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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (567,023)
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6/5/17 6:24 P

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thanks Cat!! it was really good!

Holly
Northern NY
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CATIATM's Photo CATIATM Posts: 37,756
6/5/17 12:29 P

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Holly - That recipe sounds divine. I'm going to give it a go!

~ Cat


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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 4,751
5/17/17 10:13 P

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Yea me too... after eating a whole stupid pint of HaloTop because i guess the erythritol acted like HFCS and didn't trip the "I've had enough sweets" satiety hormone... Then I found out it gets excreted, doesn't really go through the system...and I've had issues with corn long before I found out it was KETO-unfriendly. So HaloTop has got a rusted Halo now, and we're back to cobbling along making our own frozen icy creamish dessert thing.



Proverbs 31:17 She girds herself with strength,
And strengthens her arms.


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ASPENHUGGER's Photo ASPENHUGGER Posts: 6,282
5/17/17 6:53 P

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Thanks Julia for that detailed reply. It got me curious about erythritol, so I looked it up on the web.

Erythritol is actually a kind of sugar alcohol that has been accepted as an additive in the whole world and particularly in the USA.

How erythritol is produced in the industry. The fermentation process is generally used for the manufacturing of erythritol. The material which is used in the start is either corn or maize. The first part of the fermentation process is converting corn or maize into erythritol. Maize and corn are used by the manufacturers for producing erythritol. Starch is obtained from maize in the first process. Starch is actually a long chained bonding of glucose molecules with each other. You can say that the most common sugar in nature is glucose. It is present in table sugar sucrose. The long chains of starch are broken into relatively smaller glucose molecules through the hydrolysis process. Glucose has now been formed into erythritol through the process of fermentation.

That makes me a little leery. Since keto stipulates no corn and since we are trying to get our bodies trained to use fat as fuel not glucose, I'm thinking erythritol might not be the best choice of sugar substitute. Doesn't sound like Truvia would be either but I'll check it oout when I get a spare minute.

Kate, in Citrus Heights California

If you do not change direction, you may end up where you are heading.
Lao Tse

The measure of success is not whether you have a tough problem to deal with, but whether it's the same problem you had last year.
~ John Foster Dulles

To ignore the facts does not change the facts
~ Andy Rooney

Our lives are a sum total of the choices we have made. ~ Wayne Dyer



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5/17/17 6:13 P

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i am still totally baffled at your finding of truvia..do they have different ingredients in different places? mine is very simple..Stevia Leaf
Extract and Erythritol. Its highly recommended on ALL the keto sites, along with Swerve. I dont get what you are finding with additives, unless its the baking "blend" which clearly states its got added sugar product.
as for the chicken. i always brine. its the only way i can choke it down. i guess i just dont much like chicken lol. i just have some boneless skinless breasts to get rid of and i'll never buy the white meat again...
I'm sorry you got sick..like i said i buy swerve,,,more expensive but it tastes good, and every keto site also recommends it. I figure they have been doing this long enough to know whats ok and isnt, where the first thing i did was go out and buy a big bag of splenda only to be told its got maltodextrin. i gave it away...

Holly
Northern NY
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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 4,751
5/17/17 5:06 P

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First off, the chicken Parmesan crusted recipe sounds yummy. Chicken is easy to overcook and be dry. One end run for recipes in general is to soak your birds, breasts, wings whatever all in a bowl of very salty water (brine ratio) for "awhile" (an hour or two if you don't have a lot of heads up, or overnight.). Then it plumps up - pour it out and then rinse a bit, and proceed with your recipe. Or do like I do and just make chicken in crock pot or instant pot with liquids like a stew, soup etc ... saves the aggravation of it drying out...

ASPENHUGGER - I've heard of the Monk Fruit and just recently found out from DrAxe.com that he recommends it, so I want to try it, but ONLY if I can find it uncut with cheaper "sugars". So this version you found that says Non-GMO Erythritol ought to be decent??? (and yes, those statistics 4 carb in 3 gr is messing with my poor brain. A) because I don't have a brain for maths and b) every cotton pickin type of carb with all these variants - fiber, sugar, sugar alcohol and other weird stuff labeled "carb" but are not sugar or fiber! ARRRGH.). Please let us know how it tastes - although I will likely be going to health food store soonish since I have some vitamins and such I need to pick up.

