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 Post subject: Re: Breakfast Recipes
PostPosted: Sun Apr 11, 2010 5:47 pm 
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I made the waffles today and they were wonderful! I can't believe how good they turned out. It is going to be so nice to have something else low carb for breakfast.

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 Post subject: Re: Breakfast Recipes
PostPosted: Wed Apr 14, 2010 2:55 pm 
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Hello, I'm new here and was looking for some advice. Getting ready to start the induction phase and I'm trying to find a non carb sub for my French Vanilla coffee creamer and Splenda that I love., Coffee stinks without it. Any ideas. Thanks


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 Post subject: Re: Breakfast Recipes
PostPosted: Wed Apr 14, 2010 4:53 pm 
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Try Davinci sugar free syrup. The Splenda is OK, but count the carbs. One packet is one carb.

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Linda

234.5/*219.2/212/149 (Low was 168.5) 64, 5"1"
DH 221/*211/205/?? 66, 5'10"
* As of 7/1/2011, we first started 8/23/03

"What would Jimmy Buffet Do?"
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 Post subject: Re: Breakfast Recipes
PostPosted: Wed Apr 14, 2010 11:35 pm 
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I'm a coffee addict. I find the Starbucks sugar free syrups are very good. The Davinci sugar free syrups are pretty good too but my DD and I prefer the Starbucks for some reason. LOVE the sugar free cinnamon dulce. Add a splash of heavy cream for richness.

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 Post subject: Re: Breakfast Recipes
PostPosted: Thu Apr 15, 2010 8:05 am 
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Location: Vermont
I used to be addicted to vanilla coffee creamer. I tried different things to replace it. Do not waste your money on the splenda flavored packets. That stuff is nasty, in my opinion. The liquid flavored sweetener (I have...torini brand, I think it is)..its ok but it still didn't cut it for me. I still have an almost full bottle of it after about 8 months. I am a bit of a "purist"...I find it hard to replace certain things. So, I use just heavy cream and splenda in my coffee. I love it. I would rather have that, than have "bad" flavored sweetener/creamer. Oh...well actually now the difference is I used flavored coffee usually. No sugar or carbs in it. Good luck.

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Started Atkins 4/2003~198lbs. Fall/2003~151 lbs. Restarted 4/20/09~ 183/127/127 Maintenance
You don't get better at something by not doing it. (Mike Dirnt, Green Day)


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 Post subject: Re: Breakfast Recipes
PostPosted: Thu Apr 15, 2010 10:23 am 
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Location: Whidbey Island, WA USA
Doingthis4me wrote:
I know you are probably tired of hearing me ask this question but do these taste eggy at all? I would like to try them but so many things made low carb like this taste eggy to me.


If you make the Mock Danish, but add approx. one tablespoon of pumpkin to the recipe, and it loses all of the "eggy" taste. This is my fav breakfast, especially when I'm feeling queasy from meds I take for my arthritis.

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 Post subject: Re: Breakfast Recipes
PostPosted: Thu Apr 15, 2010 11:32 am 
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whidbeyrocks wrote:
Doingthis4me wrote:
I know you are probably tired of hearing me ask this question but do these taste eggy at all? I would like to try them but so many things made low carb like this taste eggy to me.


If you make the Mock Danish, but add approx. one tablespoon of pumpkin to the recipe, and it loses all of the "eggy" taste. This is my fav breakfast, especially when I'm feeling queasy from meds I take for my arthritis.


That is good to know. I will try that when the pumpkin shortage is over. Our shelves are bare of pumpkin in our grocery stores.

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 Post subject: Re: Amazing Waffles
PostPosted: Fri Apr 23, 2010 11:17 am 
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Location: California
gooch wrote:
Preheat your waffle iron.

1 8 oz. package cream cheese, cubed
3 eggs
2 pkt. Splenda
1 tsp. or pkt. Stevia Plus
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup vital wheat gluten
1 tsp. cider vinegar
1/4 cup cream
1 cup shredded Mozzarella cheese (yep, cheese in your waffles!)

Put all ingredients into a food processor; process until smooth. Open processor and scrape down the sides with a spatula, then process another 60 seconds. The batter will be VERY thick - do NOT thin it down!

Place a heaping tablespoon (the kind you eat cereal with, not a measuring spoon) of batter into each waffle section of the iron and cook as you would regular waffles.

Makes 7 large waffles, approx. 3.6 carbs each

You can reduce the calories by using part-skim ricotta cheese in place of cream cheese and Hood's LC milk in place of the cream, if you like.

These are awesome waffles. Can be frozen and popped into a toaster to reheat.


OH MY GOODNESS! I had always heard that these waffles were miraculous, but just....wow.

