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.)

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.

Irish Soda Bread

I like a nice big slice of this with zucchini butter or rhubarb sauce on it for breakfast.

Irish Soda Bread (Almost Level 1 carbo)

1 cup fat free milk
1 tablespoon + 1 teaspoon lemon juice
2 2/3 cups white whole wheat flour
2 teaspoons baking powder
2/3 teaspoon baking soda
1/3 teaspoon salt
1/2 cup sugar substitute (I use Whey Low)
3/4 cup Promise fat free margarine.
2/3 cup dried unsweetened cranberries
2 teaspoons sugar substitute

Measure out the milk and mix in the lemon juice. Let it sit while you prepare the pan.

Preheat Oven to 350. Prepare a 9” loaf pan by flouring with a combination of flour & sugar substitute.

Mix the flour, baking powder, baking soda, salt and sugar in a large bowl. Cut in the margarine using a pastry cutter or your fingers. You want the margarine evenly distributed and fully incorporated into the dry ingredients.

Add the dried cranberries and mix in.

Add the milk mixture, it should be soured and curdled. Mix in gently and thoroughly.

Spoon the batter into the prepared loaf pan. Sprinkle the remaining 2 teaspoons sugar substitute over the top.

Bake in preheated 350 oven for 45 minutes. When done, the loaf will be lightly golden in color with some darker coloring. Remove from oven and allow to cool, then remove from pan. Slice to serve.

Enjoy!

Foxye
Jupiter Florida USA
Somersizing since 01/03

Seven Steps to Somersize

Seven Steps to Somersize

In her book Get Skinny on Fabulous Food, Suzanne Somers teaches you to eat real food in a way that reprograms your metabolism to burn fat and give you constant source of energy. Get started with level one for weight loss by eliminating some of the foods that wreak havoc on your system -- sugar, white flour and potatoes. Then eat normal everyday foods in combinations that aid digestion and weight control.

Here are the four Somersized Food Groups:

Pro/Fats: Includes proteins like meat, poultry, fish and eggs, and fats in their natural state like oil, butter, cream and cheese.

Veggies: Includes a host of low-starch, fresh vegetables, from artichokes to peppers to zucchini and more.

Carbos: Includes whole-grain pastas, cereals, bread, beans and nonfat dairy products.

Fruit: Includes a huge variety of fresh fruit, from apples to peaches to tangerines and more.



FOODS TO ELIMINATE

Funky Foods:

Includes sugars, highly starchy foods, caffeine and alcohol.

Sugars:
White sugar
Brown sugar
Raw Sugar
Corn Syrup
Sucrose
Fructose
Molasses
Honey
Maple syrup
Beets
Carrots

Caffeine and Alcohol:
Coffee
Caffeinated teas
Caffeinated sodas
Cocoa
Beer
Hard alcohol
Wine

Starches:
White flour
White rice
Corn
Potatoes
Sweet potatoes
Parsnips
Yams
Butternut Squash
Bananas

Here are the basic guidelines to Level one (the weight loss portion of the program)

1. Eliminate all FUNKY FOODS
2. Eat FRUIT alone, on an empty stomach
3. Eat PRO/FATS with VEGGIES
4. Eat CARBOS with VEGGIES
5. Keep PRO/FAS separate from CARBOS
6. Wait three hours between meals if switching from a PRO/FATS meal to a CARBOS meal, or vice versa
7. DO not skip meals. Eat at least three meals a day, and eat until you feel satisfied and comfortably full

How to Eat the Right Foods on a Somersize Diet

How to Eat the Right Foods on a Somersize Diet

By ChantelAlise, eHow Editor

Most people who turn away from or fall off of the Somersize eating plan do so, not because they feel deprived or are starving, but because they don't understand the plan. Unlike most other eating programs, which restrict a lot of different foods from the diet, the Somersize program does not. It also doesn't mean that the amount of food consumed has to fit inside a thimble. In fact, the program insists that people eat three meals a day as well as enjoy healthy snacks. It also suggests that people eat until they feel full so that they will not be tempted to snack too much or on the wrong things between meals. The problem, if one occurs, usually stems from the fact that people make the food combinations for complicated than they really are. Following the steps below will help to make certain that the right foods are consumed.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• A copy of any Somersize program outline

Step1
Decide whether you plan to eat at home or go out for dinner for your Somersize meal. Either way, it is easy to find the right foods to choose by following the steps below.

Step2
Remember your food choices for which ever Somersize level you are on. On level one, you must avoid foods high in sugar or starch ( like white flour, potatoes and corn), as well as drinks containing caffeine or alcohol. On level two, however, you can eat "some" of those foods in small quantities occasionally.