I recently had a bad experience with erythritol - which is another one frequently touted as being good for the KETO WOE. Found out that a) it is "naturally" found in certain fruits like pears etc, BUT b) corporations being the types to take the cheap way rather than the healthier way, create a cheaper erythritol by fermenting GMO cornstarch! ewww So then it's made from a genetically modified foodstuff and is not that pure.

I've noticed with the pure Stevia (which technically consists of two parts - the Rebaudiana A (sometimes seen as "Reb A") and Steviol ... but in the grocery stores like Truvia etc, most are stevia cut in with dextrose or fructose or other sugar alcohols (I can't remember exactly what was in the Truvia - but I always put it back when I look at it in the store, wishing it would have magically repented and dropped the offending ingredients!).

I end up usually using SweetLeaf powder/packets or Stevita liquid ...but they both have their limitations too...

en.wikipedia.org/wiki/Stevia just general info, seems to summarize a lot of things I have read scattered elsewhere through various other websites...

Edited by: PROVERBS31JULIA at: 5/17/2017 (17:07)
Proverbs 31:17 She girds herself with strength,
And strengthens her arms.


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ASPENHUGGER's Photo ASPENHUGGER Posts: 6,282
5/16/17 6:43 P

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I don't think I did, but then I've made a tidy little career out of doing just that emoticon

I thought I should stay away from the Monkfruit because I'm diabetic & I think sugar alcohols are not recommended for diabetics?

And you were right about the big bag of stevia. Ingredients: Maltodextrin, stevia extract (rebiana). Somehow I thought stevia was always unadulterated. Assuming gets me into SUCH trouble! And actually even if it was pure I wouldn't use it again because my taste buds & stomach really didn't like it. I think I'm really sensitive to fake sugars -- most people rave about Splenda but for me it had a nasty aftertaste.

Kate, in Citrus Heights California

If you do not change direction, you may end up where you are heading.
Lao Tse

The measure of success is not whether you have a tough problem to deal with, but whether it's the same problem you had last year.
~ John Foster Dulles

To ignore the facts does not change the facts
~ Andy Rooney

Our lives are a sum total of the choices we have made. ~ Wayne Dyer



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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (567,023)
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5/16/17 6:07 P

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i'm hoping you didnt misunderstand..i dont know ANYTHING about monkfruit...at all.
it was the stevia bag i said check for the maltodextrin...
i just looked monkfruit up and it actually looks like it might be ok, if it isnt combined with anything else!

Holly
Northern NY
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ASPENHUGGER's Photo ASPENHUGGER Posts: 6,282
5/16/17 5:48 P

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Thanks Holly! Ut oh on the Monkfruit ... I am diabetic. Luckily I haven't opened the package so I can return it. I read somewhere that stevia was better than Truvia, but I'll give it a try. The erythritol makes me nervous -- hopefully it won't trigger that nausea thing. I'm going to feel pretty deprived if I can't have anything sweet at all! Just scouted Swerve online, & every health food store within 50 miles of me carries it, including the one where I bought the Monkfruit. I'll let you know -- I'm jonesin' to make another batch of fat balls that I will actually love!

Kate, in Citrus Heights California

If you do not change direction, you may end up where you are heading.
Lao Tse

The measure of success is not whether you have a tough problem to deal with, but whether it's the same problem you had last year.
~ John Foster Dulles

To ignore the facts does not change the facts
~ Andy Rooney

Our lives are a sum total of the choices we have made. ~ Wayne Dyer



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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (567,023)
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5/16/17 12:08 A

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you'll be fine...

Holly
Northern NY
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DEBULACLARK's Photo DEBULACLARK Posts: 13,533
5/15/17 11:42 P

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Yeah...just for when I'm realllly in the mood for bread. I'm also going to try to make that cloud bread. I've watched a video and that seemed really easy. Although for me, probably not! LOL

Just get moving!

