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or so they say...I had a super bad eating night last night and this morning it is showing up as a 2 pound gain on the scale. I enjoyed myself, but I still feel a little guilty as my progress has been so slow to beguin with...Well enough of that, Back on Track today!!! Hope you all are having a good eating weekend, and if you were bad like me hope you can get right back to the program!!!
We all slip/indulge now and then, but I am re-commiting myself to a healthier me today!!
Melissa

I absolutely LOVED these!! I think this would make a great low carb cake if sweetened, the texture is perfect

Don't know where I got this because the top was cut off when I cut and pasted.  I love love love these. My family can't tell they are not made with flour.  Hope you enjoy
Mary



Gluten-Free Waffles
6 eggs, separated
6 ounces of cream cheese
1/8 tsp cream of tartar
1 scoop vanilla protein powder*

Preheat waffle iron. Spray with non-stick coating (or oil-paint the plates with a pastry brush prior to heating).

In one bowl, beat egg whites with cream of tartar until stiff peaks form (about 3-5 minutes). In a separate bowl, mix yolks with cream cheese and protein powder until smooth. Add whites mixture to the yolks. With a long wooden spoon or long, metal iced teaspoon, carefully make a sine wave through the mixtures to blend them carefully. Turn bowl and repeat sine wave (You're trying to just barely blend. More blending will naturally occur as you scoop to pour the batter).

Once the waffle iron is sufficiently heated, pour scant quarter-cup measuring cups with batter into the maker (don't overdo it, or overflow may occur). Allow waffles to cook sufficiently. Four-six minutes for the first waffles, minimally, should be observed since they seem to need more time. DO NOT OPEN the waffle iron until the first waffles have had a chance to cook. It seems that after the first waffles, all others require closer to 4 minutes per waffle on average.

Serve immediately, or you can freeze and toast later (on a low setting).

Can be served with fresh, whipped cream.

Makes 12-14 Belgian/rectangular waffles.


Nutritional information per 2 waffles (1/6 of recipe): Calories: 192, Carbohydrates (no fiber): 1.8 grams, Protein: 6 grams, Fat: 7.5 grams

Sweet  tooth acting up today....
B double protein cocoa
L rost beef,2 flourless pnut butter cookies
S boiled egg
S 3 flourless pnut butter cookies
D steak
S protein cocoa T 24.3
N 22.3

Hi, my name is Therese and I am really glad to find this group. This is perfect timing for me.

I have been overweight all my life and have tried just about every major commercial weight loss program. I lost 89 pounds on Atkins 5 years ago - spending the entire time in induction level carb consumption.

Needless to say, I gained all that back and then some as I was going through my divorce. I've lost 50-60 pounds on WW about 4 times over the course of 20 years. I've learned that carbs are triggers for me and my overall QOL is better (lose weight, sleep better, more energy) when I manage them well.

I had LapBand surgery on 4/26/11 and, since I had already detoxed during my 3 week pre-op diet, I did not see the point in re-introducing carbs back into my diet post-op. Based on my understanding of how my body works and how much better I feel when I am 'low carbing it', I believe I will combining a low carb WOE with my LapBand will best position me for long-term success.

Again, thanks so much for starting this group and I look forward to participating~!