Didn't get around to posting a blog yesterday.. so I'm updating yesterday today ;O)
So today is day four and still cruising through the attack phase.. hoping one more day should do it so I can enjoy the introduction of some vegies.. yum yum!
BREKKY:
Oat bran galette made with cottage cheese (out of fruche.. bugger) They still tasted real good though :)
2 coffees
LUNCH:
Forme Sticky Date flavoured yogurt
Turkey slices
Dairy Farmers Fat Free custard
1 LG Skim Latte
DINNER:
Beef Patties with Hoisin Sauce mixed with some sugar free tomato paste (it was ok.. bit over the top tangy)
Staff meeting & roast dinner - I enjoyed the roast beef.. everyone raised their eyes when I bypassed the veg.. how I hate having to explain myself lol
DESSERT:
pathetic attempt at making crunchy meringues substituting sugar with artificial sugar.. hmmmm should have reffered to a recipe because they were like sponges lol.
Hi Tiny Dancer
ReplyDeleteWould like some help with the Attack Phase, I have just started it and am struggling with substitutes, I didnt know you could eat fruche? What do you use to make your galette, do you use porridge? Would appreciate some help.
hi cherie..
ReplyDeleteok, so for the galette I use one egg white, 1 1/2 tbls of oat bran (find in the health food section at Woolies) I use the lowan brand as it's sifted many times to reduce the oat flour. I then use 1 x 150gm of vanilla fruche. You can also substitute the fruche for low fat cottage cheese for something different too.. less sweet and more savoury. Remember that oat bran isn't the same as porridge, raw or instant oats.
For a really nice dessert/lunch etc.. I make a vanilla fruche warm custard
2 egg yolks
1 tsp of corn flour (small amount is ok!)
1/2 cup of skim milk
1 x 150gm tub of vanilla fruche
Combine yolks and flour in a heat proof bowl and set aside. Heat milk and fruche in a pot over moderate heat - do not allow to boil, just until hot. Pour this mixture, gently whisky, over the yolk mix then pour back into the pot and gently whisk over heat until thick and creamy. Yum
You can also add your daily oat bran to your milk and fruche at the beginning of the heating process and make a brekky custard/porridge :) I'm still in the process of tracking down some other unflavoured version of fromage frais and quark. No luck locally :( But so many other Aussies are using Fruche because of this problem too.. and it is technically fromage frais - just flavoured.
NOTE: I use the Vanilla Fruche that is marked 'vanilla bean' and 98% free.
Hope this has helped! :)
oh.. I meant to mention too that you mix the galette ingredients together and cook like a pancake over a low heat :)
ReplyDelete