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Old 09-20-2009, 07:07 AM   #121
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Arghhh there is a whole foods organic store near the clinic i will look in there...thanx
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Old 09-22-2009, 07:52 AM   #122
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Oopsie Roll tips...

I just found out that if you add 1/4 tsp of xanthan gum (I bet guar gum would do the same thing) the egg whites get much stiffer and the oopsie rolls more substantial. Some people add 1 scoop of whey protein powder to the yolk to give them more substance as well. Also it helps to leave the rolls out in the air for hours to dry them out.
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Old 09-22-2009, 01:00 PM   #123
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Quote:
Originally Posted by beachlovn View Post
I have a quick question about the Oopsie rolls...
The recipe says 3 large eggs and 1/4 cup of egg white, and then calls for separating the large eggs. So when you whip the egg whites, are you whipping the egg whites from the three large eggs PLUS the 1/4 cup of egg whites? Sorry to be so dense! :-)
Beachlovn,

Please post your questions over here so that we can keep the recipe threads like a cookbook.

While I transferred that recipe from an old sight to a new sight, I just realized that I use a slightly different recipe. The recipe I use just calls for 3 eggs separated, a pinch of tartar and 3 oz of cream cheese (I use fat free). A packet of splenda is optional.

1. Separate eggs.

2. To the whites: Add cream of tartar and whip until very stiff. You should be able to turn the bowl upside down. You can add 1/4 tsp xanthan gum (and maybe even guar gum) and this will help get your whites even stiffer.

3. In separate bowl mix yolks, cream cheese, and splenda if desired. I use my magic bullet to mix them. Here is where you can get creative. If you are making rolls for sandwiches you can also add Italian seasonings, dehydrated onion, garlic, or whatever you like. If you are making them as a dessert or for breakfast you can add cinnamon, vanilla, more sweetners, .... The important thing to remember is that the additions need to go into the yolk mixture.

4. Gently fold the yolk mixture into the white mixture being careful not to beat down the whites.

5. Spoon mixture into Pam sprayed cookie sheet 6-12 mounds depending how big you want your buns, or a muffin top pan.

I bake mine at 325 degrees for 25 minutes. The original recipe said 300 degrees for 25-30 minutes.

I hope this helps. I will also post these directions in the recipe thread, without all the comments.
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Old 09-22-2009, 04:45 PM   #124
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Jeffrey's Girl Sunshine Chicken

Just tried this tonight post #16 on the dinner tread. Yummo was delish!!! Will make again perfect combo of sweet with alittle tang. Might reduce the butter next time I make it
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Old 09-22-2009, 04:49 PM   #125
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Thanks Susie for this find, excellent, I have been missing a occasional waffle and cant wait to try these. Really great finding new ways to eat per say carb foods without the carbs! Just what I need to stay with this for life!!

Quote:
Originally Posted by SDC2 View Post
I just found a great site for Oopsie Roll recipes...

Moved to LivinLaVidaLowCarb.com/Blog: Cleochatra's Amazing Low-Carb 'Oopsie Rolls' Recipe Is To Die For

There are recipes for:

Oopsie French Toast
Oopsie Waffles
Oopsie BLT and Pizzas
Oopsie Gourmet Valentine Pizza
Oopsie Panini
Oopsie Pita with Lamb Gyro with Tzatziki
Chocolate Almond Oopsies
Oopsie Almost Tiramisu
Oopsie Birthday Cake
Oopsie Boston Cream Napoleon
Oopsie Chocolate Eclaire Cake
Oopsie Cream Puffs
Oopsie Pizzelles and Canoli

Check it out!
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Old 09-25-2009, 07:53 AM   #126
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Melissa's melted brie Snack recipe thread post #14

Melissa,

How many servings are in the brie recipe?

McBoo
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Old 09-26-2009, 05:02 AM   #127
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McBoo-

