Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - izzet

Pages: [1] 2 3 ... 5
1
General Discussion / new job eating issues
« on: September 24, 2012, 10:36:41 PM »
Hi all:

sorry it has been so long and hope everyone is doing well.  I recently made a major career change from a supervisor on my own hours RIto working as an art museum security associate.  More hours and beautiful surroundings!  It is no stress and I am very happy but I am walking for 4-8 hrs or at least on my feet that long.  I can only eat on each 15 min break so mentally I am constantly thinking about my next break so I can eat and fuel up for the next few hours.  I am constantly craving carbs and protein and my low carb snacks are not cutting it so I end up grabbing a burger and chips from the vending machine to fill me.  So far It hasn't done much damage as far as weight but is in inches.  I've tried eating SF oatmeal and bacon because it lasts longer than eggs and bacon for breakfast.  My low carb wraps for lunch are not filling enough even backed with meat, cheese, tomatoes and spinach leaves.  I don't want to sabotage my weight loss because of a  depravity mindset.  Any thoughts?  Oh I did put a small bad of almonds in my pockets to eat when I take a personal relief between breaks which helps some.

Any insight would be appreciated.

Izze

2
Ask Umpa / Convert Melt In Your Mouth Lemon Bars?
« on: May 26, 2012, 01:20:10 AM »
Ingredients

CRUST
2 c    all purpose flour
1 c    butter softened (no substituting)
Visit GoBoldWithButter.com
1/2 c    powdered sugar

FILLING
4    eggs (slightly beaten)
2 c    sugar
4 Tbsp    flour
6 Tbsp    lemon juice

FROSTING ( I have a sugar free butter cream frosting to replace this)
1/2 c    butter (softened)
Visit GoBoldWithButter.com
1 c    powdered sugar
1 tsp    milk
2 Tbsp    cold water


Directions
1
MIX CRUST INGRED. WITH FORK AS YOU WOULD FOR A PIE CRUST. PAT INTO A 9X13 PAN WHICH HAS BEEN GREASED AND FLOURED. BAKE AT 350 DEGREES FOR 15 MINUTES.
2
AS CRUST IS BAKING. MIX FILLING. AFTER CRUST HAS BAKED 15 MINUTES, POUR FILLING OVER CRUST AND CONTINUE BAKING FOR 25 MINUTES. COOL BARS COMPLETELY
3
MAKE FROSTING BY BEATING BUTTER,POWDERED SUGAR AND MILK FOR 6 TO 8 MINUTES ON HIGH SPEED. THEN ADD 2 TBLSP. COLD WATER ONE AT A TIME. BEAT UNTIL SMOOTH. SPREAD OVER COOLED BARS. [/size]

3
Ask Umpa / Basic Chocolates need flavor
« on: April 25, 2012, 07:58:39 PM »
Umpa:

I made a basic chocolate recipe from the book w/out the coconut or nuts, etc. I added an imitation vanilla butternut extract and used the Zero sweetener but it really has no flavor like I hoped.  How much of the extract should I use for that size recipe?

I think I put about a teaspoon into the the whipping cream and Zero mix and I could taste it  but not once I mixed it in the chocolate.  Is there something else I could use that would give it more flavor?  I really would prefer not to add carbs so this could be a 0 carb treat. :D

Thanks for your help.

Izze

4
General Discussion / Coconut Palm Sugar low-glycemic?
« on: February 22, 2012, 05:29:21 PM »
Ok...just found out about coconut palm sugar that is suppose to be an alternative to sugar, low-glycemic index so safe for diabetics and of course it's coconut so it has vitamins, minerals and potassium. 1:1 ratio as sugar for cooking.  The label I saw on netrition is 5 carbs for 2 teaspoons.   That would really add up in a recipe but since it's low-glycemic is it too much?  I would think too much for a newbie but someone maintaining might could swing it?

Yeah or Nay?

What say ye Doug/Umpa?

