Anyone done protein/carbs for Eggface's recipes?

[meggiep 57]

I figure I will do it- just wondering if it is already out there! If not, I will post them when I do them. I am so wanting to try so many of them but I am also pretty obsessive about logging...

[weho 103]

Just posted the same question. I guess as I make each one I'll calculate the nutritional info. I don't move to soft foods till Tuesday though so it may be a while. I'm really curious about the ricotta bake. It sounds so good, but like you I am pretty fanatical about tracking stuff.

[klus263 9]

I have done several of the Protein egg bites. Both my husband and I really like them. I want to try more of them and some of her other recipes also. Good Luck.

[meggiep 57]

Those egg bites - the cristless quiches?- seem like the easiest to calculate as they make 24 mini quiches so you can just divide by 24. I calculated the ricotta bake last night and will post but it is so hard to know what the serving will be.

It says on the site the reason she does not list it is so many people are different- she uses full fat cheeses, for example, and some might sub low fat or (in her opinion HORRORS ;-P) non fat cheese. I think I will do the bake, score it for servings, and then estimate once I have my few forkfulls!

[AutumnLily 77]

Eggface does not put in the protien/carbs due to the varying types of protein/carb nutritional info that will be used for the recipies. Plus serving sizes can vary from person to person.

But if you can find a standardization and put the info in that would be awesome.

[meggiep 57]

Ok everyone here is what I came up with for the wonderful RIcotta Bake, so delish on purees or anytime I think! I could see adding a layer ofr ground turkey when I am on a fuller diet.

Anyway, this nutritional info based on using full fat ricotta cheese, regular parmesan (I used shredded from Costco) a large egg, and low fat mozzarella cheese, as well as my particular fave vodka/marinara sauce for the topping . It is also based on dividing the complete dish into six servings, which is about perfect for my 1/4 cup ability here at three weeks. So if you want to eat more, multiply my totals x 6 and divide it into the number of servings you want it to be.

Obviously if you use low fat cheese all the way around it will change. Like Eggface I prefer full fat for the most part though I don;t mind low fat mozzarella I am all about the flavor!

I use Spark People to feed the ingredients in and create the recipe and then got the nutritional data- easy! Hope this helps anyone obsessed with having the right thing to log every day like me!

Serving = 1/6th pan

Amount per serving

Calories 160.7

Total fat 10.9 g

Cholesterol 74.0 mg

Sodium 335.8 mg

Potassium 74.0 mg

Total carbs 3.1 grams

dietary Fiber 0.3 grams

sugars 0.9 grams

Protein 11.5 gram

I have all the Vitamins and stuff too but its a lot to type and my fibro is affecting my hands today!

[lighthouse8895 0]

Thank you I plan to try that one next week

[meggiep 57]

Thank you I plan to try that one next week

Cool fact- I was allowed ground beef last week and I put a layer of ground beef under the Tomato sauce and it is HEAVEN! I had to make a double batch cause my family loves it too.

I have nutritional info if anyone wants it- but I have changed the original recipe as well- I use half the parmesan since I felt it was a bit salty, and then double the mozzarella for extra cheesiness on top. I add 4 ounces of ground beef to a single batch.

[Nancy Rivers 24]

I just used myfitnesspal to calculate it.

I used slightly different ingredients than eggface. Here's everything that I used and the calculations based on this version:

8 oz of Ricotta cheese - I used Meijer Low-fat Ricotta

1/2 cup grated Parmesan - I used Meijer 1/3 less fat Parmesean

1 large Egg, beaten - I used Egg Beaters Southwestern Style - 1/4 cup

1 teaspoon Italian Seasoning

salt & pepper to taste - I omitted the salt

1/2 cup Marinara Sauce - I used Ragu Sweet Tomato Basil

1/2 cup shredded Mozzarella cheese - I used Sargento part skim cheese.

I used a mini-loaf pan (although, I should have used 2 - some spillage of the tomato sauce) to bake it. This yielded 4 servings of 1/2 cup each. I used that serving size because that's what I can eat at this point.

Per serving: 148 calories, 6 grams of Carbs, 8 grams of Fat and 17 grams of Protein.<br style="mso-special-character:line-break"> <br style="mso-special-character:line-break">