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Old 10-27-2008, 05:48 PM   #31
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I'm hoping that it will make decent floopsies.
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Old 10-27-2008, 06:16 PM   #32
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well they got stuck.. but im going to have to see what to do with them..
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Old 10-27-2008, 08:32 PM   #33
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Bunny's pudding recipes!

Warm Chocolate Pudding
Put 2 eggs in a blender, add 1 tsp. vanilla extract, 3 splenda, 2 tbsp. cocoa and blend. Meanwhile, put 2 tbsp. EVCO in bowl and nuke for 1 minute. Add to egg mixture and blend again for a minute. Transfer to mug/small bowl and nuke for abou 30 seconds, just enough to warm. It is incredible; thick, creamy, warm, just like homemade chocolate pudding right off the stove but better. It's the EVCO that does the trick.

Chocolate Volcanoes
Next time I will do the same as above, except put half the mixture in a bowl and reserve the other half. Nuke the portion in the bowl for a little less time than for a chocolate egg, then pour the gooey stuff on top, so the gooey stuff mixes with the gooey stuff in the center of the half-baked chocolate egg. Kind of like chocolate volcanoes Yummie.
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Old 10-28-2008, 08:45 AM   #34
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Quote:
Originally Posted by ladyboss7 View Post
Oopsie Rolls (Gluten-Free Buns)
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add 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 (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.

Makes 6@ about 85 calories a piece, >1 carb per
Induction Friendly, Gluten-Free


Cream Cheese Pancakes
3 oz cream cheese
2 eggs (2.4gm)
2 T whey protein (unflavored or vanilla, sugar free)
1 pkt sweetener of your choice
1/2 tsp baking powder
1/2 tsp SF vanilla (1Tbsp Davinci SF vanilla syrup also works)

Microwave cream cheese until soft Add eggs
and mix until smooth. I recommend an immersion blender, worked
better for me than regular hand mixer. Add whey protein,
sweetener, vanilla and baking powder. Cook on low-medium heat on
greased pan.
Hey there ladyboss...do by chance have the macros for these pancakes?
I'm doing a PSMF, and these look like something i could do if I tweaked it to use FF Cream Cheese, or neufatchel or something...otherwise i can figure out the macros and post.
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Old 10-28-2008, 10:13 AM   #35
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Quote:
Originally Posted by nill4me View Post
Hey there ladyboss...do by chance have the macros for these pancakes?
I'm doing a PSMF, and these look like something i could do if I tweaked it to use FF Cream Cheese, or neufatchel or something...otherwise i can figure out the macros and post.
I'm sorry I don't, I reposted these from another thread....
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Old 10-28-2008, 11:40 AM   #36
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OMG - this thread rawks! than you so much ladyboss & arly & everyone!
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Old 10-28-2008, 01:03 PM   #37
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Fawn's Salad Recipes

Egg Salad
chopped hardboiled eggs
mayo
sea salt
uncured bacon drippings (nitrate/nitrite free)
uncured crumbled bacon
* yummy slightly warm!

Chicken Salad
chicken
chopped hardboiled eggs
mayo
sea salt
chopped onions
chopped walnuts (adds omega 3)

Tuna Salad
tuna
chopped hardboiled eggs
mayo
sea salt
chopped dill pickle
raw sunflower seeds (provide a wealth of important nutrients + dietary fiber)
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Old 10-28-2008, 01:13 PM   #38
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just love this thread...get so many ideas about how ways to tweak recipes to keep it legal & interesting,too
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Old 10-28-2008, 06:29 PM   #39
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Anyone missing their nice hot frothy cappuccino's? Try this!!

[COLOR="Sienna"]Egg Cream Cappuccino[/COLOR]

About 5 oz leftover hot coffee

About a 1/2 cup boiling water
1 tsp vanilla extract
1 pkt Splenda (or equivalent sweetener)
*(or substitute a splash of your fave DaVinci's in place of the vanilla and Splenda packet)
1 or 2 eggs

1 pkt Splenda or small sprinkle from Splenda QuickPack packet

Put coffee in a large mug. Add next 4 ingredients to a blender/Magic Bullet and blend until frothy. (30 sec?) Pour into mug with the coffee. Sprinkle top with last Splenda pkt and slowly stir in.

