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BLACKANDI's Photo BLACKANDI Posts: 12,645
12/10/10 2:44 P

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I have been blessed! Thanks guys!!!! *hugs*

blacKandi [black-KAN-dee]

ANIDUCK's Photo ANIDUCK Posts: 10,942
12/10/10 2:39 P

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Blackandi, I just took a look at that "clean" recipe you linked us to. Not too bad but PLEASE don't use Canola oil if you can possible help it. Use a good, expeller pressed, high smoke point oil like grapeseed oil and you will be avoiding that GMO Canola junk which is ANYTHING but clean.

Also, I agree with Laura, use whole fat sour cream as those "diet" low fat sour creams usually have very unclean ingredients. Stick with real food as much as possible if you really want to be clean.

Listen to what Hawggy says about fat.
Yes, use whole wheat flour instead of "all-purpose". Nowadays there's a nice flour on the shelves called "White Whole Wheat". It's lighter in texture than regular whole wheat but is still a whole grain. If you can get it organic then even better still.

Otherwise, that recipe looks real good--go for it!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul

 current weight: 134.8 
FIT_ARTIST's Photo FIT_ARTIST SparkPoints: (154,907)
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12/10/10 2:27 P

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Hmmm... you can probably sub in any type of flour. I would try whole grain. There are a ton of other things you can also substitute. I'm assuming that the flour is for thickening. There's tapioca starch, potato starch, arrowroot powder, cornstarch.
1 tsp of sugar isn't much. Just leave it out. Or you could use honey...
Lately I've become fond of FAT and FULL FAT. It seems to be working nicely for me. My fat intake is over 100 grams per day and I have finally started losing...
Keep the FF sour cream. And what's wrong with cheddar cheese. Just get the WHITE cheddar that doesn't have orange food coloring.
I'm not sure what butter round crackers are, but they sound processed.

Anyhow, from the info I have been gathering (from Doc Mercola and my Nutrtional Consulting program among other sources) it is NOT how much fat you eat that even matters. It's the TYPE of fat you eat that means everything. Saturated fat is also not the devil. Trans fats are evil.

Anyhow, I would keep the butter, sour cream and cheese and get rid of the breadcrumbs, crackers and whatever other starchy grains are in there.


"If it tastes good; Spit it out!" ~ Jack Lalanne


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BLACKANDI's Photo BLACKANDI Posts: 12,645
12/10/10 2:25 P

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Nevermind...I scrapped it. Someone tweeted me a much better recipe on Twitter. Whew!

blacKandi [black-KAN-dee]

BLACKANDI's Photo BLACKANDI Posts: 12,645
12/10/10 2:05 P

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this is confusing when it comes to all purpose flour...
board_thread.asp?board=0x32586x35505566 I will ask a specific question. Here goes!

I want comfort food while I study for this demon final, I mean Biology final and so I chose green bean casserole. I want to make it myself because I want it to be as clean as possible.

I need to know if I can just substitute the 2 TBSP of all purpose flour with 2 TBSP whole wheat or whole grain flour (which is it?)

Also, what can I sub butter 2 TBSP of butter and 1 tsp of sugar with besides agave?

Damn this recipe is dirty. LOL! Sour cream I can sub for low-fat.

Butter round crackers??? Whole wheat bread crumbs.

Chedder cheese??? I think I'm going to go with Parm

Edited by: BLACKANDI at: 12/10/2010 (14:07)
blacKandi [black-KAN-dee]

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