Atkins and Low Carb Weight Loss
Recent Posts
There are a lot of good books available on low-carb eating. Personally I just picked up the New Atkins for a New You and am following that... it explains everything you'll need to get started and it's a very handy "how to" book!
Welcome!
Shari
Shari M.
Cereals are slider foods.. they do not stay in the pouch...
Hala. RNY 5/14/2008; Happy At Goal =HAG
"I can eat or do anything I want to - as long as I am willing to deal with the consequences"
"Failure is not falling down, It is not getting up once you fell... So pick yourself up, dust yourself off, and start all over again...."
Hala. RNY 5/14/2008; Happy At Goal =HAG
"I can eat or do anything I want to - as long as I am willing to deal with the consequences"
"Failure is not falling down, It is not getting up once you fell... So pick yourself up, dust yourself off, and start all over again...."
Hala. RNY 5/14/2008; Happy At Goal =HAG
"I can eat or do anything I want to - as long as I am willing to deal with the consequences"
"Failure is not falling down, It is not getting up once you fell... So pick yourself up, dust yourself off, and start all over again...."
thanks for your help!!
Liz
I look forward to getting to know everyone and sharing great advice with each other!!
~ Liz
posted on 6/24/09 6:05 am
8 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded
3 eggs
1 teaspoon garlic powder
1 teaspoon basil, optional
Toppings of your choice *
Mix the cheeses, eggs, garlic powder and basil well. Line a 16-inch pizza pan with parchment paper or nonstick foil. Evenly spread the cheese mixture in the pan, almost to the edge, making it as thin as possible. Bake at 450º 15-20 minutes until golden brown. I suggest checking it after about 10 minutes. If it's getting very dark on the edges and top, turn the oven down to 400º and continue baking until brown all over and no longer pale on the bottom. Pat off any excess grease then add your toppings. Keeping the oven rack in the center position, put the pizza under the broiler until the toppings are hot and any cheese you added is melted and bubbly, about 4-5 minutes.
Makes 8 servings
Can be frozen
yummy
* You may want to sauté your mushrooms, peppers and other vegetable toppings before using because the pizza will only be baked briefly with the toppings on. I also recommend pre-warming any meat toppings as well. I put all of my toppings, except the sauce and cheese, in a big skillet and heated them up together.
Nikki xx
Had a band in 2005 at 280lbs, had band removed and DS done on Jan 22nd 08 at 220lbs in Spain, now 135lbs and a size 4!! Happy as a Clam!!
Dontcha love the DS? It's the best tool around!!
Cupcake:
3 - 8 oz. packages of cream cheese
1 cup of Splenda
5 eggs
1 1/2 tsp Vanilla
Filling:
8 oz Sour Cream
2 TBSP Splenda
1/4 tsp Vanilla
Bring cream cheese to room temperature. Place cream cheese in a bowl, and add one egg at a time, beating with a hand mixer. Slowly add the Splenda and vanilla. (The batter will be thin.)
Pour into paper cupcake liners. (Makes approx. 12 very full cupcakes.) Bake in a 300 degree oven for 30 - 35 minutes ****il large cracks appear on the top). Remove from oven and cool for 5 minutes.
Combine filling ingredients and add a tsp on top of each cupcake and return to the oven for 5 minutes.
Cool and then keep refrigerated.
Nikki xx
Had a band in 2005 at 280lbs, had band removed and DS done on Jan 22nd 08 at 220lbs in Spain, now 135lbs and a size 4!! Happy as a Clam!!Dontcha love the DS? It's the best tool around!!
Nikki xx
Had a band in 2005 at 280lbs, had band removed and DS done on Jan 22nd 08 at 220lbs in Spain, now 135lbs and a size 4!! Happy as a Clam!!Dontcha love the DS? It's the best tool around!!
What kind of cereal does everyone eat? I bought some from Kay's Naturals. The vanilla one is so good. High protein. I use a little of heavy cream in stead of milk because of the carbs.
Any info would be appreciated.
"Let's Make this Journey Together"
Donna
(skinnycat)
HW: 314 SW: 298 CW : 232 Goal: 160 -My OH magazine discount code is KELLEY11 if anyone interested in a subs OH magazine 
