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Messages - CaliGirl

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General Discussion / Re: Need y'alls prayers!
« on: May 24, 2011, 01:53:42 AM »
Many prayers from California! We have dear friends in Hannibal who have been on watch as well, as their family is near Joplin. Please continue to keep us posted.

Blessings to you all.

Thanks for the recipe Doug, it looks great. I'll give it a try tomorrow.

It's not that I really wanted rice, as I rarely if ever eat it anyway, I think mentally I'm feeling carb- delirious/deprived and what would be a greater source of concentrated carbs than rice! Addiction is a terrible thing!

Umpa, Mouseissue, thank you for the welcome back. Its encouraging to see the familiar faces that are now much slimmer. Maddysmom, Sherripie and Jo - Wow you guys look amazing! Mouseissue - congrats on reaching your 1/2 point! Way to go, Dude! Praying your wife is doing as well also!

Blessings everyone - have a wonderful week.

Isn't that the truth!! I haven't had fried rice in over 3 years and right now I'd drive 10 miles for some!   :o

Meal Plans / Re: Tony's Meal Plan for 01/22/2011
« on: January 23, 2011, 11:02:33 AM »
Happy Belated Birthday Mouseissue!!

Shihtzumom- in Cranford, New Jersey I believe ships to Canada. It's $6.99 a pound there for 1 pound, and the price drops with every 5 pounds you add. 

General Discussion / Re: All this Christmas food is rough
« on: December 10, 2010, 01:36:36 AM »
Divinity is about the only thing I miss when it comes to Christmas treats. I found a recipe and they say it tastes "just like divinity" here it is:

1 cup of heavy whipping cream (beat to a peak)
Splenda to taste
1 pk of SF pistachio pudding
After beating the heavy whipping cream to stiff peaks, beat in the SF pistachio pudding. It doesn't say what to do with it after that so maybe put dollops on some waxed paper or parchment and chill?  I would think it would be a fairly stiff mixture.

But . . .
I was thinking of maybe trying some unflavored gelatin dissolved in water, Walden's Marshmallow Dip, and into that beat in one box of SF vanilla pudding mix, vanilla extract, Xylitol, and one of the thickener ingredients. Then chill. It should set up to make the "divinity". Would probably need to stay refrigerated though. Could even stir in a bit of chopped pecans if you wanted. I'm ordering some Walden's marshmallow dip this weekend. Wish me luck!

Umpa, Beebs, Shihtzumom, Owensmath - any ideas?

Breads and Crackers / Re: Cauliflower Pizza Crust and/or Breadsticks
« on: December 03, 2010, 11:12:25 AM »
Sure wish I could take credit for that genius recipe yet happy to share nonetheless. Glad everyone is enjoying it. The lady who created it has many excellent ideas and recipes to use as they are or embellish upon to create your own.

I've got a half a bowl of mashed cauli left. I'm going to try to turn it into "something"  :D  Anyone have any ideas??

Happy Birthday Paula!!
May the blessing of Numbers 6:24-26 be yours today and always.

P.S. Doug~ was that a baby Brett Michaels opening the Birthday set?  :D

Sides and Snacks / Re: Roasted Curried Cauliflower
« on: December 02, 2010, 09:50:39 PM »
Both of these versions sound amazing! Cannot wait to try it.
Thanks Joanne!

Sides and Snacks / Re: Almond Butter
« on: December 02, 2010, 09:49:25 PM »
You can also put soaked raw almonds through the blank screen on a juicer like Green Star or Champion (or a food processor) and make wonderful almond butter as well. You won't need to add butter, which cuts down on the fat level as well.

Breads and Crackers / Re: Cauliflower Pizza Crust and/or Breadsticks
« on: December 02, 2010, 09:42:47 PM »
I made the cheesesticks also I just had one of the tin loaf pans and they did not turn out right ,maybe with a real loaf pan they would have .

Maybe after making the pizza crust just slice it and sprinkle with shredded cheese and pop it under the broiler just to melt the cheese - just a thought.

Ask Umpa / Re: candy pecans
« on: November 30, 2010, 12:00:42 PM »
The only kind of xylitol I've found is that kind. I haven't found the powder kind yet. I bought it at a health food store.

I'm not sure if this is what you meant, but I did find powdered Xylitol on Amazon. It's by Ideal Sweetners made by Heartland Sweetners. Unfortunately because of the cornstarch to make it powdery it's 11 net carbs for 1/4 cup, 30 grams before deducting the 19 grams for the Xylitol.  :(

Desserts and Sweets / Re: Mini Biscotti From Fat to Skinny Bakery
« on: November 30, 2010, 11:52:21 AM »
Too cool!!  8)

Umpa, Thank you soooo much! This looks amazing. You have such an amazing way with recipes. You saw what I was looking at doing -- haha Too many ingredients.

Thank you for taking time from everything else you have going on and with the Thanksgiving Holiday  as well, to perfect this. Very much appreciated!

At just over 1/4 a carb per biscotti I know my dad can safely and healthfully enjoy several with his morning coffee! Thanks again!

Product Reviews / Re: Shirataki noodles
« on: November 28, 2010, 01:37:52 PM »
My experience with the noodles was exactly like thedaltons6.  I just figured I didn't prepare them I tried again & cooked them in a non stick pan for a little while after rinsing, rinsing & rinsing.   Honestly, I think that I just didn't like the texture.  Maybe boiling them would change that..??  Next I am going to try "Miracle Noodles".   

I agree with you both. I rinse them in a colander for about a minute or so, then drop them into very hot but not yet boiling water for nearly 2 minutes. After that drain well and dry them over heat in the same pan keeping them moving so they don't stick, then finally onto paper towels. The fishy taste and smell are definitely gone. I had even thought about a teaspoon of lemon juice or vinegar in the water when they were boiling. I haven't found much difference between the Shiratake or Miracle Noodles despite the style (fettuccine, angel hair, etc). They are definitely taking some getting used to as an alternative to pasta - as an alternative to rice noodles or yam threads, not so much. The texture is still odd to me, but when the pasta craving hits its these until I come up with a recipe for FTS friendly pasta dough. Does anyone have one?

General Discussion / Re: What did you eat today?
« on: November 28, 2010, 12:59:56 PM »
this was great...i got the idea from the spanakopita post    it came in at 1.33333 carbs per piece & for those who are not aware of it if you click on the pictures in any post,you will get a better view ;)

Hi Katary,
This looks amazing, in fact all of your dishes look really good. I was wondering if you thought this could be made with almond meal instead of the pork rinds? Or if not almond meal, could you recommend something non-animal based? Did the crusts stay crispy after the final bake? I have another L/C spanakopita recipe that uses egg as the "crust" and a few different spices (dill, mint) yet your recipe looks amazing.  Thanks :)

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