Mary has left a new comment on your post "Recipes .. thanks Anne Marie":
Thanks to both you and your friend! the recipes seem to be very good!
I am gonna try them soon.
Here is a protein powder recipe that i find really good. You may try it too...
Protein Peanut Butter Balls:
* 3/4 cup peanut butter
* 1/4 cup honey
* 1 scoop chocolate or vanilla protein powder
* 1/2 cup raw oats
All you got to do is mix all the ingredients in a bowl and form into small balls.
Place in the fridge for a few hours and then enjoy them at your leisure.
This way you can pop in these protein balls whenever u want to..
You get the protein, you get the fibers in the oats, the sugar in honey and of course the butter..
A sumptuous nutritious snack that tastes good too!!!
Thanks Mary .. one of my other clients/friends has a fantastic almond butter cookie recipe .. she brought me some this week .. I'll get recipe, they were sooooo good and no flour, butter etc. I'll post it asap
A favorite of mine (and I'm no cook) is turkey meatballs
Ground turkey with onion, sun dried tomatoes and avocado
You can use the 99% turkey for this but they'll stay really really moist because of the avocado .. great texture
Keep 'em coming
Joanne x
Friday, October 17, 2008
Thursday, October 16, 2008
Recipes .. thanks Anne Marie
Thought I would share these amazing recipes .. courtesy of a great friend Anne Marie .. enjoy
No/Low Carb
Cheesecake
2-0.3oz boxes of Sugar Free JELL-O, any flavor. (Strawberry is AWESOME!)
2 cups boiling water
1 cup heavy whipping cream
2-8oz. package cream cheese
-
Directions-Dissolve JELL-O into boiling water. Stir in whipping cream. Add cream cheese, mix until blended. Chill 1 to 2 hrs before serving.
Serving size: 1 cup
Number of servings: 12
Calories: 270
carbs: 2g/ 0%
peanut butter chocolate fudge
easily 10/102 tbsp coconut oil
1-2 tsp. cocoa powder
1 tbsp heavy cream
2 packets splenda (depending on how sweet you like it)
1 tbsp peanut butter
Microwave for about 15 sec to soften peanut butter and mix until uniform and freeze for about an hour or so. drizzle with walden farms chocolate syrup if you like. these were incredible.
tasted just like real fudge and definitely left me satisfied.
maybe grease the bottom of the bowl or w/e u r using.
I would recommend in the future to use an ice tray to make little fudge cubes.
whole batch:400 cals
38g fat4g protein3g net carb
Protein pancake or cupcakes
1/2 cup almond flour/meal
3/4 cup protein powder
3 packets splenda
1/4 cup water
2 whole eggs
1 Tbsp oil
Cook on low-medium as these do cook quickly.
Yields about six 5 inch pancakes.
If you use sparkling water they will be a little bit more fluffy.
Per pancake: (9.3grams fat, 2 grams net carbs, 13.3 grams protein).
I added to these some whip cream and sugar-free chocolate syrup (I used chocolate protein powder), which makes it taste like a dessert.
No/Low Carb
Cheesecake
2-0.3oz boxes of Sugar Free JELL-O, any flavor. (Strawberry is AWESOME!)
2 cups boiling water
1 cup heavy whipping cream
2-8oz. package cream cheese
-
Directions-Dissolve JELL-O into boiling water. Stir in whipping cream. Add cream cheese, mix until blended. Chill 1 to 2 hrs before serving.
Serving size: 1 cup
Number of servings: 12
Calories: 270
carbs: 2g/ 0%
peanut butter chocolate fudge
easily 10/102 tbsp coconut oil
1-2 tsp. cocoa powder
1 tbsp heavy cream
2 packets splenda (depending on how sweet you like it)
1 tbsp peanut butter
Microwave for about 15 sec to soften peanut butter and mix until uniform and freeze for about an hour or so. drizzle with walden farms chocolate syrup if you like. these were incredible.
tasted just like real fudge and definitely left me satisfied.
maybe grease the bottom of the bowl or w/e u r using.
I would recommend in the future to use an ice tray to make little fudge cubes.
whole batch:400 cals
38g fat4g protein3g net carb
Protein pancake or cupcakes
1/2 cup almond flour/meal
3/4 cup protein powder
3 packets splenda
1/4 cup water
2 whole eggs
1 Tbsp oil
Cook on low-medium as these do cook quickly.
Yields about six 5 inch pancakes.
If you use sparkling water they will be a little bit more fluffy.
Per pancake: (9.3grams fat, 2 grams net carbs, 13.3 grams protein).
I added to these some whip cream and sugar-free chocolate syrup (I used chocolate protein powder), which makes it taste like a dessert.
Saturday, October 11, 2008
TRANS FATTY ACIDS
Just what is the skinny on those trans fatty acids that are so bad for you? Donuts, stick margarines, French fries, cookies and other tasty snacks are loaded with them. And this summer the Food and Drug Administration decreed that as of Jan. 1, 2006, manufacturers must break the trans fats category out of the total fat listing on labels.
Chemical &Engineering News, in its Sept. 22 issue, describes the chemistry of these culprits. C&EN is the newsmagazine of the American Chemical Society, the world's largest scientific society.
In issuing its order, the FDA relied mainly on an Institute of Medicine report that concluded that consuming foods containing trans fatty acids raises LDL (bad) cholesterol and the risk of coronary heart disease, according to C&EN. The IOM recommended people keep their consumption of trans fats as low as possible, and to help consumers do this the FDA issued the labeling requirement.
What are trans fatty acids?