This is nice and frothy, like a "real" cappuccino.
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Old 10-28-2008, 11:23 PM   #40
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Quote:
Originally Posted by ladyboss7 View Post
Bunny's pudding recipes!

Warm Chocolate Pudding
Put 2 eggs in a blender, add 1 tsp. vanilla extract, 3 splenda, 2 tbsp. cocoa and blend. Meanwhile, put 2 tbsp. EVCO in bowl and nuke for 1 minute. Add to egg mixture and blend again for a minute. Transfer to mug/small bowl and nuke for abou 30 seconds, just enough to warm. It is incredible; thick, creamy, warm, just like homemade chocolate pudding right off the stove but better. It's the EVCO that does the trick.

Chocolate Volcanoes

Next time I will do the same as above, except put half the mixture in a bowl and reserve the other half. Nuke the portion in the bowl for a little less time than for a chocolate egg, then pour the gooey stuff on top, so the gooey stuff mixes with the gooey stuff in the center of the half-baked chocolate egg. Kind of like chocolate volcanoes Yummie.

and ladyboss7's version:


Quote:
Originally Posted by ladyboss7 View Post
So I decided to try Bunny's Chocolate pudding but I altered it cause I'm trying to keep the carbs way low and between the cocoa powder and splenda i didn't want those carbs.....so here's how I changed it and it was DIVINE ......

I put 2 eggs, 1T vanilla extract, several drops of liquid stevia, 3 T waldens sugar free Chocolate syrup in the blender and whipped it up, then I melted 2T EVCO in the micro and added that to the egg mixture in the blender and whipped it up really good. Poured it all in a bowl, put it in the micro for 30 seconds, stirred it....still pretty soupy (cause I used syrup, not powder) so I zapped it for another 30 seconds....but BE CAREFUL here, cause the egg will start to cook, so stop it every 5 - 8 sec to stir, then take it out stir it up and if you CAN put it in the fridge to cool down and thicken even more....I put mine in the fridge for about 20 min....that was all I could wait....and it was soooooo good.....very thick, very chocolately and the EVCO makes it so creamy!
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Old 10-29-2008, 05:40 AM   #41
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hi ladies, thanks for posting all these recipies
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Old 10-29-2008, 08:14 AM   #42
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Totally Awesome Pumpkin Milkshake, no protein powder necessary

Bobo's Pumpkin ThickShake

Quote:
Originally Posted by Bobo36us
Everybody.................This tastes EXACTLY like a pumpkin pie, AND has the consistency of a regular milk shake!!!

Deb, thanks for the tip on freezing the pumpkin. I also froze the heavy cream. With those two ingredients frozen, there is no need for additional ice cubes.

I can't stress this enough, pre-freezing the ingredients makes all the difference! I never did like the ice chunks in ANY of these shakes made with regular ice, no matter how small the ice chips were.

This is very creamy, very smooth, and tastes EXACTLY like a slice of pumpkin pie.

Another great thing is that there is NO special protein powder in here! There are just a few simple ingredients that you probably all have laying around the kitchen.

About the raw egg, get over it (LOL). Believe me, no one on here could possibly be more disguisted about eating a raw egg in anything than I could be. Believe me, you will NEVER taste it, or even think about it once you taste how good this is!

This also makes a great quick and easy meal replacement, in addition to an after dinner treat.

Nutrition info and more tips below pics.



You can see from the pic how thick and creamy this is. Notice how the straw stands up, and how there are no little ice particles on top.


This is all you will need for the entire recipe! (pumpkin, cream, egg, spice, sweetener, and water) How simple is that???


Just combine all ingredients at once, and blend. Here is a pic of the frozen cream being added.



Here is a pic of the frozen pumpkin being added.


