scottinpa

trail mix... but make your own... I buy cashews, pecans, almonds, dried crabberries, dried blueberries, dried cherries in bulk. then I take a hand full of each into a container to mix and then fill up a bunch of snack bags. I grab one on my way out the door whenever I am going to be out for a while or on my bike rides. (note: the dried fruits make up for the unsalted nuts) If I need to pack a lunch, I do the roll ups too... I roll ham cheese and mustart up inside a romain leaf... it is a great snack or meal depending on how many you take. I also found that I really like pork baby back ribs the next day cold.. they are a great thing to pack in a cooler and take on the go.... I cook them now just to put in the fridge for the next day when I am heading out to an all day auction but remember to have extra napkins.

@ Beth... how did those patties work out??? I am a fan of quinoa.. but to date really don't do a good job cooking it at home.. its on my list of things to work on. Over eating rice? If it is brown rice... it is not so bad..... As far as sauces with gluten in them, it is the flour they use for thickeners. There are lots of flours out there. If I am going to use flour to thicken or to make a rue, I usually use tapioca flour or millet flour, these two flours I also use when breading something or when making chicken fried steak. I use gluten free all purpose flour and brown rice flour (or a combination of) when baking pie crusts or crackers.. or making different casseroles that call for flour. I use potato starch instead of corn starch. And I also use guar gum to thicken that little extra, especially when I make mayo, at the end just a little of guar gum and the mayo is perfect texture. I should note that you only use very small amounts of guar gum... you can literally turn water into jelly with this stuff. there is not any gluten free bread that actually has a good texture. the best I have come up with are rolls that are made with cheddar cheese (or other cheese).. they are actually pretty good. NOTE: ( yes I actually make crackers... its the only way to get a decent cracker that I can eat..) There is so much to talk about on this subject... I could go on forever.... I dont wanna hijack your thread... lol

WOW!!! We really got you to post pics of this transformation... Holy Crap.. You look great!!! I am so proud of you!!! Christa must be over the moon! go go go!!

OK... I am out of the loop... dont remember you, but am really glad you are here with us now!!!! welcome, welcome , welcome!!!

Enjoy your day MQ!

Hmmm.... Well thanks to both Tracey and Leanna for thinking of me. Cheers!!! Yes I am gluten intolerant and that does mean no wheat. I dont know how wheat will affect depression etc.. but I can share some of what I have learned if it helps about how to cook without it. I think it would be better if you asked more specific questions about what you are trying to cook and we can start there.... For right now though... I really just wanted to say welcome to the QT Beth!!! You have come to a great place.. If I am calculating it correctly you are now about 5 months quit... so congratulations and we are all looking forward to getting to know you better!!!

Yep... I think we pretty much beat this one to its end!!! Back to the original topic..... Great Idea.... and I applaud the choice of G.L. !!!! No matter what you do (WE DO) there are going to be members that join and disappear rapidly. But if reaching out by a personalized email form the owner of this site gets even a small percentage of them to return and follow through with their quits... well It is perfect!!! Keep doing what you do here!!! and Thanks!!

I think this post needs to be brought up front again.... Isn't the NTAP shuffle contest a fall thing??? :)

Uhhhmmmm....... I think this is a good time for before and after pics don't you think?? :) CONGRATS!!!!

I have been making hummus.... Pesto hummus 5 onion hummus horseradish hummus spinach and artichoke hummus refried bean hummus ( I am not kidding, see note... ) tomato basil hummus My cousin is manager of a sprout farm, they harvest every week on Thursdays. I get fresh garbanzo beans from there every couple of weeks so my hummus is a little different than what you get in the store. And like everything that I make in the kitchen these days it has like 5 extra steps and takes twice as long. But the finished product is really good. Lots of protein in hummus and I use top shelf oils and make my own tahini (no big deal... my cat could make tahini, lol) NOTE: Yes Refried Bean Hummus is basically flavoring beans with beans.. lol... But I kind of did by chance a week or two ago, I did it in a small quantity and it was really good. Nothing store bought here, It takes me 8 to 10 hours to cook the baked beans. And then I have a whole other pocess to turn them into refried beans. I will have to adjust the hummus recipe the next time I make it though. I will farm it out for taste tests and let you know how it goes.

