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Old 02-26-2011, 02:31 PM   #391
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Originally Posted by grfxgrl View Post
Anyone know if these pancakes are ok for week 1? the ingredients seem to be week one approved: LF cottage cheese, protein powder and egg whites.

I really hope so because I am soooooo tired of meat. Sigh.

Yes, you can have them
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Old 02-27-2011, 01:19 PM   #392
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Yumm

I made 2 of Susie's posted recipes this weekend. They were both good. I made the alfredo, I added chicken. I made 2 crustless "pizza" today for lunch. The pizza was my favorite. I was really craving pizza today for some odd reason, and this really hit the spot. Plus I made some for my hubby too, but just put his on round Pita bread. I like fixing 1 meal, so I'm trying to find things to fix for us together, but mine without the carbs!
I will upload pics to my profile.
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Old 02-27-2011, 07:06 PM   #393
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I made 2 of Susie's posted recipes this weekend. They were both good. I made the alfredo, I added chicken. I made 2 crustless "pizza" today for lunch. The pizza was my favorite. I was really craving pizza today for some odd reason, and this really hit the spot. Plus I made some for my hubby too, but just put his on round Pita bread. I like fixing 1 meal, so I'm trying to find things to fix for us together, but mine without the carbs!
I will upload pics to my profile.
Awesome, can't wait to see the pics. Did you use the Tofu Shirataki noodles for the Alfredo? I have to make dinner for my husband and mom so I have to fix my differently. I am going to make a few different dinners that I have seen posted. I will just add more for them. The crustless pizza looks great.
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Old 03-03-2011, 05:46 PM   #394
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I tried the pancake recipe yesterday. It was a little rubbery for me, but it was at least a change from yogurt and eggbeaters. They came really flat, so I took some walden farms choclate dip and spread it on and rolled them like crepes. That made me feel like I was having something decadent. I wouldn't make them all the time, but it will be nice to have them in the mix every once in a while.
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Old 03-04-2011, 05:45 AM   #395
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Portobella Pizza

I made a portabella mushroom pizza last night. I used a rather smallish portabella so when it shrunk I realized that I could have probably made two.
It was delicious, but as I say, small...so I was left a little hungry.
I fixed that by having 2 celery sticks with 1 Laughing Cow Reduced Fat Blue Cheese wedge..Yummm
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Old 03-04-2011, 06:43 AM   #396
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Using TVP

I found Mary's recipe for TVP oatmeal and plan to try it. Has anyone else used TVP for any other recipes? I saw some on the web as additions or substitutions to ground meat. Is TVP ok to use in the acute stage??
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Old 03-04-2011, 07:42 AM   #397
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Quote:
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I found Mary's recipe for TVP oatmeal and plan to try it. Has anyone else used TVP for any other recipes? I saw some on the web as additions or substitutions to ground meat. Is TVP ok to use in the acute stage??
My clinic said it was fine, but I'd call yours for sure.....Charlene is vegetarian and uses it too.....there may be other vegetarians on the board
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Old 03-05-2011, 05:27 PM   #398
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Big OOPsie on the oopsie rolls, my whites never whipped! went ahead and put it all together (otherwise would have wasted the rest of the ingredients). Since it was still liquid, I put them in muffin pan... now it looks like an muffin egg solufee sp?
There goes my three eggs for breakfast tomorrow.... lol
Maybe I will try again another time
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Old 03-05-2011, 07:36 PM   #399
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did you use your ELECTRIC mixer and cream of tartar?
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Old 03-06-2011, 06:04 AM   #400
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did you use your ELECTRIC mixer and cream of tartar?
I actually made these and followed a recipe that said it made 16 YES Sixteen Oopsies. So I poured a little batter on the cookie sheet and ended up with fourteen.. When they were done....WHAT??? they were like thin little pancakes....But tasty