Debbe
Eastern Time Zone




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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (567,023)
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5/15/17 11:01 P

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thats my girl!! there are those that will tell you carbquik is bad. I dont agree. I dont use it often..but when i can have a cheese biscuit when everyone else is having rolls, and they all want said cheese biscuit because they are so darn good...AND i can slather it with butter, and all that..you can bet i'ma gonna have it!!! and i think 3 carbs in a biscuit??? i bought my box in november, and its still over half full. and i share..if i'm in a good mood..lol

Holly
Northern NY
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DEBULACLARK's Photo DEBULACLARK Posts: 13,533
5/15/17 10:54 P

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Heading over to Amazon for some Carbquik and Swerve :)

Just get moving!

Debbe
Eastern Time Zone




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5/15/17 10:38 P

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Hi Kate..
ok...the big bags marked stevia most likely have maltodextrin in them...look at the ingredients. try plain Truvia..its just stevia and erythritol, both natural sweeteners. The monkfruit i dont know about, but i DP know that the 4 g carb zeros out with the 4 g sugar alcohol, UNLESS you are diabetic, and James can tell you more about that...so..for your carbs, subtract any sugar alcohols and fiber for "net carbs" which is what i count, as do most keto-ers.
I personally use either Truvia or Swerve...Swerve can be gotten from amazon, and comes in granulated and confectioners..the confectioners makes really good buttercream!!
Hope this helps!!

Holly
Northern NY
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ASPENHUGGER's Photo ASPENHUGGER Posts: 6,282
5/15/17 7:44 P

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It does sound delicious Holli! But I have a question about faux sugar. I made your fudge nut fat balls, using stevia. I've used stevia before, in little packets from Trader Joe's. Never had any trouble with it. Bought a big bag of stevia trying to get to keto WOE, & used that in your recipe. Alas! I get nauseated when I have faux sugars, & the stevia in the balls did it to me again. Was at the health food store yesterday & asked if there was any other kind of fake sugar -- and came home with monkfruit sweetener. "Cooks & bakes just like sugar. zero aftertaste. A proprietary mixture of high-purity Monk Fruit extract and Non GMO Erythrotol. 4g carb in 3g (that's an interesting statistic, isn't it?), sugar 0g, sugar alcohol 4g."

Have you heard about this? Is it OK to use for keto? I wonder now if different purveyors of stevia somehow came up with different recipes, which would explain why the TJ's stevia seemed to be OK and this other brand didn't.

Kate, in Citrus Heights California

If you do not change direction, you may end up where you are heading.
Lao Tse

The measure of success is not whether you have a tough problem to deal with, but whether it's the same problem you had last year.
~ John Foster Dulles

To ignore the facts does not change the facts
~ Andy Rooney

Our lives are a sum total of the choices we have made. ~ Wayne Dyer



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DEBULACLARK's Photo DEBULACLARK Posts: 13,533
5/15/17 7:43 P

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Thanks, my friend ;)

Just get moving!

Debbe
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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (567,023)
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5/15/17 11:24 A

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It is, Jan...wait till you try it!

Holly
Northern NY
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DISPATCH91's Photo DISPATCH91 SparkPoints: (101,237)
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5/15/17 10:58 A

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Holly that sounds wonderful, it will be on menu for sure.

Jan Native Texan
















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5/15/17 9:49 A

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new recipe i made up last night..

chicken breast..i had boneless skinless..i know not good for keto but i fixed that...
beat an egg, dip chicken in that then in grated parmesan cheese. i did it twice so it had a good coating. then i put a pan with low sides in the oven, covered with foil (because i detest doing dishes) and a pat of butter..and sprayed with Pam. When the butter melted, put the chicken on it and baked at 400 degrees for 30 mins..took out, put on sliced mozzarella and crumbled cooked bacon and popped back in for another 5-10 mins.

delicious...i could only eat half so i have supper all made for tonite, too!! only 1-2 carbs depending on how much cheese you use...fills you up, disguises the chicken (i'm not a chicken fan) and stays MOIST (thats why i'm not a chicken fan..always too dry)

Make it your own...try different types of cheese, add hot sauce or whatever to the egg...(sorry but yuck) but this was really filling and delicious!!

Holly
Northern NY
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