Tony Ferguson Weightloss Program / Tony Ferguson / Recipes

protein and exactly how much?

12ee — Thu, 20 Nov 2008 15:46:45 GMT

im a bit confused on exactly hot much protein females are allowed.

ive been reading many receipes and some say 120g and others say 220g or 2x 120g

if someone could clarify for me that would be great :)

cheers .x

oh and btw the receipes are brilliant cant wait to start :D

Shakes and Jelly Ideas

mallyflea — Sat, 06 Oct 2007 17:49:52 GMT

Hope you enjoy them, feel free to come up with new ideas:w00t:

ok for all those who can't open the file...just pm me and I'll give you my email and I'll send them too you....just let me know what you want...

Better still here it is....

JELLY - SHAKE IDEAS

Kinda like Custard- but made of TF shake

Nikki5790

ok so basically a few weeks ago my mum suggested that i turn my shakes into jelly.. i was like pfft not going to work.
anyway it works.. and tastes like custard.. it is soo damn good.. you know like the custard tart kind of good.. but without the pastry..

Gelatine, Boiling water and a TF shake.. is all you need

put 2 teaspoons of gelatine powder into a mixing bowl and add enough boiling water (120ml?) till the gelatine is completely dissolved.
Then add about 230ml boiling water
then add TF shake (strawberry or banana tastes prettty good) and stir till mixed in
leave out of fridge till cooler ( not steaming anymore)
then poor into a plastic container and put some gladwrap over the top for about 4 hours.. then eat it!
anyway i find this really great.. because i got to the point where i couldn't possibly stomach another shake without gagging lol and i can make up to shakes at night (different bowls not in the same one lol) and put them in the fridge

i eat one for breakfast.. and when i come home from school there is one in the fridge..
also good with carb smart

Jelly & "Custard" with frozen mixed berries

kim100

To be honest after reading the posts regarding the taste of the English toffee shake I wasn’t really looking forward to having but I thought I give a go any way I made this way and it tasted nice
I set some jelly in a nice glass (makes it look better)
I made my English toffee shake into custard by mixing with 125ml of iced water and let that set over night
Then when I was ready to eat it, I poured the custard in the glass onto of the set jelly and added my half serve of my fruit allowance (5 mixed frozen berries) on top looks great tasted yum too!

Makes the 2:00 shake somthing to look forwrd to!

Jelly Slice!

Huffy

Just thought I'd share my "invention" with you all. I love jelly slice but as it is a nono while on tf I thought I'd try my own recipe. It has worked out ok but I won't know the taste etc till the morning when I have jelly slice for breaky!!

So here is what I did:

Mixed 2 teaspoons simply fibre in a small bowl with a drop of vanilla (to flavour the horse food fibre !!!),an egg yoke and a little water. I then put this into a small oven proof bowl and baked it in the oven for about 10 mins at 180C to make a sort of biscuit base.
Next I got about 75ml of boiling water and dissolved 1/2 a sachet of gelatine in it. Next I added the liquid to a French vanilla shake and beat it together with a fork. Pour the vanilla mix over the simply fibre (horse mix) and place in the fridge for about 10 mins.
Mix 1 pkt jelly crystals and a little of the left over gelatine into about 50ml of boiling water. Mix until dissolved. Pour slowly over the vanilla shake mix and allow to set.
I have no idea what it is going to taste like but I am possibly going to leave the horse food base and just eat the rest!!! The finished thing looks like jelly slice !
Will let you know in the morning how it goes. I'm just a little unsure how the base is going to work. It may have needed a bit longer in the oven. Time will tell!!

New idea for Jelly!
MissL
Necessity must be the mother of invention!

Using a hand blender, whiz together
1 Packet of silken tofu (the very soft kind)
1 sachet of diet jelly, dissolved in 1/4 cup water
Let it set in the fridge and it's just like a fruit mousse. I'm no fan of tofu and it was pretty good. Use more water if you want it less set.

It's a FANTASTIC way for us vego's to get in protein without it being fake meat stuff. You could even blend in fresh fruit if you wanted. Strawberries with strawberry jelly would be lovely. I used the only flavour of jelly I had. (port wine)

Let me know if anyone tries it or experiments with other options.

Fun things with jelly and philly

Ms Demeanor

The other night I made some fun food
Special Destructions

1 packet of diet jelly
2 Serves of Philly light spreadable (room temp)
Enough hot water to melt jelly crystals
more cold water
Melt jelly crystals with hot water. top up with cold water enough to make 450 mls jelly. Chill to nearing set. Add philly and blend blend blend. Pour into bowls if desired. Chill again until set.

This is enough for 2 serves of extras given the amount of philly.
You could halve this recipe for a single serve or pour it over other jelly as a layered dessert. Use you imagination

Jelly made from diet cordial

Spongebob

Just wanted to let you know that I've been making jelly with diet cordial. 2 1/2 tablespoons of gelatine sets 1 litre of jelly. About 1 cup cordial and 3 cups water. Sets much thicker than the commerical diet jellies and much cheaper. The wards brand gelatine is heaps cheaper if you can find it in stores, it's hard to find sometimes.

I've been using the diet fruitcup cordial, but my friend who I told about this is using both raspberry and lime diet cordials to make jelly and likes them both. I'd love to hear what other flavours people try and what they like.

I noticed this morning that cadbury highlights is only about 3 grams of carbs per 100grams if you have it with water (these are cheap at crazy clarks at the moment, the choc malt highlights is real nice), so I was going to try to make that into jelly too LOL!!

Sparkling Raspberry Jelly

Gaye

I read some of the posts where some people used diet lemonade or diet caffeine free coke with their jelly sachets so I took the idea and today made up aeroplane diet raspberry jelly and used Diet Rose with a little hot water first and it's really yummy and sparkly!

Yummiest jelly ever!!!

gigi_a_go_go

Okay, not the biggest fan of the diet jellies, but i swear i could eat this all day...
1 pkt weight watchers Cherry Jelly, disolve in a little hot water.
300mls Caffiene Free Diet coke, stir in once disolved and fridge till set!

Omg CHERRYY COLA SPARKLING JELLY!!!
It is really flavourful and the sparkles really cut through the jelly texture.

