VLCD Day #47

Current Weight: 126.6 lbs. (+0.6)

Dose: 160iu (SQ)

Breakfast: Yerba Mate Chai w/ Milk

Snack: Apple

Lunch: Ground sirloin with Mustard

Snack: Couple bits of chicken and apple (we moved today so I thought I'd need a little extra protein)

Dinner: Chili & 3/4 an Apple

So I woke up a disappointing 0.6 gain. Even though I was expecting it, it is still always a disappointment to wake up to a gain. Oh well, I am still doing good on the week. I have 1.4 so far and I have tomorrow's weigh in as my FINAL LIW!!!!! WOW.. I honestly can't believe that I am moving into P3! I'm honestly a little nervous but I think it will be fun to experiment with new foods!

In order to reach my goal, I'd need to lose a full 1.6 lbs overnight which I don't think is going to happen. That is okay though, I may still see the number 125 on the scale in the few days after I stop injections but I am probably going to end up stabilizing around this number. I am hoping to at least have a little loss tomorrow and maybe see 126 again but who knows.. I am happy with my progress and can't complain one little bit!

We leave for Philadelphia tomorrow morning and I'm a little nervous to be going to another person's house while still having to do a few P2 meals. It should work out because I'm comfortable there but I do have a little anxiety about it. Hopefully it goes well..

Well, keep your fingers crossed for my LIW tomorrow! I don't know if I'll sleep very well because I'm so nervous!

VLCD Day #46

Current Weight: 126.0 lbs. (-0.8)

Dose: 160iu (SQ)

Breakfast: Yerba Mate Chai w/ Milk

Lunch: Chili

Snack: Apple & Yerba Mate Chai w/ Milk

Dinner: Shrimp Curry and Cabbage (Chicken Curry sub Shrimp)

Snack: Strawberries with Truvia

Snack: Chocolate Delight (it doesn't even taste good.. why do I do it?)

So I woke up again with a .8 lb loss. I am happy with that! I decided to move back into P2 today but I have felt bloated and full all day. It is a weird feeling when I am eating less than 500 calories. I am really anticipating some sort of gain tomorrow (which is why I even thought about eating the yucky chocolate delight in the freezer). I assume I'll be up because of what the scale says at night then I sabotage myself even further by eating something off-protocol.

I am just planning on a mini-steak day tomorrow. Its an easy day to do it because we are at church until 4:30 anyway. After church, we are packing everything into the car because we are moving on Monday morning. Thank goodness! We are ready to be out of here. I have already felt so much anxiety (which is another reason for the 2 fruits and choco delight) about traveling and being at the in-laws and having to stay on protocol until Thursday at the earliest. I am just super nervous about how I will handle being in the town that made me fat in the first place!

I'll let you know how tomorrow's weigh in goes.. I'm not anticipating happy news..

VLCD Day #45

Current Weight: 126.8 lbs. (-0.8)

Dose: 160iu (SQ)

Breakfast: 2 Fried Eggs in EVOO

Snack: (3 throughout day) Yerba Mate w/ Heavy Whipping Cream (20-25 g) (oh.my.gosh.heaven)

Lunch: 1 oz. Cream Cheese

Snack: 10 g Macadamia Nuts

Snack: Chocolate Peanut Butter Smoothie (1 Tbsp. PB, Cocoa, Cream, Stevia)

Snack: .5 oz. Cream Cheese

Dinner: Coleslaw

Chocolate Delight throughout the day (1.25 Tbsp.)

1242 Calories... a lot more than I planned.

Calorie percentages - Fat: 89.4%, Carbs: 5.0%, Protein: 7.5%

After much debate this morning, I decided to continue the fat fast for one more day. I lost .8 lbs and thought that was really good after 5 days of straight losses. (Especially since I am in my last week). I am really hoping today it kicks in a little bit and I see some losses. I have been A LOT hungrier today than yesterday. I don't know why that is. I hope I'm not getting immune to my hcg. Maybe the fat fast is working? I don't know, I guess we'll see tomorrow.

I have had more energy. I am going to finish packing up our apartment because we are moving out of here on Monday morning. I have a lot to do in the next few days (a quiz, a final, a lab and packing and cleaning..) so I really hope for a loss tomorrow. It will help keep my spirits up for the rough few days ahead.

