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Old 03-09-2009, 08:22 AM   #1081
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O please don't stop now. I've enjoyed this thread soooooooooooooo much!!!! Seeing all these pictures with the recipes is awesome!!!
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Old 03-11-2009, 12:46 PM   #1082
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yummy food porn!

I need to get to cooking, thanks for all the motivation! i'll have pics up soon, i hope!
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Old 03-13-2009, 03:55 PM   #1083
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Thanks Holly!! I sure look forward to them.
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Old 03-13-2009, 07:14 PM   #1084
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http://i265.photobucket.com/albums/i...3030911101.jpg

http://i265.photobucket.com/albums/i...haz/atkins.jpg

Thanks for the help with Fennel :blush:my pizza came out great so good I dont have pictures of it but will next time that's for sure. Here is my lunch at work I take grilled chicken breast and grind it up add ceaser dressing and salad very tasty yum
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Old 03-13-2009, 07:54 PM   #1085
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Just gotta have these recipes - PRETTY PLEASE??

Quote:
Originally Posted by MyJourney View Post
Here is some more induction friendly food porn





I so badly want a steak that looks like this along with the shrooms. And whatever else that is underneath looks mighty tasty too - I think it was made with eggplant? Please share your recipes, please? I am crazy about this thread!

Sue.
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Old 03-13-2009, 08:18 PM   #1086
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I'm going to have to try that thing with the radishes. I usually don't eat them because they are too strong in flavour for my tastes. But if boiling them mellows them out it is worth a try.
I've only been doing Atkins for 1 week, and I have found so many cool ideas in here, it's been so helpful! I was running out of ideas on what to make.
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Old 03-14-2009, 12:57 PM   #1087
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Those Ribeyes Look YUMMY!
I grilled a NY last night and had shrooms too.
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Old 03-14-2009, 06:52 PM   #1088
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I fennel!
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Old 03-15-2009, 03:29 PM   #1089
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I'm absolutely blown away!!!

Your recipes and photos are out of this world!

So inspiring!! I'm going to enjoy this!
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Old 03-15-2009, 05:13 PM   #1090
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i love this board and i think i could be come addictied to checking it everyday..several times a day!
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Old 03-16-2009, 11:07 AM   #1091
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I made Cleos Donuts and they were tasty but I couldnt get them out of the pan. Next time I will spray the pan. I will say this after I dug them out they were yummy. Did I mention how much I love this thread.
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Old 03-16-2009, 11:18 AM   #1092
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I LOVE FENNEL (now that I know what it is :blushI made Cleos cheese crust cauliflower pizza and I flipped the crust over and broiled before I put the cheese on to make it a little more crunchy and YUMMY..... Cleo ... I LOVE YOU and MY FAMILY LOVES YOU!
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Old 03-16-2009, 11:20 AM   #1093
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sorry the pictures are so big still trying to figure this photobucket thing out.
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Old 03-16-2009, 11:26 AM   #1094
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Who is this "Cleo" and how can I find her recipes?
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Old 03-16-2009, 11:33 AM   #1095
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She is the Atkins Angel go to her blog (link on her Signature) she has it all broken down to what is ok for induction She is a few post up.
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Old 03-16-2009, 11:53 AM   #1096
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I just did a search and there are A LOT of Cleo's. Which one is she?
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Old 03-16-2009, 11:58 AM   #1097
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Quote:
Originally Posted by cleochatra View Post
I fennel!
This one
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Old 03-16-2009, 12:39 PM   #1098
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This is my first ever Quiche. I had to put it in a casserole dish, and cook it longer, but it did turn out pretty good. [IMG]<a href="http://s655.photobucket.com/albums/uu273/b_daisies/?action=view&current=SDC10714.jpg" target="_blank"><img src="http://i655.photobucket.com/albums/uu273/b_daisies/SDC10714.jpg" border="0" alt="Mushroom Feta Quiche"></a>[/IMG]
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Old 03-16-2009, 12:40 PM   #1099
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Aagh! How do i get my picture to show up?
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Old 03-16-2009, 12:47 PM   #1100
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Ok, i think i got it...
Attached Images
File Type: jpg RES02714.JPG (84.6 KB, 58 views)
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Old 03-16-2009, 12:50 PM   #1101
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Quote:
Originally Posted by JudiM View Post
I just did a search and there are A LOT of Cleo's. Which one is she?
[COLOR="DarkOrchid"] She's actually at post #1092 in this thread.[/COLOR]
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Old 03-16-2009, 12:57 PM   #1102
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On having to dig those donuts out.

LadyL~Pizza looks Delish! Now, I'm craving one. I need some pepperoni!

Casserole looks Shroomy.
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Old 03-16-2009, 07:12 PM   #1103
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Here is another one my family loves. Cheese sticks. . . .The picture to the left is before they are cooked and the one to the right is after they are cooked.
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Old 03-17-2009, 02:07 AM   #1104
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Having my first bash at Oopsie Rolls this morning!!!

