Fiber

manda1028

how are you guys getting all your fiber in?

dis5150

I eat a MIM practically every day, plus I love to snack on almonds.

krisrpaz

Lots of salad, veggies, and I make desserts with coconut and/or almond "flour" and they move things right on along. If you would like some recipes I could post my favorites for you )

ZipperJJ

Salad, berries and I put flax meal in my yogurt.

manda1028

thank u. yeah i am going to have to try the MIM i was looking at that for a fiber boost ....... and of course, any recipes woul be fun to try/look at ...........what kind of yogurt are you eating?

krisrpaz

These are my favorites right now. I make my own almond "flour" by grinding slices almonds in a processor. I go ahead and throw in my other dry ingredients like baking powder and spices while I grind it too.

Chocolate Coconut Macadamia Nut Cookies

• 5 Tablespoons coconut oil or butter
• ½ cup unsweetened cocoa powder
• ¼ cup cream
• 1 ½ teaspoon vanilla
• 1 cup sugar equivalent in sugar substitute (Splenda or Erythritol)
• 4 eggs
• ½ cup coconut flour
• ½ cup unsweetened coconut
• 36 almond or macadamia nut halves

1. Preheat oven to 350 F
2. Melt butter in bowl or 1 quart measuring cup -- you can make the whole recipe in the same container that way.
3. Whisk in cocoa powder until blended. Whisk in cream, salt, vanilla, and low carb sweetener.
4. Taste. This is the point where you want to get the right amount of sweetener for your taste.
5. Whisk the eggs in and beat until they are well-blended. Add coconut flour and blend well, and finish with the dried coconut. Combine well and let sit for 5 minutes. The coconut will absorb most of the liquid.
6. Prepare cookie sheets, either by greasing well, covering with parchment paper, or a silicone baking mat.
7. Drop batter by rounded teaspoons (batter will be about 1½ inches across). Put half an almond or macadamia nut on the top of each, and push slightly to "anchor."
8. Bake for about 12 minutes, until cookies are set and just beginning to brown on bottom.
9. Let cool on pan for about 10 minutes. Remove. When fully cool, store in airtight container.

Apple Cake

• 2 Granny Smith Apples
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 1 cup granular Splenda
• 5 eggs, room temperature
• 1 teaspoon vanilla
• 6 1/2 ounces almond flour, 1 1/2 cups plus 2 tablespoons
• 1 teaspoon baking powder
• 1 tablespoon cinnamon

1. Preheat oven to 350 F
2. Peel and core the apple then chop finely.
3. In a medium bowl, cream the butter, cream cheese and Splenda.
4. Add the eggs, one at a time; blend in the extract.
5. Mix the almond flour, baking powder, cinnamon and salt; add to the egg mixture a little at a time.
6. Gently fold in the apples.
7. Pour into a greased 8x8-inch cake pan.
8. Bake for 35-40 minutes.
9. Refrigerate overnight before serving.

krisrpaz

By the way, granulated Splenda has carbs. Quite a few. If you want to keep it truly low-carb (and avoid that funky chemical aftertaste) I recommend purchasing erythritol online. I get it on Amazon. You can use xylitol but it gives me super bad stomach cramps and is poisonous to dogs so I don't dare buy it.

krisrpaz

One more thing. Last thing, promise. On the Apple Cake - you can cut the cream cheese in half and it is still delicious just use maybe 1 1/2 apples instead. I am a cream cheese *kitten* so I love a lot in mine. Make sure you refrigerate this overnight. No tasting. It is 100% better in the morning because it will be slightly jiggy in the center when you take it out the oven and then it stiffens up overnight.

manda1028

WOW! sounds so good! awesome creations. i will have to try! i went and bought some flax today going to bake cookies for the family tonight and have my very first MIM