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Real Food, Real Weightloss, Still Delicious

Smye

By Smye, in Regular foods (stage 4)

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jess9395    5,448

jess9395
Posted

Awesome! I have an abundance of zucchini right now, this is perfect thanks!

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Smye    694

Smye
Posted

Phew, it's been a while, but the blog (and it's author) are back up. My apologies to all for the long hiatus. Recently, my personal life went sideways (thank you again for all of your support!) but things are mostly back on track and, at the very least, life feels stable/safe again, even if I have no idea what the future holds. More here if you really want to know.

But now the reason you're really here - the food.

Today's weekly recipe features pizza Bagels. It's been a great long while since I've had a chewy, slightly tough bagel, and this hits the mark almost perfectly!

IMG_0030.JPG

Eat them, love them, and let me know what you think.

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Smye    694

Smye
Posted

This week's recipe: eggs Baridict

Do you ever miss brunch? This is for you!

IMG_0069.JPG

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Inner Surfer Girl    12,015

Inner Surfer Girl
Posted

Phew, it's been a while, but the blog (and it's author) are back up. My apologies to all for the long hiatus. Recently, my personal life went sideways (thank you again for all of your support!) but things are mostly back on track and, at the very least, life feels stable/safe again, even if I have no idea what the future holds. More here if you really want to know.

But now the reason you're really here - the food.

Today's weekly recipe features pizza Bagels. It's been a great long while since I've had a chewy, slightly tough bagel, and this hits the mark almost perfectly!

IMG_0030.JPG

Eat them, love them, and let me know what you think.

This looks good.

I do have what may be a silly question. Would I have to change anything (temp, etc) if I made this in a muffin tin in a toaster oven? I don't have a bagel pan.

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Smye    694

Smye
Posted

@@Inner Surfer Girl, I wouldn't change anything, other than maybe lower the temp by 10-20F or so, just to slow down the bake a bit to ensure the center is properly cooked without burning the edges. Just be sure to use a good nonstick spray. Oh, and do let me know what you think!

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BackSpin81    350

BackSpin81
Posted

Good morning, @@Smye! Do you do Desserts? ? ????

Sent from my SM-G920P using Tapatalk

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Smye    694

Smye
Posted

@@Tanika81, I do indeed. Is there anything in particular you had in mind? No promises, but I should be able to get at least in the general vicinity.

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Smye    694

Smye
Posted

Several of you have asked why I've been sporadic at best lately. I've responded to several of you, and your outpouring of support has been invaluable, but the requests keep coming. That said, I think it's just easier to post here. Long story short - my wife of 7 years and partner of 17 years has recently come out to me as gay. For full details, you can find my other blog here.

Don't worry though, more recipes ARE in the works and coming down the pike... be patient my friends.

Also, @@Tanika81, is there something specific you want?

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BackSpin81    350

BackSpin81
Posted

Oh, @@Smye are you okay? Surely, you have more than enough on, in and going through your mind than to worry about posting recipes. However, thank you for thinking of me. But for now, Cookies can wait. If you need support please reach out. ????

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Smye    694

Smye
Posted

Thanks @@Tanika81, I really appreciate it. Though I'll admit that new recipes are fun/peace-giving for me. That's actually abig part of why I haven't posted much lately, most of my latest creations have just been too time-intensive or dependent upon precision to make their way onto the blog which is geared (mostly) towards relatively quick and easy.

And yeah - there's a lot going through my mind, in my life, etc... but at least I get to post about it and get some online support that way.

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Smye    694

Smye
Posted

New Recipe

Peanut Butter Protein Cookies - @@Tanika81

IMG_0181.JPG

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Smye    694

Smye
Posted

@@sbagby1960, I'm going to guess you either 1) Underwhipped your meringue (or left a smidge of yolk in it) collapsing the structure or 2) over mixed the cream cheese, again collapsing the Protein structure of the meringue.

Where in the process did it go runny on you?

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Smye    694

Smye
Posted

@@sbagby1960, do let me know how it goes - I'm eager to hear of your success. Was it runny before baking or after?

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Go To Topic Listing Regular foods (stage 4)

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    • BeanitoDiego

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      Oh yeah, something I wanted to rant about, a billing dispute that cropped up 3 months ago.
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