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Messages - monana

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General Discussion / Re: Ah Caulifower, I remember you well
« on: July 17, 2019, 06:35:51 AM »
Thanks for your suggestion Tony, I'll try the recipe that you have recommended  :D

General Discussion / Re: Ah Caulifower, I remember you well
« on: July 14, 2019, 08:11:25 AM »
I made Caulifower hash browns the other day and they were so yum  - I then renenbered  how truly versatile this vegetable is. 

Considering this was my most hated vegetable when I was growing up.  I think my mother only served it boiled so that could explain a lot.  When I was older I tried cauli in cheese sauce - always a favourite - I think this changed my mind. 

When I started F2S I did cauli mash instead of potatoes and I enjoyed that:  I think I prefer it now to potato.  Then came cauli rice, which is really heaps better than stodgy white rice.  Cauli is also great in casseroles as a replacement for potato, but my hash browns(or substitute potato pancakes or fritters)  - yummo.  I hadn't made them in ages and forgot how great they were.

Now that it's almost summer here in Australia and the weather really is warming up - I've realised how easy it is to make coleslaw compared to the ones you buy already made.  I cannot believe the carb count!!!!   Do they add a spoonful of sugar prior to packaging?? either that or they use a really carb load mayo/dressing.

I totally agree with you, cauliflower is a versatile veggie. I also love cauliflower & veggie rice. I don't know how you make it but I make it with a lot a spices and it tastes delicious. Here is my recipe:

1 cup white rice
2 1/2 cups water
1 onion
1 tomato
1 potato (optional)
1-2 cloves of garlic (optional)
some cauliflower (as per your choice)
Salt & pepper (for seasoning)
Oil (for frying)

Soak rice in water and leave it aside. Now chop onion, tomato and garlic separately. Dice the potato. Now, take a pot and heat 1-2 spoonful of oil in it. Then saute garlic, then saute onion and when the onion turns brown then put in the chopped tomato into it. Let all these things saute. After that put in the rice soaked in water (along with all the water) into the pot. Then add the potato and cauliflower also into the pot. Then add salt and pepper also into the pot. At this time, it will look like a soup but it is not ready yet. Put a lid on the pot and let it cook on low flame till the rice is completely cooked. When all the water is dried and rice is cooked check if the potatoes have turned soft or not. Take out one piece of a potato and cut it with a knife to check the softness of it. If they are soft, it means that the dish is ready, if it's still hard then add a little bit (very little) of more water and cook on low flame again till the water is all dried up. Then this Cauliflower & veggie rice dish is ready to be served.

I hope you like it  :D

General Discussion / Re: Issue about detox
« on: July 14, 2019, 07:44:41 AM »
Organic Apple cider vinegar and freshly squeezed lemon juice help me.

I drink lemon juice mixed with honey and it helps me detox.

Vegetarian Recipes / Re: Let's juice it
« on: July 06, 2019, 08:09:27 AM »
I have been given this recipe from a friend and really like it and it has loads of nutritional value:

1/4 medium tomato (approx 1.25 net carbs)
1/4 avacado (approx 1.25 net carbs)
1 kale leaf (I don't know what to say here - on the web it says 1/4 pound  or 4 oz raw is 9 net carbs - so, how much does one large leaf of kale weigh? - I didn't weigh it - so maybe we can effectively say it is 1.25 net carbs????)
2 teaspoons of ground flax seed (I think flax seed has as many carbs as it has fiber so zero net carbs)
1/2 cup cold water (or however much you want to use to maintain a nice rich and somewhat thick to not so thick consistency yet where you can eat with a spoon.) 

Total 3.75 net carbs (anyone else want to take a crack at the my guest - this really isn't an area I like to get into, but I do see the value in it.)


Okay, I know some people out there are going NO WAY - BUT, I happen to like really different textured foods and I found this to be a pleasant taste and texture.  I typically have this in the morning three days a week when I get to work so all of the folks can go to visitez phenq site france - OH GOOD GRIEF - WHAT IN THE WORLD IS THAT!

It sounds like a nice recipe, I'll give it a try.

These days I am drinking a green juice that helps me in managing my sugar levels. Here is the recipe:

Ingredients - 1 bitter gourd or bitter melon (obviously its bitter so its good for BS levels), 1 tomato (to counter the bitterness) and 1 cucumber.

I put all these 3 things into the juicer and juice it. The color of the juice is not exactly bright green, in fact it's light green. Also, I don't add extra water into it because it is bitter so I don't want to drink too much.

Here’s how I do my ice cream---
add 2 cups Heavy Whipping cream (16 fl oz) with about 20 drops zero.  Blend until creamy. Then I will add my favorite shredded or chopped dark chocolates (of course, you can add anything you want, it can be berries, cinnamon, etc). Then let it sit on the refrigerator for 4 to 5 hours, then enjoy.

In my ice-cream recipe, I add a few finely chopped almonds to get that crunch with the creamy texture of ice-cream. I have never added cinnamon into it but thanks for the tip, I'll try it  :)

General Discussion / Thanks For letting Me Join The Forum
« on: July 05, 2019, 08:00:17 AM »
I am new here and thank you for letting me join the forum Doug   :)

I am so happy to be a part of this community because I have been struggling with my weight for a long time now, nobody in my family or friends is over-weight so whenever there is a gathering I feel very awkward. I hope I can learn a lot from the people on this forum and get back on track with my weight loss efforts.


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