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Health Discovery Network


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  1. Thanks Kyoot! Maybe I'll post in Delta Force sometime. Life has been a little challenging since my last post here but starting to see light at the end of the tunnel. Judy
  2. Hey Mary (Kyoot), good to see your posts. I use to be on the gbtg site with you. Hang is there buddies you will "getter" done. I am plugging along and taking things day by day. Not where I want to be but not where I use to be. Take care. ~~Happy belated Birthday, Kyoot!!~~ Judy
  3. Not only am I a lifetime Ww but I'm a lifetime diabetic, who has managed to be a non-insulin dependent diabetic thru diet and exercise. I always enroll in some type of cardio/weight resistance training class for exercise a couple times a week. I love to walk too and do a mile or 2 regularly plus fundraiser 5Ks, 4 or 5 times a year. I feel so much better and healthier when exercise is a regular part of my life. I am so glad Ww includes exercise as an intergal part of their weight loss plan. Judy
  4. I sorta do that too. I add a tsp. of olive oil or coconut oil to a serving of the "zero" Ww garden soup. Of course it's no longer "zero" but it works for me. LOL! Judy
  5. I usually eat from a small plate, instead of a dinner size plate, and I never eat meat 2 days before WI.
  6. Thanks for sharing! Lots of fabulous tips. The vitamin B and D3 really work for me. Judy
  7. Jillian is off the Doctor's? I hope she comes back to BL too but I do like Dolvett so l'm hoping for 3 trainers again also . Judy
  8. I made this last night and it is so good! I left out the sour cream, since I don't eat sour cream, and accidentally forgot the green onions and olives, and it is still fantastic. I also used ground turkey instead of beef, not that it makes much difference.
  9. I found this the other day on allrecipes.com, but I haven't tried it yet. Chipotle Peach Salsa with Cilantro INGREDIENTS: 1 cup sliced canned peaches drained and chopped 1/3 cup chopped red onion 2 cloves garlic, minced 1 1/2 teaspoons minced fresh ginger root 2 teaspoons minced chipotle peppers in adobo sauce 1/3 cup chopped fresh cilantro 1/2 lime, juiced salt and pepper to taste DIRECTIONS: 1. In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.
  10. I use either soy yogurt or silken tofu in place of dairy yogurt. Works like a charm.
  11. I just made this last night and it is so good! I have to admit, I was skeptical. I made my own crust using oat bran, a little sugar, a little butter, and egg whites, and I prebaked it before filling it. Also, because of what some people said about it being runny, I threw it in the freezer for a few hours. I was delicious, and almost buttery, even when semi-frozen. I will definitely make this again!
  12. I decided to play around and see if I could modify an upside down cake to make it CORE. Success! This is based on a recipe I have made in the past, using a cake mix, but this time I used the Core Chocolate Cake recipe as a guide. I have tried several different flavour variations with the fruit and the jello, and they are all pretty good. Here is the recipe: Amazing CORE Fruit Upside Down Cake 1 - 1.5 cups chopped fruit (enough to cover bottom of 9x9 pan) 1 pacakge sf/ff jello mix Spray a 9x9 pan with cooking spray. Arrange chopped fruit evenly on bottom of pan, then sprinkle dry jello mix over fruit. Set aside Combine the following in a large bowl: 1 cup oat bran 1 cup cream of wheat (dry) 1.5 tsp baking powder 1 tsp baking soda 1 package sf/ff vanilla pudding 3 tsp splenda or 1/2 tsp stevia Combine the following in a medium bowl: 2 eggs and 3 egg whites, beaten 1 tsp vanilla 1 cup ff milk 1/2 cup unsweetened applesauce Add wet to dry, and mix. Pour evenly over top of fruit and jello mix, but DO NOT MIX! Bake at 350 for approx. 30 minutes. Let cool and invert onto a serving platter. Some flavour combinations to try: Peaches and peach jello strawberries and rhubarb and strawberry jello pinapple and strawberry jello cherries and cherry jello rapsberries and lemon jello
  13. Stevia may seem expensive, but you use so little of it. A few ounces will last you a really long time, since one tiny scoop (and I mean tiny, like smaller than your baby fingernail) is enough to sweeten a cup of coffee. I use one teaspoon when I am making a whole pan of baked oatmeal.
  14. I have been looking for Da Vinci or Torani syrups here in Canada for a while now, to no avail. I could order them online, and then pay for shipping, but I would really rather get them in person. I checked Second Cup and Starbuck's and Timothy's, and they all have variations on SF syrups, but only Second Cup carried Torani, and only vanilla flavour. I asked at my local coffe shop, called P.A.M.'s, and they have Torani and can order me any flavour I want. I think they will even get me a pump. So check your local coffee shop or specialty food store, as they will most likely be able to order them for you as well, and then you can save on shipping.
  15. I found Stevia in my grocery store, in the organic section. I did have to look for it, but it was there. I know it is available in health food and nutrition stores as well. My parents live in a town of 14,000, and my mom was able to find it in her local drugstore, so it's worth checking. And if they don't have it, you could ask them to order it. Stevia is a lot sweeter than sugar, or even splenda, so it takes some experimenting to get the proportions right. I have found that one teaspoon of stevia, in a baked recipe, equals the sweetness of about 3/4 to 1 cup of sugar. When baking, keep in mind that if you replace all the sugar with stevia, you will change the volume of the recipe since you need so much less. I find it easier to start with recipes that don't contain sugar or sweetener, and add stevia to it. It does have a bit of a funny aftertaste, but I find most non-sugar sweeteners have that. I am used to it now.
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