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MiX'N' iN THE KiTCH'N.... Recipes from the Rainbow VOLUMN 2

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Old 01-15-2013, 01:27 PM   #151
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Those scones look heavenly.

I only have the plain pancake mix at home. I'll have to try them with the plain mix and then dip in my WF blueberry pancake syrup.

I'm seriously thinking I should tell everyone at work I'm coming down with something so I can go home now and make the scones.
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Old 01-15-2013, 02:17 PM   #152
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Rainbow - thank you so much for helping me cook better! You have helped more than you can imagine and for that I want to thank you! THANK YOU!
Now off to go cook up some RAINBOW magic!
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Old 01-15-2013, 02:44 PM   #153
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Glad to see Rainbow's back cooking again. These new recipes looks scumptious.

I have updated the recipe book

Again, here is the link

https://docs.google.com/open?id=0BwW...TY2TXA5b2VNMGc

Molly
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Old 01-15-2013, 03:24 PM   #154
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Default Maple Delicata Bisque and Key Lime Pina Colada Smoothie

Maple Delicata Bisque
&
Key Lime Pina Colada Smoothie







this is delicata squash....it IS considered a winter squash,
however, it is a LOW CARB choice, so i use it as a veggie choice....ALTERNATIVE!!!



this is the nutritional values...so use your own judgement


http://www.fruitsandveggiesmorematte...ection-storage

*** SEE PREVIOUS POST ON HOW TO BAKE DELICATA SQUASH



turn over squash and scoop out the center into a bowl



i added 1 tsp orange zest





add 2 tbsp sugar free maple syrup
like walden farms or josephs
or what i now use
Maple Grove Farms Vermont Sugar Free Maple Syrup!!!
http://www.netrition.com/maple_grove_syrup_page.html




add 1 tsp chili powder
zest of 1/2 lime
juice of 1/2 lime




OPTIONAL: but not for phase 1
top with:
1 oz sweet coconut milk
1 tsp roasted pumpkin seeds




i used Eden Organic Dry Roasted Pumpkin Seeds




OPTIONAL: not for phase 1
2 baked pita chips


Key Lime Pina Colada
1/2 Lime zest
1/2 Lime Juice
1 scoop Jay Robb Pina Colada Protein Powder
1 cup crushed ice
2 tbsp sweet coconut milk
2 cups cold water

mix all together in a magic bullet and blend until smooth

garnish with a lime slice and

ENJOY!!!!







WANNABiTE??????



Last edited by rainbowsmiles : 01-15-2013 at 03:50 PM.
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Old 01-15-2013, 03:48 PM   #155
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I'm SOOOOOO makin' the Key Lime Pina Colada with my IP Pina Colada pack and no coconut milk (while in P1). Good idea to add lime
They even make "key lime" juice...hmm...not really 0/0/0 tho. I looked it up and it's REALLY close!
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Old 01-16-2013, 07:28 PM   #156
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Default Dreamfields Spaghetti and Bella Vita Pasta Sauce ALTERNATIVES





i LOVE spaghetti!!!
36 weeks without and 115 pounds later, i decided to find a suitable ALTERNATIVE for spaghetti.

i tried nearly every low carb packet i could find that was somewhat classified as spaghetti!!


this is the best alternative!! it was delicious!!!

VIVA ITALIANO!!!


i do NOT like miracle noodles at all....
i found DREAMFIELDS PASTA at NETRITION

http://www4.netrition.com/dreamfield..._page.html#how

How it works:
Dreamfields patent-pending process adds a unique blend of protein and inulin fiber (a 100% natural prebiotic fiber found in common foods such as Jerusalem artichokes (sunchokes), asparagus, garlic, raisins and chicory root) to premium durum wheat semolina, resulting in a pasta with 5 grams fiber per serving (about twice that of regular pasta), a 65% lower glycemic index (GI) than regular pasta (Dreamfields GI = 13; regular pasta GI = 38), and 5 grams digestible carbohydrates per serving, which results in a lower blood glucose rise compared to that following consumption of regular pasta.

Of the 41 grams carbohydrate in each serving of Dreamfields pasta (2 oz. dry or about 5 oz. cooked), all but 5 grams carbohydrates are protected from being absorbed due to the unique patent-pending process used to make the pasta. The unique blend of protein and inulin are balanced to provide functional properties to modify the product’s microstructure and influence starch granule permeability. A matrix is created within the semolina flour, thereby preventing starch-digesting enzymes from cleaving digestible carbohydrates into absorbable monosaccharides. The carbohydrate protected from digestion can pass to the colon where it is fermented, providing many of the benefits of fiber. Aside from reducing starch digestibility, the changes to the pasta’s microstructure and starch granule permeability reduce the GI.