That's great Leanna!! The gym can be addicting, but it is a good addiction.. lol I never went to a gym before, but started 9 months ago and go 5 or 6 days every week now. I have never been this healthy!! As with any new routine,,, just remember to take small steps. Increase the weight and or the time of activity when you are ready and comfortable with it, it will all happen naturally and you will know when to step it up. And most of all, enjoy it because it is so good for you!!! Proud of you!!! Keep us posted!!!

Avocado Dip/Sauce with Basil 1 avocado 1/4 cup mayo 1/4 cup sour cream or greek yogurt 1 tbls pesto salt & pepper to taste In a mixing bowl add the meat of half of the avocado, mayo, sour cream & pesto. mix until creamy smooth. Cut up the second half of the avacado into small pcs and fold into the creamy mix. salt and pepper to taste. I like to have some chunks in my sauce,.. you can make it as chunky or as smooth as you prefer. As I type this I am eating this sauce/dip on cucumber slices for lunch.. The other week I had some chicken breast sauteed with mushrooms onions and sun dried tomatoes and spooned this over top of it. Cook off some shrimp and chill them, chop up into peices and add this sauce (onions optional) with a bit of lime to make a really good shrimp salad. Add a little oil and vinegar and mix up a good salad dressing. The possibilities are limitless.

Hey Holski!!! CONGRATULATIONS!!!!!! This is the biggest of the big 3's in my opinion... You so got this!!!

If using frozen fish, always thaw before cooking. All fish, fresh or salt water, and or any seafood needs little in the spice department. I try to keep it simple with choices like... butter, lemon, white wine, parsly paprika & salt and pepper to taste. I find it better to make sauces to put on top of the fish meals after cooking,,, this way you can still taste the fish. If using a filet of fish, try greasing a pan, lay one filet on bottom then layer with things you like, for examples... spinach, mushroom and cheese tomato slices, zucchini and roasted peppers sun dried tomatoes, and rice with artichokes. Broccoli and cheese of choice etc., any combo of two or three items put a little butter or lemon with some seasoning on the top most filler item, then top off with a second filet and season lightly on top again. cover with foil bake at 350 for 30 to 35 minutes (remove foil top after 20 minutes.) below is blurry picture of cod filets (single serving size, froze other half) they are stuffed with shrimp, tomato, spinach and mozzarella >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> The shrimp tower below I did a few months back, it was for about 20 people. Yesterday I did a similar one for a party I was going to with about 60 people, It had about 400 pcs of shrimp on it. took me a little over 4 hours to make including making the cocktail sauce from scratch. actually in the above pic, We also had other seafood too.... shrimp stuffed with crabmeat mushrooms stuffed with salmon stuffed clams,, or deviled clams (depending on where you are from ) there were about 15 different appetizers all gluten corn and soy free ( no one knew the difference ) NOTE: both Babs and I are close enough to the shore to find fresh fish with relative ease. I have never come home with clams that were not still in the water that morning and you can steam or roast them open and eat them,,, they dont need butter or any season at all.

CONGRATULATIONS HOLSKI!!!!

CONGRATULATIONS TIFFANY!!!!! :D

Congratulations!!! This is excellent!!!

Congratulations Susana!!!! I always knew you could do this! Keep on going one day at a time.... You are doing great!

REALLY GREAT BEACON... CONGRATS!!! :D

GREAT JOB DOREEN!!! CONGRATULATIONS!!!

EXCELLENT!!!

Only good things for the Bakons!

EXCELLENT!!!

CONGRATULATIONS PETRA!!! REALLY AWSOME JOB!!!

Good Job MQ!!