Lost three more pounds on adding bread

Lost three more pounds this week my the receipt please below. I’ve now added bread on a vegan diet if you’re not careful you can get very hungry. When I was doing the search solution which I still lamb I became very hungry and ate all the time. Now I’m not hungry all the time because I added in very good brands without added sugar call prairie bread etc. it’s hard to realize that you can now add carbsBut you can and when you do you’re not so hungry.

I don’t know if I can get this in here but I did show you some sample things that we made up in my home for my diet this week

The first photo is of rice cakes that we made up the earth so good you cannot believe that they are great for snacks too I use brown rice I just have a certain way of cooking brown rice that it actually looks like white rice and you cannot tell the difference at all on McDougall diet either rice is OK but I like the more nutritional products.   McDougals starch solutions. I do cook with oil and at the last minute and in Eva vegan butter.

The second photo is of our results the first one is a rice cake the second plate is the cucumber sticks I make and have ready to eat in the refrigerator I love the sticks you have to cucumber seed it then third it and make the sticks that easy. 

The fourth one is what we made the day before that I had left over but I decided to do a comparison in the square bowl is the leftover potato patties. And they are so delicious. The recipes are similar but not quite.

 

Addendum:  RE Sent to my children as a remedy for diarrhea and this is the recipe I used. Freeze the patties and have them in the freezer just for the times that you needed

IMG_0132.HEIC

You can’t find cream of rice at the stores any place. Do you know why? Diarrhea! It is the best diarrhea medicine. There seems to be a shortage of cream of rice in the stores every where-stock up while you can. I even found on YouTube they give it to the dogs for diarrhea it’s good for animals hello!

So I decided since I have 3 feet of colon missing and I get diarrhea continually if I eat too much fruit without a meal that if I use my rice crêpe cakes and freeze them individually and take one bingo it works.

Now take this recipe very seriously freezing one by one and you’ll never have a problem with diarrhea again love your mother

BROWN RICE PUDDING

This recipe has lots of vanilla custard, quick and easy to make and you can change the recipe the next week into the best whole wheat bread pudding. When you have left over rice from another meal is good timing to make this rice. It's a good healthy snack food at 3:00 am to have on hand whenever hungry. I use the same recipe for my bread pudding. (...use good whole grain breads with fiber, or gluten left over breads) You can use white rice, the cooking time is different. Cook rice as directed on package.

First, Bring brown rice to boil for about 40-5 in small pot with lid, then turn down heat, so it will not boil over and absorb water for the rest of the time. (Keep in little more than twice as much water then rice)  For vegan just cook the brown rice later sweeten to taste and add in raisins if desired. (Replace nut/or, almond milk i.e. for some of the water or milk.)


 If I'm in a hurry I do this quick recipe.
Ingredients
Combine: Important whisk the liquids together, adding in the bread or rice added in later.
3 beaten eggs,
1/4 cup sugar or (a bit of agave mixed, w powdered Stevia, it gets sweeter as it sets up)
1/4 teaspoon salt,  (less if you put salt in cooked rice
ADD: 2 1/2 cups cream or almond/rice milk, soy or cream-for milk. Soy/protein is what I use.
1 1/2 tsp. vanilla, (plus, a little dab of lemon flavoring)
ADD: 1 cup cooked brown rice
Handful or 1/2 cup raisins (for this recipe in bread pudding add cranberries and nuts; good for left-over gluten free breads)
A dash of nutmeg on top before putting pudding mixture in oven.
Bake in buttered casserole dish for abt 50 minutes (or until it becomes a more solid custard and a knife will come out clean)
Bake at 325 with the casserole dish, in a pan of water, so it's not tough.
Refrigerate and cool (top with Real Ready Whip)
Tip: On cooking Brown rice always needs more water 45 min, bring to a boil then after any needed water, boil down and if needed, add more liquid then don't lift the lid to peek. (depending on how much rice used) brn rice needs more cooking time than white. Let rice on the top of stove cool in the pan, don't lift that lid. When it cools down fluff then I freeze one cup of rice to each zip lock baggies for this recipe. Follow directions on your rice.
* Bread Pudding: I use walnuts for the fat I need, and/or a bit of cranberries, keep it light because my bread was heavier. I topped it with my favorite spray RedyWhip (brand name) when served. It keeps down adding any more sugar.
https://www.pinterest.com/ptsherm/bakery/

