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Old 02-15-2010, 11:02 PM   #271
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Im sorry, Im kinda new here in this forum. I cant see which links you are talking about. Can you please help me? Thank you
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Old 02-24-2010, 05:47 AM   #272
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Quote:
Originally Posted by JStasinos View Post
I make Avgolemeno soup (its a greek egg, lemon, rice soup) for my family frequently. I make it with chicken and its great and refreshing in the winter. I was making it yesterday and decided to adapt for MWL. Can someone else take a look and decide if it would be Medi Friendly.

Boil a whole chicken for 1 hour, till meet starts to fall off bone.
Take chicken out and debone and set aside.
Beat 4 eggs with 1 cup lemon juice, slowly add in the homemade chicken broth and beat till frothy.

At this point I would normally add the rice and cook it. I took out the soup for me with no rice in a separate bowl and proceeded to add rice to the pot for my family and let it cook till rice is done (cook only till firm)

You then add in the shredded chicken. So I added some shredded chicken to my bowl, and added rest to my families soup.

Add salt & pepper to taste.

What do all the experts think? I hope it would be, as it awesome and easily modified for the plan.
Hi! I am not an expert, but I did see a comment that the home-made broth might have too much fat in it. This would delay your soup eating by a day, but you could separate 1/4 of the broth for yourself, put it in the fridge overnight and then remove the fat disk that forms on the top the next day. Then heat it up, add one egg and 1/4 cup of lemon juice. (This sounds like a terrific recipe BTW, so I think I might try it!) You could also try boiling the chicken without the skin as that is where most of the fat is. I am a huge fan of homemade stocks and broths - they taste far superior to anything you get in the store, so my response is most certainly biased by that!

As for counting, my clinic gave me a list of three categories of proteins covering a range of fat content. The 75 calorie per list includes prime rib, so it would seem you would be safe counting the shredded chicken in that category?

Again, I just started, but I love to cook and so have already been thinking of how I can adapt some of my recipes to the program.
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Old 02-24-2010, 11:27 AM   #273
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What website do you use to calculate the nutritional info. on the recipes? I looked at the Daily Plate site, but couldn't find anything other than entering the entire recipe. Am I overlooking something on there, or is there a better website? Thanks in advance!
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Old 02-24-2010, 12:50 PM   #274
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What website do you use to calculate the nutritional info. on the recipes? I looked at the Daily Plate site, but couldn't find anything other than entering the entire recipe. Am I overlooking something on there, or is there a better website? Thanks in advance!
I used Daily Plate to calculate the nutritional information. I entered the entire recipe, than divided by the number of servings.
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Old 02-28-2010, 12:06 PM   #275
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Hey Jo,

I made your sauted zucchini the other night and had a problem w/ the garlic burning. I did use EVOO so I am not sure what happened. Do you add the garlic at the same time as the zucchini or twds the end? Thanks, SCgirl
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Old 03-01-2010, 06:33 AM   #276
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cheesecake bites

How you tried the Walden Farms chocolate syrup? Is not bad and at all and is calorie and carb free.

Quote:
Originally Posted by Justin1 View Post
I got knocked out of ketosis this morning

last night we made:

Frozen Chocolate Cheesecake Bites!

(2 Bites: 40 calories, 0g fat, 100mg sodium, 6.5g carbs, 0g fiber, 1g sugars, 2g protein = 1 Point!)

Meet our new favorite use for ice cube trays.

Ingredients:

3/4 cup Cool Whip Free
5 tbsp. fat-free cream cheese; softened
1 tbsp. SPLENDA, Granular
10 tsp. HERSHEY'S Sugar Free Syrup


pretty tasty but i am 75% sure it was this. I did have a bit of the famous dave's georgia mustard, but it was a tiny amount

so one or the other

here is the info on the bbq sauce




fortunately i've been to the gym 3 times since thursday and really enjoying it, so today I'm gonna pound water and get right back into it.
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Old 03-08-2010, 12:08 PM   #277
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Does anyone have a MEDI trail mixed snack recipe
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Old 03-09-2010, 07:53 PM   #278
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Just a reminder

Please post nutritional information with your recipes in the recipe threads and post any comments or questions about the recipes you have tried or want to try here.

