REGIMUL SCARSDALE...2 saptamani -7Kg
Raspunsuri - Pagina 16
lorelaim spune:
Pork Recipes
Boneless Ham
Sunday Dinner - Money Saver
BONELESS HAM
1 3-lb tin fully cooked boneless ham
2 oz orange juice
2 tbs dry mustard
Trim all possible fat from ham. Place in small baking pan coated with nonstick vegetable spray. Combine OJ with dry mustard and spread over exposed surfaces of ham. Bake in 350 degree oven until heated through (about 1/2 to 3/4 hour, depending on thickness).
Serve thinly sliced. Put aside any fat exposed while eating.
Serves 8.
Lamb Recipes
Lamb Stew
Wednesday Dinner - Money Saver
LAMB STEW
1 1/2 pounds stewing lamb (be sure to look for the leanest possible cut)
all visible fat trimmed off, cut into 1 1/2 inch pieces
2 carrots, cut in 1- inch slices
2 medium onions, sliced
2 green peppers, sliced
2 large tomatoes, chopped (or canned tomatoes, drained, about 10 oz)
1 tsp. seasoned salt (or to taste)
Black pepper to taste
Note: this recipe should be prepared in advance, cooled and all fat that rises to top removed before reheating.
Quickly broil lamb pieces on all sides under broiler. Place in saucepan with vegetables and seasonings.
Cook, covered, over low heat one hour or until lamb is tender. If stew becomes dry, add a little tomato juice or bouillon while cooking.
Serves 4.
Braised Lamb Shanks
Wednesday Dinner -Money Saver
BRAISED LAMB SHANKS
This cut of lamb is often fatty. Select shanks as lean as possible, and it is suggested that this recipe
be prepared in advance so that it can cool and fat can be removed before reheating.
2 lamb shanks with visible fat cut off
Use *Ketchup marinade for Lamb and Poultry.
Wipe lamb shanks with damp paper towel, place in marinade in heavy skillet.
Refrigerate for 2 or 3 hours, turning lamb occasionally. Remove lamb from marinade and place under broiler, turning until all sides are browned.
Return lamb to marinade in skillet, cover and cook 1 1/2 to 2 hours until lamb is very tender, basting with juices occasionally. Remove any visible fat. Uncover, and continue cooking 15 minutes.
Let cool, and again remove fat. Reheat to serve.
Serves 2 to 3.
Lamb a la Provenal
Wednesday Dinner - Gourmet
LAMB A LA PROVENAL
5 ounces very lean leg of lamb
1/2 cup beef broth
1 garlic clove, crushed (or less, if preferred)
1/2 cup parsley, chopped and mixed with 1 tablespoon dry rosemary
Salt and pepper to taste
1 small red pimento (packed in water or vinegar)
Preheat oven to 350 degrees.
Be sure all fat is trimmed from lamb Pour 1/4 cup beef broth in an ovenproof dish.
Rub meat with garlic and herbs. Sprinkle with salt and pepper.
Bake 20 to 30 minutes to taste. Pour remaining broth over meat.
Bake 5 to 10 minutes longer. Slice pimento very finely, and sprinkle over lamb.
Serve hot. Serves one.
Marinade Recipes
Marinade for vegetables:
1 cup chicken broth
2 tbs dry white wine (optional)
2 tbs lemon juice
1 garlic clove, crushed
1/4 cup chopped parsley
1/2 tsp. dry thyme
1 tsp. Worcestershire sauce
Salt and pepper
Stir all the ingredients together for marinade. Bring to a boil.
Reduce temperature and simmer 30 minutes.
The marinade will keep for a few days in the refrigerator.
Marinades for Beef
Marinade directions:
Mix all ingredients. Pour over meat, poultry, or fish.
Let meat or poultry stand 2 to 3 hours, turning occasionally.
Let fish stand 1 to 2 hours, turning occasionally.
