the weight loss papers

This is a recipe of my own concoction. Can’t promise the flavor is good, but it’s not horribly bad either. One of those flavors I can live with.

Combine and mix in blender the following:

• 1-2 teaspoons Flax Oil (I suppose you could use ground flax seed as well)
• 1 scoop of HealthyGreens (or an equivalent product)
• 1-2 teaspoons Fresh squeezed Lemon Juice
• 1/4 - 1/2 teaspoon Cayenne Pepper
• 2 tablespoons MLO Vegan Brown Rice Protein Powder
• 8-12 oz cold, purified water
• 1/4 - 1/2 cup plain or vanilla yogurt (optional)

You can adjust to suit your taste but not much is going to make it great, I don’t think. Like I said, it’s certainly not delicious but it won’t make you puke, either. At least, I hope not. If you use yogurt, I would suggest not using a flavored one - it tastes worse! Plain or vanilla is best and will tone down the taste of the HealthyGreens which can be overpowering and although tastes a bit like licorice, is not that wonderful. I think it’s the texture more than anything that makes it that way.

In any case, enjoy! Let me know if you try and what you think.

~ Annie

Chili Potato Wedges

Makes 4 servings

These spiced-up potato wedges are oven-baked, so they’re crispy but very low in fat. They’re high in energy-boosting carbs, though, packing 5 grams of fiber per serving. What a dish!

Ingredients:
4 baking potatoes, cut lengthwise into 12 wedges each
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon ground red pepper

To Make:
Preheat the oven to 450°F. Coat a baking sheet with cooking spray. In a large bowl, combine the potatoes and oil. Toss well to coat. In a small bowl, combine the chili powder, cumin, paprika, oregano, thyme, salt, and red pepper. Sprinkle the spice mixture over the potatoes, tossing well to coat.

Arrange the potato wedges in a single layer on the baking sheet. Bake for 20 minutes. Turn the potatoes over and bake for 15 to 17 minutes more, until crisp.

Per serving: 109 calories, 12 g carbohydrates, 5 g protein, 5 g total fat, 0 mg cholesterol, 6 g dietary fiber, 610 mg sodium

I have not tried this yet but it sounds so delicious! I plan to try it very soon. Will let you know what I think of it. And let me know if you try it and what you think, too.

Enjoy!

~ Annie

I mentioned my 10-grain (or 7-grain works too) bread recipe a few posts back and haven’t had a chance to post it yet so here goes!

Add everything to the bread machine as follows:

• 3 3/4 cups Whole wheat flour
• 2 teaspoons Salt
• 2 tablespoons Dry milk powder (I have omitted this successfully)
• 3/8 cup 10-grain cereal
• 2 tablespoons Molasses
• 13 1/2 fluid oz Water
• 1 1/2 teaspoons Dry yeast

I use the whole wheat setting on my machine. I am not sure what size loaf this makes because my machine doesn’t have that option but it’s fairly big and quite a heavy loaf. I suggest taking it out of the bread pan as soon as your machine is finished so the crust doesn’t get too crispy as it tends to crips fairly quickly and can become quite hard if it sits in there too long.

I have also added 1 cup of unsweetened applesauce to this recipe with tasty results.

Hope you enjoy! If you make it, let me know how it turns out and what you thought of it.

~ Annie