Night eatting help

Does anybody here have trouble with that i do and it is driving me crazy i try to manage it by sticking to SF jello and FF whipped topping or the Keebler mini ready crust with FF SF pudding w/FF whipped topping and alittle coconut or a little banana please give suggestions

Hi Have you tried the Special K protein water. I do not like the prefill bottles but I am LOVING the powder you add to water. I mix it in a 24 oz water bottle that I have and it is perfect. It is suppose to make you feel fuller longer. I do think it is helping me even though I am UP this week.. I usually eat a protein bar or cheese in the evenings. I am TRYING to stay away from crunchy salty things as it just get me going and then I go from one to another. I have also been loving the SP philly swirl bars. 10 calories and no fat I will eat a few of them at night if I have to. My big thing is I have been reading..since the beginning of January I have read 14 books. I read the whole lot of Janet Evanovich books 1-13 and another book too. I go upstairs (away from the fridge adn pantry) with my water and READ. Sad thing is have I lost any weight...NO..I am actaully Up 4 pds which makes me want to cry. Good luck and I will be looking forward to reading what others are doing. Hugs

Rachel, I second the idea of the Special K2O water packets. They are only 30 calories and actually help with the eating when I remember to have them. Another good thing to try is the ready-to-drink EAS AdvantEdge protein drinks. My favourite is the Chocolate Fudge but everybody else loves the Cafe Caramel. (I wouldn't want to drink that in the evening anyway with the littlle bit of caffiene in it since I have to go to bed so early.) You and I are having sweets problems. The more we have our substitutions the more we want more sweets. I am trying to convince myself to get ready to go on the Five Day Pouch Test in order to do a carb de-tox and help get over the carb cravings again. Am gonna wait until I have eaten up all my sf. Valentine's treats. I could be strong willed and throw them out but am going to be honest and not do that, just eat them. Substitutions for sweets are what kept me sane the whole first year, I'm not into the deprivation game are you? But there comes a time when we get too reliant on them and have to take some time out from them and get back to our lean proteins, fresh veggies and sugar from real fruits. Of course, it will be easier in springtime once the fresh fruits are in season in the stores and cheaper. But till then we have to decide to either get tougher on ourselves or just begin eliminating a few of our daily treat substitutions that are high in carbs like the whipped topping and the milk-base puddings. Have you tried Melissa's recipe for her 'whip' frosting? It is basically taking a package of fat free cream cheese and whipping it with your electric mixer. Add in as much splenda or other no-cal sweetener as tastes good to you and some flavouring like vanilla, or maple...etc. Whip that sucker till it is good and fluffy and voila you have 'frosting'. Gives you a nice protein boost on things like protein muffins or whole-grain crackers and gives a mouth-feel of frosting without the guilt. Give it a try if you haven't. You deserve the good-for-you kind of treat. Sorry to be so wordy...did you fall asleep on your keyboard already? Hugs! Molly

Thanks molly could you send me a the recipes that you have for the protein muffins I have seen that you've mentioned them several times and i want try them. thanks

Here is my version of PK's Pumpkin Protein muffins: (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=151628) This link has the nutritional info. in it and you can also import the recipe into your food database if you are using sparkpeople.com to do your food journalling. Revised PK's Pumpkin Pies Snacks Sugar Free Submitted by GEMINIDREAM Ingredients 12 oz. nf soy milk 22 oz. pumpkin 6 scoops vanilla protein powder 1 1/2 cups egg substitute 3/4 cup splenda granular 1 tbsp. cinnamon 1/2 tsp. ginger 1/4 tsp. nutmeg 1/4 tsp. cloves Directions Mix all ingredients together, divide among 24 muffin cups sprayed with pam. Preheat oven to 400 degrees. Place muffins in oven, turn down oven to 350 degrees and bake 10 minutes. Turn down oven to 300 degrees and bake 30 minutes or until a knife inserted in center comes out clean. Number of Servings: 24 Recipe submitted by SparkPeople user GEMINIDREAM. Number of Servings: 24