Thanks!
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Old 03-10-2010, 12:47 AM   #279
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SC girl - let me check that recipe again. I have not made it in a little while....I will pop back in here with an answer...


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Old 03-10-2010, 12:51 AM   #280
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Okay, I did a little check on that recipe. I caramelized the garlic before popping it into the EVOO along with the zucchini. Hope that helps....


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Old 03-21-2010, 10:12 AM   #281
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Hi! I have a question about the turkey pepperoni. My supermarket carries the Hormel brand, which, according to the package, is 70 calories for 17 slices. I have seen some posts about turkey pepperoni that is 50 calories for 15 slices. Is there a different brand out there that people are buying? Or is it being counted as less because when you microwave it some of the fat is released?

Thanks!
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Old 03-22-2010, 10:32 AM   #282
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Tomatoes

My favorite "fruit" is tomatoe. My clinic does not encourage eating them. Can anyone offer any insight? I am also curious about salsa. I was under the impression that salsa was a great low fat/low carb food. The one I purchase has 0 fat/2 carbs/1 fiber/1 sugar for 2 TBLS. This is not an approved food during the acute phase.
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Old 03-22-2010, 03:18 PM   #283
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Quote:
Originally Posted by BAGS32 View Post
My favorite "fruit" is tomatoe. My clinic does not encourage eating them. Can anyone offer any insight? I am also curious about salsa. I was under the impression that salsa was a great low fat/low carb food. The one I purchase has 0 fat/2 carbs/1 fiber/1 sugar for 2 TBLS. This is not an approved food during the acute phase.
My clinic goes with what the handouts say - you can either have two cups of vegetables (from the list) or one cup of veggies and one cup of fruit (again from the list). Tomato falls under the allowable fruits. I asked specifically about eating it, (because I too am a tomato lover) and they didn't give me any special warning about it. I didn't ask about pre-made salsas or sauces because I usually make my own. I suppose the main thing would be to keep checking your ketones. If you add tomatoes (or salsa) and they knock you out of ketosis, then you'll need to stay away from them.
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Old 04-08-2010, 07:40 AM   #284
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How many Nuts in the 100 cal Pck of Cocoa Almonds? I had to buy the big container and want to get an estimate of what would equal the 100 Calorie. Love them-thanks for all who recoomended them-they saved me at Easter!
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Old 04-09-2010, 11:14 AM   #285
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How many Nuts in the 100 cal Pck of Cocoa Almonds? I had to buy the big container and want to get an estimate of what would equal the 100 Calorie. Love them-thanks for all who recoomended them-they saved me at Easter!
If I can remember correctly they have 12-14 almonds in them depending on the size of the almonds.
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Old 04-11-2010, 11:25 AM   #286
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We cannot find Promise Fat Free Spread. We're in the Dallas area and we've checked Tom Thumb and Kroger. Any alternatives? Or is there another store we need to check?
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Old 04-11-2010, 01:09 PM   #287
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We cannot find Promise Fat Free Spread. We're in the Dallas area and we've checked Tom Thumb and Kroger. Any alternatives? Or is there another store we need to check?
Try one of the butter sprays or any other fat free or low fat butter spread.
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Old 04-11-2010, 02:06 PM   #288
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Thanks, Susie. Didn't know if spray could be comparable and I have that.

Studying the Oopsies recipes. So many. Noticed there isn't nutritional info especially when you say 6 to 12 oopsies. How do y'all decide how many calories, etc. you get in an Oopsie?
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Old 04-11-2010, 06:59 PM   #289
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If I can remember correctly they have 12-14 almonds in them depending on the size of the almonds.
Thanks!
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Old 04-30-2010, 06:59 AM   #290
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almond breeze vanilla-when i found iy i was thrilled, but acup was 16 carbs-is it the wrong one?

btw-i did the cheese cake bite recipe with vanilla extract and 4 crushed cocoa almons mixed in---yummy!
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Old 04-30-2010, 07:02 AM   #291
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Quote:
Originally Posted by cjbee View Post
almond breeze vanilla-when i found iy i was thrilled, but acup was 16 carbs-is it the wrong one?

btw-i did the cheese cake bite recipe with vanilla extract and 4 crushed cocoa almons mixed in---yummy!
Two versions... unsweetened and regular.