STEAK MARINADE
2 small onions, chopped
1/4 cup lemon juice
1/2 cup wine vinegar
1/4 cup unsweetened soy sauce
1 tbs. Worcestershire sauce
1 garlic clove, minced, or 1/2 teaspoon garlic powder
1 tsp. salt
Shake together ingredients in covered jar and allow to stand 2-3 hours to combine flavors.
BBQ STEAK MARINADE
Mix 1/2 cup beef broth with
1 tablespoon lemon juice,
1 tablespoon Teriyaki sauce,
salt, pepper and
1 crushed garlic clove or a dash of onion powder
BEEF TARRAGON MARINADE
3/4 cup tarragon vinegar
1 medium onion, chopped
1 carrot, chopped
4 springs parsley
1 bay leaf
1 1/2 tsp. garlic salt
1/2 tsp. black pepper
3 drops Tabasco sauce
BEEF WINE MARINADE
3/4 cup dry red (or white) wine
1 onion, minced
1/2 cup chopped parsley
1/2 tsp. tarragon
1/2 tsp. thyme
1 1/2 tsp. garlic salt (or plain salt, if you prefer)
1 bay leaf
Dash red pepper
RED MEAT MARINADE (for single serving)
1/2 cup instant beef broth
1 tbs. cider vinegar
1 garlic clove
Salt and pepper to taste
1 tbs. chopped parsley
(If desired you may add 1 tbs. soy sauce)
Marinades for Lamb or Poultry
Marinade directions:
Mix all ingredients. Pour over meat, poultry, or fish.
Let meat or poultry stand 2 to 3 hours, turning occasionally.
Let fish stand 1 to 2 hours, turning occasionally.
LEMON MARINADE
3/4 cup wine vinegar
3 tablespoons lemon juice
1 medium onion, minced
1 clove garlic, crushed
1/4 cup chopped parsley
1 bay leaf
1/8 tsp. thyme
1/8 tsp. tarragon
2 tsp. salt
1/2 tsp. pepper
KETCHUP MARINADE
1/2 cup vinegar
2 onions, sliced
1 cup water
2 tbs. Worcestershire sauce
1 cup ketchup
1 packet sugar substitute
1 tsp. dry mustard
1 1/2 tsp. salt
1/2 tsp. pepper
MINT MARINADE
1 cup wine vinegar
1 onion cut in eighths
8 whole cloves
2 cloves garlic, crushed
2 tsp. salt
1/4 tsp. black pepper
4 sprigs parsley
2 sprigs mint (or 1 tbs. chopped dried mint)
1/8 tsp. thyme
1 tsp. lemon rind (optional)
(Can be strained and used for sauce for lamb after cooking)
WHITE WINE POULTRY MARINADE
1/2 cup instant chicken broth (fat drained off)
1 tbs. dry white wine
1/8 tsp. celery seeds
1 tsp. herbs such as oregano, tarragon, parsley
salt and pepper to taste
HAWAIIAN MARINADE FOR CHICKEN
1/2 cup white wine or 1/2 cup white wine vinegar
1 cup prune juice
1 tsp. grated orange rind
3 tbs. lemon juice
1 tsp. grated lemon rind
1 tsp. salt
1/8 tsp. pepper
Heat all ingredients to a boil. Remove from heat and let cool.
Pour over chicken parts and refrigerate for an hour or two.
Broil chicken at least 5 inches from heat, 15 to 20 minutes on each side, depending on size of chicken.
Brush with marinade 3 or 4 times while broiling.
Fish Marinades
FENNEL FISH MARINADE
1/4 cup instant chicken broth (fat drained off)
2 tbs. lemon juice
1 tsp. fennel seeds
1/8 tsp. ground coriander
Salt & Pepper to taste
Marinade directions:
Mix all ingredients. Pour over meat, poultry, or fish.
Let meat or poultry stand 2 to 3 hours, turning occasionally.
Let fish stand 1 to 2 hours, turning occasionally.
