http://www.lowcarbfriends.com/bbs/ en Thu, 17 May 2012 02:05:51 GMT vBulletin 60 http://images.lowcarbfriends.com/lcf/vb3/images/misc/rss.jpg http://www.lowcarbfriends.com/bbs/ http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771855-favorite-store-bought-lc-foods.html Thu, 17 May 2012 02:03:38 GMT Hello friends!

I'm having some medical issues and have decided not to cook too much for a while.

I feel best eating LC & also try to stay wheat/gluten free.

Can you give me some ideas of your favorite, already prepared LC meals?

For example, I find the veggie trays at Sams/Costco to be a great help.

The rotisserie chickens also work well.
Salads from my favorite local restaurants (Buddy's Pizza, Olive Garden) are great & I couldn't make the same salad for that price at home (trying to be positive here ;) )

I can george-foreman grill some meat & make a simple veggie salad if directed to some simple recipes.

Thanks in advance for any input. :help:

I look forward to reading some suggestions :yummy: ]]> stirfried http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771855-favorite-store-bought-lc-foods.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771852-candied-jalapenos-cowboy-candy-help.html Thu, 17 May 2012 00:53:14 GMT I'm looking to make this recipe Low Carb and am open to any suggestions/help.



Ingredients

3 pounds Firm, Fresh Jalapeno Peppers, Washed
2 cups Cider Vinegar
6 cups White Granulated Sugar *
½ teaspoons Turmeric
½ teaspoons Celery Seed
3 teaspoons Granulated Garlic
1 teaspoon Ground Cayenne Pepper

Preparation Instructions

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.

Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!

To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.

Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!






* For the sweetners I have the following available:
- EZ-Sweet
- Splenda (grandulated)
- Splenda (Quick pak)

Which one would work best with this recipe? Will any of them develop into a syrup or will I need to add something?

TIA for your help,

PDBoy ]]> PDBoy http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771852-candied-jalapenos-cowboy-candy-help.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771842-lambshanks.html Wed, 16 May 2012 21:43:25 GMT Anyone have a great recipe for these? I went to a Greek restaurant last night and had a bite off of my friends shank. Oh my gosh, tender, juicy, and oh so delicious. I have never had it before. Ideas? Anyone have a great recipe for these? I went to a Greek restaurant last night and had a bite off of my friends shank. Oh my gosh, tender, juicy, and oh so delicious. I have never had it before. Ideas? ]]> Tilly http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771842-lambshanks.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771822-no-oodles-versus-shiritake-noodles.html Wed, 16 May 2012 17:23:51 GMT Someone on the LC cruise suggested buying the No Oodles (angel hair) pasta cuz they liked it better than the shiritake angel hair..So, I got some.

Honestly, they don't have that rubbery texture of the Shiritake Noodles, but they are made from the same thing..Must be the processing or something.

Maybe Netrition will carry the No Oodles as well as the Miracle ones..I'll ask.

Anyone tried the No Oodles..I had to get them on-line, but my LC friend said she found them in her store.. ]]> CarolynF http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771822-no-oodles-versus-shiritake-noodles.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771755-anyone-ever-try-cinammon-rolls-almond-flour.html Wed, 16 May 2012 02:22:48 GMT I've seen a few recipes online. Any experiences? Got any T&T recipes? ]]> tulipsandroses http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771755-anyone-ever-try-cinammon-rolls-almond-flour.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771744-help-kool-aid.html Tue, 15 May 2012 23:07:17 GMT My hubby wants to make Koolaid and he HATES Splenda (he says it has an aftertaste that last for many many hours), what do you suggest we use in place of a cup of sugar and what amounts would you use? I have Erythritol, Zylitol, Truvia, Stevia. Thanks My hubby wants to make Koolaid and he HATES Splenda (he says it has an aftertaste that last for many many hours), what do you suggest we use in place of a cup of sugar and what amounts would you use? I have Erythritol, Zylitol, Truvia, Stevia.