Jellymallows

Abi's mum

Just thought id put this up for people to read. I just made some jellymallows, wasn't that keen on them on their own, but added one to my hot chocolate shake and talk about yummmmm . Makes me feel like a non dieting person for a change

"Jellymellows" Recipe…

Krisso

I made what i call Jellymellows i fond the recepie on here so credit to invented them but i found the cheats way of cooling them down.

The recipe is : 1 sachet of diet jelly, 2 Tablespoons of gelatine and 3/4 of a cup of boiling water.

the trick is you whip the air into it and as it cools, it becomes fluffy but it takes about 20 mins for it to cool. so what i did was put some cold water in a saucepan and sat the container/bowl in it so it would cool quicker. Then you whip it every couple of mins with a stick blender or similar untill it starts to hold soft peakes then simply place dollops on to a tray and pop into fridge they are ready to eat in 5 mins!! Just like marshmellows. congrats to whoever thought of it. kids love them too!!

Turkish Delightish
fruitsalad
I was buying some gelatine at woolworths the other day when i thought I'd have a look at the flavourings as well. I bought some rose water essence for 95c and started working on this recipe, let me know if you like it!

1 pkt strawberry or raspberry diet jelly ( I like the raspberry)
1 tbs Gelatine
1 cup boiling water
1 cup cold water
1 1/2 tsp rosewater.

Mix gelatine and jelly together, add boiling water and stir until disolved.
Add cold water (so you dont evaporate your essence) and rosewater.
Pour into a square container and set in fridge.
Cut into cubes and serve.

This was particularly good with my carb light icecream, mmm!

Jelly Shake
pisces75
I only had the vanilla shakes left and I wasn't too keen on that this morning. As I was making a jelly up at the same time, I added a little sprinkle of the crystals into the shake. YUMMY!!!!!

Jelly Custard/Mousse
Mallyflea

Make up 1 packet of jelly crystals any flavour ( I used WW pineapple) as per the packet instructions
Make up your choice of shake (I used French Vanilla and I blend mine in a rocketblender with icy cold water until real frothy)
Add to liquid jelly and stir to combine
Allow to cool and refrigerate overnight.
Hey Presto a HUGE breakfast or lunch that will certainly fill you up :O)

cherry berry d'lite
lil'miss piggy
1 sachet of cherry flavoured jelly
1 sachet TF wildberry shake

make up the jelly as per directions on the pack. use your shaker. set aside to cool.
once cool (but not set) add your TF shake and shake until the mixture is smooth and consistent.
the more you shake the smoother the jelly will be.
pour into a bowl and chill for a couple of hours to set.

Coffee jelly & Jasmine Tea Jelly
Mystic
Coffee Jelly

Makes 4 servings

2 Tbsp water

2 1/2 tsp gelatine

1 1/2 cups water

1 1/2 tsp liquid sweetener

1 Tbsp Splenda

1/2 cup strong decaf coffee (brewed/made up)

Place the 2 Tbsp water in a small bowl and sprinkle the gelatine over the surface. Let stand until the gelatine softens.

Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it boil. Add the gelatine and stir until it dissolves. Add the sweetener, Splenda, remaining water and decaf coffee. Stir well. Measure out 3/4 cup of the coffee mixture into a small bowl. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours & then serve.

Suggestion: Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes.

Jasmine Tea Jelly

Makes 6 Servings

It looks very good served in a small teacups.

1 Tbsp gelatine

2 Tbsp water

3 cups brewed Jasmine tea, still hot

1/2 tsp liquid sweetener

1 Tbsp Splenda

4 tsp lemon juice

In a small bowl, sprinkle the gelatine over the 2 Tbsp water. Let stand until softened. Microwave the gelatine in 30-second increments until liquid. Stir into the tea along with the sweetener, Splenda and lemon juice. Pour into 6 small dessert dishes or teacups and let set in the fridge for at least 4 hours.

Jasmine Green tea could be used as a substitute.

Jelly Snakes
The original Recipe
1/2 cup hot water
1 packet diet jelly crystals
1 individual sachet of gelatine or 3 extra teaspoons plain gelatine powder
(1 sachet = 3 teaspoons)

Make jelly and then add gelatine, pour onto a dinner plate. Allow to set and then cut into thin strips like snakes.

An alternative is to pour it into a square container, allow to set and cut into cubes
or….use those new floppy ice cube trays plain or with the pretty patterns :O)

Eat as many as you like as no carbs

Shanx_83

I mix my shakes up by blending a fruit serve into it or by adding essences. My new fav is Chocolate shake with coconut essence... it tastes like a chocolate bounty... sooo yummy.

Here are a few of my other favs

Chocolate Shake + Coconut Essence = Bounty
Chocolate Shake + Orange Essence = Jaffa
Vanilla Shake + Vanilla Essence = Vanilla Bean
Vanilla Shake + Mixed Berries (fruit serve) = Berry Smoothie
Vanilla Shake + Banana (fruit serve) = Banana Smoothie

I like my Mocha plain... and I hated the soups and sold them to a friend

mintie
You have to try this at least once I used a Weight Watchers Pineapple jelly made up with 1 cup of boiling water and 1 cup of chilled Zero Lemonade and left to completely cool down. I left mine for 3 hours! Then I got 200mls chilled water and one TF Strawberries and cream shake and made that up. Pour it into the jelly mix and mix in really well, then chill for the following day
It separated into 3 layers with a mousse type layer at the bottom, then a jelly layer and a further mousse layer on top, looked just like one of those Creme Caramel desserts and tasted sensational.
You could serve that as a dessert to dinner guests
Hope you try it and enjoy it as much as we did.

lil'miss piggy
for a slight twist...i'm going to try out vanilla shakes mixed with chilled herbal teas.

there are so many flavours of herbal teas right now and i think the subtle change in flavour when drinking the vanilla shakes (whether soy or regular) will be delish! it's that time of the year when i'll be drinking buckets of chilled herbal tea anyways so i might experiment a little and see if i can recommend a few concoctions for you guys to try.

i prefer drinking the vanilla or coffee flavoured shakes over the chocolate or fruit ones. i don't like the strong artificial taste of most of the other flavours when drinking it as a shake but i like to experiment with the jellies and mousses.

