Deviled Crab (Level 1)
We had surf & turf for dinner last nite, it's always easy! Just grilled up some steaks, made deviled crab and a salad. I was going to make crab cakes, but decided on this as the lazy way instead.
Deviled Crab (Level 1)
1 1/2 tablespoons unsalted butter
1/4 cup minced onion
1/4 cup minced green pepper
1/4 cup minced celery
1/2 pound lump crab meat, flaked
3 tablespoons mayonnaise
1/4 cup scallion greens sliced thin
2 tablespoons grated parmesan cheese
1/2 teaspoon worcestershire sauce
2 tablespoons minced fresh parsley
2 tablespoons chopped pimento
pinch cayenne to taste
1 tablespoon grated parmesan cheese
1 tablespoon butter, melted
Set oven rack to top 1/3 of your oven. Preheat oven to 400. Lightly spray two 1 cup ramekins with Pam.
Melt the 1 1/2 tablespoons butter over medium low heat in a heavy skillet. Add the onion, bell pepper and celery and cook, stirring often, until they are softened. Stir in the crab meat, mayonnaise, scallion greens, parmesan cheese, worcestershire sauce, parsley, pimento and cayenne. Remove from heat and divide the mixture between the 2 ramekins.
Sprinkle the 1 tablespoon parmesan cheese over the tops of the crab mixture, then drizzle with the melted butter.
Place the ramekins on the rack of a broiler pan and cook on top rack for 10 minutes.
Serve and enjoy! Just make sure you warn your dining partner that the ramekin is HOT.
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Friday, July 3, 2009
Roasted Vegetable Salad
Roasted Vegetable Salad (Level 1)
I made up this dressing, I'd had something else in mind but didn't have all the ingredients so I winged it. This dressing is so absolutely good I can't resist it - I keep spilling it on my hands by accident as I make it up just so I can eat it! Last night I made an impromptu salad with roasted vegetables. We were just going to have roasted vegetables but I really wanted some of this dressing. So I roasted up some veggies and as they were cooking I lined 2 salad plates with baby spinach leaves. I stacked the roasted veggies up on the bed of spinach leaves, sprinkled on some feta and then SALAD DRESSING - yum.
Here is the recipe for the dressing - I can't figure out what to name it, My Addiction?
3/4 cup mayonnaise
2 tablespoons red wine vinegar
1/3 cup brown sugar substitute (I use Whey Low Gold)
Salt & Pepper to taste
Mix the ingredients together with a wisk. Refrigerate.
Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
I made up this dressing, I'd had something else in mind but didn't have all the ingredients so I winged it. This dressing is so absolutely good I can't resist it - I keep spilling it on my hands by accident as I make it up just so I can eat it! Last night I made an impromptu salad with roasted vegetables. We were just going to have roasted vegetables but I really wanted some of this dressing. So I roasted up some veggies and as they were cooking I lined 2 salad plates with baby spinach leaves. I stacked the roasted veggies up on the bed of spinach leaves, sprinkled on some feta and then SALAD DRESSING - yum.
Here is the recipe for the dressing - I can't figure out what to name it, My Addiction?
3/4 cup mayonnaise
2 tablespoons red wine vinegar
1/3 cup brown sugar substitute (I use Whey Low Gold)
Salt & Pepper to taste
Mix the ingredients together with a wisk. Refrigerate.
Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Saturday, May 30, 2009
Strawberry "Shortcake"
I think strawberries are one of the best things in the whole world. The Florida grown ones during our strawberry season, and Driscoll's brand when they are in season. Sweet!
I like to make a Faux Strawberry Shortcake just using sliced berries and whipped cream.
Clean, hull and slice up a 16 oz container of strawberries. Put them in a bowl and add some brown sugar substitute (I use Whey Low Gold) to taste. Toss until the strawberries are coated, then put in the refrigerator for about an hour to sweeten the berries.
