Libby's Page

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Libby replied to the discussion My Vegan ExtrEEEme approach 13 hours ago

Libby replied to the discussion Need Advice & Opinions.... Sep 2

Libby replied to the discussion diagnoses Sep 1

Libby started a discussion called Psoriatic or Rheumatoid Arthritis? Aug 30

Libby replied to the discussion The Next Level!!!! Aug 30

Libby replied to the discussion Life with Type 1.5/LADA-How it all started Aug 28

Libby replied to the discussion GAD TEST QUES Aug 25

At 4:28pm on August 16th, 2008, Janie said…: hey I'm also curious about your diet and excercise stuff.
I work out like.. 5 times/week and my BS is out of control. I'm afraid to give insulin when I work out due to lows... and then if I don't, it's still super high! Do you just eat beggies and protien ??

At 5:59pm on August 13th, 2008, seraphim crying said…: how did you get your A1C so normal?

At 5:39pm on August 13th, 2008, Brian said…: Diagnosed on my birthday. bummer... at least it wasn't yours!

At 11:44am on July 29th, 2008, elaine peterson said…: Hi Chef Libby....have you ever used the sugar free syrups to flavor whipped cream? I am worried the liquid will keep the cream from stiffening.

I have been using the Archer Farms brand SF hazelnut to make an afternoon iced coffee. I have seen the large bottles of DaVinci SF raspsberry and vanilla at Marshalls and Home Goods.
Thanks for all your cooking advice,
Hope all is well with you.

At 8:56pm on July 1st, 2008, Andy Barnes said…: Hi Libby,
Will you shair your waffle rec using ground flax seeds with me I love waffles but don't get them vry offen.

Thanks in advance,
Andy

At 1:55pm on June 1st, 2008, Kristin said…: Congrats on the A1c Libby! Well done!

At 6:42pm on May 26th, 2008, Cathy said…: Enlightened Banana Pineapple Muffins
2 cans (8oz each) crush pineapple in juice
1 pkg fat free banana muffin mix
1/2 tsp grated orange peel
1/4 c wheat germ
1/2 c sweetned flaked coconut
Preheat oven to 375
coat 10 non stick muffin cups with cooking spray.
Drain pineapple in colander reserving juice.
Drain pineapple well by using back of spoon to press
out remaining juice . Pour juice into measuring cup. add water if
neccesary to make 1 c liquid. stir together drained pineapple
with orange peel ,set aside .
2. stir together muffin mix and juice mixture in medium
bowl until well moistened . divide muffin batterequally among preparred
muffin cups. sprinkle evenly with wheat germ. top with equal amts
of pineapple mixture . sprinkle evenly with coconut . bake 16 to
20 mins or untill coconut is lightly browned and inserted toothpick
comes out clean . cool 5 minutes in pan on wire rack . remove muffins
transfer to wire rack to cool completely .
here is the carb 43 grams .

At 11:17am on May 26th, 2008, Cathy said…: judith here is one for you I hope you like it and please let me know what you have in the way of recipes . I have several .

1 medium eggplant, cut into bite-size pieces
1 medium onion, cut into 1/2-inch-thick slices
1 medium red pepper, cut into 1/2-inch-thick slices
1 medium zucchini, cut into 1/2-inch-thick slices
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1 (16 ounce) can low-sodium diced or stewed tomatoes, undrained
2 tablespoons KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

Preheat oven to 350 degrees F. Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 min. or until vegetables are tender and lightly browned.
Add tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella cheese.
Bake 15 min. or until cheese is melted and vegetable mixture is heated through.

My family loves this recipe and they eat so much of it ,it is gone in like 15 minutes . Delete Comment

At 2:48pm on May 25th, 2008, Cathy said…: hi someone told me you are thinking of doing a recipe exchange ? cause I had started a discussion and someone told me you are thinking of doing one . would like to be a part of it if you are . get back in touch with me .

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