Apple sauce?

Replies to This Discussion

Permalink Reply by JBF Mentor Tom Mortensen on December 25, 2011 at 11:41pm

I can't confirm your use of apple sauce. It depends on what the ingredients are in apple sauce. But no matter what it will never be as good as apples in their natural form. In particular you should watch out for added sugar or chemical artificial sweeteners.

 

What I would suggest instead, is to preparte the apples in some way. To make them easier to chew you could grate them on a coarse grater and sprinkle with cinamon and/or almond slices. Great way to snack on apples in my opinion.

 

Peanut butter instead of nuts, I don't know about, but if peanuts are the only ingredient, I guess it will be ok.

• ▶ Reply

Permalink Reply by Eve A on December 26, 2011 at 5:34pm

thank u for responding. i think im gonna look into the different ways i can prepare my apples!

• ▶ Reply

Permalink Reply by JBF Mentor Meredith on December 26, 2011 at 2:48pm

For the apples, the best thing would be to make your own applesauce by putting the raw apples (cored) in a blender.  You can add a sprinkle of cinnamon and stevia if you wish.  The commercially prepared applesauces are high in sugar and have been heated to high temperatures for extended time to prepare them for canning.  If you don't care for the raw home made applesauce, you can cook lightly on the stove until warm and then cool and put in tupperware containers for use for a couple days.  Pears are also an option in place of the apples and may suit you better as they generally have a much softer consistency than the apples.  If you do resort to commercially prepared applesauce, you need to make sure it hasd no sugar added - Santa Cruz Organics is the one I give my kids.

For any nut butter, you can have 1 tbsp per 100 lbs. (rounding a bit is ok).  Almond butter (especially raw instead of roasted), hazlenut butter, or other nut butters have a better Omega 3,6,9 fatty acid profile than peanut butter.  You should try to incorporate these instead of relying solely on peanut butter (which is fine occasionally but really is not as health promoting as the other choices).  Again, be sure that there are not any sugars or other oils added to the nut butter - the ingredients should just be ground nuts and optionally salt depending on your tastes and tolerance of salt.

• ▶ Reply

Permalink Reply by Eve A on December 26, 2011 at 5:38pm

thank you so much!! i also felt that almonds would be better for me but they are so tough to chew so i will look into almond butter. i will also try making my own applesauce like you said. i like really bitter unsweetened apple sauce so this method of making my own applesauce may actually suit my palate. i will try it soon and report back!~

• ▶ Reply

Permalink Reply by JBF Mentor Meredith on December 26, 2011 at 6:26pm

If you have a Trader Joe's near you they have good prices on Almond butter usually.

• ▶ Reply

Permalink Reply by Eve A on December 29, 2011 at 8:55pm

i actually have one that's really close. just 20 blocks so i will definitely get some soon. i have one thing that's been bugging me. i don't have the stomach for breakfast in the mornings like the thought of it makes me ill but i know i need to jump start my system so i eat something quickly. once its down, i feel better but with the SNAPP program, the shakes take forever to "choke" down and i have been eyeing the omelet option as i really like egg whites. my only concern is whether doing the egg option (1 yolk per 4 whites) always would somehow hinder my weight loss. what are your thoughts on this?

• ▶ Reply

Permalink Reply by JBF Mentor Meredith on December 30, 2011 at 9:29am

THe hard thing about the eggs is you can't just have eggs.   You need to work in the veggies and some fiber as well to keep you full or the eggs will burn of quickly.  You could do eggs with sauteed spinach and a handful of berries on the side. 

Are you making the shakes too thick?  I like mine kind of runny so they are just a bit thicker than milk.  I can chug them down in no time and want more they are so yummy.  Maybe try to use less ice and use frozen fruit to get it cold & frothy.  My favorite right now is Berry flavored Vega Sport Protein, 5 frozen strawberries, a handful of baby spinach and 10 ounces of unsweetened coconut milk.

• ▶ Reply

Permalink Reply by Eve A on December 30, 2011 at 4:50pm

in the shakes, i used frozen blueberries and strawberries, celery, almond milk, protein powder, and no ice and that's just how it turned out. i think the fact that it is almost 4 cups of shake... i cant drink that much water in one sitting, let alone choke down a shake of that much. its kind of repulsive.  With the eggs, i cooked them with mushrooms (is this okay or should i do spinach?) and onions. i eat two handfuls of strawberries on the side. i cook the eggs with pam to get my fat in since its made of canola oil. is that okay?

i think if i could somehow get the shakes to literally be smooth like milk consistency, i wouldnt mind trying to chug that.

• ▶ Reply

Permalink Reply by JBF Coach Sarah on December 31, 2011 at 7:30pm

I use

250 ml almond milk

protein powder (to get my 23 grams of protein) 1-2 scoops depending on brand

1 stalk celery

1 small apple (usually, or half a pear) or a handful blueberries

my dose of fat (olive oil or flax or Udo's choice)

some times a handful of spinach

on feed days I may add half an avocado as well - this makes it thicker though so if you don't want that consistency, don't try avocado.

Blend, and drink.

I've never found this to get too thick, not making more than a large-sized glass.

• ▶ Reply

Permalink Reply by JBF Mentor Meredith on January 3, 2012 at 11:39am

Personally, I gag on the celery in my shake also. You just can't hide the taste or the texture - yuck.  While I love my celery with hummus as a snack I can't stand it in my shake.  Try baby spinach instead and if that is still to thick & noticable for you, you can resort to psyllium fiber however, though it will give you the fiber boost in the shake, you won't be getting the important phyto-nutrients which the spinach has an abundance of (way more than the celery aslo). 

For the eggs, the pam is ok as you are getting your fat from the egg yolk. Pam itself will not contribute any healthy fats for you.  In general if you are cooking high temperature low time you should use coconut oil.  It can withstand moderate to hight heat without turning into trans fats and it offers an abundance of MCT fatty acids which are great for long term energy production. Canola oil is not your best choice a all - you can read up on it if you want but it is basically a product for which there has been created a false demand as it is easy to grow - it goes through a lot of refining though (most brands) which make it one of the least healthful oils on the market.  For low temperature cooking or for raw use (in salad dressings, etc) you should choose extra virgin olive oil or you can also use flax oil or a blended health product such as Udo's choice oil.

 

• ▶ Reply

Permalink Reply by Eve A on January 3, 2012 at 5:25pm

i tried adding each part of my shake one by one and i agree. i think the celery  and the protein powder i am using are the problems. is there a protein powder thats known to be the absolute smoothest?

• ▶ Reply

Permalink Reply by JBF Mentor Meredith on January 3, 2012 at 5:45pm

I use a vegan one called Vega Sport Protein as I am allergic to milk and can't use whey protein.  I really like it - you can get it online from Sequel Naturals if you can't find it around you.  I think Julia uses Optimum 100% Gold Standard Whey which I think you can get at GNC.  I have also heard good things from others about Prograde Protein - I think that it is online only through Prograde nutrition.

Make sure you are using enough liquid as well.  You can try coconut milk for added creaminess - the So Delicious Unsweetened only has 50 cal per cup which is mainly from healthy fats.  Almond milk also works really well in the smoothies.  To avoid so much ice, the drink will turn out great if you use frozen fruits - plus you can get things like berries which are out of season and not pay a fortune for them - or stock up on bananas, when they get to the correct ripeness, you can peel, put 1/2 into a tupperware or ziploc and then freeze for use later.

 

• ‹ Previous
• 1
• 2
• Next ›
• Page