Day 4 and feeling a lot better and I think I'm getting the hang of it. I am confused however, about mustard. My sheet says hot mustard. I used dijon mustard in two things today. That's hot (at least to me), but not like the Chinese restaurant hot.
Does anyone know if dijon mustard is off limits? I am making great progress and hope it's not too much of a boo-boo.
Day 4 and feeling a lot better and I think I'm getting the hang of it. I am confused however, about mustard. My sheet says hot mustard. I used dijon mustard in two things today. That's hot (at least to me), but not like the Chinese restaurant hot.
Does anyone know if dijon mustard is off limits? I am making great progress and hope it's not too much of a boo-boo.
Thanks.
dijon musturd is likey off limits because I think it is made with brown sugar. I'm not sure what hot mustard is.
Actually when I looked at some recipes for Dijon mustard they all didn't have sugar in them, but many had wine and others had vinegar. So I guess it would depend on the kind you used.
Dijon mustard is listed in an IP recipe book under dressings. I have added it to my vinegar/oil/stevia dressing to spice it up a bit. I would assume it is "safe" in moderation...?
Dijon mustard is listed in an IP recipe book under dressings. I have added it to my vinegar/oil/stevia dressing to spice it up a bit. I would assume it is "safe" in moderation...?
Hooray! From despair to elation! Welcome back, dijon.