Angelina
Mine set like a a jelly-moose (sp?) I used the Aeroplane Jelly (made up using the instructions - 1 cup boiling water, then stir until combined) and put about 300mls water in with the shake. Mixed them together and let it set in the fridge for a few hours, it was so yummy!

So far I've tried Raspberry-Choc, Raspberry-Vanilla and I have a Lime-Vanilla sitting in the fridge for later tonight (I'm hoping its a little bit like lime cheesecake!). I'm wondering if you add that gelatine stuff to a plain choc shake and let it set, it would be like choc-moose ??

I'll try it tomorrow and let you know!

mallyflea
Mine set like jelly???
I used 1 packet WW jelly made it up with 2 cups boiling water and stir until dissolved
mixed shake with 200ml icy cold water in rocketblender
poured it into jelly and stir together
allowed it to cool
and refrigerated overnight

Noels
Hi, i just had the lime jelly with french vanilla shake. It's yummyyyyyy

mintie
Pineapple Jelly with Strawberries and Cream shake nice tropical flavour
mintie

mintie
Just tried Lime jelly and Banana shake yummo!

****and for those after the banana pancakes ideas****

Banana Pancake

sunshine_n_stars

Shake 1 banana shake,
Add two teaspoons of simply fibre
and let sit until it gets thick!

When thick enough, pour into saucepan and make a yummy banana pancake! I'm just about to try this for the first time!

Good Luck everyone. xoxo

Divata

I tried this, and it was pretty good!

I mixed a banana shake with my 2 tsp fibre and about 50ml of water to make a batter, then cooked 2 pancakes and topped it with a mashed banana and a sachet of splenda.

I think i have found my new weekend breakfast

Up for the fight

For a special sunday morning pancake breakie try

Choc shake
2 spoons fiber
50 mils water
cook as above

now the best bit top with 5 strawberries (1/2 portion fruit)
and a drizzle of melted allowed choc
who says this is a diet LOL

BonaDea

I've tweaked the pudding recipe...1 teaspoon of gelatine dissovled in hot/boiling water and then topped up with cold water to 200-250ml and the shake of your choice and mix then leave in fridge to set. The vanilla pudding I made first time round was nice, but a bit too firm.

Cafe latte doesn't taste so good as a pudding, but chocolate, mango and the berry shakes are all good. I'll be trying strawberry cream next week when I pick up some more sachets. For me these are great to take to work cause I can have them in the morning for brekkie and feel like im having a meal and im sure the gelatine will be doing my nails and hair some good to.

PrincessWarrior

I like to blend my morning shake with a fruit serve so it's like a nice thick smoothie. One of my faves is a pina colada shake with lots of ice & 1/2 banana plus 1/2 serve of strawberries. yummm or a vanilla shake with lots of ice & a banana plus some chocolate essence. then there is the raspberry ripe a vanilla shake with a serve of raspberries plus some chocolate essence & some coconut essence & of course lots of ice. One to heat up is with apple. First chop the apple & microwave it for a couple of minutes to soften it, then blend it with a vanilla shake & some cinnamon using cold water. then put it back in the microwave for another couple of minutes then sprinkle some more cinnamon on top. yummm. (yes I know bananas are limited to 3 per week)

Then there is the variation of jaffa. Using the choc shake with orange essence & a bit of brandy essence. or u can use the vanilla shake & add choc essence too (i call it jaffa with a twist).

AmY_JeJe (13/08/2007)

i added around 100ml of water to the french vanilla shake and set it in the fridge just for around 20 or 30 mins to make it look like custard - then i peeled an apple diced it and microwaved it for around 2mins -- when it was done i sprinkled cinnomen on top and took out my vanilla shake and poured it on top of the apple ---- it was yummy needed a pick me up and it worked without stepping outside of our guidelines

evil_daisys

i tryed out the truffles they worked pretty well.

truffles:
1 chocolate shake
simply fibre

then add a drizzle of water as you would with the cookies make into a really firm sort of dough roll into little balls and place in the fridge for a little while welll until firm then eat yummmm!

angel-inside

This arvo I mixed up the banana shake with some water until it was custard thickness and heated in the microwave for 40 seconds, then chopped up a banana (I'd had none all week) and mixed it through and it was just like banana custard and OMG DELISH!!!!

BonaDea

I've just had another attempt at altering the shakes and it turned out well. I added 2 teaspoons of gelatine to 100mls of hot water and mixed it until dissolved and added another 100mls and a shake (in this case french vanilla) and mixed it all up. It set perfectly!!! I going to get the mango shake next week cause I think it will be perfect this way.

AmY_JeJe

vercrimous

Guess What? I found out that you can turn the shakes into pudding and porridge..

PUDDING

1. Make the shake with half the water.
2.Shake and pour it in a seperate container.
3.Place it in the fridge and in a few hours you have pudding.

PORRIDGE

1. Mix up the shake with 2 teaspoons of fibre and 300ml of water.
2. Put in a microwave safe container and place it in the microwave for 1-2 min until your desired thickness.

I tried the porridge, i think the 300ml is a tad too much water. I used the french vanilla shake it smelt delicious going to try 200ml water and see how that goes.

I'm going to give them a go later on today, keep your fingers crossed.

TayHay

I've been making the cookies add enough water (just a drizzle) to make the choc shake powder into a thick dough like mixture. Put 6 small blobs onto oven tray and bake for 5-7 mins on 180 (watch them though). When they cool - you'll have crispy outside, softish inside.

Carb-o-holic told me to add a little philly into the mix too, and the biscuits turn out really crunchy - keep your eye out for her thread with proper instructions! YAY can't wait.

link to bebe's muffins etc.,

http://forum.tonyferguson.com/Topic243446-10-1.aspx

hope that has helped everyone:w00t:

Alternative Cannelloni

Roxyfoxy — Wed, 19 Nov 2008 12:15:01 GMT

Everybody loves a bit of Cannelloni as a dish now and again and unfortunately we can't have it. An alternative is, which I made only today is to stuff the spinach and low fat ricotta that you'd use in the pasta into hollowed out zucchinis and cook it as you would the pasta with all the other additions, except for the cheese. It's absolutely yummy, even added a bit of bacon pieces to it.
Off course you can always use a meat base for the alternative Cannelloni.
Just my two cents worth. =D

Cheers.