Thanks ]]> MSBONES http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771744-help-kool-aid.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771721-healthy-organic-no-taste-coconut-oil.html Tue, 15 May 2012 18:14:29 GMT I am switching over to co for cooking. But we do not like the flavor of coconut oil in savory food. But I know the refining process that takes out the flavor isn't the healthiest. What do you all do? Which brand do you buy? They say to buy unrefined virgin co but that has the flavor. Help!!!! Thanks. ]]> fran54 http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771721-healthy-organic-no-taste-coconut-oil.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771679-mayonnaise-substitute.html Tue, 15 May 2012 06:08:32 GMT So I detest mayonnaise. No, scratch that. I loathe mayonnaise. Imagine a person with their hair on fire trying to run away from a person with gallon of gasoline in their hands. Smelling mayonnaise is like Ipecac for me. If I ever ingest poison, let me smell the mayonnaise. ANYWAY.... Can I... So I detest mayonnaise. No, scratch that. I loathe mayonnaise. Imagine a person with their hair on fire trying to run away from a person with gallon of gasoline in their hands. Smelling mayonnaise is like Ipecac for me. If I ever ingest poison, let me smell the mayonnaise. ANYWAY....

Can I substitute mayonnaise with unflavored Greek yogurt and what does that do to the carb count? I'm sure someone has asked this before but all I can find rummaging through the internet is how to make mayonnaise. Surrreeee...I'll get right on that. :down: ]]> mellomayhem http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771679-mayonnaise-substitute.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771669-vitamix.html Mon, 14 May 2012 23:59:43 GMT I have been wanting a vitamix but the price is just so high. But tonight I tried making almond milk with my blender (which I thought was pretty powerful) but it didn't do a great job. So now I am checking out getting a reconditioned one of the Vitamix site or a new one from QVC for about $50 more. I still don't know if I will have the nerve to purchase one or not but i'm sure tempted.

What does everyone else have for a blender? The Blendtek one looks pretty good too. ]]> sherrymyra http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771669-vitamix.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771642-revolutionary-hot-dog-buns-wraps.html Mon, 14 May 2012 19:46:53 GMT

Yep, it's been done a hundred and one gazillion times! Dr. Atkins Revolution Roll! It's had more facelifts than Joan Rivers and it's a wonder it's belleh button isn't a top knot by now! Repurposed, re-morphed, re-invented, tweaked...you name it!

So why the hayull am I reposting this tired old thang? Well, cuz it's revolutionary! Cuz this recipe is sooooo versatile it goes from sweet to savory in 3.6 seconds. But not only can you change the flavor, you can become a shape shifter!

The same batter that makes the hamburger bun, makes a hot dog bun, and a wrap too! Even a cracker or a pizza or flatbread!

So here's how to make your own hot dog mold without having an expensive silicone mold that's too small anyway. Make your own shaped mold!!! :) Wooot!!! Do it!

Revolutionary Wraps and Hot Dog Buns (Updated Recipe)



Serves – 8-10 Hot Dog Buns, or 12 Hamburger Buns, or 10 Wraps
Difficulty – Easy
Prep Time – 15 Minutes
Cooking Time – 40 Minutes (Hot Dog Buns)
12-14 Minutes (Wraps)

Ingredients
8 Large Eggs, separated
5/8c Cottage Cheese (any kind - recipe used Whole Milk)
1-1/8c Mozzarella Cheese, shredded
½ tsp Granulated Garlic
¼ tsp Granulated Onion Powder
¼ tsp Kosher Salt
1 scoop Protein Powder (about 30g or 1/4 to 1/3c, scoop comes with protein)
¼ tspCream of Tartar
1-1/2 tsp Country Dijon (optional)
¼ tsp Glucomannan Powder or 1 tsp Xanthan Gum*
Sesame Seeds or Poppy Seeds, optional (about ¼ tsp. per roll and 1Tbsp per Focaccia recipe)

*Glucomannan or Xanthan Gum gets used only for the wrap portion of your recipe. If making both buns and wraps with the same recipe, divide the yolk mixture up and add ½ the quantity called for in the above recipe to the half being used for the wraps. Sift in glucomannan or xanthan and stir very fast to avoid lumps! Once well incorporated, split the whipped egg whites and fold half into the egg yolks being purposed for the buns and the other half into the egg yolk portion being purposed to make wraps. (That portion now contains the glucomannan or xanthan gum!)

