hi there,
i have huge problem with my Thyroid - it doesnt function what so ever, pills doesnt help at all.
so if some body loose some weight i take much longer to achieve the same thing.
till now i lost nothing!!! so frustrating! but i decided that i will keep this diet for 6 months, so i know
that i did every thing that i can - and what will happen is ok.

any way, i do write every thing that i eat, and i got use to it very quickly, it is indeed much easier to
follow at home and not if you are going out, or visiting some one. as i said i do keep it!!! in any cost.
so i am very good girl, i hope that i will loose some weight after all this effort!!!

thanks for asking dear, appreciate it!!!

Hi Becky,

how are you doing? getting the hang of you new way of eating yet?
I've managed to lose a total of 6lbs by separating carbs from fats and just plain avoiding sugar - until Saturday, when we went to a bbq social and I was violently assaulted by a cheescake...twice! I have no idea what the flavour was, but it was gooood! at which point I managed to put 1lb back on Oh well, back on the wagon Sunday and see how things go.

thank you guys!!!
more more!

I have a friend who is celiac and I have made a version of Irish soda bread for him using the gluten free flour, bicarbonate of soda and buttermilk. You can add a handful of raisins for a bit of sweetness too. I don't have the recipe with me but will check in my cookery book when I get back home tomorrow.

You could also make buttermilk pancakes this way too - add blueberries, strawberries or other berries while is season. Maple syrup is a natural sugar is that allowed? And there is Agave syrup too. As well as Xylitol.

Most breakfast cereals have sugar in them so you would be better to have organic oatmeal which I think is okay even if you are celiac.

Just FYI - Beans do not contain gluten, however some brands of canned beans may have gluten added, so be sure to check the labels.

I do not have any gluten-free recipes, but I do use Agave Nectar as a sugar substitute in many of my recipes. I especially love it in my iced tea. Also, below is one of my favorite original recipes that uses Agave Nectar which you could easily substitute gluten-free pasta for the regular pasta. It's great when company is coming, or to take to a pot-luck lunch/dinner, and can be easily doubled for a large crowd.

Beautiful Three Bean Pasta Salad
From the Kitchen of Nancy Hamilton
Salad Ingredients
1 cup piccolini pasta (mini bowties)
1 cup rainbow rotini pasta (corkscrews)
1 lb “fresh” whole green beans
1 lb canned yellow wax beans, drained
1 lb canned red kidney beans, rinsed & drained
1 medium green bell pepper chopped
1 medium red bell pepper sliced thinly
1 medium sweet onion minced

Dressing Ingredients
1 cup cider vinegar
1 cup salad oil
¾ cup Agave nectar
1 tsp Beau Monde
1 tsp sea salt
1 tsp black pepper

Directions
1. Boil pastas per package directions until just “al dente”. Do not overcook. Drain, rinse in cool water, and
drain again. A variety of pasta shapes and colors help make this salad look beautiful.
2. Prepare and steam fresh whole green beans until just tender and bright green. Do not overcook. Drain,
rinse in cool water, and drain again. These green beans are the key to this salad’s beauty.
3. In a very large bowl, gently combine all salad ingredients.
4. Blend together all dressing ingredients in a separate bowl, then pour over the salad and gently fold into salad
until fully coated.
5. Cover and chill for a few hours, or overnight.

Copyright 2008 Nancy Hamilton

Let me know if you try it and enjoy!

Here's more gluten free recipes then you will know what to do with !

http://recipecircus.com/recipes/Writermom77/

Happy trying !

Sue

thanks dear!

This page will take you to some good looking recipes http://home.theharcombedietclub.com/harcombe-diet-recipes/ The meatza in particular looks good and I plan on making some in the near future. I came across a variation that I tried last week using cooked chicken and mozzeralla cheese to make the 'pizza' base and it was very good (except for slightly over-cooking it - ok I burned it big time )

Do keep us updated on how things are going. I started at 11 stone 7lbs at the beginning of June, lost a couple of pounds in the first 5 days, stayed there for a couple of weeks dropped another couple of pounds, then managed to put them back on again last week. However I have been feeling better in myself (except when trying to think of what to eat that doesn't combine carbs & fats ) What would make good sense would be to actually sit down and work out some daily menus to follow, but I haven't got around to doing that yet.

lovely thanks!!!!!!!!!!!! i am going to make it this evening

Ok - here goes my first suggestion

Oopsie Rolls

3 large eggs
3 oz cream cheese
1/4 tsp of cream of tartar

method
heat oven to 150 C
Separate yolks and whites.
Whisk the whites, add the cream of tartar, then continue whisking until you can hold the bowl over your head and nothing comes out.
Add the cream cheese to the yolks and blend until nearly smooth.
Add about 1/3 of the yolk mix to the whites and gently fold in with a metal spoon. Continue to add the rest of the yolk mixture into the whites, folding gently (I do it in 3-4 sections in total)
Place the mixture in 6 heaps on teflon baking sheet (borrowed back from the sewing room ) or baking parchment.
Bake for 30 minutes.

Personal experience shows -
a. that they stick to greased baking tins
b. they are very keen to go flat as pancakes, especially on first attempt!
c. they seem to work better if they are cooked in either metal rings or muffin tins (about 4"/10cm) diameter.

They are a good substitute for bread rolls, slice open and filled with burgers, bacon, ham etc... I've read that they also freeze, but ours have never got as far as the freezer

hi there,
would any body like to share some recipes that are gluten & sugar free (please)
back story is on thread Friendship Triangle Exchange/RECIPES from the TQS FORUM
8 july 2012.
THANKS