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Post by himnherr on Aug 10, 2015 9:25:23 GMT -5
Recently we were told that Swanson’s Premium Whey Protein powder had added a new ingredient to their formula on their website. One of our Trim Healthy Mama Admins did some research and has been in communication with their Swanson support team over the past few days. We finally got the scoop and here is a snippet from the email she received. "We apologize for any inconvenience and would be happy to explain. We have had a formulation change done to our Whey Protein Powder. The formulation now contains both a whey concentrate and a whey isolate. While we still have stock left of the old formulation that was made up entirely of whey isolate, we have the new formulation in stock right now as well and are shipping out the new product from warehouses that have it available. We cannot tell which batch an order of this product will come from so we are unable to guarantee whether the new formulation or the old formulation will be sent on a particular order. “ Although the new formula will still be within the carb range that we recommend, we are concerned about the concentrate being added. If you have just ordered some you can make a choice as to what you want to do. You can choose to use it up or they do have a great return policy. Serene recently wrote an excellent article about whey protein that goes hand in hand with this. It will explain why we recommend the Cross Flow Microfiltered Isolate and not whey concentrate. There is even a section in the article that explains why many companies choose to add concentrate to their formula. www.trimhealthymama.com/ezine-thm-research-institute/Because of this change in ingredients, we can no longer recommend Swanson’s Premium Whey Protein Powder as it is written in the Trim Healthy Mama book. Thanks for understanding. The THM Admin Team ~ from facebook
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Post by himnherr on Aug 10, 2015 8:36:04 GMT -5
If you have a convection oven, even a countertop model, you'll get the crispy texture. It cooks with hot air movement.
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Post by himnherr on Aug 10, 2015 8:35:10 GMT -5
Does anyone have a trick on how to get the beautiful crispy-looking golden brown color, like on the website? Like this.
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Post by himnherr on Aug 9, 2015 7:34:20 GMT -5
My naturopath recommends I not use whey protein but recommends I use hemp or hemp hearts. Is that an allowable substitution? Thanks for your help!
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Post by himnherr on Aug 9, 2015 6:54:39 GMT -5
I want to try!!! I clicked on the blog link and went to archives for March 2015 but I can't find the recipe. Can anyone help me find it? Thanks!
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Post by himnherr on Aug 13, 2013 21:21:40 GMT -5
Thanks so much for posting this. We are leaving soon for 2 weeks of schooling and are staying in our camper. The days will be jam packed so morning meals and evening meals must be simple. I have a crock pot in the camper and am planning on using it a lot. This muffin mix will be perfect to have on hand. Thanks for doing all of the figuring for us. :-)
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Post by himnherr on Aug 6, 2013 21:19:11 GMT -5
I found the shrinker on THM Facebook page. I copied this from there: The Shrinker: (Makes 2 quarts) 1. Boil enough water to fill a large coffee mug in which you will steep 4 Oolong tea bags until water is cool. 2. Once cool, pour this tea into a blender along with ½ cup of Unsweetened Almond milk, a couple of generous pinches of Celtic salt, a generous tsp. or two of vanilla, stevia extract to taste (go easy and add more if needed), ½ - 1 tsp. of cinnamon (cinnamon lovers can use more) and cayenne pepper to taste. If you have not developed a taste for hot pepper then use black pepper to replace the red for your chai blend. Turn on blender and blend well. This is your SHRINKER concentrate. 3. Pour the concentrate into a glass, 2 quart size canning jar and fill to the top with ice. If you don’t have a 2 quarter, I recommend you get one as it is fun having your day’s quota of deliciousnes in one huge jar. But you can split your concentrate between two quart size canning jars. You can add a bit of water to the concentrate if needed to make the liquid reach the top of the jar, but do make sure there is plenty of ice to keep the SHRINKER thoroughly chilled. 4. Put a lid on the jar, shake well then taste and adjust flavors. Own it!!!! What do you need to add so it knocks your socks off!! More stevia? More vanilla? I usually add more hot pepper because I like it to burn and make me feel like a feisty tiger! 5. Love it! Read more: trimhealthymama.freeforums.net/user/3745/recent#ixzz2bFICDVFN
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Post by himnherr on Aug 6, 2013 21:14:07 GMT -5
Wow! Those sound wonderful. My husband can't eat chicken but turkey is ok, so I'll sub lean ground turkey instead. I'm buying groceries Thursday and this will be on my list. Thanks for posting the link.
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Post by himnherr on Aug 6, 2013 8:04:06 GMT -5
I have a couple of pizza stones I like. My favorite one is from Pampered Chef (I have no connection to them- I just went to a show and needed something to buy.) I bought another one- more generic and find it to be course and absorbent. Not liking that one so much- it was a no name. I haven't used any GF crusts on the stone, but I would think with the high fat content they would work well. Please post if you find the SS ones anywhere.
