I did want to share a couple things with you all because I happen to find them helpful in this quest.
The first thing is that gluten free doesn't mean you can't enjoy certain things you normally would have eaten, you just have to figure out ways to make them so they don't interfere with what you are trying to accomplish.
For example, I love pancakes...so I found a recipe I could easily make without out of this world ingredients, and voila, here they are.
|The first pancake, looks good to me.|
I got the recipe from Mr Breakfast.Com, but I adapted a couple of ingredients to what I have on hand.
- 2 eggs
- 1/4 cup soy protein powder (I used the Vegan Protein in the picture)
- 1/3 cup sour cream (I used fat free Greek yogurt because it has no fat/no starches/stabilizers)
- 1 teaspoon baking powder
- 2 Tablespoon olive oil (I used grape seed oil because it doesn't alter taste)
|This was in the health food isle at the Superstore, and for what you get, the price is reasonable, it's great in my strawberry smoothie every morning too!|
|Notice my ceramic pan, it is well loved around here!!|
Otherwise the recipe would be pretty much the same. They turned out fantastic, so much so, that I used them in a layer dessert with strawberry and banana slices for our Easter dinner, delish!
Another things I've been eating lots of and love are the Konjack noodles, Hungry Girl talks about them all the time and uses them in her recipes. I found a few different brands in the Asian Supermarket, some are more like the noodles for stir fry, some are the ones she endorses called Shirataki Noodles, all of which are good for you foods that have been eaten in Asia for hundreds of years.
I bought these,
|These were $1.29 and look like little rolled up bundles, my son loves them with teriyaki chicken!|
and these too, both at the same supermarket,
|These noodles are very versatile, you have to try them!!! I got them at the Asian market for $1.99 a package, small price to pay for better health.|
I made some Mexican style chicken soup with carrots, tomatoes, cilantro, onions, garlic, peppers, and grilled chicken breast and cut up the Fettucine style noodles into the soup, it was delicious, filling and very low in carbs!!
|You can make this soup the day before, the noodles do not absorb the liquid and become all goopy like regular pasta, so they are great for bringing for lunch at work!|
If you are struggling with your weight and want to adapt some of your mother's recipes that have noodles, you can easily cut more than half the calories by using these noodles rather than the conventional grain (wheat, rice, buckwheat, corn) noodles, which although good for you if you can tolerate carbs, help maintain or lose weight without totally giving up the dishes you love.
So contact me if you want more information or are in need of some good recipes. I've been using the noodles for a year now and have a few awesome ways making any noodle dish low carb to carb free.
I'm linking up to ,