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  • Mar 18

    4 CARB DESSERT THAT TASTE LIKE ICE CREAM (KINDA)

    I am going to keep this one short and sweet, pun intended. I found this six carbohydrate dessert the other day while shopping at Publix. I shop at Publix but I’m sure this is available at every grocery store. Like I’ve said many times, you are not going to stop eating certain foods like bread and sweets. The trick is to find items that taste good and minimize damage. When I tasted the desert above I want to send a thank you letter to the food scientist at Jello. They are starting to get it. To sweeten this product they used Sugar Alcohol (xylitotl), which does not impact blood sugar (remember anytime your blood sugar goes to high, extra sugar is stored as fat.
    How did I know this was low-carb and it does not say on the package:
    • The first clue were the words “sugar-free”. other than sugar free bread crackers and cookies most sugar free products or low carbs.
    • I read the label -
    10 Total carbs is low, but the product only has 4 carbs that impact blood sugar. The product has 4 net carbs (Total Carbs – Fiber – Sugar Alcohol)
    ENJOY THIS, HUMANS LIKE SOFT MUSHY SWEET STUFF.
  • Mar 18

    Anyone in a medically supervised weight loss program needs to be focused on cutting carbs to regulate blood sugar. Below are some simple low carb foods.

    Here a few pictures of low carb food items I snapped while at Publix. Stock up on these items and enjoy.

     

    In the section above I mentioned there are very few products with the perfect mix of protein and carbs. Well here is one where the food scientist at PF Changs  combined the food for us (27 carbs per serving).

    HERE ARE SOME GOOD ALTERNATIVES TO BREAD

     25 carbs

     

     

    27 carbs


    5 carbs

    HERE IS GOOD LOW CARB LUNCH – FOR THOSE WHO BUY FROZEN DINNERS

  • Nov 21
    EAT  LOTS OF VEGGIES AND/OR TAKE FIBER SUPPLEMENTS
    Many of you have asked what’s the best tip to help stay in compliance with your low carb, higher protein diet concept. I would say the best an easiest thing to do is boost your fiber intake. Your body can’t digest fiber this is why it makes you regular. Fiber fills up with water inside your intestines and takes up space making you full so you eat less. HERE IS THE WHY FIBER IS SO AWESOME – It slows the speed of sugar into your blood. Extra sugar in our blood is why we gain weight. If you can slow the speed sugar enters your blood you lose weight.
    (they sell broccoli at all grocery stores –  but it won’t be as good as the recipe above)
    You can also supplement your diet with  fiber pills. Take fiber pills  before you eat to make you feel full.  This weekend I took 3 fiber pills before every meal. I couldn’t feel any weight loss effects but I was regular and it was easy, “that’s all I have to say”.
    Above is our fiber pill it contains Glucomanan which you may have heard of on Dr. Oz. People are selling a very expensive version of this called Konjac Manan or Konjac root fiber. We have been selling this stuff for 3 years.
  • Nov 15
  • Oct 25
     

    Sugar-Free EASY Chocolate Peanut Butter Fudge

    (Low Carb)

     
    This is an easy easy recipe, and it is delicious. The only caveat is that it is much better if you use powdered erythritol as part of the sweetener. I have tried it with only Splenda and it just isn’t as good. Xylitol might also work well. I describe how I do the sweeteners below. This fudge is intense so you might want to cut it into even smaller squares, as a little really satisfies.
    Ingredients:
    • 8 oz. unsweetened chocolate squares (see update note)
    • 1 cup smooth peanut butter (no sugar added)
    • 3/4 – 1 cup erythritol
    • 1 cup worth other sugar substitute (or to taste)
    • 1/2 teaspoon vanilla
    • Pinch salt
    Preparation:
    I originally made this recipe with Hershey’s baking chocolate because I figured most people could get it. I’ve now found that when I make it with a higher-quality chocolate such as Ghirardelli, it comes out very hard, and works better to use less chocolate (like 6 or 7 oz.) or more of the other ingredients.A word on the sweetener. I have tried different combinations of sweeteners, including Splenda packets, Sweetzfree liquid Splenda, and powdered erythritol. I had the best results using the powdered erythritol and Sweetzfree, which is a very concentrated liquid. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an “OK” result. Adding a low glycemic sugar alcohol (not maltitol) improves the flavor and texture when working with unsweetened chocolate.

    1) Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won’t burn the chocolate.

    2) Mix in the rest of the ingredients, adjusting sweetener to taste.

    3) Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.

    Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber, 5 grams protein, and 146 calories.

     

    Miracle Brownies

     
    My daughter considers these brownies a miracle because they are nutritious and delicious. Plus, I usually let her eat a bit more of them than other treats. They are exactly the texture of “regular” brownies, with none of the glycemic effect. You do need to use powdered erythritol (though xylitol would probably work, too). If you like a more bittersweet brownie, cut down on the artificial sweetener.
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Ingredients:
    • 1/4 lb butter (1 stick)
    • 2 cups erythritol (powdered, not granulated)
    • 1 Tbsp vanilla
    • 4 eggs (room temp is best)
    • 1/2 cup cocoa
    • 1 tsp salt
    • 4 oz unsweetened chocolate, melted
    • 2 cups flax seed meal
    • 1 Tbsp baking powder
    • 1/3 cup cream
    • 2/3 cup water
    • 1 cup artificial sweetener
    • 1 cup walnuts (optional)
    Preparation:
    Preheat oven to 350 F and grease a 9X13 pan.1) Cream the butter until fluffy.

    2) Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).

    3) Add the vanilla and beat the eggs into the mixture, one at a time.

    4) Add salt and cocoa, beat well.

    5) Add chocolate, beat until fluffy.

    6) Add the rest of the ingredients and mix well to combine.

    7) Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they’re ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they’re done.)

    8) Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That’s when they become like real brownies. (They are even better the next day.)

    Nutritional Analysis: Each of 32 brownies has 1 gram effective carbohydrate, plus 3 grams of fiber, 3 grams of protein, 10 grams of fat, and 107 calories.

     

     

     

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