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Old 01-27-2009, 10:58 PM   #1
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Old 01-27-2009, 11:07 PM   #2
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Jody's Pumpkin Bake

15 oz can of pumpkin
8 oz cream cheese (softened)
5 eggs
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 cup splenda (or sweetener of choice)

Combine all ingredients.

Pour batter into a glass baking dish that has been sprayed with nonstick spray.

Bake in a 350 oven until center is done -
it will look 'puffed'; but will shrink down as it cools.

Makes 4 large servings w/ approx. 6 carbs per serving.

Can also be put into individual muffin cups.
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Old 01-27-2009, 11:15 PM   #3
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ALMOND THINS

I gotta try these; everyone raves about them!

Almond Thins

Quote:
Originally Posted by LindaSue View Post
I just finished making a batch and below are the results. The final carb count was a bit lower than I originally thought. I weighed out the 1 cup almond flour and it was only 3 ounces instead of 4.

ALMOND THINS
3 ounces almond flour (1 cup)
2 teaspoons granular Splenda
1 egg white
1/4 teaspoon salt *
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Mix all ingredients well in a small bowl. Everything should be moist and the dough should hold together somewhat. Put the dough on a well-greased sheet of heavy-duty aluminum foil, about 15x18". It's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil. Cover the dough with a piece of wax paper that's been sprayed with non-stick spray. Roll out the dough to about 1/8" thick or slightly thinner. Try to get the dough to an even thickness. You can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible. Replace the wax paper and continue rolling until nice and even. Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 1-inch squares. I cut 8 strips one direction and 6 strips the other way after running the cutter down all four sides to even out the rectangle.

Lift the foil and set it on the oven rack and bake them at 325º for 10-15 minutes, or until golden brown. Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden. I used a thin metal spatula to very gently pry the crackers from the foil. Break them apart on the score lines and let cool.

Makes about 48 crackers

Per batch: 515 Calories; 43g Fat; 22g Protein; 19g Carbohydrate; 10g Dietary Fiber; 9g Net Carbs
Per 8 crackers: 86 Calories; 7g Fat; 4g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs

* I used 1/2 teaspoon salt originally and thought they were a little too salty, but my husband didn't think so.

These little snacks are very much like real crackers. You'd never know they were made of ground almonds. They are sturdy enough for dipping too. I may try to come up with a sweet cinnamon version sometime.

Last edited by hummingbird11; 01-27-2009 at 11:19 PM..
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Old 01-27-2009, 11:17 PM   #4
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CINNAMON THINS

this one too!

Quote:
Originally Posted by Determinedtolose View Post
These sound good too! I haven't tried them, but I know they have to be good. I love the Almond Thins too!!

CINNAMON THINS
3 ounces almond flour, 3/4 cup
4 teaspoons granular Splenda (try 8 teaspoons)
1 egg white
Pinch salt (try 1/8 teaspoon)
1/4 teaspoon cinnamon (try 1/2 teaspoon)
1/8 teaspoon vanilla

Topping:
1 teaspoon granular Splenda
1/8 teaspoon cinnamon

Make the same as for the Almond Thins, but sprinkle the topping over the dough before baking. Spread the topping evening over the dough with your hand.

Makes about 48-64 crackers

Per batch: 532 Calories; 43g Fat; 21g Protein; 23g Carbohydrate; 11g Dietary Fiber; 12g Net Carbs
Per 8 crackers: 67 Calories; 5g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
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Old 01-27-2009, 11:29 PM   #5
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Brownie Cheesecake Muffins

this look good!
I gotta get some CQ!

you are limited only by your imagination; some peeps make PB CC muffins!

here's the entire link:
http://www.lowcarbfriends.com/bbs/lo...e-muffins.html

Quote:
Originally Posted by sam98632
here's how I tweaked this recipe tonight
(i've done the original, very yummy, but I was craving brownies)

Brownie Cheesecake Muffins

1 8 oz cream cheese package
2 tablespoon of butters unsalted
1/4 cup of carbquick
1/2 cup of splenda
1/4 cup of cocoa
1/4 cup of crushed roasted pecans
1 egg
and about a half a cup, maybe more of french vanilla davincis...i didn't really measure, just added to taste

i mixed up all the dry ingredients, and the nuts, and then i added the mix to the blended cream cheese and butter and then i added the egg and blended some more...i topped each muffin with a whole pecan, and baked them at 350 for about 15 minutes, and WALA!! brownie cheesecakes...they are WONDERFUL warm, can't wait to try them tomorrow after they set...
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Old 01-27-2009, 11:40 PM   #6
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BAKED COTTAGE CHEESE

Mmmmmmmmmmmmm!!!

