daisymon's journal

[caffrey]

Keep it going, daisymom. Have you added exercise into the equation yet?

[daisymon]

***142.0***

Mon 4
B: Hard boiled egg mashed w evoo. H+c. Coffee.
S: Coffee.
L: Red cabbage w evoo. Chicken. Brown rice. Lentils. Coffee. Diet Coke.
S: Chai latte. Pistachios.
D: Almond cookies.

Tue 5
B: Fried egg. H+c. Coffee.
S: Coffee. Cheese.
L: Eggplant lasagna.
S: Yogurt.
D: Lettuce salad with shrimp, prawn, egg, ham.

***141.5***

Wed 6
B: Fried egg. H+c. Coffee.
S: Coffee.
L: Eggplant lasagna. Tea.
S: Coffee. Lentils. Yogurt. Cheese creme. Walnuts.

[daisymon]

March 2010.

Back on the beach. A LOT has changed. I finished my masters, went back to Panama, boyfriend of 7 years left me, lost 20lbs. Three years later, I've regained 15lbs (5lbs each Christmas), am back in Spain, and I'm now 30 years old. I'm actually in a pretty good place in my life, right now, except for a few extra pounds.

So, here I am!!!

Current Weight: 135 lb (61.5 kg)
Healthy weight range: 105 - 132 lb (48 - 60 kg)
Current BMI: 25.5
Ideal BMI: 18.5 - 25

My "ideal" weight is around 127 lb (57 kg).

IM EXCITED TO BE BACK!!!!!!!!!!!!!!!!!!

[daisymon]

N/A

[daisymon]

REFERENCE:

Ingredients:
3 eggs,
1/4 cup + 2 tbsp. oil
1/4 cup sugar free syrup, such as Da Vinci (or 1/4 cup splenda)
2 tbsp. water
1 tbsp. vanilla
1 cup flaxmeal
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp. cinnamon
1/8 tsp salt

In a medium, bowl, beat the eggs with a fork. Beat in oil, syrup, applesauce, water and vanilla. In small bowl, combine remaining ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into well greased muffin cups (without paper) Bake at 350 F 12-15 minutes, Remove from tin at once to cooling rack. Store in fridge!


FIRST ATTEMPT NOTES
1/2 a batch = 6 muffins
**used 3TBS instead of 3tsp of Mesura (supposed to be 1/3 of splenda) but they were OK. in fact, could be sweeter**
**didn't use vainilla b/c the one I have has sugar in it**

[daisymon]

Eggplant Lasagna posted by onthelose
9x13 dish

Ingredients:
2 large eggplants, sliced into 1/3 inch rounds
olive oil mixed w/ italian seasonings
16 oz ricotta
1 egg
parm cheese (use your judgement...i like a bunch, go figure)
2 c mozz
prepared spaghetti sauce ( i use legal jarred sauce mixed w/ extra tomatoes, mushrooms, peppers, ground sirloin, and ground turkey italian sausage)

brush eggplant w/ olive oil mixed w/ italian seasonings and brown them in a pan or under the broiler (I actually did both)
meanwhile, mix ricotta, egg, and parm

in casserole dish layer:
sauce, eggplant, 1/2 ricotta mix, 1 cup mozz, sauce, and repeat. i topped it w/ a little more parm.

Bake at 400 until bubbly. (other poster baked it at 375 covered for 30 minutes, then 20 minutes uncovered)


***IDEAS: Zucchini instead of eggplant... Layer of veggies... mix mashed cauliflower into my ricotta cheese


Spicy Tomato Sauce posted by CerealJunkie

1/3 cup extra-virgin olive oil
3 garlic cloves, minced
1 cup black olives, pitted and roughly chopped
1 teaspoon hot red pepper flakes
3 tablespoons capers, drained
2 (28-ounce) cans tomatoes crushed by hand
1/4 cup fresh basil leaves, hand torn
Kosher salt and freshly ground black pepper

Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.

[daisymon]

YET TO TRY:

========================================================

Flaxseed Focaccia
Ingredients:
•2 cups flax seed meal
•1 Tablespoon baking powder
•1 teaspoon salt
•1-2 Tablespoons sugar equivalent from artificial sweetener
•5 beaten eggs
•1/2 cup water
•1/3 cup oil
Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.