COURT BOUILLON
one cup white wine vinegar
1 cup dry white wine
1 stalk celery, cut up
1 carrot, cut up
1 sprig dill
2 cloves
3 whole peppercorns
1 tbs. salt
1 tsp. dry mixed herbs
lorelaim spune:
Member Recipe Ideas
Scarsdale dieters ideas, recipes and more...
"8 oz Salmon Steak w/ red onion & cucumber
w/ a Dill Horseradish Sour Cream Sauce
Lemon Asparagus Tips w/ Dijon vinaigrette
bed of Romaine
Supplies:
Salmon Steak (1" thick 8oz - preferably wild, farm raised ok)
Asparagus Tips (6 large - thin are more tender)
Red onion (1/4" slice cut into 1/8")
Cucumber (1/2 small - medium)
Fresh Dill (20 sprigs, chopped, leave one for garnish)
Horseradish (1 T preferably plain grated, prepared ok)
Sour Cream (1 T)
Lemon (3 wedges)
Dijon mustard (2 t.)
Red wine vinegar (2 T)
Romaine lettuce (one nice big leaf)
Non-Stick Olive Oil Spray or
2 oz olive oil
ground pepper
sea salt
Prep:
Peel & slice Cucumber
Slice & peel Onion
Slice Lemon
Chop Dill
Clean & trim asparagus
Salmon: Use a non-stick saute pan, or spray pan w/ non stick spray, or coat bottom with 1 T olive oil
Set heat on low to medium.
Place Salmon steak in center of pan, squeeze juice of 1 lemon wedge over fish, then insert wedge in center. Salt liberally, place some dill on top, add all but 3 pieces of red onion to pan on either side of fish, cover, and set timer for 5-7 minutes.
Sauces: (can be made in advance or while food is cooking)
Horseradish Sour Cream: Mix 1T Sour Cream, 1T Horseradish & 1T Dill.
Dijon Vinaigrette: Mix 1 T Dijon Mustard, 2 T Red Wine Vinegar, 1 T Dill, 2 T Olive Oil (optional). Add fresh ground pepper to taste.
Prepare plate with Romaine Lettuce, arrange sliced cucumber along side and season w/ salt
Check Salmon, should be light pink color. Remove lemon wedge & dill from pan and discard. Very gently move salmon to release from bottom of pan, then carefully turn to other side with offset spatula. Cover. Set timer for 5-7 minutes.
Asparagus : Use a non-stick saute pan, or spray pan w/ non stick spray, or coat bottom with 1 T olive oil
Set heat on low to medium.
Place Asparagus in pan, with 1/4" water. season with salt. Cook gently around 5-7 minutes, checking and turning occasionally. (Should be firm and tender, not limp)
After 5-7 minutes, Remove salmon pan from heat and let rest.
Remove asparagus from heat, squeeze juice of 1 lemon wedge over stalks, add salt liberally. Arrange on plate opposite cucumber slices.
Very gently move salmon to release from bottom of pan, then carefully transfer to center of serving plate with offset spatula.
Spoon sauteed red onion onto bottom of plate.
Garnish fish with dill sprig, red onion slices and lemon wedge. Add dollop of horseradish sauce, and dress cucumbers with the remainder.
Drizzle Asparagus with Vinaigrette.
Spicy Lemon Tuna w/ Carrot Ginger Dressing
Sautee vegetables separately and save the broth that cooks out of the mushrooms & celery.
Drain a 6 oz can chunk light Tongol tuna,
add the juice of 1 large lemon wedge,
2 chopped sauteed scallions,
3 chopped sauteed celery stalks,
6 chopped sauteed small mushrooms,
1 small blanched sliced radish,
mix together with mushroom-broccoli broth. (Since I save the water that gets drawn out when I cook a vegetable, I had about 2 or 3 ounces of mushroom broth, which also had some broccoli flavoring since I used broccoli broth to start the mushrooms.)
Toss together thoroughly.
Cook 2 carrots until soft, slice and puree
add 1 T horseradish vinegar
2 oz celery broth
1 T ginger
1 t. Splenda
1 t. kelp & salt (or soysauce)
Puree until smooth.
