Im going to be back!

[Privettewifey]

Monday I'm REstarting, anyone wanna be buddies? I'm on AOL : PRIVETTEWIFEY Any new pointers yall got? I lost all my recipes so I'll have to start over!

[easttexasdaisy]

Re: Im going to be back!

Hi, Congrats on the new baby and coming back to Atkins. I am on day 14 after a restart after a baby girl born in December. It has been a little easier this go round because I know I need to loose the weight and get in shape in order to keep up with my little angel. She recently started cruising so I'd better get busy!
Anyway, I don't use a public messenger site. But in regards to recipes there are many great ones on this site, including in the induction forum an ongoing induction friendly recipe thread. Also there is a cooking section with a ton of recipes. Also there is a site I search for that is Linda's low carb recipes and there is a regular poster who has a site you can find if you search for sugarfree shelia, she has her story and a lot of easy looking yet tasty recipes. Anyway just wanted to help you find some recipes, trying something new really helps me to stay on plan.
Best of luck and post often, I hope the pounds and inches drop quickly.

[Privettewifey]

Re: Im going to be back!

Thanks for the advice! Its great to have the support!

[ellestravel]

Re: Im going to be back!

Heres a couple for breakfast... go to Linda's Low Carb Menus & Recipes - Home
there are a BUNCH on there...


Mock Danish

Ingredients:
2 oz. cream cheese
1 large egg
1 packet Splenda
1 tsp vanilla flavoring

Soften the cream cheese in the microwave for 20-30 seconds. Add the egg, Splenda, and vanilla and beat well until completely blended. Nuke for an additional 45 seconds - 1 minute depending on your micro. You want it to look like custard not scrambled eggs. Stir and Add a dash of cinnamon and a pat of butter on top...You can eat it without the cinnamon but that is what makes it taste like a Danish.

Don't forget to count the 2-oz cream cheese in your daily cheese total.

I haven't tried this but it sounds OK. Portion control might be a problem with this large a batch.

Cream Cheese Pancakes

4 eggs, separated
8 oz cream cheese, softened at room temperature
2 tbsp Sugar Twin (or equivalent Splenda whatever that would be)
1/4 tsp vanilla
1/4 tsp cinnamon butter for frying

Using a whisk, mix the egg yolks and the cream cheese together until smooth. Add Sugar Twin, vanilla, and cinnamon, stirring to mix thoroughly. Use electric beaters to beat the egg whites until very frothy. Gently fold the egg whites into the cream cheese mixture. Using a 1/4-cup measuring cup, drop the batter onto a buttered skillet over medium to medium-low heat. Let each pancake sit until it starts to bubble a bit (at least a minute or a minute-and-a-half), then flip and cook other side until golden brown (for 30 seconds to a minute). Makes about 14-16 pancakes, less than 1 carb per pancake. No need for syrup, but if you want that maple flavor with your pancakes, just mix a few drops of maple flavoring into softened butter with a little Sugar Twin (be aware that this may add another carb or so) and you're good to go!