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Old 12-13-2007, 09:01 PM   #121
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almond flour?

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Originally Posted by ardnek View Post
Unless we can convince them to try ketosis, I don't think so.
LOL - I wish we could - yeast is so bad!!

have you tried experiementing with Almond flour? I made the chicken nuggets with it and it was really good.
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Old 12-13-2007, 09:09 PM   #122
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hmmmm

Almonds aren't allowed on induction, flax is.

Otherwise we could all have Kevinpa's donuts. lol. I'm trying to go strictly by the book for this thread, so as to not confuse newbies.
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Old 12-14-2007, 06:05 AM   #123
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Originally Posted by gettinserious View Post
Almonds aren't allowed on induction, flax is.
Only 1 tbsp of flax per day on Induction, right?

Susan
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Old 12-14-2007, 08:05 AM   #124
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Flax is pure fiber. Why would you only have 1 tbsp of it? I will look on the atkins site. The flax muffin has more than that!
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Old 12-14-2007, 08:17 AM   #125
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Didn't see it on the site so I went to 'the book' (The one I have handy is called Atkins Essentials~ It covers induction only, and in greater depth than DANDR)It is listed as a food to help w/Constipation ( an issue I struggle with) and it says a Tablespoon or more. Not necessary to count in your daily carb count.
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Old 12-14-2007, 08:21 AM   #126
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In 2002 DANDR Dr. A states you can have a tbl or 2 in or on food to help with constipation.
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Old 12-14-2007, 08:24 AM   #127
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2tblsp makes a yummy flax muffin.
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Old 12-14-2007, 05:11 PM   #128
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Well, actually and technically, yeast does "normally" NOT need sugar, because there is plenty of starch around, and as we all know, starch breaks down immediately into, ta da!, sugars. Sugar is used in the warm water when starting a baking run to "proof" the yeast, or get it woken up and working.

However, in LC baking, where there's WAY less starch, it's a good way to get the party started or it would be a VERY slow process indeed, as in the No Knead Slow Rise Bread Batter In A Bowl stuff...


Last edited by theislandgirl; 12-14-2007 at 05:13 PM..
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Old 12-14-2007, 05:24 PM   #129
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Hey, if thats the case, I got the time. Should I refrigerate when I do it and let it rise slowly that way, or will it be slow on its own? And would it spoil if left out and take very long?
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Old 12-14-2007, 05:24 PM   #130
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Thanks for all these yommy recipes!
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Old 12-14-2007, 07:09 PM   #131
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Quote:
Originally Posted by gettinserious View Post
Hey, if thats the case, I got the time. Should I refrigerate when I do it and let it rise slowly that way, or will it be slow on its own? And would it spoil if left out and take very long?
Haven't had time to try it myself, but I believe those questions were discussed on that No Knead (yada yada yada) thread.

Thinking out loud, though, spoiling is, generally, fermenting, and therefore so is yeast and yogurt and (for that matter) sauerkraut. Only spoiling that could actually SPOIL or ruin is if you left it long enough to grow mold or something, I think. That's not going to happen.

...and I'm edumacated guessing that it's going to be slow on its own, because there isn't very much starch in low carb ingredients, that's the point, eh?

Bread and yeast (think sourdough, just for starters) predate fridges. No worries.

Ah, the chemistry of cookery...
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Old 12-14-2007, 10:50 PM   #132
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Well part of the whole deal with the dough is egg. So it has me concerned. That is the main "wet" ingredient as well as the emulsifying agent.
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Old 12-15-2007, 01:05 AM   #133
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Hmmmmm, I'm positive the time it takes to rise, even slow, is not enough to have the egg go off on you.
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Old 12-15-2007, 06:37 AM   #134
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ok, I will try it. Seeing as I am also frying it, I would think that should kill any bacteria right?
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Old 12-20-2007, 05:28 PM   #135
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My birthday cake! I LOVE this woe!

Chocolate Spice Cake

One minute muffin recipe + *see below*
1 tsp cloves
1 tsp apple pie spice
2 tsp cocoa powder
2 more packets splenda

Cream Cheese Frosting

2 oz cream cheese
1 packet splenda
1/2 tsp vanilla extract

Nuke cream cheese for 30 secs. Add splenda and vanilla. Stir together with a spoon until smooth.


*One Minute Muffin *
Serving Size: 1

1/4 cup flax meal
1/2 teaspoon baking powder
1 packet splenda packet
1 teaspoon cinnamon
1 large egg
1 teaspoon butter

Put the dry ingredients in a coffee mug.

Stir.

Then add the egg and the butter. Mix.

Microwave 1 minute (or more). Take out. slice, butter, eat.

Cream cheese would go nicely, too.

Notes: 11.1 total carbs, 8.8 fiber, for 2.3 net carbs.

The shape of this can be changed by making it in a bowl.

It can be "toasted" once it's cooked.

The cinnamon can be replaced. I would imagine that any sugar free syrup could be added.

Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 223mg Cholesterol; 284mg Sodium


15 grams of carbs for the whole thing. About 5 net. Totals for cocoa not included as they vary





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Old 12-20-2007, 06:08 PM   #136
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Doesn't it get stuck in the coffee mug? Do you panspray it first?

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Old 12-20-2007, 06:12 PM   #137
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The OneMinuteMuffin recipe I use you melt your butter or CO first and then stir in your dry ingredients & egg. Also when done your muffin should not look dry but a little wet & shiny-turn the muffin out of your mug and clean right away before the flax has a chance to dry in the mug.
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Old 12-20-2007, 09:30 PM   #138
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Jude- This one did a little bit, but I usually run a butter knife around the rim and press in a bit along the bottom. Usually pops right out.
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Old 12-20-2007, 09:47 PM   #139
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Press in around the bottom? With a coffee mug? Eh?

