Debbie Cousins's Journal, 16 Mar 19

Nice graph!!  

Well, thank you, @wholefoodnut! JUST got down into the 170's yesterday, and couldn't be happier! My goal is to NEVER see the 180's again. 

Deb ~ Is that a store-bought roll or home made roll? Recipe? Love the short bob haircut - shows off the pink nicely ... STOP about the age number. You look 10-15 yrs younger so who cares about counting years? I am pretty sure, given your track record, you soon will not see the 170's again either! Rock On, you are a STAR! 

That’s perfect meal, I am not bacon person but I can relate it with smoked salmon.. Do you mind to ask you if the bread home made or from store ? 

ooo smoked salmon sounds good.  

@catzz2, and @nanou_ty the Keto Rolls are homemade. I make them every week - best recipe ever (after I tweaked it JUST a bit, of course!) A recipe makes 8 rolls (the size of slider rolls), or would make 4 hamburger-size rolls - today, I made 5 hot dog rolls out of it. After this comment, I'm going to see if I can just paste the whole recipe right here into this thread so you don't have to look for it in all the other places I've posted it (Journal, Daily Accountability challenges, SwimsuitSlimdown challenge, etc.)  

KETO ROLLS Ingredients: Fine Almond Flour – 150g (about 1-1/4 cups) Psyllium Husk Powder – 40g (about 5 Tbsp.) Baking Powder – 2 tsp. Sea Salt – 1 tsp. Apple Cider Vinegar – 2 tsp. Egg Whites – from 3 large eggs Boiling Water – 1 cup Instructions: 1. Preheat oven to 350-degrees Fahrenheit. Grease baking sheet, or line with Parchment paper. 2. Place a hand-sifter into a large bowl. In order, add the Almond Flour (150g, or 1-1/4 cups), Psyllium Husk Powder (40g, or 5 Tbsp.), Baking Powder (I use double acting) and salt. Sift with hand-sifter, and then use a cup to refill sifter and sift one or even two more times. (This will give your bread a nice, even texture without big holes inside!) 3. Thoroughly shake vinegar, and then add it to egg whites. Beat with an electric mixer until frothy (about 30 seconds); then, gently stir wet ingredients into dry ingredients, until just moistened. 4. Place 1 cup water into a 2-cup measuring cup and bring water to full boil in microwave (2-3 mins). 5. While beating with a hand mixer, add the boiling water to bowl. Beat for about 30 seconds. (Don't over mix. Consistency will be like Play-doh.) 6. Moisten hands with water, and form dough into rough rectangle and cut into 8 equal parts. Then, moistening hands between each one, gently form into 8 equal balls. (Do not over-handle.) Place on greased baking sheet, and brush tops of rolls with water. 7. Bake on lower rack in oven for 45-60 minutes. (They're done when you hear a hollow sound when tapping the bottom of the bun.) Cool completely before cutting with serrated knife. Store in Ziplock bag in fridge for 5 days, or in freezer for a month or more. If storing in freezer, slice first, if you plan to toast them. Nutrition Information: (1 roll = 1 serving) Calories = 126 Total Carb = 11.12g Fat = 6.72 Fiber = 6.4g NET Carbs = 4.72g Protein = 6.04g (Also has 33% RDI for Calcium, and 32% RDI for Iron) (Adapted from DietDoctor.com – recipe by Maria Emmerich)  

NOPE - That didn't work - doesn't preserve the formatting. Let me see if I can find a better way. 

Can you click on THIS, and then look at my Journal entry for today, 3/16/19? https://www.fatsecret.com/Default.aspx?pa=memn&id=32939967 

Thx! 

Thank you so much 😊 will definitely try it! 

This looks delicious! Bacon or smoked salmon. Perfect! 

Bacon makes everything better🙋