never fails

Pat said:

Quoted message said:

And then about three days ago, on day sixteen, my appetite just went
away. Just plain left. I was able to pay attention to what I was
eating because I really didn't want it anyway.

Quoted message said:

I can never get over this when it happens. It actually took a little
longer than usual, but what a miracle. Not only that, my bad mood
lifted, my concentration was better, and the anxiety I had been
feeling just melted. My calories drifted down just magically and today
I had to take a couple spoonfuls of oil to get to 1200.

Quoted message said:

c

This is the part I don't understand. You say you're not hungry but you
consume additional, unnecessary products in order to get your calorie count
up to an arbitrary number. Why not just say, "I'm not hungry so I don't need
to eat."

Pat in TX

Well, actually I started out that way. But these rabid ASDLC people
came after me with torches and pitchforks when I admitted this and
predicted horrible things in my future such as:

1. My thyroid would shut down
2. I would go into Starvation mode and never lose another pound
3. I would get or already had an eating disorder
4. My hair would fall out.
5. I would go crazy
6. I was already crazy

I just got in the habit of staying over 1000 as a safety measure
against all these myriad horrible fates. I get so anorectic,
especially at first, that I'd really rather have a spoonful of walnut
or sesame oil or something than any real food.

c
I said I'm not hungry dammit

Jackie Patti said:

Aaron Baugher said:

Jackie Patti said:

The Lindt 85% stuff has 8 gram of carb (5 net after fiber
subtraction), in a serving of 4 squares. Personally, this is one of
those cases where the servings seem too big to me; dark chocolate is
awfully rich, so it's rare for me to eat more than 2 squares. This is
probably the only real sugar I have eaten in years, just there's so
little it hardly matters.

Quoted message said:

Quoted message said:

I had some of that just yesterday, and was pleased to have no cravings
from it at all. I'd prefer it just a bit sweeter, though, so I'm going
to try your coconut oil/DaVinci syrup method. I've made some
chocolate with Baker's unsweetened squares, Splenda, and
some butter and cream to smooth it out. That wasn't bad, but it melted
in the hand pretty easily.

Quoted message said:

The coconut stuff is even meltier. I keep it in the fridge until I
eat it.

Good stuff, though. We made some last night, using the DaVinci
chocolate syrup, and it was great and couldn't be simpler. The only
coconut oil at the local grocery store had no coconut taste that I could
detect. (I like coconut a lot, but probably wouldn't want the flavor in
all my chocolate.) Looking forward to trying it with some of the other
syrups. Thanks for the recipe!

--
Aaron -- 285/254/200 -- aaron.baugher.biz

"Jackie Patti" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Aaron Baugher said:

Good stuff, though. We made some last night, using the DaVinci
chocolate syrup, and it was great and couldn't be simpler. The only
coconut oil at the local grocery store had no coconut taste that I could
detect. (I like coconut a lot, but probably wouldn't want the flavor in
all my chocolate.) Looking forward to trying it with some of the other
syrups. Thanks for the recipe!

Yeah, until this batch of coconut oil is used up, I'm using the almond
flavored DaVinci. But Almond Joy was never a favorite candy bar, so I'm
looking forward to getting back to a less strongly coconut-flavored
coconut oil.

Glad you like it. It is easy, isn't it? I make a double batch once or
twice a week while in the kitchen anyway.

Would this work with Macadamia oil? Or, does it need to be solid at room
temp?

Aaron Baugher said:

Good stuff, though. We made some last night, using the DaVinci
chocolate syrup, and it was great and couldn't be simpler. The only
coconut oil at the local grocery store had no coconut taste that I could
detect. (I like coconut a lot, but probably wouldn't want the flavor in
all my chocolate.) Looking forward to trying it with some of the other
syrups. Thanks for the recipe!

Yeah, until this batch of coconut oil is used up, I'm using the almond
flavored DaVinci. But Almond Joy was never a favorite candy bar, so I'm
looking forward to getting back to a less strongly coconut-flavored
coconut oil.

Glad you like it. It is easy, isn't it? I make a double batch once or
twice a week while in the kitchen anyway.

--
http://www.ornery-geeks.org/consulting/

Roger Zoul said:

Would this work with Macadamia oil? Or, does it need to be solid at room
temp?

