As I stepped on the scale this morning, my food escapades from the previous week flashed before my eyes. While I have tried to be "good" (though, a value judgment isn't really what I'm aiming for here), it has been a tough week for weighing. I have gained and lost the same 1.5 pounds a few times.
While I was visiting my parents for two weeks, I did not actually count the number of carbs I ate, but I made good choices and came home two pounds lighter. Thus, I spent the first few days trying to make healthy choices and cut carbs from normal foods, but I managed to gain a pound and a half. So, back to counting and that weight disappeared. Then, I fell off the wagon big time with a lovely lemon pie, and once again regained a couple pounds only to shed them within a day or two.
No, here I am putting in my progress for the week, and I see that I am down just under a pound (total) from last week. This number leaves me conflicted. On one hand, I know if I strictly count the carbs I will lose the weight quickly. On the other hand, if I try to eat well each day, I may only lose about a pound a week - meaning it will take me quite awhile to reach my goal, which is not an appealing thought. However, along the way I will get to enjoy more foods and (hopefully) create a lifestyle versus a diet.
In the midst of this dilemma, we have family get-togethers which (I'm sure) have not helped my weight. Though, I must admit, I worked hard to create some low carb goodies for today's (last minute) meal. Here's the menu: inside out lasagna, creamy vegetable bake, Caesar salad, and peach cobbler. The peach cobbler is an adaptation of my mom's Lazy Day Cobbler recipe. It has 9.6 carbs per serving, which seems a little high but not in comparison to the original which weighs in at nearly 51 grams of carbohydrate for the same serving size. This dish is my first shot at working with carbalose flour (which arrived yesterday from netrition.com). The package calls for an increase in liquid and leavening agents in addition to a decrease in temperature with a longer baking time. The result was wonderful. The cobbler crust rose as it should have and became a lovely golden brown. The texture, however, was not as hearty as "real" lazy day cobbler. The crust was lighter and seemed to dissolve a little if stirred into the peaches, but the taste more than made up for any shortcomings. It was so good, I had two helpings (even though I should have stopped at one). Guess the scale won't be my friend this week, either.
This recipe is basically a double-batch made to feed a dozen family members with leftovers. I estimate there are about 18 servings in this recipe at 9.6 net carbs each.
8 ripe peaches, skinned, peeled and cubed or sliced (96 net carbs)
5 ripe apricots, skinned, peeled and cubed or sliced (15 net carbs)
2 sticks of butter (0 net carbs)
1 cup of granulated Splenda (24 net carbs)
liquid sucralose to equal another cup of sweetness (0 net carbs)
2 cups of carbalose flour (38 net carbs)
2 tablespoons baking powder (0 net carbs)
1 teaspoon salt (0 net carbs)
1 1/2 cups unsweetened almond milk (0 net carbs)
1 cup heavy cream (0 net carbs)
1/4 cup water (0 net carbs)
While I was visiting my parents for two weeks, I did not actually count the number of carbs I ate, but I made good choices and came home two pounds lighter. Thus, I spent the first few days trying to make healthy choices and cut carbs from normal foods, but I managed to gain a pound and a half. So, back to counting and that weight disappeared. Then, I fell off the wagon big time with a lovely lemon pie, and once again regained a couple pounds only to shed them within a day or two.
No, here I am putting in my progress for the week, and I see that I am down just under a pound (total) from last week. This number leaves me conflicted. On one hand, I know if I strictly count the carbs I will lose the weight quickly. On the other hand, if I try to eat well each day, I may only lose about a pound a week - meaning it will take me quite awhile to reach my goal, which is not an appealing thought. However, along the way I will get to enjoy more foods and (hopefully) create a lifestyle versus a diet.
In the midst of this dilemma, we have family get-togethers which (I'm sure) have not helped my weight. Though, I must admit, I worked hard to create some low carb goodies for today's (last minute) meal. Here's the menu: inside out lasagna, creamy vegetable bake, Caesar salad, and peach cobbler. The peach cobbler is an adaptation of my mom's Lazy Day Cobbler recipe. It has 9.6 carbs per serving, which seems a little high but not in comparison to the original which weighs in at nearly 51 grams of carbohydrate for the same serving size. This dish is my first shot at working with carbalose flour (which arrived yesterday from netrition.com). The package calls for an increase in liquid and leavening agents in addition to a decrease in temperature with a longer baking time. The result was wonderful. The cobbler crust rose as it should have and became a lovely golden brown. The texture, however, was not as hearty as "real" lazy day cobbler. The crust was lighter and seemed to dissolve a little if stirred into the peaches, but the taste more than made up for any shortcomings. It was so good, I had two helpings (even though I should have stopped at one). Guess the scale won't be my friend this week, either.
Low Carb Lazy Day Cobbler
This recipe is basically a double-batch made to feed a dozen family members with leftovers. I estimate there are about 18 servings in this recipe at 9.6 net carbs each.8 ripe peaches, skinned, peeled and cubed or sliced (96 net carbs)
5 ripe apricots, skinned, peeled and cubed or sliced (15 net carbs)
2 sticks of butter (0 net carbs)
1 cup of granulated Splenda (24 net carbs)
liquid sucralose to equal another cup of sweetness (0 net carbs)
2 cups of carbalose flour (38 net carbs)
2 tablespoons baking powder (0 net carbs)
1 teaspoon salt (0 net carbs)
1 1/2 cups unsweetened almond milk (0 net carbs)
1 cup heavy cream (0 net carbs)
1/4 cup water (0 net carbs)
- Heat the oven to 325 degrees.
- Place the butter in a large casserole dish, and put it in the oven to melt.
- Add liquid sucralose to the cubed/sliced fruit to adjust the sweetness.
- Beat together the remaining ingredients to make a batter. Taste the batter and use liquid sucralose to adjust the sweetness.
- Pour the batter evenly over the melted butter, but do not stir.
- Pour the fruit evenly over the batter/butter, but (again) do not stir.
- Bake for 1 hour 15 minutes until crust has risen and is golden brown.
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