I looked again for the recipe and found Susies....OK SIX sound better..I am making more today.
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Old 03-06-2011, 11:28 AM   #401
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I am sure that was what it was, I took out my old handheld electric mixer and it didnt work anymore, so I tried to use the magic bullet....I will have to go out and get a new mixer anyway... I will try again when I get it....
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Old 03-06-2011, 06:21 PM   #402
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I am sure that was what it was, I took out my old handheld electric mixer and it didnt work anymore, so I tried to use the magic bullet....I will have to go out and get a new mixer anyway... I will try again when I get it....
The magic bullet was probably too powerful and took the egg whites PAST the stiff stage......back to liquid. I followed an old recipe I had that said to beat the eggs "on the highest speed for 3 minutes, after each egg"......It got to a real stiff peak but I continued to the 3 minute mark, and at that point it was pure liquid again, and I couldn't get it stiff again, so had to start over. This time I only beat at 50% and it was stiff in less than 2 minutes. I have an old kitchen aid mixer, but I'm sure the recipe assumed it was being beaten by a small hand mixer.
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Old 03-06-2011, 06:26 PM   #403
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Does anyone eat the pure protein bars? I found some on sale today and they look okay, 3 net carbs. I was curious if they are safe to have in acute. I bought a couple and they look really good but I am holding out!
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Old 03-06-2011, 06:30 PM   #404
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Does anyone eat the pure protein bars? I found some on sale today and they look okay, 3 net carbs. I was curious if they are safe to have in acute. I bought a couple and they look really good but I am holding out!
This sounds familiar. Read the back does it say anything about uhm...bathroom situations? I picked up a pure protein type bar that said that. Bought it months ago, still haven't eaten it. What the heck is in that thing to require that disclaimer? Yikes?!
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Old 03-06-2011, 06:31 PM   #405
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Quote:
Originally Posted by Mary T8M View Post
The magic bullet was probably too powerful and took the egg whites PAST the stiff stage......back to liquid. I followed an old recipe I had that said to beat the eggs "on the highest speed for 3 minutes, after each egg"......It got to a real stiff peak but I continued to the 3 minute mark, and at that point it was pure liquid again, and I couldn't get it stiff again, so had to start over. This time I only beat at 50% and it was stiff in less than 2 minutes. I have an old kitchen aid mixer, but I'm sure the recipe assumed it was being beaten by a small hand mixer.

Mary, you are an absolute genius!! So right!!
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Old 03-06-2011, 06:33 PM   #406
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Tricia, LOL... I am running to my cabinet to check that bar right now! No bar is worth a "bathroom situation". Thanks for the heads-up!

Barb

Last edited by barbwired; 03-06-2011 at 06:35 PM..
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Old 03-06-2011, 06:36 PM   #407
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Quote:
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Have you tried the pancakes yet?? I haven't, but my sister loves them. She is in Wellness now but still follows the core of MWL. It drives me crazy but she wants to maintain her current weight..Hmmmm..Maybe I will feel differently when I am her size and have to borrow some of her clothes LOL.
I was not a fan of the pancakes...at all. I even tried it again a second time, blending it thinking the consistency would be better, and it was, but I thought it was too much egg. I wanted something pancakier (it's a word) and less like an omelette...

I have been eyeing that low carb baking powder. Anyone know if that's ok for the acute stage????
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Old 03-06-2011, 06:38 PM   #408
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Just checked it, says there could be gastrointestinal discomfort and excessive consumption may cause a laxative effect
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Old 03-06-2011, 06:49 PM   #409
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Just checked it, says there could be gastrointestinal discomfort and excessive consumption may cause a laxative effect
Oh no Well at least you found before you ate it and not because you ate it
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Old 03-06-2011, 07:36 PM   #410
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LOL..Good point!

Barb
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Old 03-06-2011, 11:21 PM   #411
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Hi ladies,
I really like the Pure Protein peanut butter/chocolate bar...hum. But they are like 24 carbs.
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Old 03-07-2011, 07:58 PM   #412
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Quote:
Originally Posted by Mary T8M View Post
The magic bullet was probably too powerful and took the egg whites PAST the stiff stage......back to liquid. I followed an old recipe I had that said to beat the eggs "on the highest speed for 3 minutes, after each egg"......It got to a real stiff peak but I continued to the 3 minute mark, and at that point it was pure liquid again, and I couldn't get it stiff again, so had to start over. This time I only beat at 50% and it was stiff in less than 2 minutes. I have an old kitchen aid mixer, but I'm sure the recipe assumed it was being beaten by a small hand mixer.
Thanks, that sounds about what happen... I wonder if you could just buy these at a specialty store..., that would be nice. Which recipe did you find to be better, I just used the first one listed in the thread: that was 3 eggs, separated, cream cheese, cream of tarter, truvia packets.
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Old 03-07-2011, 08:27 PM   #413
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Has anyone used Carbquik baking mix?
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Old 03-07-2011, 08:40 PM   #414
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Thanks, that sounds about what happen... I wonder if you could just buy these at a specialty store..., that would be nice. Which recipe did you find to be better, I just used the first one listed in the thread: that was 3 eggs, separated, cream cheese, cream of tarter, truvia packets.
I just used the recipe posted in the recipe threads too for the oopsie rolls.....the recipe I wrote about (where I learned that you CAN over beat eggs) was for a dessert I made a while back (prior to Medi)....It was a disaster when the eggs broke down.