Quote:
Quote: Originally Posted by Vladis

BAKED COTTAGE CHEESE

1 cup cottage cheese (full fat)
1 egg
1 pkt Truvia (erythritol/stevia blend) or 1 pkt Splenda
1/4 teaspoon vanilla (you can add cinnamon or any other spice)

Place all ingredients into a blender and blend together well.
Spray a baking dish (doesn't take a very large one) with Pam;
Pour blended ingredients into baking dish.
Bake @ 350 until set to desired consistency and browned around the edges.
(approximately 15 to 20 minutes)
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Old 01-27-2009, 11:52 PM   #7
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Jeanne's Yummy Yogurt (makes kids circle like sharks in chummed water!)

Originally Posted by ragtopwife
Quote:
I use the recipe from this thread: http://www.lowcarbfriends.com/bbs/lo...de-yogurt.html

I don't add the gelatin as some do, but I do toss it in a coffee filter lined strainer and let sit 1/2 hour to drain excess whey. Makes it super thick. Best yogurt I ever had. Very easy, very "forgiving" recipe. I mean I'm making it in a styrofoam cooler for goodness sake!

I'm not sure what to believe on yogurt carb wise (exception or not) so I just do the count for 1 cup yogurt same as 1 cup Hood's Carb Countdown Milk. So 1 cup = 3 carbs.

Hood Calorie Countdown Milk; great stuff if available in your market...

But this Yogurt Recipe will work with cream, or any combo thereof...
even this: http://www.lowcarbfriends.com/bbs/lo...carb-milk.html

Last edited by hummingbird11; 01-27-2009 at 11:55 PM..
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Old 01-27-2009, 11:59 PM   #8
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HB's GRILLED CAYENNE PARMESAN LIME CHICKEN

3/4 cup mayonnaise
1 tsp garlic powder
1/4 cup fresh lime juice
1 tsp salt
1 tsp cayenne pepper
3/4 cup finely grated parmesan cheese
large pkg (1.5 to 2 lbs) of organic, free-range, boneless, skinless chicken breast tenders (strips)

Preheat Oven Broiler.
Combine all Ingredients in Large Bowl
Add Chicken and mix well so that each strip is coated.
Place Chicken in Broil Pan approx 4 inches from Heat.
Broil Chicken for approx 10 min; turn over & Broil for approx 10 more min.

Super YUM!! DH loved it and asked for the "secret"!
I can cook great "dishes" and I can bake OK;
but I'm terrible at cooking meat (by myself) so this was HUGE!
YAY!
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EXERCISE
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Old 01-28-2009, 12:13 AM   #9
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Cheese Crackers & Other Snack Ideas

http://www.lowcarbfriends.com/bbs/lo...e-cracker.html

http://www.lowcarbfriends.com/bbs/ma...l#post11218492
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Old 01-28-2009, 12:15 AM   #10
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Mock Danish w/ Cinnamon Glaze

easy & pretty darn yummy! plate-licking good!
(I used erythritol + spread the glaze over warm danish...Mmmm!)

Linda's Low Carb Menus & Recipes Mock Danish
Linda's Low Carb Menus & Recipes Cinnamon Glaze
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Old 01-28-2009, 12:35 AM   #11
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2-minute Pumpkin Muffin

2 Tbsp canned pumpkin
1/4 tsp pumpkin pie spice
1 pkt Truvia or Splenda
1 egg

Mix ingredients together in mug.
Microwave for 2 to 4 minutes.

Approx 83 calories; 4.5g fat; 6g protein; 1g fiber; 2g net carbs

this quick & easy warm little muffin is tasty with a bit of butter on top!
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Old 01-28-2009, 02:40 AM   #12
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Crock Pot BBQ Pulled Pork

I always thought pulled pork was one of those intensive, time-consuming dishes that required patience and culinary know-how. I was kind of right. It requires time; this version requires 36-hours of time to be exact, but it's pretty darn fool proof and delicious!

