eggs

iVillage Member
Registered: 07-24-2003
eggs
12
Thu, 01-29-2004 - 3:12pm
what's the verdict on eggs? What about scrambled eggs? How many? Is mayo ok? What about canned tuna?

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iVillage Member
Registered: 03-21-2003
In reply to: oddohead
Thu, 01-29-2004 - 3:15pm

Yes, yes and yes.

MelMel
iVillage Member
Registered: 07-24-2003
In reply to: oddohead
Thu, 01-29-2004 - 3:18pm
thankyouthankyouthankyou I am so afraid of starting this and doing something wrong. I work in a college dorm and my cooking options are limited so i have to eat eggs in the cafeteria and stuff.
iVillage Member
Registered: 01-27-2004
In reply to: oddohead
Thu, 01-29-2004 - 3:23pm
I ate 2 eggs scramble with bacon almost every morning in phase 1 and had a few hard boiled eggs mixed in as a snack or in a chefs salad with lunch. the book said there was no limit and I am not a fan of the liquid egg subs,so I went with it. the mornings are my fave meal of the day so it was not hard for me. It kept me full throught out the morning sometimes I forgot my snack! Put some mao with sliced up egg and little pepper and I had a quick little snack. Lost 15lbs so far been on SBD since Jan 5th,keep it going you will be amazed..

Chris

iVillage Member
Registered: 01-27-2004
In reply to: oddohead
Thu, 01-29-2004 - 3:31pm
Read the labels on the fat-free mayo very carefully. They usually are loaded with sugar compared to the light or regular stuff.

You can also make your own mayo rather easily if you have a food processor at home. It's a little harder to make it w/o the processor, but it can be done. I will find an appropriate recipe if you would like.

iVillage Member
Registered: 03-21-2003
In reply to: oddohead
Thu, 01-29-2004 - 3:37pm
That's awesome about the weight loss!
MelMel
Avatar for ml9699
iVillage Member
Registered: 03-26-2003
In reply to: oddohead
Thu, 01-29-2004 - 4:56pm
I saw a no carb ketchup, bbq sauce and others for the first time in the store today. When I looked at the nutrional label, it didn't have anything in it. Now, it was just a quick look, so maybe I missed something on it. But it reminded me of just a liquid with red food coloring.

Maybe someone else has tried it.

Diane

 

Diane

 

iVillage Member
Registered: 10-01-2003
In reply to: oddohead
Thu, 01-29-2004 - 5:03pm

Hi Diane,


I use a sugar free ketchup.

       

Avatar for ml9699
iVillage Member
Registered: 03-26-2003
In reply to: oddohead
Thu, 01-29-2004 - 7:55pm
Hi Cathy! I'll have to check the name brand of the ketchup. It just caught my eye because our grocery store just set up a low carb section and I was just looking at the items and saw it. I might have to try the bbq sauce and see how that tastes. Especially if you put on things that need to be cooked/baked.

Well, at least you know where the color comes from. Does it have the same consistancy at ketchup?

Diane

 

Diane

 

iVillage Member
Registered: 10-01-2003
In reply to: oddohead
Thu, 01-29-2004 - 10:24pm

Does it have the same consistancy at ketchup?


It is not as "smooth" as regular ketchup.

       

iVillage Member
Registered: 10-21-2003
In reply to: oddohead
Fri, 01-30-2004 - 9:23am
Here's a recipe to make your own ketchup, as well as a couple for BBQ sauce. I haven't tried them, so if anyone does, let me know how they turn out!


Ketchup - Phase 1

1 (6 oz.) can tomato paste

3 pkg. equal or any artificial sweetener

1 tsp. white vinegar

3/4 c. water

1/4 tsp. Italian seasoning

Dash of garlic powder

Mix all together and put in microwave for 3 minutes.

BBQ Sauce

1 Tbsp. Canola or Extra Virgin Olive Oil

1 cup Onion, minced

2 Garlic Cloves, minced

2 Beef Bouillon Cubes

1/2 cup Hot Water

3 (6oz.) cans Tomato Paste, divided

1 cup SPLENDA(r) Granular

3/4 cup Worcestershire Sauce

3/4 cup Dijon Mustard

3 Tbsp. Liquid Smoke, hickory flavored

1 tsp. Salt

1/2 cup Cider Vinegar

1 Tbsp. Tabasco (+ 1 tsp. for spicier sauce)

1. Place oil in a large saucepan. Add onions and garlic. Saute

over medium heat until translucent (approximately 2-3 min.).

2. Mix the bouillon and water until partially dissolved. Add

bouillon mixture and all remaining ingredients to the saucepan. Stir

well using a wire whisk.

3. Simmer, uncovered, 25-30 min. to allow flavors to meld. Stir

frequently. Refrigerate overnight in a non-metallic container. Sauce

is best if prepared a day before using. Keeps well, refrigerated,

for 1 week.

Makes 4 cups (32 oz) (or 42-3/4 oz. servings).

Nutrients Per Serving: Calories 15 Calories from fat 0 Total Fat 0

Saturated Fat 0 Dietary Fiber 0 g Cholesterol 0 mg Sodium 135 mg

Total Carbohydrate 3 g Dietary Fiber 0 g Sugars 0 g Protein 0 g

Exchanges Per Serving: Free

Recipe courtesy of Splenda, Inc. Splenda(r) is a no-calorie sweetener

made from sugar that is suitable for diabetics. For more information

regarding this product, please call 1-800-777-5363 or visit their

website at www.splenda.com.

And here is another one:

Nadine's Bbq Sauce Recipe

Ingredients:

6 tbsp prepared mustard

6 tbsp light ketchup

1 tbsp Worcestershire sauce

1 1/2 tsp dried minced onion flakes

1 1/2 tsp brown sugar substitute, (Sugartwin)

Preparation:

Combine all ingredients in a bowl. Mix well.


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