The recipe is for a single serving. I hope you try it out and enjoy it. Thanks for asking! I like crushing the almonds sometimes. It's a really fun treat!
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Old 09-27-2009, 07:28 AM   #128
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Can the Oopsie rolls be eaten during week 1?
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Old 09-27-2009, 11:41 AM   #129
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Quote:
Originally Posted by Nattyho View Post
Can the Oopsie rolls be eaten during week 1?
According to my clinic's criteria, oopsie rolls would have to wait until week two. That is because the only cheese allowed in week one at my clinic is low-fat or fat-free cottage cheese. What cheese(s) are allowed in week one by your clinic?
-Jane
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Old 09-27-2009, 11:55 AM   #130
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Quote:
Originally Posted by luvlonghorns View Post
According to my clinic's criteria, oopsie rolls would have to wait until week two. That is because the only cheese allowed in week one at my clinic is low-fat or fat-free cottage cheese. What cheese(s) are allowed in week one by your clinic?
-Jane
Thanks Jane! At my clinic they told me I could have any kind of cheese as long as it's fat free or reduced fat.
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Old 09-27-2009, 11:57 AM   #131
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Quote:
Originally Posted by Nattyho View Post
Thanks Jane! At my clinic they told me I could have any kind of cheese as long as it's fat free or reduced fat.
I would call your clinic and ask them about the oopsie rolls. They are very low in carbs, but do have fat free cream cheese in them.
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Old 09-27-2009, 12:04 PM   #132
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Quote:
Originally Posted by Nattyho View Post
Thanks Jane! At my clinic they told me I could have any kind of cheese as long as it's fat free or reduced fat.
Natalie, if your clinic allows l-f or f-f cream cheese in week one, I would think that they would allow the oopsie rolls made with them.
-Jane
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Old 09-28-2009, 02:06 PM   #133
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Just tried the Cheesy Chicken Rollup (#21) on the lunch meal thread and it was delicious!! Best thing I've had all week, and super easy to make!!
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Old 09-28-2009, 04:50 PM   #134
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Quote:
Originally Posted by SDC2 View Post
I just found a great site for Oopsie Roll recipes...

Moved to LivinLaVidaLowCarb.com/Blog: Cleochatra's Amazing Low-Carb 'Oopsie Rolls' Recipe Is To Die For

There are recipes for:

Oopsie French Toast
Oopsie Waffles
Oopsie BLT and Pizzas
Oopsie Gourmet Valentine Pizza
Oopsie Panini
Oopsie Pita with Lamb Gyro with Tzatziki
Chocolate Almond Oopsies
Oopsie Almost Tiramisu
Oopsie Birthday Cake
Oopsie Boston Cream Napoleon
Oopsie Chocolate Eclaire Cake
Oopsie Cream Puffs
Oopsie Pizzelles and Canoli

Check it out!
Susie,

My first batch of Oopsie Rolls. How do they look? I can't wait to try them.
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Old 09-28-2009, 05:15 PM   #135
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Quote:
Originally Posted by MediInDallas View Post
Susie,

My first batch of Oopsie Rolls. How do they look? I can't wait to try them.
Perfect. I hope you enjoy them. You can toast them, but watch carefully because they burn easily.

If you want them hardier for burgers, you can add 2 tablespoons of flax seed meal to the yolk mixture.
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Old 09-28-2009, 05:20 PM   #136
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Those look excellent.

Susie, how would you count these in your totals for the day? Would they go in your protein column? I am still figuring this all out and get confussed lol.

Michelle
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Old 09-28-2009, 07:46 PM   #137
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Those look excellent.

Susie, how would you count these in your totals for the day? Would they go in your protein column? I am still figuring this all out and get confussed lol.

Michelle
You need to ask your clinic, but everything counts towards something. I had 700 calories (mostly protein, but the other non-protein as well) plus 2 cups of vegetables, or 1 cup of vegetables and 1 fruit. These are made from eggs and nonfat cream cheese, so there is a significant protein component to them. The calories for me came out of the 700.
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Old 09-28-2009, 08:21 PM   #138
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OK thanks. I get 500(envious of the 700 people, ha) calories of protein and 1 cup veggie and 1 cup fruit. I would assume it would count towards the protein as well. Defiantely going to give them a try. I have several ideas for them
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Old 09-28-2009, 08:40 PM   #139
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Quote:
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OK thanks. I get 500(envious of the 700 people, ha) calories of protein and 1 cup veggie and 1 cup fruit. I would assume it would count towards the protein as well. Defiantely going to give them a try. I have several ideas for them
The reason I was given 700 calories was because I exercise (studio cycling or spin) regularly 4 days a week and lift weights for 30 minutes prior to spinning. I don't know what your exercise routine is like, but you might want to make your clinic aware.

While I didn't lose as fast as some, I never had a week that I didn't lose something and I lost 62 pounds in a little less than 7 months.

The oopsie rolls have been a Godsend for me and I use them for breakfast, lunch and dinner, depending on the day. They are critical staple of my maintenance program. Yesterday I had french toast for breakfast, a chicken panini for lunch, and a small NY steak and salad for dinner. Both the panini and french toast were using the oopsie roll.

Good luck and please keep posting.
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Old 09-29-2009, 06:39 AM   #140
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Susie

I know what you mean about the oopsie! The best find ever!
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Old 09-29-2009, 06:53 AM   #141
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I can't wait to try them out! I am going to make them this weekend and use them to make some bruschetta ....yum!
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Old 10-06-2009, 05:25 PM   #142
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anyone try a low carb clam chowder recipe with almond milk etc.
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Old 10-06-2009, 06:11 PM   #143
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anyone try a low carb clam chowder recipe with almond milk etc.
What else is in the recipe?

