Southbeach Diet Recipes
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I have a recipe for fried rice that's made by shredding cauliflower...I haven't tried it yet. I've tried the mashed potatos made from cauliflower and they are actually really good (and I don't even LIKE cauliflower). They have to be done right, though. I had mashed cauliflower at Ruby Tuesdays one night and they didn't steam it enough...it was grainy.
Omg fried rice lol
Tasha. I need help. I've got dinner down, but I feel like I'm really hungry all day because I don't know what to eat for breakfast and lunch.
Today I had 2 scrambled eggs for breakfast and tuna for lunch.
I'm having a hard time finding good, easy snacks because I can't eat most kinds of nuts.
Today I had 2 scrambled eggs for breakfast and tuna for lunch.
I'm having a hard time finding good, easy snacks because I can't eat most kinds of nuts.
Tasha. I need help. I've got dinner down, but I feel like I'm really hungry all day because I don't know what to eat for breakfast and lunch.
Today I had 2 scrambled eggs for breakfast and tuna for lunch.
I'm having a hard time finding good, easy snacks because I can't eat most kinds of nuts.
How are you w/ beans??? For a quick easy snack I like refried beans w/ a little bit of cheese on top. You can add some reduced fat sour cream if you want. Beans and dairy will help you get through any "southbeach flu" symptoms as well. Remember, too, that just b/c it's breakfast doesn't mean you have to have breakfast food.
There are some GREAT recipes at http://www.3fatchicks.com/forum under the Southbeach forum!!!I tried the cauliflower potatoes tonight. I couldn't eat them. I don't know if I did something wrong, but they tasted like they had spoiled. And I know they didn't..I just bought them today.
No amount of seasoning or butter spray would help.
I don't know if I did something wrong, but they tasted like they had spoiled. And I know they didn't..I just bought them today.No amount of seasoning or butter spray would help.
I tried the cauliflower potatoes tonight. I couldn't eat them.
No amount of seasoning or butter spray would help.
I hate cauliflower but I made the potatoes w/ them and added some cheese, turkey bacon, and green onions so they were like loaded mashed potatoes. I liked them. Did I mention I hate cauliflower??? LOL
How did you cook them? Did you steam them?
I did. I use my vegetable steamer like it's going out of style, so for me it was the easiest way to do it. I cut it down so it would fit in the basket, steamed it until fork tender, and then pureed it in my ninja.
This is the recipe I used:
I made these the other night. I do not like cauliflower AT ALL but this was actually very good!!! Instead of using regular onions, I used green onions and didn't sautee them. Then I cooked 3 pieces of turkey bacon until they were crisp and crumbled it up and threw it in. This made them more like loaded mashed potatoes. Very good!!!
Loaded mashed faux-tatoes
1 head of cauliflower, trim of the unnecessary crap
1 small onion, chopped into tiny pieces
2 tablespoons smart balance margarine or approved butter spray
2 teaspoons chopped garlic (you don't necessarily have to buy a clove and chop it, just get the chopped garlic in water from the store!)
1 1/2 cups of reduced fat cheddar, and a bit more for sprinkling
8 oz reduced fat sour cream
more smart balance to taste
garlic powder
onion powder
salt
pepper
Fill a pot with water and get it to boiling, put the head of cauliflower in it. Reduce heat somewhat.
While that's cooking, take a little saucepan or frying pan and add the 2 tablespoons smart balance to it. When it melts, add the chopped onion and cook until nearly transluscent and fragrant. Add in the chopped garlic and cook until the onions are see-through and the garlic is fragrant but not brown.
Check to see that the cauliflower is very tender, and drain the water. Turn off the heat. Add the cauliflower back to the pot, and start mashing with either a big wooden spoon, a potato masher, or even a whisk thingy from a mixer (I didn't use the actually mixer, just the utensil, because I wanted it to be a bit chunky.)
Add the onion and garlic mixture, then the sour cream. Turn the heat on medium and add the cheddar cheese. Then add garlic powder, onion powder, salt, and pepper to taste, some more smart balance margarine to taste, and make sure the cheese is completely melted and you've mixed it thoroughly, then top with some shredded cheddar if desired.
LOL, it might take a couple of tries to get it just right...or maybe you just don't like it. *shrugs* I liked mine...I wasn't a big fan of the ones I had at Ruby Tuesdays. Theirs were gritty...mine weren't, LOL
haha, well it's entirely possible that I just don't like them. But my boyfriend, who eats everything, said they weren't that good. I microwaved them to soften them per the recipe on SBDs website, so it's entirely possible that that was my problem.
This recipe is from the 3FC forum, it is not mine. These are totally delicious when everything comes together. Subtle pumpkin flavor, mostly cheesecake flavor. YUM.
These are a Phase II dessert!
"Pumpkin Cheesy Things" LOL
"1 8oz. package of low fat (1/3 fat) philadelphia cream cheese
1/2 can of Libby's 100% pumpkin *later in the thread it is revealed this is about 8oz*
1/4- 1/2 cup of Part Skim Ricotta (I have used both measurements, depends on what you like)
1 tsp. Vanilla Extract
1 Egg
4-6 packets of Splenda. I like about 5 but depends on your taste for it.