[daisymon]

First attempt (Feb.13): followed instructions with my ingredient subsitutions. Result = Flaxseed GOO. Recipe as is, makes a good cold "oatmeal".
Add egg next time.

Basic Muffin Recipe
•2 Cups Whole Wheat Pastry Flour (1 cup flaxseed meal)
•½ Cup Granulated Splenda (1/4 cup Mesura sweetener)
•2 teaspoons Baking powder
•1 teaspoon Baking Soda
•1 Cup (8 ounces) Vanilla Low-Fat Yogurt or Soy Yogurt (2 non-fat plain sweetened Danone cups)
•¼ Cup Low-Fat Milk, Rice Milk or Soymilk
•2 Tablespoons Canola Oil
Preheat the oven to 350° F.

Combine the flour, sugar, baking powder, and baking soda in a mixing bowl and stir together. Make a well in the center of the flour mixture and pour in the remaining ingredients. Stir together until well blended, but don't over beat. The batter should be medium-thick. If it seems too stiff or dry, add a small amount of additional milk.

Stir in the additional ingredient or ingredients of your choice (see below), then divide the batter among 12 oiled or foil-lined muffin tins.

Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean. Let cool until just warm to touch, then transfer muffins to a plate. Store them in the refrigerator so they don't get moldy from the moist fruit.

Muffin Variations
1.Cinnamon Walnut Muffins: Add 1 cup finely chopped nuts, plus ½ teaspoon of cinnamon.
2.Blue berry Muffins: Add 1 cup fresh or frozen blueberries, plus ½ teaspoon nutmeg, and ½ teaspoon cinnamon.
3.Strawberry Muffins: Add 1 cup of very sweet chopped fresh strawberries, or the equivalent of drained, frozen strawberries.
4.Apple Muffins: Add 1 cup of finely chopped apple, and if you like ¼ cup of chopped nuts and 1 teaspoon cinnamon.
5.Chocolate Chip Muffins: Add ¾ cup of semisweet chocolate chips or mini chips, plus 1 teaspoon cinnamon.
6.Cheddar Muffins: Use plain yogurt instead of vanilla yogurt and only 2 Tablespoons of granulated Splenda. Add 2/3 cups of cheddar cheese.
7.Banana Muffins: Add 1 cup of chopped banana or combine ½ cup chopped banana with ½ cup of semisweet chocolate mini-chips.

**the batter is really good without cooking; since it has no eggs, it could be a breakfast!!!

[daisymon]

http://www.stumbleupon.com/su/2fRiKc/ohsheglows.com/2011/02/11/flourless-chocolate-cookies-gluten-free-vegan/
Saw a couple of "no flour" recipes that could be adapted to fit P1.
Hmmmm No wonder I'm not losing weight!!! I've gone cooking/baking crazy!!!


Stuffed Peppers
http://www.food.com/recipe/south-beach- ... ers-151143

Turkey/chicken parmesan
http://www.food.com/recipe/turkey-parme ... e-1-188073

[daisymon]

Steamed fish and veggies
http://www.food.com/recipe/haddock-stea ... ies-166349

Baked cauliflower with tomato and feta
http://www.food.com/recipe/kounoupithi- ... uce-142935

Moroccan chickpea soup
http://www.food.com/recipe/hasa-al-humm ... oup-140868

[daisymon]

2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 1/2 cups chopped fresh tomatoes (or same amount, tinned)
red pepper flakes (to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, chopped and defrosted
1 -2 lemon, juice of (to taste)

Directions:
Prep Time: 15 mins

Total Time: 45 mins
1 In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
2 Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
3 Cover and simmer for about 18 minutes, stirring occasionally.
4 Add spinach and cook about 7 minutes longer, or until spinach is cooked.
5 Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.

**will add crumbled feta after ir cools**


Read more: http://www.food.com/recipe/chickpeas-wi ... z1EFC16f57

[daisymon]

http://www.kayotic.nl/blog/creamy-chicken-picasso

http://snacktheplanet.blogspot.com/2010 ... salad.html
(no corn for P1)