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
steffanie3: Beets are E
Mar 5, 2014 1:27:15 GMT -5
steffanie3: Yum on Fooled You Pizza, some mamas do have a pizza night every week
Mar 5, 2014 1:27:48 GMT -5
legal223: Can someone give me some E recipes. I'm having a hard time with the Es
Mar 5, 2014 12:15:51 GMT -5
caddaway: I have hypothyroid will this still work for me? Anyone else with hypothyroid?
Mar 5, 2014 12:49:21 GMT -5
legal223: I'm new and I am having trouble with E meals. Any suggestions or recipes?
Mar 5, 2014 14:24:39 GMT -5
monika: If I have an s meal likebthe pizza casserole do I need a side of veggies with that or can we just have the casserole?
Mar 6, 2014 0:11:31 GMT -5
steffanie3: legal223 it might be better to post a question on the E board for more responses/longer responses
Mar 6, 2014 19:03:08 GMT -5
steffanie3: caddaway, I am fairly sure there are mamas with thyroid issues, might be good to post up top and explain if you have current diet restrictions, then we could help with ideas
Mar 6, 2014 19:04:00 GMT -5
steffanie3: monika, you don't have to have a side veggie, but you sure can if you want to
Mar 6, 2014 19:04:24 GMT -5
karajane: Can you take garcinia cambogia on the plan?
Mar 8, 2014 12:40:56 GMT -5
nanab: Anybody know anything about low T3 levels? Total, NOT Free T3
Mar 8, 2014 21:16:51 GMT -5
alicat825: caddaway, I haven't been officially diagnosed but my nutritionist says I have a good chance of having it. THM really helps with it, as long as you balance the S, E, and FP meals. You can't go overboard with any of them
Mar 10, 2014 17:22:08 GMT -5
alicat825: choose which type of meals you are going to eat for each meal. Example: I eat E in the morning, FP snacks, S for lunch, and S for dinner
Mar 10, 2014 17:23:06 GMT -5
alicat825: caddaway, if you notice that your energy levels drop dramatically, try a crossover snack here and there. You will have to find the right balance for you.
Mar 10, 2014 17:24:18 GMT -5
tiffany0726: What ingredients do I need to make my own Truvia? I looked at the Homemade Truvia thread, but they used Nustevia I believe BEFORE they changed the formulation. So now that the formulation is different, what do you suggest I use?
Mar 12, 2014 14:48:46 GMT -5
tiffany0726: I'm looking into buying this brand: Emerald Forest 5lb Erythritol Sweetener manufactured by 1000 Natural Products. Does that sound like it's a safe brand and such?
Mar 12, 2014 14:59:51 GMT -5
steffanie3: I would get the Now Better Stevia from the sounds of things it is the most popular, hopefully in a short time Serene and Pearl's erythritol and stevia will be available, they are working hard on it
Mar 12, 2014 16:03:53 GMT -5
steffanie3: If you need erythritol now, that brand looks fine, I have only used Smart Sweet because I can get it through a company called Azure that delivers to my area.
Mar 12, 2014 16:06:34 GMT -5
rnjulih: What brand of Stevia would you recommend now to mix with the Erythritol?
Mar 13, 2014 13:38:57 GMT -5
steffanie3: The Now Better Stevia brand is a favorite currently.
Mar 13, 2014 18:14:25 GMT -5