Food Before and After Photos

[FluffyChix 17,415]

1 hour ago, Kris77 said:

On 5/2/2019 at 12:43 PM, FluffyChix said:

lunch today. I'm so afraid of dumping I won't eat Chinese out any more. So made my own "miracle" stir fry using very little oil, and no sugar and miracle rice. So dang good!!! I forgot to add the chopped almonds/cashews for the pic but they were delish.

Still working on it, but think there will be leftoverskis.

Recipe please😊

No specific recipe. Here are the ingredients I used cuz they were in the fridge and were going bad:

I dump the hardest things into a large dry skillet over high heat and cook until brown and al dente. They don't stick. So it's mushrooms, cauliflower first. Onion and red bell pepper go in after a couple minutes, then broccoli slaw, then power greens last. Then when it's all done the way I want, I spray with a little olive oil spray and add the ginger and garlic or garlic powder. Stir up. Then add the sauce and toss. Then eat. So good. I use Walden Farms Asian Vinaigrette or the WF Sesame Ginger Vinaigrette cuz it adds volume without calories or fat.

I just throw the liquid ingredients into a bowl and stir. Reserve until everything is cooked.

If I add Shirataki rice I drain and rinse well and "dry fry" in a separate non stick skillet until very dry. Then turn off heat and season with spices. Then serve my meal and toss 1/3 of the package into it when I add the sauce.

Edited May 5, 2019 by FluffyChix

[Kris77 1,534]

On 08/02/2018 at 14:59, jess9395 said:

Taco on egg white “tortilla” yum! I ate the whole thing.

Is this sold at the regular type grocery stores? Or was it a specialty store?

[FluffyChix 17,415]

1 minute ago, Kris77 said:

On 8/2/2018 at 2:59 PM, jess9395 said:

Taco on egg white “tortilla” yum! I ate the whole thing.

Is this sold at the regular type grocery stores? Or was it a specialty store?

I make my own and have for years. Here's the recipe:

http://fluffychixcook.com/egg-fast-recipe-lo-lo-psylli-wraps-version-4-induction-grain-free-gluten-free/

[Orchids&Dragons 9,047]

1 hour ago, GreenTealael said:

Vegan pie crust tutorial (In pictures)

1.5-2 cups of flour

.25-.50 cups of Water

.25 cups of stevia

.33 cups of olive oil

.125 cups of himalayan salt

.125 cups of pumpkin pie spice (optional)

Great, thank you! Do you need to chill the dough long before you roll it out? Are you sure about the salt? An ounce seems like an awful lot.

Edited May 5, 2019 by Orchids&Dragons

[GreenTealael 25,360]

2 hours ago, Orchids&Dragons said:

Great, thank you! Do you need to chill the dough long before you roll it out? Are you sure about the salt? An ounce seems like an awful lot.

May need less salt amount. I basically poured a thin layer at the bottom of a 1/4 cup measure. This I'll check the flavor.

[GreenTealael 25,360]

Vegan pie crust tutorial (video)

1.5-2 cups of flour

.25-.50 cups of Water

.25 cups of stevia

.33 cups of olive oil

.125 cups of himalayan salt

.125 cups of pumpkin pie spice (optional)

[GreenTealael 25,360]

4 hours ago, Orchids&Dragons said:

Great, thank you! Do you need to chill the dough long before you roll it out? Are you sure about the salt? An ounce seems like an awful lot.

No chilling prior to rolling but this dough i chilled for a couple of hours after (in crust form) because i had to run out... The other few i did not.

I don't think its necessary because the oil is at liquid form room temp so it doesn't soften further like butter may

Edited May 5, 2019 by GreenTealael

[AngieBear 2,524]

Okay, I’m repping the purée/soft food only recent sleeve people here. I made some super soft salmon with my Sous Vide gadget, froze most of it for later, then made some yummy egg + ricotta Sous Vide with some salmon in it. These almost melt in your mouth.

Edited May 6, 2019 by AngieBear

[GreenTealael 25,360]

Final pie result

[AngieBear 2,524]

That counts as purée, right?!

[GreenTealael 25,360]

9 hours ago, AngieBear said:

Okay, I’m repping the purée/soft food only recent sleeve people here. I made some super soft salmon with my Sous Vide gadget, froze most of it for later, then made some yummy egg + ricotta Sous Vide with some salmon in it. These almost melt in your mouth.

They look delicious!

I want a sous vide but i know the appliance patrol will get me 😩😩😩 i need to use what i have now

[Frustr8 7,886]

As good as you,are looking, I believe you deserve it as a REWARD! Wow, you always inspire ME when I read each post.

[GreenTealael 25,360]

10 hours ago, AngieBear said:

That counts as purée, right?!

Absolutely ... It's a pumpkin pie

1 large can of pumpkin puree (fresh is out of season)

2 eggs

Splash of half &half or milk (you can use a sub like nut milk/ seed milk/grain milk etc)

Pumpkin pie spice to taste

Sugar substitute to taste

(Super charge with some Protein Powder and psyllium husk if you want added nutrition and fiber)

Bake in cupcake pan no crust necessary

[GreenTealael 25,360]

19 hours ago, FluffyChix said:

I make my own and have for years. Here's the recipe:

http://fluffychixcook.com/egg-fast-recipe-lo-lo-psylli-wraps-version-4-induction-grain-free-gluten-free/

Trying this soon!

[RoRoKitty 183]

Stir fry (without oil :p) and rice on the making 💜