Thanks, both...

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Old 12-20-2007, 10:31 PM   #140
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Quote:
Originally Posted by theislandgirl View Post
Press in around the bottom? With a coffee mug? Eh?
Turn your knife in as you run it around the inside of the coffee mug, it will help lift up the bottom of the muffin. For the regular recipe I've never had the muffin stick, it just comes right out.
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Old 12-20-2007, 11:22 PM   #141
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Ah, thanks, got it. Just went blank there!

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Old 01-01-2008, 08:03 PM   #142
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I have a question...does anybody else panic over the use of onions like I do? I love to caramelize them in a pan w/ butter and a bit of splenda...but according to ****** 1C of raw onion has like 13 carbs. Once that cup cooks down, they amount to nothing! So I can see where it would be soooooo easy to way overdo it!
thanks for any insight!
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Old 01-01-2008, 08:25 PM   #143
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I worry about using dry onions in recipes. I don't use much though.

I have a recipe!

I brown some sausage and piece it up like I would ground beef. Once that is finished, I scramble four eggs and then I combine it all in a microwave safe bowl and put a lid on it and shake it til it's all mixed. I then add in some shredded cheese and serve it out in portions for breakfast. It's a nice mixture and very filling.
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Old 01-01-2008, 08:32 PM   #144
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Bentley- I use onions in just about everything, but especially eggs. I do however use them sparingly when I do. Just enough to get the taste. And of course it goes in my totals.

Seth- That sounds good. You nuke them? For how long?
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Old 01-02-2008, 05:40 AM   #145
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About a minute, just to let the cheese melt.
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Old 01-02-2008, 08:55 AM   #146
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Subscribing............GREAT recipes! Thanks, "gettin" for starting this thread.
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Old 01-02-2008, 09:48 AM   #147
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Quote:
Originally Posted by gettinserious View Post
Ok, I have more, but am getting typer's wrist. So tomorrow with the rest. Enjoy cause unless someone else adds some, this is it for the week. I do not have to cook, because I cooked ahead! WHOOO HOOOOOOOO! Planning is so cool. I'm going to have to do this every Saturday. (since I'm home with kids anyways )

Ok, one more... this one is from my grammy though. If you think you hate dill, still try this. Its excellent. I am not a dill fan at all, but this dip is amazing. TRUST ME! Do NOT pass this up because you think you don't like something.


Raw Vegetable Dip

2 C. Miracle Whip or mayo (doesn't have any more than mayo)
2 C. sour cream
3 tsp dill weed (HAHAHA! Bevis and Butthead running through my mind at that one. lol)
1 1/2 tsp seasoned salt
1 1/2 tsp garlic powder
3 tsp parsley flakes
3 tsp onion flakes

Mix together and let mingle all night in fridge.


I have no pic of this, but its good. You will never have another dip like it. I eat this after about 2 hours and its still good. Every day it sits though, it gets better. AND its freezable.

I thought I would set this one out, seeing as the holidays are coming around.

I this stuff. I got the recipe from a friend. good stuff!
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Old 01-02-2008, 09:58 AM   #148
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No problem its hard to come up with new stuff. Its slow going, but I'm happy with the thread so far.
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Old 01-02-2008, 11:37 AM   #149
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I have trouble being too worked up over a veggie. Yes, Onions are root veggies, so is garlic, But they are both healthy and a little goes a long way.

This is from Cheri's siggie to newbie info~

A BEGINNERS' GUIDE TO LOWCARBING

Quote:
ATKINS ACCEPTABLE FOOD LIST


In order to covert you body system to "Fat Burning", you will need a safe low carb food list to work with. The low carb food list provided in this page can also be used as a guide for your Atkins Diet foods. All food in our low car food list contain food with 10% carbohydrate or less. For detail information on the carbohydrate content in individual food please refer to the carbohydrate counter chart at this site.

Meats
Bacon , Beef , Calf Liver , Chicken , Cornish Game Hen , Duck , Goose , Ham , Kielbasa , Lamb , Pork , Quail , Sausage ,Steak , Turkey , Veal Steak.

Fish
Anchovies in Oil , Bluefish , Catfish , Cod , Flounder , Halibut , Herring , Mackerel , Mahi-mahi , Salmon , Sardine , Scrod , Snapper , Trout , Tuna.

Shellfish
Clams , Crab , Lobster , Mussel , Oysters , Scallops , Shrimp , Squid.

Daily
Butter , Cheese , Cream , Coffee , All Egg , Mineral Water , Mayonnaise , Tea ,Water.

Salad Vegetables
Alfalfa Sprouts , Arugula , Bok Choy , Boston Lettuce , Celery , Chicory , Chives , Cucumber , Endive , Escarole , Fennel , Jicama , Mache , Morels , Mushrooms , Olives , Parsley , Peppers , Posse Pied , Radiccio , Radishes , Romaine , Sorrel.

Vegetable s
Asparagus , Avocado , Bamboo Shoots , Bean Sprouts , Beet Greens , Broccoli , Brussel Sprouts , Cabbage , Cauliflower , Celery Root , Chard , Christophene , Collard Creens , Dandelion Greens , Eggplant , Hearts of Palm , Kale , Kohlrabi , Leeks , Okra , Onion , Pumpkin , Rhubarb , Sauerkraut , Scallions , Snow Pea Pods , Spagheti Squash , Spinach , String or Wax Beans , Summer Squash , Tomato , Turnips , Water Chestnuts , Zucchini.
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Old 01-02-2008, 01:23 PM   #150
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I use green onions (scallions) instead of others in my eggs and they give the same flavor and very low carb
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