Add the water, mix, and enjoy!!!



Here is the nutritional info:

1/3 Cup Pumpkin.......................26 calories.......2.6 carbs.......(.3) fat.......1.3 protein
1/4 Cup Heavy Cream...............200 calories.......1.7 carbs.........22 fat......1.2 protein
1 egg......................................71 calories.......(.4) carbs..........5 fat.........6 protein
2 Teaspoons Sweetener Blend.......0 calories..........0 carbs..........0 fat.........0 protein
1/4 Teaspoon Pumpkin Pie Spice....0 calories..........0 carbs..........0 fat.........0 protein
1/2 Cup Water............................0 calories..........0 carbs..........0 fat.........0 protein
Totals....................................297 calories.......4.7 carbs.......27.3 fat.......8.5 protein


This shake is about 83% fat as is, so it would also work out great for you fat fasters, or anyone on Banta.

But, if you want a little more protein, simply throw in a scoop of your favorite vanilla or unflavored protein powder. If you want a little more fiber, add a Tablespoon of flax, you won't even notice it with the strong pumpkin flavor.

If this does NOT taste exactly like a pumpkin pie to you, try adding a little more pumpkin spice or a little more sweetener. You could also try a dash of cinnamon.

This is really quick, really easy, and really tasty!!!

Last edited by metqa; 10-29-2008 at 08:19 AM..
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Old 10-29-2008, 08:24 AM   #43
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Thanks Metga! That looks fantastic!
I hope TJ's finally has their organic pumpkin so I can give your ahake a whirl ~ YUM!

I agree re: the raw egg ~ there is no taste ~ only yummy creaminess + raw egg is highly beneficial for us!


[COLOR="Red"]I cheesecake![/COLOR]

DH hates the taste of splenda & davinci's and all that AS stuff.

so I've been using erythritol; he says it tastes like real sugar!

I think so too.

Only thing is Erythritol can make things taste a little gritty ~
But we (me/DH) just found a way around that little problem!

Add 2 Tbsp of Erythritol to 1 Tbsp of Water
Microwave for a few seconds (you want it to heat NOT cook)
It will dissolve and melt then you can use it in your Recipe!

I used:

4 Tbsp Erythritol dissolved in 2 Tbsp Water
8 oz cream cheese
1 egg
split 3 ways & baked in 3 mini Wilton cake pans for 1 hour in water bath at 350

Fantastic!

Emerald Forest 5 lb bag is the best deal on Erythritol (Google it)
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Old 10-30-2008, 03:18 PM   #44
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Chicken "noodle" soup

After you've cooked up your lovely homemade chicken stock.....here's a great way to add something of substance to your soup without going way off the egg plan.
Beat an egg w/ pinch salt, & 1 tsp. Carbquik. Mix well.
Heat tsp. chicken fat in 8" frying pan til it gets hot and add in egg mixture.
Swirl to spread thin and make a "pancake".... fry both sides.
Remove to cutting board to cool a bit and then use pizza cutter to slice REALLY THIN. Voila....noodles.!

If you don't have Carbquik or similar....just use the egg and it will be fine.

Nice to add in some of the cooked chicken as well.
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Old 10-31-2008, 03:24 PM   #45
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SHRIMP & BRUSSEL SPROUT SCAMPI

Thaw about a dozen 26-30 size shrimp. Peel and marinate for about 30 min in 1 tbl. EVOO and 2 cloves crushed garlic . (Stir couple times in 30 mins)

Cut off ends and Cut into quarters or slices 4 med-lg. brussel sprouts...also using leaves that separate.
Heat med. frying pan and melt 2 tbl. butter til frothy. Add in BS, salt & pepper to taste and let cook for approx. 2 min. til slightly browned.
Then push to side and add in shrimp to cook JUST TIL PINK on both sides.
Careful NOT to overcook.

Top w/1 tbl. grated parm. cheese (optional) but adds great flavor.

