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Post by rebekahrl on Jan 1, 2015 10:58:12 GMT -5
Jan. 1, 2015 Br. (S) 2 psyllium oat fiber buns w/ 2 fried eggs in CO Lu. (E) l.o. sweet potato split pea soup, 2 psyllium buns Sn. (S) cranberry pie (not Serenes', my experiment for today.. ) w/ Serene's whipped cream Su. (E) coconut curry over quinoa
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Post by rebekahrl on Jan 2, 2015 10:06:05 GMT -5
Jan. 2, 2015
Br. (S) 2 eggs in coconut oil, p.nut butter cup
Lu. (E) sweet potato, salad...
Sn. (E) piece of fruit, WPP, almond milk
Su. (S) meat loaf, veggies, p.nut butter cup, oat/ psyllium rolls
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Post by rebekahrl on Jan 3, 2015 16:49:20 GMT -5
Jan. 3, 2015
Br. (S) Ground beef w/ zucchini and onion sauteed in CO, 2 eggs
Lu. (E) tomato soup, orange, oat fiber psyllium rolls
Sn. (E) quinoa, cranberry sauce, WPP, almond milk
Su. (S) baked chicken, cooked veggies...oat fiber psyllium rolls
Edit, needed snack: eve. (FP) oat/ psyllium bun, cranberry sauce, and almond milk
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Post by susieq on Jan 4, 2015 12:23:18 GMT -5
I see psyllium buns a few times now. How are they? Is there a recipe?
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Post by rebekahrl on Jan 5, 2015 15:58:17 GMT -5
Susie, I am experimenting. :-) I have made them 2X. The first time from 1/2 each psyllium and oat fiber. FP! They puffed really big, but really chewy. Then I tried more oat fiber, and they didn't puff so much, more like dry biscuits... I thought aboutadding coconut flour for an S, or quinoa or etc. for an E, but I really like the fact they are fuel pull! Here is the way I made them first. The crust was really tough/ crunchy the night they were made, but softened in a bag overnight. I have to warn...they may stop you up temporarily...drink lots of water.
Psyllium Rolls:
2/3 cup oat fiber 2/3 cup psyllium husk 1/4 tsp. salt 2 tsp. baking powder 2/3 cup egg whites 1 1/3 cup water
Mix, and form into 8 biscuit size rolls about 3/4" tall. Bake at 350 for at about an hour.... I liked them better the second day.
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Post by rebekahrl on Jan 5, 2015 16:11:14 GMT -5
Jan. 4, 2015 Br. (S) 2 eggs Lu. (S) beef steak, chocolate psyllium pudding Sn. (E) rye bread with little p.n. butter 1/2 grapefruit Su. (S) deer meat rolled in oat fiber and spices fried in coconut oil, green beans, p.nut butter cups Felt sick to my stomach and headache today.
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Post by rebekahrl on Jan 5, 2015 16:17:49 GMT -5
Jan. 5, 2015
Br. (S) chocolate MIM (w/ berries...my 13 year old son made 1 each for himself and me) with almond milk and p.nut butter cup(s)
Lu. (S) salad w/ salmon, pine nuts, avocado and olive oil and spike, p.nut butter cups
Sn. (E) quinoa, WPP, almond milk
Su. (E) sweet potato, going to do something w/ deer meat and veggies...
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Post by susieq on Jan 7, 2015 12:14:07 GMT -5
Would using part ground flax work and still keep them FP?It might help with the crust. Just a tad of oil from the flax so that you'd come out to 1/4 tsp fat each. I'm not sure how much flax would give that amount though. Or even the 0% Greek yogurt might give you more of the softness you would need. I might have to give this a try. Breads are one of my favorite things to work with and I sure enjoy eating them too!
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Post by rebekahrl on Jan 7, 2015 16:03:26 GMT -5
I don't know, Susie, let me know what you come up with!
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Post by rebekahrl on Jan 7, 2015 16:20:52 GMT -5
Jan 7, 2014
Br. (S) chocolate MIM, almond milk
Lu. (E) bowl of chili
Sn. (E) chocolate psyllium pudding w/ quinoa
Su. (S) spaghetti squash and hamburger meat w/ sauce
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Post by susieq on Jan 7, 2015 22:53:38 GMT -5
How does the psyllium pudding compare in texture to gluccie? Somehow in my mind I can't think I'd like psyllium as thickener in my pudding. Sorry that I sound negative, I'm very open minded about any kind of food. Maybe yours is cooked, not instant? I have a bunch of psyllium that I'd like to use. I was making the wraps a lot using psyllium and I had 1 batch that went strange on me. I'm going to have to try them again. Try to describe the texture to me if you can.
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Post by rebekahrl on Jan 7, 2015 23:30:18 GMT -5
Ok. What I am using for the pudding is powdered psyllium seed. I have never used the gluccie...so I don't know how to compare textures. I liked it. But the funny thing is my seven year old really really likes it. (And he's my picky one right now). I can tell a slight 'woody?' flavor? I just wanted something besides xanthum.... The first time I made my own recipe using light coconut milk. Today I used the recipe from the book using almond milk. It does take about double the amount called for of gluccie. And you have to run the blender till it finally thickens. Like several minutes. The texture is very gelatinous...I didn't really think it was slimy. It thickens enough to eat right away. But gels even more in the refrigerator.
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Post by susieq on Jan 8, 2015 12:15:38 GMT -5
That sounds like something I might try. Thank you for your time. I have just the psyllium hulls, not powdered, which I think works very well for the egg white 'Wonder Wraps'. This is quite the experience learning about all the different flours. I never knew the half of it 2 years ago!
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Post by rebekahrl on Jan 8, 2015 23:47:33 GMT -5
I love experimenting!!! I should look up more what others have already done... instead of trying to create from scratch....but when I have a little time to cook, I really love to just try putting things together. And I don't know if the psyllium needs doubled. It thickened a lot chilled today...
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Post by rebekahrl on Jan 8, 2015 23:51:05 GMT -5
Jan. 8, 2015
Br. (S) Chocolate MIM
Lu. (S) l.o. spaghetti squash, walnuts
Sn. (E) rice cakes w/ a little p.nut butter, orange, choco pudding
Su. (S) part of 100% chocolate bar, w/ more in strawberry, WPP shake
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