Low carbing continues. It's pretty neat in a way, because it's forcing me to utilise some flours i've never used before in order to create low carb options for breading and baked goods. I'm using quinoa flour currently, we all know how good quinoa is and now I can make brownies out of it! ;) Haha, I did have a day off yesterday where I ate chips and a sugary drink (and a piece of banana bread <3) but i'm back on it today! It isn't going bad, though I do not see this as a long term option for me.
In other news i've been reminded again that I owe most of this semesters fees >.>. I do know I owe it, and we are working out a solution, but i'd rather not get the harassing calls. I have spoken with people in the office, I wonder if there is a lack of communication...hm.
I've been feeling a bit better recently as well. Still getting fatigued, but physically i've been not as sore. I'm saying it's from the new naturopathic meds. So i'm going to try and fit in more walking with Milo :) we had a nice half our walk today around a nearby park, and other than him getting some prickles in his paws (poor baby :( he needs little doggy boots!) it was quite good! Though my ankles are not very happy. We'll see what tomorrow brings.
Showing posts with label low carb. Show all posts
Showing posts with label low carb. Show all posts
Monday, 15 October 2012
Friday, 12 October 2012
Flax Bread
I did some low carb gluten free cooking today! I made a flax meal (also known as linseed meal) bread using the recipe from here. I was actually quite skeptical as sometimes flax can have a bitter taste (though, that flax was probably rancid), but it turned out quite well! It still has a seed-y sort of taste, but it's tasty enough that I think it might be a staple food during my low carb adventure.
Did I mention i'm trying out a low carb diet? One of my teachers was talking about how we should experiment with different diets to understand how our clients will feel, and while I don't think naturopaths advocate low carb diets it will be one that our clients will choose to be on for one reason or another. Plus i'm hoping i'll lose some weight >.>.....and it'll make being gluten free more interesting. I've been going down on my carb limit day by day and currently i'm on 50 g per day. I may lower this once i've gotten the hang of cooking some of the bread alternatives and whatnot, as I really can't stand eating mainly protein (and it's expensive), but for the time being 50 g per day is alright :).
Here is the recipe I used, I halved it (giving half an egg to my dog) and used two thin pieces to make a sandwich.
Did I mention i'm trying out a low carb diet? One of my teachers was talking about how we should experiment with different diets to understand how our clients will feel, and while I don't think naturopaths advocate low carb diets it will be one that our clients will choose to be on for one reason or another. Plus i'm hoping i'll lose some weight >.>.....and it'll make being gluten free more interesting. I've been going down on my carb limit day by day and currently i'm on 50 g per day. I may lower this once i've gotten the hang of cooking some of the bread alternatives and whatnot, as I really can't stand eating mainly protein (and it's expensive), but for the time being 50 g per day is alright :).
Here is the recipe I used, I halved it (giving half an egg to my dog) and used two thin pieces to make a sandwich.
Ingredients:
- 2 cups flax seed meal
- 1 Tablespoon baking powder (gluten free)
- 1 teaspoon salt
- 1-2 Tablespoons sugar equivalent from artificial sweetener
- 5 beaten eggs
- 1/2 cup water
- 1/3 cup oil
Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.
1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories
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