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Old 03-18-2009, 08:49 AM   #1105
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Quote:
Originally Posted by LadyLoveAZ View Post
I LOVE FENNEL (now that I know what it is :blushI made Cleos cheese crust cauliflower pizza and I flipped the crust over and broiled before I put the cheese on to make it a little more crunchy and YUMMY..... Cleo ... I LOVE YOU and MY FAMILY LOVES YOU!
Omg, that looks like REAL PIZZA!

How carby is it? What's the crust like?
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Old 03-18-2009, 10:44 AM   #1106
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Oopsie Rolls

Quote:
Originally Posted by AlexDrake View Post
Having my first bash at Oopsie Rolls this morning!!!

This past Monday, I tried my 2nd batch - tripled the recipe. There were flat as pancakes.

I made sure the whites were stiff (used Mix master w/whip attachment).
I made sure the mixed the whites and yokes very slowly.

Good luck with yours!
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Old 03-18-2009, 12:45 PM   #1107
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Quote:
Originally Posted by cleochatra View Post
Sorry! I have been working more than full time this week. I am a mess.

Here's my recipe

Cauliflower Cheese Stuffed Crust Pizza


1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
Parmesan cheese
3-4 packets of string cheese (individual)

pizza or alfredo sauce**

toppings (make sure meats are cooked)
mozzarella cheese


Preheat oven to 450 degrees Farenheit.

Spray a cookie sheet with non-stick spray. Sprinkle with Parmesan cheese.

In a medium bowl, combine cauliflower, egg and mozzarella. Press out evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). Remove from oven while pizza is golden but without turning edges dark.

Remove the pan from the oven. Allow to cool slightly (say, 15 minutes. This is important; you don't want to melt the cheese). Run a metal spatula around the outside edge of the crust to loosen it from the pan.

Working with string cheese, peel each into 3-4 strips. Take each strip and place them around the perimeter of the crust, making sure all strips are touching (for a thicker edge, use half to an entire piece of cheese per section). Carefully, roll the edge of the crust over to cover the cheese, and press down into the top of the crust. Continue working around the pan until the entire pizza's edges have been folded and pressed over the cheese.

Place pizza in the refrigerator for 30 minutes to cool completely.

After removing the crust from the refrigerator, and prior to baking, add sauce, toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **. Remove the pizza from the oven and slice through the center only, halving the pizza (you'll see why in a moment).

At this point the cheese in the crust will not be melted.

Reheat the oven to 450 degrees.

Bake pizza for 10 more minutes. Check to see if crust cheese is gooey by lifting up slightly near the cut line with a spatula. Bake until cheese in crust is melted and goo effect is achieved through the spatula lift test (should take no longer than 15 minutes). With practice, you won't need to cut the pizza anymore.

Serve warm. Can be reheated perfectly, and the cheese re-melts.

Serves: 8

Nutritional Information for 4-pieces string cheese around edge: 207 calories, 13 grams fat, 3 net carbs, 1.5 grams fiber, 18.5 grams protein.

Nutritional Information for 8-pieces string cheese around edge: 279 calories, 17 grams fat, 4 net carbs, 1.5 grams fiber, 24 grams protein.

Notes:

*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater (you can use a food processor), and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 4 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.


I doubled everything to make a big one cause the kids were eating it too. I also flipped the crust over and broiled it before I made the string cheese crust. This made it more like a dough crust. My kids love this pizza and it is really good and ok for induction. I got my Pizza pan from Walmart for like 2 or 3 bucks best thing every. I use it to bake just about everything. Really easy to make and worth it
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Old 03-18-2009, 03:02 PM   #1108
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Quote:
Originally Posted by Whitedov1208 View Post
This past Monday, I tried my 2nd batch - tripled the recipe. There were flat as pancakes.

I made sure the whites were stiff (used Mix master w/whip attachment).
I made sure the mixed the whites and yokes very slowly.

Good luck with yours!
I don't know if this will help, but I posted an oopsie troubleshooting checklist a while back, with everything I could possibly think of to do to keep them from going flat.

The problem might be that you did a triple batch. I regularly do a double batch, but on the rare occasions when I've done a single batch, they come out a bit higher. I think this is because I add the yolk and cream cheese mixture in 3 or sometimes even 4 stages, because it's difficult to mix in half of that yolk mixture at once without most of it falling to the bottom of the bowl. The caveat is that every time you drag your spoon/spatula through the egg whites to fold in more of the egg yolk mixture, it deflates the stiff whites a little bit more, so the more times you add and fold, the flatter the results are going to be. If you added it in two stages (like in the original recipe), then perhaps you just had to work so hard to get everything mixed in that it deflated the whites - or maybe it all sunk to the bottom of the bowl?
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Old 03-18-2009, 06:48 PM   #1109
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Thank you Madame!

I know what I did wrong....tripling the recipe and putting the yolks and whites together all at once.
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Old 03-19-2009, 11:30 AM   #1110
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I'm going to try that Cauliflower Crust pizza tonight.
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