I'm not going to lie, I am excited to get back onto VLCD tomorrow. I'm kind of tired of these fatty foods (lol) and can't wait for an apple or tomato and some MEAT!

Have a good night and wish me luck on the scales!

Easy Peasy Coleslaw

Ingredients:

70 g Cabbage

Other Veggies (Carrots etc...)

1 Tbsp. Mayonnaise

Squirt of Lemon Juice

Stevia to taste

Salt and Pepper to taste

Directions:

Shred or chop cabbage. Mix dressing and then mix in cabbage.

VLCD Day #44

Current Weight: 127.6 lbs. (-0.4)

Dose: 160iu (SQ)

Breakfast: Yerba Mate w/ Heavy Whipping Cream (20-25 g) (oh.my.gosh.heaven)

Snack: 35 g Macademia Nuts & Italian Soda (Diet Orange Soda* with Heavy Cream)

Lunch: Egg Salad (1 boiled egg & 1 Tbsp. Mayo)

Snack: Yerba Mate w/ Heavy Whipping Cream (20-25 g)

Snack: Celery with Cream Cheese

Dinner: Half an avocado & Italian Soda (Diet Orange Soda* with Heavy Cream)

Chocolate Delight throughout the day (2 Tbsp.)

Calorie percentages - Fat: 89.6%, Carbs: 4.51%, Protein: 4.38%

*little nervous about this since I haven't had soda all P2

So after yesterday's great loss & detox bath, I had a happy loss of .4 lbs this morning. I'm definitely okay with that! As I mentioned in a previous post, I decided to be a little rogue today and try something CRAZY! It's the atkins fat fast and I am feeling it now! I feel like I can't think straight and like I have crazy anxiety. Not sure what that is all about. If all this fat has done nothing else, it has at least got me "moving" if you know what I mean!

I have decided that if this, by some miracle, works and I have a good loss tomorrow, I might carry out for 1 more day then go back to regular P2 VLCD. (Only because I am moving into P3 soon and the document says you need at least 4 days VLCD after the fat fast to stabilize correctly in P3.

Well, I hope you all have a happy night! :) Wish me luck on the scale tomorrow!

P2 Recipes

Entrees:

Crab Cakes

Chicken Curry

Soups:

Chili

Egg Drop Soup

French Onion Soup

Tomato Basil Soup

Beverages:

Orange Creamsicle Smoothie

Yerba Mate Chai

Going Rogue today...

Ya so.. I have been looking around the hcg forums and came across a post about doing an Atkins Fat Fast during P2 to get some good losses. Here is the document I found: Fat Fast. I figured I might as well try it and if it doesn't work, at least I ate some different things today! (I'm really hoping it works though!) I have eaten some crazy things today (I'll post everything in my daily report tomorrow):

Macademia nuts

Chocolate Delight

Egg salad

Avocado

Cream Cheese

LOTS of heavy whipping cream

Anyway, I am hoping it works. It will be fun to try again tomorrow if I see a good loss! I am feeling more energy but my tummy is a little like "what are you doing to me?!! All this fat after 6 weeks?!"

So far, my calorie percentages are as follows: Fat: 88.8%, Carbs: 4.78%, Protein: 4.81%

I guess you will be holding your breath until I find out if it worked tomorrow morning! :)

VLCD Day #43

Current Weight: 128.0 lbs. (-1.2)

Dose: 160iu (SQ)

Breakfast: Yerba Mate Chai w/ milk

Snack: Apple

Lunch: Chili

Snack: Roma Smoothie (Like a Frozen Coffee)

Dinner: Shrimp Curry (Chicken Curry sub Shrimp)

Dessert: Strawberries

Hooray for Mini Steak Days!! I love waking up to over a pound loss! It feels so good, like all my "hard" work paid off. (PS, steak days are a piece of cake in P2). I was looking forward to my apple all day though.

I didn't hold back on the meals today! I was wanting some flavor! I was really worried about my Chili, I am always worried when I pair tomatoes and beef. I guess we'll see the results tomorrow.

Now for a soothing Detox Bath and a book.... :)

Pictures - After 6 Weeks VLCD

Just thought I'd update you guys with some recent picks. Took these today!