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Post by himnherr on Aug 6, 2013 6:16:17 GMT -5
The brand of skillets are Bakers & Chefs. They are the only ones my local Sam's carries. I don't think spritzing your non-stick pans with your own EVOO spritzer will hurt them. I used to use commercial non-stick sprays (before I wised up) and they will RUIN a non-stick. Hope you find the skillets you like. Nothing like a good equipment.....
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Post by himnherr on Aug 5, 2013 18:43:11 GMT -5
I cut a medium sized zucchini into fry shapes. I dipped them in egg beaters & rolled them in Parmesan cheese. I sprinkled them with cayenne pepper. I baked them in my countertop convection oven at 400* for about 20 min. They stayed crisp tender & were soooo good. I'm sorry but I don't know where I saw this recipe. If it was on this site, I apologize for not remembering original poster.
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Post by himnherr on Aug 5, 2013 9:40:17 GMT -5
I found it on Facebook. It's actually just called "The Shrinker", and I guess they must've just said sip it. That's what stuck in my head "Sip it Shrinker" . I'll copy it here: Photo: Since we released The Shrinker recipe here last week, this drink has gone huuuge! If you missed the initial post, scroll down our page to find it and read about all the health benefits in this drink. It’s an incredibly delicious, blood sugar regulating and fat shrinking tonic. I’ll include only the recipe here for you tonight. First, read a testimony we received from Brenda today about The Shrinker: “This is now our go to drink for our type 1 diabetic son. He was struggling with high blood glucose numbers for 3 days and nothing was working to bring it down. I made this drink this morning for him after another high number and after 30 minutes it dropped to normal! Amazing!!” The Shrinker: (Makes 2 quarts) 1. Boil enough water to fill a large coffee mug in which you will steep 4 Oolong tea bags until water is cool. 2. Once cool, pour this tea into a blender along with ½ cup of Unsweetened Almond milk, a couple of generous pinches of Celtic salt, a generous tsp. or two of vanilla, stevia extract to taste (go easy and add more if needed), ½ - 1 tsp. of cinnamon (cinnamon lovers can use more) and cayenne pepper to taste. If you have not developed a taste for hot pepper then use black pepper to replace the red for your chai blend. Turn on blender and blend well. This is your SHRINKER concentrate. 3. Pour the concentrate into a glass, 2 quart size canning jar and fill to the top with ice. If you don’t have a 2 quarter, I recommend you get one as it is fun having your day’s quota of deliciousnes in one huge jar. But you can split your concentrate between two quart size canning jars. You can add a bit of water to the concentrate if needed to make the liquid reach the top of the jar, but do make sure there is plenty of ice to keep the SHRINKER thoroughly chilled. 4. Put a lid on the jar, shake well then taste and adjust flavors. Own it!!!! What do you need to add so it knocks your socks off!! More stevia? More vanilla? I usually add more hot pepper because I like it to burn and make me feel like a feisty tiger! 5. Love it!
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Post by himnherr on Aug 4, 2013 15:26:58 GMT -5
I made this for our late lunch today:
4 c. Unpeeled Shredded zucchini put into colander sprinkle with salt, allow to set for 10 min., then squeeze excess water out.
To the squeezed zucchini, add 2 eggs & 1/2 c. Grated Parmesan cheese. Mash this into a 13x9 pan that you've lightly sprayed with coconut oil or evoo. Bake in 400* oven for 10-15 min. On top of this I spread 1 15 oz. can petite diced tomatoes (drained & rinsed), Italian seasoning, garlic powder, chopped green peppers & a few chopped onions, mushrooms, my own lean turkey sausage. Then I topped it with a combo of shredded mozzarella & cheddar cheese. I baked it another 10-15 min. Allow it to set up for about 10 min. And then serve. I've made this twice- the 1st time I made it in a smaller pan and so used my convection oven. I really liked the "crust" better. It was a bit dryer, but today's was good. I also used tomato sauce the first time and we definitely liked today's better with the petite diced tomatoes. I was going to use a fresh tomato but since I only had 1 I didn't want to use it in this.
This is my interpretation of a recipe I found on Taste of Home.
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Post by himnherr on Aug 4, 2013 8:40:52 GMT -5
I'm posting this here because in E recipes the fats are limited. I bought non-stick skillets from Sam's and this morning I made THM pancakes and needed no oil or butter in the skillet. They turned out beautifully. The 12" skillet is @ $22. I have no connection to Sam's just found them to be very helpful & reasonably priced. Also, FYI- if you spray nonstick skillets with sprays (maybe not 100% oil sprays) like Pam, etc. it will ruin the nonstick covering. How do I know this?
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Post by himnherr on Aug 4, 2013 8:32:02 GMT -5
Sorry for the bother- I don't know what happened but my E post went on the S board. I know it was my mistake but don't know how I let that happen.
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