discosuzy - Thanks for the flax idea. I usually do a shake before bed, so I think I'll go buy some to add to that. This past week has been horrible. I obviously need something more consistent and we already take so many pills!
dietfrenzy - Stay positive and keep working at it...the weight will come off! You can do it!
Erin/Jordanna/Taylor - Great idea re: Facebook! I'll join both groups. Love cheering everyone on and seeing all the encouraging results! You realize though that you're only feeding into my addiction...my productivity at work will now suffer even more!! Hee hee.
Spotted this recipe in one of the other forum threads...do you think it is IP friendly? Bread is one of the things I'm missing the most and this sounds delish! Thoughts??
LOW CARB BREAD RECIPE
This is called "focaccia" because it is baked in that style -- flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
· 2 cups flax seed meal
· 1 Tablespoon baking powder
· 1 teaspoon salt
· 1-2 Tablespoons sweetening power from artificial sweetener
· 5 beaten eggs
· 1/2 cup water
· 1/3 cup oil
Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper.
1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
Nutritional Information: Each of 12 servings has less than a gram of effective carbs (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.
