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Back in your pond...
Deena_Bean
Posts: 906 Member
I took a break from LCHF. It wasn't a planned break. I decided I was going to give 'no logging' a go and see how that worked. It didn't really, but I think more of it was due to the timing of my experiment. I have been sort of in a funk, at a loss and trying to find a good way to make my life balance work for me. I've been struggling with this some, and I'm still not sure I've sorted out the right answer. One thing I do know for sure is that overall I feel better when I stick to this WOE. I wrote a blog about my 900 days of logging that explains my dilemma a little better (if you're interested). I am going to do this LCHF thing, though, with each day this week that has passed, and I've met my goals, I feel better. I'm a little more confident in it. While I wasn't the poster child for LCHF in the last month, I didn't totally stray - just more than I should've. Cheers & thanks as always for your continued support and understanding 
Here's the blog about my stuffs: http://www.myfitnesspal.com/blog/Deena_Bean/view/after-900-days-and-this-886975
Here's the blog about my stuffs: http://www.myfitnesspal.com/blog/Deena_Bean/view/after-900-days-and-this-886975
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Welcome back
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Welcome back!0
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Thumbs Up to 900!!! you can
do this..............am sure seeing seeing your scale above 175 will give you strength & motivation. 1 -
Welcome back0
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Hey there! Pleased to meet you!0
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Thanks, everyone, for the welcomes - there are some new faces around here
@LINIA - thanks for the 900 thumbs up lol. This morning I weighed in at 174.6, so the first 3 days back to low carb and I've almost lost the 2 pounds I gained over the last 3 weeks. I'll take it. I'm just going to roll with it and try to be 'chill' about things. The more I ponder not eating cheetos the harder it is. Last night, for the first time, I made mashed potatoes for the family and cauli-tatoes for myself and it didn't bother me at all. I can't stress how big that is because I am a total potato junky. All kinds, prepared all ways til Sunday. So I was really proud of that.
@SuperCarLori - Pleased to meet you as well 5 -
@Deena_Bean - my anti-doritos secret weapon (that's not really a secret at all) would probably work for cheetos, too. Dunno about the jalapeno type... Cabot's extra sharp white cheddar cheese. Shredded or sliced. Microwaved to crispy. Topped with "popcorn seasoning salt" of choice. I tend to go for ranch - cool ranch doritos swap...but nacho cheese or something would work, too!! I swear, it's awesome!!!1
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KnitOrMiss wrote: »@Deena_Bean - my anti-doritos secret weapon (that's not really a secret at all) would probably work for cheetos, too. Dunno about the jalapeno type... Cabot's extra sharp white cheddar cheese. Shredded or sliced. Microwaved to crispy. Topped with "popcorn seasoning salt" of choice. I tend to go for ranch - cool ranch doritos swap...but nacho cheese or something would work, too!! I swear, it's awesome!!!
How many crisps do you have? Do they hold up or become weirdly soggy if you were to wrap them to bring to work? Just curious. I could do with some ranch an sharp cheddar - LOVE both - and Dorito's are neck and neck with Cheeto's so this will be working for both cravings LOL.1 -
As long as you don't refrigerate them when still warm, they should still be crispy. But you have to microwave them until fully crispy - not rubbery at all. When using the "white" cheese, they all turn a bit golden brown color. Putting the "dusting" on as soon as you cook them, while they are still a bit "sticky" from the liquid cooking out allows it to stick. I generally do about 2 oz worth, shredded, and I microwave it on a dixie coated plate (doesn't stick, and thin so cooks evenly), then let it sit to firm up, then bend the plate away from the edges, the a whole plate size crisp, broken into pieces, etc. I can't give exact macros, as I don't know how much fat truly "cooks out," as there is a light "coating" like you would use in a baking pan left on the plate. I prefer the micro because they get fluffier and crunchier than the oven. I've made some and had them in the fridge for nigh on a week and they were fine - maybe needing 15 seconds to recrisp in the micro without melting anything (and do not make the mistake of flavoring them FIRST as the seasoning will burn)... Now just regular seasoned salt or something, that would be fine. And they are good on their own, without the flavor dusting - more like cheese its maybe??3
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I tend to put my seasoning or salt on before I melt the cheese so it melts in.1
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@RowdysLady - Salt, yes. Some seasonings, yes. But most of the popcorn seasonings have milk solids, which will burn and scorch and taste terrible! So nope, on those, definitely not. Ask me how I know!?!?!? LOL0
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Glad you're still here @deena_bean. Means you haven't given up!!2
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KnitOrMiss wrote: »@RowdysLady - Salt, yes. Some seasonings, yes. But most of the popcorn seasonings have milk solids, which will burn and scorch and taste terrible! So nope, on those, definitely not. Ask me how I know!?!?!? LOL
Lol thanks for being our guinea pig.....I've only used salt, garlic, Tonys and pepper2 -
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Thanks everyone0
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@Deena_Bean You're funny and i quote """All kinds, prepared all ways til Sunday"""" 0
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This discussion has been closed.