I was browsing quite a few pulled pork recipes on the ole internet when I found that the most common ingredients were simple: onions, peppers, barbecue sauce (bottled or homemade) and well, pork.


Here's my version:

Crock Pot BBQ Pulled Pork

2 pork loins (or shoulder, or butt)
1 large onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
2 tomatoes, diced
Black Pepper
2 tablespoons dijon mustard
1 tablespoon Splenda brown sugar blend (or WheyLow Gold)
BBQ sauce, either homemade or storebought -- enough to cover the roast almost all the way.
(look for SF or Light as most Regular BBQ sauce is full of sugar so full of carbs!)

Stir all ingredients except roast into crock. Add roast, cover crock, set to LOW.

After a few hours turn the roast over.

The meat is done when it falls apart easily when poked with a fork; this took eight hours on low for my crock pot.

When meat is ready, shred it from the center of the crock outward with a fork. When meat is all shredded, stir it well into the sauce that remains in the crock and let sit for even longer until desired *consistency.

*The pork can be done and ready to serve in ten hours for sure, but those extra twenty-six on the warming setting made for some tasty meat.
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Old 01-28-2009, 02:43 AM   #13
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CRACK SLAW ~ 2 Recipes

LowCarbFriends Recipes - Coll's Modified Crack Slaw - Powered by ReviewPost

LowCarbFriends Recipes - Stacie's Crack Slaw - Powered by ReviewPost
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Old 01-28-2009, 02:48 AM   #14
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CHART HOUSE BLEU CHEESE DRESSING

Originally Posted by oib lady
Quote:
This is my bleu cheese recipe....It is wonderful.

CHART HOUSE BLEU CHEESE DRESSING

3/4 CUPS SOUR CREAM
1/2 TSP. DRY MUSTARD
1/2 TSP. BLACK PEPPER
1/2 TSP. SALT
1/3 TSP. GARLIC POWDER
SMIDGEN OF SEASONING SALT (GIVES IT A LITTLE BITE...MORE IF YOU LIKE)
1 TSP. WORCHESTERSHIRE SAUCE
1 1/3 CUP REAL MAYONNAISE (NO LITE OR FAT FREE - WON'T WORK)
4 OZ. IMPORTED DANISH BLEU CHEESE. (MAY USE MORE IF YOU LIKE LOTS OF BLUE CHEESE.)

IN A MIXING BOWL, PLACE SOUR CREAM, MUSTARD, PEPPER, SALT, GARLIC POWDER AND WORCHESTERSHIRE SAUCE. MIX WELL. ADD MAYONNAISE AND MIX UNTIL ALL INGREDIENTS ARE WELL MIXED. SLOWLY ADD THE CRUMBLED BLEU CHEESE AND MIX WELL.

LET SIT FOR 24 HOURS (REFRIGERATED) PRIOR TO USING.

I NORMALLY USE ANY KIND OF BLUE CHEESE I CAN FIND, USUALLY THE BRAND AT COSTCO OR SAMS IN THE LARGE CONTAINERS.

ENJOY!!

FROM THE KITCHEN OF: CAROL
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Old 01-28-2009, 02:57 AM   #15
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ANA'S CAESAR SALAD DRESSING

Originally Posted by kelley17
Quote:
1 cup olive oil
6 cloves garlic (pressed)
1 tsp anchovy paste (more if desired)
1 egg white (beat until almost stiff)
1 lemon (juiced)
+ handful of grated parmesan or pecorino cheese
+ splash of tabasco/worcestershire sauce (optional)

Blend together anchovy paste & pressed garlic.
Beat egg white until fluffy
Juice the lemon
Add all ingredients above and mix well.
Wisk them all together until the mixtures gets rather creamy.
Chill and Serve! (add cracked black pepper to taste!)