Hope you enjoy as much as I did.
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Old 10-31-2008, 05:41 PM   #46
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Alton Brown's Hollandaise

Ingredients
3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper
Directions
Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.
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Old 11-02-2008, 07:07 PM   #47
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subscribing!
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Old 11-03-2008, 05:43 PM   #48
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Cauliflower Casserole

1 pound grass-fed ground beef
1 Tbsp Sage
1 Tbsp Cayenne Pepper (I used 2 heaping Tbsp and it almost burnt my lips off! )
1 Tbsp Turmeric
1 Tbsp Garlic Powder
2 Tbsp Parsley
Sea Salt & Pepper
(or you can skip the above & use commercially prepared ground sausage)

1 pound fresh or frozen cauliflower (I used fresh)
8 oz cream cheese
2 oz shredded cheddar cheese (sprinkled on top)


Brown the grass-fed beef w/ herbs while boiling the cauliflower until tender.

Combine beef & cream cheese in a casserole dish stirring until blended nicely.
I broke up the cauliflower a bit (with a potato masher) but left it kinda chunky.
Sprinkle the shredded cheddar cheese on top.

Bake about 25-30 minutes at 350 until bubbling with yummy cheesey goodness!
(tasted cheesey, spicy, & sinful - but very low carb - YUM!)
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Old 11-04-2008, 09:49 AM   #49
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here is my menu and recipes:
Here's what I had today:

Breakfast:
EGG CREAM (yum!!) No coconut oil this week
4 cups warm English Toffee Tea
3 TB organic apple cider vinegar
3 packets Truvia
1/2 dropper organic vanilla
1/2 dropper Chocolate Raspberry Stevia
1 TB unsweetened cocoa
3 large free-range local eggs

Place in VitaMix and whiz until frothy.



Lunch:
Inside-Out Unstuffed Eggs (yum!)

Ok, I didn't measure this, just eyeballed it.

Place in bowl of food processor
6 large local, free range hard boiled eggs, shelled
add in:
3 large roasted red peppers
organic horseradish mustard
a plop of horseradish
salt, pepper to taste
2 TB organic apple cider vinegar'
dried chives

Process to desired consistency. Add in mayo to taste.

Supper:

4 cups homemade organic Egg Drop Soup (2 eggs)

Vickilynn's Garlic Chicken Egg Drop Soup
Yield: 4 cups

4 cups HOMEMADE organic chicken broth
4 cloves garlic minced
2 TB organic apple cider vinegar
1 TB organic horseradish mustard -- DO YOU MAKE THIS ??
2 tsp organic toasted sesame oil -- WHERE DO YOU GET THIS ??

Bring soup to a boil.
In a mixing bowl, whisk 2 large organic eggs.
When soup begins to boil, remove soup from heat and pour eggs into soup in a steady stream, whisking constantly. Whisk about 30 seconds. Serve warm while reclining clothed in your PJs wearing fluffy slippers and some tissues by your side.

Bedtime snack:
2 Chocolate eggs

2 large local free range eggs
2 TB unsweetened cocoa
2 packets Truvia or stevia
1/4 teaspoon vanilla

In a large glass measuring cup or mug, whisk all the ingredients together until very, very incorporated and smooth. Micro uncovered on HI for 1 minute 30 seconds. Flip over and if the bottom is not done, micro 10-15 seconds. Eat warm.

The horseradish mayo is simply mixing to taste, horseradish and Spectrum organic olive oil mayo. We like it very tangy (lots of horseradish).

Last edited by RealFoodLiving; 11-04-2008 at 09:51 AM..
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Old 11-04-2008, 09:50 AM   #50
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HOMEMADE SPICY TURKEY SAUSAGE
Recipe courtesy Emeril Lagasse, 1999

2 1/2 pounds organic turkey meat, diced
1/2 cup chopped garlic
6 teaspoons chili powder
4 tablespoons paprika
2 teaspoons cayenne
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
2 teaspoons onion powder
1/2 teaspoon garlic powder

Prepare the smoker. In a large mixing bowl, add the turkey. In a small
mixing bowl, combine the remaining ingredients together. Mix well.
Toss the turkey with the seasoning blend and mix well. Cover and
refrigerate for 24 hours. Grind the meat twice in a meat grinder
fitted with a 1/2-inch die. A food processor could also be used to
grind the meat. Stuff half of the mixture into 1 1/2-inch casings,
forming 6-inch links. Form the remaining into 3 (1/2 pound) patties.
You can either use the sausage fresh or smoke the sausage. For the
smoked sausage: Place the sausage in the smoker and cook for 10 to 15
minutes.