I don't think macadamia oil would work. Coconut oil is mostly solid at
room temp, which is why it works well for this. Though when it's hot
out, the coconut oil is quite a bit softer, which is why I store the
bark in the fridge after I make it as I suspect it might melt.
Sometimes, the coconut oil on my shelf is hard as a rock and sometimes
it's sorta like the consistency of lard/bacon fat - sort of soft.

I tried storing it in the fridge right away instead of freezing it, but
found the DaVinci syrup separated out before it solidified. So... I
melt the coconut oil stir in the cocoa and syrup, and then it goes in
the freezer for a few minutes, and then I break it into pieces and put
in the fridge for storage.

I had decided to add coconut oil to my diet anyway for the medium-chain
triglycerides and their supposed benefits. Then I realized this recipe
was a way to do so and also provided a snack that didn't require insulin
since it's nearly all fat. So I pretty much have the stuff around
constantly now.

IMO, it does work a lot better with coconut oil that doesn't taste so
coconut-y. Though I guess if you're a big Almond Joy fan, you might
prefer the coconut-y flavored stuff.

When the oil was not so coconut-y, I found the best DaVinci flavors were
raspberry, hazelnut, macademia and caramel. Now, I'm sticking to almond
which seems to "go" better with the stronger coconut flavor.

--
http://www.ornery-geeks.org/consulting/

"Jackie Patti" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Try coconut bark.

Melt 1/4 cup coconut oil, then stir in 1 TB DaVinci syrup (flavor of your
choice), and 1 TB cocoa. Pour into a metal dish and stick in the freezer
for a few minutes (it needs to solidify fast before the syrup separates
from the oil). Then crack into pieces and store in the fridge.

This makes two servings at 1.4g carb, 0.5g protein, 239 kilocalories.

Jackie, I made this bark recipe this week. It is awesome. Something about
the taste and texture remind me of Eskimo pie chocolate coating. I used
Kaluah flavored syrup, and made a quadruple batch. Poured it onto a foil
lined pre chilled cookie sheet. But next time I think I will cool it for a
few minutes, keeping it stirred, before I put it in the freezer. My pan was
uneven ( because I need to defrost freezer). The thinner bark has more
sweet flavor to it than the thicker does, so I think it separated out some.

There was several times this week that having that bark in the freezer kept
me from getting something that was not on my diet.
--
Vicky
249/228/200

"Jackie Patti" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

arkienurse wrote:
I like the Kahlua and all the nut flavors: almond, hazelnut, macadamia,
etc.

But my flatout favorite is the raspberry.

--
http://www.ornery-geeks.org/consulting/

Well, that settles it then. I passed up the raspberry at Wally last week
because I wasn't sure. Will get that this afternoon and try it. And also
maybe the vanilla and hazelnut, just to have all flavors available from
there.
--
Vicky
249/228/200

arkienurse said:

"Jackie Patti" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Try coconut bark.

Melt 1/4 cup coconut oil, then stir in 1 TB DaVinci syrup (flavor of
your choice), and 1 TB cocoa. Pour into a metal dish and stick in the
freezer for a few minutes (it needs to solidify fast before the syrup
separates from the oil). Then crack into pieces and store in the fridge.

This makes two servings at 1.4g carb, 0.5g protein, 239 kilocalories.

Jackie, I made this bark recipe this week. It is awesome. Something
about the taste and texture remind me of Eskimo pie chocolate coating.
I used Kaluah flavored syrup, and made a quadruple batch.

I like the Kahlua and all the nut flavors: almond, hazelnut, macadamia,
etc.

But my flatout favorite is the raspberry.

--
http://www.ornery-geeks.org/consulting/

arkienurse said:

Jackie, I made this bark recipe this week. It is awesome. Something
about the taste and texture remind me of Eskimo pie chocolate coating.

Thank you! It's been bugging me that I couldn't figure out what it
reminds me of, but that's it exactly.

I've noticed that the flavor from the syrup in my batches so far doesn't
seem as strong after a few days, but my taste buds are dull. Maybe I'll
try upping the amounts of syrup and cocoa powder in the next batch.

--
Aaron -- 285/254/200 -- aaron.baugher.biz