5
General Discussion / The Daniel Diet: this look familiar??? lol
« on: December 07, 2011, 12:07:16 AM »
Apparently Rick Warren is getting his whole church on a healthy lifestyle to follow the Daniel Diet which is based on biblical principles in the first book of Daniel.  Most of it is what we were taught with FTS. ;) Just glad people are realizing the heath benefits of eating no sugar, low carb, healthy, non-processed foods. Can I get an AMEN!

http://danielplan.com/healthyhabits/wholefoods/

6
Desserts and Sweets / Quick Sugar-Free Cream Cheese fluff dessert
« on: October 14, 2011, 07:57:26 PM »
Quick Sugar-Free Cream Cheese fluff dessert

For a quick treat try this  recipe.

8 oz. of 0 or low carb Cream Cheese softened
1 cup of heavy whipping cream
1 pkg of flavored sugar free jello  (I used peach this time)

Whip the heaving whipping cream until thickens and fluffy then begin adding in sugar free jello a little at a time.

Beat in the cream cheese on low at first then on high to get a whipped texture.

Chill in the freezer for about .30 min then store in refrigerator.

Spoon out into small serving bowl and top or layer with your favorite fruit or eat alone.

7
General Discussion / Dear Mr. Post Notifier
« on: October 11, 2011, 06:41:19 PM »
Dear Mr. Post Notifier:

I thought maybe it had been really quiet on the board lately because I am not getting any notifications other than for new members.  I went to the board topics and clicked on notify and it said do you want to disable...of course not so why haven't you been notifying me silly board notifier????? Have you recently found issue with my lack of attention to you or you just being difficult in your electronic glitch sort of way?  I've missed important milestones in my fellow FTS member's lives.  Please notifier will you begin to notify me again?

Signed Missing the Posts (Izze  ;D)

8
General Discussion / carbs/fiber question for discussion
« on: August 08, 2011, 06:29:23 PM »
My hubby had an interesting question.

If you eat something that has 10 net carbs and you take a fiber pill with it, will the fiber break down and counteract the carbs quickly enough to lower the net carb count?

9
Product Reviews / Honey Tree Sugar Free Honey at Walmart!
« on: July 28, 2011, 02:25:03 PM »
I just found sugar free honey at Walmart and it's really good!  Way to go Walmart!

http://www.walmart.com/ip/Honey-Tree-s-Imitation-Sugar-Free-Honey-12-oz/10448151

10
General Discussion / why does ahi tuna have carbs?
« on: July 25, 2011, 05:38:50 PM »
My husband bought Ahi Tuna from Sam's club in hopes it was something I could eat but it has 4 carbs per steak.  I can't see anything on the label in the ingredients that would constitute addition of carbs.  I looked on line and outside of the fact that it's not sashimi grade, I can't figure it out.  Anyone have a clue? Oh and it has liquid smoke-maybe that's it.

Here's the label.

http://www.fatsecret.com/calories-nutrition/treasures-from-the-sea/ahi-tuna-steak

11
Dinner Recipes / LOW CARB Beef Stroganoff
« on: July 21, 2011, 10:30:02 PM »
LOW CARB Beef Stroganoff (makes 4 servings)



1 pound lean ground beef
2 T olive oil
1 small onion chopped (12 net carbs – maybe substitute chopped green onions 4 grams in one cup)
2 T almond flour
1 ½ cups beef broth (3 g carbs - or use the powder cubes to make your own – 0 carbs)
¼ tsp black pepper
1 tsp Worcestershire sauce (1 g carbs)
1 ½ cup sliced mushrooms
¼ cup sour cream
2 packages Shirataki Tofu Fettuccine noodles
1 tablespoon butter
salt and pepper to taste
parsley for garnish

Directions: Crumble and brown the beef in the skillet. (or form into small meatballs and use olive oil to brown them). Remove and keep warm. Add onion to skillet (use olive oil now if you didn’t make the meatballs) and cook until tender and beginning to brown. Add flour, mix well, and cook until beginning to brown. Add beef broth, stir well, and cook until slightly thickened. Add pepper, Worcestershire sauce, and mushrooms, and cook until mushrooms are tender. Stir in sour cream, and then add meat (or meatballs). Cook until heated through, but do not boil. Taste sauce and correct seasonings, if necessary. Rinse the noodles well and saute in melted butter for 5-10 minutes, salt and pepper the noodles to taste. Plate the noodles and pour the meat on top and garnish with parsley, serve.

