Like weight loss before and after photos but of your new diet !

I'm especially interested in before and after meal photos (take a pic at the point you feel restriction) but it can be of recipe substitutions, your refrigerator/pantry/shopping cart/etc

VSG2017 HW 249 SW 238 CW 167

It was yummy! And I'm noticing with the chaffle open faced sandwiches, I actually feel "full". I think cuz of the psyllium.

Ok, sorry to clog up the feed so much lately!

I just love those little egg poachers! I've been making this green soup for a long time and I only just started making "tofu" out of egg whites (can't have tofu). And if you have trouble with eggs, you should totally try this method. You season them how you wish: yesterday was mexican with salsa, today is asian with five spice, garlic, ginger, sriracha, sesame oil. Then poach or nuke em in a bowl (20 second intervals in the micro until just done--takes 2-4 sessions). Then cube them and drop them in your soup. Tender, delicious. This made 2 cups (2 servings) of fabulous and comforting soup and took all of about 5 minutes to throw together and about 10 minutes to cook. #dangdelicious!

Here's the ingredient list. Each time it's different depending on which veg is lurking in the freezer.

2 servings totals: 255 cals; 32g protein; 6g fat; 16g carbs; 8g fiber; 8g net carbs

per serving: 178cals; 16g protein; 3g fat; 8g carbs; 4g fiber; 4g net carbs. Score!!!

@FluffyChix Wow! The eggs look just like tofu! Love it

2 minutes ago, MarvelGirl25 said:

@FluffyChix Wow! The eggs look just like tofu! Love it

IKR! It REALLY reminds me of the texture of soft tofu. Lovely and velvety/creamy with the same blank palette taste of tofu. I am gonna have to try hot/sour soup with it. Actually this soup kinda reminds me of h/s soup with different veggies. So dang good. I could eat the egg cups and chaffles every meal and every day. LOL. They almost melt in your mouth-not rubbery or hard at all. I poached it for like 7 minutes?

Edited November 15, 20196 yr by FluffyChix

I had to do it for the culture... ?

https://thatlowcarblife.com/low-carb-cornbread/

Used oil and half & half instead of butter and heavy cream, Added Vanilla protein powder, Allspice, (tiny dash of cinnamon) for comfort flavors & turmeric for color

Recipe tested and approved ✅

Edited November 15, 20196 yr by GreenTealael

Does it really really taste like cornbread? I love me some cornbread (with jalapenos & maple butter ?), and don't want to be disappointed

20 minutes ago, sillykitty said:

Does it really really taste like cornbread? I love me some cornbread (with jalapenos & maple butter ?), and don't want to be disappointed

Runner up? Second best ? Third place? ?

The way I prepped it, the flavor reminds me of:

Without the fruit of course, but please someone else try it and tell me honestly what y'all think. I fear I'm too far gone into Sublandia ?

2 minutes ago, GreenTealael said:

The way I prepped it, the flavor reminds me of:

Just when I think I have tasted everything ... you give an example I have no reference for ?

5 minutes ago, sillykitty said:

Just when I think I have tasted everything ... you give an example I have no reference for ?

Ohhhhhh Mannnnn

Fluffy/flaky but lightly sweetened and very mild coconut flavor

But that was the flavor profile i was going for. If you add jalapenos and cheese , no doubt it will taste totally different

Edited November 15, 20196 yr by GreenTealael

1 minute ago, GreenTealael said:

Ohhhhhh Mannnnn

Fluffy/flaky but lightly sweetened and very mild coconut flavor

Nope, can't imagine it ... going to have to make it for me .... ?

Just now, sillykitty said:

Nope, can't imagine it ... going to have to make it for me .... ?

I cant even make those for me ? I never earned the recipe ?

You can follow all the YouTube you want for currants rolls... There's a step to make it taste authentic that no one is willing to share. Conspiracy!

I was sleeved 11/12/19 and need some new friends to help me through this journey

17 minutes ago, kissmybeautty said:

I was sleeved 11/12/19 and need some new friends to help me through this journey

?Welcome?

4 hours ago, FluffyChix said:

IKR! It REALLY reminds me of the texture of soft tofu. Lovely and velvety/creamy with the same blank palette taste of tofu. I am gonna have to try hot/sour Soup with it. Actually this soup kinda reminds me of h/s soup with different veggies. So dang good. I could eat the egg cups and chaffles every meal and every day. LOL. They almost melt in your mouth-not rubbery or hard at all. I poached it for like 7 minutes?

I haven’t tried tofu since surgery but if it doesn’t sit well I'm definitely going to try this out! I wonder if it would hold its shape in a stir fry?

yummm hot and sour soup sounds good right about now lol

20 hours ago, FluffyChix said:

Ok, sorry to clog up the feed so much lately!

I just love those little egg poachers! I've been making this green Soup for a long time and I only just started making "tofu" out of egg whites (can't have tofu). And if you have trouble with eggs, you should totally try this method. You season them how you wish: yesterday was mexican with salsa, today is asian with five spice, garlic, ginger, Sriracha, sesame oil. Then poach or nuke em in a bowl (20 second intervals in the micro until just done--takes 2-4 sessions). Then cube them and drop them in your soup. Tender, delicious. This made 2 cups (2 servings) of fabulous and comforting soup and took all of about 5 minutes to throw together and about 10 minutes to cook. #dangdelicious!

Here's the ingredient list. Each time it's different depending on which veg is lurking in the freezer.

2 servings totals: 255 cals; 32g protein; 6g fat; 16g carbs; 8g fiber; 8g net carbs

per serving: 178cals; 16g protein; 3g fat; 8g carbs; 4g fiber; 4g net carbs. Score!!!

So just egg whites in the poacher, then sliced?