Unsaturated fats, found in such foods as avocados and olive and corn oils are heart healthy, but in the air they can go rancid by absorbing oxygen and then decompose, C&EN explains. Manufacturers can stop this process by bubbling hydrogen (hydrogenation) through the fat at a high temperature in the presence of a catalyst like nickel and in the absence of oxygen.
The process raises a fat's melting point, turning liquid vegetable oil into products ranging from soft margarine to solid shortening, according to the newsmagazine. When the healthful unsaturated fats are partially hydrogenated, the double bonds are rearranged, converting some to the trans configuration and shifting the double bonds along the chain. Unfortunately, this newly created trans fatty acid is an artery-clogger.
Amid the criticism of cookies, chips and other products containing trans fat, a number of companies have either developed foods without partially hydrogenated oils or have pledged to explore ways of replacing the fat. PepsiCo's Frito Lay, for example, has already eliminated trans fats from some of its products.
Chemical &Engineering News, in its Sept. 22 issue, describes the chemistry of these culprits. C&EN is the newsmagazine of the American Chemical Society, the world's largest scientific society.
In issuing its order, the FDA relied mainly on an Institute of Medicine report that concluded that consuming foods containing trans fatty acids raises LDL (bad) cholesterol and the risk of coronary heart disease, according to C&EN. The IOM recommended people keep their consumption of trans fats as low as possible, and to help consumers do this the FDA issued the labeling requirement.
What are trans fatty acids?
Unsaturated fats, found in such foods as avocados and olive and corn oils are heart healthy, but in the air they can go rancid by absorbing oxygen and then decompose, C&EN explains. Manufacturers can stop this process by bubbling hydrogen (hydrogenation) through the fat at a high temperature in the presence of a catalyst like nickel and in the absence of oxygen.
The process raises a fat's melting point, turning liquid vegetable oil into products ranging from soft margarine to solid shortening, according to the newsmagazine. When the healthful unsaturated fats are partially hydrogenated, the double bonds are rearranged, converting some to the trans configuration and shifting the double bonds along the chain. Unfortunately, this newly created trans fatty acid is an artery-clogger.
Amid the criticism of cookies, chips and other products containing trans fat, a number of companies have either developed foods without partially hydrogenated oils or have pledged to explore ways of replacing the fat. PepsiCo's Frito Lay, for example, has already eliminated trans fats from some of its products.
HOW FATTY FOODS CAN CURB HUNGER
Fatty foods may not be the healthiest diet choice, but those rich in unsaturated fats – such as avocados, nuts and olive oil – have been found to play a pivotal role in sending this important message to your brain: stop eating, you're full.
A new study by UC Irvine pharmacologists shows that these fats trigger production of a compound in the small intestine that curbs hunger pangs. This discovery, the researchers say, points toward new approaches to treating obesity and other eating disorders.
Daniele Piomelli, the Louise Turner Arnold Chair in Neurosciences, and his colleagues have studied how a fat-derived compound called oleoylethanolamide regulates hunger and body weight. In their current work, which appears in the Oct. 8 issue of Cell Metabolism, they found that an unsaturated fatty acid called oleic acid stimulates production of OEA, which in turn decreases appetite.
Oleic acid is transformed into OEA by cells in the upper region of the small intestine. OEA then finds its way to nerve endings that carry the hunger-curbing message to the brain. There, it activates a brain circuit that increases feelings of fullness. In previous studies, Piomelli found that increasing OEA levels can reduce appetite, produce weight loss and lower blood cholesterol and triglyceride levels.
Piomelli believes OEA could be used in a variety of drugs because it is a key to the way the body naturally handles fatty foods and regulates eating and body weight.
"We are excited to find that OEA activates cell receptors that already have been the focus of successful drug development," he said. "This gives us hope for a new class of anti-obesity drugs based on the savvy use of natural appetite-controlling mechanisms."
Nearly 30 percent of Americans are obese, according to the Centers for Disease Control and Prevention, which has declared obesity an epidemic disease. The occurrence of obesity has risen by almost 60 percent since 1991, and it greatly increases the risk of premature death, diabetes, heart disease, stroke and some cancers.
A new study by UC Irvine pharmacologists shows that these fats trigger production of a compound in the small intestine that curbs hunger pangs. This discovery, the researchers say, points toward new approaches to treating obesity and other eating disorders.
Daniele Piomelli, the Louise Turner Arnold Chair in Neurosciences, and his colleagues have studied how a fat-derived compound called oleoylethanolamide regulates hunger and body weight. In their current work, which appears in the Oct. 8 issue of Cell Metabolism, they found that an unsaturated fatty acid called oleic acid stimulates production of OEA, which in turn decreases appetite.
Oleic acid is transformed into OEA by cells in the upper region of the small intestine. OEA then finds its way to nerve endings that carry the hunger-curbing message to the brain. There, it activates a brain circuit that increases feelings of fullness. In previous studies, Piomelli found that increasing OEA levels can reduce appetite, produce weight loss and lower blood cholesterol and triglyceride levels.
Piomelli believes OEA could be used in a variety of drugs because it is a key to the way the body naturally handles fatty foods and regulates eating and body weight.
"We are excited to find that OEA activates cell receptors that already have been the focus of successful drug development," he said. "This gives us hope for a new class of anti-obesity drugs based on the savvy use of natural appetite-controlling mechanisms."
Nearly 30 percent of Americans are obese, according to the Centers for Disease Control and Prevention, which has declared obesity an epidemic disease. The occurrence of obesity has risen by almost 60 percent since 1991, and it greatly increases the risk of premature death, diabetes, heart disease, stroke and some cancers.
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