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

On 08/02/2018 at 14:59, jess9395 said:

Taco on egg white “tortilla” yum! I ate the whole thing.

Is this sold at the regular type grocery stores? Or was it a specialty store?

1 minute ago, Kris77 said:

On 8/2/2018 at 2:59 PM, jess9395 said:

Taco on egg white “tortilla” yum! I ate the whole thing.

Is this sold at the regular type grocery stores? Or was it a specialty store?

I make my own and have for years. Here's the recipe:

http://fluffychixcook.com/egg-fast-recipe-lo-lo-psylli-wraps-version-4-induction-grain-free-gluten-free/

1 hour ago, GreenTealael said:

Vegan pie crust tutorial (In pictures)

1.5-2 cups of flour

.25-.50 cups of Water

.25 cups of stevia

.33 cups of olive oil

.125 cups of himalayan salt

.125 cups of pumpkin pie spice (optional)

Great, thank you! Do you need to chill the dough long before you roll it out? Are you sure about the salt? An ounce seems like an awful lot.

Edited May 5, 20197 yr by Orchids&Dragons

2 hours ago, Orchids&Dragons said:

Great, thank you! Do you need to chill the dough long before you roll it out? Are you sure about the salt? An ounce seems like an awful lot.

May need less salt amount. I basically poured a thin layer at the bottom of a 1/4 cup measure. This I'll check the flavor.

Vegan pie crust tutorial (video)

1.5-2 cups of flour

.25-.50 cups of water

.25 cups of stevia

.33 cups of olive oil

.125 cups of himalayan salt

.125 cups of pumpkin pie spice (optional)

4 hours ago, Orchids&Dragons said:

Great, thank you! Do you need to chill the dough long before you roll it out? Are you sure about the salt? An ounce seems like an awful lot.

No chilling prior to rolling but this dough i chilled for a couple of hours after (in crust form) because i had to run out... The other few i did not.

I don't think its necessary because the oil is at liquid form room temp so it doesn't soften further like butter may

Edited May 5, 20197 yr by GreenTealael

Okay, I’m repping the purée/soft food only recent sleeve people here. I made some super soft salmon with my Sous Vide gadget, froze most of it for later, then made some yummy egg + ricotta Sous Vide with some salmon in it. These almost melt in your mouth.

Edited May 6, 20197 yr by AngieBear

Final pie result

That counts as purée, right?!

9 hours ago, AngieBear said:

Okay, I’m repping the purée/soft food only recent sleeve people here. I made some super soft salmon with my Sous Vide gadget, froze most of it for later, then made some yummy egg + ricotta Sous Vide with some salmon in it. These almost melt in your mouth.

They look delicious!

I want a sous vide but i know the appliance patrol will get me ??? i need to use what i have now

As good as you,are looking, I believe you deserve it as a REWARD! Wow, you always inspire ME when I read each post.

10 hours ago, AngieBear said:

That counts as purée, right?!

Absolutely ... It's a pumpkin pie

1 large can of pumpkin puree (fresh is out of season)

2 eggs

Splash of half &half or milk (you can use a sub like nut milk/ seed milk/grain milk etc)

Pumpkin pie spice to taste

Sugar substitute to taste

(Super charge with some protein powder and psyllium husk if you want added nutrition and fiber)

Bake in cupcake pan no crust necessary

19 hours ago, FluffyChix said:

I make my own and have for years. Here's the recipe:

http://fluffychixcook.com/egg-fast-recipe-lo-lo-psylli-wraps-version-4-induction-grain-free-gluten-free/

Trying this soon!

Stir fry (without oil :p) and rice on the making ?

9 minutes ago, RoRoKitty said:

Stir fry (without oil :p) and rice on the making ?

Looks so good!

How close are you to the Sants Monjuic neighborhood? That's where i stayed when in was in BCN.