Last edited by hummingbird11; 01-28-2009 at 02:58 AM..
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Old 01-28-2009, 04:01 AM   #16
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[COLOR="Blue"]Those look simply heavenly.[/COLOR]
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Old 01-28-2009, 05:41 PM   #17
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Italian Beef Patties with Balsamic Cream Sauce

Originally Posted by lcq
Quote:
[COLOR="blue"]Italian Beef Patties with Balsamic Cream Sauce[/COLOR]
[COLOR="Blue"]
1 lb ground round (beef)
1 cup freshly grated parmesan cheese
2 egg yolks
salt & fresh ground pepper
2 tablespoons butter
1/4 onion, thinly sliced
1 tablespoon olive oil
1 tablespoon butter
1/2 cup heavy cream
1 tablespoon balsamic vinegar

In a medium bowl, mix together beef, cheese, egg yolks, salt and pepper and form into 6 patties.

Heat 2 tbls butter in a heavy skillet over medium high heat, brown patties on both sides, reduce heat to medium and cook until juices are pink.

Remove patties and cover with foil.

Add oil, 1 tbls butter and onion to the pan and cook over medium heat until onion is golden brown.

Add cream and vinegar and cook on low 2 minutes.

Pour sauce over patties and serve.[/COLOR]
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Old 01-28-2009, 07:09 PM   #18
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Simple Coconut Cookie

Originally Posted by Kevinpa
http://www.lowcarbfriends.com/bbs/lo...ml#post7515870

Quote:
I was looking for something coco-nutty tonight so I threw this together.

Simple Coconut Cookie

1/4 cup butter, softened
1 1/2 cup sweetener equivilent (i used sweetzfree/erythritol)
1 Tablespoon not/Sugar
4 eggs
1 teas. vanilla extract
1/4 teas. coconut extract
1/2 cup almond flour
2 cups unsweetened coconut

mix wet ingredients
mix dry ingredients
mix dry into wet till well incorporated

Drop small tablespoons of batter on parchment paper lined cookie sheet 1 inch apart.

Bake 15 to 18 min in a preheated 375 degree oven or until golden brown.

Makes 2 dozen cookie @ 0.75 carb each.

If you are a coconut fan....you will like these cookies.

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Old 02-08-2009, 03:30 PM   #19
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Egg Muffins

Egg Muffins

Makes 12
Preheat oven 350

12 slices of turkey breast (not too thin)
12 eggs
shredded cheddar
broccoli florets

optional:
salsa or salt & pepper

Spray a muffin tin with cooking spray and place one slice of turkey in each cup.

Whip eggs & ladle over turkey to fill each cup 3/4 of the way to the top.
Add a couple of small broccoli florets to each cup & sprinkle with cheddar.

Bake in oven for 30 minutes.
Take out and run knife around rim of each cup.
Let cool for 5-min and remove from tin.
Great to eat right out of oven;but can also be frozen.
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Old 02-16-2009, 08:33 AM   #20
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From Linda's Low Carb Menu's & Recipes

DOTTIE'S QUICK SWEET & SPICY STIR-FRY SAUCE
(I used this on pork tenderloin, it was very good)


Single Serving:
2 teaspoons Heinz low carb ketchup
2 teaspoons soy sauce
1 teaspoon white vinegar
1 teaspoon granular Splenda or equivalent liquid Splenda
1 drop sesame oil
1/8 teaspoon Thai red curry paste

Mix everything together in a small bowl. Add to stir-fries or use as a sauce or dip for roasted meats.

Makes 1 serving, about 2 tablespoons

Per Serving: 13 Calories; trace Fat; 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

Larger Batch:

1/4 cup Heinz low carb ketchup
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon sesame oil
3/4 teaspoon Thai red curry paste

Makes about 2/3 cup or approximately 10 tablespoons

With granular Splenda:
Per Tablespoon: 8 Calories; trace Fat; trace Protein; 1.5g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per Batch: 77 Calories; 1g Fat; 4g Protein; 14g Carbohydrate; trace Dietary Fiber; 14g Net Carbs

With liquid Splenda:
Per Tablespoon: 7 Calories; trace Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per Batch: 65 Calories; 1g Fat; 4g Protein; 11g Carbohydrate; trace Dietary Fiber; 11g Net Carbs
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Old 08-17-2009, 09:36 PM   #21
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Cream Cheese Muffins

(original recipe)
________________________________________

2 8oz pkgs philadelphia cream cheese (Regular or Neufchâtel)
2 eggs
1 Tbsp vanilla
1/2 cup Splenda

Soften cream cheese to room temp or about 40 seconds in microwave.
Add other ingredients.
Beat with mixer till smooth.
Pour into 12 muffin pans lined with cupcake papers.
Bake at 350 for 20 minutes.