Front: (Size 6 jeans from American Eagle)

This is my hip. I know its a weird picture but I just wanted to show how the pants are not squeezing into my hips like they always used to!! :) They are actually a little loose! :)

Week 6 Results - Pounds

July 21st, 2011 (VLCD37): 131.2 lbs. (-0.0 lbs.)

July 22nd, 2011 (VLCD38): 129.8 lbs. (-1.4 lbs.)

July 23rd, 2011 (VLCD39): 129.2 lbs. (-0.6 lbs.)

July 24th, 2011 (VLCD40): 130.2 lbs. (+1.0 lbs.)

July 25th, 2011 (VLCD41): 130.0 lbs. (-0.2 lbs.)

July 26th, 2011 (VLCD42): 129.2 lbs. (-0.8 lbs.)

July 27th, 2011 (VLCD43): 128.0 lbs. (-1.2 lbs.)

Week 6 Total Pound Loss: 3.2 lbs.

Week 6 Results - Inches

Making Progress!!

Neck:	-0.25"
Chest:	-0.75"
Midriff:	-1.25"
Waist:	-0.75"
Hips:	-0.5"
Left Upper Thigh:	-0.5"
Right Upper Thigh:	-0.25"
Left Mid Thigh:	-0.5"
Right Mid Thigh:	-0.0"
Left Calf:	-0.0"
Right Calf:	+0.25"

Week 6 Total Inches Lost: 4.5"

**Measuring Info:

Midriff - 1" below belly button

Waist - at belly button

Hips - right around biggest part of hips (about 5" below belly button)

Upper Thigh - 2" from hip joint

VLCD Day #42

Current Weight: 129.2 lbs. (-0.8)

Dose: 160iu (SQ)

Breakfast: Yerba Mate Chai w/ milk

Lunch: Roma Chai

Dinner: Ground Sirloin (~8 oz. raw) with Mustard

Dessert: Apple

Snack: Frozen Roma (like frozen coffee)

Today I woke up to a .8 lb. loss. Not my finest loss but at least it's a move in the right direction. I am only at 2 lbs for the week so far. I REALLY want to lose at least 3 lbs. this week so I decided to do a mini-steak day (all my protein in one sitting). Since my last steak day was successful (1.4 lb. loss) I thought I'd try it again.

I did the steak day because over the course of 4 days, I haven't had a net loss. That might not qualify as a stall but I'm looking at it that way. I was going to try an apple day but I haven't heard the best things about them. (That they are more psychological and that you gain the weight back).

I am still debating on if I should have the frozen roma or not. I don't drink coffee so that my substitute is a drink called Roma. It is 10 calories and has a few off-protocol ingredients. Just saying the word off-protocol makes me think I probably won't try it. Maybe a frozen chai instead?

Well, hope you all have a great night! Cross your fingers for my weigh-in tomorrow!! :)

VLCD Day #41

Current Weight: 130.0 lbs. (-0.2)

Dose: 160iu (SQ)

Breakfast: Yerba Mate Chai w/ milk

Snack: Hardboiled Egg and Yerba Mate

Lunch: Shrimp Curry & Cabbage (Chicken Curry - sub Shrimp)

Snack: Egg white

Dinner: Cod and Steamed Spinach (ACV and S&P)

Snack: 1/2 Apple & Roma

Today I woke up to a .2 loss. It was disappointing, AGAIN! I don't understand why things are moving so slowly for me lately. It seems they are really really slowing down and I just keep hoping and praying things will speed up because I really don't think I'm done losing just yet.

There was a girl about my size (5-10 lbs smaller) on the forum and she slowed down at this stage too but she broke past it and is now close to 120. I wonder if this will happen to me.. I hope so, I hope so! :)

I feel really good about what I ate today. I focused on more protein and less carbohydrates. I tried really hard to not have any fruit whatsoever but man, fruit just CALLS MY NAME! I can't seem to stay away from it! I guess it's better than melba or chocolate delight!

Well, I am off to bed for the night. If this works and I have a good loss tomorrow, I might do another day like this, just so I end up with some decent numbers for my week. (I'm at 1.2 on the week right now, PATHETIC!)

