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Topics - SarahC

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Meal Plans / HELLLP!!!!! I'm going the WRONG way!
« on: February 23, 2012, 11:10:55 AM »
Ok, so I went from a loss of 0 pounds for over a month to bobbling with a pound, to gaining 2 pounds this week. I've stuck close to net 10 carbs per day. Yesterday and the day before I ate 3 pieces of sugar-free Russell Stovers. 1 piece at .3 carb and 2 pieces at 1 carb ea.

Here is a 'typical' day. This could get long, so I appologize in advance and will try to keep it condensed, but I want to be specific so you can help me.

3 coffees, 1/2 decaf, with cream - 3 carbs
32 ounces plain water

Dinner (Lunch)
2 eggs - 2 carbs
hot sausage patty, 2 ounces cooked - 1 carb

32 ounces plain water
1 coffee - decaf, with cream - 1 carb

3 oz chicken breast coated with pork skins and fried (or fish, or shrimp, or a hamburger patty)
1/2 cup asparagus with butter and pepper - 2 net carbs

I made this soup so I wouldn't have to cook for a few days:
3 oz chicken breast,
5-inch hot Italian sausage (fresh),
28 oz Swanson chicken broth (4 carbs),
3/4 cup cream (4 grams),
cabbage (3 grams),
2 cups asparagus (8 grams),
3 oz turnip (4 grams),
1 cup celery (1 gram),
mushrooms (1.5 grams),
poultry seasoning,
25.5 carbs for the whole pot. There will be at least 10 servings of this soup, probably closer to 12, but let's say 10 servings at 2.5 carbs per serving.

Yesterday's eating
3 cups of coffee with cream (3 carbs)
(lunch with the girls) real turkey spring mix salad with 2 slices of bacon, 1 egg, 3 slices avocado, crumbled bleu cheese (didn't eat most of it - only had a couple pieces - yuk), 1/2 tomato (quarters), about 4 black olives, 1 tablespoon ranch dressing. I ate about half of this salad and brought the rest home for supper. Water to drink.
I had a small bowl of the soup above with the salad for supper.
1 cup of decaf with cream
64 ounces of water
8 oz glass of lemonade - lemon juice, truvia, water, ice.

3, 4, and 5 days ago, each day I had 3 tablespoons of whipped cream/xylitol/maple ice cream with 1 teaspoon of walnut pieces. And as I mentioned at the start of this post, the last couple days I went wild and had a piece of sf Russell Stover.

That's about it. Normally if I go out to eat (like on Sundays when I take an older lady out to lunch) I have fried eggs and bacon or sausage (no hashbrowns or toast), or a grilled chicken salad, no croutons, no bread, dressing on the side, I don't eat the carrots if there are any. Up until the last 5 days I didn't have any sweeteners or nuts. I stay away from cheese most of the time because it plugs me up.

I did try a couple 'tortillas' one day when I first got the oat fiber. That's been close to a couple weeks ago. And one last note - no inches are coming off either.

Make your own sugar-free craisins!

7 carbs per cup of fresh cranberries - measure before you start if you want a good carb count after they're dry.

1 cup water
1/2 cup xylitol
1 package whole fresh cranberries

Wash the cranberries and cut them in half. Boil the water and xylitol until the xylitol is dissolved. Turn off the heat and add the cranberry halves. Let them soak for 30 minutes for tart craisins, soak for several hours for sweet craisins. (I soaked mine overnight.) I stirred them about every half hour for the first little bit, then they shrunk down and were all submerged in the syrup. Put them in the dehydrator for about 8 hours. jBe careful or they will fall through the grids. Use the small grids.

They're beautiful! This is a bit tedius, so be prepared. But it will be worth it to have a raisin replacement!

Desserts and Sweets / Maplenut Ice Cream
« on: February 21, 2012, 04:42:50 PM »
There's another post on here about ice cream - I'm being lazy and not looking it up, but I used that idea and made some maplenut ice cream by whipping heavy cream until I got tired of it and said that's enough, then I added some xylitol and maple flavoring and whipped a little more, then added a few walnuts and popped it in the freezer. It doesn't take many nuts - and they're high in carbs, so that's good. Now, I'm off sweeteners and nuts, but I did this and ate it over four days. It's really hard to find maplenut ice cream in the stores and forget about finding it in low carb! But we can make our own and enjoy every guilt-free bite! So THANK YOU whichever one of you came up with the idea of whipping cream and freezing it for ice cream! You made my tummy very happy!

General Discussion / How about a little inspiration this morning?
« on: February 20, 2012, 10:03:03 AM »
This is a short video.