You would never, ever guess that these were not just "regular" waffles, and I'd proudly serve them to my family or guests, or heck, even a food critic from the newspaper! haha

I got 12 waffles out of this, perhaps because my waffle iron is one of those small, inexpensive models that makes 2 rectangular waffles, approximately 5"x6". Anyway, I figure that takes the carb count down to around 2-ish per waffle, which is hard to beat!

I noticed that these can stay in the iron quite a long time without burning, and although I ate the first two to come out and they were fairly soft, but delish, I left the later ones in longer and they were definitely crispy, the way I like them. They don't seem to want to stick to the iron at all, undoubtedly due to the high fat content of all that cheese, so if you open the iron up and they aren't crispy enough, you can just close it again and let them crisp up for a while longer.

I can think of all kinds of fun things you could do with these--use as the base for a sandwich under the broiler--tuna melt, or toasted blt, or some such. But I'm really thinking of the dessert possibilities. I have a quart of gorgeous fresh strawberries in the fridge, and I'm thinking strawberries and whipped heavy cream on a freshly toasted waffle. Yum!

I popped my remaining 10 into a ziplock and into the freezer. I'll be curious to see how they do in the toaster tomorrow.

In conclusion---wow, GREAT recipe!

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Low-carbing since 6-21-09
Simeon's Protocol
Loading 7/11-12, total lost: 24.6 pounds so far! (224/165/165)


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 Post subject: Re: Breakfast Recipes
PostPosted: Fri Apr 23, 2010 7:22 pm 
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I thought the same thing about using them for a sandwich. I really like them, in fact I am making them right now for a late dinner.

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 Post subject: Re: Breakfast Recipes
PostPosted: Sat Apr 24, 2010 10:10 am 
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I just had one from the toaster--turned out great! Be sure to give it long enough to get hot all the way through. My toaster kept thinking it was done and popping it up early.

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Jessica
Low-carbing since 6-21-09
Simeon's Protocol
Loading 7/11-12, total lost: 24.6 pounds so far! (224/165/165)


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 Post subject: Re: Breakfast Recipes
PostPosted: Sat May 01, 2010 3:21 pm 
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I made the waffles for the first time today. I used the fancy/finely shredded mozzarella. Used my stand mixer to blend it all together. It was a tiny bit lumpy but it was FINE. I have a round waffle maker (sectioned into quarters). It made 3 1/2 waffles for me. :-s

One problem I had with it was....portion control! :o Wow..these were great! My son and I both loved them.

I also made Jessica's breakfast sausage/meatball recipe last weekend and that was great too! I am so glad I can show my son that low carb doesn't mean low on taste. ;)

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Jane
Started Atkins 4/2003~198lbs. Fall/2003~151 lbs. Restarted 4/20/09~ 183/127/127 Maintenance
You don't get better at something by not doing it. (Mike Dirnt, Green Day)


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 Post subject: Re: Breakfast Recipes
PostPosted: Sat May 01, 2010 4:46 pm 
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I make them in a food processor. Takes the lumps out. Don't over blend, though. Just enough to make it smooth.

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Linda

234.5/*219.2/212/149 (Low was 168.5) 64, 5"1"
DH 221/*211/205/?? 66, 5'10"
* As of 7/1/2011, we first started 8/23/03

"What would Jimmy Buffet Do?"
Search for "gooch47" to view my videos on www.youtube.com


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 Post subject: Re: Breakfast Recipes
PostPosted: Sun May 02, 2010 11:29 am 
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Location: New Jersey
Thanks for putting up these staple recipes, I've been looking for several of them!

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 Post subject: Re: Breakfast Recipes
PostPosted: Thu Sep 16, 2010 4:35 pm 
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bump

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Linda

234.5/*219.2/212/149 (Low was 168.5) 64, 5"1"
DH 221/*211/205/?? 66, 5'10"
* As of 7/1/2011, we first started 8/23/03

"What would Jimmy Buffet Do?"
Search for "gooch47" to view my videos on www.youtube.com


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 Post subject: Re: Breakfast Recipes
PostPosted: Sun Mar 06, 2011 8:29 am 
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Location: Massey, Ontario, Canada
I AM SLOW !!!!! ..VERY SLOW !!! ..
HOW SLOW AM I ..????


WELL, IT TAKES ME AN HOUR AND A HALF TO WATCH 60 MINUTES ..!!!

The reason I say that is, I just noticed the waffle recipe and want to try it..
QUESTION.... What is wheat gluten?? It says 1/2 cup of wheat gluten and I have NO idea what it is.. Is there a substitute?? Is there another name for that stuff??
Perhaps here in my neck of the woods we call it by another name and perhaps not..
Like I said, I must be very slow to just now notice this ......

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I used to live to eat... ..I now eat to live...
Oiginally weighed 358
Weighed 252 at start on Jan. 2004
As of August 2008 ~ 215
Went up to 245 (lost control)
As of January 2011 weight is 222......
As of June 2011 weight ie 216... Total loss 142 pounds
Age 70 & (old enough to know better) ---


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