You could make some E style French toast, using egg whites and Slim Belly Jelly to top it. It's also great to dip in E style soups, make an E style sandwich with lean protein, veggies, mustard if you wish, and some light mayo or a light laughing cow cheese wedge if you're not a purist. I like to use some low fat cottage cheese to make my sandwiches more moist. Actually, cottage cheese on toast is delicious, either sprinkled with sea salt and black pepper, or with slim belly jelly on top for a sweet version. Those are some of my favorite ways.
O.k. so, my daughter made the soudough starter. I mixed up our first batch of bread today. It's been sitting on the counter rising for almost 5 hours now. And it has barely risen at all. Does this mean we didn't catch enough wild yeast? I plan to bake it in a couple more hours. Hoping we don't have bricks! :-)
I baked the first 3 loaves, ( there were 6), last night. They did end up rising almost double.Took the first out after baking about an hour. It was still gooey inside and stuck to the pan. I baked the others another hour or more. They rolled out of the pan and were not so gooey. The other 3 I left overnight and put in the oven at 4:30 this morning. Don't know how they turned out. (I am gone with my husband today, and they were still in the oven.) They did turn out very heavy... maybe our starter will sour more, I think maybe the dough was too wet....
My newbie question: Have made SD bread weekly for past couple of years. Is it okay to continue with that recipe (starter - flour (sometimes a mix of different ones) - salt - water - sometimes yeast for added fluff - sometimes seasonings/add-ins like olives & herbs, etc) - - or must I modify to factor in something important for compliance sake?
THMfan I could not remember where I had read about warm roasted garlic on sourdough bread, it was YOU! Thank you for that suggestion, it is so amazingly good!
You can still use your sourdough recipe as long as you're not using white flour (processed from the store) for the majority of the recipe. Just make sure you allow the 7 hrs (at least) rise time. Some add in's will be fine, just be aware the olives are a higher fat food & might push the fat amount per slice a bit high, depending, of course, on how much you use.
Wife to 1 amazing man, Mama to 8 spectacular kiddos. I am one blessed, happy Mama...working hard to be a Trim, Healthy Mama
queen: thanks to the admins for approving my account
Dec 21, 2015 20:50:00 GMT -5
queen: hsmomof3: I think you can sub psyllium husk powder for the oat fiber
Dec 21, 2015 20:50:58 GMT -5
sailor: Thank you Admin for approving me to join! Here's to Happy Mamas everywhere!
Jan 6, 2016 10:47:04 GMT -5
lunchbox3: Hi Everyone...just a new member from New Zealand...have a few questions which I am sure will be easy to answer for most of you, still very new at this only been on plan for 2 weeks :-)
Jan 14, 2016 22:52:20 GMT -5
lunchbox3: Loving the recipes and food...always full which is a bonus when on plan!
Jan 14, 2016 22:53:14 GMT -5
jorae: Thank you for approving my access to the forum. I'm still "digesting" the book, and am really liking the Biblical approach to nutrition! I appreciate the time and research, learning lots, and am looking forward to healthier (and trimmer) living!
Jan 20, 2016 7:44:16 GMT -5
queen: Gaelle, I hear you! I have become a champion label reader. You can't even count on things staying safe. Companies are always changing their ingredients.
Jan 24, 2016 21:44:11 GMT -5
julie63131: Hello From St.Louis I am just getting started and still waiting on the books but I am excited to get started
Jan 27, 2016 10:37:20 GMT -5
queen: hi julie, you can get started now by finding some menus on Pinterest and practicing the fuel separation. Some people lose just by doing that and drinking more water.
Jan 28, 2016 17:05:54 GMT -5
deniselove: Thanks for approving me! 23 lbs and counting since Sept. This is soon doable and I've learned so much. I can never thank you all enough.
Feb 18, 2016 21:08:08 GMT -5
livininthecountry: I've new here and started THM three weeks ago. I've lost 10 lbs am
Feb 20, 2016 15:19:49 GMT -5
darla627: Thank you for including me. My book just arrived today from Amazon. I have an initial question after reading the little I got from the quick star guide given to me by a friend. Is Stevia in the raw a good substitue for Stevia extract?
Feb 22, 2016 23:21:12 GMT -5
carynthm3508: I can not for the life of me find the "Stubborn Loosers Menu" please help.
Feb 25, 2016 11:06:42 GMT -5
steffanie3: The Stubborn Losers menu is on the pay membership site.
Mar 9, 2016 20:11:38 GMT -5
steffanie3: Stevia in the Raw has high glut
Mar 9, 2016 20:12:58 GMT -5
steffanie3: Glycerin filler and is not recommended.
Mar 9, 2016 20:13:48 GMT -5
steffanie3: Ahhh, *glycemic*
Mar 9, 2016 20:14:29 GMT -5
kdh74: Thanks for letting me join!
Mar 10, 2016 9:54:44 GMT -5
haycia0328: New to this forum! Hello! I have been on plan since 1/11/16 and I'm currently about to embark on my very first cruise!! I don't want to blow it and regain this weight I have lost(23 lbs). I am concerned! I haven't lost any weight at all for 3 weeks, either
Mar 30, 2016 11:21:50 GMT -5
queen: haycia, how did the cruise go? I bet you did great.
Apr 17, 2016 8:27:24 GMT -5