Food Choices 2/04/06
B: coffee
S: protein drink
L: leftover chicken
S: SF/LC mini cheesecake
D: 3 bites of flounder
S: 2 SF/Low carb mini cheesecakes
S: 2 more SF/LC mini cheesecakes (they are calling to me)
Munchie in the late pm again. I relate them to not enough food in the am. I'll do better once the week starts. It's been a busy weekend and I've had headaches from TMJ pain.
Elesha
Oh, and pork rinds, I ate pork rinds in pm
Today i was on the go a whole lot.. my food choices were the best I could make due to not being home all day..
B- Subway- chipolte steak, egg & cheese sandwich
L- nothing
S- orange
D- Outback- 2 oz of Ribeye steak, 1 oz sweet potato, 2 slices of bread with butter
Drank about 40 oz of tea, 40 oz of water, 12 oz of OJ
Rhonda
240/117
Hi Sara,
I make them myself. I love to experiment in the kitchen.
Step 1: This time I made them with 8oz of cream cheese, two eggs, vanilla and Splenda. I warm the cream cheese and then beat until smooth. Then add the two eggs, one at a time, Splenda and vanilla and beat til smooth. I pour this mixture into cupcake papers (the aluminum ones & less than half full) and bake for 20-30 minutes until set in the center.
Step 2: I take 8oz of cream cheese and beat it until smooth. I added Splenda, gelatin that I had dissolved in 1/4 cup ho****er, vanilla and beat it again until it is smooth.
Step 3: I take whipping cream and whip it in the mixer until pretty firm. Step 4: I fold the whipped cream into the cream cheese mixture.
Put in the fridge in little ramekins for a mousse-type dessert and keep the leftover for the cheesecakes. (Dessert #1)
Step 5: Once the cheesecakes are done, they must be chilled. Several hours later, I put a 1/4 tsp of SF strawberry jam in the center of the cheesecake, then top it off with a layer of the mousse like I'm icing a cupcake. (Dessert #2)
They are too good! I can't give a nutritional count but it's no sugar, 2 eggs, cream cheese so there is protein but the fat's pretty high.
Elesha