Here's how I make nummy chicken without oil...
I take a pyrex 9" pie plate, spray it with olive oil Pam...
then plop down my chicken breast (bone in) in the middle,
season it with kosher salt, fresh ground pepper, dried oregano/Italian Seasoning, minced garlic clove, chopped fresh rosemary...
then around the sides put cherry tomatoes or grape tomatoes...
THEN I cover the plate with an upside down big white ceramic bowl, and pop it into a 375 degree oven for about 45 minutes (or until the entire house smells of garlic and rosemary). Careful of the steam that escapes when you lift the bowl off...
The chicken will be moist and flavorful and then you use a few tablespoons of red wine vinegar to deglaze the plate, and mix the sauce with a teaspoon of dijon mustard, and toss with lettuce...then add the roasted tomatoes...Deeelishioso!
You can use the olive oil Pam spray directly on food like salads and butter flavor Pam spray on vegetables..
We can also make diet cola chicken, using diet cola as a marinade!!!"
Cola Chicken (low carb)
2 Chicken breasts, sliced into strips
2 slices onion, chopped
2 T. green pepper, chopped
4-5 mushrooms, chopped
1/2 c. sugar-free LC ketchup
1 can diet Splenda sweetened cola (like Diet Rite)
Brown the chicken in a pan, along with the onion, pepper, and mushrooms. Add ketchup and cola, cover and simmer until tender and the sauce thickens.
-SerenitNo
"Here is another variation on the tomatoes.... Hot tomato salsa Onion dry fried in a non stick saucepan, add de-seeded chopped tomatoes, basil, red wine vinegar, garlic and some sweetner (if needed to taste)....
it is lovely hot and goes really well with the chicken and fish dishes :)"- Caroline
"To answer your question about the cold cuts. I don't think there is a way to cook them into a more creative meal. However, I do like to experiment with spices and vinegars for variety. Here's a few of my favourites from past diets.
Tomatoes Indian Style - curry, salt & pepper. A wee bit of dill pickle juice.
Tomatoes Mexican Style - chili pepper, cayenne pepper, salt & pepper, lime juice.
Tomatoes Greek Style - basil, parsley, garlic, dehydrated onion, lemon juice.
Cold cuts - rolled up and dipped like a snack in Horseradish, mustard (dijon, hot or regular) no sugar bbq sauce (sparingly), soy sauce, salsa, hot sauce.
Maybe someone else can suggest another option. I was thinking maybe to save your bread from breakfast and make an open-faced tomato and cold cut sandwich, piled high of course." -Darlene
"the 1st day on the SMD,I made fish with 1 clove of grated garlic,a bit of grated ginger,leek,mushrooms in japanese soy sauce in the oven...."-Yunah in Amsterdam
"For Friday lunch would it be ok to have a portabello mushroom to top with spinach and cheese, since dinner calls for vegetables, any and as much as you want?"
"Anyway, I.. took a look at Friday , you are allowed a piece of protein bread
too I think??
One thing I have really enjoyed is toasting the bread so it
doesn't get soggy and then put on the salmon, some sliced cucumber and tomatoe, then you could have a salad on the side....
Another option my mom told me about is get a bigger sized cereal type bowl and line it with lettuce and whatever veggies you are allowed and want to put in , make a well in the centre and put in your serving of salmon, you could mix the salmon with some celery , cucumber or onion to give it some crunch and then put it in the centre." - Angela
"So far I've made these recipes from the 'Gourmet' plan, they're all good:
Celery Au Gratin
Turkish Zucchini
Deviled Shrimp
I also love to invent recipes and have combined breakfast and lunch to
make a sweet-hot curried chicken salad for Sunday brunch: (leftover
chicken, chopped peach, apple or other fruit from breakfast, lettuce,
celery and carrots. For dressing I make the Mustard Sauce Henri from
the book, but add curry powder and 1/2 packet Splenda)
I also make deviled eggs on Thursday by scooping out the yolks from 2
hard-boiled eggs, add dijon mustard, salt, black pepper, cayenne and
lemon juice. Stuff the eggs with this mixture and sprinkle with finely
chopped cilantro.
