Recent Posts

anewstart
on 1/12/13 10:55 am - Canada
Topic: RE: CarbQuick
Where do you find carbquick?
vas0326
on 1/10/13 3:01 pm - OR
VSG on 01/02/13
Topic: RE: perfect portion size

I know this is old, but I am a newbie getting ready to head into my puree'd phase. I came across this recipe. No one had answered the last question. So, I am hoping someone can now. It looks delicious with the right portion. 

DO you cook the squash first or just open it up and take the strings out raw?

        
Souperwoman
on 1/5/13 10:39 am - Pittsburgh, PA
RNY on 11/20/12
Topic: RE: Frozen Cherry Protein Whip

yay!  yep, im sure the yogurt to cool whip ratio has something to do with it.  Mine *is* hard when it comes right out of the freezer but only has to sit for a few minutes to soften up.


     

TXKashmir
on 1/5/13 6:34 am - Grand Prairie, TX
Topic: RE: Frozen Cherry Protein Whip

OK - update: The flavor was excellent - even my picky niece liked it. The texture was too hard - kind of like a popsicle. Next time I will use the correct amount of yogurt, but definitely will make this again!

Debbie
Keeping track of my progress without a scale...Starting size: 28-Current size: 6-Goal size: 14

sand SAND...it's not a club...it's a frame of mind...

TXKashmir
on 1/4/13 5:34 am - Grand Prairie, TX
Topic: RE: Frozen Cherry Protein Whip

LOL - I will be sure and let you know how it turns out!

Debbie
Keeping track of my progress without a scale...Starting size: 28-Current size: 6-Goal size: 14

sand SAND...it's not a club...it's a frame of mind...

Souperwoman
on 1/4/13 5:01 am - Pittsburgh, PA
RNY on 11/20/12
Topic: RE: Frozen Cherry Protein Whip

oooh, yes. small container (I only discovered the large containers a few days ago--didn't even know they made em!).  I'm thinking it will def. be tangier and more yogurty than the one i made :D


     

TXKashmir
on 1/4/13 4:53 am - Grand Prairie, TX
Topic: RE: Frozen Cherry Protein Whip

So...I just made this, and ended up with quite a bit more than five servings. Was I supposed to use the small (individual) container of yogurt? It tasted OK, but I'm still waiting for it to freeze...

Debbie
Keeping track of my progress without a scale...Starting size: 28-Current size: 6-Goal size: 14

sand SAND...it's not a club...it's a frame of mind...

jorlsu
on 1/3/13 12:15 pm - TX
RNY on 12/17/12
Topic: RE: Snacks for Soft Foods
String cheese wrapped in lunch meat turkey, then warmed up in a pan. 1/2 cup low-fat cottage cheese. Hummus, low-fat cheese wedges and cucumbers. 1/4-1/2 cup chili with beans, pulsed in chopper, if necessary. You can add sprinkle of shredded cheese and dallop of Greek yogurt, too. Today I made simple chicken salad with light mayo and a dash of Dijon, then pulsed it smooth in the chopper. Added in 3 boiled eggs, chunked. Ate it on Wasa crackers. (I know, weird but I have them on my soft food list. Really crunchy, delish!)

That's what I've been eating this week.
Jaiart
on 1/2/13 11:34 pm - MI
Topic: Old School / New School
It's funny, as I adapt to this new old way of eating (high protein/low carb) I find myself reverting to some old world practices. For example I am making a Brok's pizza as we speak and I am adding bacon as the topping. But I find myself saving the bacon drippin's. thinking about putting that over top of pizza or just saving it for a future use. This isn't first go at making Brok's. Hopefuly it turns out delicious!

 

smiley_k
on 1/2/13 7:32 am
Topic: RE: CarbQuick

Carbquick is my flour substitute of choice. I use it in place of flour in most of my baking, sometimes in combination with Atkins bake mix, sometimes with protein powder or sometimes on it's own. It does have some fat in it as well when you read the nutritional content because of it's mixture of different flours and that, which I like because I use no oil or butter in my baking, choosing to substitute with apple sauce and Greek yogurt. I've made cakes, pancakes, waffles, breads, muffins, etc. with great success. The one thing though is it won't mix to a smooth consistency with basic mixing (only with a blender) because it does have flakes in it. This doesn't change the consistency of the final product however.

I hope this helps!

Katie  ♥     
  
      
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