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Old 06-22-2015, 07:36 AM   #271
GME
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I made the banana split cake and it was good, except my whipped coconut cream tasted off and sort of chemical-ly

I have always bought the Whole Foods brand. I started buying it because it had stabilizers that kept it mixed and creamy. Lately it has been seperating like the others, even though the ingredients look the same. This isn't the first time I have noticed the flavor so I really think it is the cream. I normally use it in coffee or mixed into soups so it isn't as strong and obvious as it was in the plain cream whipped up.

What brand do the rest of you use? I go to Trader Joes often and they have their own brand. That would be convenient if its good. There are lots of other too that I will find if they are worth it.

Give me advice!
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Old 06-23-2015, 01:42 PM   #272
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Gina I mostly use organic and get it on line.I use different ones for different recipes.Natures something for my yogurt.

I use to buy TJ's but it does not separate in the fridge.

I use Golden star for my chocolate candy and frosting because it has 22 grams of fat.Its at walmart if you can find it. If I see it there I buy it all.

I hope I'm helping.
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Old 08-13-2015, 06:09 PM   #273
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Originally Posted by Soobee View Post
Grammy G, the standard mix is 3 Tbs Vitafiber liquid to 1 scoop (1/3) cup of protein powder. There are hundreds of variations. First you warm up the Vitafiber for 30 seconds in the microwave. Then mix in your ingredients. Now you have a protein bar. Put them in the toaster over for 5-10 minutes and you have cookies. Below is my traveling meal. I use a little extra Vitafiber to incorporate the other ingredients, but you don't have to. The Vitafiber recipes are very forgiving. And every iteration-raw, semi-cooked, cooked until crisp-is delicious. I always add extra sweetener, although some people find it sweet enough without that addition.
Chocolate Walnut Protein Cookies
1/4 cup Vitafiber liquid
1 Tbs coconut oil
Melt in a microwave until it has just started to bubble.
Stir in
1/3 cup protein powder
2 Tbs cocoa
1/2 tsp. vanilla
Pinch of salt
Sweetener to taste
1-2 oz. roasted nuts
I form these into 6 cookies and put them in the toaster oven for 5-10 minutes. I like them when the edges are done, but the middle is still a little shiny. But honestly it doesn't matter. Take them out too soon and they taste like fudge or Tootsie rolls. Take them out later and they taste like biscotti.
I've been making protein bars with vita fiber and these cookies sound really yummy! Making them tonight!
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Old 08-13-2015, 09:01 PM   #274
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Can't wait ro hear how the cookies turned out, Ang.
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Old 08-27-2015, 08:45 PM   #275
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Hi Ester!
Have you tried any new recipes lately? I made Julia Child's 'Boeff Bougenoin! It was fabulous and pretty low carb! Other than that I'm still making many of the recipes we've listed on here except I'm no longer using sunflower seeds for flour. I'm going to try using pumpkin seeds for flour since they are low oxalate.
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Old 08-28-2015, 10:31 AM   #276
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Originally Posted by Grammy G View Post
Hi Ester!
Have you tried any new recipes lately? I made Julia Child's 'Boeff Bougenoin! It was fabulous and pretty low carb! Other than that I'm still making many of the recipes we've listed on here except I'm no longer using sunflower seeds for flour. I'm going to try using pumpkin seeds for flour since they are low oxalate.

You go girlfriend. I haven't made anything new . I drying everything in my garden right now. I grew my first artichoke this year it is awesome. I put the pics on facebook.
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Old 09-01-2015, 09:05 PM   #277
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I'll have to check your pictures, Esther! I dried a lot of zucchini this year, onions and my grapes to make raisins. They had seeds but worked great once I split them in half and took out the seeds.

I'm having to look for new recipes with coconut flour and no sunflower seed flour or almond flour since I'm wondering if it caused oxalate problems. Phooey! I sure miss all the wonderful recipes you gave me with sunflower seed flour.

So, if you have any 'keepers' that are made from coconut flour will you let me know?

Hugs!
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Old 09-02-2015, 02:01 PM   #278
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I have a few with coconut flour, I will put some up.
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Old 09-02-2015, 09:50 PM   #279
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Thanks, Esther!
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Old 09-20-2015, 07:27 PM   #280
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Would LOVE to see those recipes when you have time, Esther!
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Old 01-19-2016, 07:45 PM   #281
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Lemon Curd Tarts

I love these little tart cups. I've tried all kinds of fillings such as S/F jams, Chocolate and peanut butter,etc. This time I used my own version Charski's Lemon Curd and it was awesome. I think the tart recipe may have been from Buttoni's website.

Tart
1 1/2 tsp. baking powder
3/4 c. coconut flour
1/4 plus 3 Tbsp. Shortening (can use part coconut oil and a healthy shortening)
2 Tbsp. Erythritol
1 egg
1 tsp. vinegar
2 Tbsp. water

Spray a mini muffin pan (the smallest size they make). Take about a tsp. of dough and press into each muffin tin. You want the crust to be thin.
Bake 350 until brown. Check at 10 minutes and then watch until it's brown.

Charski's Lemon Curd
2-3 1/2 cups Splenda (I used part Erythritol)
3 eggs
1 c. fresh lemon juice
1/2 c. (dairy free) butter (cut in 1/2 inch cubes)
1 packet of gelatin (Not in original recipe)

Cook in medium saucepan until it starts to thicken. It will thicken more as it sets. Fill tart cups. You can top it with whipped coconut cream.
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Old 01-19-2016, 08:14 PM   #282
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Esther... still hoping for those coconut flour recipes (no chocolate) when you get a chance. :-)
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Old 09-17-2016, 08:13 PM   #283
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Well, it's been a long time since anyone has posted on this thread. I was wondering how everyone was doing?

I had several episodes of kidney stones after going into ketosis and eating high oxalate foods. So, that has changed the way I eat quite a bit. I am still doing a relatively lower carb diet but trying to stay out of ketosis.

I'm still staying away from dairy but I have added oats and some corn back into my diet. I plan on getting the corn back out of my diet again.

I would like to try and elimination diet to find out what foods are causing inflammation.

How about the rest of you
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