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Old 12-26-2007, 05:48 AM   #121
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Yes, I wonder what he will be adding to expand the list. I wonder if dark meat poultry will become ok. I don't think there's much difference between white and dark meat, but I could be wrong.

I have a feeling though, that because he's a cardiologist, he'll be sticking to his saturated fat policy.

I believe the list has been revised a few times? It will be interesting to see the new additions. I'm going to buy it when it comes out. You can preorder on Amazon for quite a savings.
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Old 12-26-2007, 10:59 AM   #122
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Yes, I wonder what he will be adding to expand the list. I wonder if dark meat poultry will become ok. I don't think there's much difference between white and dark meat, but I could be wrong.

I have a feeling though, that because he's a cardiologist, he'll be sticking to his saturated fat policy.

I believe the list has been revised a few times? It will be interesting to see the new additions. I'm going to buy it when it comes out. You can preorder on Amazon for quite a savings.
\

You're right, the list has been revised a few times. The original list was from the hospital diet, then refined. Tomatoes and dairy come to mind. And I think you're right about the sat fats. However, I would take some real butter over regular margarine any day.

It's also interesting to see how the products have evolved since they hooked up with Kraft. Most of the commercial SB products don't follow their own guidelines. Makes it really confusing for new people.

I will look at the preorder info for sure. Thanks for the heads up.
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Old 12-26-2007, 11:37 AM   #123
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rose, if you preorder you get an EXTRA 5% off on top of the discount. It's in smaller print, I've been an amazon customer for years and only just noticed it!

So it's worth it to preorder. amazon is terrific. Sometimes I preorder books and get them way before the "publication date" because they get advance copies.

My friend lost over 100 pounds on South Beach, and after the 1,500 diets I've been on over the years, I often think if I had just tried and stuck with South Beach like she did, my excess 50 pounds would finally be gone.

Anyway, this is a very friendly, informative South beach forum. You guys are doing a great job!
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Old 12-26-2007, 11:45 AM   #124
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rose, if you preorder you get an EXTRA 5% off on top of the discount. It's in smaller print, I've been an amazon customer for years and only just noticed it!

So it's worth it to preorder. amazon is terrific. Sometimes I preorder books and get them way before the "publication date" because they get advance copies.

My friend lost over 100 pounds on South Beach, and after the 1,500 diets I've been on over the years, I often think if I had just tried and stuck with South Beach like she did, my excess 50 pounds would finally be gone.

Anyway, this is a very friendly, informative South beach forum. You guys are doing a great job!
So, you're going to join us, right?
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Old 12-26-2007, 01:19 PM   #125
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Rose, yes I am.

I almost ashamed to say yes, I've had so many failures, but I have to start somewhere. I have started today. I have a bad cold and am not feeling well, so I had some tea with fat free milk in the morning and for lunch I made an egg substitute omelet with onions, mushrooms and shredded soy cheddar cheese, cooked in canola oil.

It is now several hours later and I am amazed at how full I still am.

I am going to take this one day at a time.

Also, in case you're interested (maybe you already know this), but another book is coming out by someone who lost over 100 pounds on South Beach. The title is Half-Assed-A Weight Loss Memoir by Jennette Fulda. She was interviewed on Jimmy Moore's blog a little while back. Also she has a weight loss blog documenting her weight loss since beginning South Beach. I know we can't give out exact website titles here, but it is called pastaqueen.

Glad to be here!
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Old 01-23-2008, 05:55 PM   #126
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bump


just wanted to bump this up so I wouldn't have to look for it everytime
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Old 01-24-2008, 03:38 AM   #127
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I am going to ask the admins to make it a sticky!
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Old 03-18-2008, 08:40 AM   #128
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I remember the black bean brownies. I served them to family that was visiting and to this day they give me a hard time about the 'brownies.' They don't know how good they tasted to someone on this diet! The chocolate was heavenly!

