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Yeesh, diet time again.

Well, after seriously slacking off for a few months, my weight's gone up to something like 187. That's not huge, but it's high for me. So, back to South Beach. *sigh*

The sad thing is, I really never got to splurge--though I had a lot of bleu cheese burgers over the last few months. And there was the recent white chocolate wasabi fondue. Oh...and the cakes, but I made them, that doesn't count. And the ice cream and balsamic syrup.

*sigh* So, maybe a little splurging, but I never really went wild. Except for the fondue.

Dinner Monday was barbequed chicken brushed with lemon pepper sauce, with a big batch--maybe not big enough--of pseudo mashed potatoes made with cauliflower. Very tasty, though my body isn't quite convinced.

Dinner last night, breakfast and lunch today, chicken-veggie shish-kebabs (more lemon pepper), with diet-friendly coconut custard (it's basically an egg, skim milk, and artificial sweetener.) I've still got one of the custards left for a snack when I get home.

It's hard to get worked up about cooking when I've taken sugars and carbos out of my culinary palette. Particularly since I love baking and making desserts.



( 4 comments — Leave a comment )
Jul. 19th, 2007 06:03 pm (UTC)
If it's not too much trouble, I would love recipes for both the fake cauliflower mashed potatoes and the coconut custard. Sounds yummy and healthy.
Jul. 19th, 2007 06:29 pm (UTC)

Fake cauliflower: Take two heads of cauliflower, cut the green bits off, and cook them until they're tender (I throw them in a steamer for 10 minutes, checking them with a fork). Let cool for a minute or two, then throw into food processor with one shotglass of the artificial zero-calorie butter spray, and one shotglass of no-fat half-and-half. Process until the texture is roughly mashed potatoes, adding salt and pepper (and maybe garlic powder or minced garlic) to taste. Serve hot--you might want to simmer in a pot for a minute or two to heat up.

Fake custard: You'll need either cruets or sturdy small coffee mugs, at least six of the latter or eight of the former.

Ingredients: 3 C 1% or skim/nonfat milk, 6 Tablespoons artificial sweetener (like splenda that measures for cooking), 1 T vanilla, maybe 3 T unsweetened coconut shavings, 4 eggs, a teaspooon or so of nutmeg.

Fill a very large skillet halfway with water, heat on high. While heating--move quickly on this--whisk the ingredients together. Place cruets/coffee mugs into water, pour mixture into each one, and "top off" water until it's about a centimetre from the level of mixture in the mugs. Bring to a boil, then lower heat, cover, and let simmer for 10 minutes.

Remove from heat, transfer to a cooling rack, let stand a while (say, 20 minutes). Cover with plastic wrap--directly on the custard. chill in fridge at least an hour, more like 2. Serve.

Variations: A splash of coconut extract, or if you can find it caramel extract, is good. Or remove coconut and nutmeg, replace with 2 T instant coffee, a teaspoon or two of cinnamon, and sprinkle with toasted almond. Or, remove coconut and nutmeg, add 2 teaspoons or so of lemon extract and sprinkle with lemon zest.

Jul. 19th, 2007 08:05 pm (UTC)

I really need a food processor. Lately, every recipe I read calls for one. Why oh why did I get rid of my old one two years ago when I moved? It seemed like smart packing at the time since it took up so much cabinet space and I hardly used it. Now I want it back!
Jul. 19th, 2007 08:21 pm (UTC)
Yah, I had to beg for one for Christmas. I kept needing it to make buffalo wings and hummus and other low-carb crap :) Whines bought me an extra-extra large one, it's great...but is it ever big enough?
( 4 comments — Leave a comment )

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