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Good morning everyone!
I didnt get to post yesterday because it was very busy. But, here is what happened and what I ate. I had so much general running around to do that I didnt get to eat anything until 2:30 in the afternoon....I know thats bad, but somedays it cant be prevented, I could have just grabbed anything and put it in my mouth...but, I would rather wait until I can have something legal rather than put a illegal in my mouth... Anyway, when I finally was able to eat, I had a Jack in the Box chicken club salad. Had to guess the measurement. I ate 1/2 the salad which included the 5 grape tomatoes, some of the cheese and baconbits, all of the chicken, 3 onion slices, 2 of the cucumber slices, and about 1/2 the lettuce. that to me was what I think was about the 3 cups of greens we are allowed to have on induction....then for supper I had a nice jucie tbone with butter. I wont have that problem today...I can acually eat something and not have to run all over the green earth. I did drink my 64 oz water, trying to increase that....oh and I forgot, for a snack I had a
Diet rite float......2 tbs sweet cream with diet rite...mmmm it was good.
now, I would like someone to tell me if this recipe for cream brulette is o.k. for induction......I do not like eggs and was looking for some alternative.
Creme Brulee I have bordens heavy cream which states it has 0 carbs.
Ingredients
----------
2 cups heavy cream
6 tablespoons splenda
5 large egg yolks
1 tablespoon pure vanilla extract
Scald cream in heavy-duty saucepan. Beat yolks, sugar and vanilla with electric mixer until pale and thick.
SLOWLY pour hot cream into egg mixture while beating at the lowest speed.
Ladle into custard cups and place in roasting pan. Pour very hot water into pan two-thirds up the sides of the cups. Bake at 325 for 35-45 minutes. Remove cups from pan and let cool. DO NOT OVERBAKE - the middles can still be 'nervous'.
Chill if holding for any length of time before serving.
Makes either 4 6-ounce servings or 6 4-ounce servings.
thanks a million I really appreciate all the help......I am gonna do it all the way this time....DD forgot and offered me a taste of her blueberry cheesecake blizzard from dairy queen last night....and I said NO, I cant have that, but thanks anyway....lol, she forgot and felt really bad....more important...I said no.
I didnt get to post yesterday because it was very busy. But, here is what happened and what I ate. I had so much general running around to do that I didnt get to eat anything until 2:30 in the afternoon....I know thats bad, but somedays it cant be prevented, I could have just grabbed anything and put it in my mouth...but, I would rather wait until I can have something legal rather than put a illegal in my mouth... Anyway, when I finally was able to eat, I had a Jack in the Box chicken club salad. Had to guess the measurement. I ate 1/2 the salad which included the 5 grape tomatoes, some of the cheese and baconbits, all of the chicken, 3 onion slices, 2 of the cucumber slices, and about 1/2 the lettuce. that to me was what I think was about the 3 cups of greens we are allowed to have on induction....then for supper I had a nice jucie tbone with butter. I wont have that problem today...I can acually eat something and not have to run all over the green earth. I did drink my 64 oz water, trying to increase that....oh and I forgot, for a snack I had a
Diet rite float......2 tbs sweet cream with diet rite...mmmm it was good.
now, I would like someone to tell me if this recipe for cream brulette is o.k. for induction......I do not like eggs and was looking for some alternative.
Creme Brulee I have bordens heavy cream which states it has 0 carbs.
Ingredients
----------
2 cups heavy cream
6 tablespoons splenda
5 large egg yolks
1 tablespoon pure vanilla extract
Scald cream in heavy-duty saucepan. Beat yolks, sugar and vanilla with electric mixer until pale and thick.
SLOWLY pour hot cream into egg mixture while beating at the lowest speed.
Ladle into custard cups and place in roasting pan. Pour very hot water into pan two-thirds up the sides of the cups. Bake at 325 for 35-45 minutes. Remove cups from pan and let cool. DO NOT OVERBAKE - the middles can still be 'nervous'.
Chill if holding for any length of time before serving.
Makes either 4 6-ounce servings or 6 4-ounce servings.
thanks a million I really appreciate all the help......I am gonna do it all the way this time....DD forgot and offered me a taste of her blueberry cheesecake blizzard from dairy queen last night....and I said NO, I cant have that, but thanks anyway....lol, she forgot and felt really bad....more important...I said no.
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