Yield: about 2 3/4 pound

Here's some others. You can use turkey or beef. I prefer beef, but sometimes ground turkey can be a nice change.


Homemade Turkey Italian Sausage

Source: National Turkey Federation

1 pound organic ground turkey breast, uncooked (or grass-fed ground beef)
2 drops natural liquid smoke
2 teaspoons salt
1-1/4 teaspoons dried sage leaves
1 teaspoon sucanat (optional - I leave out)
1/2 teaspoon ground ginger
1 teaspoon poultry seasonings
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon anise seed, crushed
1/4 teaspoon fennel seed, crushed
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
pinch coriander

Thoroughly mix all ingredients together. Based on recipe usage, form
into patties or links.*

Cover and refrigerate for several hours to allow the flavors to permeate.

*Proceed with preparation according to intended recipe usage.
Shape into 8 patties, and bake in a preheated 400 degree oven for
about 12 minutes or until done in the center.

Yield: 1 pound

Here's one from Dottie, from this board:

Dottie's Nitrate-Free Sausage
Source: Low Carb Friends Message Board
Poster: Dottie

Ingredients:
2 pounds ground turkey breast
2 teaspoons dry mustard
1/4 cup parsley -- finely minced
1/2 teaspoon salt -- or more to taste
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground sage
2 tablespoons cream
2 each eggs

_
How to Prepare:
Mix all ingredients well and refrigerate overnight to blend flavors.
Divide into 12 balls and pat into patties. Fry 4 minutes on each side
or until cooked through.
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Old 11-04-2008, 06:29 PM   #51
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[COLOR="Purple"]Breakfast Custard[/COLOR]

4 eggs
1/4 C cream
1/4 C water
1/2 C Davinci syrup (any flavor that sounds good)
1/2 tsp vanilla
cinnamon to taste (I just sprinkle the cinnamon on top once it's in the 'lil dishes)

Whirl in blender. Butter either a small casserole dish or 4 ramekins and pour in the custard mix. Place in a water bath at 350 for 35-45 minutes (35 for ramekins, 45 for casserole) until custard is set.
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Old 11-04-2008, 07:06 PM   #52
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I stumbled across this board and I am intrigued...
would it be possible to use liquid egg whites (pasteurized) instead of regular eggs? I am *afraid* of raw eggs...
TIA!
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Old 11-04-2008, 07:13 PM   #53
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Originally Posted by twinkerbell View Post

I stumbled across this board and I am intrigued...
would it be possible to use liquid egg whites (pasteurized) instead of regular eggs? I am *afraid* of raw eggs...
TIA!
If you mean Egg Beaters, sure! I think the best would be the kind that are whole eggs, not just whites. . .something about eating whites in the absence of yolks depleting your biotin levels or interfering with biotin absorbtion. I don't think I have the science quite right on that. . .someone else who knows more than I will likely amend that. But, yeah, use the egg beaters and enjoy!!
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Old 11-04-2008, 07:18 PM   #54
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Originally Posted by twinkerbell View Post

I stumbled across this board and I am intrigued...
would it be possible to use liquid egg whites (pasteurized) instead of regular eggs? I am *afraid* of raw eggs...
TIA!


The only thing requiring raw eggs is the Egg Cream. Is that what you're talking about?
You can do the Egg / Protein Fast without using Egg Creams.
All the other recipes (if I'm not mistaken) cook the eggs.

