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Topics - ShihTzuMom1

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Desserts and Sweets / Grain-Free Pumpkin Spice Bread
« on: April 28, 2012, 07:20:30 PM »
My sister who has celiac disease and can't eat anything with gluten sent me this recipe.  I haven't tried it yet but it looks good.  I think I have all the ingredients here to try it but I probably won't get a chance until my next day off.  Let me know if anyone tries this and what you think.  I wasn't sure if I should post this under Breads or Desserts and Sweets since there is no sugar in it.

Well here I am, over 1 year of maintenance and am still hovering around my goal weight.  I feel healthier and more energetic than ever.  

I reached my goal on March 14, 2011 although I went down a little too low so I adjusted it up by 5 pounds.  Eating the Fat to Skinny was has just become second nature now.  I do eat more fruit now, but other than that I stick to the basics.  Some days I eat more carbs than others, but it is always low carb products.  

Not sure if you caught a previous post I put up a couple of weeks ago.  We just got back from a 3 ½ week vacation in Florida.  When packing for this trip I tried on shorts from last summer and they were too tight so I left them home.  Not even a week into my trip all of the shorts and capris I took with me started to feel baggy.  I ended up having to buy shorts and capris in the smaller size that I was last summer (not that I minded, I was shopping anyway).  I know I had been especially careful to only eat when I was hungry and didn’t snack when others around me were snacking.  At that point in our vacation the only walking I was doing was in stores, shopping malls and flea markets.  Maybe living in the north we carry a little extra weight in the winter to keep us warm.  I’m not sure why the change, but I was thrilled to go on vacation and [url=][url=]lose weight[/url][/url].

The first 2 weeks we stayed with family and friends (West Palm Beach, then Winter Haven).  I did a little grocery shopping and made sure I had SF Almond Milk, chayotes, lettuce, eggs and cheese.  I also brought with me my low carb Sensato hot cereal, wraps and pitas.  I also took all of the ingredients for One Minute Muffins.  I was always prepared if we were eating at someone’s house  to throw a chayote in the microwave or whip up a quick salad if they didn’t have anything other than meat that was FTS friendly.  Everyone is used to me now and the way I eat and always checked to be sure there was enough for me to eat as well.  I also picked up some Breyers Low Carb Fudge Bars and SF Peanut Butter Cups to have as a special treat for dessert.

Restaurant eating was the easiest.  Salad, meat and would substitute a vegetable for the potato.  If it was something that came on a bun I just asked for it without the bun and either just ate it with a knife and fork or I did carry a pita and a wrap in my purse.  No problem!!  Never once did I feel deprived or like I was missing something.

The 3rd week we were on our own, gulf front at Madeira Beach.  Such a gorgeous stretch of beach to walk every day.  We walked to restaurants, walked to John’s Pass and of course lots of walking while shopping.  I can’t believe all of the bargains in your stores.  My favourite place was the Beall’s Outlet stores.  Low prices, then up to 80% off on the sales racks and on Mondays another 15% off because I’m over 50.  So much fun!!  

I also saw in a post by Katary on how to order low carb at Starbucks.  A pikes with 1/3 steamed heavy cream with SF flavour.  I took his suggestion and got the cinnamon and it was wonderful!!  To me it was like having dessert.

So I just wanted to let everyone know that not only does FTS work to [url=][url=]lose weight[/url][/url], you can keep it off, just like Doug said you would.  Continue to be aware of everything you eat, keep it low carb and don’t use excuses like you are at someone’s house or away on vacation.  If you change your lifestyle, you will have a new and improved you!!

So this summer I am ready for my daughter's wedding and my high school reunion and my weight is not anything that I have to stress about.  Looking foward to it all!!

General Discussion / Enjoying your Florida Sunshine!!
« on: March 02, 2012, 09:09:31 PM »
We left the north in a snowstorm and have been in Florida for a week and are loving the warm sun.  Before I left home I tried on my shorts (size 6) from last summer and they were tight so I left them home and only brought shorts and capris that I had that were size 8.  Well I have been very careful with what I have been eating since it has been a lot of restaurants and dinner with friends but I know what I can and can't eat and also brought stuff to do my own breakfasts.   I also brought my wraps and pitas in case I need them.

Today I had to go out shopping and get new shorts and capris size 6.  How fun to go on vacation and lose weight.  Gotta love Fat to Skinny!!

