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achanson

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10 Good
  1. Oh my gosh, it is really weird and wonderful to see this board again. I just logged in and saw that my last login was Aug 1, 2007. That is well over a year. I went vegan last July and I guess I thought that veganism and Core weren't compatible.... and so my commitment to staying Core kind of dwindled. Also I was back in school and I guess I decided that was going to be a bigger focus. The point is, I had maintained my weight loss for about a year and half, but in the last few months I got burned out on veganism, and so I wasn't following any kind of plan..... and I've gained back over 15 pounds. It really sucks, because I'd finally gotten used to my skinny self. Anyway, there is a whole lot to this story, but the point is I just realized that coming back here is exactly what I need! I need to be excited again about taking good care of my body, and excited about the food that I eat. Even though it's been a while, I remember that there is something amazing and magical about Core, and that when I am on it, I lost weight, and I'm more balanced and connected and all that jazz. It is definitely heartening to see a lot of the same people..... I honestly felt like I was coming home or something corny like that, returning and seeing all of the stuff that changed my life a couple of years ago. So excited to be back!
  2. So, are these supposed to be like frozen cookies??? Also, how many ounces is in a standard can of evaporated milk? Thanks!
  3. Wow, this looks good. And I bet that you could vary the grain and it would still be delicious. Let us know how it is!!!
  4. Dry polenta is just the plain uncooked cornmeal. There's nothing special about it. Welcome to Core!
  5. I made this tonight and it was absolutely delicious! There is one thing, though. The recipe calls for a whole teaspoon of cloves, and I think that it is way too much. I think maybe more like a quarter teaspoon is all it needs, if that, or it would really throw the flavor off. Also, a little ground ginger would be good too, to give it a little kick. OR just use some pumpkin pie spice. Anyway, with those modifications to the spices, this is a really delicious recipe. In fact, I think it's my favorite Core baked good so far!! I'm thinking of using an AP or two for some pumpkin butter to go on top..... MMM.......
  6. I made this last night with strawberries and FF yogurt and it was soooo good!! Thanks!
  7. what about cottage cheese with cheesecake flavored pudding?????
  8. Not more pumpkin!!!!!!!! Ahhh!!!! I guess I will just have to go ahead and make this, too. Geez.
  9. I bet this would be yummy with shrimp too, served over brown rice or with lettuce as a salad. Seared Scallops with Tropical Salsa "Seared scallops are served warm with a spicy, fresh pineapple, mango, cucumber, and bell pepper salsa. Simple, colorful, and delicious." INGREDIENTS: 1/2 cup diced fresh pineapple 1/2 cup diced fresh mango 1/2 cup peeled and diced cucumber 1/2 cup diced red bell pepper 3 tablespoons chopped fresh cilantro 4 teaspoons fresh lime juice 1 jalapeno pepper, seeded and minced salt and pepper to taste 1 pound sea scallops, rinsed and drained DIRECTIONS: Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside. Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate while cooking the remaining scallops. Spoon the salsa over the scallops, and serve immediately.
  10. Wow that sounds good. Almost TOO good, in fact.................
  11. I used to see my mom eating hominy in a bowl with ketchup(!!), and I always thought it was the weirdest thing ever. Lately, though, I've been craving it. This recipe looks good! Thanks!
  12. Instead of breadcrumbs or crackers, this recipe uses couscous!!! It's really good, I've converted many a salmon patty hater with this one. Use water or chicken broth for the couscous, not the OJ. For a citrus flavor, you could use orange zest, I usually just throw some lemon juice in. Also, you can make the sauce with FF mayo, or maybe something with FF yogurt would work, I haven't tried.... This is from allrecipes.com, by the way. Moroccan Salmon Cakes with Garlic Mayonnaise Submitted by: Emily "This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor." Original recipe yield: 4 to 5 servings. Prep Time:20 MinutesCook Time:25 MinutesReady In:45 MinutesServings:4 Garlic Mayonaisse 1/2 cup mayonnaise (use FF) 1 clove garlic, crushed 1/8 teaspoon paprika Salmon Cakes 1/2 cup couscous 2/3 cup orange juice (Water or broth) 1 (14.75 ounce) can red salmon, drained 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry 2 egg yolks, beaten (I use the whole eggs) 2 cloves garlic, crushed 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoonsalt 3 tablespoons olive oil In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside. Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water. In a mixing bowl, combine the cooked couscous, salmon, spinach, egg, and spices. Form into patties. In a large skillet over medium heat, heat the oil and fry patties until golden brown, turning once, about 8-10 minutes. Serve with garlic mayonaisse.
  13. I made this the other night and was blown away the next morning by how absolutely delicious it was. I really can't wait to try different fruit combos, and the steel-cut oats really sound appealing too. I used apple pie spice in mine (cinnamon, nutmeg, allspice? etc) which was really good and convenient! MMMMMMMMMMMMM Muesli!!
  14. That does sound good! I've been itching to make orzo since starting Core, but I haven't spotted any whole wheat varieties anywhere! Where do you guys find yours?? Thanks!
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