COMMENTS ARE Most WELCOMED

PUMPKIN, RICE PUDDING

Pumpkin-Spiced Brown Rice Pudding

Use real pumpkin in this Pumpkin-Spiced Rice Pudding recipe. Add in a handful of nut meats, raisins to left-over rice or, as she has here. I freeze any left-over rice in one cup portions in zip-lock bags. Ready for a  handy quick dessert.
(Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)

Ingredients for the uncooked rice

• 1 cup rice (I used a rice-blend of quinoa, brown rice and barley, feel free to use short-grain rice or long-grain) 
• 1/2 cup light brown sugar  
• 1 1/2 cups whole milk (2% can be used, too!)  (soy organic milk or cream)
• 1 cup water, plus more at the end of the recipe for consistency purposes  
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt 
• 1 cup pure pumpkin puree
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon freshly grated nutmeg  (or, sub for the pumpkin pie spices + cloves)
• 1/4 cup pumpkin seeds, roughly chopped (or, handful of chopped pecan)

Directions

1. In a medium saucepan, combine the rice, brown sugar, milk, water, butter and salt. Bring the mixture to a gentle simmer, cover, and allow to cook until water has mostly evaporated and rice is tender, about 20 minutes. (This will vary depending on the rice or rice blend you use so I say check on it periodically and add water as needed.)  (or, I use my frozen. I  have a special way of cooking perfect rice.)
2. Uncover the pot. If the water has completely evaporated, add about 1/2 cup to 3/4 cup of water. Pour in the pumpkin puree, cinnamon, cloves, ginger and nutmeg. Stir and give it a taste; adjust the spices and sugar to your liking. I found it perfectly spiced and sweet. Divide amongst bowls and garnish with pumpkin seeds. If you’re reheating this, you may need to add a splash or two or water or milk to get your desired consistency.

Yield: 6-8 servings

My version: The rice is already cooked. We put the pudding in a pan over water under a bigger pan, 350 until the knife comes out clean.

RICE PUDDING (STOVE TOP)

This Rice Pudding is so good, creamy, thick and rich. I have another in this blog that's baked in the oven which develops its own thin custard on top if you don't use the wrong rice that absorbs all the milk). Cream will always make the pudding richer tasting.
You have to take your time when cooking rice pudding on the stove-top, follow all the directions to a Tee, and know your stove-top enough to be able to tell if the pudding is getting too hot or not hot enough. You may need to be more of an experienced cook to have success with rice pudding. It take time to get the right recipe. I've used brown rice on some of the recipes, the absorbency of liquid is different with each brand of rice. Don't give up till you find your nich.

Don't substitute the half and half in this recipe. If you don't want to use rum, use some extra vanilla or some rum flavoring.
Use arborio rice for this pudding. Most any rice will do, but arborio makes that thick starchy that you want for rice pudding. Basmati is good and so is sushi rice, but it is a bit less starchy than arborio.
The directions say to use a heavy-bottomed saucepan. That is the very best kind of pan to use for rice pudding. If you don't have one, try to get one! Or, wait to get one, then make it carefully and don't overheat the pan, or the rice pudding will scorch.
Read the instructions carefully before you try to make the pudding, get your ingredients out, all measured and ready to go.
Ingredients:
3/4 cup raisins
2 tablespoons dark rum
3/4 cup arborio rice or use basmati
1/2 teaspoon coarse salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract

In a small bowl, combine the raisins (and rum or vanilla add last minute). Set aside.

Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed.
Stir frequently during this process. If your stove-top is very hot, pull the pan off the burner about half way.

Stir in 4 cups of half-and-half and sugar and bring to a boil. Lower the heat just a bit and simmer uncovered for 25 minutes, until the rice is very soft.
Stir often, especially toward the end of the cooking when the ingredients are getting thick. Add the last cup of half and half, stir well. Slowly stir in the beaten egg and continue to cook for 1 minute. (With arborio or sushi rice, you may think its thick enough that you don't need the egg. However, the egg lends a richness to the pudding that you don't want to omit).Turn off the heat and add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum.

Stir the pudding well and pour into a bowl. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Serve warm or chilled.
http://my-lettersfromhome.blogspot.com/2011_01_01_archive.html (Low Fat?)

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