Here is Melissa's Carrot Cake muffins. http://recipes.sparkpeople.com/recipe-detail.asp?recipe=191452 Carrot Cake Muffins Snacks Low Carb Submitted by GEMINIDREAM My version of a protein muffin recipe. 45 Minutes to Prepare and Cook Ingredients 8 egg whites, beaten to soft peaks 1 cup oat flour 1/2 cup cottage cheese, blenderized smooth 4 scoops vanilla protein powder 2 teaspoons baking powder 2 tablespoons vanilla extract 1/2 cup splenda granular 3 teaspoons cinnamon 1 1/3 cup finely grated carrots Directions Preheat oven to 375 degrees. Combine egg whites and all ingredients except carrots. Gently fold in carrots. Spoon batter into muffin cups prepared with nonstick cooking spray. Bake for 30 minutes or until golden brown. Number of Servings: 14 Recipe submitted by SparkPeople user GEMINIDREAM. Number of Servings: 14

Here's one more: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=197776 Applesauce Oatmeal Protein Muffins Snacks Brunch Low Fat Breakfast Submitted by GEMINIDREAM This is a modification of Applesauce Oatmeal Muffin recipe from JOJOMKE. 85 Minutes to Prepare and Cook Ingredients 2 cups old fashioned rolled oats (not instant) 1- 17 oz. carton vanilla Micellar Milk rtd protein supplement 2 cups whole wheat flour 1/2 cup Splenda brown sugar blend 1 cup unsweetened applesauce 4 egg whites 1 tsp. vanilla extract 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 tsp. cinnamon 1 cup shredded apple Directions In a large mixing bowl combine Micellar Milk and oats. Set aside to soak for at least one hour. Preheat oven to 400 degrees. Prepare two 12-cup muffin pans with baking papers or silicone liners and spray with oil. Muffins will stick terribly if you do not use a release spray. To the oat mixture add Splenda brown sugar (if you use Sugar Twin brown sugar substitute your calories will be slightly lower), applesauce, egg whites, vanilla and shredded apple. Stir by hand to combine. In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon. Add to wet ingredients and stir by hand just until incorporated. Do not overmix or muffins will be tough. Bake for 15-20 minutes or until muffins test done. Do not overbake. Makes 24 muffins. Note: Micellar Milk can be purchased at health food specialty stores or on the internet. To use a comparable substitute look for a ready-to-drink vanilla protein shake that is whey-based and has 40 grams of protein in 17 ounces. If you are not concerned about increasing the protein in the basic recipe then use nonfat milk in the amount of 2 cups. The basic recipe can be varied as demonstrated by many other Sparkpeople users and is an excellent muffin base. Vary the spices,fruit used (or none at all), substitute other mashed fruit or vegetable products for the applesauce and even do flour substitutions. Thank you JOJOMKE for an excellent recipe. Number of Servings: 24 Recipe submitted by SparkPeople user GEMINIDREAM. Number of Servings: 24

Lastly, these are just muffins...but you could fiddle with the recipe and add some protein powder to make them protein muffins. http://recipes.sparkpeople.com/recipe-detail.asp?recipe=171272 Whole Wheat Oat Pumpkin Muffins Snacks Thanksgiving Sugar Free Breakfast Submitted by GEMINIDREAM 30 Minutes to Prepare and Cook Ingredients 1 egg 2/3 cup Splenda Granular or equivalent sweetener of your choice 1 can (1 3/4 cups) pumpkin, not pumpkin pie mix 1 tsp vanilla extract 2/3 cup nonfat milk 1 cup whole wheat flour 1/2 cup oat flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. pumpkin pie spice Directions Preheat oven to 425 degrees. Spray a 12-serving muffin pan with nonstick cooking spray or line with paper baking cups and spray insides with nonstick cooking spray. Set aside. In a large bowl combine pumpkin, eggs, splenda, vanilla, milk and stir well. Sift in flours, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fill prepared muffin cups equally, sprinkle tops with extra cinnamon. Bake 20 minutes, or until a wooden toothpick inserted in center comes out clean. Added note: if you can't find oat flour then try putting quick cook oats (not instant) in your blender and pulverizing, shaking, pulverizing, shaking the container until it all grinds down to a flour. Should work just fine! Also...be sure to spray your muffin pan or cups with nonstick spray or yes, they will stick. Number of Servings: 12 Recipe submitted by SparkPeople user GEMINIDREAM. Number of Servings: 12