Remove the sweetened berries from the refrigerator, and divide them into 2 bowls (I like a LOT of strawberries!), reserving a few for garnishing. Top with sweetened whipped cream and the reserved berries. Drizzle the sweet strawberry juice from the bottom of the mixing bowl over the top of the whipped cream. Serve.
You can also use 2 pancakes in each dish, layering 1 warmed pancake, strawberries, 2nd warmed pancake then whipped cream. When I make it this way, I like to sprinkle a little bit of powdered sugar substitute on the pancakes before I put them in the dish.
My favorite pancake recipe is from Peter Neuman:
1/2 cup of pork rind flour***
1/4 cup plus one tablespoon heavy whipping cream
2 eggs
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon flavoring extract (Vanilla, maple, and butterscotch are some suggestions)
4 tablespoons sugar substitute (I use Whey Low)
*** One 80 gram bag of pork rinds yields about one cup of pork rind flour. Using a blender, food processor, or heavy rolling pin and plastic bag, grind or crush pork rinds, ONE at a time (to ensure the pork rinds are ground as find as possible), into a fine powder resembling brown sugar. ***
In a medium bowl, mix all ingredients except pork rinds with whisk or electric mixer until thoroughly blended. Using a blender or food processor, grind the pork rinds, one at a time, into a substance that resembles brown sugar or flour. Add pork rinds to egg-cream mixture and mix until thoroughly blended. Allow to stand 5-10 minutes, to allow the pork rinds to soften. Cook in a greased frying pan over medium heat on the stovetop. Cook for 5-7 minutes on each side, until they are dark brown, this will ensure the pancakes cook through completely.
Enjoy!
Foxye
Jupiter FL USA
Somersizing since 01/03
I like to make a Faux Strawberry Shortcake just using sliced berries and whipped cream.
Clean, hull and slice up a 16 oz container of strawberries. Put them in a bowl and add some brown sugar substitute (I use Whey Low Gold) to taste. Toss until the strawberries are coated, then put in the refrigerator for about an hour to sweeten the berries.
Remove the sweetened berries from the refrigerator, and divide them into 2 bowls (I like a LOT of strawberries!), reserving a few for garnishing. Top with sweetened whipped cream and the reserved berries. Drizzle the sweet strawberry juice from the bottom of the mixing bowl over the top of the whipped cream. Serve.
You can also use 2 pancakes in each dish, layering 1 warmed pancake, strawberries, 2nd warmed pancake then whipped cream. When I make it this way, I like to sprinkle a little bit of powdered sugar substitute on the pancakes before I put them in the dish.
My favorite pancake recipe is from Peter Neuman:
1/2 cup of pork rind flour***
1/4 cup plus one tablespoon heavy whipping cream
2 eggs
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon flavoring extract (Vanilla, maple, and butterscotch are some suggestions)
4 tablespoons sugar substitute (I use Whey Low)
*** One 80 gram bag of pork rinds yields about one cup of pork rind flour. Using a blender, food processor, or heavy rolling pin and plastic bag, grind or crush pork rinds, ONE at a time (to ensure the pork rinds are ground as find as possible), into a fine powder resembling brown sugar. ***
In a medium bowl, mix all ingredients except pork rinds with whisk or electric mixer until thoroughly blended. Using a blender or food processor, grind the pork rinds, one at a time, into a substance that resembles brown sugar or flour. Add pork rinds to egg-cream mixture and mix until thoroughly blended. Allow to stand 5-10 minutes, to allow the pork rinds to soften. Cook in a greased frying pan over medium heat on the stovetop. Cook for 5-7 minutes on each side, until they are dark brown, this will ensure the pancakes cook through completely.
Enjoy!
Foxye
Jupiter FL USA
Somersizing since 01/03
Sunday, May 10, 2009
Eden brand canned Beans & Rice
Hey guys I found something at Publix today you are all going to love!
Eden Organic brand Caribbean Rice & Beans and Cajun Rice & Beans
Legal level 1 carbo meal! I just had it for dinner and it is GOOD.