Please post any recipes you come up with, too."-Simone
Some ideas for salads:
Toasted bread as croutons (toast, spritz lightly with garlic cooking spray and pop in the toaster oven to crisp up);...
Dice up tomato, cucumber and add dash of salt, pepper and vinegar. Let sit at room temp for 5 minutes to release juices, creating a flavorful dressing.
SPINACH DAY SURPRISES!
Spinach Fritatta (Keep Trim)
1 egg and 3 whites (3 whites still has less fat and cals than one egg), blended that with 1/4 cup of cottage cheese. I sauteed tomatoes, zuccini and a few mushrooms with garlic, then added the egg mixture and made a fritatta. HUGE and filling!!
Spinach Dip
I sauteed garlic and about 1 1/2 cups spinach. I added cinnamon, salt and peper to that. Then in a blender mixed 1/2 cup low fat cottage cheese and about 3 Tbl water. Then added the cottage cheese and about 3-4 Tbl of low cal parmesan cheese to the spinach. So basically a hot spinach dip.
SPINACH PIZZA
just Toast up some protein bread (I use 2 slices)
spread on a little tomato puree (OPTIONAL)
top with lots of cooked spinach (seasoned with garlic & squeezed dry)
then top with cheese (I usually buy Polly-O Shredded Fat Free Mozarella, SWISS is also really tasty) Then I pop it in the toaster oven on some foil for about 5 minutes or so on 350...
you have to watch it so it wont burn. When it comes out of the oven you can add some oregano, crushed red pepper, and parmasean cheese
"I just bought a Foreman grill because others in this group raved about it, and I love it! I grill chicken or fish without sauces, but then top it with a fat-free cilantro pesto that I make in the blender, or if fruit is allowed that meal, I use some to make a mango, pineapple or papaya salsa."--Simone
"Hamburger, Chopped Tomato's and Cabbage
2lb hamburger
1 onion
1 small head cabbage
16 oz can chopped tomato's (check label to be sure no starch or sugar
is added)
salt
pepper
Brown hamburger in a large pot. Drain
Add one finely diced onion and cook until tender.
Add tomato's including juice
Add 1/2 cup of water
Chop cabbage into thin or thick strips, scatter over the hamburger,
tomatos and onion.
Season with salt and pepper. Cover with lid and cook until cabbage
is tender.
Serves 4-5 people
I found this recipe on the internet a long time ago, my family likes
it. Let me know if you like it. Please share recipes you have. Thanks"
Shirley
"I tried the recipe Shirley posted while I was on Keep Trim, and it's
delicious - sort of like stuffed cabbage. I tried something else this week that I really enjoyed. It was on the day you can have eggs and zucchini for lunch. First I steamed the zucchini and then sauteed them in a non-stick pan (I did use cooking spray) with garlic powder and pepper. Then I mixed the eggs with a little water, and poured them over the zucchini, and cooked until the eggs were done. Voila - zucchini frittata!" -Stephanie
lorelaim spune:
Ketosis
THE MYSTERY OF DIET CHEMISTRY
Metabolism and Ketones Play a Major Role
"A carefully designed combination of foods can increase the fat-burning process in the human system, and this means weight loss. The SMD provides such a combination of foods and, with the increased metabolism of fats, makes it possible to lose an average of a pound or more each day.
Two words, metabolism and ketones are central to weight loss in a good diet.
Sometimes, especially under proper dieting conditions, the body gets ahead of itself by burning up more fat than it does ordinarily. When this happens, your body produces an excess of ketones.
Ketones are sometimes referred to as the products of partially burned (or metabolized) fat. If you are not taking in enough carbohydrates or fats to supply your caloric needs, your system first draws upon your stored body fat to supply your energy needs.
