Being more GI aware, I made the tofu mousse with a limited amount of sugars. It went very much like this, but with the following changes:
Instead of a store-bought crust, do the following: blend 2 cups almonds, 5 tblsp virgin coconut oil, and 5 tblsp splenda in the food processor. Press into a pie pan until it's the right size for the filling.
Substitute semisweet chocolate chips with sugar-free (SF) choco chips. Also, if the SF is a brand as crappy as hershey, throw in a couple of tablespoons cocoa powder. Those people apparently don't know how to dose chocolate to low carb people.
Be aware that the mix will set up IMMEDIATELY. Like, when you blend the SF chocolate into the tofu. Something to do with the maltidol, I guess.
Saturday, November 07, 2009
Sunday, November 01, 2009
Flax, Salmon, Whey, Pain
There has been a painful gap in the culinary tour this blog has become, and that is because my wife and I test-drove the so-called "Velocity Diet" for a couple weeks. It's basically 1400-1800 kCals worth of protein shakes, fish oil, flax seeds, multivitamins, and spectacularly artificial flavorings per day. I had some pretty good results with it, nothing like what a real weightlifter would, but still good, and my sweetie did pretty darn well herself.
The diet meshed well with a generalized feeling I've had since the Virginia hike that the ol' body is not really a body of a thirty-something. It needs to be a lot lighter, for one. I'm beginning to understand that it's not so important how much I can bench/squat/deadlift, but rather the weight in proportion to body weight. Also, if I can't do five pullups it's an obvious sign that I'm not truly fit, I'm just large. The way past that is macronutrient management, along with general caloric management. Don't do carbs last thing in the day. Hold back on the bad oils, like those in corn-fed beef, pork, cheese . . oh hell, everything is corn fed. Broccoli is your God. Choke down twenty five grams of protein at a sitting and little else. Except for good oils and fiber, naturally.
The fun part of this is it's like learning to cook all over again. Like adjusting this flax bread recipe for example. How to make bread without carbohydrates . . hmm. Definitely a challenge. I think it's OK but my wife thinks it's a little foul, until it's toasted, anyway. Might make some fine bruschetta, actually.It seems to rise, but not so much. Maybe next time I should beat the egg whites until they're fluffy, to bring a little more air in and make a better rise.
For me, though, pasting this stuff with chevre and nova salmon (the sort of sashimi kind) is pure joy. Goaty love and fish butter, on a bread like substance? Sign me up!
This particular recipe is going to get the hell modified out of it (staying within health guidelines, of course), because I'm not sure the writer of it is a foodie or has spent any measurable amount of time within thirty kilometers of a foodie. Ha! I can make this delicious.
The diet meshed well with a generalized feeling I've had since the Virginia hike that the ol' body is not really a body of a thirty-something. It needs to be a lot lighter, for one. I'm beginning to understand that it's not so important how much I can bench/squat/deadlift, but rather the weight in proportion to body weight. Also, if I can't do five pullups it's an obvious sign that I'm not truly fit, I'm just large. The way past that is macronutrient management, along with general caloric management. Don't do carbs last thing in the day. Hold back on the bad oils, like those in corn-fed beef, pork, cheese . . oh hell, everything is corn fed. Broccoli is your God. Choke down twenty five grams of protein at a sitting and little else. Except for good oils and fiber, naturally.
The fun part of this is it's like learning to cook all over again. Like adjusting this flax bread recipe for example. How to make bread without carbohydrates . . hmm. Definitely a challenge. I think it's OK but my wife thinks it's a little foul, until it's toasted, anyway. Might make some fine bruschetta, actually.It seems to rise, but not so much. Maybe next time I should beat the egg whites until they're fluffy, to bring a little more air in and make a better rise.
For me, though, pasting this stuff with chevre and nova salmon (the sort of sashimi kind) is pure joy. Goaty love and fish butter, on a bread like substance? Sign me up!
This particular recipe is going to get the hell modified out of it (staying within health guidelines, of course), because I'm not sure the writer of it is a foodie or has spent any measurable amount of time within thirty kilometers of a foodie. Ha! I can make this delicious.
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