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CHARNA18 Posts: 1,979
2/26/19 12:38 P

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If you find it, let me know. I think my husband could do that, too.

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MONDAYLINS's Photo MONDAYLINS Posts: 6,347
2/25/19 7:23 P

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I saw a pic of "almond meal biscuits" (which looked more like a pancake and was baked in one of those muffin top pans.) They were used as bread for a sandwich. It was video recipe, but, I'm trying to find something written down. If I can find it, it looks like something worth trying.

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CHARNA18 Posts: 1,979
2/17/19 9:18 P

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I could eat burgers (without the bun) every day, but fortunately my husband doesn't like it that often. We actually try not to have beef 2 days in a row. There's chicken, turkey, fish and pork. He's extremely clever about fixing things up in new ways all the time. He subscribes to "Cooks Magazine" (his Bible) and he knows how to adjust recipes for both my idiosyncrasies and our low-carb diet!

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MONDAYLINS's Photo MONDAYLINS Posts: 6,347
2/17/19 11:35 A

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Oh gosh, that sounds delicious. I'm going to have to make up some of that. I think it would be great as a sandwich spread and even burgers. DH thinks he should have burgers everyday. We don't. But, he would be perfectly happy if we did.


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CHARNA18 Posts: 1,979
1/30/19 10:14 A

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They figured out something I like at the Chabad shul we go to. Because they put siracha sauce on their "mock crab" dish, They make some without it for me. That's where the avocado, lemon juice, mayo, fried onions come in It's delicious, and they don't put it over rice so it fits into my lo-carb diet.

Edited by: CHARNA18 at: 1/30/2019 (10:15)
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MONDAYLINS's Photo MONDAYLINS Posts: 6,347
1/29/19 5:44 A

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If you like avocados, I once read about making a sandwich spread out of half avocado and half FF plain yogurt. Since avocados turn dark so quickly, you'd want to put a tiny amount of lemon in it (can be the concentrated kind one usually keeps in the fridge.) You could substitute the yogurt with lowfat mayo or lowfat sour cream.

I have not tried this, yet. But, it sounds very good. Not sure how long it will last, so, it might be best for when you're fixing lunch for the family & not just one person.

Edited by: MONDAYLINS at: 1/29/2019 (05:46)
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CHARNA18 Posts: 1,979
1/20/19 1:40 P

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I'm not the cook in the family, and I have no idea what he does, but whatever it is, is working for me.

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MONDAYLINS's Photo MONDAYLINS Posts: 6,347
1/20/19 6:50 A

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To continue what I mentioned about specialty diets and tweaking recipes, if you've found some good ways of making favorite recipes healthier??? Please share your ideas.

So far, I'm just tweaking in simple ways. Like, if a recipe has ham in it, or any kind of condensed soups, AND also has salt mentioned as an ingredient??? I never add that extra salt. It is never missed. I use FF plain yogurt, instead of sour cream. I use low-fat or FF, when it's available.

When I spoke with a friend about the Keto Diet, she's mentioned using almond flour and coconut flour. She told me her version of the diet isn't as strict as some. I've seen diff flours available at my regular grocery store, and am willing to try them.

ALSO: There are times I've wondered if IBS symptoms could be helped by using gluten free recipes???

SOOO, I'm not advocating any special diet. But, I'm willing to entertain the idea of adding recipes that come from those special diets. It's like, one can decide to eat a vegetarian meal once a week (or month, or once in awhile) without strictly being a vegetarian.

What are some of your healthy substitutes? Let's share ideas emoticon

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