Here's my latest weigh-in. I lost a whopping .2 lbs. Devastating.
On the upside, it's not a gain. And I'm about seven days into South Beach, so that's not quite enough time to see a significant change on the scale. I do feel less bloated. So that's something. I've noticed, with my body, that it takes about two weeks for a new program to take effect. Perhaps that is how long I need to process the bad stuff out. I don't know. Maybe the scale will move next week. I sure do know how to maintain, though!
I wanted to share a good recipe that is South Beach friendly. Because I have a huge sweet tooth, I definitely need substitutes, to get me through. If I feel deprived, I will only cheat. And that gets me nowhere.
I didn't photograph these, but I did make them and enjoy them. And managed to keep the non-low-carbists in the house away from them.
Low-Carb Snickerdoodles
On the upside, it's not a gain. And I'm about seven days into South Beach, so that's not quite enough time to see a significant change on the scale. I do feel less bloated. So that's something. I've noticed, with my body, that it takes about two weeks for a new program to take effect. Perhaps that is how long I need to process the bad stuff out. I don't know. Maybe the scale will move next week. I sure do know how to maintain, though!
I wanted to share a good recipe that is South Beach friendly. Because I have a huge sweet tooth, I definitely need substitutes, to get me through. If I feel deprived, I will only cheat. And that gets me nowhere.
I didn't photograph these, but I did make them and enjoy them. And managed to keep the non-low-carbists in the house away from them.
Low-Carb Snickerdoodles
1/2 cup butter, softened
1-1/2 cups ground almonds
1 cup granulated Splenda
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon
1-1/2 cups ground almonds
1 cup granulated Splenda
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon
In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.
Note: 1.5 net carbs per cookie
Yum!
ReplyDeleteTrish Update on your journey!