quote:

ORIGINAL: LeMis

Hey, I found this recipe that looks like it might be OK for low carb diets...

Paula Dean on Food Network

........ whatcha all think?

1 Tablespoon Peanut Butter:
 
Calories                                   94.88
Calories from Fat                     73.48
Total Fat 8.16g                        13%
Saturated Fat 1.66g       8%
Polyunsaturated Fat       2.21g
Monounsaturated Fat    3.88g
Cholesterol 0mg                      0%
Sodium 74.72mg                     3%
Potassium 107.04mg              3%
Total Carbohydrate 3.08g      1%
           Dietary Fiber 0.944g    4%
Protein 4.03g                          8%
Alcohol                                    0g

 

1 Tablespoon Almond Butter:

Calories                                   101.28
Calories from Fat                     85.1
Total Fat 9.46g                        15%
Saturated Fat 0.896g     4%
Polyunsaturated Fat       1.98g
Monounsaturated Fat   6.14g
Cholesterol 0mg                      0%
Sodium 72mg                          3%
Potassium 121.28mg              3%
Total Carbohydrate 3.4g        1%
           Dietary Fiber 0.592g    2%
Protein 2.41g                          5%
Alcohol                                    0g



1 2/3 Tablespoon Honey Crunch Wheat Germ:
(Wheat Germ, Sugar Syrup, Corn Syrup, Molasses,
Honey, Vitamin E Acetate, Folic Acid):
Calories                                   50
Calories from Fat                     10
Total Fat 1g                             2%
Saturated Fat 0g            0%
Polyunsaturated Fat       0.5g
Monounsaturated Fat   0g
Cholesterol 0mg                      0%
Sodium 0mg                            0%
Potassium 135mg                   4%
Total Carbohydrate 8g           3%
           Dietary Fiber 1g           6%
           Sugars  3g
Protein 4g

quote:

ORIGINAL: Level

Re: nut butters- look out for trans-fats and partially hydrogenated crap, and avoid it. 

quote:

ORIGINAL: Najakcharmer

quote:

ORIGINAL: LeMis

So add the ground flaxseed in place of ( ? ) or in additon to the recipe?
I had bought some ground golden flaxseed to add to my protein shake and ...

it wasn't pleasant at all. 
If I remember correctly I didn't/couldn't finish my protein shake, and it's not like I have more than a cup of liquid to drink up.

Switch to flax oil in your shakes then, and cook with flaxseed meal.  It makes awesome muffins.  I'm pretty hardcore and will put anything in my protein shakes including tuna, but I understand that normal people still have taste buds. 

Good suggestion however due to some malabsorption issues, flax oil isn't really an option.    Thanks anyways.

quote:

Folks have suggested using flaxseed in baking but I try to steer clear of flour, blah blah blah... although while I was out west this past summer my friend took me shopping for alternative flours made from nuts and healthier things.  I may have to search for a similar place to purchase those here in FL.

Flaxseed bears no relationship to wheat flour.  It's a seed, not a grain.  Flaxseed, almond meal and soy or whey protein makes a very fine flour when mixed together, and contains no wheat at all.

quote:

ORIGINAL: proudsub

quote:

ORIGINAL: LeMis

Hey, I found this recipe that looks like it might be OK for low carb diets...

Paula Dean on Food Network

........ whatcha all think?

That's a recipe used by South Beach followers too.  I prefer it with almond butter and almond extract added.

----------------------

Here's that recipe my friend made for the pot luck (I helped, hehe) 

(Good thing they were for a party pot luck because they were yummy, I had a couple, maybe 4 total.)

Asiago and Four Peppercorn Cheese Straws with Flax

1/2 cup (1 stick) butter, at room temperature
1 pound Asiago cheese, shredded, at room temperature
1 cup all-purpose flour*
1/2 cup ground flax seeds
1 teaspoon salt
1/4 teaspoon ground red pepper
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground white pepper
2 teaspoons fresh green peppercorns

Preheat the oven to 300 degrees F.

In a mixing bowl, cream the butter until light and fluffy. Add the cheese and mix until blended. Add the flour, flax, salt, and peppers, and mix to form a dough. Refrigerate for 30 minutes to firm up the dough, then place it in a cookie press, fitted with a ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet (or roll into pinkie-finger-sized logs). Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.


* I believe my friend used a healthier flour like the kind you grind up yourself at a bulk food store.

That's going slower than I had planned, so patience, my friend  And good morning to you.

She is a very bright lady, and has helped me with some questions I had . I agree that coconut oil is fine.

quote:

“However, because of their high fat content, nuts should not be consumed in unlimited quantity if you are trying to lose weight.”

…which, of course, flies right in the face of all that Atkins says about fat.  <sigh>  Damn, HOW is it you weigh this information, Level?  I’m fairly sure you’re not a scientist…well-read as you obviously are.  I totally respect how it is you think, but how is it we determine what or whom to believe when reading all this controversial information?  I thought we were supposed to avoid saturated fats, too…until I read Atkins; but now I feel like I’m following who ever it is I’m currently reading.  That’s not smart! 

quote:

Was Prof. Cordain not so much against saturated fats in general as he was against the fats in some nuts?  He said this, too:

“In general nuts are healthy foods that would have always been favorites of our hunter gatherer ancestors because of their high fat concentrations.  As was the case with vegetable oils, if you don't get sufficient long chain omega 3 fatty acids in your diet (0.5 to 1.8 grams of EPA + DHA), nuts have a great potential to give you too much omega 6 fatty acids.  Two exceptions to this rule are walnuts with an omega 6/omega 3 ratio of 4.2 and butternuts with an omega 6/omega 3 ratio of 3.9.  Otherwise, nuts are a great source of cholesterol-lowering monounsaturated fatty acids and in numerous studies have been shown to reduce the risk for cardiovascular disease.  However, because of their high fat content, nuts should not be consumed in unlimited quantity if you are trying to lose weight.

Two nuts that you should not include in your diet are coconuts and peanuts.  Coconuts, far and away, contain the most saturated fat of any nut.  Further they only have miniscule amounts of cholesterol-lowering monounsaturated fatty acids, and they are devoid of omega 3 fatty acids.”
And:
“Starting in the 1960's and continuing into the 1980's scientists unexpectedly found peanut oil to be highly atherogenic, causing arterial plaques to form in rabbits, rats, and primates--only a single study showed otherwise.”

He goes on to discuss Lectins.  So…is it just some specific saturated fats about which he takes issue?
 
Beverly

quote:

  …makes a real cookie?  Its just peanut butter, ‘sugar’ and egg!  That’s it!!!  What prevents it from melting into a mere stain on the cookie sheet?  Dang… who knew? 

quote:

  What I wanna know is: must the flaxseed be ground or can our bodies make use of it whole?  Dang…it is so TINY!

quote:

can we create ‘flour’ substitutes using ground nuts and or seeds?  Mix with protein?  Protein powder…the kind used in drinks

quote:

Some foods stall some people; nuts are one of them.

quote:

ORIGINAL: MsBearlee


   ROFLMAO  
 
All that and yer a comedian too???  
 
<smiles broadly>  THAT was funny!!!
 
Beverly

quote:

ORIGINAL: proudsub

I doubt if anyone sticks to that serving size, i know i don't. But i do try to be careful with nuts.