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Old 10-06-2009, 08:42 PM   #144
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FYI

Quote:
Originally Posted by Carolina_Girl
Can we adapt to most of the recipes from Hungry Girl? I have noticed ALOTand was just wondering because I have read thru their cookbooks and like them?
Thanks!
Candy
Hi Candy,

In general, Hungry Girl does not worry about the carbs, just the fat and calories, so you have to be careful. Some of her recipes are fine as long as the ingredients all comply with the Medi food list you received on week 1. Some of her recipes I have been able to adapt, but some I have not. It all depends on how many carbs are in the recipe and how many carbs you can remove with substitutions. You have to get the carbs down around 5-10 grams, and again, the remaining ingredients all need to be medi compliant. Your total carb allowance for the day, according to my clinic, is 20-25g carbs.

Ways I have been able to adapt recipes are:

* substituting Oopsie rolls for bread
* just plain leaving out the bread/crust
* turning the contents of a sandwich into a salad
* using almond flour
* using unsweetened almond milk instead of milk
* using Truvia, Splenda in place of sugar
* using flavored extracts
* using Walden Farms products

I hope this helps. If there is a particular recipe you would like to modify and are not sure how, post it and we will be glad to give you suggestions.

Susie
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Old 10-07-2009, 11:44 AM   #145
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I don't have a recipe yet, was going to try and invent one, I can subsitute turnips for potatos, but what about clam juice and what to use for a thickener and for the cream/milk, just wondering if anyone tried one that worked ok. mary
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Old 10-09-2009, 10:06 AM   #146
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Hello all,

Third week and still going strong. I have a couple of food related questions that I would like to ask today.

1. Can we eat dried Chips like Vegetables?
2. How can I have some Pasta like food.

I know about Spaghetti Squash. But how about low carb pasta?

Andy
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Old 10-09-2009, 11:37 AM   #147
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1. Veggie chips are generally not OK. The calories and carbs are WAY too high. I have seen some recipes for kale chips that would be OK, so maybe if you find something you can make yourself to control the calories and carbs, it would work? I don't think I've ever seen any store bought ones that work.

2. Just about the only thing you can use would be Miracle Noodles. Do a search and you'll find tons of info on the boards about them. Low carb pasta is definitely not allowed in the acute phase.
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Old 10-09-2009, 03:31 PM   #148
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Quote:
Originally Posted by MediInDallas View Post
Hello all,

Third week and still going strong. I have a couple of food related questions that I would like to ask today.

1. Can we eat dried Chips like Vegetables?
2. How can I have some Pasta like food.

I know about Spaghetti Squash. But how about low carb pasta?

Andy
Andy, Miracle Noodles and other shirataki style noodles are allowed during the acute phase. Check out the Miracle Noodle thread here on lowcarbfriends. Miracle Noodles and other konjac type noodles have no nutritional value, no calories, etc. Many MEDI-ers, including Susie, McBoo and myself, have used them regularly and successfully. Others, like Jo, did not care for them at all. You won't know until you try.
You can also find shirataki style noodles that have tofu in them (in addition to the konjac flour). They are usually made by House Foods and are found in most grocery stores near the tofu. They are bagged in liquid and refrigerated. Each bag has only 40 calories, 6 carbs and 4 fibers.
All shirataki noodles require special handling, so check recommendations of experienced users and don't buy too many until you know how you feel about them.
-Jane
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Old 10-09-2009, 04:00 PM   #149
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Someone (I think McBoo) told me spaghetti squash was a no-no because it's considered a "winter squash" and we try to avoid those. Is that correct or are we allowed to have spaghetti squash??
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Old 10-09-2009, 04:56 PM   #150
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Quote:
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Someone (I think McBoo) told me spaghetti squash was a no-no because it's considered a "winter squash" and we try to avoid those. Is that correct or are we allowed to have spaghetti squash??
If you check the materials they gave you when you started there is a vegetable list which explicitly excludes winter squash. I remember this because I am a big fan of butternut squash soup and was disappointed when I found out it was a no no. I made a list of the allowable vegetables on the first page of the newbie section. That list was made using the Medi handouts. Again, your clinic might offer a different list, so you might want to check it. I remember someone recently making noodles out of something legal, I'm thinking it was eggplant, but I will post again if I find it and it is something other than eggplant.

I really enjoy the miracle noodles, but you have to learn how to prepare them. I drain them, then soak them in ice water with a splash of vinegar for about 15 minutes. Then I drain them and dry them with paper towels. I use a stack of about 10 paper towels (which I reuse over and over) to dry them. I heat them still in the paper towels because heating releases more moisture. Then I cut them up with scissors to make them more manageable (but this is purely optional), then I spray them with butter spray, add 2 tablespoons of parmesian cheese and toss. For me they are very satisfying and only 40 calories with the parmesian cheese. It sounds like a lot of prep, but it is really quite easy.

If you find a legal substitute, by all means please share. This is a group effort!
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