[Fawnn]

I feel like I'll never get caught up on this thread! LOL (Ya snooze ya lose on Carlo's threads!)

...you can just change your definition of snack.

I love to snack on pieces of celery or a few pork rinds spread with almond butter or NATURAL peanut butter!

11 Ghiardeli semi-sweet chocolate chips (that still contain the healthful cocoabutter instead of nasty hydrogenated fats that's substituted in cheaper chocolate chips) = 3 grams carb. I occasionally allow for 11 a day. I can satisfy my chocolate craving by letting them melt in mouth, one at a time, throughout the day. ... I also make an improvised chocolate mousse/cheesecake substitute by melting the chocolate chips in some cream and cream cheese, and then stir that mixture into some whipped cream sweetened with a little powdered Whey Low™. (More on Whey Low™ in a bit.)

Giving up my Dew has been difficult, and I confess, I've snuck in a few here and there on occasion. On those days when I'm Dew-FREE (which this year, for the first time in years, has been far more days WITHOUT DEW than with Dew) and feel I need a bit of caffeine, I simply dissolve about a half teaspoon of good quality instant coffee or espresso powder in a tablespoon of cold water and add a tablespoon or two of cream to the mix. I sip that mixture and have a bottle of chilled water close by as a "chaser." (It's like sipping coffee ice cream!) ;)

For those meals where nothing else but "pop" will do, I drink a can of Canada Dry (NATURALLY FLAVORED) lemon-lime or raspberry sparkling water. (You can also get it unflavored.)

I can't handle artificial sweeteners, so I've done a lot of improvising to satisfy my soft drink cravings. (I still haven't come up with a perfect solution for a Mountain Dew substitute, but I have hopes!)

I've mentioned this on other threads: Whey Low is a wonderful, all-natural sugar substitute. It isn't totally carb-free (like sugar alcohols such as Malitol or Xylitol) or YUCK YUCK YUCK artificial sweeteners; however, if you religiously follow Atkin's advice and allow for 1 carb per pack of Splenda, Whey Low™ will get you the same measure-for-measure results as if you had used sugar for the same Net Carb count as Splenda. Here's the carb update about Whey Low™ from the FAQ page on that Web site:

Is Whey Low™ effective for low-carbohydrate dieters?
Because of their low glycemic index, Whey Low™ Granular, Whey Low™ Granular Packets, Whey Low™ Gold, Whey Low™ Powder, and Whey Low™ for Ice Cream are all ideal for low-carb dieters. The available carbohydrate count or impact carbohydrates for Whey Low™ in combination with dietary carbohydrates is only 1 gram of carbohydrates per 1 teaspoon serving. The carbohydrate count for table sugar is 4 grams per teaspoon.

Okay, that said, I'm now back to trying to get through the 500+ posts I need to read to catch up. ;)

[carlo3b]

I just had to share this with everone.. and I send this with great pleasure my FRiend.. :)

From LibKill |
Carlo: If anyone can do it you can! The second time I was at USMC Recruit Depot San Diego, I discovered a little place called "Volare's". They had the BEST Liguine with White Clam Sauce that I ever ate! I used to climb the fence (I was an athletic Marine back then) to take a short-cut to Volare's.

There was a drawback. The garlic stayed in my breath for three days.

But the pleasure of that feast was worth it! FReegards, LibKill P.S. You have my permission and consent to make this FReepmail public if you post a really good recipe.

Linguine with White Clam Sauce

• 2 Tbls. pure olive oil (use virgin or extra virgin on salads, pure, handles the heat much better)
• 2 Tbls. butter
• 1/2 cup chopped fresh flat-leaf parsley
• 4 sm. cloves fresh garlic, minced (smaller the clove, the greater the flavor)
• 4 (6 1/2-ounce) cans chopped clams, drained, reserve juice
• 1 cup heavy cream
• 1/4 cup dry white wine
• 1 pound linguine, cooked according to package directions
• Freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste


1) Heat oil and butter in large skillet over medium-high heat.
2) Add parsley and garlic; sauté until garlic just begins to color, about 45 seconds.
3) Add the reserved clam juices, heavy cream, wine and salt.
Simmer, uncovered, until mixture is reduced to thin sauce consistency, about 10 minutes.
4) Add chopped clams and freshly cooked linguine to pan and toss until sauce coats pasta thickly, about 5 minutes. Season with salt and pepper.
Serve, passing Parmesan, as desired.
Serves 4.