***If this recipe were to be made with regular onions and white flour instead of almond flour, it would still only have 10 g of carbs per serving. BUT, I would not recommend using the white flour.

12
We have some salmon burgers from Sam's Club but we were both having a difficult time eating them despite the nutritional value so my hubby came up with this topping.  It's much better that regular tartar sauce and easier on the pallet. It compliments the food instead of a heavy covering of it.



2 Tbls Duke's Mayo (0 sugar/carbs)
2 Tsp Lemon Juice (0 carbs)
2 Tsp Dill (fresh is best)

Blend well and top on your favorite seafood or burger, etc.
Makes 2 servings

13
Ask Umpa / SF Meringue shell cookies (lemon?)
« on: July 12, 2011, 05:57:34 PM »
Umpa:

I tried and flopped trying to make SF meringue shells as a snack.  I think I beat them too long and it just fell in the middle of making them. I used eggs, xylitol, a little vanilla, lemon juice instead of cream of tartar and 1/3 cp of crushed pistachios.  It was fine and fluffy and then I turned around it had fallen and became like soup. I used my old Sunbeam mixmaster on the egg whip setting. I read somewhere you need to have the eggs room temperature and if it's a humid day it will fall.  Well, it's 100+ here today but not in my apartment I didn't think. lol I'm going to try the recipe below the next time and use the gelatin.  How much xylitol should I use.

Lemon Meringue Cookies Recipe

Yields: 50 cookies
Prep time: 15 min
Cook time: 90 min

Ingredients:

1 (.3-ounce) package sugar-free lemon gelatin
1 cup super-fine or Baker's sugar (substitute Xylitol but only use 1/2 cup?)
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar


Preparation:

Preheat oven to 250 degrees F. In a small bowl, combine the lemon gelatin and sugar together.

In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt and cream of tartar. Add the gelatin/sugar mixture to the egg whites gradually (a tablespoon at a time) while beating; beat to stiff peaks.

Drop batter by tablespoonfuls onto non-stick baking sheets. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.

Yields 50 cookies.

14
General Discussion / Put on a few pounds
« on: July 08, 2011, 01:03:58 PM »
Yikes I've put on a few more pounds than I thought ...those darn festivals.lol j/k But I'm still in my 8s thank goodness.  I love cereal and thought this Kashi cereal was ok...I thought wrong. The box is empty now...who would have thought a "healthy" cereal could do so much damage. Refocusing on the basic principles again.  Hope everyone is well.  I have a little reprieve this summer from the frenzied holidays of Hallmark so I hope I can get on the forum more.

15
General Discussion / Whey Protein Dangers?
« on: June 01, 2011, 09:44:11 PM »
Hi everyone...been a while!  Busy busy busy with Hallmark as usual. lol  Only a few more weeks til the seasons are over thank goodness but many revisions on the horizon.  Hope everyone is doing well.  I miss you all!

Now to my tale....

My husband was discussing his inability to loose weight and gaining weight instead when he's walking several miles a day, eating less including replacing a meal with a whey protein shake.  A fellow co-worker who works out and is also a black belt and weight lifter said that whey protein shakes are only to be used prior to a vigorous work out and then must be flushed from the system with at least a gallon of water.  The protein in this form can cause problems with kidneys and possibly kidney failure.  This form of protein if not used during a work out can hang around in the kidneys and cause problems if it's not flushed out.  It also can affect your entire body including mineral content of the bones and associated with osteoporosis.  There are other side effect as well. Needless to say I was shocked as I've been drinking it for years.  I have noticed some changes but did not attribute it to the whey.  I wonder if it slows down weight loss, too since it's primarily for body builders.  I was just using it as a tasty protein source.  I personally will go back to regular food for breakfast now.

I just wanted to post this as cautionary.  Ask your doctor if you should be drinking whey protein and it's effects.

http://www.wheyproteindangers.com/

Pages: [1] 2 3 ... 5