Thread: Not hungry in P3, what should I change?

Avocados/guacamole maybe? It's an excellent fat.

Almonds are good. High cal and high good fat.

You're right, I forgot about raw nuts, I'll start that tomorrow.

Yesterday I made some mozzarella cheese crackers using almond flour. They came out pretty well. I also made some spinach-artichoke dip which was delicious (I left out the mayo since the only mayo we have has cane juice in it and used a little EVOO instead). Calories for the day came out to 1463 but my weight shot up 2.4 pounds this morning!! I'm doing a "steak" day today (poached egg whites for this vegetarian) hoping it'll come back down.

Ooooh ... Please share both recipes!!!

The almond flour crackers recipe is from sparkspeople, I just substituted mozzarella for the parmesan:

http://recipes.sparkpeople.com/recip...?recipe=858702

1 1/4 cup blanched almond flour (not the same as almond meal)
1/8 tsp. salt
1/4 tsp. baking soda
1/2 cup freshly grated cheddar cheese (I used extra sharp cheddar and lightly packed it into measuring cup)
1 1/2 T canola oil
1 large egg

Preheat oven to 350F/175C. Grate 1/2 cup cheddar cheese.

In a medium-sized bowl, combine almond flour, salt, baking soda and cheese. In a smaller bowl, whisk together the egg and oil. Pour the egg mixture into the dry ingredients and stir until well-combined.

Cut two pieces of parchment paper the size of your baking sheet. (To bake in a toaster oven with a small baking sheet, you'll need three pieces.) Put one piece of parchment on cutting board and put dough on top, or half the dough if baking on small baking sheet. (I made the dough into the shape of the parchment.) Put second piece of parchment on top of the dough and roll out with rolling pin until dough covers the parchment sheet. (It's fairly important to roll it out the same thickness or the thinner pieces will burn, a lesson I learned the hard way.)

Remove top parchment and cut dough into pieces 2 inches square. (A pizza cutter would be perfect for this if you have one.) Slide the parchment with the cut dough onto baking sheet and bake crackers 12-15 minutes, or until lightly browned.

Let crackers cool on the baking sheet for 30 minutes (or if you need to bake another batch like I did, carefully slide first batch off to cutting board to cool while you use baking sheet to bake the second batch.)

The spinach artichoke dip recipe is at food.com. I used 3T EVOO in place of mayonnaise since we didn't have any mayo that was sugar-free. I also used much more garlic because I like garlic. It came out great. I ate it with the almond flour crackers and it was very filling!

http://www.food.com/recipe/spinach-a...#ixzz1n2rb3ca1

2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach , thawed
1 (14 ounce) can artichoke hearts , drained and chopped
2⁄3; cup sour cream
1 cup cream cheese
1⁄3; cup mayonnaise
2 teaspoons garlic , minced

Preheat oven to 375°F.
Mix together Parmesan cheese, spinach, and artichoke hearts.
Combine remaining ingredients and mix with spinach mixture.
Bake for 20-30 minutes.
Serve with crackers or toasted bread.