Oopsie Rolls

Ingredients:

3 large eggs

pinch of cream of tartar (1/8 tsp)

3 ounces cream cheese (Do not soften)

Directions:

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Makes 6 Rolls

Biscuits and Sausage Gravy

Ingredients:

Oopsie Rolls

1/2 lb. sausage

1-2 tbsp. almond flour

Salt and pepper

1-2 c. milk

Directions:

Crumble sausage in hot pan. Fry until there is no pink. Add flour 1 tablespoon at a time. Stir quickly. Stir until a paste forms. Then add milk, 1 cup at a time. Mixture should be thick. Pan should be on high. Add salt.

Pour sauce of oopsie rolls and enjoy!

Pictures - After 4 Weeks VLCD

Here are some result pics after 4 Weeks VLCD:


Making Progress!

VLCD Day #40

Current Weight: 130.2 lbs. (+1.0)

Dose: Skip Day

Breakfast: Yerba Mate Chai w/ milk

Snack: 1 Apple Ring (to help with light-headedness this morning)

Snack: Apple and Chocolate Yerba Mate

Lunch: Chicken with "honey" mustard and Baked Onion

Dinner: Cod and Tomatoes (ACV, S&P and Basil)

Dessert: Strawberries

Ya, I was up today... it was really depressing. I think I really needed a skip day after not taking one on Friday. I started the day feeling completely shaky and by noon, I was too full to even think about lunch. Finally, I ate an apple and had a really late lunch. That pushed my dinner to 8:00 and had my strawberries around 9. I ended up with about 436 calories today which is about 100 less than yesterday. I also feel like I've lost a lot of water and had some "movement" if you know what I mean. I'll be very surprised if I don't see some sort of loss tomorrow.

Well, today wasn't the greatest day (DS was sick so he and I stayed home from church) and he was a little grump-monster. I really hope he starts feeling better soon. He doesn't eat well when he is sick and it really worries me when my kiddos don't eat well. DH had the day off and it was nice to have the additional help. That eased a little pressure and the loneliness I have been feeling since my sister-in-law left.

I'm off to bed (and its before midnight!) and hoping for a good loss tomorrow morning!

Mushroom Sauce

Ingredients:

1/4 cup butter

1/2 pound mushrooms, sliced

1 teaspoon soy sauce (bragg's aminos)

3/4 cup heavy cream

1 tablespoon Dijon mustard

Dash paprika

1 tablespoon fresh parsley, chopped

Salt and pepper, to taste

Directions:

Melt the butter in a large skillet. Sauté the mushrooms until tender. Stir in the soy sauce, cream and mustard. Bring to a slow boil on medium heat; cook until the sauce has thickened, stirring frequently. Add the paprika and parsley. Season to taste.

Per Serving: 363 Calories; 38g Fat; 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Creamy Alfredo Sauce

Ingredients:

8 ounces cream cheese, softened

3/4 cup heavy cream

2 ounces freshly grated parmesan cheese, 1/2 cup

1/4 teaspoon pepper

Pinch nutmeg

1/2 teaspoon garlic powder

Salt, to taste

Pinch fresh parsley, minced, optional

Directions:

In a medium saucepan or nonstick skillet, heat the cream cheese on medium-low heat, stirring until melted and smooth. Gradually blend in the cream until smooth. Stir in the parmesan and seasonings. Cook and stir over low heat until smooth and creamy, thinning with water until thick but pourable. Serve over chicken, vegetables or other dishes.

Makes about 6 servings

Per Serving: 279 Calories; 27g Fat; 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

Ranch

Ingredients

1/4 cup mayonnaise

1 tablespoon sour cream

2 tablespoons heavy cream

1 teaspoon white vinegar

2 drops Tabasco

1/8 teaspoon granular Splenda

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon celery salt

1/4 teaspoon pepper

1/8 teaspoon dill

1/2 teaspoon chives

1 teaspoon fresh parsley, minced

Directions:

Mix all of the ingredients and chill well before serving.

Makes about 7 tablespoons

Per Tablespoon: 76 Calories; 8g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

Per 2 Tablespoons: 178 Calories; 19g Fat; 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

Zucchini Fries

Ingredients:

1 medium zucchini

1 tsp. salt, plus more for final seasoning

¼ tsp. freshly cracked pepper

3 ½ Tbsp. almond meal or flour

1 cup EVOO

Directions:

Use julienne peeler to cut zucchini into "noodles". Sprinkle salt and pepper on the zucchini strips and toss to evenly coat. Place seasoned zucchini strips in a strainer and allow to sit about 25 minutes. Dry off zucchini as best you can.