Step3
Decide if you want to eat a protein and fat meal or a carbohydrate meal, keeping in mind that you can eat vegetables with either type of meal. Protein and fat meals include meat, poultry, fish, eggs, oil, butter and cheese. Carbohydrate meals include whole-grain foods like pastas, cereals and breads as well as nonfat dairy products. Don't interchange foods from both types of meals or you will cause an imbalance in your metabolism. If you want both meat and pasta on any given day, that is fine. Simply choose to eat one choice for lunch and the other for dinner. However, make certain that you have left at least two and one-half to three hours in between the meals. If you are eating out for the meal, request that fats like butter not be used on your foods. Also ask for substitutions if the menu item mixes proteins and fats with carbohydrates. These days most restaurants are more than willing to comply since they know that many of their customers are becoming more health conscious. If that isn't possible for some reason, just try to avoid excess fats that might cause an imbalance. With your next meal, go back to the usual routine. Do not sweat minor imbalances. They will occur from time to time. Just don't let them throw you off each and every meal.

Step4
Choose to eat fruits alone, on an empty stomach whenever possible. This will prevent this food group from causing bloating and gas. However, keep in mind that if a small amount of all fruit jelly, jam, or sauce is involved in a recipe that you really want to try, that's OK. This will only cause a slight imbalance. Don't worry about it. Just don't indulge in this practice at every meal.

Step5
Use the Somersize recipes that are available in any Somersize eating plan outline for the level that you are in. That way, you don't have to worry about the food mixture because it is all done for you. Just the practice of preparing these recipes will also get you into the swing of the program so that you can create your own recipes.

Step6
Stay in level one until you have lost all of the weight that want. Then move on to level two. It is perfectly all right to remain in level one for as long as you want if you are comfortable with the foods within that group. The program will in no way hurt you. However, if you want more variety in foods, level two will provide that for you while still helping you to maintain the weight you have achieved. If you get too far off your goal weight, switch back into level one until you drop the extra pounds and then switch back to level two again on a more cautious routine. It won't take long for you to determine which of those foods (sugar, starch, caffeine or alcohol) cause you the most problems so that you can avoid them in excess.

Step7
Never totally deprive yourself of the foods that you love. If you really, really want a brownie or a glass of wine, then have it. Depriving yourself of everything that you love all of the time, is exactly what makes dieting a problem rather than a solution. If you break your eating program for something that you love, then just revert back to level one for a few days to work the imbalance through your system and get right back on track.

Step8
Plan your meals out in advance if possible. This will make it possible for you to make certain you have sufficient variety in your diet. It will also make it easier when you go grocery shopping.

Broccoli Salad

A friend of ours becomes my responsibilty to feed every time his wife goes out of town. His favorite night is Saturday night, as Saturday night is steak night at my house.

I keep the menu simple. Last night it was steaks on the grill, sauteed mushrooms and broccoli salad. It's always easy to throw an extra steak or 2 on the grill if we have unexpected guests.

My broccoli salad is a favorite. I just "do it" - never measuring or anything. So yesterday I made a conscious effort to measure so I could share. We will go through a step by step and I will include the full recipe at the end.



We'll need broccoli florets, an onion, dried unsweetened cranberries, mayonnaise, red wine vinegar, sugar substitute, salt and pepper.



So, let's get started with the dressing, right in the serving bowl to make it easy.



Whisk together 1 cup mayonnaise, 2 tablespoons + 2 teaspoons red wine vinegar, 1/2 cup sugar substitute until combined. Season with salt and pepper to taste.



I used a little bit over 1 pound of broccoli florets. Chop off the stems so you just have the tops and cut into bite size pieces. I guess we will say 1 pound, or about 5 cups (liquid measuring cups, not packed).



Roughly chop the onion. I always use vidalia because I like the taste.



I ended up with 1 cup chopped onion.



Add the broccoli and chopped onion to the prepared dressing in the bowl, then add cranberries. I used 1 cup dried cranberries.



Stir the dressing up from the bottom to evenly coat the broccoli, onions and cranberries.



Then cover and put in the refrigerator for at least an hour to chill before serving.

The guys thought it was perfect, but I thought it had bit too many cranberries.

So, here is my recipe - finally written down.

Broccoli Salad - Almost Level 1

1 cup mayonnaise
2 tablespoons + 2 teaspoons red wine vinegar
1/2 cup sugar substitute
salt & pepper to taste
1 pound broccoli florets
1 medium onion - 1 cup chopped
1/2 to 1 cup dried unsweetened cranberries

Whisk together the mayonnaise, vinegar and sugar substitute. Add salt and pepper to taste.

