littleskie
on 12/30/11 7:22 pm - freeport, TX

RNY on 08/19/09 with

Such a great idea. I have made many a protein cake. My most pressing issues is the egg tends to make a rubbery taste/texture to it. I'm considering using egg beaters, blech. So long as it works right?

Met my first goal, met my second goal, met my surgeons goal. Now I have a new goal!

« Previous
1
2

Post Reply

ISO: Chocolate Cake In A Mug......

Our Mission

Follow us

Links

Select Photos

ISO: Chocolate Cake In A Mug......