Sorry I don't have a picture to show, didn't have a camera on me.

Looking For Cauli Wrap Recipe

spike08 — Wed, 25 Jun 2008 11:47:28 GMT

Hey all,

I have been searching and searching for a Recipe that i saw on the forum last week.

It is for Cauliflour Wraps..like a bread type thing but using everything that we are allowed to..
Anyway if anyone knows the recipe it would be a great help if you could reply to the post.

Thanks and i hope that everyone is doing well.

MEAT FREE MEALS

slim sim — Sat, 06 Sep 2008 11:00:01 GMT

Hi all,

I thought it would be good to have a thread specifically for meat free meals. Both for vegetarians who are looking for more variety within the TF boundaries, and for non vego's who are looking to add a few more meat free meals to their weekly meals.

I am sure everyone has a classic meat free meal they can share, or at least I hope they do. I am a vego and getting a bit bored. I know I am not alone here so I hope they come in thick and fast.... and yummy:D

Hope you're all having a great weekend!

making wraps, and making potato mashies (without potato)

nomesy — Tue, 18 Nov 2008 04:00:34 GMT

hey i randomly found these recipes one day, but when i was searching for it yesterday in a hurry i couldnt find it, can some one plz help me out... im after the picture and recipe for the potato mashies, but there cauliflower and there rolled in something

and also wraps that can be done and microwaved? or in the oven if there is no microwaveable way, and if i recall correctly it was done with a tf soup or shake...

plz can sum1 help lol thanks

Fried Rice lunch Yummie!!

Madra — Wed, 22 Oct 2008 12:51:57 GMT

Hi,

Deceided to have my main protein meal at lunch today for a change instead of at night, made an omlette with 2 medium eggs then did 2 cups of cauliflower rice with small sliced spanish onion & schallots cooked for abit then served with a whole sliced tomato, & it was so yummie & very filling.

Is this really a diet!!! :hehe:

Banana bread

JM — Sun, 12 Oct 2008 21:06:18 GMT

Has anyone tried the banana bread recipe from the website? It is so good, it's unbelievable. It takes four shakes, so I cut it in four and froze three pieces in separate bags. Just as well, because it tastes so good I might be tempted to have more than one piece. I've tried a few of the shake recipes and they are OK, but this is amazingly good.

Help ! I want to make NON SLOPPY veggie patties lol

one-last-try — Mon, 17 Nov 2008 12:57:35 GMT

Does anyone have some tips to make the veggie patties without them being sloppy?

I'm scared to attempt the recipe and have them turn out as mushy goo.

Thanks in advance :w00t:

Veggie Patties, Curry Patties and Salmon Patties!!!

Socks — Mon, 22 Jan 2007 11:49:29 GMT

Yesterday Dave and I decided to cook and see if we could make up some veggie patties without any extras in them. Well we did it and they were so yum :)

Veggie Patties & Curry Veggie Patties

1/2 cup finely diced Capiscum

1 grated carrot (optional if you haven't had your 3 serves for the week)

1 1/2 or 2 cups finely diced cabbage

1 finely diced onion

1 grated Zucchini

2 finely diced mushroom

1 lot of Notatoes (I added nothing to the cauliflower I just put it in the blender)

1 vegetable stock cube (optional)

1 tablespoon of Curry approx (optional)

Method:

Place vegatable in a lightly sprayed fry pan may need some water to get them going. Stir Fry until all vegetable are soft and the moisture is gone (A little moisture left won't hurt). Then mix with your notatoes. We had maybe a cup of vegetables left that we didn't add to the mix (Don't worry we have an idea for this). Lightly spray a flat tray. We then placed a none stick egg ring on the tray filled it with mixture making sure to push it in there good. Then removed egg ring to make another until tray is full. We placed in a fan forced oven set to 200c. They take about 40min to 1 hour depending on your oven. You can flip them half way through if you like.

We did half curry half plain. The curry ones were the best and they taste yummo. I think you could make these in advance and leave in fridge.

With the left over cup of vegetables we decided to try something else. We made Salmon Patties for dinner oh so yummy:

Salmon Patties

serves 2

1 lot of Notatoes (I added nothing to the cauliflower I just put it in the blender)

1 cup of left over veggies from veggie patties (If you haven't made the veggie patties just selected some veggies diced or grate. Cook of in fry pan and use them)

2 small tins of Salmon

Method

Mix everything together. We used a scone cutter as it was higher and made the Salmon patties a little bigger then the veggie patties. Ligthly spray a flat tray. Spoon mixture into shaper what ever you decide to use. Place in oven at 200c for 40mins to 1hour.

These where so yummy. If you didn't know you would think it had real potato in it :)

A question about simple fibre

emma05 — Thu, 16 Oct 2008 20:54:59 GMT

Hey ladies,

I am interested in trying some of your recipes and have a pretty dumb question... Is simple fibre the same as Metamucil fibresure?

Thanks:)

Nachos

x_lmm_x — Wed, 10 Sep 2008 21:28:51 GMT

Hi there,

I was reading a post by Jessicah the other day in regards to making Nachos out of low carb wraps bought from a health food store. Whilst i realise that low carb wraps are not technically apart of the program, I have used them once or twice in a week with no difference to my weight loss, therefore, i feel that if its working for me, I will continue with it.

I have sent Jessicah an email enquiring about how she made Nachos out of the wraps. I am wondering if anyone else has any ideas on how to do that?? I am hanging out for some Nachos (with allowed salsa of course!)

Thanks

TF Wraps are said to be coming soon!!!

Fou Fou — Thu, 13 Nov 2008 11:17:44 GMT

I was looking on the website and although nothing is officially mentioned yet, but i read that there are TF wraps coming?? :hehe::w00t:

Also they have the shakes now in a tetra pack for on the go people! so if we have used up our weekly limit of 4 munch bars and still don't have time for a shake at home we can have the 'popper' style shake... HOW AWESOME IS THAT???? :P

Phil

Are You Getting A little Tired Of Shakes

vercrimous — Mon, 16 Jul 2007 13:48:26 GMT

Hello All,

Guess What? I found out that you can turn the shakes into pudding and porridge..:w00t:

PUDDING

1. Make the shake with half the water.
2.Shake and pour it in a seperate container.
3.Place it in the fridge and in a few hours you have pudding.