No Arms No Legs No Worries

General Discussion / Sent Charlie Home!
« on: February 18, 2012, 11:25:45 AM »
Last night as I was turning out the last light on my way to bed, I saw my 32 oz. glass of water sitting there, untouched. Uh oh! Sure enough, I woke up at 1:30 when Charlie Horse came visiting. Decided to try out the teaspoon of baking soda in a glass of water. It WORKED! Almost instantly and for the rest of the night!  The cramp was on the side of my leg - hard spot to work out. Every time I woke up after that, I thought, "I have to tell my FTS buddies that it works!" Then I almost forgot to tell all y'all.

Ask Umpa / Chicken Piccata
« on: February 16, 2012, 01:25:31 PM »
Saw this online and it looks delish! We can replace the flour with porkskins, but what about the lemon juice and wine - would vinegar work for the lemon juice to reduce the carbs? I guess the wine would be ok?

4 boneless chicken breasts
 1 egg
 1/2 cup all-purpose flour
 1/4 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 6 tablespoons butter, divided
 2 tablespoons olive oil
 2 tablespoons shallots, finely minced
 2 cloves garlic, finely minced
 1/2 cup lemon juice (about 2-3 lemons)
 1/2 cup chicken stock
 1/4 cup dry white wine
 2 tablespoons capers, drained and rinsed

1. Pound the chicken breasts to an even thickness, less than half an inch. For very thick chicken breasts, butterfly them by cutting in half.

2. In a small bowl, whisk the egg with 2 tablespoons of water to make an egg wash. Pour the egg wash on a rimmed plate. On another plate, mix the flour, salt, and pepper. Dip both sides of each chicken breast piece in the egg wash, then dredge in the flour mixture until coated.

3. Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter and 2 tablespoons of olive oil and allow to heat.

4. Place the coated chicken breasts in the hot skillet. Allow the chicken to cook on the first side until golden. Turn, and cook the second side until also golden and the chicken is cooked through.

5. Place the finished chicken on a heat tolerant plate, and place in a 200°F oven to keep warm while the other cutlets are sautéing and while the sauce is made.

6. In the skillet, sauté the shallots for 1 minute. Add additional olive oil for sautéing the shallots if needed. Add the garlic and sauté an additional minute, or until the garlic is fragrant.

7. Add the lemon juice, chicken stock, and white wine to the skillet. Stir and scrape up the browned bits. Reduce heat to a simmer and allow the juices to reduce by half.

8. Whisk in the remaining 4 tablespoons of butter. Add the capers.

9. Plate the warm chicken breasts and ladle the sauce on top. Garnish with lemon slices.

General Discussion / Can you go into starvation mode with low-carb?
« on: February 16, 2012, 12:36:02 PM »
My weight is at a dead standstill and has been for a while. Is it possible that I'm not eating enough? This week I've been taking a friend to the dentist and eating has been spotty. Yesterday we went for the third time and halfway there I remembered that I hadn't eaten breakfast. We were tied up until 4:30 in the afternoon. That's when I got my first bite of anything for the day except a piece of sugarless gum, which I chewed to death. Before someone asks why I didn't find a restaurant, there weren't any near there and I needed to stay with my friend in with the dentist as she has a hearing problem and couldn't understand anything he said. So, when I got home I had a couple omelet muffins (the muffins are each about 1/2 of an egg, a tablespoon of grated cheese, 1/4 of a mushroom, a couple chopped pieces of bell or jalapeno pepper and about two spinach leaves - and 1/2 piece of Canadian bacon) and three boiled shrimp. Then later I had the tortilla/pie crust with a little cheese and one more shrimp. Then it was bedtime. The day before was much the same, except that I remembered to take a couple omlet muffins with me, so ate them earlier. We stopped at a restaurant on the way home and I ordered a grilled chicken salad, which was yucky, so I only ate half. I suspected that it was high carb because the chicken was weird (marinated), so I don't know what I did to myself there. I ate the rest of the lettuce with 5 boiled shrimp on it for supper. I wonder if they treat that lettuce so it doesn't turn brown so quick and what's in the stuff they treat it with if, in fact, they do. I'm trying to stay away from a lot of cheese as it plugs me up.

I've been trying to stay around 10 carbs per day, tracking on fitday, and many days the calories are under 1000 - sometimes closer to 600. So am I screwing up?

General Discussion / It's Just Like CHRISTMAS!
« on: February 15, 2012, 07:28:55 PM »
Wahoo! My NETRITION order has finally arrived! I didn't even remember what all I ordered. What FUN! The oat fiber came in FOIL - Space Age - wrappers. It MUST be good! Sauces, Smaps, sf honey, beanit butter... It's just like Christmas around here!

Ask Umpa / Let's talk about vinegar.
« on: February 14, 2012, 12:37:34 PM »
According to, balsamic vinegar is LOADED (43g per cup) with carbs - cough, choke! - but distilled is 0, cider vinegar is 2 and red wine vinegar is 1 per cup.

I may be confused (easily) but from what I read I gathered that vinegar can stabilize blood sugar and allows the body to absorb more beneficial nutrients from vegetables (makes the veggies release the nutrients). It tenderizes meats and the flavor is helpful when reducing your salt intake. It can reduce the amount of pesticide residues on vegetables (and fruits, but is not recommended for berries as they absorb too much and it whacks out the delicious berry flavor).

