It happened recently on the morning I finally learned how to make hollandaise sauce. I'd just watched Julia Child make it on Youtube and got so into it I that before I knew it, I'd used the whole stick of butter to make my sauce. It was just enough for two servings of eggs benedict. What can I say, I was hungry.
If you're looking for a low-carb sweetener with no aftertaste, no franken-ingredients, and that doesn't upset your stomach, try monk fruit (also known as luo han guo). This is what Quest bars were sweetened with when they first came out. Monk fruit is Dr. Davis approved. You can buy monk fruit in powdered or liquid form; both are super-concentrated. They might seem expensive, but you use the powder by the spoonful (even in baking recipes) and the liquid by the drop. The baking recipes I've made with the powder have turned out well. Available from Amazon . Beware monk fruit sweeteners with erythritol. The package of powdered monk fruit sweetener I bought says, "Use 1/8 teaspoon to create the same sweet taste as 1 teaspoon of sugar." But it's so sweet that I use 1/10 the amount. To replace a cup of sugar, I would use 5 teaspoons of monk fruit sweetener. Tip: hand-stir this in before using the beaters. It's such a fine powder that it flies up and out of the ...
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Would your wife like substitutes for bread and rice? The best bread recipe I've found is coconut-flax bread in The Fat Fast Cookbook by Dana Carpender. Prep time is about 15 minutes and you'll need a food processor. Rice is easy to substitute with cauliflower. There's a recipe called Rice-A-Phony in 500 Paleo Recipes by Dana Carpender. It tastes *exactly* the way I remember Rice-A-Roni. (You can probably find similar recipes online.) But then, some things taste different from what I remember, like french fries. I don't know why ever liked the things.
All the best Jan
I take probiotics anytime I take antibiotics, but I'm not familiar with grape seed extract or what it's supposed to do.