Rosemary Cook wrote:Hi David
I don't know whether I'm just looking at the wrong section but the recipes seem to be only sweet things. What about Casseroles etc. I have always used casserole bases as a short cut (working full time) and the hot Pot Savoury Casserole Base has Qty per 100g Dry sugars at 21.9g but also has Qty per 100g prepared as directed using listed recipe ingredients with lean meat the sugars are 1.9g per 100g. I so want to give up sugarcompletely (I am on page 146 of 'the sweet poison quit plan') , how can we have casseroles, stews and interesting meals other than just straight meat grilled, fried, BBQ or baked. I must be very thick, but I am so desparate to loose weight and stop the constant gain of weight but I do have a man to cook for and he is suspicious of all my past wacko fads so thinks this is the same thing. Please advise!!!
Sorry Rosemary, I am not David, but I would like to comment on your question. I have never made a soup or a casserole that has had sugar in it. That is why the recipes in the book are for adapting sweet foods to contain safe sugars. If you are concerned about your casserole sachets, go back to from scratch methods, using stocks and tomato paste (no added sugar ones) and herbs and flours. Since starting the plan (3 months) I find dinner is the easiest meal as most main meals wouldn't have sugar in it anyway unless you are drowning them in sugary bbq-type or chinese sauces. There will be incidental sugars in many foods that you probably can't avoid (unless you are extremely anal) but the book implies that 5-10g per day is able to be processed by your body and not affect your weightloss or cravings. I would not worry about the 1.9g per serve that is in your casserole.
Sarah