Cut the broccoli florets into bite size pieces. Chop the onion. Add to the bowl and stir to coat.

Refrigerate at least an hour and serve.

**This is great as a take along on camping or fishing trips. I put the broccoli florets in a big zip loc bag, the chopped onions in another zip loc bag and the cranberries in another zip loc bag - this keeps them crisp and they retain their flavors. Prepare the dressing and put in a container with a lid. Put it all in the cooler, all prepped. That way all you have to do is combine everything in a big bowl or bag before you start making your meal at the campsite or on the boat. Put it back in the cooler to chill and it is all ready to serve and eat when you finish making the rest of the meal.

Enjoy!

Foxye
Jupiter Florida USA
Somersizing since 01/03

Jossie's Habichuelas Coloradas (Red Beans)

I was at Whole Paycheck Market (Whole Foods) last night and picked up some of their
own brand whole wheat pitas. Then I made up a batch of Jossie's
Habichuelas Coloradas which is just, well, sublime. I can't wait to
stuff this into a pita for lunch! Every time I open the fridge I
smell it and here it is only 9:30 and I am just dying to eat it.

Jossie's Habichuelas Coloradas (Red Beans)(Level 1 carb)

2-4 tbs of sofrito ** (see recipe for sofrito below)
1lb. dry red beans or
1 can Goya brand of red beans
1 small can of tomato sauce
Water (use the beans' can to measure 1 can of water)
+ 1/4 C water
1 tbs oregano
1-2 bay leaves

(If using dry beans boil the beans in water with 1t of salt until tender.)
On a saucepan put about 1/4 C water add the sofrito, tomato sauce, oregano
and bay leaves. Let it boil and then simmer for 2 minutes. Add the
beans and
water. Let it boil again and then simmer until the sauce is a bit thick.

** (Sofrito)
1 med onion
1 bell pepper
1 head of garlic
1 med bunch of fresh cilantro

In a blender, blend all ingredients until completely chopped and
blended. To
store put in a glass jar and keep in the refrigerator. It should last
a long
time if you don't use it right away.

Serve over brown rice. Remember not to use any oil.

From Jossie

I like to serve this over brown rice, wrap it in a wholewheat wrap, put in in a whole what pita or just eat it! Thank you Jossie!

Foxye
Jupiter Florida USA
Somersizing since 01/03

Gingerbread Holes

Gingerbread Holes (Level 1 Carb)

Sniff Sniff I smell something really tasty in the oven. These are better than any donut holes you ever ate! Don't just pop them in your mouth and eat them though - savor the soft cakey insides.

Gingerbread Holes

1 scant cup white whole wheat pastry flour
1/3 cup firmly packed brown sugar substitute (I use Whey Low Gold)
1/2 cup fat free Promise margarine
2 generous tablespoons of "Maple" Syrup
2 teaspoons baking soda
1 teaspoon ground ginger

Prepare cookie sheets by covering with a sheet of parchment paper. Preheat oven to 350.

In a medium sized bowl mix together the flour, baking soda, ground ginger and brown sugar substitute.

Take the margarine and mix into the flour mixture, "rubbing" the margarine into the flour until you get a rough bread crumb texture.

Warm the syrup in a small pan for about 1 minute (do not boil it), then pour it into the crumbled flour mixture. Stir together well. You want a very thick cake batter.

Make small balls out of the batter, about 2 inches in size. Place the balls onto the prepared cookie sheets leaving about 1" space between each.

Cook in preheated oven for about 17 minutes until they are golden brown and puffed. Let them cool on the cookie sheets for a few minutes, then remove to wire cooling racks.

When cooled, liberally sprinkle with powdered sugar substitute. Sometimes I make a sugar and water glaze and swirl it onto them.

Eat em up!

Foxye
Jupiter Florida USA
Somersizing since 01/03

Rice Pudding

Rice Pudding (Level 1 carbo)

3 cups fat free milk
1/4 cup brown rice
1/8 teaspoon salt
1/3 cup sugar substitute (I use Whey Low)
1 teaspoon vanilla extract
1 teaspoon cinnamon

Combine the milk, rice and salt in a medium saucepan over high heat. Bring to a boil, reduce heat and simmer about 25 minutes, stirring frequently, until the rice is tender.

When rice is cooked and tender, remove from heat and add sugar substitute, vanilla and cinnamon. Stir to combine, return to stove and cook 7 to 10 minutes until the rice pudding has thickened.