PORRIDGE

1. Mix up the shake with 2 teaspoons of fibre and 300ml of water.
2. Put in a microwave safe container and place it in the microwave for 1-2 min until your desired thickness.

I'm going to give them a go later on today, keep your fingers crossed.:)

Enjoy

Linda

Simply Fiber- Not so keen

Fou Fou — Wed, 12 Nov 2008 14:22:52 GMT

Stupid question/ statement, but maybe someone can help??

I am finding the SF too over powering in a lot of recipes i have tried cutting the amount back but i can't in a lot of cases as it doesn't work without it...

Does any one know of another type of fiber that can be used that doesn't taste as bad or maybe i should just grin and bare it ??? :P

your help is all appreciated

Thanks
Phil

asian home made fish soup

flaky_angel — Sat, 15 Nov 2008 09:52:37 GMT

hi,
i just wondering if this is ok to make and eat? i am Vietnamese and i was looking through some of the recipes i maybe can make and eat. the soups are a real popular, normally we have for dinner soup, stir fry greens or boiled and saute pork/ chicken or fish and of cos a small bowl of rice.

Asian sour Fish soup
1 fresh fish
a bunch of chinese celery
1 tomato
1 onion
coriander.

method:
gut and clean the fish. cut it into 3 or 4 piece of cutlets. cover it and leave on the side for the moment.
wash the tomatoes and cut them into pieces, like how you cut your oranges.
wash and cut your Chinese celery , including the leaves into 2inch pieces
slice onions finely.
In a medium or normal pot put into about 1.5lts of water and bring to the boil. then put in Knorr's Tamarind soup base powder - about a tablespoon. you can put more in when tasting it. put in the onions.
then put in your fish cutlets. wait for a few mins then put all the other ingredients , except for the coriander.. fish cooks very quickly.
put in half a cup of fish sauce or less - its really depends on your taste - just put in small amount at a time and keep tasting until your happy.
teaspoon of sweetener or stevia, a small pinch of MSG. remember always abit at a time and keep tasting under your happy with the result.then put in the coriander.

i do know theres MSG and its a no, no in TF. i guess u can leave it out if you want to but in Asian cooking we always use MSG.

this is suppose to taste like asian sour soup. if you ever taste one at an Asian restaurant you know what i mean.

cauli rice recipe

Ali-d — Tue, 11 Nov 2008 20:36:13 GMT

Now that I have tried the notatoes, I am keen to try the cauli rice, can somebody please post the recipe for this. And does it taste like rice.

Mashed NOtatoes

Ava — Mon, 12 Jun 2006 10:59:29 GMT

One of the things I miss on TF is mashed potatoes so I thought I would have a go at what is known of in Low Carb Land as fauxtatoes. There seems to be a number of versions to be found by googling, some use sour cream, some use cream, some use cheese, some use cream cheese, some use butter and some use a combo of the above.

I don’t know how successful the results would be using the allowed ricotta or cottage cheese but all I had on hand was Philly Light so I used that.

I used a whole cauli (smallish size), cut into florets and steamed till just tender. Then I tossed it into the food processor with a small clove of roasted garlic (optional) and a level tablespoon of Philly Light and processed till smooth.

Seriously, it looks like mash potato, has the consistency of mash potato and strangely tastes quite similar.

Once I teamed it up with my bbq’ed porterhouse and fried onions (oil spray only) and I thought it was mashed potatoes...it was so good.

Please note that Philly cheese is not allowed but I only used a level tablespoon (40 cals/ 0 carbs) and I will get 4 good serves out of this so this works out to 10 cals a serve.

Next time I make it I will go a bit easier on the garlic and seeing as how we are allowed to have a teaspoon of butter on our veg I will trade the philly for butter and see how that goes.

Now my mind is wandering towards a TF friendly Shepherds Pie or TF friendly Tuna Patties

yummy quick curry

dietjunky — Fri, 14 Nov 2008 12:17:20 GMT

hi guys

i was wondering what to have for lunch one day and threw this together in about 10 minutes so thought you all might be interested, for a quick simple meal it is quite nice.

capsicum

onion

stir frying meat (i used lean pork)

mushrooms

curry powder and

a sauce called seasoning it's by maggie and is in the asian section of coles safeways etc

i just threw it all together i didn't quite measure stuff just did it to taste and yeh made a nice alternative to my boring old salads i have for lunch

Asian Recipes

Scumble — Fri, 14 Nov 2008 09:36:13 GMT

Hi,

I don't know how popular these recipes would be, but I thought I would post seeing as [url=http://forum.tonyferguson.com/Topic431906-8-1.aspx]Angela kindly gave me the ok[/url] when I asked about using dried bean curd. You can buy all this stuff at Asian grocers.

[URL=http://img262.imageshack.us/my.php?image=img3636zk3.jpg][IMG]http://img262.imageshack.us/img262/2226/img3636zk3.th.jpg[/IMG][/URL][URL=http://g.imageshack.us/thpix.php][IMG]http://img262.imageshack.us/images/thpix.gif[/IMG][/URL] [URL=http://img509.imageshack.us/my.php?image=bcurdsheetsbi2.jpg][IMG]http://img509.imageshack.us/img509/8218/bcurdsheetsbi2.th.jpg[/IMG][/URL][URL=http://g.imageshack.us/thpix.php][IMG]http://img509.imageshack.us/images/thpix.gif[/IMG][/URL]

Braised Mushrooms and Bean Curd

This is probably only for Asian palates, it was something my father made us when we were growing up so I've got fond memories of it. I love the crunchy texture of the mushrooms.

