WOE Hacks
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Bump. Loving the ideas!
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bump...MOAR1
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My husband was moaning about having no dessert in the house a few nights ago, and I made him a pudding that was so awesome I'm going to try it with stevia for myself:
1/2 cup coconut milk (with the cream mixed into the watery part)
1/2 cup whipping cream
2 Tbs unsweetened cocoa powder
1/2 tsp vanilla
1 Tbs sugar for non-low carbers, or stevia to taste.
Place all in bowl. Whip with egg beater. Eat. The whole thing took a minute.
This would serve 2 normal people or one very skinny husband with a sweet tooth.
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I love the idea about the coconut oil and butter. I have very little time to get ready in the morning. This would be perfect!0
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I've done this essentially with just HWC, no canned coconut milk - and call it poor man's chocolate mousse.
Don't know exact quantities, as I do to taste each time. 4 -
KnitOrMiss wrote: »I've done this essentially with just HWC, no canned coconut milk - and call it poor man's chocolate mousse. Don't know exact quantities, as I do to taste each time.
I haven't looked at the numbers for this because I made it for Mr. Skinny. Still, even if it is a little bit carby, there is the odd occasion where I'd really like a dessert and this would definitely fit the bill - it hits all the notes; fat, coconut and chocolate flavours, plus it's super-creamy.
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I think the pork rind nacho idea is a great hack shared here on another thread! Pork rinds provide a vessel for all sorts of yummy foods instead of chips or tortillas. Salsa, guac, dips, cream cheese....and once the savory flavor is baked off, for sweets treats that are dipable too.
I found I like baking chocolate squares better than cocoa powder in things like my BPC because it blends in better with no gritty taste. It can be melted quickly in the microwave to add in.1 -
@RowdysLady - I find that I like microwaved cheese crisps or pepperoni/salami chips more than pork rinds sometimes - for some dips, too.3
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KnitOrMiss wrote: »@RowdysLady - I find that I like microwaved cheese crisps or pepperoni/salami chips more than pork rinds sometimes - for some dips, too.
That's a good idea. Sometimes I eat things like buffalo chicken dip with a fork.
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You can make greek yogurt from regular plain yogurt...just strain out the excess whey...I use a paper towel in a colander with the yogurt inside and put it in a bowl in the fridge overnight...add nuts and a sweetner of choice, yum...6
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Has someone said save the bacon grease for later cooking yet?
You get a flavourful way to cook your veggies and eggs...you get to eat the bacon...and no waste!
Did I mention YOU GET TO EAT BACON yet? hehehe12 -
KnitOrMiss wrote: »@RowdysLady - I find that I like microwaved cheese crisps or pepperoni/salami chips more than pork rinds sometimes - for some dips, too.
YUM!
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I've tried the pork rinds as nachos thing but I feel like the pork rinds start to change texture while melting the cheese onto them.
Also sadly I can't make pepperoni crisps because every time I do my smoke alarm goes off!!!2 -
I save the fat from my chicken skins, I slow fry chicken skin chopped in small pieces till really nice and crisp, sieve the oil/fat through muslin, and save in a jar, the crispy chicken skin tastes fantastic in salads, drizzled over dishes, to top taco's etc also makes a great extra in home made liver pate.6
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@GlitterRayne - Microwave, paper towel under, paper towel over. Nuke 30 seconds at a time moving and flipping periodically until crispy. I've never made pepperoni ones in the oven. Considering how easily my smoke detector goes off, I'd be in serious trouble!4
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Stir together Greek yogurt, about 1/4 cup of soy nuts, and a squirt of your favorite flavor enhancer! Almost as good as nutty ice cream!2
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GlitterRayne wrote: »
Also sadly I can't make pepperoni crisps because every time I do my smoke alarm goes off!!!
Microwave to the rescue!1 -
I save the fat from my chicken skins, I slow fry chicken skin chopped in small pieces till really nice and crisp, sieve the oil/fat through muslin, and save in a jar, the crispy chicken skin tastes fantastic in salads, drizzled over dishes, to top taco's etc also makes a great extra in home made liver pate.
When I put thighs in the crock pot I take the skins off, put em on parchment on a baking sheet, sprinkle with salt and sometimes garlic or pepper and 400 degrees til crisp....YUM!11 -
Hard boiled eggs, in the fridge, ready to go.9
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Bump0