They come in 15 ounce cans and cost $1.59 a can. Something good to have in the pantry or at the office for a quick meal.
Cajun Rice & Beans ingredients: Water, brown rice, small red beans, tomato puree, onion flakes, garlic powder, dried red pepper flakes, sea salt, cayenne pepper, parsley flakes, bay leaf powder, black pepper, cumin.
Caribbean Rice & Beans ingredients: Water, brown rice, black turtle beans, onion flakes, paprika powder, garlic powder, sea salt, cumin powder, cayenne pepper, cinnamon powder.
--
Foxye
Jupiter Florida USA
Somersizing since 01/03
Eden Organic brand Caribbean Rice & Beans and Cajun Rice & Beans
Legal level 1 carbo meal! I just had it for dinner and it is GOOD.
They come in 15 ounce cans and cost $1.59 a can. Something good to have in the pantry or at the office for a quick meal.
Cajun Rice & Beans ingredients: Water, brown rice, small red beans, tomato puree, onion flakes, garlic powder, dried red pepper flakes, sea salt, cayenne pepper, parsley flakes, bay leaf powder, black pepper, cumin.
Caribbean Rice & Beans ingredients: Water, brown rice, black turtle beans, onion flakes, paprika powder, garlic powder, sea salt, cumin powder, cayenne pepper, cinnamon powder.
--
Foxye
Jupiter Florida USA
Somersizing since 01/03
Thursday, February 26, 2009
Lemon Mousse
This is a nice fluffy rich mousse. First you make a lemon curd, allow it to chill and then mix in whipped cream.
Lemon Mousse (Level 1)
6 egg yolks
1/2 cup sugar substitute (I use Whey Low)
4 tablespoons lemon juice, or juice of 2 lemons (if using fresh lemons, you can grate in the lemon rind with the juice)
1 stick (1/2 cup) unsalted butter
1 cup whipping cream
Beat together the egg yolks and sugar substitute on medium speed with mixer for 2 to 3 minutes until they are a pale yellow color. Add the lemon juice, zest (if using) and butter, beating to mix.
Transfer mixture to a saucepan. Cook over low heat and stir with a wooden spoon about 10 minutes until the mixture smoothes and thickens. Be careful not to overcook as it will separate.
Remove from heat and pour into a bowl. Allow to cool, then cover and refrigerate. Allow to chill for at least 2 hours.
Whip cold cream until stiff peaks form. Fold the whipped cream into the chilled lemon mixture. Divide the mousse evenly into individual serving dishes - ramekins, wine glasses, sherbert cups. You can serve immediately or store covered in the fridge until ready to serve.
Enjoy!
Foxye
Jupiter Florida USA
Somersizing since 02/03
Lemon Mousse (Level 1)
6 egg yolks
1/2 cup sugar substitute (I use Whey Low)
4 tablespoons lemon juice, or juice of 2 lemons (if using fresh lemons, you can grate in the lemon rind with the juice)
1 stick (1/2 cup) unsalted butter
1 cup whipping cream
Beat together the egg yolks and sugar substitute on medium speed with mixer for 2 to 3 minutes until they are a pale yellow color. Add the lemon juice, zest (if using) and butter, beating to mix.
Transfer mixture to a saucepan. Cook over low heat and stir with a wooden spoon about 10 minutes until the mixture smoothes and thickens. Be careful not to overcook as it will separate.
Remove from heat and pour into a bowl. Allow to cool, then cover and refrigerate. Allow to chill for at least 2 hours.
Whip cold cream until stiff peaks form. Fold the whipped cream into the chilled lemon mixture. Divide the mousse evenly into individual serving dishes - ramekins, wine glasses, sherbert cups. You can serve immediately or store covered in the fridge until ready to serve.
Enjoy!
