Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
When to Add Flavor
You already know it’s important to follow recipe instructions carefully, especially when making a dish for the first time.
But in addition to accurately following the basic steps of preparation, it’s also important to add the herbs and spices in the order given.
The flavors of herbs and spices come from their essential oils, which lessen over time in dried or powdered form.
If you freshly grind whole spices or chop fresh herbs, the released essential oils will make the flavors more potent than store-bought dried or powdered herbs and spices.
Add freshly chopped and ground herbs and spices later in the cooking process to ensure their flavors don’t overwhelm the other ingredients.
Whole herbs and spices, like bay leaves, release their flavor slowly and should be added at the beginning of cooking (and removed before serving!)
Recipe of the Day: Toasted Oakcakes With Berry Confetti
Makes 14 (4″) or 28 (2″) oatcakes
1 cup stone-ground polenta
3/4 cup oat flour (see note)
1/4 cup untoasted wheat germ
2 tablespoons ground flaxseed
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 egg white
1/4 cup canola, grapeseed, or light olive oil
1-3/4 to 2 cups low-fat buttermilk
1/2 cup chopped dried fruit (any combination of cranberries, blueberries, cherries, currants, and raisins)
Maple syrup (optional; see note)
*Use as many organic ingredients as possible.
Combine the polenta, oat flour, wheat germ, flaxseed, baking powder, and salt in a medium bowl.
Whisk together the whole egg, egg white, oil, and 1-3/4 cups of the buttermilk in another bowl.
Add the buttermilk mixture to the flour mixture all at once and whisk just until combined.
Fold in the dried fruit.
There will be about 3-1/2 cups of batter.
Allow the batter to stand for about 20 minutes or refrigerate overnight.
If the batter is too thick (it should be the consistency of thick cream), add as much as 1/4 cup more buttermilk.
Preheat a nonstick griddle.
Lightly coat with cooking spray.
Ladle or spoon the batter onto the preheated pan, using 1/4 cup of batter to make 4″ oatcakes or 2 tablespoons for 2″ oatcakes.
Turn the oatcakes when the tops bubble and the outer edges begin to firm up.
Top with syrup if desired.
Note: To make your own oat flour, blend old-fashioned rolled oats in a blender or food processor.
Note: Two tablespoons of pure maple syrup per serving will add 80 calories.
Per serving (one 4″ or two 2″ oatcakes): 120 calories, 6 g total fat (<1 g saturated), 15 mg cholesterol, 125 mg sodium, 15 g total carbohydrates (2 g sugars), 2 g fiber, 3 g protein.
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from Flavor First by Cheryl Forberg, RD