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Read More About K8EBELL - Profile Information moved here. (Updated September 7)

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    How are you doing? Step by step you can each your goals.
    Come by the team Foodservice Professionals and make a comment or two.
    1826 days ago
    I have been meaning to stop by and welcome you to the Spark Team Foodservice Professionals. I am so glad to see that you jusmped right in a left a comment! I am also a Pastry Chef...I look forward to getting to know you!

    1990 days ago
  • v K8EBELL
    Thanks for the welcome! I am finding that since my husband and I (both in the culinary field) Love to watch cooking shows together I am LOVING Cook Yourself Thin! Also loving Bobby Deen's Not My Mama's Meals.

    I ordered the cook yourself thin cookbooks and am looking forward to making some of the recipes.

    I know this week is going to be a challenge - tomorrow kicks off a marathon of baking all kinds of delicious wedding cakes and buttercream.

    The biggest challenge will be carving out time for exercise. The gorgeous woodland trail near my house combined with the beautiful weather will be enough to make me want to, plan B if I do not have enough time for that will be jumping on my elliptical climber. Wish me luck this week is a doozy!
    1991 days ago
  • v MIZINA730
    Welcome, pastry chef! Your job sounds awesome. I've been with Spark since 7/30 and been really happy with it. I hope you enjoy it as much as I do and best wishes on your journey!

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    1993 days ago
  • v LOTUS737
    Welcome, Katie! I'm certainly not a chef, but I do like to cook and bake (and eat!). What if you worked on developing healthier recipes? It's fun once you start trying- eg, I started making my muffins with fruit puree and only egg whites instead of adding fat and whole eggs. They were really dense. So then I tried whipping up my whites and folding them in- now I make delicious healthier muffins that still have a great texture! It can be really fun to experiment that way with food :) Now it's hard to make a healthy croissant, but smaller portion sizes can help, and if you make them from scratch you can probably get away using a little bit of lite butter in place of regular, etc etc. I also add more whole wheat flour and flax seed to recipes that call for white flour (I can do about 1/2 of each now but it does take some time to get used to the flavor). And halving sugar in baked goods is usually a-ok with me!

    I would recommend checking out some sparkteams- I'd bet there are some for chefs! You can find them under the community tab.

    I love using sparkrecipes to calculate the nutritional info for my recipes (and I find ways to make them healthier too- does that recipe really need two TABLESPOONS of oil? maybe... but probably not).

    If you haven't, use the sparkcoach trial- it is free and it really explains the various features on the site and the program well.

    Good luck, and feel free to mail me anytime!
    1995 days ago