Foxye
Jupiter Florida USA
Somersizing since 02/03
Thursday, January 29, 2009
SOMERSIZING QUESTIONS AND ANSWERS
SOMERSIZING QUESTIONS AND ANSWERS (from SuzanneSomers.com)
I often receive emails asking questions about the Somersizing program. I decided to compile them on this question and answer page. If you have a Somersizng question, do not hesitate to email me at somersizing@yahoo.com.
Q: IS CREAM BRULEE ON LEVEL 1 AND IS IT A PROTIEN OR CARB?
A: Somersized Crème Brulee that is homemade is a level one pro/fat treat as it is made of eggs, cream, and artificial sweetener.
Q: CAN SOMEONE ON LEVEL ONE HAVE SUGAR FREE JELLO ?
A: Sugar free Jell-o™ gelatin is allowed on level one after either a pro/fat or carb meal. Sugar-free Jell-o™ pudding is funky because it is made with corn starch.
Q: DOES SUSANNE SOMERS HAVE A SPECIFIC WEBSITE FOR THIS PLAN?
A: www.suzannesomers.com
Q: CAN I DRINK ALCOHOL AT LEAST 2 TIMES A WEEK IN MODERATION?
A: Alcohol is very high in both carbs and fats, therefore it should be avoided on level one. However, Suzanne says if you must drink, red wine is the best choice.
Q: SHOULD I NOT EAT AFTER 6 OR 8 PM? DOES IT REALLY MAKE A DIFFERENCE?
A: Some people find that if they eat carbs late at night, it causes them to stall because you don’t have a chance to use the carbs for energy. Otherwise, it shouldn’t matter.
Q: I WAS JUST TRYIING TO FIGURE OUT WHAT “FF” and “WW” STAND FOR?
A: FF means fat free and WW means whole wheat.
Q: WHAT "FOOD GROUP" IS PEANUT BUTTER? CAN IT BE EATEN AT ALL ON THE SS PLAN, OR IS IT JUST PLAIN FUNKY?
A: Peanut butter is funky on level one. However, you can enjoy natural peanut butter in moderation on level two.
Q: I WAS WONDERING IF FLAVORED FAT FREE YOGURT IS LEGAL OR NOT?
A: Fat-free flavored yogurt is funky. However, you can buy plain fat free yogurt and sweeten and flavor it yourself for a legal level one carb.
Q: THERE'S THIS BREAD THAT IS REALY DELICIOUS, BUT I'M NOT SURE IF IT'S OK OR NOT. IT'S CALLED HEALTHY MULTI-GRAIN BREAD, AND I'LL LIST THE INGREDIENTS SO YOU CAN SEE IF IT'S ALLOWABLE: unbleached flour (wheat flour, malted barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, buttermilk (cultured pasteurized skim milk, milk, sodium citrate, salt), brown sugar, brown rice, honey, cornmeal, wheat bran, rolled oats, vital wheat gluten, yeast, oat fiber, calcium sulfate, salt, vinegar, black and white sesame seeds, poppy seeds, and soy flour. I NOTICED THE HONEY AND BROWN SUGAR AS I WAS TYPING, I'M NOT SURE IF THAT'S A PROBLEM OR NOT. ANYWAYS, IF YOU COULD JUST TELL ME WHETHER OR NOT YOU THINK THIS BREAD IS OK, I WOULD APPRECIATE IT!
A: Beyond the fact that the bread has brown sugar and honey, it is made with unbleached flour which is regular flour. Only whole grain flours are allowed on Somersizing. It is also made with buttermilk (funky), sesame seeds (funky), poppy seeds (funky), cornmeal (funky) and soy flour (funky). Good luck finding a new bread.
Q: I FOUND THIS CHOCOLATE BAR THAT'S SUGAR AND CARB FREE...IT'S MADE WITH malitol, almonds, cocoa butter, full cream powder, cocoa mass, soy lecithin, and natural vanilla. I'M PRETTY SURE IT'S LEGAL, BUT I WAS WONDERING IF YOU COULD DOUBLE CHECK FOR ME!!