HB's Cream Cheese Muffins
________________________________________

1 8oz pkg softened Neufchâtel cream cheese
1 cagefree organic egg
1 Tbsp vanilla
1/8 cup powdered erythritol
10 drops liquid stevia
(or you could use Truvia)

Yields 6 muffins; 3 different flavors w/ various ingredients stirred in before baking:
- 2 plain cream cheese (w/ 2 Tbsp's sour cream)
- 2 strawberry cream cheese (w/ 3 drops Capella flavor drops)
- 2 peanut butter (w/ 2 Tbsp's powdered peanut butter)


FOR MORE VARIATIONS:
http://www.lowcarbfriends.com/bbs/lo...e-muffins.html

Last edited by hummingbird11; 08-17-2009 at 09:39 PM..
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Old 08-30-2009, 10:28 AM   #22
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RICH SOUR CREAM CHICKEN

mmmmmmmm sounds DEE-LISH! thanks 4 sharing; I'm adding to my e-recipe files!

Quote:
Originally Posted by ny_shelly View Post
You guys just have to make this chicken - it's awesome.

I changed a few little things:
I used boneless chicken breasts that were defrosted;
I replaced the thyme with 1 tsp red pepper flakes;
I added 1/8 tsp black pepper and a sprinkle of parsley flakes;
Then I took the leftover sour cream mixture and mixed it in with 1/3 head (about 2 servings) raw cauliflower and put it in a separate covered casserole dish.

I cooked 4 chicken breasts in an uncovered casserole + the cauliflower in a covered casserole for 40 minutes on 375.
IT WAS FABULOUS. A little kick to it, but not too much.
The cauliflower had some sauce in the bottom of the casserole that I used to dip the chicken into.

Rich Sour Cream Chicken
8 chicken breast halves with skin and bones
1-1/2 c crushed pork rinds(about 20 rinds)
1-1/2 c sour cream
1-1/2 t salt
1 t thyme
1 t paprika
1 t garlic powder

Preheat oven to 350F.
Butter or oil an ovenproof baking dish(or broiler pan) large enough to hold the chicken.
Wash the chicken and pat dry with paper towels.
(Optional: for tastiest, juiciest chicken, wash the night before, and while still wet, sprinkle liberally with kosher salt, cover tightly, and refrigerate overnight; Rinse well and pat dry, then proceed with the recipe below, reducing the salt to 3/4 t in the sauce.)

Place the crushed pork rinds on a plate or a piece of wax paper.
In a wide, shallow bowl, mix together the sour cream, salt, thyme, paprika and garlic powder.
Dip the chicken into the sour cream mixture, then roll it in the crushed pork rinds.
Place the chicken pieces in the baking dish or pan.
Bake for 1-hour at 350F or until thoroughly cooked and tender.


Nutrient Info:

Entire recipe (8 servings):
carbs 14g; protein 345g

Per serving: (8)
carbs 1.7g; protein 43g


From Michael R. Eades, M.D. and Mary Dan Eades, M.D.
The Low-Carb Comfort Food Cookbook written by Ursula Solom

Last edited by hummingbird11; 08-30-2009 at 10:30 AM..
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Old 09-02-2009, 11:49 AM   #23
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Kaywood's Healthy Green & Blue Breaky Shake

http://www.lowcarbfriends.com/bbs/ma...l#post12429314

Quote:
Originally Posted by kaywood View Post

1 c. Vanilla Almond Breeze, unsweetened
2 T. extra-virgin-coconut oil
1 scoop vanilla Jay Robb protein powder
1 c. raw kale
2 c. raw spinach
1/3 c. frozen blueberries
Ice

Blend & Enjoy!

Holds me till lunch with no problem and I like getting most of my greens taken care of in my morning shake.
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Old 09-02-2009, 05:03 PM   #24
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Quote:
Originally Posted by hummingbird11 View Post


Since thick/thin (not/sugar) has been discontinued what would you use instead?
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Old 07-24-2013, 05:00 PM   #25
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Also subscribing... I'm hungry just looking at all this!
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Old 07-31-2013, 03:58 PM   #26
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I really love the way you did this,thanks
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