1 cake: 90 calories, 5g fat, 5g carbs, 2g sugar (from pumpkin natural), 1g fiber, 5g protein
I mixed all ingredients together and spooned into muffin cups which I had sprayed with some PAM just to make sure they didn't stick to the papers. Then I baked them at 350 for about 50 minutes or until a knife comes out of the center clean. They will not be 100% set so make sure you cool them a bit before eating. Store refrigerated. This recipe makes about 8 muffin cups worth."
Ok...here's the deal with these. Both times I have made these, they are very soggy. They soak right through the muffin papers, just watery. For that reason, I don't recommend the 1/2 cup ricotta she suggests...I may have used too much pumpkin the first time as well...the amount wasn't clear.
I ended up baking the first ones for about 70 minutes total and it seemed to help firm them up. When I put them in the fridge, the next day they were divine. They had set up and all was well. The second ones, well, I forgot the egg! I don't recommend it, but they were edible.
This isn't a quick recipe, but I adore these, the recipe is simple to throw together and seems really healthy for how yummy they are! You'll just have to kinda watch them and see what works for you (it may be my oven or something) as no one else on the forum expressed these troubles LOL.
These are a Phase II dessert!
"Pumpkin Cheesy Things" LOL
"1 8oz. package of low fat (1/3 fat) philadelphia cream cheese
1/2 can of Libby's 100% pumpkin *later in the thread it is revealed this is about 8oz*
1/4- 1/2 cup of Part Skim Ricotta (I have used both measurements, depends on what you like)
1 tsp. Vanilla Extract
1 Egg
4-6 packets of Splenda. I like about 5 but depends on your taste for it.
1 cake: 90 calories, 5g fat, 5g carbs, 2g sugar (from pumpkin natural), 1g fiber, 5g protein
I mixed all ingredients together and spooned into muffin cups which I had sprayed with some PAM just to make sure they didn't stick to the papers. Then I baked them at 350 for about 50 minutes or until a knife comes out of the center clean. They will not be 100% set so make sure you cool them a bit before eating. Store refrigerated. This recipe makes about 8 muffin cups worth."
Ok...here's the deal with these. Both times I have made these, they are very soggy. They soak right through the muffin papers, just watery. For that reason, I don't recommend the 1/2 cup ricotta she suggests...I may have used too much pumpkin the first time as well...the amount wasn't clear.
I ended up baking the first ones for about 70 minutes total and it seemed to help firm them up. When I put them in the fridge, the next day they were divine. They had set up and all was well. The second ones, well, I forgot the egg! I don't recommend it, but they were edible.
This isn't a quick recipe, but I adore these, the recipe is simple to throw together and seems really healthy for how yummy they are! You'll just have to kinda watch them and see what works for you (it may be my oven or something) as no one else on the forum expressed these troubles LOL.
That looks good.
I made what was called the "best broccoli ever" off that forum you pointed me in the direction of.
I do agree that it was very very very good. As long as you aren't a texture eater. I tried the method it gave in the thread as well as cooking it in a wok on my stove top, and both ways, the florets turned out JUST too crispy, and it bothered me. But, if you like broccoli, I highly recommend the recipe.
I made what was called the "best broccoli ever" off that forum you pointed me in the direction of.
I do agree that it was very very very good. As long as you aren't a texture eater. I tried the method it gave in the thread as well as cooking it in a wok on my stove top, and both ways, the florets turned out JUST too crispy, and it bothered me. But, if you like broccoli, I highly recommend the recipe.
This recipe is from the 3FC forum, it is not mine. These are totally delicious when everything comes together. Subtle pumpkin flavor, mostly cheesecake flavor. YUM.
These are a Phase II dessert!
"Pumpkin Cheesy Things" LOL
"1 8oz. package of low fat (1/3 fat) philadelphia cream cheese
1/2 can of Libby's 100% pumpkin *later in the thread it is revealed this is about 8oz*
1/4- 1/2 cup of Part Skim Ricotta (I have used both measurements, depends on what you like)
1 tsp. Vanilla Extract
1 Egg
4-6 packets of Splenda. I like about 5 but depends on your taste for it.
1 cake: 90 calories, 5g fat, 5g carbs, 2g sugar (from pumpkin natural), 1g fiber, 5g protein
I mixed all ingredients together and spooned into muffin cups which I had sprayed with some PAM just to make sure they didn't stick to the papers. Then I baked them at 350 for about 50 minutes or until a knife comes out of the center clean. They will not be 100% set so make sure you cool them a bit before eating. Store refrigerated. This recipe makes about 8 muffin cups worth."
Ok...here's the deal with these. Both times I have made these, they are very soggy. They soak right through the muffin papers, just watery. For that reason, I don't recommend the 1/2 cup ricotta she suggests...I may have used too much pumpkin the first time as well...the amount wasn't clear.
I ended up baking the first ones for about 70 minutes total and it seemed to help firm them up. When I put them in the fridge, the next day they were divine. They had set up and all was well. The second ones, well, I forgot the egg! I don't recommend it, but they were edible.
This isn't a quick recipe, but I adore these, the recipe is simple to throw together and seems really healthy for how yummy they are! You'll just have to kinda watch them and see what works for you (it may be my oven or something) as no one else on the forum expressed these troubles LOL.
I am going to try making these this weekend for my dad and brother's birthday. Any luck with getting this sorted out? I was thinking of skipping the ricotta if you think it'll still taste good in an effort to keep it from being watery. I need a snack to keep me away from the oreo ice cream cake and stuff. This time of year is filled with birthdays and what not and I need healthier options...lol
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