But your body does not succeed in completely consuming all the fat it attempts to metabolize in your cells. The waste products of this process - the partially burned fat, or "ashes"- are called ketones. If you are producing them, it is a sign that your body is burning off fat at an accelerated rate; you are enjoying Fast Fat Metabolism.
And that is what we want- the utilization of fat stores for calories and energy. Pulling excess fat out of the fat storage areas is an integral part of an effective reducing process; your body becomes a fat-burning machine.
One of the best things about ketones for the would-be weight loser is that they act to curb the appetite, thus making the whole dieting process less burdensome and cutting down any need you might feel for appetite- depressing drugs.
Ketones are washed out of the system through the urine. This diuretic effect is a helpful, cleansing part of the increased fat-burning process.
The foods allowed on the SMD provide what has proved to be an effective combination of proteins, fats and carbohydrates. The combination of foods you eat daily on the Diet causes increased body fat metabolism and the production of ketones, but not at more thatn a desireable level for the average adult in normal health.
The reducing diet causing ketosis never rises to levels that might be dangerous except in the following conditions: severe, uncontrolled diabetes; third trimester pregnancy, alcholism (the problem in the alcoholic is complicated and not fully understood).
In alcoholism, ketosis is readily reversed with glucose or insulin. In any case, as I caution repeatedly, those who have serious medical disorders, particularly alcoholism and diabetes, should diet only under a personal physician's supervision."
Herman Tarnower, M.D. & Samm Sinclair Baker
Chapter 3, The Complete Scarsdale Medical Diet
Members Suggest:
"...you all may be interested to read this link:
http://www.ketosis-ketoacidosis-difference.com/
I did a search on ketosis and found this web site among many others. This one seems to have the best description besides what the scarsdale book offers" - Debbie
"A friend of mine told me about some test strips you can buy at a drugstore over the counter that test to see whether you are in a state of ketosis or not. They are sold in the diabetic section of the drugstore and go by various brand names, Ketostix is one. They are test strips and much like checking the ph in a pool or hot tub you can test yourself and see if you're in ketosis. They cost about $15 for 50 strips. This helps me stay motivated sometimes when I really want to cheat - I can verify the diet is working even if I am not seeing immediate results, and therefore survive temptations, so I thought I'd pass along the tip. If you try them, beware that you should NOT expect to see high levels of ketones - that can be dangerous and the average person will not get to that state. You should see slight results, as opposed to negative results, if your body is in ketosis." -HeatherC
lorelaim spune:
The Good Carbs
Don't make "Carbs" a four letter word!
Test your Carb Know-How with this quiz:
http://www.readersdigest.ca/mag/2004/06/carb_quiz.php
"Consider eating *controlled* amounts of low-glycemic carbs
such as brown rice, barley, cous cous, etc. For a list of high versus low glycemic foods, you can check out sidebar to the Harvard article I've posted several times. I'm sure others have better links to low-glycemic foods as well".-kg
The article:
http://www.hsph.harvard.edu/nutritionsource/carbohydrates.html
Members Suggest:
"I read part of the Shape Up America website today (which has some really great tools on it, like a calculator to estimate the approximate baseline calories a person burns), and it suggests six one-ounce servings of grains per day (plus nine servings of fruit and vegetables, etc), which seems like a good target amount to me". ;) -kg
"I do agree that to completely balance this diet whole grain products would need to be added back in yet would slow down the weight loss. So whoever it was that posted they were close to their goal weight and now considering adding whole grains and rice back in, in moderation, is right on target. This should be the end goal for all of us". -Jill
"kg -I agree about the whole grains and brown rice. However I did not feel that way unil I lost over 50 pounds. Now that I am close to my goal I have added brown rice and whole grain/high protein cereal. I never eat more than one serving per day. I do believe that going without it to begin with allowed me to lost quicker. But now that I'm almost to my goal and I am able to excerise so much I feel I need the extra calories and the fiber helps my bowels too. All in moderation I guess". - Debbie
"Strictly speaking, quinoa wouldn't be allowed in the SMD section (although you might be able to substitute it for the bread in the morning if you decided that would be a good decision for you). But since its a whole grain and has lots of good qualities, its good for KT, or good 'ole everyday eating. You can use it like brown rice. I
supplement my daily good intake with a good amount of whole grains, like quinoa or rice with dinner. Remember: its all about portion size. Btw, Debbie, I'm sort of eating Goosefoot, as its is the name of the plant that Quinoa comes from. Its been a staple of South American native cooking (re: Incas?) for centuries. For a grain, its very
high in protein". -kg
"from dictionary.com -
quinoa:
1)A goosefoot (Chenopodium quinoa) native to the Andes and cultivated
for its edible seeds.
