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Final Liberation Diet Chocolate Yoghurt Recipe

December 2nd, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1teaspooncocoa powder
  2. 3teaspoonsartificial sweeteneror Splenda sugar substitute
  3. 1/4teaspoonvanilla flavoring
  4. 140g thicknonfat plain yogurt(about 5 ounces)
  5. 2gchocolate, to taste(grated medium fine, not too fine)

DIRECTIONS

  1. Grate part of a piece of your preferred chocolate into a bowl.I used Dark Bitter chocolate for the strongest chocolate flavour) but I’m sure that bittersweet or even white chocolate would be fine if you prefer! :) .Put aside.
  2. Spoon Cocoa powder into a small plastic tub.(A cleaned, used individual yoghurt tub is ideal – plastic is good because it doesn’t warm the yoghurt like pottery or glass would.).
  3. Add the granulated sweetener and mix it well with the cocoa.
  4. Add the vanilla flavouring and a small 3/4 teaspoon or so of the yoghurt.
  5. Using teaspoon mix well until all the cocoa is mixed in and it forms a very thick paste.If necessary add a little more yoghurt.Should only take a few seconds.
  6. Add a little more of the yoghurt – a teaspoon or two and mix that in well.Then add the rest of the yoghurt and stir it well.
  7. Add the grated chocolate and stir into the yoghurt.
  8. DEVOUR!
  9. Note:I kept the sweetness on the light side because it’s easy to add more.I actually added another 1/2 tsp sweetener but it kind of depends how heaped you make those teaspoons – I don’t !If you find it’s already a bit too sweet then you can add a little more yoghurt.
  10. This would stand the addition of some preserved cherries or other fruit such as small pieces of orange, banana, butterscotch or toffee chips and even a little kirschwasser, rum or Baileys if you’re feeling indulgent.If you’re feeling really indulgent you could add cherries, liqueur and top with whipped cream, then sprinkle some grated chocolate or candied citrus fruit or zest for presentation.
  11. Can easily be prepared in larger volumes and chilled.
  12. UPDATE:.
  13. I did make it again later – and yes it is absolutely delicious with small pieces of chopped up ripe banana :) .

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Kunza Diet Bread Recipe

October 29th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupswater
  2. 2lbsbuckwheat groatsor millet flour
  3. 3/4cupoil
  4. 3/4cupbrown sugar
  5. 8ounceshoney
  6. 8ouncesmolasses
  7. 2ouncespowdered milk(soya preferred)
  8. 1/2teaspoonsea salt
  9. 1/2teaspoonground nutmeg
  10. 1teaspoonbaking powder

DIRECTIONS

  1. Preheat oven to 300°F.
  2. Fill greased floured pans 1/2 thick with batter.
  3. Bake for 1 hour.
  4. Let dry in oven at low heat for 2 hours.
  5. Let cool and cut into 60 square inch pieces.
  6. Lasts forever practically.

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Kim’s Tex-Mex Egg Cups (South Beach Diet Friendly) Recipe

September 11th, 2015 by alice  Tags: , , , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 10eggs
  2. 1/2cup1% fat cottage cheese
  3. 1/2cup shreddedmonterey jack cheese
  4. 1 (4 ounce)can choppedgreen chilies
  5. 1/2teaspoonsalt
  6. 1/2teaspoonpepper
  7. 1cupchicken breasts, cooked and chopped
  8. cholulahot sauce(optional) or Tabasco sauce (optional)

DIRECTIONS

  1. Spray muffin pans with non-stick cooking stray (Such as Pam).
  2. Preheat oven to 350°F.
  3. In a large mixing bowl, beat eggs with a whisk.
  4. Add cottage cheese, Monetery Jack cheese, green chiles, salt and pepper.
  5. Mix until well blended.
  6. Add chicken and stir until combined.
  7. Spoon 1/4 cup of egg mixture into each cup.
  8. Bake for 20 minutes or until done.
  9. Take a knife and loosen the cups from the pan.
  10. Turn egg cups out onto a wire rack and let cool slightly before serving.
  11. Eat eggs warm out of the oven, or refrigerate for later use.
  12. EGGS DO NOT FREEZE WELL!Eggs become spongy and wet when frozen!

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Low Carb Diet Soup Recipe

August 11th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1mediumgreen bell pepper
  2. 1mediumyellow bell pepper
  3. 1mediumred bell pepper
  4. 1 (8 ounce)cherry tomatoesor grape tomatoes(small container, fresh)
  5. 1mediumyellow squash(do not peel, chunk)
  6. 1mediumzucchini(do not peel, chunk)
  7. 1 (8 ounce)containerfresh mushrooms(cleaned and sliced)
  8. 1/2-1wholered onion
  9. 1/2headcabbage(chopped or diced)
  10. 1lbstew meat(or leftover roast)
  11. 1 (46 ounce)cantomato juice
  12. 1 (10 3/4 ounce)beef broth(Cambpell’s can of soup)

DIRECTIONS

  1. Brown your stew meat in skillet.
  2. When all four sides are brown, transfer the entire contents to dutch oven (large pot).
  3. Begin adding your veggies and stir occasionally.Go ahead and add your Campbell’s soup.Continue cutting veggies and adding them to your stew.Wash your container of tomatoes and then add to stew — no cutting or chopping needed, add whole tomatoes.Once everything has been added, add your tomato juice.Add approximately two cups of water and cook on medium low for 1 – 1 1/2 hours.
  4. If you would like to spice this up a bit you can add two bay leaves or hot sauce.I do not add anything because of my mother’s health and diet, no salt, no pepper, etc., but cetainly you could.There is no right or wrong way to make this.I have added leftover red beans if I have them cooked and on hand.It’s simple, keep it low carb and add any low carb veggies you like and eliminate anything on this list that you don’t like.This is fast easy and healthy and we really like it.We have been on the South Beach diet for about two months, so this is a great filler.I was on a plateau until I began making and eating this soup.Don’t know if the soup had an affect or not, but something is definitely working.10 more pounds to go.

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Broccoli Chicken Dijon (south Beach Diet) Recipe

March 30th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupreduced-sodium chicken broth
  2. 1tablespoonlight soy sauce
  3. 4cupsbroccoli florets
  4. 1garlic clove, minced
  5. 1tablespoonolive oil
  6. 1lbboneless skinless chicken breasts, cut into thin strips
  7. 2tablespoonsDijon mustard

DIRECTIONS

  1. Mix chicken broth and soy sauce; set aside.
  2. Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
  3. Remove from skillet; cover to keep warm.
  4. Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
  5. Add broth mixture; mix well.
  6. Bring to boil.
  7. Reduce heat to medium-low.
  8. Stir in mustard until well blended.
  9. Return broccoli mixture to skillet; mix lightly.
  10. Cook until heated through, stirring occasionally.

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