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Old 06-05-2014, 02:57 PM   #1411
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It's under the thread "Fantastic Flour" but everyone in the forums seems to refer to it as BTF (Better Than Flour). Here's the link Fantastic Flour Mix Big Batch & Recipes

I got my oat fiber last week and tried making donut holes. They were ok but I need to keep trying different recipes I think. Since I have a baggie of it mixed up, it made sense to use it in place of the coconut flour in this recipe. I didn't feel confident enough to replace the almond flour.
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Old 06-05-2014, 03:14 PM   #1412
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Thanks darling!
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Old 10-09-2014, 10:03 AM   #1413
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Spicy mayo tuna salad - the best thing ever!

Seriously you guys, you have to eat this!!!

The thing I miss the most about LC'ing is sushi. When I really thought about it - I just miss the taste of spicy mayo. Well I used Pinterest to find a recipe for it and low and behold, it's LC friendly!!!

I made a spicy mayo tuna lettuce boat and it is SOOO good.

All you do is mix a can of tuna with 1 TBS Sirachi (more or less depending on how spicy you want it), with a TSP of sesame oil and enough mayo to coat the tuna. That's it!!! Then you can add other veggies if you like.

The sesame oil has no carbs, the same with the mayo, and the Sirachi has 1g of carbs per 1TBS.

I ate it like this


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Old 10-09-2014, 08:36 PM   #1414
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Where is the 'like' button?! Going to try this tomorrow. T.y.
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Old 11-23-2014, 05:49 PM   #1415
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Oopsie pizza

I experimented with oopsie roll Britons today and ended up making a pizza crust out of it.

Oopsie roll recipe with no Splenda, added garlic salt and 1/3 c shredded cheddar
Fry about 1/3 of the recipe in a 10" frying pan until just brown on both sides
Top with your favorite LC toppings
Bake at 375 until brown on top (about 22 min in my oven)
YUM!
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Old 11-24-2014, 06:25 AM   #1416
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That looks great Tammy. How did you keep it from burning around the edges and bottom. I find oopsies are inclined to burn at higher temps....
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Old 12-02-2014, 08:39 PM   #1417
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Hi Cathy! I didn't do anything in particular. It didn't burn even a little bit. I'm looking forward to making another of these this weekend. YUMMMMM!
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Old 12-02-2014, 09:12 PM   #1418
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Quote:
Originally Posted by Soobee View Post
Is this the one?
Minute Microwave Cheesecake Cleo
2 ounces cream cheese, softened
2 Tbsp. sour cream
1 egg
½ tsp. lemon juice
¼ tsp. vanilla
4 Tbsp. sugar replacement sub
Mix all ingredients thoroughly in a microwave-safe bowl. Cook on high heat for 90 seconds, stirring every 30 seconds incorporating all ingredients.
Want to try this
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Old 12-03-2014, 08:50 PM   #1419
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Originally Posted by divatribble View Post
Want to try this
I tried this a few times and tried to like it. Unfortunately I hated the texture. It came out almost like a curdled, cottage cheese type of texture. The flavor was good, so I've thought about trying to do it without microwaving it.
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Old 12-13-2014, 10:01 AM   #1420
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This is a recipe I found on Food Network that might be one of the most delicious meat dishes I have ever had. I tweaked a few steps in the recipe (original recipe is linked below) and served it with mashed cauliflower instead of polenta. The recipe looks long and involved, but it's really not--I just used a lot of detail to explain the steps!

Braised Country Style Pork Ribs

3 pounds bone-in country-style pork ribs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 carrot, chopped (optional)
1 stalk celery, chopped
1 small onion, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup apple cider vinegar
2 tbsp dry red wine (optional)
2 bay leaves
2 1/2 cups chicken stock

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper.
• Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed.
• Remove the ribs and set aside.
• Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and cook until slightly browned and caramelized.
• Add the garlic and cook until fragrant, about 1 minute
• Add the bay leaves and stir for a few seconds to release their aromas.
• Deglaze the pan with the vinegar and red wine.
• Add the tomato paste and stir to form a thick paste with the vegetables and liquids
• Add the stock to the pan and heat, stirring, until stock is boiling
• Add the ribs back to the pan and add enough more stock if needed to reach halfway up the sides of the ribs.
• Bring the pan to a simmer, cover and place in the oven or crock pot
• Braise until the meat is tender, about 1 1/2 hours for the oven, or about 6 hours on low in the crock pot.
• Once meat is done and very tender, pour off the liquid and skim off excess fat (sauce can be kind of oily, otherwise). Simmer sauce on the stove for a few minutes to reduce, if necessary

Last edited by dianafoot; 12-13-2014 at 10:04 AM..
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Old 12-13-2014, 12:56 PM   #1421
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YUM!!! Will be looking for some country style ribs this week!
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