|
OMG, Rainbow, I actually had a dream about your lemon basil cauliflower fritters last night. I was in my kitchen gathering ingredients and was stressed out because I didn't have any red curry paste.
I think I'm gonna have to make some today for lunch :) |
Quote:
haha thats funny!! made my day!! :D |
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.:) |
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!:hug:
Now off to go cook up some RAINBOW magic! |
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 |
Maple Delicata Bisque and Key Lime Pina Colada Smoothie
Maple Delicata Bisque & Key Lime Pina Colada Smoothie http://farm9.staticflickr.com/8083/8...d5d14042_c.jpg http://farm8.staticflickr.com/7121/8...9aa05598b1.jpg 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!!! http://farm8.staticflickr.com/7251/8...9461a23f3e.jpg this is the nutritional values...so use your own judgement http://www.fruitsandveggiesmorematte...ection-storage *** SEE PREVIOUS POST ON HOW TO BAKE DELICATA SQUASH http://farm9.staticflickr.com/8325/8...3053eb25_z.jpg turn over squash and scoop out the center into a bowl http://farm9.staticflickr.com/8090/8...181597c4_z.jpg i added 1 tsp orange zest http://farm9.staticflickr.com/8468/8...c1e1e539_z.jpg http://farm9.staticflickr.com/8363/8...e0804834_z.jpg 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 http://farm9.staticflickr.com/8518/8...3b453edf_z.jpg add 1 tsp chili powder zest of 1/2 lime juice of 1/2 lime http://farm9.staticflickr.com/8215/8...ecd6b066_z.jpg OPTIONAL: but not for phase 1 top with: 1 oz sweet coconut milk 1 tsp roasted pumpkin seeds http://farm9.staticflickr.com/8498/8...6430cd42_z.jpg i used Eden Organic Dry Roasted Pumpkin Seeds http://farm9.staticflickr.com/8043/8...2aa36048_z.jpg 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!!!! http://farm9.staticflickr.com/8354/8...079d08e2_z.jpg http://farm9.staticflickr.com/8079/8...3a053854_z.jpg WANNABiTE?????? |
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! |
Dreamfields Spaghetti and Bella Vita Pasta Sauce ALTERNATIVES
http://farm9.staticflickr.com/8228/8...517d9cd3_z.jpg 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. http://farm9.staticflickr.com/8216/8...cbcc42cd_z.jpg http://farm9.staticflickr.com/8504/8...6332d2ea_z.jpg http://farm9.staticflickr.com/8510/8...27b922ab_z.jpg http://farm9.staticflickr.com/8336/8...30eacce1_z.jpg 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 http://farm9.staticflickr.com/8514/8...c2b87657_z.jpg 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!!!!!!!!!!!! http://farm9.staticflickr.com/8364/8...981ebbdf_z.jpg then store in an air tight container http://farm9.staticflickr.com/8227/8...1fc19b17_z.jpg 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!! http://farm9.staticflickr.com/8476/8...4a33868c_z.jpg 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!! http://farm9.staticflickr.com/8053/8...222bfbba_z.jpg i cooked my beef with some dehydrated onions...then added the sauce http://farm9.staticflickr.com/8505/8...6e49ef70_z.jpg http://farm9.staticflickr.com/8352/8...bc63820c_z.jpg i divided it into 6 equal servings.... 5 to store and 1 to eat now!! http://farm9.staticflickr.com/8377/8...9783b4e5_z.jpg let cool....and then 2 in the fridge and 3 into the freezer!!! http://farm9.staticflickr.com/8218/8...12b83f09_z.jpg 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! http://farm9.staticflickr.com/8505/8...9766dc04_z.jpg 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!! http://farm9.staticflickr.com/8517/8...9be1cf9b_z.jpg now i measure 2 tsp to use!! http://farm9.staticflickr.com/8053/8...7e837e19_z.jpg to make the dressing go a long way i add it to the lettuce first and stir well http://farm9.staticflickr.com/8510/8...364700b8_z.jpg this coats the greens well!! then i add my veggies! http://farm9.staticflickr.com/8188/8...59e7f236_z.jpg i drained my pasta on a paper towel not risking any of this delicious pasta to go down the drain in a colander!! haha http://farm9.staticflickr.com/8327/8...9d42d6c1_z.jpg i added sauce into my bowl, then topped with pasta and then a wee bit more of the sauce on top! http://farm9.staticflickr.com/8511/8...45821705_z.jpg 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 http://farm9.staticflickr.com/8228/8...517d9cd3_z.jpg 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!!! http://farm9.staticflickr.com/8357/8...dbbb0517_z.jpg WANNABITE?????? OH YEAH....ONLY $1.31 PER SERVING!!!! NOW THAT MAKES ME HAPPY :dance: :dance: :dance: :dance: :dance: :dance: :dance: :dance: :dance: |
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... |
Rainbow...you never cease to amaze me girl! I am in awe of your cooking talent... :)
|
Celery Root Soup
http://farm9.staticflickr.com/8109/8...a864086240.jpg 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. |
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.
|
|
Thanks Rainbow & Molly!
Wow! My mouth is now watering... |
| All times are GMT -4. The time now is 01:01 AM. |
Copyright © 2023 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.