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As we age our metabolism slows, causing weight gain. To combat this phenomenon I eliminated salt and sugar from my food 20 years ago as restaurants have already added both and any kind of prepared food, preserved meats, canned or frozen foods have tons of both so, avoid buying them. I've found that if I don't have it within hand's reach, I won't eat it. A weekly chocolate bar is O.K. if the daily foods are focused on fresh veggies and fruits. I loss 30 lbs. over a year's period by simply making these changes.
Interesting to know I am not the only night owl. I had a gastric by-pass a few years ago because I was an uncontrolable diabetic. That changed my diet drastically. I eat 70% protien and 30% everything else. No white food like bread, rice, noodles. Very few veggies, especially fresh ones, no fruit unless canned and very little of that--creates too much gas and would expand my stomach. No juice, no soda and NO SUGAR EVER AGAIN. I can't have anything that has a levening agent--like bread, white flour which has glutin, soda pop.
As a side benefit, I lost 190 pounds the first year and another 50 since then. I need to lose 7 and a half more to reach my ideal weight. By now it is pretty hard to lose more but slowly but surely I am. I not longer take any medication to speak of when before surgery I took a handful several times a day. Now I take vitamins, minerals, and a few other things like that.
The point is, I spent the last several years learniing to eat healthy for me and I have the energy of a two year old. I expected not to want to cook anymore but I still love to cook. This time of year I bake for my neighbors. This particular year they are all getting sugar free treats because they have come out with so many new ones no one can tell they are eating restricted sugar foods. Many of my cookies have a mixture of flours and cornmeal because cornmeal doesn't give the same problems white flour does. I am also not allow to eat wheat bread. I tend to eat corn tortillas because they have no flour and little if any levening. It is truley amazing what one can do given the right motivation,
For example, I made peanut butter cookies for Thanksgiviving for my little brother. One batch had sugar, the other had no sugar and no flour and a fourth the amount of levening. No one could tell the difference at all taste or appearance wise. The sugar recipe made about 40 4 inch cookies the sugarless made 11 cookies. It normally makes about 24 1 and 1/2 " cookies. I made them look alike to see what the reaction was.
If people are interested I have developed many recipes along these lines. Just let me know.
The sugarless peanut recipe came from Splenda. It consistes of
1 cup Splenda (or regular sugar [or a sugar blend* ] or use half White Splenda and half Brown Splenda]
1 cup of butter,
1 cup of peanut butter (I use crunchy)
I added 1 teaspoon of baking powder.
Cream it all together. Add a 1/4 cup of miniture chocolate chips if you just need that to make it like a "real" cookie. Roll teaspoons of dough into a ball then criscrosse--flattened 2 inches apart on an ungreased cookie sheet. Bake 10 min at 375 on a shiny baking sheet. Should make about 24 cookies.
You can also leave the chocolate chips out and drizzle the cooled cookie with chocolate fudge sauce for a fancier look.
Because peanutbutter cookies tend to crumble I divide the dough into 24 balls and put one in each cup of a mini-muffin pan. Let them cool at least 10 minutes before removeing from the cookie sheet regardles of which kind you use.
Splenda also has a "Sugar--Blend" *sugar in white and brown sugar. They are made with half reguar sugar and half Splenda. That cuts your sugar use by about 1/4 because you only use half as much of these blends as regular sugars. So if you chose to use them, you would use 1/4 cup white blend and. 1/4 cup brown sugar blend. for a total of 1/2 sugar all together.
Then there is Stevia which is another subject all together. www.aarp.org/community/editor/fckeditor/editor/images/smiley/msn/tounge_smile.gif" />