Almond Breeze Nutrition Facts, Calories, Fat, Protein, and Diet Information - Food Search Results - The Daily Plate Calorie Counter
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Old 05-01-2010, 10:52 AM   #292
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Quote:
Originally Posted by cjbee View Post
almond breeze vanilla-when i found iy i was thrilled, but acup was 16 carbs-is it the wrong one?
The boxes look very similar so you have to be careful to grab the unsweetened one.
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Old 06-15-2010, 03:48 PM   #293
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Moving this over for Mel2006:

For the Caprese salad, where do you find the Sal and Judy's and the special brand of mozzerella? Whole Foods?
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Old 06-15-2010, 06:45 PM   #294
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Try one of the butter sprays or any other fat free or low fat butter spread.
Central Market has it in the Dallas area!
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Old 06-23-2010, 12:14 PM   #295
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has anyone here tried making oopsies with less yolks and more egg whites? Im really getting into them, but if I can lighten it up more Id like to...
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Old 06-23-2010, 04:34 PM   #296
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Ortal - I remember reading once that you were having trouble with an oopsie rolls recipe, I've never looked into trying to make them....but could you post how you successfully made them? Thanks!
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Old 06-24-2010, 06:30 AM   #297
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Ortal - I remember reading once that you were having trouble with an oopsie rolls recipe, I've never looked into trying to make them....but could you post how you successfully made them? Thanks!
I did! I tried again the second night but bought parchment paper and metal bowls to whip the egg whites in which really helped get them fluffy. They were good right out of the oven and a little while later fell a bit flat but were still tastey. If I find muffin top pans Ill be buying those. I tried them last night in a bread pan but it didnt work very well, they fell pretty flat. But Ill keep trying Just want to try to cut out some of the cheese...
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Old 06-24-2010, 09:21 AM   #298
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Ortal - Do you mind posting which recipe you used....list it all out please as I've found a couple on here and want to do it like you're doing since you like them so well! Thank you! And congratulations, I think you just changed your avatar, right?
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Old 06-24-2010, 10:21 AM   #299
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Ortal - Do you mind posting which recipe you used....list it all out please as I've found a couple on here and want to do it like you're doing since you like them so well! Thank you! And congratulations, I think you just changed your avatar, right?
I did indeed! Very exciting

I used the basic recipe I found on here:: here it is with my changes
---------------------------------------------

3 large eggs
¼ cup Egg Whites
two packets stevia (but I am sure splenda will work fine)
A pinch of cream of tartar
3 ounces Kraft cream cheese, fat free

Preheat oven to 300 degrees.

Separate the eggs and add Stevia and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff ... Using a metal, chilled bowl for better results. add the tartar after the egg whites start to become foamy. keep at it until the batter sticks to the beaters.

Using a spatula I used a rubber bowl scraper, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.

Line pan with parchment paper (works better for me than spray) and make 10-16 mounds with your mixture.

Bake for about 25 minutes untill the tops are brown and they are soft. Let cool for a few minutes. Best eaten right away.

Be careful not to go overboard like I did Hope this helps!! I am by no means a baker
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Old 06-24-2010, 10:34 AM   #300
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Thanks Ortal. Maybe I'll try them this weekend. Do you add flavors to yours?

I just now mixed up a batch of Medi gummies...found on the medi dessert thread from a long time ago (6/17/2009 #18). I've been wanting to make them for a while. I made with 4 packets plain gelatin and 1 packet SF orange jello mix....sounds like all the calories will actually probably be protein calories and very chewey. Check it out!
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