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Old 04-30-2016, 07:37 AM   #211
BarbDe
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Wow!! Glad to see these threads are still around and growing!!
I'm baaaaack! :-)
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I just realized I am older than the POTUS!!
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Old 06-17-2016, 07:23 AM   #212
Jazzhands
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Subbing
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Old 06-19-2016, 03:38 PM   #213
timamy21
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Silly question.....Can you substitute Splenda for coconut sugar when baking? Also, what if a recipe calls for bot coconut sugar AND sweetener?
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Old 06-27-2016, 10:39 PM   #214
Rbenz
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Timamy~Yes, you can substitute Splenda. I use Splenda all the time when I bake. I also substitute Torani SF Syrups for regular syrups.
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Old 07-09-2016, 01:28 PM   #215
NoSunNoFun
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Hello Low Carb friends.
Todays lunch paired with a nice little green salad.

Japanese thin sliced egg plant cooked in a little oil, onions and bacon! Sooo good!
Enjoy

[IMG][/IMG]
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Old 07-09-2016, 08:19 PM   #216
Rbenz
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Yummo! I think I will do that with some squash that I have in the frig.
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Old 01-17-2017, 12:18 AM   #217
Theo
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Quote:
Originally Posted by Mimosa23 View Post
Posting my lunch salad...

Smoked salmon, sundried red peppers, buffalo mozarella, parsley and purslane.
The dressing is a lemon, sea salt and olive oil vinaigrette and I used nori flakes for the green sprinkles!
That looks delicious.
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