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Old 05-11-2008, 07:11 PM   #129
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thanks

I made this bean cake this weekend....its great, my neighbour loved it, and my husband thought it was really nice...and his not southbeaching,,,,,nor will he normaly eat anything with splenda!!!! now i wasnt sure what size tin to bake it in, I went with a round 9x9, but I think i will use a smaller one next time, I also have not seen the syurp here (canada) we seem to be not as blessed with low carb products as yet, so I added some orange extract, but I colndt really taste it...anyway its a great cake, and will make it again, thanks for sharing, I like the idea of making a savory one...maybe a spicy one to go with chilli!!!!:blush:
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Old 06-04-2008, 04:52 AM   #130
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I have finally tried the Bean Cake, have the chocolate brownie one with slivered almonds on top in the oven right now, it's smelling pretty good baking! This is exciting
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Old 06-04-2008, 05:02 AM   #131
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Thanks for the recipes, i think i'll be making these real soon.
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Old 06-04-2008, 08:14 AM   #132
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Wow!~ these are AWESOME! Wow!! Very very chocolaty and yummy.
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Old 06-04-2008, 01:37 PM   #133
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Wow!~ these are AWESOME! Wow!! Very very chocolaty and yummy.
Renee; which recipe did you use?
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Old 06-06-2008, 04:27 AM   #134
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Hi Cindy, I used the one RedPanda posted on this thread and followed it almost exactly using canned white northern beans and I sprinkled slivered almonds on top before baking

CHOCOLATE BLACK BEAN BROWNIES

Makes 8

1 cup (200g/7 oz) dried black beans, soaked overnight (or 3 cups cooked black beans)
1 large egg
2 egg whites
2 tablespoons canola oil
3 tablespoons unsweetened applesauce
4 tablespoons unsweetened cocoa powder
3/4 teaspoon instant coffee powder
1 teaspoon baking powder
1 teaspoon vanilla essence
½ cup granular Splenda

If using dried black beans, cook in usual way. If using tinned black beans, drain and rinse well.

Preheat oven to 180ºC/355ºF. Prepare an 8 x 8" cake pan.

Mix ingredients together in food processor until pureed. Pour into cake pan. Bake for about 40 minutes, or until done. Cool in tin on wire rack, then cut into 8 portions.

Nutritional info per brownie
Cals: 155
Carbs: 19.9g
Protein: 8.6g
Fat: 5.2g
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Old 06-10-2008, 08:46 AM   #135
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You mean a real normal size bread pan, when you make the bread, right?
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Old 06-10-2008, 09:03 AM   #136
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You mean a real normal size bread pan, when you make the bread, right?
Yes, we do; but I have found now that I use the 8x8 pan, it comes out MUCH Better and not so moist!
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Old 06-10-2008, 09:08 AM   #137
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Thanks and you just toast it in slices.
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Old 06-10-2008, 03:34 PM   #138
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Thanks and you just toast it in slices.
You can, but I eat mine cold (It's best to keep refridgerated). Today I had it spread with sf jelly!
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Old 06-13-2008, 04:05 PM   #139
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I made it and it was so beautifully blond and shiny. I loved the taste. Once out of the oven, it deflated. This made me think that maybe adding golden flax meal to the recipe would keep the height while improving the quality of each ingredient, the moisture of the beans to the dryness of the flax.
Did anyone mixed the bean bread with some flax meal?
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Old 06-13-2008, 06:29 PM   #140
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I made it and it was so beautifully blond and shiny. I loved the taste. Once out of the oven, it deflated. This made me think that maybe adding golden flax meal to the recipe would keep the height while improving the quality of each ingredient, the moisture of the beans to the dryness of the flax.
Did anyone mixed the bean bread with some flax meal?
It does deflate! Did you use an 8x8 pan? It seems to turn out better versus a bread pan!