[URL=http://img293.imageshack.us/my.php?image=dscn26830001sl3.jpg][IMG]http://img293.imageshack.us/img293/7774/dscn26830001sl3.th.jpg[/IMG][/URL][URL=http://g.imageshack.us/thpix.php][IMG]http://img293.imageshack.us/images/thpix.gif[/IMG][/URL]

Ingredients (serves 4)

100g dried beancurd sticks, broken into sections
2 handful dried small black fungus
1 slice ginger (1 cm thick)
2 star anise
½ teaspoon dark soy sauce
2 tablespoon light soy sauce
625 ml water
1 teaspoon sesame oil

Method

Soak fungus and bean curd for 30 mins in claypot (normal saucepan would be ok too, I think) with all ingredients.
After mushrooms and bean curd have been rehydrated, bring all ingredients to a boil.
Simmer for 15-20 minutes or until the ingredients are tender. Stir occasionally.
Serve hot.

Bean Curd Rolls

[URL=http://img259.imageshack.us/my.php?image=honsrobson04jf7.jpg][IMG]http://img259.imageshack.us/img259/7638/honsrobson04jf7.th.jpg[/IMG][/URL][URL=http://g.imageshack.us/thpix.php][IMG]http://img259.imageshack.us/images/thpix.gif[/IMG][/URL]

Ingredients

dried bean curd sheets
yaki nori sheets
ingredients for seasoning

1 tablespoon light soy sauce
1 teaspoon salt
2 teaspoon sugar substitute
1 teaspoon pepper
1 teaspoon seasame oil
3 cups water

Method

Cut bean curd sheet into rectangles the same size as the yakinori sheets
Bring ingredients for seasoning to boil in saucepan, pot or wok.
Lower heat, add bean curd, boil for 1 minute, pushing down bean curd sheets with chopsticks so that they get soaked properly
Drain bean curd sheets and spread out into rectangles
Place yakinori sheets on top, fold together to make a roll
OPTION 1) the roll is usually fried, I've done this in 1 tablespoon of oil at the bottom of my wok
OPTION 2) you can also just steam for a healthier option

I guess you can also stuff with other things like carrots and mushrooms... they also have meat inside when you have them at yum cha. I think they can be a good alternative to rice paper rolls if anyone wants to experiment. :)

Is this ok to eat. I have been experimenting

Mrs Macca — Thu, 06 Nov 2008 14:14:13 GMT

I was in the kitchen today making a pavlova for my kids birthdays dessert tonight and thought to myself how much I would love some. So I experimented.

I whisked 2 egg whites until they were stiff then added 20g of sweetaddin granules, whisked a bit more and folded in 1/2ts vanilla, 1/2ts lemon juice and 1 ts cornflour.

It is looking wonderful in the oven as it cools and has not flopped..lol:D

With the egg yolks I placed them in a metal bowl over a saucepan with water and added 10g sweetaddin, 1/2ts vanilla and whisked until the egg changed colour and thickened then I added 2tb water and 3tb passionfruit and 1/2ts lemon juice..Cooked and whisked for another min or two and it went really creamy.

I was thinking this would be nice ontop of the pav and have 3c salad for dinner and this for dessert..What do you all think, would it be ok for my protein meal??;)

Sweetaddin nutritional guide on box

per 10g serving

energy 170kj

protein 0

fat 0

carb 10g

-sugar 10g

sodium 0

1 ts cornflour has 4g carb

More Recipes from Anella

anella — Mon, 08 Jan 2007 14:27:16 GMT

Who loves food?? I know I do!

Here are some recipes i've made up in the last couple of days for those that are uninspired or just want something different;

Chicken & Mushrooms Provencale

Serves 2

2 Chicken Breasts

3 Cups Mushrooms, chopped into cubes (button mushrooms cut into quarters)

1 Tomato with seeds

1 bunch asparagus

½ Cup water

1 clove garlic chopped

½ Fresh Chilli, Chopped & de-seeded

Fresh Basil & Coriander (as much as you like)

Method

Spray a non stick pan with some olive oil spray. Put the garlic & chilli in the pan and let it fry off.

Once it is fragrant, add the chicken and brown. Once brown put the mushrooms, tomato & water in the pan and let it boil. Add the asparagus and keep it boiling until the tomato is reduced. Add the herbs and simmer for about 5 minutes.

Serve over steamed Bok Choy and with a side of steamed Zucchini.

Nelly’s Mango Chicken

Serves 2

2 Chicken Breasts, cut into 5cm cubes

2 Mangos, skinned and cut into 1cm slices

2 Limes, juiced (or ½ cup lime juice concentrate)

½ cup water

¼ cup Coriander

1 Clove Garlic, chopped

½ Fresh Chilli, chopped & de-seeded

1 Tablespoon Olive Oil

Method

Heat the Olive Oil in a non stick pan. Add the garlic & chilli and fry off. Add the chicken breast and brown.

Once chicken is browned, reduce heat to low and add the mango slices, water and lime juice and allow to simmer for about 10 minutes (or until water has evaporated and the mango is slightly mushy). Stir in the Coriander and serve over steamed Bok Choy and Asparagus.

Tangy Seafood Salad

Serves 2

Seafood

100gms Prawns

100gms Calamari or Squid, cut into rings

50 gms Sea Scallops

1 clove garlic, chopped

2 Lemons, juiced

1 tablespoon lemon pepper (or if not, just ground pepper)

1 tablespoon Moroccan spice mix

Salad

Baby Spinach & Rocket

1 Tomato, quartered

¼ Capsicum, cut into cubes

½ Avocado, diced

Method

Make Salad with salad items listed, plate up (or put into big bowls) – it’s important that you do this first!

Spray a non stick pan with olive oil spray and turn to high heat. Add garlic and brown off, then add Prawns, Calamari, Scallops, Lemon juice, Lemon Pepper and Moroccan Spice mix. Stir (or flip) and cook for about 2 minutes, or until Seafood is cooked. Serve on top of salad & enjoy!

Brussel Sprouts made tasty!

anella — Mon, 26 Mar 2007 10:05:53 GMT

I made these last night & they were DIVINE!!!

What you will need;

* As many brussel sprouts as you like (I seriously ate about 1/2 kilo of the things!), bottom removed & washed - don't worry if you cut the bottom off & the leaves start to separate. If they are the big sprouts, quarter them, if they are the little ones then just halve them.

