Question about Olives, Capers, Etc.
I don't really find these in either the book or the cookbook. Of course, it could just be me, but where do they fit in?
I would think capers would be 'free' since they're practically non-existent, but olives would be my 3 teaspoons of fat for Wave 1? How much fat is in an olive, btw? Is one olive equal to one teaspoon of fat?
Anyway, has anyone seen a reference specifically to these items, and if so, what pages?
I can't recall where the references were, but I asked the Sonoma dietitian about olives last year. I vaguely remember being told that olives were allowed in small amounts as flavor enhancers without counting towards your fat. You wouldn't want to sit down and much them from a bowl, lol, but it's ok to add them to recipes. However, if you do want to sit and munch, 15 olives equals 1 1/2 tsp of fat.
Capers would be free :)
It's good to have an amount to work with. Olives are, indeed, our preferred snack... two or three with dinner or a glass of wine (once I get past wave 1)
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