Good Morning. Carb Detox

I've posted the recipe before but I've tweaked it a bit since then.

Flax Sandwich/Burger Buns

 

Ingredients

• 215 g Button Mushroom - have made it with up to 270g mushrooms to get "higher" rolls
• 68 g Golden Flax Meal
• 80 g Parmeson Cheese - I've also made them with Kraft Fat Free Cheddar and Mozzarella
• 3 tsp Spices, Onion Powder
• 2 tsp Garlic Powder
• 2 tsp Magic Baking Powder
• 3 tsp Granulated Splenda
• 12 g Dried roasted Onion Flakes - I use these instead of the fried ones as they have less calories
• 3 Eggs, Large
• 159 g Simply Egg Whites
• 1 1/2 tbsp Olivio Coconut Spread = 21g - original recipe calls for oil but this spread is much lower in calories so that's why I use it.
• 100 g Iso Natural Pure Whey Protein Isolate
• 10 g Psyllium Husk
• 7 g Nutritional Yeast Vegetarian Support Formula  (optional)
• 2 tsp Caraway Seeds (optional)
• 3 tbsp water

 

Put the dry minced onion in a small bowl and add just enough water to moisten; let stand until softened. Finely chop the mushrooms in food processor.  Mix the dry ingredients; add the onions, eggs, water, olivio spread and mushrooms. Pour the batter into 12 greased muffin top pans. Bake at 325º 15-20 minutes. To serve, split the buns horizontally to make two halves using a long, thin knife.

 

In my oven they need to bake for 18 minutes, but the more mushroom you add the longer they need to cook.

They are best toasted or fresh from the oven.  :0)

 

Makes 12 servings, can be frozen

 

http://www.genaw.com/lowcarb/flax_sandwich_buns.html

Tonight I used one to make an open faced meatball sandwich with mini meatballs, caramelized onion, a little cheese and tomato sauce.  Soooooooooooooooo yummy!  :0)


I'm not producing enough tomatoes to donate to a food bank, but I do freeze them and use them in chili and curries.

HI,
Thanks for share this info.

Oh--you nasty carb-monster ! 

I have been MIA on this site for a few months as life has been busy~hubby going back to school full time, I got a promotion at work and we sold our house last week so packing for a move!

My weightloss has plateaued at 138#.  I'm due for a hip replacement this fall or winter so lots of exercise (other than walking to work, etc.) has been limited.  But I have noticed more and more carbs creeping in. It hasn't shown on the scale (YET) other than I stopped losing. I'm about 18 months out and haven't made it to my initial goal of 125....but I am quite comfortable at this weight.

What I have noticed is more belly fat!!!  My hubby said last night "looking a little bigger around the middle, what's up with that?"  (yes, I still love him).  I didn't get mad or anything because I know that it is true--I just wasn't wanting to admit it.  I'd gotten away from journaling and more into the "desk munchies".  I still pack my lunch everyday, but when I go back and look at it, my cottage cheese had given way to chips/salsa, cheese/crackers, etc.  A BIG STEP IN THE WRONG DIRECTION!

I told my trainer once before my WLS that I was allergic to carbs and she said really? I told her yes...I break out in BELLY FAT!  BLEH!!

So I jumped back on OH this morning and what do I see....even MajorMom deals with this issue! I have my journal back out---two protein shakes here at work with me and determined to get back onto the right path.  I feel so amazing since surgery that I don't want to shoot myself in the foot and let it all go for not.

I'm also going to commit to participating in the menu and miles...as accountability is always good.   I'll even try to post to pictures of the new me!!

...wish I read this the day your posted.  I am working on the same issue as I type this.