(Wrap Note - Although not necessary, I find that including 2 Tbsp of Coconut Flour into the wraps helps texture and flexibility of the wraps! You should try them with and without the coconut flour and see which ones you prefer. You will need to adjust the carb counts and nutritional information if adding the coconut flour.)

Preheat oven to 325°. Line baking sheet and with parchment paper or aluminum foil and set aside.

If making hot dog or sandwich rolls, or if you want a few extra tall hamburger buns, make your own molds using non-stick aluminum foil. I use my Pampered Chef spray bottle with the rounded dome lid to mold buns like hot dog buns! But you can use anything.

Use a jar of capers or olives, or a spice bottle, anything you can think of, who said corners can’t be square? Pick a mold slightly larger than the size you want for the finished rolls. These rolls tend to shrink as they cool by about 20%.

(Note on shaping: Make sure to make 2 molds per sheet of aluminum foil so they don’t fall over. Two will create a more steady shape and will retain a curve easier. )

If using non-stick aluminum foil, no need to spray molds with cooking spray. If using regular aluminum foil, then spray molds with olive oil spray and set aside on baking sheets. (But you should really use the non-stick aluminum foil…)

Grate mozzarella cheese.

Blend cottage cheese with a small food processor until smooth.

Measure out coconut flour (if using) and then sift it into a small bowl. Add pork rind flour, protein powder, salt, garlic and onion powders and mix to combine.

Separate egg yolks from whites and place into two very clean, oil free pans.

Add cheeses and dry ingredients to the bowl with the yolks and set aside. You will beat this after whipping the egg whites – unless you want to thoroughly wash your beaters in between! (Remember the beaters used for the egg white must be scrupulously clean and dry before beating the whites.)

Beat egg whites to the foamy stage and then add cream of tartar. Beat whites to a hard peak stage. Go look at the instructions in the Basic Rev Roll technique post if you have any doubts about whether you’ve whipped them enough. When they are ready, the whites will no longer move in the bowl. No slippin’ or slidin’ for those egg whites!

Blend egg yolk mixture for 2-3 minutes. The yolk mixture is ready when they change to a lemony color and when the lumps of shredded cheese are mostly gone. It doesn’t have to be perfect! We all have a few lumps here or there!

Fold the whites into the yolk in 3 additions. The first one loosens the yolk mixture and the other two are to add volume so don’t overwork!

Spoon the mixture into bun molds. About 3 heaping soup spoons/tablespoons or a generous ¼-3/8 cup of batter will work.

Sprinkle buns with sesame or poppy seeds, or rehydrated minced onions – whatever you want, add fresh herbs or cracked pepper and coarse sea salt! Use your imagination and get playful! You’ll get about 8-10 good sized buns depending on how big you made your molds.

If you would prefer, you can use this same batter to make wraps. Place ¼ c of batter on parchment or silicone baking mat. Using an offset spatula, spread batter into a long oval about 1/8” thick. Try to keep it level. You should be able to fit 3 per mat, but don’t crowd them. You should get about 10 wraps out of the batter.

I like to split it up! Make some buns and make some wraps too! That way I have both on hand and ready for whatever whim my twisted little brain cooks up.

Bake rolls at 325° for 35-40 minutes or until golden brown and done throughout. If using two baking sheets, rotate the pans between the two racks of your oven at the 17minute mark!

Bake wraps for 10 minutes. Remove from oven and allow to cool 2 minutes. Gently release wraps from silicone mat or parchment and flip over so the underside is now facing up. Return to the oven and cook another 2 minutes.



Alternate Cooking Method for Wraps - Tear individual squares of parchment. Spread a spoon of batter onto parchment an 1/8” thick. Microwave for 45 seconds. Remove from microwave and flip top side down and parchment paper up into a hot non-stick skillet. Fry like a tortilla for about a minute. Peel off parchment and flip wrap in the pan. Let it get a tiny bit brown on each side. Let cool then store in an airtight bag. Bag will soften the wrap and allow it to get flexible.

Remove from oven when each of the batches is done and cool on a wire rack.

Cool completely before cutting rolls or attempting to bend wraps/flatbreads.

These are best made hours before or even up to 4 days ahead. Store the buns and wraps in an air tight bag or container in your refrigerator. They become soft and sturdier with age, resisting tears and breaking.