A: Almonds are not allowed on level one. Cocoa has caffeine, carbs, and fat and is therefore funky on level one. Malitol, while allowed, is not recommended in large quantities as it upsets the digestive system.
Q: WHEN MAKING EGG OMELETS OR SCRAMBLED EGGS, IT IS OK TO USE THE WHOLE EGG, RIGHT?
A: In Somersizing it is okay to use the entire egg.
Q: IS THERE A LIMIT TO THE BROWN RICE I CAN EAT? IS THERE A CERTAIN TYPE OF FOOD I SHOULDN'T EAT IT WITH?
A: There is no limit to the amount of brown rice that you can have. However, it is a carb and must be combined as such.
Q: WHAT IS THE DIFFERENCE BETWEEN SPLENDA, SOMERSWEET, NUTRASWEET AND OTHER ART. SUGARS? WHICH ONES ARE LEGAL?
A: There are several differences between artificial sugars. All are legal. However, Suzanne strongly recommends against using aspartame for health reasons but it is a personal decision. Some people have found that aspartame spikes their blood sugar level as well. Other artificial sweetener options include Stevia, SlimNot (similar to Somersweet) and 100% pure crystalline fructose.
Q: I BOUGHT SOME GLUCOSAMINE/CHONDROITEN SUPPLEMENTS (FOR JOINTS) AT GNC AND THEY CONTAIN RED BEET ROOT JUICE POWDER. THAT SURE SOUNDS LIKE A FORM OF FUNKY FOOD FROM MY SS RESEARCH. DO YOU KNOW IF THIS WILL SABOTAGE MY EFFORTS AS I THE DOSE IS ONE TO TWO TABLETS A DAY?
A: I doubt that they would effect you at all since beets are vegetables. However, if you notice a stall, stop taking them and see what happens.
Q: I HAVE A QUESTION ABOUT SMOOTHIES. THEY USE ORANGE JUICE AND THAT HAS 25% SUGAR IN IT. I’M CONFUSED.
A: Natural sugars are allowed. Sugars that are added to products are to be avoided. However, even though fruit juice and dried fruits are allowed, they do have a high sugar concentration. Therefore, they should be consumed sparingly.
Q: AM I SUPPOSED TO USE THE CREAM LIKE MILK IN MY CEREAL TOO?
A: Use fat-free milk in your cereal.
Q: HELP!!!! I SAW SOMEONE MENTION THAT SUGAR-FREE JAM WOULD BE ALLOWABLE WITH A CARBO MEAL, SUCH AS ON WHOLE-WHEAT TOAST. I AM CONFUSED. WOULDN’T THE JELLY BE CONSIDERED A FRUIT?
A: It is still a fruit. When you are on level II or losing comfortably you can add ALL FRUIT to your toast or WW crackers.
Q: A LOT OF LOW CARB PRODUCTS CONTAIN SOY FLOUR AND SOY PROTEIN. DO YOU KNOW IF IT IS ALLOWED ?
A: Soy products are technically funky unless it says Soy Protein Isolate. However, if the carb amount is low AND there is no fat (which is what makes them funky), then go for it occasionally. (By the way, most low carb products are funky on this WOE because we aren't concerned with carb count but carbs in combination with fat and other things like nuts and chocolate.)
I often receive emails asking questions about the Somersizing program. I decided to compile them on this question and answer page. If you have a Somersizng question, do not hesitate to email me at somersizing@yahoo.com.
Q: IS CREAM BRULEE ON LEVEL 1 AND IS IT A PROTIEN OR CARB?
A: Somersized Crème Brulee that is homemade is a level one pro/fat treat as it is made of eggs, cream, and artificial sweetener.
Q: CAN SOMEONE ON LEVEL ONE HAVE SUGAR FREE JELLO ?
A: Sugar free Jell-o™ gelatin is allowed on level one after either a pro/fat or carb meal. Sugar-free Jell-o™ pudding is funky because it is made with corn starch.