You could use flax I would imagine, but then that would use up your serving of nuts for the day as well.
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Old 06-14-2008, 09:57 PM   #141
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This question might sound silly to those who have made the bean breads, but since I haven't I will ask anyway: Has anyone tried to make a flat bean bread and use as a pizza crust? Or used some variation?
Like I said not having made the bean bread I realize I don't understand the consistancy of the bread and it may be a long shot. Or is there any other faux crust ideas out there? My dad wants pizza, but wants to stay on plan.
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Old 06-15-2008, 04:53 AM   #142
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The Bean Bread rises with ingredients that are in it, so don't think it would make a good crust.

However: Check out Cleo's Blog - she has a recipe for a pizza crust made out of Cauliflower!

The Lighter Side of Low-Carb

Found another resource for you too:

Low Carb Examiner - Cauliflower Pizza Crust: Worth its Wow in Gold - Examiner.com

Last edited by Radmom413; 06-15-2008 at 04:56 AM..
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Old 06-15-2008, 07:08 PM   #143
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Thanks so much, I will let him know and see if he tries it.
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Old 06-16-2008, 04:57 AM   #144
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Hmm, ok so I went to make this this morning, and realized I didnt have enough splenda or any other sf sweetener in the house. So....I improvised and used a box of sf lemon jello! We'll see how it comes out. It smells good but might be too wet or uncooked tasting when it's done?
Just in case, here's the recipe I made up (just in case it comes out good LOL)

Lemon Jello Bean Cake
1 can white northern beans rinsed and drained
3 packets of splenda
1 box of sugar free jello, lemon flavor
2 eggs
1 egg white
1 Tbs. oil
3 Tbs. unsweetened applesauce
1 tsp. vanilla
1 tsp. baking powder

*keeping fingers crossed while stomach growls*
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Old 06-16-2008, 05:57 AM   #145
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Renee; I have done a non sweet version with herbs and parmesan cheese.....In fact, I will try it again today in the 8x8 pan and let you know how it turns out. I like the bean bread better in the 8x8 than the bread pan; it doesn't turn out so "wet".
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Old 06-16-2008, 07:40 AM   #146
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Hi Cindy. Hmm, savory sounds very yummy. Not a big fan of Oopsies, so maybe that would be better?
Well, my experiment turned out ok actually. Not too moist, but kinda bitter from the aspartame in the jello I guess? I have to have a dab of cool whip on it to eat it and didn't have to have anything on the choc brownie bean cake, so prob. stick to that one for a sweet one next time...
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Old 06-16-2008, 05:32 PM   #147
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Savory Bean Bread (*Warning)

1 15oz. can of white Rinse and drain.
4 eggs
1/4 cup dry milk (helps to make it rise)
2 tsp. baking powder
2 Tbsp. oil
About 1 tsp of Italian seasoning, crushed into blender
1/2 tsp garlic salt, garlic powder, onion powder
1/4 cup of parmesan

I mixed first 5 ingredients in blender until smooth, then added last group and blended until smooth; poured into Pam sprayed 8x8 and baked for 35 minutes. It was GREAT!

*(DD said I needed gum after! :laugh)
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Old 06-17-2008, 10:50 AM   #148
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Cindy - I hate to be a PITA (but I will ), could you post your original bean bread recipe. By "your" original, I mean the one that you used w/your tweaks. Thanks!
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Old 07-14-2008, 07:11 PM   #149
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Quote:
Originally Posted by Radmom413 View Post
Savory Bean Bread (*Warning)

1 15oz. can of white Rinse and drain.
4 eggs
1/4 cup dry milk (helps to make it rise)
2 tsp. baking powder
2 Tbsp. oil
About 1 tsp of Italian seasoning, crushed into blender
1/2 tsp garlic salt, garlic powder, onion powder
1/4 cup of parmesan

I mixed first 5 ingredients in blender until smooth, then added last group and blended until smooth; poured into Pam sprayed 8x8 and baked for 35 minutes. It was GREAT!

*(DD said I needed gum after! :laugh)
Made this tonight and it was soooo good!!!!
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Old 07-15-2008, 04:09 PM   #150
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I just sliced a piece of the Savory bread. OMG!!! It's a keeper. The texture is great, and the flavor is also.
Thanks for sharing the recipe.
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