61
Meal Plans / Re: Tony's Meal Plan for 01/22/2011
« on: January 23, 2011, 09:28:25 AM »
Just read your post - Happy Belated Birthday!! Hope you put birthday candles in that jello! 
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62
Events, Announce Events Here / Re: FAT TO SKINNY Sugar Free Bakery release countdown!!!!
« on: January 16, 2011, 09:01:17 PM »
WOO HOO!!! I d'loaded my Bakery Cookbook - I'm a Happy, Happy Girl!!!
63
Events, Announce Events Here / Re: FAT TO SKINNY Sugar Free Bakery release countdown!!!!
« on: January 15, 2011, 08:28:26 PM »
WOO HOO!! YIPEE!! HOORAY!! YABBA DABBA!! Can't wait - sure hope there are enuff books to go around!!
64
General Discussion / Re: Christmas!!
« on: December 23, 2010, 04:53:47 PM »
Wishing you all a very Merry Christmas, and a happy, healthy 2011!! 
65
Desserts and Sweets / Chocolate Walnuts
« on: December 19, 2010, 02:29:08 PM »
Not sure where I found this recipe, but wanted to share.... Sooooo good!
2 oz walnuts, about 3/4 C
1 egg white
pinch of salt
1/8 t. vanilla
1/4 C xylitol
1 T. cocoa
-------------------------
Whisk egg white until frothy. Whisk in all but the nuts until well blended (I used the Ninja/Magic Bullet for both steps). Add nuts and stir to coat with the egg mixture (I tossed nuts & egg mixture into a plastic bag and blended). Spread nuts on a foil-lined baking sheet that has been sprayed with cooking spray.
Bake @325 15-20 minutes unti the coating has set and becomes crisp. Cool, then break apart into pieces. Store in an airtight container at room temp. Can be frozen. I count carbs approximately 6-7 for the entire recipe.
As with all sweets, we (or at least for ME) need to use self-control...
2 oz walnuts, about 3/4 C
1 egg white
pinch of salt
1/8 t. vanilla
1/4 C xylitol
1 T. cocoa
-------------------------
Whisk egg white until frothy. Whisk in all but the nuts until well blended (I used the Ninja/Magic Bullet for both steps). Add nuts and stir to coat with the egg mixture (I tossed nuts & egg mixture into a plastic bag and blended). Spread nuts on a foil-lined baking sheet that has been sprayed with cooking spray.
Bake @325 15-20 minutes unti the coating has set and becomes crisp. Cool, then break apart into pieces. Store in an airtight container at room temp. Can be frozen. I count carbs approximately 6-7 for the entire recipe.
As with all sweets, we (or at least for ME) need to use self-control...
66
Breakfast Recipes / Re: One Minute Muffins as Pancakes
« on: November 20, 2010, 08:33:20 AM »
We have OMM pancakes or waffles every Sunday!! My fav is chocolate (hershey's) strawberry with Reddi-whip topping!!!
67
Ask Umpa / Re: Carrot Cake
« on: November 16, 2010, 08:45:21 PM »and there is 5 inches of snow on the ground here.
SNOW???!!!
Doug/Umpa - Its safe to come back down to Florida - hurricane season ends shortly, plus it was 85 today!!
68
General Discussion / Re: Bread ?
« on: November 10, 2010, 09:02:56 PM »
I've been making the flax bread for several months. I bake a double batch, and keep a few days worth in the frige and freeze the rest. I store the slices between wax paper, then sealed in a ziploc, and then inside a lock and lock (plastic container) whether it is stored in the frig or freezer.
69
Desserts and Sweets / Re: Jicama "Apples"
« on: November 10, 2010, 08:54:36 PM »
We, too, like baked chayote. I cook like a baked potato - puncture skin, wrap in saran wrap, and nuke for 3-6 min depending on its size. After its baked, I cut it in half, remove the seed, and dollop sour cream and S/P on each half. Yes, we eat the skin - haven't had any that had tough or bad tasting skins...
70
Desserts and Sweets / Re: Jicama "Apples"
« on: November 09, 2010, 03:14:50 PM »
Several weeks ago I made Chayote Fried Apples with xylitol, butter, apple pie spice and Torani caramel syrup. When my store gets more chayotes in, I'm gonna try a chayote crisp.
71
Desserts and Sweets / Re: UMPA HERE IS MY STRAWBERRY CREAM CHEESE PIE
« on: November 06, 2010, 01:13:11 PM »
Umpa, is your Bakery Cookbook available yet? Sure hope I haven't missed the announcement! If it isn't available yet, please let us know when it is - can't wait to try the recipes!!
72
Ask Umpa / Almond Flour - Bob's Red Mill or NOW?
« on: November 05, 2010, 05:10:53 PM »
What is the difference between Bob's Red Mill Almond Flour and the NOW Almond flour other than the carbs? Is there a difference in taste, in quality? If there isn't a big difference, I think I should order the NOW as it is lower in carbs.
Thanks for your input!
Thanks for your input!
73
Events, Announce Events Here / Re: HAPPY BIRTHDAY DOUG!
« on: November 02, 2010, 04:22:35 PM »
This-is-your "Birthday Song",
It isn't very long...
(that's it - the end of the song)
Wishing you a Happy, Happy Birthday, Doug!!
It isn't very long...
(that's it - the end of the song)
Wishing you a Happy, Happy Birthday, Doug!!
74
Breads and Crackers / Re: One Minute Muffin - OMG, Ya' Gotta Try!!
« on: October 02, 2010, 01:08:25 PM »
My guesstimate is 2 1/2 carbs (pumpkin and egg), but if ya' "share" half it is almost as low as the original OMM (1g). And it makes 4 cute little bite size munchies - you can have a treat for a little over 1/2 g.
75
Product Reviews / Re: best pasta sauce on the planet!!!
« on: October 02, 2010, 12:57:02 PM »
Hi, Niki - welcome to the FTS family!! Don't know where you live, but Publix just started carriing RAO's.
Thanks for sharing - will have to try it!!
Don't know where you live, but Publix just started carriing RAO's. Thanks for sharing - will have to try it!!