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
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
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!
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
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
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
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.
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...
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.
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.