Also the carbquick stuff is actually still pretty high in carbs (from what I've heard) and probably should be avoided while in the acute phase of Medi....JMHO
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Old 03-09-2011, 02:54 PM   #415
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Ok, I have a stupid question......

I made the Oopsie rolls today and made them in a muffin top pan. They turned out beautiful and equal in size however, they are about 1/2 " thick. Should I slice them in half or do you use two, one for top and one for bottom?
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Old 03-09-2011, 03:03 PM   #416
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Ok, I have a stupid question......

I made the Oopsie rolls today and made them in a muffin top pan. They turned out beautiful and equal in size however, they are about 1/2 " thick. Should I slice them in half or do you use two, one for top and one for bottom?
I'd say whatever works for you.....just remember to calculate the calories! I've only made them a couple times (I keep forgetting to make more) but I made mine bigger then flattened them out and used them more like a tortilla. I think making them flatter and adding splenda makes them more like pancakes! Once my glucgomannan powder arrives I'm going to try to add some to oopsies to see if it makes a difference.....maybe making them more bread-like!
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Old 03-10-2011, 02:21 PM   #417
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Mary, I made your pumkin sausage soup - OMG - it came out so good. Thank you, thank you. I was desperately looking for something new and it is definetely a keeper. I used unsweetened vanilla almond milk and sweat italian pork sausages. It came out creamy enough.
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Old 03-10-2011, 03:01 PM   #418
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Mary, I made your pumkin sausage soup - OMG - it came out so good. Thank you, thank you. I was desperately looking for something new and it is definetely a keeper. I used unsweetened vanilla almond milk and sweat italian pork sausages. It came out creamy enough.
Glad you liked it! I've never made it with the unsweetened VANILLA almond milk, but did use the unsweetened PLAIN and that was good. Right now I'm having trouble finding the unsweetened Vanilla and have only found the unsweetened chocolate once......I'm experimenting using Xantham gum to thicken things, I used it in the soup and that helped with the texture, but next time I'll use a bit more. Once my Glucomannan powder arrives I'll try it too. It's Kojac the stuff that Miracle Noodles are made from.

Tonight we're having the General Tsao's Chicken from the Medi Living Magazine (and is also posted on the Medi Dinner Recipe thread #18) I increased the sauce and will serve it over our last package of Miracle Noodles....until my order arrives
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Old 03-10-2011, 03:57 PM   #419
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Originally Posted by Mary T8M View Post
Glad you liked it! I've never made it with the unsweetened VANILLA almond milk, but did use the unsweetened PLAIN and that was good. Right now I'm having trouble finding the unsweetened Vanilla and have only found the unsweetened chocolate once......I'm experimenting using Xantham gum to thicken things, I used it in the soup and that helped with the texture, but next time I'll use a bit more. Once my Glucomannan powder arrives I'll try it too. It's Kojac the stuff that Miracle Noodles are made from.

Tonight we're having the General Tsao's Chicken from the Medi Living Magazine (and is also posted on the Medi Dinner Recipe thread #18) I increased the sauce and will serve it over our last package of Miracle Noodles....until my order arrives
I use Xantham gum everywhere - in all recipes that call for corn starch, even in my protein shakes because I like them creamy. When they are like water it does not satisfy me.
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Old 03-10-2011, 04:31 PM   #420
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I use Xantham gum everywhere - in all recipes that call for corn starch, even in my protein shakes because I like them creamy. When they are like water it does not satisfy me.
Actually, guar gum is better for creaminess. Xantham gum is a thickener. I prefer guar gum. You can use both -- 1/4 tsp of guar and 1/8 tsp of xantham in a standard sized shake. I found using too much Xantham made it bubbly and bloated -- not in a good way.
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