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This morning my husband said the flax muffin (standard MIM recipe) I made him last night tasted "like flavored packing paper." :/ Oh, well, gotta love him...and his fiber-less silly self. :)
Diet Calendar Entries for 04 April 2011:
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1740 kcal
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Fat: 128.79g | Prot: 110.46g | Carb: 27.96g.
Breakfast: Turkey Bacon Great Value, sugar free syrup, butter, water, green tea, Truvia. Lunch: tap water, Egg & Sausage Casserole w/ Veggies, Meatloaf - Low-Carb, Coleslaw - Low Carb. Dinner: mushroom, cheddar cheese, olives, chunky bleu cheese dressing, water, butter. more...
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3325 kcal
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Activities & Exercise:
Walking (moderate) - 3/mph - 45 minutes, Resting - 15 hours and 15 minutes, Sleeping - 8 hours. more...
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1 to 20 of 38
 Comments
Sorry Evie, but gotta go with the hubby on this one! lol
04 Apr 11 by member: ctlss
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Oh I love them with cream cheese on! You have to use golden flax not the other one!
04 Apr 11 by member: Mccmad
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that's what I use. I like 'em just fine! :)
04 Apr 11 by member: Evie1010
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04 Apr 11 by member: Evie1010
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I agree Stef. They are a bit boring and hard to actually get down. I usually have to swig my coffee to moisten up the last half or its a no go. I have tried cocoa, pumpkin, plain, cinnamon and I thing every combination I could think of. Still too bland and cardboardish. And the cream cheese only made mine worse.
04 Apr 11 by member: kmartin
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I put a tablespoon of whipped cream cheese in before cooking and they seem to stay moist after that.
04 Apr 11 by member: icymaiden
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I like them with poached eggs on top as well! Lol all gooey yum
04 Apr 11 by member: Mccmad
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I also use coconut oil instead of butter and mine are always moist!
04 Apr 11 by member: Mccmad
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I just don't like the taste the taste of the flax and the baking powder...I can always taste the baking powder, even in homemade biscuits. That is why I loved Bisquik so much! lol
04 Apr 11 by member: ctlss
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Stef I do half flax and half almond flour!
04 Apr 11 by member: Mccmad
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yeah, the almond flour gives it a nice cakey consistency...but it's not induction-friendly (for new ppl reading this)
04 Apr 11 by member: Evie1010
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04 Apr 11 by member: Mccmad
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Hmm, does anyone know the difference between almond flour and soy flour? Im being lazy and dont feel up to looking it up.
04 Apr 11 by member: kmartin
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Oy, I didn't even know there was either of those. The only other flour I ahve used is wheat. Sorry I'm useless on that one.
04 Apr 11 by member: windrider
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Uh...one is made out crushed almond...and the other is made out of soy. What else do ya need to know? LOL :D
04 Apr 11 by member: Evie1010
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Keli, no, no on the soy flour...it tastes...um, green, kind of grassy to me! The almond may be better, but then so is the coconut flour, which is what I have been using for frying....maybe I should try the coconut flour for the MIM.
04 Apr 11 by member: ctlss
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Alright, the almond is 3 NC for 1/4 cup and soy is 4 NC for 1/4 cup. Stef, I have used the soy flour in my carrot nut muffins and they come out really good. I haven't thought to try almond yet.
04 Apr 11 by member: kmartin
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I think coconut flour would be good!
04 Apr 11 by member: Mccmad
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Coconut flour? Geesh, never heard of that one.
04 Apr 11 by member: kmartin
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Thinking of having a rhubarb one tomorrow with a blob of thick cream on top now! Lol
04 Apr 11 by member: Mccmad
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