Desserts and Sweets / Mini Bran Muffins - Low Carb Version
« on: May 02, 2011, 06:58:29 PM »
Mini Bran Muffins – Low Carb Version

¼ cup shortening                      0 net carbs
12 drops FAT TO SKINNY Zero Sweetener            0
½ cup sugar free maple syrup      0
2 large eggs            1.2
1 cup sugar free Vanilla Almond Milk                1
1 ½ cups GG Brancrisp Sprinkles      16 available here-
1 cup Golden Flaxseed Meal                   0
1 ½ tsp baking powder         1.8
½ tsp baking soda                      0
¾ tsp salt            0
(Divide net carbs by the number of mini muffins you make to get the carb count per muffin.  The first time I made 36 and this time I made 35)

Preheat oven to 400ºF.   Line mini muffin pans with paper liners.  Cream together shortening and sweetener.  Add SF maple syrup and eggs.  Beat with electric mixer.  Add SF Vanilla Almond Milk and GG Brancrisp Sprinkles.  Beat with electric mixer until well blended.  In a separate bowl blend together golden flax meal, baking powder, baking soda and salt.  Add the dry ingredients to the wet mixture and stir together.  Divide among the muffin tins and bake for 20-25 minutes or until done.

Helpful Hint:  I bag the muffins into servings (3-4 per bag) and then put them in a larger bag in the freezer.  That way they are ready to grab for a quick breakfast or to put in my lunch for work without the temptation of having "just one more".

Dinner Recipes / Meat Loaf
« on: April 09, 2011, 04:09:02 PM »
Rena asked for my meat loaf recipe in another post, so I copied it and put it here too.  I converted over my old favourite recipe:

2 Tblsp. SF maple syrup (it was brown sugar) (0 carbs)
2 eggs lightly beaten with a fork ( 1.2 carbs)
1/4 cup Walden Farms Ketchup (0 carbs)
2 Tblsp. yellow prepared mustard (0 carbs)
1 tsp. dried basil flakes (.4 carbs per tsp.)
1/2 tsp. salt  (0)
1/4 tsp. black pepper  (0)
4 pounds of meat loaf mixture (ground beef, ground pork and ground veal or just lean ground beef if you like).
( 0 carbs)
3/4 cup of flax meal or crushed pork rinds (old recipe was bread crumbs) (0) - I ususally use the flax meal to get extra fibre
1 small onion diced fine (5 carbs)

Glaze topping:
1 Tblsp. Worcestershire Sauce (1 carb)
1/4 cup Walden Farms Ketchup (0)

1. Preheat oven to 350°F.  Spray a 9" x 13" pan with Pam.
2.  In a large bowl, whisk together eggs, ketchup, maple syrup, mustard and seasonings.   Add meat.  Sprinkle
     with crumbs and onion.  Work with hands and mix all together well (I usually wear vinyl gloves because the
     meat is very cold and the egg mixture feels gross).
3.  Form into a loaf shape and put into your prepared pan (leave room all around for the fat to drip, don't press
     it to cover the entire pan).  Lay a sheet of foil loosely over the top.  Bake for 1 to 1.5 hours (until the juices
     are no longer pink).  Uncover and drain off fat (I usually hold the foil tightly across the pan to hold meat in
     place while I tip it to drain.)
4.  Continue to bake uncovered for 30 more minutes or until done.  The last 10 minutes of baking I brush a
     mixture of Worcestershire sauce and ketchup over the top and sides of meatloaf and put back in the oven.  
     When done, let sit for 5 - 10 minutes before slicing.

The carb count for the whole recipe was 7.6.  It would depend on how thick you cut your pieces as to how
many carbs per slice.  I don't think what I ate was actually 1 net carb but I rounded up the number on my
menu that day.  My husband loves this leftover for sandwiches so that is why I make such a large meatloaf.
If you use less meat I would cut the egg back to 1 and maybe just use 1/2 cup crumbs but still the same
other ingredients.

Ask Umpa / Bran Muffins
« on: March 31, 2011, 07:59:40 PM »
Umpa (or any of you other creative FTSers), have you ever tried to make bran muffins using the GG Bran Sprinkles?  I saw the sprinkles the other day and wondered if it was possible.
Here is my old recipe (you don't need to follow this recipe, I just posted it as a guideline.  I just miss the taste of Bran Muffins.  Maybe even a variation of the One Minute Muffin would work):


1/4 cup shortening
1/2 cup brown sugar
1/4 cup molasses (sometimes I substituted honey)
2 eggs
1 cup milk
1 1/2 cups Quaker Wheat Bran
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup raisins (optional)

Preheat oven to 400*F. Line 12 muffin tins with paper liners. Cream together shortening and sugar. Add molasses and eggs, beating well. Add milk and bran. Mix together flour, baking powder, baking soda and salt. Add to the wet mixture. Stir in raisins, if using. Divide among the muffin tins and bake for 18 - 20 minutes.

Sides and Snacks / Looking for a Recipe
« on: March 13, 2011, 10:59:10 AM »
I saw on a previous post that someone made Mashed Cauliflower (and I think cheese) as a casserole.  I've been looking for the recipe post and can't find it.  Does anyone remember this post?