* 1 Red onion, cut into small cubes

* Vegetable stock

* Pepper

* Olive oil spray

I heated up a small fry pan with the olive oil spray & threw the sprouts & onion in, cooked them for about 5 minutes so they were still crunchy & then sprinkled with the vegetable stock & pepper. I stirred them so that the stock & pepper mixed through the veggies then served them up.

YUMMY!

Salsa - MMM!!!

anella — Tue, 11 Nov 2008 17:32:10 GMT

Hi Everyone!

I've been experimenting over the last couple of days with a couple of recipes for Salsa & have finally made a delicious one that I thought i'd share!

You will need

10 Ripe Tomatoes

1 Small Red Onion

1/4 cup vinegar (balsamic works best but if you only have white this should be ok)

2 cloves garlic

1/4 allowed stock cube

1 tsp olive oil

Black pepper to taste

Coriander to season

Method;

Roughly chop Tomatoes & onions so they are in 1cm cubes (or smaller for the onions if you don't like your food chunky!). Finely chop the garlic.

Put the olive oil in a pan and heat on high, then add the garlic & onion and fry until clear. Add the tomatoes, stock cube and about 1/2 cup of water & let this fry off on high. When it is bubbling add the vinegar & black pepper and allow it to sit on low - medium heat for about 30mins (or until most of the moisture is gone).

Garnish with coriander & serve either hot or cold with celery, cucumber & carrot sticks, or with the empower wrap "chips"

Warm Mediterranean Salad

anella — Wed, 12 Nov 2008 13:09:36 GMT

Salad;

1/2 Red Capsicum, sliced into 1cm thick pieces

1/4 Eggplant cubed into 2cm pieces

6 large Mushrooms, halved

1/2 bunch Asparagus, cut into 3cm long pieces

8 Brocolli florettes

Handful of Baby Spinach

Method;

Put the Red Capsicum, Eggplant & Mushrooms into the oven & bake at about 200 degrees for 25mins or until just brown. Meanwhile cook your asparagus & brocolli to your liking, drain & set aside. Start cooking your sauce.

Sauce;

2 Tomatoes, Diced Roughly

1 clove garlic

1 teaspoon olive oil

1/4 cup water

1/4 Onion, sliced roughly

1/4 bunch Marjoram

1/4 bunch coriander

1 teaspoon tumeric

Pepper to taste

Fry off the garlic & onion in a non stick pan until clear, add the marjoram, coriander, tomatoes, tumeric and allow to fry until tomatoes are soft. Add water & leave on medium heat until most of the moisture has evapourated.

Plate up your baby spinach, top with veggies & then with the sauce - best thing is, you can have this whenever you like because it's completely free! The great thing about this salad is it can be served warm or cold & is great to make in a large batch to take to work with you, if you like having a hot lunch like me!

Great Food worth Trying

Madra — Mon, 10 Nov 2008 19:21:50 GMT

Hia,

Well i bought the first cookbook last week, and already i have been cooking madly from it all the recipes sound soooooo nice:) for tea tonight I made the Spicy Meat balls and i had them with cauliflower mashed with tiny bit of low fat Philly mixed through it and 1/2 cup of pumpkin it was so yummie, i will be making the chicken kebabs tomorrow night, i can honestly say these meals are better then eating out!:D

Madra...

Cheesecake!

Ashles — Sun, 10 Feb 2008 14:23:03 GMT

Hey fellow losers!

I have been thinking about making a TF friendly cheesecake, but am a little stuck!

WE can have philly cheese, with a little sweetner if wanted and a little lemon juice, with strawberries set in strawberry jelly for the top, but am stuck as to how to make the base!

So i thought i'd put it to all you creative little gems! I'm stuck!

Thought about using simply fibre, but cant thin of anything to bind/give it biscuitty texture?

Any input appreciated! Cant wait to hear ur suggestions! Then we can have our cheesecake and eat it too :D hehe

xx ash xx

Whats for dinner tonight?

Cokerpops — Mon, 27 Oct 2008 15:21:14 GMT

Hi all,

Well i dont know if this has been done before, but i thought that each night that you could post what u are/might have for dinner. This can be used to get new ideas and to try new things..

So ill start it off shall I!?!

For dinner tonight im cooking fish with lemon/pepper seasoning with mixed herbs, and a salad.

(I hope this gets lots off ppl sharing their meals and ideas)

Again sorry if it is/has been done before!

An idea for the Simply Fibre

BeeBee — Fri, 17 Aug 2007 21:10:15 GMT

Ok... now macaroons are made with coconut, sugar, vanilla essence and egg white... right?

Soooo... in theory anyway... you should be able to mix Splenda, Simply Fibre, a couple of drops of vanilla essence and egg white and make something similar :w00t:

Would that be forbidden? I **HATE** having the Simply Fibre in anything but the Asian Curry soup. You'd only need your daily two teaspoons, one egg white and a teaspoon of Splenda is basically null... I'm going to try it tommorrow.

Will post the result tommorrow :D

Just need a Vegi Bake!

vintagesonny — Wed, 29 Oct 2008 08:14:46 GMT

I was just wondering if anyone had a vegetable bake, that is free, or kind of free.

There was this recipes on the homepage and thought it was alright but i need something that gets baked so i can take it to work in glad wrap.

Thankyou. P.s I did look in the search.

Creamy Tomato and Vegetable Casserole

Serves: N/A

Ingredients
• 1 Small Carrot, chopped into thin circles
• 1 Medium Zucchini, chopped into semi - circles
• 1 Cup of spinach or silverbeet, finely chopped
• ½ Small onion, finely chopped
• 2 cloves of garlic, crushed
• 1 Cup of cauliflower florets, halved
• 1 Tin of crushed tomatoes
• ½ Cup of green beans, chopped into half
• 1 Tablespoon of Tomato paste
• 2 Tablespoons of low fat smooth ricotta cheese.
• 1 Tablespoon of olive oil
1 Tablespoon of chopped fresh oregano or 1 teaspoon of dried oregano
• 1 Cup of water
• Salt and pepper as desired

Method
1. Heat a medium soup pot on medium high heat, adding the olive oil.
2. Add onion, garlic, carrot, zucchini, cauliflower, green beans and spinach and toast until golden.
3. Add crushed tomatoes, tomato paste, 1 cup of water, oregano, salt and pepper and combine well.
4. Cook for 5 - 10 minutes, then add the low fat ricotta and mix well.
5. Cook for another 5 - 10 minutes.
6. Serve alongside a protein serve, instead of a salad with your shake or enjoy as a snack during the day.

