zauberflote
Well-Known Member
- Messages
- 1,476
- Type of diabetes
- Prediabetes
- Treatment type
- Diet only
- Dislikes
- okra. Cigarette smoke, old, new, and permeating a room, wafting from a balcony, etc etc. That I have so many chronic diseases. That I take so very many meds. Being cold. Anything too loud, but specifically non-classical music and the television.
@ianpspurs what is it they say about people who keep trying the same thing again and again with the same unacceptable results? Frozen vegetable eaters? I hope very much that Julie will respond to treatment.
@ziggy_w carob powder! When you fist mentioned it the other day I thought you meant as substitute for the chocolate! That was a “thing” in the ‘70’s, as chocolate was a villain. I’m not remembering why though. As a result I tried over and over to make carob taste good, but all I did was put myself off it for life. So, a food starch, eh. Hmmmm.
Bfast usual 1/2 avocado, egg, not-CW not-C (ran out of C!). Can I call my drink DWSC “decaf with soy+cream”?
Lunch seltzer
First supper peanut butter stirred well with farmer cheese. Was supposed to be skyr but oops it was frozen! That was fuel for
Ballet class, What Fun Fun Fun!!
Late supper as I post here: two slices of an experiment. I wanted flavorful rich microwave mug bread, and I got it!
2 egg whites.
About 2 tbsp EV olive oil
Salt.
Beat or whisk with fork in a 2 cup pyrex measuring cup.
Add 1/4 cup almond meal and 1/4 cup mixed flax and coconut flour and a spoon of oat fiber (the total 1/2 cup dry ingredients may well be completely up for grabs, but this combo is much much better than the original all almond flour) . About 3/4 tsp baking powder. Stir well with enough liquid (I used water as in a hurry) to make a mug cake type batter. Microwave for at least 2 minutes and then add whatever time you guess might be right. Let cool in mug a minute or two, turn out and slice as desired. I just now ate mine with more olive oil poured over it and it was a 10/10! Store refrigerated. Haven’t done carb count but it can’t be very high, right? I’m going to edit my existing CMT recipe to reflect these adjustments. (Soon but not this minute).
Good night anybody who’s still up, and good morning those who will rise soon, I’m looking at you @Goonergal
Edit for recipe weird format.
@ziggy_w carob powder! When you fist mentioned it the other day I thought you meant as substitute for the chocolate! That was a “thing” in the ‘70’s, as chocolate was a villain. I’m not remembering why though. As a result I tried over and over to make carob taste good, but all I did was put myself off it for life. So, a food starch, eh. Hmmmm.
Bfast usual 1/2 avocado, egg, not-CW not-C (ran out of C!). Can I call my drink DWSC “decaf with soy+cream”?
Lunch seltzer
First supper peanut butter stirred well with farmer cheese. Was supposed to be skyr but oops it was frozen! That was fuel for
Ballet class, What Fun Fun Fun!!
Late supper as I post here: two slices of an experiment. I wanted flavorful rich microwave mug bread, and I got it!
2 egg whites.
About 2 tbsp EV olive oil
Salt.
Beat or whisk with fork in a 2 cup pyrex measuring cup.
Add 1/4 cup almond meal and 1/4 cup mixed flax and coconut flour and a spoon of oat fiber (the total 1/2 cup dry ingredients may well be completely up for grabs, but this combo is much much better than the original all almond flour) . About 3/4 tsp baking powder. Stir well with enough liquid (I used water as in a hurry) to make a mug cake type batter. Microwave for at least 2 minutes and then add whatever time you guess might be right. Let cool in mug a minute or two, turn out and slice as desired. I just now ate mine with more olive oil poured over it and it was a 10/10! Store refrigerated. Haven’t done carb count but it can’t be very high, right? I’m going to edit my existing CMT recipe to reflect these adjustments. (Soon but not this minute).
Good night anybody who’s still up, and good morning those who will rise soon, I’m looking at you @Goonergal
Edit for recipe weird format.
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