Low Carb, low cholesterol French toast
 

This morning I was craving French toast. Although the texture wasn't the same as when using regular bread, I made a yummy French toast using low carb pita bread and zero cholesterol egg blend.

Ingredients: measurements do not have to be exact.

One low carb pita bread. I use Joseph's Heart Friendly oat brand and whole wheat pita bread that I can find at Walmart. These are 38g or 1.4 ounce pitas at 10g total carbs less 5g fiber, so only 5 net carbs per pita.

Zero cholesterol egg blend, such as Egg Beaters or your favorite store brand. I used the equivalent of 1 1/2 shell eggs but one could use more or less as desired.

optional: a wee bit of water or milk to thin the egg blend.

artificial sweetener to taste--I used about half a packet zero calorie.

flavorings: vanilla or almond extract and/or a sprinkling of nutmeg or cinnamon to taste.

low cholesterol butter substitute or butter flavored no stick cooking spray.

Suggested toppings: I used two teaspoons of sugar free blackberry preserves and some unsalted sunflower seeds. One could use sugar free syrup or whatever you like that's low carb, low cholesterol.

Directions:

1. Preheat skillet or griddle over medium heat or a little higher.

2. Mix together well the egg blend, optional water or milk, artificial sweetener, flavorings

3. Melt in the skillet or on the griddle the low cholesterol butter substitute or spray with the no-stick spray

4. Cut off a little from the edge of the pita. Dredge the pita in the egg mixture and let soak for a minute or so, allowing any excess egg mixture to flow inside the pita. This will also help bulk it up a little.

5. Cook on both sides to desired doneness and top as desired.

Cauliflower Egg Salad
 

CAULIFLOWER EGG SALAD

Ingredients:
1/2 head cauliflower, (cooked and rinsed 3 times)
5 eggs, boiled peeled and diced
1/4 cup mayo
3 pickles, diced
1 Tbsp onion, diced
1/4 tsp salt
dash black pepper
1 Tbsp pickle juice
dried chives to garnish

Directions:
Cut cooled and rinsed cauliflower into small pieces. Add the remaining ingredients. Refrigerate an hour before serving. Garnish with chives.
Enjoy!

Figuring out calories in a recipe
 

Can anyone tell me how to enter a recipe and figure out the calories for a portion size of the recipe?

Patty, to enter a recipe and figure the calories for a portion:

1. Go to your food journal and advance to the next day which is blank.

2. Enter the entire recipe.

3. Scroll down to copy the nutrition facts for the entire recipe

4. Enter the entire recipe as a custom food

Two ways to record your portion size:

A. Convert the fraction of the recipe you're eating to a decimal. For example 1/6 of the recipe would be .17 and when you eat the food, enter .17 as the portion size in your food journal that day.

B. I most often weigh or measure the finished recipe and put in the custom food description how much the recipe yields. You could figure the counts per cup or weight and enter THAT as your custom food.

nice information thnks for sharing.
 

nice information thnks for sharing.

Still one of my favorites!:)

http://www.fitday.com/fitness/forums...wer-pizza.html

interesting recipes .... thanks

I found a Fresh Apple Muffin recipe my family really liked:

Serves 1--bakes in well-oiled 3 inch ramekin at 375 for about 20 mins.

In 2 cup bowl, mix 1 T. soy flour
1 T Flax meal
2 T almondmeal
1/4 tsp cinnamon or apple pie spice
1/4 tsp baking powder
pinch of salt
2 T Splenda granular
Stir to mix well. Stir in 1 1/2 oz by weight finely chopped apple (I used Granny Smith) until apple pieces are coated.
In a cup, mix: 2 T almondmilk plain unsweetened
1 tsp oil --I use pecan oil
1 T Egg Beaters
Pour wet mixture into dry and stir to combine. Pour into prepared ramekin and bake til done.
This comes out to about 210 calories, is fairly low in fat, has good quality fiber and tastes great warm or cold.
It can be served with sweetened whipped cream or cream cheese but we liked them plain! Nuts probably could be added but since it was made with almondmeal, we thought it was 'nutty' enough!
Recipe can be adjusted to make any amount you desire-we made 6. Baking time for 6 took about 45 mins in my oven.

Vicki