Q: DOES SUSANNE SOMERS HAVE A SPECIFIC WEBSITE FOR THIS PLAN?
A: www.suzannesomers.com
Q: CAN I DRINK ALCOHOL AT LEAST 2 TIMES A WEEK IN MODERATION?
A: Alcohol is very high in both carbs and fats, therefore it should be avoided on level one. However, Suzanne says if you must drink, red wine is the best choice.
Q: SHOULD I NOT EAT AFTER 6 OR 8 PM? DOES IT REALLY MAKE A DIFFERENCE?
A: Some people find that if they eat carbs late at night, it causes them to stall because you don’t have a chance to use the carbs for energy. Otherwise, it shouldn’t matter.
Q: I WAS JUST TRYIING TO FIGURE OUT WHAT “FF” and “WW” STAND FOR?
A: FF means fat free and WW means whole wheat.
Q: WHAT "FOOD GROUP" IS PEANUT BUTTER? CAN IT BE EATEN AT ALL ON THE SS PLAN, OR IS IT JUST PLAIN FUNKY?
A: Peanut butter is funky on level one. However, you can enjoy natural peanut butter in moderation on level two.
Q: I WAS WONDERING IF FLAVORED FAT FREE YOGURT IS LEGAL OR NOT?
A: Fat-free flavored yogurt is funky. However, you can buy plain fat free yogurt and sweeten and flavor it yourself for a legal level one carb.
Q: THERE'S THIS BREAD THAT IS REALY DELICIOUS, BUT I'M NOT SURE IF IT'S OK OR NOT. IT'S CALLED HEALTHY MULTI-GRAIN BREAD, AND I'LL LIST THE INGREDIENTS SO YOU CAN SEE IF IT'S ALLOWABLE: unbleached flour (wheat flour, malted barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, buttermilk (cultured pasteurized skim milk, milk, sodium citrate, salt), brown sugar, brown rice, honey, cornmeal, wheat bran, rolled oats, vital wheat gluten, yeast, oat fiber, calcium sulfate, salt, vinegar, black and white sesame seeds, poppy seeds, and soy flour. I NOTICED THE HONEY AND BROWN SUGAR AS I WAS TYPING, I'M NOT SURE IF THAT'S A PROBLEM OR NOT. ANYWAYS, IF YOU COULD JUST TELL ME WHETHER OR NOT YOU THINK THIS BREAD IS OK, I WOULD APPRECIATE IT!
A: Beyond the fact that the bread has brown sugar and honey, it is made with unbleached flour which is regular flour. Only whole grain flours are allowed on Somersizing. It is also made with buttermilk (funky), sesame seeds (funky), poppy seeds (funky), cornmeal (funky) and soy flour (funky). Good luck finding a new bread.
Q: I FOUND THIS CHOCOLATE BAR THAT'S SUGAR AND CARB FREE...IT'S MADE WITH malitol, almonds, cocoa butter, full cream powder, cocoa mass, soy lecithin, and natural vanilla. I'M PRETTY SURE IT'S LEGAL, BUT I WAS WONDERING IF YOU COULD DOUBLE CHECK FOR ME!!
A: Almonds are not allowed on level one. Cocoa has caffeine, carbs, and fat and is therefore funky on level one. Malitol, while allowed, is not recommended in large quantities as it upsets the digestive system.
Q: WHEN MAKING EGG OMELETS OR SCRAMBLED EGGS, IT IS OK TO USE THE WHOLE EGG, RIGHT?
A: In Somersizing it is okay to use the entire egg.
Q: IS THERE A LIMIT TO THE BROWN RICE I CAN EAT? IS THERE A CERTAIN TYPE OF FOOD I SHOULDN'T EAT IT WITH?
A: There is no limit to the amount of brown rice that you can have. However, it is a carb and must be combined as such.
Q: WHAT IS THE DIFFERENCE BETWEEN SPLENDA, SOMERSWEET, NUTRASWEET AND OTHER ART. SUGARS? WHICH ONES ARE LEGAL?