If that's wrong, please straighten me out. If it's right, how do you use vinegar in your food? ARE you using vinegar in/on your food? Do you have additional information about the benefits/or not of vinegar?

Click Here To Share Your Success Story / I'm very happy...
« on: February 12, 2012, 07:37:24 PM »
Today I was going out for lunch and went looking for a long-sleeved top to wear. Ho hum. Same-ol', Same-ol', then I remembered a really cute long-sleeved top that my daughter gave me 5 years ago, that I've never been able to wear. It's a 'large' and at the time I was wearing 2X, so I put it in a drawer and forgot about it except when I would run across it now and again. Anyway, I tried it on this morning and IT FIT! I cut the tags off (at least I hope I got them all!) and wore it! It's even loose in the boobs! It must be an oversized large because I'm sure I couldn't fit in a regular large, but I was just tickled! And the SCALE isn't budging!

Ask Umpa / Why can't we make our own tortillas?
« on: February 11, 2012, 11:05:09 AM »
I watched Doug's video with his fiesta dinner. I've looked at tortillas every time I go to the store and can't find good low-carb ones. Here's a simple recipe for tortillas: which FTS flour would you use to replace the wheat flour and do you think oat fiber would work in these?

Makes 24
 4 cups all-purpose flour
 1 teaspoon salt
 2 teaspoons baking powder
 2 tablespoons lard
 1 1/2 cups water

Don't replace the lard with oil or shortening.
1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
2. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Ask Umpa / Samoas
« on: February 10, 2012, 11:22:23 AM »
Umpa, a recipe that I found online to convert - in your spare time! (or do we already have this recipe and I missed it?):

1 cup butter , softened
½ cup sugar
2 cups flour (Gluten-Free)
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon vanilla
1 teaspoon xanthan gum
sweet rice flour, for dusting

Caramel-Coconut Topping:
3 cups shredded sweetened coconut
12 ounces caramels (I used Milk Maids)
¼ teaspoon salt
3 tablespoons milk
8 ounces semisweet milk chocolate

Cream together butter and sugar.
Mix in flour, baking powder, salt and xanthan gum at low speed.
Stir in vanilla. If dough is too dry, add milk 1 tbsp at a time. If dough is too sticky, add flour 1 tbsp at a time. I ended up adding about 3 tbsp extra flour.
Roll dough to slightly less than 1/4" thick between two pieces of well floured parchment paper (I used sweet-rice-flour).
Using a circle cookie cutter about 1.5-2" in diameter, make rounds out of the flattened dough. Use a knife to cut out the center of each round. The end result should look kind of like a flat doughnut.
Reroll left over dough and continue making rounds until no dough remains. Keep rolling surfaces well floured.
On a parchment lined baking sheet, bake cookies in preheated oven at 350F for 10-12 minutes or until the edges start to brown.
When removing them from the oven, it is very important that you do not break them. They will be very fragile until they cool. Allow to cool completely before topping with caramel coconut mixture.
Lower oven temperature to 300°F Spread coconut evenly on parchment lined baking sheet and toast for 20 minutes. Stir every 5 minutes until coconut is evenly browned. Cool on baking sheet.
Unwrap caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stirring every 45 seconds or so until well combined.
Fold in shredded coconut.
Using a high quality silicone spatula, spread caramel mixture even onto cooled cookies. You may break the cookies doing this, but do not worry, the caramel will hold it all together when cooled. Reheat caramel mixture as necessary while spreading.
Allow caramel mixture to set.
Melt chocolate in microwave, stirring every 40 seconds or so to prevent scorching.
Turn cookies upside down on parchment paper and spread a thin layer of chocolate on bottom of cookies. Transfer cookies top-down to fridge to harden chocolate before proceeding to next step.
Using the remaining melted chocolate (or melt more), pipe topping onto cookies. I used a plastic bag with a small hole cut in the corner.
Allow chocolate topping to harden before storing in airtight container.

General Discussion / PFC Percentage Ratios
« on: February 08, 2012, 04:07:54 PM »
Has anyone here worked with the percentage ratios between Proteins, Fats and Carbs for low-carbers?

Ask Umpa / Honey Walnut Shrimp
« on: February 07, 2012, 06:56:33 PM »
I was just thinking about my favorite Chinese dish, Honey Walnut Shrimp... do you think shrimp dipped in egg and dredged in pork rinds and fried then coated with sugar free honey and walnuts would work, or would sf syrup be better? I don't have the sugar free honey but have seen it in the store and it seems like it had kind of a high carb count. What you think?

General Discussion / Soluble or insoluble fiber
« on: February 06, 2012, 12:58:15 PM »
What's the difference between Soluble and Insoluble Fiber and is it calculated differently when subtracting from carb count?

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