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    SUSAN-IS-WORTHY   5,403
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Taking things moment to moment and baking substitutions?

Sunday, February 24, 2013

Motivational Quote of the Day: "At any given moment, you have the power to say, 'This is not how the story is going to end'." From the Motivational Spark Pages.

I just found this quote and I love it!!! If I am unhappy with a choice I have made, I know I have the power to change things for the better with my next choice. This may be at the next bite of food, or the next meal or my next move at the gym. I like to take things moment to moment, not necessarily day to day. Hey, one day can be long and if I end up having a binge, I'd rather binge at one meal, not all day long like I have in the past.

So, I have a bean-barley soup simmering on the stove--this is the first time I have really ever made something like this before!!!! I'll have to let you know how it turns out! I got the receipe from Trader Joes. I also baked cookies today, but substitued the sugar for splenda--not to different from the original, but I can taste that chemical after taste from the splenda brown sugar. I think for me I just need to make the real version of things in this instance. More calories, yes, but less chemicals. What do you guys think? Does anyone have any other suggesions for substitutes in baking cookies, etc.?
I'd love to hear about any suggestions!

Hope everyone is having a beautiful weekend!
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  Member Comments About This Blog Post:

DETERMINED_ME 2/24/2013 7:22PM

    I made a banana cream pie once using splenda, I added a little extra vanilla and it cut down on the "chemical" taste but no it will never be the same as the real stuff. We use the real stuff when we bake because we (I) don't like that "chemical" taste.

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SEATTLE58 2/24/2013 7:21PM

    To tell you the truth, from my experiencing, I'd make the real stuff and just have one that you can count every now and then. I can sense chemical in Splenda everything and I'd rather have the real sugar. I have boughten Splenda in the white sugar and then the baking sugar and then the brown sugar and I've thrown it all away except for some little pkts. because sometimes when certain people come, they like it instead of the real thing on their cereal, in their coffee, etc. I do like to substitute apple sauce for the oil in some things, especially cakes or brownies, but I hardly bake much anymore. My family feels it but they're happy with WalMart Oreos, but are overjoyed when I bake something. If I do, I tend to make Rice Krispie Squares and we're all happy. They're alot easier to count with how light they are and then I'll put some choc. chips in and they really eat them up then! If I was truly a diabetic, I might think different about the Splenda, but I don't think so either. I'd rather do without. Mmmm, your bean-barley soup sounds yummy!! Yes, you'll have to let us know how it turns out. If you are having a winter like we are this you, one can really have alot of soup days! Today we have 17 degrees above and that's a heat-wave. We've had alot of cold days with lots of snow and ice!

Have a terrific week and I'm so thankful for your motivational quote. Oh, that makes me so happy because I've gained back 10# and I'm so frustrated and sad and mad and yet determined!!!!! emoticon

Karen

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-BENI- 2/24/2013 4:15PM

    Hi Susan!
I say use the regular stuff. It's better to have one and thoroughly enjoy it than it is to be able to have more but have the chemicals and funny taste. Besides I believe we need to learn to live a normal life with normal food. I'm not one for all those replacements.

Your soup - I love barley!! I'll be anxious to hear how you like it.
emoticon emoticon Beni

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LOSE4LIFE47 2/24/2013 3:23PM

    emoticon emoticon

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