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#1
May 20th, 2009, 06:37 PM
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__________________  ...BLESSED... TOTAL INCHES LOST: 19.5 in less then 2months!      |
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#2
May 20th, 2009, 06:40 PM
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Can you get that bake mix anymore? I thought they stopped making it. What are you planning to use it for?
__________________ Journal: Living and Learning Startdate: November 18, 2007. Female 5'2" November 2009 Challenges Push-ups 320/300 Abs: 1450/1500 Squats 1050/1200 Strength: 840/900 minutes Running: 78/75 kilometers 2 Years on Atkins  |
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#3
May 20th, 2009, 08:53 PM
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I guess Bake mix is not made anymore but what about almond flour?
__________________ ...BLESSED... TOTAL INCHES LOST: 19.5 in less then 2months! |
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#4
May 20th, 2009, 09:34 PM
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Almond flour is good stuff. I use it for muffins, pancakes and breads. It is not cheap though.  You have to experiment for yourself. It is only allowed when you are on OWL and is trying out nuts.
__________________ Journal: Living and Learning Startdate: November 18, 2007. Female 5'2" November 2009 Challenges Push-ups 320/300 Abs: 1450/1500 Squats 1050/1200 Strength: 840/900 minutes Running: 78/75 kilometers 2 Years on Atkins |
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#5
May 21st, 2009, 06:15 PM
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Thanks. I don't plan to use it just yet but just wanted to see how everyone felt about it.
__________________ ...BLESSED... TOTAL INCHES LOST: 19.5 in less then 2months! |
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#6
May 21st, 2009, 06:26 PM
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I use almond flour a lot in baking as well as ground linseed (flax in USA) and ground pork rinds. Most of my family can't tell I am not using 'real' flour 
__________________ Wondering how to get 'most' of your net carbs from your induction veggies? Take a look at the thread from the latest Veggie Challenge to see how others managed it! Check out our Low Carb Recipes website and add to it!!   F/60 yrs/5ft 5.5" |
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#7
May 21st, 2009, 08:21 PM
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Ground porkrinds is something I should try- would probably make an awesome batter with some parmesean cheese and egg. Do you just buy regular pork rinds and crumple them?
__________________ ...BLESSED... TOTAL INCHES LOST: 19.5 in less then 2months! |
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#8
May 21st, 2009, 08:27 PM
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Yep, that's what I do. Just regular pork rinds (crushed up) and parmesian cheese. I egg batter chicken breast strips and roll it in the crumbs and fry them. So crunchy and good. I also like to put a litlle poultry seasoning in the mix as well. 
__________________ MOTHEREARTH AKA SHERRI "HOW THE WORLD TURNS AS I SEE IT" HT: 5'10.5-Highest weight-374 lbs. Began ATKINS 07-07-04 @ 334 lbs. Maintaned 119 lb. Weightloss New goals-New start 09-06-09 @ 274~ 274/255~ 19 lb. lost ~~~~~~~~~~~~~~~inches lost~~~~ 1st mini-goal: 260 MET 09/23 ~9 inches 2nd mini-goal:249 2nd mini-goal:239 3rd mini-goal:229 GOAL :225    OCTOBER  |
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#9
May 22nd, 2009, 02:30 AM
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I have made crackers with them too - pork rinds, parmesan, ground flax & eggwhites - after a post from SunnySmile501 suggested it.
__________________ Wondering how to get 'most' of your net carbs from your induction veggies? Take a look at the thread from the latest Veggie Challenge to see how others managed it! Check out our Low Carb Recipes website and add to it!! F/60 yrs/5ft 5.5" |
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