Sweet Ce

Start Weight:(12 Dec 12) 202.0 lb
Current Weight:(19 Jul 14) 188.4 lb
Goal Weight:165.0 lb
following: Awareness and Conscious Choices
performance: gaining 0.7 lb a week

FatSecret member since: 11 Dec 12

Sweet Ce's Weight History

Sweet Ce's Buddies

Online now Tulipgirl6
last weighin: losing 0.3 lb a week Down
Online now PepperMill
last weighin: losing 3.0 lb a week Down
Online now jparlett
buddies only
last weighin: gaining 2.6 lb a week Up

Sweet Ce's Cookbook

cals: 96kcal | fat: 7.15g | carbs: 7.62g | prot: 2.85g
Classic Mashed Cauliflower
A great substitute for mashed potatoes.
view complete cookbook

Sweet Ce's Latest Posts

How to tackle comfort eating
shmiller: that's a lovely idea and i've thought of it often. i just have convinced myself that it's going to keep me up - a lie, i'm sure but... hmm, maybe i can take your suggestion for a few days and see what happens. thanks for sharing
posted 09 Dec 2013, 11:07
Yollie's Tea Cake
Yolllie's Tea Cake

Pre-heat oven to 350 degrees

1 1/2 cups almond meal
2 cups brown rice flour
1 1/2 tsps baking powder

1/2 cup sunflower oil
1 cup maple syrup
3 tsps vanilla extract
1 1/2 tsps apple cider vineger
1/2 cup malt free soy milk (i've used hemp or almond milk and it's fine).....

1.5 pint blueberries (or other favorite berry)

Put all the dry ingredients in a bowl & mix thoroughly.
Put all the wet ingredients in another bowl & mix thoroughly.
Now pour wet into dry, add blueberries, fold all together gently & thoroughly.

Pour mix into cake-tin lined with baking paper.
Bake at 350*F for an hour to an hour 1/4 depending on your oven.

It will be golden brown when done. It won't rise very much...but you will LOVE it!!!
posted 19 Aug 2013, 20:40
Stuffed Cabbage Leaves (Vegetarian - Moosewood Cookbook)
Stuffed Cabbage Leaves (Vegetarian - Moosewood Cookbook)

1 large head green cabbage

1 medium carrot, diced
1 cup chopped onion
3 Tbsp butter
1 small clove crushed garlic
1/4 cup sunflower seeds (raw, unsalted)
3/4 cup raw cashew pieces
salt/pepper to taste
1 stalk chopped celery

2 cups ricotta cheese
1/4 cup raisins or currants
1 cup chopped apple
juice from 1 lemon
2 Tbsp Tamari
1 Tbsp honey (optional - I didn't use this...)
extra butter

1) Parboil the cabbage in a kettle of water 10-15 minutes, or until outer leaves are easily removable. Remove the 1st 12 leaves (I didn't because the cabbage's outer leaves were in good condition). Make sure the cabbage is cooked well enough so leaves will not break when rolled, but no so well that they disintegrate. If you can't get enough large-enough-to-stuff leaves from one cabbage, parboil two. Save cabbage insides to use for another dish (I made veggie broth).

2) Melt butter in large sauce pan. Saute vegetables, nuts and seeds (all items from "for saute" list) until onion is transparent and nuts roasted. Drain. (I did this the night before, and re-heated it the day of the brunch.)

3) Combine "to mix in" ingredients with sauteed vegetables. Mix it all well.

4) Place 3-4 Tbsp filling near the base of each cabbage leaf. Roll tightly, folding insides. Place on a buttered sheet (or pyrex dish) and brush with extra butter. Cover and bake until heated through (about 25 minutes at 325*F). (I forgot to cover them, they came out slightly browned...and quite tasty.)

Optional: serve topped with yogurt or sour cream, on a bed of rice.

I chose to make wild rice with a store-bought cilantro pesto sauce, very subtle.
posted 19 Aug 2013, 20:34
Sweet Ce has submitted 3 posts

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Sweet Ce's journal

25 July 2014

given that this past week I've been well below the previous RDI, I adjusted mine down so that I have a better sense of going over/under. This is a tool ...

24 July 2014

Pix of my little park.... A bit overgrown but enchanting: Tree growing from or in spite of a rock "in its way"...which is a good reflection for me:

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