2)The high-protein dried fruits and seeds of this plant, used as a
food staple and ground into flour
LOL I had to look this up! I thought you were talking about a person! So the first word I see is GOOSEFOOT! KG is eating GOOSEFOOT!!! OK OK it must be definition #2 LOL" - Debbie
miria_cristina spune:
Mamitzica mea!
Si trebuie sa citesc tot?
Cristina si D
amiana (5 nov 2004) http://photos.yahoo.com/miria_cristina
"Treci din lumina in umbra pentru a face loc altora."
Siminaf spune:
Am scapat citeva pagini de citit, dar recuperez eu...
Fetelor dragelor, am aruncat un oki pe la daneza si am ramas paf! Pai nu-i de mirare ca spuneati de lesin de foame... Dar cafea pe stomacul gol, ca unic mic dejun?!? Lasa ca nu tine deloc, dar DELOC de nimic, nici de foame nici de sete, dar fara gluma acum, se poate face ulcer atit de usor cu asa un regim! Si dintr-una dai intr-alta. Plus ca nu toata lumea poate bea cafea. Cica nu se poate inlocui cafeaua cu ceaiul sau invers. Pai ce fac, ma apuc acum de cafea, cind mie-mi face f.f. rau? Si dau coltzul rapid? Ofofof.
Mai citesc si ma apuc si eu de Scarsdale dupa analize si eventual o echo pt. ficatel.
Mult succes curajoaselor si multumiri Brianei si celorlalte initiatoare ale subiectului pe forum! Scuze ca nu stiu exact care sint, de asta nici nu am scris nume...
Simina & Andrei (Deiutzu) & Raluca
Virsta Deiu
Virsta Ralu
Home, wherever you are...
Santa Monica, Ontario Mills, Huntington Beach
Poze noi - Martie 2006
Excursie la Temecula
Downtown LA & Hollywood
Georgia2 spune:
Multumim mult Lorelai.Retetele sunt foarte interesante si mai ales folositoare pentru partea de mentinere a dietei (spun asta pentru ca am vazut ca foloseste brinza in cele mai multe).
Eu sunt in prima zi, tocmai ce iau prinzul (brinza Mascarpone light cu mango). Nu e rau de loc.
lorelaim spune:
Cu multa placere Georgia! Pofta buna si mult succes la slabit!
Pe parcurs am sa mai revin cu cāteva retete simple proprii pe care le-am experimentat si merg.
Numai bine va doresc!
brianamica spune:
Lorelai, UAAAUUUU !!!!!!!
Mai , dar ai scris nu gluma ! Acu' trebuie sa avem noi rabdare sa citim !
EU astazi am sarit peste cina ! Brusc pentru ca am mancat vreo 5 biscuiti fara zahar (din aceea dieta..), asa ca acuma foamea ! Imi era foame rau la birou si cum am plecat lpe la 20.30, crapam de foame.
Dar mai e si maine o zi.....!
Spor tuturor !
Brianamica mamica de 2 fete cucuiete
http://pg.photos.yahoo.com/ph/brichisasociatii/my_photos
miria_cristina spune:
Care-s biscuitii aia fara zahar?
Cristina si Damiana (5 nov 2004) http://photos.yahoo.com/miria_cristina
"Treci din lumina in umbra pentru a face loc altora."