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I love this Cranberry Orange relish...
one bag of fresh cranberries
1 to 1 1/2 navel oranges
couple drops of lemon juice
stevia (to taste)
Add all to food processor and pulse till small chunks. For me, this is better than canned cranberry sauce and is delicious with cottage cheese!
I love Eggface!
I also use Linda's Low Carb Recipe Site. It's been on the internet forever. Many of the recipes are high calorie per portions, but when they are sized to our portions the calories drop to acceptable levels.
I follow a ketogenic diet post-op. I also have a diagnosis of binge eating disorder. Feel free to ask me about either!
It is not that we have so little time but that we lose so much...the life we receive is not short but we make it so; we are not ill provided but use what we have wastefully. -- Seneca, On the Shortness of Life
This is even good cold as a snack!
Caramelized Cauliflower
When you roast cauliflower, it becomes tender and lightly caramelized and has none of the strong cabbagelike odors that usually develop when it is boiled or steamed. Cauliflower is a late-harvest vegetable. Choose snowy white or pale yellow heads free of blemishes.
Ingredients:
1 head cauliflower, about 1 1/2 lb., cored and
cut into florets about 1 inch in diameter
2 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
Directions:
Preheat an oven to 400°F.
Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly.
Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately. Serves 4.
I've been using this recipe for a while But, stumbled across this version while searching for recipes for the holidays. The original recipe was from Dr. Mary Ann Niemczura author of "A Past Worth Telling" I've been following this recipe for years but as with all recipes you adapt, and make it your own. If you don't like one of the ingredients; please feel free to make changes and substitutions. No matter how you mix up this recipe it's always good and can be made throughout the year. Enjoy :)
Ingredients:
one mother
one father
two or more children
several relatives
many friends
dogs & cats
fish swimming in the fish tank and fed ahead of time
apron(if cooking at home)
oven mitts(if cooking at home)
appropriate oven utensils
festive tablecloth on the table
cloth napkins
one or more vehicles
love, hugs, kisses, laughter, memories
1. Follow directions provided with all the ingredients if preparing the meal at home or follow the directions listed below, if not cooking at home.
2. Pick up family members at the airport. Give directions to the house to relatives and friends.
3. Shop for all the trimmings for the Thanksgiving meal or meet at the restaurant. Add generous amounts of kisses, hugs, smiles, love, laughter, good memories, sleep and walks together.
4. Enjoy the meal together, take naps as needed and watch television as needed. Visit with everyone and catch up with what is going on in their lives.
Remember to laugh and smile for these truly are the sweetest days. :)
Pumpkin Fluff:
1 can pumpkin puree (not pumpkin pie filler)
1 package instant sugar-free vanilla pudding mix
1 tub sugar-free whipped topping
1-2 scoops vanilla protein powder
Pumpkin pie spice and cinnamon
Mix everything together in a large bowl, Refrigerate
I have tried these a couple of times. I am not a huge pasta eater so I did not mind them. You will need to follow the directions and rinse them well. I have used them when I make the Olive Garden mock Mediterranean Garlic Shrimp. The flavor in the sauce over powers the taste of the noodle so I thought it was great. Killed an out of control craving that I was having. I prefer the "angel hair" style pasta. My hubby who is a pasta lover did not care for them, but will eat them if that is the only way I cook that recipe. I say give them a shot.
Roast cauliflower
1 head cauliflower
2 tbs olive oil
2 cloves Minced garlic
Juice of 1 lemon
Clean and separate floretts
Mix all other ingredients in bowl
Add cauliflower toss to coat
Place on foil lined pan
Roast in a 400 degree oven until done.
Sugar Free Pumpkin Pie Singles
Large 6 -muffin pan
1 cup canned pumpkin
1/4 cup unsweetened almond milk
1 egg
2 cups almond meal
4 tablespoons melted butter (or a little more)
1 tsp Vanilla
3 pumps of Torani Vanilla sugar free syrup
1 tablespoon pumpkin pie spice
Splenda or sugar substitute of choice (about 1/2 cup)
line individual muffin cups with foil or large muffin papers
Mix almond meal, butter & Torani syrup well until formed. Divide into 6 large muffin cups, pressing along bottom and sides to form the crust. Set aside.
In another bowl, combine pumpkin, Splenda, egg, vanilla, almond milk & pumpkin pie spice until well mixed. Pour over crusts until full.
Bake in oven 425 degrees for 15 minutes. Reduce oven to 350 and bake for another 40 minutes.
Serve with whipped cream and enjoy!
This looks wonderful. I'm going to give it a try.
thanks for posting.
Carol
Surgery May 1, 2013. Starting Weight 385, Surgery Weight 333, Current Weight 160. At GOAL!
Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12 8-8
9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3 18-3
Zucchini slice
5 eggs, 1 cup self rising flour, 375 g grated zucchini,1 large onion finely chopped, 200 g chopped cooked bacon, 1 cup grated cheddar cheese, 1/4 cup vegetable oil
preheat oven to 350*F.
Grease a casserole dish with spray.
beat eggs in a large bowl. Add flour and best well. Add zucchini, onion, bacon, cheese and oil... Stir to combine.
pour into prepared pan and bake for 30 minutes or test to be sure done.
ReginaL · 3 replies · 874 views