Come and see us in the Main thread:
http://www.lowcarbfriends.com/bbs/ot...nov-2-9-a.html

Last edited by RealFoodLiving; 11-04-2008 at 07:19 PM..
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Old 11-04-2008, 07:20 PM   #55
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The only thing requiring raw eggs is the Egg Cream. Is that what you're talking about?
You can do the Egg / Protein Fast without using Egg Creams.
All the other recipes (if I'm not mistaken) cook the eggs.

Come and see us in the Main thread:
http://www.lowcarbfriends.com/bbs/ot...nov-2-9-a.html
Thank you!
Yeah, I am referring to the egg creams, mostly that delicious looking pumpkin shake!! I would love to try it!
Thanks again!
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Old 11-06-2008, 05:58 AM   #56
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Hey arly, have you ever used that "noodle" recipe (egg, salt, Carbquick) to make wraps? I have an egg roll recipe I want to try to make LC, and I can't figure out how to make LC egg roll wrappers.....
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Old 11-06-2008, 08:51 AM   #57
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No, I haven't tried anything other than the "noodles" but it makes sense that you could make a great crepe with the same recipe...maybe add a bit more Carbquick and then stuff the finished product.
Would certainly work as a blintz which has to be fried again after filling.
Give it a whirl and let us know your results.
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Old 11-07-2008, 06:55 AM   #58
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Originally Posted by Greer'sGal View Post
Hey arly, have you ever used that "noodle" recipe (egg, salt, Carbquick) to make wraps? I have an egg roll recipe I want to try to make LC, and I can't figure out how to make LC egg roll wrappers.....
Hi. Have you thought of using Nappa Cabbage? I did that once, and it was quite good for an egg roll wrapper. peel off the leaves, blanch them in hot water to soften a bit, then plunge into an ice bath. dry carefully on paper towels.
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Old 11-07-2008, 06:22 PM   #59
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BF seems to agree with me that since salmonella infects the shell of the egg, then by sanitizing your eggs before cracking you should be safe from contamination. I imagine, the use of vinegar, rubbing alcohol spray, or a quick pasteurizing dip in 140 degree water (someone mentioned this method in a thread elsewhere) might take care of anything that might hurt 'cha. Just a suggestion. Of course Egg Beaters would work just fine also.

ETA: I keep a spray bottle each of 1)alcohol, 2) peroxide, 3) distilled vinegar around for just such disinfecting adventures. Use em on eggs, cutting boards, counters, stove, toilet, shower, everywhere ickiness might lurk.

TMI, I suppose. Back to EGGS!
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"You have to understand zat ven a vampire forgoes . . .the b-vord, zere is a process zat ve call transference? Zey force Zemselves to desire somesing else? . . .But your friend chose . . . coffee. And now he has none." "You can find him some coffee, or . . .you can keep a vooden stake and a big knife ready. You vould be doink him a favor, believe me." Monstrous Regiment by Terry Pratchett
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Last edited by metqa; 11-07-2008 at 06:24 PM..
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Old 11-08-2008, 02:41 PM   #60
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Originally Posted by Mommie22boys View Post
Anyone missing their nice hot frothy cappuccino's? Try this!!

[COLOR="Sienna"]Egg Cream Cappuccino[/COLOR]

About 5 oz leftover hot coffee

About a 1/2 cup boiling water
1 tsp vanilla extract
1 pkt Splenda (or equivalent sweetener)
*(or substitute a splash of your fave DaVinci's in place of the vanilla and Splenda packet)
1 or 2 eggs

1 pkt Splenda or small sprinkle from Splenda QuickPack packet

Put coffee in a large mug. Add next 4 ingredients to a blender/Magic Bullet and blend until frothy. (30 sec?) Pour into mug with the coffee. Sprinkle top with last Splenda pkt and slowly stir in.

This is nice and frothy, like a "real" cappuccino.
Oh MY God.... I just found breakfast for life!!!! Seriously, I have all of these ingredients (or their equivalents) on hand at ALL times and I am a bona fide coffee junkie!

thank you thank you thank you!
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