Placed zucchini in a medium bowl and sprinkle with flour – toss to evenly coat with flour. If there are large clumps of tangled zucchini strips, carefully untangle by pulling apart. Shake out excess flour and set zucchini aside.

In a heavy-bottom saucepan or wok, heat olive oil over med high heat until it’s relatively hot but not smoking. In batches (about 2) dropped zucchini in oil and cook until the zucchini is a rich yellow, about 45 seconds to 1 minute.

Place zucchini fries on paper towel to drain. Salt to taste.

Recipe and photo thanks to http://ceramiccanvas.com/

Tomato Mozzarella Salad

Ingredients:

Tomatoes

Fresh Mozzarella

Fresh Basil Leaves

EVOO

Balsamic Vinegar

Salt and Pepper to taste

Directions:

Slice and assemble as shown.

Cauliflower Pizza Crust

Ingredients:

2 cups RAW fresh riced cauliflower (grate or food process, I used the food processor

2 cups grated cheese (I used the pizza blend)

2 Two eggs

Sprinkle crust with your favorite seasoning (I used tomato basil Mrs. Dash blend)

Favorite sauce

Favorite toppings

Directions:

Mix cauliflower, grated cheese, and eggs together and spread VERY THIN onto oiled and dusted with Parmesan cheese baking sheet. Make sure you have no holes in the dough. This recipe is enough for one cookie sheet.

Cook in a preheated oven at 450 degrees for 20-22 minutes. You want the edges dark brown.

Remove from oven and let stand for about 10 minutes. (turn on your broiler at this point)

After 10 minutes, add your toppings and place back into oven under the broiler. Watch closely and remove when toppings are melted/cooked.

Zucchini Bread

Ingredients:

Vegetable oil spray for greasing baking pan

1 cup soya powder (I used whey protein isolate)

1 cup almonds, finely ground

1 cup granular sugar substitute (I used 1 cup Xylitol)

1 1/2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup vegetable oil

4 large eggs

1 medium zucchini, coarsely grated (about 1 1/2 cups)

1 teaspoon vanilla extract

Directions:

Preheat oven to 350 F. Grease an 8x 4 loaf pan generously with oil spray; set aside. In a large bowl whisk together bake mix, ground almonds, sugar substitute, cinnamon, nutmeg, salt, baking soda and baking powder. In a medium bowl, whish together oil, eggs, zucchini and vanilla extract. Mix zucchini mixture into dry ingredients until just combined. Pour batter into prepared pan. Bake 45 minutes until golden brown and a cake tester inserted in center comes out clean. Cool in pan for 10 minutes before removing loaf from pan. With a serrated knife, cut into 18 slices for serving.

Nutritional Information

Per Serving:

Net Carbs: 2.5 grams

Fiber: 2.0 grams

Protein: 5.0 grams

Fat: 9.0 grams

Calories: 115

Pumpkin Pancakes

Ingredients:

1 large egg

1/2 cup pumpkin puree'

1/3 cup flaxseed meal

1/3 cup whey protein powder

1 Tablespoon butter - softened

1/2 teaspoon vanilla extract

2 Tablespoons sour cream

2 packets splenda or equivalent

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon baking powder

1/4 teaspoon baking soda

Directions:

In a medium bowl, lightly beat the egg. Blend in pumpkin, butter, vanilla and sourcream. In a seperate bowl, sift together all dry ingredients. Combine wet and dry ingredients. Mix well. On a lightly greased skillet or fry pan, dollop out about 1/3 cup of batter to make each pancake.

This makes about about 4 pancakes.

2 servings

This recipe has about 14 net carbs per serving.