A: There are several differences between artificial sugars. All are legal. However, Suzanne strongly recommends against using aspartame for health reasons but it is a personal decision. Some people have found that aspartame spikes their blood sugar level as well. Other artificial sweetener options include Stevia, SlimNot (similar to Somersweet) and 100% pure crystalline fructose.
Q: I BOUGHT SOME GLUCOSAMINE/CHONDROITEN SUPPLEMENTS (FOR JOINTS) AT GNC AND THEY CONTAIN RED BEET ROOT JUICE POWDER. THAT SURE SOUNDS LIKE A FORM OF FUNKY FOOD FROM MY SS RESEARCH. DO YOU KNOW IF THIS WILL SABOTAGE MY EFFORTS AS I THE DOSE IS ONE TO TWO TABLETS A DAY?
A: I doubt that they would effect you at all since beets are vegetables. However, if you notice a stall, stop taking them and see what happens.
Q: I HAVE A QUESTION ABOUT SMOOTHIES. THEY USE ORANGE JUICE AND THAT HAS 25% SUGAR IN IT. I’M CONFUSED.
A: Natural sugars are allowed. Sugars that are added to products are to be avoided. However, even though fruit juice and dried fruits are allowed, they do have a high sugar concentration. Therefore, they should be consumed sparingly.
Q: AM I SUPPOSED TO USE THE CREAM LIKE MILK IN MY CEREAL TOO?
A: Use fat-free milk in your cereal.
Q: HELP!!!! I SAW SOMEONE MENTION THAT SUGAR-FREE JAM WOULD BE ALLOWABLE WITH A CARBO MEAL, SUCH AS ON WHOLE-WHEAT TOAST. I AM CONFUSED. WOULDN’T THE JELLY BE CONSIDERED A FRUIT?
A: It is still a fruit. When you are on level II or losing comfortably you can add ALL FRUIT to your toast or WW crackers.
Q: A LOT OF LOW CARB PRODUCTS CONTAIN SOY FLOUR AND SOY PROTEIN. DO YOU KNOW IF IT IS ALLOWED ?
A: Soy products are technically funky unless it says Soy Protein Isolate. However, if the carb amount is low AND there is no fat (which is what makes them funky), then go for it occasionally. (By the way, most low carb products are funky on this WOE because we aren't concerned with carb count but carbs in combination with fat and other things like nuts and chocolate.)
Wednesday, January 28, 2009
Rhubarb Quickie Custard
This one is really super easy and fast to throw together when you need something.
Rhubarb Quickie Custard
2 cups of thinly sliced rhubarb
1 cup sugar substitute (I use Whey Low)
3 large eggs
1/2 cup water
1/2 cup cream
Preheat oven to 400 degrees F and spray a pie pan with Pam.
Place rhubarb in the prepared pie pan. Pour the sugar substitute over the rhubarb.
Beat the eggs with the water and cream (you can do this with your mixer or in the blender), then pour over the rhubarb.
Bake for 40 to 45 minutes until center is set. Cool and refrigerate.
Slice into wedges like pieces of pie and serve.
Enjoy!
_________________
Foxye
Jupiter Florida USA
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Rhubarb Quickie Custard
2 cups of thinly sliced rhubarb
1 cup sugar substitute (I use Whey Low)
3 large eggs
1/2 cup water
1/2 cup cream
Preheat oven to 400 degrees F and spray a pie pan with Pam.
Place rhubarb in the prepared pie pan. Pour the sugar substitute over the rhubarb.
Beat the eggs with the water and cream (you can do this with your mixer or in the blender), then pour over the rhubarb.
Bake for 40 to 45 minutes until center is set. Cool and refrigerate.
Slice into wedges like pieces of pie and serve.
Enjoy!
_________________
Foxye
Jupiter Florida USA
Started Somersizing 01/03
A smile is a curve that sets everything straight.
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