Lamb Casserole

betty boop 86 — Thu, 06 Nov 2008 12:23:20 GMT

Hi,

Just wondering if anyone has a nice lamb casserole recipe. Im looking for one that is cooked for a while so the lamb goes all tender.

Thanks

tf soup into a roll

nomesy — Mon, 10 Nov 2008 14:37:06 GMT

so i experimented again, this time using baking powder, sf, and i used the chicken soup of tf..... worked out ok,tasted ok, just didnt rise like ive seen pictures, i dunno what im doing wrong. but here is a picture once i made a sandwich out of it.

asian curry soup

nomesy — Fri, 07 Nov 2008 11:37:34 GMT

haha ok so i suck....

when i went into tf today to weigh in and get more shakes i thought id get some fibre, and soups aswell this time....

i saw that someone made a vanilla shake into a roll/crumpet type thing.. and i thought oh yum, so i tried doing it with the asian curry soup, but i didnt have any baking powder so i used a little bit of yeast....

hahaha well it didnt even rise, but im going to wait for it to cool down and try and slice it open to fill it with some salad etc, but i broke a bit off and it tastes really nice, will have to get some baking powder and try it again at a later date.

Pumpkin, Ricotta and Sage 'cannelloni'

betty boop 86 — Tue, 04 Nov 2008 11:36:40 GMT

I have been experimenting with recipes I used ot love making pre-TF and how they can be changed into TF friendly foods. This is one of my favourites!! In place of the cannelloni I used Stumwick's cauli wraps and they tasted fantastic!

Pumpkin, Ricotta and Sage 'cauli wraps' (tee hee)

600g butternut pumpkin, chopped
200g ricotta
2 tablespoons coarsely chopped sage
12 cauli wraps (see stumwick's cauli wrap recipe)
410g can tomato puree
1/2 cup grated tasty cheese (optional if you feel like being a bit naughty)
salad to go on the side

Preheat oven to 180°C. Lightly grease a 2-3 litre shallow ovenproof dish.
Boil pumpkin in a large pot of water (about 5 to 10 minutes, just till tender). drain water off and mash.
Add ricotta and sage into pumpkin and mix well. Season to taste.
I then lay the cauli wraps out and put enough filling down the centre to make a normal size cannelloni and then I wrap the edges around itself to make a little tube. I then Pour half the tomato puree on the base of the dish and put the tubes in and top with leftover tomato puree. at this point if I ambeing naughty I sprinkle the cheese on top.
I bake it uncovered for 20 to 30 minutes as I like the cheese to get all melted and bubbly. By this time the tomato puree has had time to heat up in the dish. I serve mine with salad. It's not the same as cannelloni but it is really yummy!

I hope everyone likes it.

Chocolate Fudge Brownies

MessyJessy — Tue, 04 Nov 2008 20:05:55 GMT

Has anybody made these? If so are they nice? They are featured as the recipe of the week on the TF website.

Eggplant Pizza's

EmilyAnn — Tue, 04 Nov 2008 11:52:21 GMT

I cut an eggplant into 1cm thick rings and sprinkled each side with salt and left for half an our in a collander. Rinsed them off and dry fired them in a non stick pan until they were looking firm but cooked. Then I took them from the pan and spread the top surface with Sacla pasta sauce, finely diced shaved lite ham, some cherry tomatoes, chopped olives and a tiny bit of cottage cheese and popped them in a hot oven for about 15 minutes, dayum they were good! I had two pizzas for dinner, my hubby stole one, and I have two left for lunch today in the fridge. Not bad from one eggplant! And they are in season at the moment so cheap and in optimal quality.

Just wanted to tell you what I'm having for lunch

soon2bslimsammy — Wed, 05 Nov 2008 12:32:42 GMT

Hi all

Today I am having a baby spinach, prawn and tomato avocado salsa salad followed by a pina coloda slushee

I feel like I am on holiday on some tropical island!

TF Cookbook II Tuna Pie

jacquelyn slater — Tue, 04 Nov 2008 10:25:03 GMT

I was just reading the recipe for the tuna pie and was wondering if anyone could point me in the direction of allowable creamy gravy?....

What sweetners are suitable for baking?

betty boop 86 — Fri, 31 Oct 2008 13:42:17 GMT

Hi,

I want to try and make the banana bread, however I don't know what sweetner to use when baking. Can anyone help me please???

Renee

Apple & Zucchini Rosti, Balsamic Roasted Chicken

nomesy — Sun, 02 Nov 2008 15:18:54 GMT

Ok, so i was experimenting today at work with something different, other then a plain ol' salad...

1 apple(i used granny smith)

1/4 zucchini

tiny bit of crushed garlic

salt n pepper

1/2 egg whisked

3 chicken tenderloins

lettuce,spanish onion, carrot

balsamic vinegar.

ok first of all grate the apple and zucchini into a bowl, and squeeze as much juice out as u can, add salt n pepper, and a lil bit of garlic(dont add to much bcs its over powering, i added a bit to much to mine), add the egg and mix around.

get a pan hot, and add some oil, once hot add the mix to the pan and squash it into a circle shaped, let it grill and get some colour, then flip it over to seal on that side then finish it off into the oven, it should come out as a texture like a potato rosti but a softer version(if that makes any sense) about 5 mins in the oven.

coat the chicken in balsamic vinegar/or dressing, and cook in a pan or oven, once cook cut each peice in half length ways

in a bowl, add lettuce, onion, carrot, juillene(long strips) of cucumber if u want, add salt n pepper, and some balsamic.

once the rosti is ready, place on plate in middle, add the tossed salad, and then place the chicken on top by stacking it up...

looks loverly like you got it from a restaurant, and its nice n filling, and its tasty!!!!

i have a foto as well if anyone is interested.