|« Cholesterol a mystery without BTD||Patience with a virus »|
I haven't made Strawberry Bread since I started the BTD. It has been a family favorite, and I wasn't sure I could get away with changing it. I reduced the sugar, and exchanged wheat flour for a blend of 3 flours good for Type As. The biggest change was that I had always added 3-4 ounces of cream cheese to the batter. This time I used one cup of cubed tofu.
Everyone liked it. No one seemed to notice that the recipe was different. My husband finished off for dessert what was left from breakfast. I have posted the recipe on RECIbase as Suzanne's Strawberry Bread.
Before the BTD one of my favorite snacks was peanuts, raisins and carob chips. I started the BTD cold turkey, so the first week I switched to walnuts, raisins & carob chips. As I got more comfortable with the Type O food lists, and began to study the ingredients more carefully, I realized that there were a lot of avoids in carob chips. I grudgingly admitted that there were probably more avoids than there was beneficial carob. I gave up the carob chips.
I have some plain carob powder that I had bought to make carob brownies. I'm the one who can't eat chocolate, but I don't eat much grain. My husband and daughter would rather have chocolate. Therefore I haven't used the carob powder in ages.
I tried mixing two teaspoons of carob powder with a little olive oil. I stirred the carob sauce into a bowl of walnuts and raisins. I ate it with a spoon and it was delicious. Ok, I'll be honest, it wasn't quite as good as carob chips, but it was an ample substitute. A snack with 3 beneficials and 1 neutral that tastes like chocolate covered nuts will be often repeated!
No feedback yet
Comments are not allowed from anonymous visitors.