Mounds Candy Bars

Ingredients:

¾ cup dark chocolate chips

½ cup unsweetened shredded coconut

¼ cup coconut oil

1 tablespoon agave nectar (if you want a sweeter filling, try 2 tablespoons)**

Directions:

Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate

Using a small paint brush, coat the bottom and sides of a mounds candy mold

Place mold in freezer for 10 minutes to allow chocolate to harden

In a small bowl, combine shredded coconut, coconut oil and agave

Remove mold from freezer

Fill chocolate lined molds with coconut mixture

Paint chocolate over coconut mixture to cover bars

Place in freezer for 10 minutes to harden

Remove from freezer, turn mold upside down and pop mounds out of mold

Serve

Makes 9 mounds bars (depending on your candy mold)

**Agave Nectar: not on protocol for P3

photo provided courtesy of elanaspantry.com

Recipe provided courtesy of elanaspantry.com.

Pancakes

Ingredients:

5 tablespoons vanilla whey protein powder *

1 teaspoon baking powder (see update below)

Pinch salt

2 egg

2 teaspoon oil

4 teaspoons water, optional (see update below) **

Oil or cooking spray, for the pan

Directions:

Whisk all of the ingredients, except for the water and cooking spray, in a small bowl until smooth. Add up to 1 tablespoon of water if you'd like a thinner batter. Meanwhile, lightly grease a small nonstick skillet with oil or cooking spray and heat on medium. Pour in the batter and tilt the pan to spread the batter evenly over the bottom of the skillet. When bubbles appear all over the pancake and the batter on top looks like it's starting to set up carefully work a spatula around the edges and then under the pancake to flip it over. Cook until the second side is lightly browned. Don't let it get too dark or it will taste a little bitter. Serve with butter and low carb syrup, if desired (not included in the counts).

Makes 2 large pancake

* The counts are based on using Body Fortress brand whey protein powder.

Per Pancake: 179 Calories; 10g Fat; 18g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs

Recipe credit goes to: Linda's Low Carb Recipe

Cream Cheese Spread

Ingredients:

3 ounces cream cheese, softened

1 tablespoon unsalted butter, softened

2 tablespoon granular Splenda or equivalent liquid Splenda

1 teaspoon vanilla

Directions:

Beat all of the ingredients until smooth. Spread on muffins or scones.

Makes about 8 tablespoons

Do not freeze

With granular Splenda:

Per Tablespoon: 53 Calories; 5g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carbs

With liquid Splenda:

Per Tablespoon: 51 Calories; 5g Fat; 1g Protein; trace Carbohydrate; 0g Dietary Fiber; trace Net Carbs

Recipe credit goes to: Linda's Low Carb Recipe

Lemon Poppyseed Muffins

Ingredients:

4 ounces almond flour, 1 cup

1/2 cup golden flax meal, 2 ounces

1 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon poppy seeds

1 cup granular Splenda or equivalent liquid Splenda

2 tablespoons butter

1 teaspoon pure lemon extract

1 teaspoon vanilla

2 tablespoons heavy cream

2 tablespoons water

2 eggs

Directions:

In a small bowl, stir together the almond flour, flax meal, baking powder, salt, poppy seeds and granular Splenda, if using. In a medium microwave-safe bowl, melt the butter in the microwave. Stir in the liquid Splenda, if using, the extracts, cream and water. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. You can spray the liners with cooking spray, but they didn't seem to stick too much. Bake at 350º 15-20 minutes, until the tops are golden brown. Cool 5 minutes on a rack before removing from the pan. Serve warm or at room temperature. Store in the refrigerator. Serve with butter or Cream Cheese Spread.

Makes 6 servings

Can be frozen

TIP: You can mix the dry ingredients ahead of time and store them in a zipper bag in the freezer until you're ready to make the muffins. Be sure to label the bag and bring the muffin mix to room temperature before using.

With granular Splenda:

Per Muffin: 253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs

With liquid Splenda:

Per Muffin: 237 Calories; 21g Fat; 8g Protein; 7g Carbohydrate; 4.5g Dietary Fiber; 2.5g Net Carbs

Recipe credit goes to: Linda's Low Carb Recipe

Buffalo Chicken Wings

Ingredients:

1 cup vegetable oil for deep frying

6 chicken wings, tips removed and wings cut in half at joint

1 tablespoon butter

3/4 teaspoon distilled white vinegar

1 tablespoon and 3/4 teaspoon hot pepper sauce

salt and pepper to taste

Celery, cut and washed for garnish

Directions:

Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.

Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.

Amount Per Serving Calories: 256 | Total Fat: 23.9g | Cholesterol: 46mg