Ask Umpa / Bakery Book Typos
« on: March 09, 2011, 12:00:53 PM »
Umpa I found another typo in the Bakery Book.  Nothing big though.  It is the FTS No-Graham Cracker Pie Crust.  The recipe on page 334 says 7 net carbs and the recipe on page 385 says 5 net carbs.  The directions on page 386 start at #5 and go to #11.  Nothing major.

I used this pie crust to make the Strawberry Whip Cream Pie on page 356.  It was awesome!!  Loved the crust!! 

I just picked up my mini doughnut pans today and will be trying one of the recipes tomorrow (probably chocolate).  Can't wait!

General Discussion / Need Help to Not Insult Hosts
« on: February 22, 2011, 10:30:23 AM »
My husband and I are invited to a dinner party in a couple of weeks.  It is with friends that we haven't seen for a long time and we are just casually acquainted with the other guests.  I'm not sure how to deal with the food issue.  My husband asked him if we could make or bring something (because I was hoping to get a feel of the menu) and her husband said that she has been looking through her recipes and is leaning towards some kind of chicken casserole.  I was hoping that it was meat cooked separately.  One dish meals usually mean noodles or rice and sauces.  I'm used to carrying things in my purse and don't think I could fit a full course meal in there.  Any suggestions?  My husband thinks I will insult them if I make them rethink their menu.  They haven't seen me for a long time and have no idea that I have lost weight or how I have done it.  I'm sure we will discuss it when I am there as she has always struggled with her weight and tries to eat "healthy".  I'm sure she'd love to know how I did this, but it is kind of awkward to go into it ahead of time since we haven't been together for a long time.  I'm sure there will be salad and I'm going to take a dessert anyway, but not sure what else to do.  I was thinking of stuffing my purse with string cheese and maybe a One Minute Muffin to eat discreetly to be sure that I am not hungry at dinner.  But then I don't want them to feel bad that there is not much on their table to eat.  I have no intention of eating "sugar" items, but want suggestions on how not to insult my hosts or make them feel bad that there may not be much for me to eat.

Meal Plans / ShihTzuMom's Menu
« on: January 26, 2011, 10:12:54 AM »
A message to those reading my menus, especially those that are just starting FTS:  If you are wondering why my carb count each day is mainly between 10 & 15 net carbs it is because this was my last couple of months of weight loss and I was stuck on a plateau.  I was trying  to shake things up a bit to get off those last couple of pounds.  Most of the way through my weight loss journey I ate as close to 20 net carbs per day as I could get. I just wanted to mention this so I didn't scare anyone who might think they had to keep their carb count really low. 

Jan. 23/11
(Each morning I measure out 64oz. of water and drink it during the day to be sure to get in all of my water.  Summer it is no problem, winter I tend to not drink as much so this helps me.)

Sensato Hot Cereal      1
½ C SF Almond Milk      .5
1C Black Coffee         1

2 cups lettuce         2
1/4c cucumber         .5
Chicken            0
Renee’s Light Caesar Dressing    0

SF A&W Root beer      0

Chicken Quesadilla:
1 sm. LaTortilla      3
Chicken         0
Cheddar Cheese   0
2Tblsp. Pace Salsa   2
1Tblsp. Sour Cream   1

½ c Turnip         2.5
SF Jello & 2Tblsp. Reddi Whip   1 (I am still looking for the Land o’ Lakes whip)

TOTAL FOR THE DAY:      14.5

Ask Umpa / Is this a typo?
« on: January 22, 2011, 01:21:24 PM »
Umpa/Doug:  In the Bakery Book on page 153, the Berry Nut Crumble Cake, the topping ingredients include 1/2 cup of All-Purpose Flour.  I figured this must have been a typo and wondered what it should read.

General Discussion / TV Commercial for Healthy Kids
« on: January 09, 2011, 09:58:16 AM »
This TV commercial is played often.  They have put a boy's head on a man's body and are trying to get the message out there.  Thought you would like to see this:

General Discussion / Calendar
« on: January 06, 2011, 11:30:49 AM »
Doug, can you please update the year on the Calendar so we can see who has a January birthday?

General Discussion / Question about Brussel Sprouts
« on: December 31, 2010, 11:38:55 AM »
I was looking for something different today while in the produce dept.   I spotted brussel sprouts which I hadn't bought for a long time and thought that would be a good choice as it is part of the cabbage family.  When I got home I looked at Doug's Carb Counter and found that they are 7.6 net carbs per 1/2 cup.  I was horrified.  I looked online at a few sites and they say anywhere from 5 - 7 net carbs per cup.  I will go with Doug's count as the right one.  Just curious why they are so high in net carbs, are they not part of the cabbage family?  Needless to say my hubby will be eating all the brussel sprouts alone.  I'm not using up all my daily carbs on them and my kids won't eat them.

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