DAY 67
* Exercise: 31 minutes on recumbant bike
- Tuna salad with tomato and swiss on an oopsie roll
- Easy Low-Carb Chunky Chicken Noodle Soup
- Bacon cheeseburger off the grill with lettuce, tomato, onion, reduced sugar ketchup, mustard and mayo on an oopsie roll
- Cinnamon cheesecake with whipped cream
The great thing about the cinnamon cheesecake is cinnamon may naturally lower blood glucose levels. Finally, you can have your cake and eat it, too! I added about 3 tablespoons of cinnamon into mine... and it's devine! I chose it partly because I have no sour cream on hand, but also because of its amazing blood sugar lowering properties!
I'm now down 36.2 pounds and feeling great. That is over half a pound a day! It's about 0.54 lbs a day which seems like a lot. That is two whole sticks of butter a day! Not that I am avoiding butter - that is probably what my body needs the most. Not margarine or "I can't believe.." but the real thing... 100% butter, baby!
I really love eating low-carb and I really am so glad that Dr. Atkins wrote his book back in 1972. If you are not losing as quickly, that is just because I have a lot more than you to lose, I'm sure.
~Angie
Angie help! I cant make oopsie rolls and I dont know what I am doing wrong. The stuff comes out way too runny to put on a cookie sheet. Do you mix the cream of tartar in the whites before whipping them? Thats how i did it and they never did peak very much even after 15 minutes!!!
ReplyDeletesigh. I'm just not much of a cook.
Nancy - Try using 1/8 tsp of cream of tartar and add it in right before you start whipping the egg whites. You should not have to whip more than 5 minutes. Also, make sure not even a little bit of yolk gets into the whites.
ReplyDeleteAfter the whites have reached stiff peaks, take your mixer over to your yolk-cold cream cheese bowl and mix that for just a few swoops - you do not want it like cake batter.. you want it like very very lumpy cake batter.
Use a large spoon for the whole process and not a spatula because it will deflate them. Spoon in about 1/2 or less of the yolk mixture into the whites and swirl your spoon around until it's fluffy and uniform. Slowly add in the rest of the yolk mixture, stirring it in with the whites.
I use muffin top pans to make mine, especially if they are runny. I just find the muffin top pans to be a lot easier to work with, as this is very fickle batter, lol.
Cleochatra (the oopsie founder) has some awesome tips over here http://cleochatra.blogspot.com/2008/05/bow-to-buns-tips-for-insanity-free.html
thank you Angie! I'm going to try again!
ReplyDeleteGood luck, Nancy! Thanks for all your comments. I also love reading your blog.
ReplyDeleteNow I must also make this cheesecake!!!! Actually my problem would be not eating the entire cheesecake.
ReplyDeleteAngie I'm glad you like my blog, feel free to read my old one too because it has pictures of me and my family and our five hundred pets (only slight exageration...he he) I'm not updating the old blog for the summer while I focus on dieting right! But here is the addy...www.authormom2k.blogspot.com
ReplyDeleteWow! I especially love what you wrote about SSRI's. Wow! Great article!
ReplyDeleteYeah, sometimes, I will just have half a piece now and half a piece later of that cheesecake because it is soooo good, I could eat it all up! It is so rich, almost a brownish color from the cinnamon.
ReplyDeleteI always do my cheesecakes without a crust, too.