Remove from heat and cool. *** Transfer to a serving bowl, cover and refrigerate for at least 2 hours.

Serve chilled and enjoy!

***Sometimes I add 1/4 cup dried unsweetened cranberries and stir into it just before I take if off the burner. This would make it almost level 1.

Foxye
Jupiter Florida USA
Somersizing since 01/03

Very Berry Crumble

This works great with fresh or frozen berries. I use any combo of berries for this, blueberries, blackberries, raspberries, even cranberries (cranberries & raspberries!) - or just the frozen mixed berries.



Very Berry Crumble (Almost level 1 carbo)



3 cups berries - any combination
1 tablespoon white whole wheat flour
3 tablespoons sugar substitute (I use Whey Low)
1 1/2 cups white whole wheat flour
1 1/2 cups rolled oats
1 cup brown sugar substitute, packed (Whey Low)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup Promise fat free margarine



In a large bowl carefully toss the berries, 1 tablespoon flour and sugar substitute.



In a second large bowl combine the flour, oats, brown sugar substitute, cinnamon and nutmeg. Cut in margarine with fork or pastry cutter until crumbly.



Press half of the pastry mix into the bottom of an 8 x 8 square pan.



Empty the berry mix onto the crust and distribute evenly.



"Sprinkle" the remaining pastry mix over the top of the berries to make a crumb topping.



Bake in oven preheated to 350 for 35 minutes until the fruit is bubbling and the crumbs are golden brown.



Serve warm and enjoy!

Very Berry Crumble (Almost level 1 carbo)

3 cups berries - any combination
1 tablespoon white whole wheat flour
3 tablespoons sugar substitute (I use Whey Low)
1 1/2 cups white whole wheat flour
1 1/2 cups rolled oats
1 cup brown sugar substitute, packed (Whey Low)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup Promise fat free margarine

In a large bowl carefully toss the berries, 1 tablespoon flour and sugar substitute.

In a second large bowl combine the flour, oats, brown sugar substitute, cinnamon and nutmeg. Cut in margarine with fork or pastry cutter until crumbly.

Press half of the pastry mix into the bottom of an 8 x 8 square pan. Empty the berry mix onto the crust and distribute evenly.

"Sprinkle" the remaining pastry mix over the top of the berries to make a crumb topping.

Bake in oven preheated to 350 for 35 minutes until the fruit is bubbling and the crumbs are golden brown.

Serve warm and enjoy!

Foxye
Somersizing since 01/03

Join us in the Yahoo Somersizing Group! http://groups.yahoo.com/group/Somersizing

A smile is a curve that sets everything straight.

Zucchini Crumble

Are you an apple fan? Then you will love this - you cannot tell it is zucchini.

Zucchini Crumble (Level 1 carbo) (made in a crockpot)

zucchini peeled & seeded to make 8 cups when sliced in wedges like apple slices (Use large firm zucchini)
water to cover
2/3 cup oatmeal
1/3 cup white whole wheat flour
3/4 cup sugar substitute** (I use Whey Low)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/3 cup Promise fat free margarine

Put the zucchini in a large saucepan, add water. Bring to a boil, turn heat down and simmer about 15 minutes or until tender. Drain well and let cool.***

Mix together the oatmeal, flour, sugar substitute, cinnamon, nutmeg, ginger and margarine.

Layer half the apples in the crockpot. Top with half the oatmeal/flour mixture. Layer the rest of the apples, then the remaining oatmeal/flour mixture.

Cover and cook on high for about 2 1/2 hours.

Serve warm.

**You many want to use 1 cup sugar if you prefer it sweeter
**Sometimes I use half regulr sugar substitute mixed with hald brown sugar substitute

***You can steam the zucchini rather than boiling - just steam until almost tender

Enjoy!

Foxye
Jupiter FL USA
Somersizing since 01/03

Zucchini Butter

You won't believe how amazingly good this is, tastes just like homemade apple butter. AND this is a veggie so it can be used as a spread on crusty carbos like breads, muffins. Or it can be used with pro/fats and/or veggies.

Zucchini Butter (Level 1)

peeled and seeded zucchini to make 4 cups coarsely chopped
4 tablespoons vinegar
1 teaspoon lemon juice
2 cups sugar substitute (I use Whey Low)
1 teaspoon powdered cinnamon
2 drops of red food coloring

Add chopped zucchini and vinegar to blender. Blend until smooth.