So go ahead! Hold that hotdog in your hot little low carbing hand!!!

I have more pics on the blog about how to make the molds. ]]> pooticus http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771642-revolutionary-hot-dog-buns-wraps.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771627-how-sub-black-strap-molasses-regular.html Mon, 14 May 2012 16:36:26 GMT I found a recipe for honey jalapeno wings but it calls for 1/2 cup of molasses. I know I can use blackstrap but I'm not sure how to go about it. And if anyone has any suggestions how to make this recipe lower carb please tell me.


Honey Jalapeno Sauce
1 cup water
1 (6 oz) can tomato paste
1/2 cup Worcestershire sauce
1/4 cup honey
1/4 cup molasses
1 fresh jalapeno pepper, minced
1 tsp crushed red pepper flakes
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp minced onion
1/2 tsp dried parsley
1/4 tsp garlic powder
1/8 tsp liquid hickory smoke
1/3 cup white vinegar ]]> Idreamofweightloss http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771627-how-sub-black-strap-molasses-regular.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771566-breakfast-cereal-granola.html Mon, 14 May 2012 15:26:46 GMT I THOUGHT I had an OLD recipe for a breakfast "Granola" of sorts that your used something like the Scandanvian Bran Crispbreads, walnuts, butter and baked it? Does anyone either have a similar recipe or any idea of how to create one that would have enough protein/fiber to hold us thru? I'm thinking with some almond milk and a few berries this summer it would be a nice change! :) Kathy ]]> iamkathy01 http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771566-breakfast-cereal-granola.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771558-best-stevia.html Mon, 14 May 2012 14:03:30 GMT Ok so typically I really dislike stevia - I think truvia is bitter. But I see a lot of recipes that call for it and I am willing to use it in conjunction with other sweeteners. Which brand do you prefer and why - and is it neccesary to have powdered vs liquid or both.... Thanks ladies (and... Ok so typically I really dislike stevia - I think truvia is bitter. But I see a lot of recipes that call for it and I am willing to use it in conjunction with other sweeteners. Which brand do you prefer and why - and is it neccesary to have powdered vs liquid or both....

Thanks ladies (and guys!!)!! I have been so lucky to have you all to lean on with questions!! ]]> jdcri http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771558-best-stevia.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771553-pb-powder.html Mon, 14 May 2012 13:17:12 GMT bought some of this stuff with netrition but it has been sitting on my shelf for a couple of months. Other than making it up for a sandwich what do u use it in? bought some of this stuff with netrition but it has been sitting on my shelf for a couple of months. Other than making it up for a sandwich what do u use it in? ]]> soon http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771553-pb-powder.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771528-help-lost-my-jay-robb-scoop.html Mon, 14 May 2012 05:07:05 GMT Gremlins stole the scoop from my Jay Robb protein powder. Does anyone know how many tablespoons are in one scoop?:stars: Thanks! Dee Gremlins stole the scoop from my Jay Robb protein powder. Does anyone know how many tablespoons are in one scoop?:stars:

Thanks! Dee ]]> mojave http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771528-help-lost-my-jay-robb-scoop.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771517-walden-farms-bbq-sauce-surprised-me.html Mon, 14 May 2012 02:38:21 GMT We were heading to a local restaurant that is a BBQ place that has smoked pork, beef and chicken and I didn't have time to make Blood Sugar 101 really good BBQ sauce so I ran in Kroger and picked up Walden Farms Thick and spicy BBQ sauce.

1. It isn't all that thick LOL
2. Not bad really

The last time I got Walden Farms I thought it awful and wonder if they fixed it or if this is a different one than I tried before.

Good in a pinch. Still like the other one best.

How it can be zero everything is still a mystery to me ]]> SkeeterN http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771517-walden-farms-bbq-sauce-surprised-me.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771515-crust-chocolate-pie-without-tree-nuts.html Mon, 14 May 2012 02:08:12 GMT I have almost perfected a recipe for LC chocolate pie - I'll share when I get the process exactly right! So close!!

This could use a crust a'la cheesecakey-type something; which I usually make with almond meal.

HOWEVER, I would like to be able to share this with someone who has a severe allergy to tree nuts. She can't have almonds, walnuts, pecans, et al...