Each batch of pasta undergoes rigid clinical testing to ensure that there truly are only 5 grams of digestible carbohydrate per serving and to ensure the accuracy of the stated GI level. The testing method includes measuring blood glucose response to the whole food in humans to establish the pasta’s glycemic load. This clinical testing is conducted at AMK Clinical Research Facility in Gainesville, Fla., an independent laboratory.











the first thing i did was open the pack,
and measure out 1 oz of pasta for my SERVING
the nutritional information is based on 2 ounces
but i am keeping the total closer to a packet amount
so only using 1 ounce




once measured out, i broke the spaghetti in half,
and placed into individual baggies,
so i can just grab a 1 ounce bag anytime!


i could also use this for chicken noodle soup
just break smaller before cooking!


the pasta costs 2.49 a package,
and this made me 13- 1 ounce servings
thats just under 20 cents a serving!!!!!!!!!!!!




then store in an air tight container




i also bought BELLA VITA PASTA MEAT SAUCE
from NETRITION


http://www4.netrition.com/bella_vita...auce_page.html

this is 6 servings and costs 3.99
67 cents per serving!!




i browned 12 ounces of 93/7 ground beef
this was on sale for 3.49 a pound
which is .22 an ounce or about 2.64 for the 12 ounces
and i divided this into 6 total servings once i added the pasta sauce
.44 per serving!!




i cooked my beef with some dehydrated onions...then added the sauce





i divided it into 6 equal servings....
5 to store and 1 to eat now!!



let cool....and then
2 in the fridge and 3 into the freezer!!!






pasta cooked in some salt water
1 ounce was more than i expected once it was cooked!!
and SO MUCH BETTER than anything in a packet!




in the meantime, i made my salad
since i was counting my tomato pasta sauce as
part of my veggie allowance,
i kept my side salad simple and all unrestricted veggies


normally i make my own salad dressing
but i bought this on a recent trip to vermont
its delicious!!




now i measure 2 tsp to use!!



to make the dressing go a long way
i add it to the lettuce first
and stir well




this coats the greens well!! then i add my veggies!



i drained my pasta on a paper towel
not risking any of this delicious pasta
to go down the drain in a colander!! haha




i added sauce into my bowl, then topped with pasta
and then a wee bit more of the sauce on top!




this was one of the best suppers i have had
since beginning this journey!!!


i used to eat a huge bowl of spaghetti, along with bread
and then would be stuffed and no room for salad



this is such a wonderful TREAT!!
i topped it with 1 tbsp shaved parmesan
and FRESH BASIL!!!
I AM IN CONTROL....and IT FEELS FANTASTIC!!!




WANNABITE??????

OH YEAH....ONLY $1.31 PER SERVING!!!!

NOW THAT MAKES ME HAPPY





Last edited by rainbowsmiles : 01-17-2013 at 10:00 AM.
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Old 01-16-2013, 07:54 PM   #157
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I read a lot about dreamfield's when I was on Atkins. I'm okay without pasta. I'd read that some people find more of an impact on blood sugar (hence insulin). Keep careful track of your losses after adding dreamfield's & see how it goes.

Looks like Yum to me! Like I said, I'm okay without pasta but I'd LOVE that bit of parmasean...I can wait tho...
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Old 01-20-2013, 08:39 PM   #158
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Bumping
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Old 01-23-2013, 06:37 PM   #159
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HUCKLEBERRY WINE & CHEESE STRAWS



I started with the ProtiDiet Pizza Mix...NO sauce
just the DRY MIX






i added the following spices



1 tsp dried onion
1 tsp cheese seasoning
dash red pepper flakes



Add 2 TBSP water....and mix...do not add more water.










roll out into a long rope like piece of dough




cut log itno 4 even pieces, and then each piece into 3 more pieces
for a total of 12 pieces




roll into 6 inch long skinny sticks




i used parchment paper



bake 350 for 10-11 minutes or until golden brown

SPRINKLE with Salt...i used my PINK sea salt!!





YUMMY!



WANT SOME??????

for the "wine"....i used ProtiDiet Grape Drink and used 16 ounces of water, (this made 2 glasses of "wine" ) and 2 tbsp Davinci Huckleberry Sugar Free Syrup!


DELiCiOUS!!!!







Last edited by rainbowsmiles : 01-23-2013 at 06:41 PM.
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Old 01-28-2013, 10:58 AM   #160
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Bump!
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Old 01-29-2013, 04:54 AM   #161
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Rainbow...you never cease to amaze me girl! I am in awe of your cooking talent...
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Old 02-09-2013, 07:55 AM   #162
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Celery Root Soup



Ingredients:

2 tablespoons olive oil
2 leeks, cleaned and chopped
sea salt
2 garlic cloves, peeled and thinly sliced
one large celery root (about 3-pounds, 1.5kg), peeled and cubed
3 cups (750ml) chicken stock (try to use homemade)
3 cups (750ml) water
1 to 1 1/2 teaspoons freshly-ground white pepper
scant 1/8 teaspoon chile powder

In a large pot, add the leeks and olive oil and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the pot begins to brown too much on the bottom as they cook, add another pour of olive oil.

Add the celery root and stock. (Or use all water.) Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, about forty five minutes.

Add white pepper and chile powder, the purée using a hand mixer, or let the soup cool to room temperature and whiz in a blender until smooth. Taste, and season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with water or stock.
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Old 02-09-2013, 01:23 PM   #163
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The Celery Root soup looks yummy Rainbow! I just wish I could find celery root a little easier. It's been on my shopping list for the last 3 weeks with no luck. I'm going to try a new store today to see if I can find it and make this soup. I also want to try celery root fries in my actifry but if that doesn't work then maybe I'll also have found a jicama.
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Old 02-09-2013, 03:05 PM   #164
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Recipe book is updated

https://docs.google.com/open?id=0BwW...TY2TXA5b2VNMGc

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Old 02-09-2013, 04:11 PM   #165
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Thanks Rainbow & Molly!

Wow! My mouth is now watering...
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