Monday, September 1, 2008
NO MORE MUNG BEAN PASTA, DARNIT
Ok, so no more mung bean pasta for me. I was feeling so full of energy all day, no tiredness, no stomach issues and then.....dinner.....feta burger and mung bean pasta w/salad. About 20 minutes later, I was so tired I couldn't keep my eyes open. This morning, took my blood sugar and it was 279 - yikes! Oh well, it sure was tasty but will have to mark that one off my list.
Sunday, August 31, 2008
RECIPES
I scoured the internet yesterday and this is what I chose to eat for this week. It all sounds delish to me....I'll post reviews as I try them all.
BREAKFAST CUSTARD
Ingredients
6 eggs
3 C hot milk
2 tsp vanilla
1/4 C agave nectar (or you could use any sugar-free sweetener you have on hand)
1/4 tsp salt
nutmeg to taste
Preheat oven to 350.
Butter a 6 Cup casserole dish.
Beat eggs well.
Add vanilla, salt & agave and then hot milk a little at a time.
Mix well.
Pour into dish and sprinkle w/nutmeg.
Bake in water bath for 30 minutes.
ZUCCHINI MUFFINS
Ingredients
4 eggs, separated
2 zucchini, grated
1/2 C almond butter
1 C almond flour
1 tsp salt
2 TB agave
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
2 tsp cream of tartar
1/2 C chopped walnuts
Preheat oven to 325.
Line muffin tin with papers.
Beat egg yolks for 2 minutes, till lemon colored and frothy.
Add everything else but egg whites & cream of tartar and mix well.
In clean bowl, whip egg whites and cream of tartar till stiff.
Mix a big spoonful of egg whites into the other mixture.
Fold muffin mixture into egg whites until no more white streaks show.
Pour into muffin cups and bake 18-20 minutes, till browned on top.
CRACKERS
Ingredients
8 oz finely shredded sharp cheddar
1/4 C soft butter
2 egg yolks
2 tsp dried dill
1 tsp garlic salt
1/4 tsp paprika
1 C almond flour
Preheat oven to 350.
Using hands, cream everything together till you have a thick, uniform dough.
Press onto ungreased cookie sheet to about 1/4 - 1/8 inch.
Bake 8-10 minutes until edges are brown.
Let cool and break apart to desired size.
BISCUITS
Ingredients
2 C almond flour
1 tsp salt
1 egg
1/2 C butter, softened
Preheat oven to 325.
Line a baking sheet w/parchment paper.
Mix all dry ingredients then add egg & butter.
Knead dough with hands until fully mixed.
Form biscuit shapes on cookie sheet (biscuits will not rise or spread)
Bake 18-20 minutes.
BREAKFAST CUSTARD
Ingredients
6 eggs
3 C hot milk
2 tsp vanilla
1/4 C agave nectar (or you could use any sugar-free sweetener you have on hand)
1/4 tsp salt
nutmeg to taste
Preheat oven to 350.
Butter a 6 Cup casserole dish.
Beat eggs well.
Add vanilla, salt & agave and then hot milk a little at a time.
Mix well.
Pour into dish and sprinkle w/nutmeg.
Bake in water bath for 30 minutes.
ZUCCHINI MUFFINS
Ingredients
4 eggs, separated
2 zucchini, grated
1/2 C almond butter
1 C almond flour
1 tsp salt
2 TB agave
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
2 tsp cream of tartar
1/2 C chopped walnuts
Preheat oven to 325.
Line muffin tin with papers.
Beat egg yolks for 2 minutes, till lemon colored and frothy.
Add everything else but egg whites & cream of tartar and mix well.
In clean bowl, whip egg whites and cream of tartar till stiff.
Mix a big spoonful of egg whites into the other mixture.
Fold muffin mixture into egg whites until no more white streaks show.
Pour into muffin cups and bake 18-20 minutes, till browned on top.
CRACKERS
Ingredients
8 oz finely shredded sharp cheddar
1/4 C soft butter
2 egg yolks
2 tsp dried dill
1 tsp garlic salt
1/4 tsp paprika
1 C almond flour
Preheat oven to 350.
Using hands, cream everything together till you have a thick, uniform dough.
Press onto ungreased cookie sheet to about 1/4 - 1/8 inch.
Bake 8-10 minutes until edges are brown.
Let cool and break apart to desired size.
BISCUITS
Ingredients
2 C almond flour
1 tsp salt
1 egg
1/2 C butter, softened
Preheat oven to 325.
Line a baking sheet w/parchment paper.
Mix all dry ingredients then add egg & butter.
Knead dough with hands until fully mixed.
Form biscuit shapes on cookie sheet (biscuits will not rise or spread)
Bake 18-20 minutes.
DAY 1
Ok, so this is my plan. First, I'm going to start walking 15 minutes in the morning and 15 minutes in the evening. I'll work up to more as I can but that's a start. Second, I'm going grain and sugar free. Third, I plan to only eat when hungry and stop when I'm full - simple concept, I know, but somewhere along the way I stopped doing this - hence the 120 extra pounds and the diabetes. Anyway, yesterday, I sat down and wrote out a daily menu then went out and bought all of my ingredients. Today I'm cooking. Already had the breakfast custard with raspberries - YUM!! Half a cup of custard went a long way, I'm so full but I feel great; no sleepiness or low energy, yay!
Here is a run-down of the (loose) daily plan I put together for myself. Of course, if I'm not hungry at the time of meal or snack, I won't eat it but I need it on paper for now to get me started and keep me focused.
Breakfast - Custard w/fruit (This morning I had 1/2 C custard w/1 C raspberries)
Snack - Zucchini muffin made w/almond flour instead of wheat flour
Lunch - Small amounts of : cheese w/crackers made w/almond flour, black olives, carrots w/a little dip, fruit, small piece chicken w/mustard.
Snack - Small spinach salad & a small piece of super dark chocolate
Dinner - Meat and a couple different vegetables plus a biscuit made from almond flour or quinoa or mung bean pasta (which, by the way, despite how it sounds, is very tasty)
Dessert - Frozen fruit
Sounds like a huge amount of food but the key is just eating a little bit at a time, eating only until you're no longer hungry and then stopping till you get hungry again.
So we'll see...here's to day one and new beginnings.
Here is a run-down of the (loose) daily plan I put together for myself. Of course, if I'm not hungry at the time of meal or snack, I won't eat it but I need it on paper for now to get me started and keep me focused.
Breakfast - Custard w/fruit (This morning I had 1/2 C custard w/1 C raspberries)
Snack - Zucchini muffin made w/almond flour instead of wheat flour
Lunch - Small amounts of : cheese w/crackers made w/almond flour, black olives, carrots w/a little dip, fruit, small piece chicken w/mustard.
Snack - Small spinach salad & a small piece of super dark chocolate
Dinner - Meat and a couple different vegetables plus a biscuit made from almond flour or quinoa or mung bean pasta (which, by the way, despite how it sounds, is very tasty)
Dessert - Frozen fruit
Sounds like a huge amount of food but the key is just eating a little bit at a time, eating only until you're no longer hungry and then stopping till you get hungry again.
So we'll see...here's to day one and new beginnings.
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