She CAN eat peanuts and coconut.

I would prefer a recipe without CarbQuik, but I know that might be wishful thinking. Also, I'm looking to use sweeteners that I don't have to special order (I can easily get sucralose and stevia, or DaVinci or Torani syrups)

Can y'all help? Thanks in advance! :) ]]> Hildebeest http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771515-crust-chocolate-pie-without-tree-nuts.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771503-josephs-lavash-bread-why-did-i-not-think-sooner.html Sun, 13 May 2012 21:59:26 GMT I've been ordering Joseph's Middle East Bakery Lavash bread for years. I slice them in half, wrap 4 in plastic wrap and freeze for later use...I wanted something CRISPY and didn't want to mess with mixing and baking, etc.

Soooo...I sliced a lavash into "chip sized" pieces, lightly brushed with olive oil, sprinkled with salt, pepper and garlic powder. Baked at 350 for 7-8 minutes on foil and simply "dumped" on paper towel to cool. No flipping required.

WOW! Crispy chips for dippin'!

Why did it take me so long to figure this one out! ]]> MiRedkitty http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771503-josephs-lavash-bread-why-did-i-not-think-sooner.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771500-banana-muffins.html Sun, 13 May 2012 21:36:35 GMT Image: http://i217.photobucket.com/albums/cc278/buttonbutt/003-19.jpg Despite their small size, these muffins pack a wallop of a punch in the flavor department. They melt in your mouth as they are incredibly moist. If you leave the oat fiber out, these would even be gluten free, for those on...

Despite their small size, these muffins pack a wallop of a punch in the flavor department. They melt in your mouth as they are incredibly moist. If you leave the oat fiber out, these would even be gluten free, for those on a GF track. These are not suitable until you get to the upper fruits rung of the Atkins OWL ladder and are nearing pre-maintenance, as bananas are fairly carby.

I didn't put nuts in these because my husband isn’t fond of nuts in baked goods. But of course I personally think they would be improved with some chopped pecans or walnuts. Add nuts at your discretion, but be sure to add them to the nutritional info shown. I made these for DH's breakfast tomorrow as I haven't baked him anything in awhile. :)

INGREDIENTS:

2 very ripe bananas, mashed
¼ c. coconut oil
¼ c. unsalted butter, melted (or use all butter or all coconut oil, if you prefer)
4 large eggs, beaten
16 drops liquid Splenda (I use EZsweetz small bottle)
1½ c. almond flour
¼+2 T. coconut flour (I use Let's Do Organic)
1 tsp. glucomannan (Konjac) powder
2 tsp. baking powder
Pinch sea salt
2 T. oat fiber
1 T. granular erythritol

DIRECTIONS: Preheat oven to 350º. In large mixing bowl, peel and mash the bananas with a fork. Add eggs and beat well. Add liquid sweetener and the ½ c. total oil/melted butter/or combination thereof. Stir well. Measure out the dry ingredients on top of the wet ingredients in the order listed above. Stir the dry ingredients slowly into the wet without overworking the batter. Scrape the sides of the bowl with a rubber spatula to be sure all ingredients are blended well. Line 12 muffin cups with paper liners. Spoon batter into paper liners evenly, about 3/4 full (about 3T. batter). These muffins will not rise too much, so they should not overflow the cups. Bake at 350º for about 22-25 minutes or until they pass the toothpick test or feel done to the touch in the center. Cool a bit before attempting to peel the paper liners off and eat. Enjoy these scrumptious muffins for breakfast, dessert or with a hot cup of afternoon coffee or tea.

NUTRITIONAL INFO: Makes 12 small muffins, each contains:
(does not include any added nuts)

218.4 calories
13.4 g fat
10.4 g carbs, 3.87 g fiber, 6.53 g NET CARBS
6.06 g protein
110 mg sodium
112 mg potassium
15% RDA Vitamin E, 18% iron, 16% phosphorous, 10% selenium ]]> buttoni http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771500-banana-muffins.html http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771452-happy-mothers-day.html Sun, 13 May 2012 16:02:29 GMT My DD made me a yummy breakfast and is taking me to a movie.

Happy Mother's Day!!!

]]> Ginaaaaaa http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/771452-happy-mothers-day.html