November 15th, 2010
Oatmeal cookies! They’re low carb, made with Splenda brown sugar and protein power (instead of flour). Turned out to be a very soft cookie. They don’t really get crunchy because of the lack of flour so I added pecans and almonds for some substance.
1 cup butter
1 cup Splenda brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1 cup ground almonds
2 tbsp flax seeds
1/4 cup oat bran
1 cup vanilla protein powder
2 cups oats
1 tsp baking soda
1 tsp salt
1 cup chopped pecans
– Mix butter and sugar until creamy then add eggs. Mix in the rest of the ingredients. Bake at 350 degrees for 12 minutes on a greased baking sheet.
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October 17th, 2010
Simple dinner for a busy Sunday.
Saute various mushrooms in butter. Splash with balsamic vinegar, Worcestershire sauce and black pepper.
Roll out a Pillsbury can of croissants. Prick the surface with a fork to prevent puffing. Layer with the sauteed mushrooms, chopped parsley and a sprinkling of salt. Bake according to directions.
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August 21st, 2010
I have to do away with the waffles, butter, syrup breakfast. At least cut down on it! I’m cutting the carbs and pushing for veggies and protein:
Bell peppers, mushrooms, onion, and a little bit of chopped sausage sauteed with black pepper and Worcestershire sauce; scrambled eggs with hot sauce; wheat toast.
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August 12th, 2010
Pineapple buns, almond cookies, sweet bean cakes, peanut cookies, coconut tarts, custard tarts
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August 11th, 2010
This is my last sit-down breakfast for a long while.
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August 9th, 2010
I love Thai food in general. My fav restaurant is expensive, and this boxed version works just fine.
It just comes with noodles and a sauce packet, $4 a box and plenty of food for two. Add what you have. I mixed in scrambled eggs, sauteed carrots and green onion, sauteed mushrooms in a touch of Worcestershire sauce. Top with cilantro and freshly squeezed lime. Lime is very very important!
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