***Sunday Bites, Vites & Exercites***

Hi guys,

BITES: (DS Maintenance Mode)
B - 2 protein coffees (60g)
2nd B  - grits, bacon, cheesy scrambled egg with sage sausage and a protein coffee (30g)
L - protein shake (30g)
D - leftover brisket, green beans and mashed cauliflower
S - CarbSmart ice cream

VITES:
morning batch: done
calcium batches: done
omega 3-6-9: done
iron: done
evening batch: starting

EXERCITES:
none

TANNING:
8 minutes 

nom nom nom....brisket... you lucky duck.

And LOL about the tanning.

Yesterday I was a bottomless pit, but managed to stick to the program pretty well. The only thing I'm going to say is that I'm think I'm staying away from popcorn for awhile because it's tearing me up! 

On the plus side of all of this my 'get back into my size 10 pound jeans' diet has worked. I slipped easily into a pair of my size 10 jeans this morning. I was verra verra happy! 

Bites:
B - Large cup of coffee with 1/2 & 1/2 and light cream
    - egg omlet with sausage, bacon, onion and cheese
    - swiss cheese crisp

L - nothing

D - Panko chicken breast salad with lettuce, tomato, 1/2 an avacado, a slice and a half of swiss cheese and mayo

S - 10 malted milk balls
   - Cup of hot tea with light cream

EDITED:

S  - pumpkin pie protein drink

Protein shake?

No, did not do one today, but after looking at my day I probably should drink one. Given it's only 7 p.m. I'm sure I could get one in before I go to bed.

Ok, I drank a protein drink!  LOL.

Congrats about the size 10 jeans.

Please tell me - is the swiss cheese crisp something you made and if so, how can I make it?  Or is it a product you purchased?

Sherry

Cheese crisps are made at home and are so easy to make.

I use a hot (not super hot) non stick pan. Some people do make these in the microwave on a plate though. I've done that too, but find using the pan quicker and faster.

Heat up your pan. I have an electric stove and put mine on medium high. Once the pan is hot add several (2 to 4) slices of swiss cheese or other oily shredded cheese such as monteray jack, colby, cheddar, fresh parmesan or romano (don't use the jarred stuff as it has stablizer and anti caking products in them).  You want the crisp to be kind of thin, but not so thin as to see the bottom of the pan. If you do see the bottom of the pan it really isn't a big deal though.  Play around with it and find what you like.

Next the cheese will start to melt and bubble and will release it's oil.Risist the urge to play with it. Just leave it alone. Continue cooking the cheese until the top of the crisp starts to become a bit brown and solid and there is no more melted cheese. At that point take it out of the pan and put it on something covered with paper towel to absorb the excess oil.   I usually don't wait for the top to get all brown though because I am impatient so I will peel it off the pan using a pair of tongs and flip it over for a minute. This works as well.  Let the crisp cool on the paper towel (I like my crisp warm though and often will take eggs over and just plop them on top of the crisp (nom nom nom)). When cool you can break it up into pieces and enjoy it as a cracker which is great for snacking on. 

To kick up the cheese cracker crisp thing as it's cooking and still all melty and stuff you can add salt, pepper, season salt, onion powder, garlic powder, hot pepper, most any spice you want to make the crisp taste the way you want. 

I often take several types of cheese (swiss, jack and cheddar) and make a multi cheese crisp.

 

Awesome  - I can't wait to make these.  This will help me lots as I crave that crunch (which I only thought I could get from a carb)  Thank you, thank you for taking the time to type the instructions for me.

Sherry