I'm working hard to clean up what I eat by eliminating added sugar and "white" stuff in general. My dad always preached (but did not practice, as most of us don't!) to not eat white stuff. Anything with white flour or white sugar. I've eliminated white stuff, finally, and I'm working to reduce empty carbs in general. Like those found in my beloved potatoes.
Beloved? I "Love" food? Need to ponder that a bit more. It's Fall and I do want cozy food, just have to reimagine what that is given my new dietary goals.
I'm going to make the Simple Italian Soup (I'll add a link if I can figure out how) from this blog and just not add the pasta. Boom. Nothing white, nothing extra. Just veggies. *Maybe* some brown rice as I've been having some stomach touble and I think I could use a little more carbs as long as they are good carbs.
As for substitutions as opposed to eliminations, so far almond flour has been a winner in our household. The favorite so far is Cinnamon Pancakes (will update later!). Coconut flour, on the other hand, is the loser. It's gummy. It's weird. I don't like it for anything I've tried.
I'm also going to try a recipe I found online for Pumpking Pound Cake. I'll update here to let you know how it turns out.
I can already tell you that I'll be adding butter and more salt. :)
http://www.genaw.com/lowcarb/pumpkin_poundcake.html
DOTTIE'S PUMPKIN POUND CAKE
1 cup canned pumpkin
1 cup granulated Splenda or equivalent liquid Splenda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
Pinch to 1/8 teaspoon salt
5 eggs
6 ounces almond flour, about 1 1/2 cups
Grease an 8x4" loaf pan well or line with foil and grease foil. In a medium bowl, beat the pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with an electric mixer until well blended. Beat in the eggs, then the almond flour. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into the pan and bake at 300ยบ 60-75 minutes, until the cake pulls away from the sides of the pan a bit and a toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be fine. Let cool in the pan on a rack for 10 minutes. Remove from the pan and peel off the foil; cool completely on a rack before slicing. Store in the refrigerator or freeze. Makes 1 loaf or 12 servings
Can be frozen With granular Splenda:
Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs With liquid Splenda: Per Serving: 122 Calories; 9g Fat; 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