Pour the zucchini mixture into a large saucepan. Add the rest of the
ingredients and mix. Turn heat on low to medium-low and allow to
simmer for 3 to 3 3/12 hours, stirring occasionally, until the mixture
is thick. Remove from heat, allow to cool and then refrigerate.

Enjoy!

Foxye
Jupiter FL USA
Somersizing since 01/03

Baked Zucchini Fries

Snack alert! Snack alert!

Baked Zucchini Fries (Level 1 carbo)

1/2 cup whole wheat panko bread crumbs**
1/4 teaspoon salt
1 medium zucchini
1/2 cup plain fat free yogurt

Preheat oven to 425. Line a baking sheet with parchment paper.

Slice the zucchini into 3" by 1/2" sticks.

Put the yogurt into a wide mouth bowl. Mix Panko crumbs with salt and spread on a plate. Dip
the sticks, one at a time, into the yogurt to coat, then press into the panko crumbs.

Place on parchment covered baking sheet in a single layer. Bake for 15 minutes until golden brown and tender. Eat straight up or serve with oil free fat free spaghetti sauce to dip in.

**You can add some chili powder and/or pepper along with the salt to the Panko crumbs for some heat.

Enjoy!

Foxye
Somersizing since 01/03

Join us in the Yahoo Somersizing Group!

A smile is a curve that sets everything straight

Peasant Bread

This is a very basic simple bread. The smell and taste are kind of nutty - and what a texture!

Peasant Bread (Level 1 carbo)

1 1/2 cups white whole wheat flour
1 1/2 cups whole wheat flour
1 1/2 teaspoon baking soda
1/2 cup old fashioned or quick oats
1/2 cup wheat germ
3/4 teaspoon salt
1 3/4 cups fat free milk**
1 1/2 tablespoons white vinegar
2 tablespoons amber agave nectar

Preheat oven to 425.

Measure out and sift the flours and baking soda into a medium to large mixing bowl. Don't skip sifting or you will have lumps in the bread. Add the oats, wheat germ and salt and stir together. Make a well in the dry ingredients.

Add the vinegar to the milk and let stand for 5 to 10 minutes. Then add the agave nectar to the milk and stir with a fork until the agave nectar is dissolved in the milk.

Add the wet ingredients to the dry ingredients by pouring wet ingredients into the well. Combine by stirring in with a wooden spoon.

Flour your work surface. Turn the dough onto the work surface and shape into a rounded oval. Remove to a baking sheet covered with parchment paper.

Bake for 15 minutes. Turn temperature down to 400 and bake for an additional 15 minutes. Bread will be done when it sounds hollow when you tap it.

Remove from oven, turn out onto wire rack and cool for 20 minutes.

This bread is great for munching on big hunks with nothing on it, or slathered with fat free cream cheese or ricotta, or jam. Dunk it into no-oil marinara sauce.....Easiest bread you will ever make.and no bread machine required.

** You can substitute fat free plain yogurt for the soured milk mixture. Just eliminate the vinegar - mix the agave nectar into the yogurt and follow directions as above.

Enjoy!
--
Foxye
Jupiter Florida USA
Somersizing since 01/03

Pudding Spice Cake

Is it pudding or is it cake? Yummy!

Pudding Spice Cake - Level 1 carbo

2 cups water
1 1/4 cups brown sugar sub (I use W hey L ow Gold)
1 1/4 cups white whole wheat flour
1 cup sugar substitute
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
Pinch of salt
2 teaspoons Promise fat free margarine
1/2 cup fat free milk

Mix together the water and brown sugar substitute in a saucepan. Bring to a boil, reduce heat to low and cover.

In a medium sized bowl mix together the sugar substitute, flour, baking soda, cinnamon, allspice and salt.

Warm the milk in the microwave, taking care NOT to boil. **

Make a well in the center of the dry ingredients. Pour in the warmed milk and margarine, Stir just until all of the dry ingredients are absorbed. Put the batter into a 8" or 9" baking dish with high sides *** and allow to sit while you do the next step.

Remove the brown sugar mixture from the stove and remove the lid. Let cool slightly for 3 to 5 minutes.

Spoon the brown sugar mixture over the batter, then bake in a 350 oven for 40 to 45 minutes.

Remove from oven. Serve warm.

**It is important to warm the wet ingredients as you are working with whole wheat flour.

***Make sure you use a baking dish with very high sides - like the taller corning ware or a souffle dish as it does puff up while cooking and will run over and make quite a mess if you don't. (This is from personal experience)

Foxye
Jupiter Fl USA
Somersizing since 01/03


A smile is a curve that sets everything straight.