I don't do the SBD, but I was suprised to find some SBD recipes that are gluten-free with no modification. I just made one and it is good! Here are two that I was given today, hopefully I can find more like this. They are easy and good.

Danish in a bowl

1/2 c. lowfat cottage cheese
1 egg
1-2 tsp splenda
1 tsp cinnamon
1/4 tsp vanilla
1-2 tsp smart balance butter
2 Tbsp Low fat cream cheese
1-2 tsp splenda brown sugar
chopped walnuts

Blend egg with cottage cheese. Add splenda, cinnamon, vanilla and butter and mix. Drop cream cheese on top and sprinkle with brown sugar and walnuts.

Microwave 5 mins. Do not stir.

Enjoy
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South beach french toast.

1 egg
1 egg white
1/2 c. ricotta cheese
1/4 c. splenda
cinnamon to taste

shape into bread like patty and brown on non stick skillet. Browns quickly. Make sure you spray the pan before you cook both sides

use smart balance butter and sugar free syrup.
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both are phase 1 friendly.

frenchiemama, there are many reasons why the South Beach diet is another fad, and a bad one at that. One reason is, that the guy who invented it doesn't know much on good diet principles (he himself is on statin drugs, which proves my point). LOW FAT diets are bad for you! They actually cause heart attacks, rather than preventing them. And Splenda is just as bad for you as Aspartame.

Here are some links to follow:

12 reasons to avoid the south beach diet

New York Times article on why carbohydrates make people fat, not fat This is long, but worth every minute you spend reading it.

The dangers of Splenda

Ok, thanks, but like I said I don't follow the diet. I am not on the south beach diet. I just like having quick snacks that I don't have to spend a half an hour to make or substitute ingredients that make it taste funny. I repeat, I am not on the south beach diet.

I know you are not. But it would be better for you to substitute sugar for the Splenda (while sugar isn't good for you, its better than Splenda), real butter, regular cream cheese and regular cottage cheese, then I have no problem with those recipes, they look like nice treats.

Oh, I'm sure it would be. I don't like the taste of splenda anyway. It's kinda icky. I do like to use smart balance, though, because it has less saturated fat. That's still good, right? (I always use the regular versions of everything anyway, why get something with all those fillers and thickeners in it? bleh)

Saturated fat isn't bad. The only really bad fat is hydrogenated fat and trans fats. Real butter is healthy, lard is healthy. A lot of oils that are claimed to be healthy are not. Real butter is much better for you than smart balance. Your body NEEDS saturated fat, it can't function without it. Your heart needs it, your brain needs it. Its a myth that its bad for you.

If you read that New York Times article (you might have to become a member, which is free, to get in) you'll understand. Its the best I've read on the subject, and the easiest to understand.

I started to read it, but I'm too sleepy tonight. I only made it to page 3. I will read it tomorrow though, it looks very interesting. Thanks for posting it!

Oh, and while I'm at it, do you know anything about the "spreadable" butter? It's butter mixed with canola oil so that it doesn't get so rock hard in the fridge. I tried it before, and I like it. I would use that instead of smart balance in a heartbeat.

I use phase one recipes all the time, because they are very easy to make gluten free. I do however, totally ignore the substitutions they put in. I don't use Splenda or any other artificial sweeteners, and I very much believe in butter, Margarine is not allowed in my house. Usually even when it calls for "low fat" things I use whole versions. The food is absolutly delicious though, and the 30 minute cookbook they make is a great source for fast, easy gluten free dinners. Everything in moderation is my motto, and it serves me well. I put a post up here a while back about thier cookbooks. I don't really do any of thier "desserts" but the phase one and two dinners and sides are really easy to make gluten free.
Elonwy

Wow..thanks for sharing that article.. very interesting and informing.

along with avoiding all the things in my sig, I have recently been paying more attention to trans-fat and HFCS. We don't eat much of either due to the allergies, but I have been paying more attention.

What brand butter do you all use and how do you get it "spreadable". After using Country Crock forever, I am buying different brands. But the "rock hard" butter turns my dh off. I recently found a Blue Bonnet spreadable. Just threw the container away so I can't look right now, but I think it's margarine too w/0 trans-fat. I also need to find something for my dd to use.

I use a lot of SBD and other low-carb recipes. They are so easy to fit into eating gluten-free and for me, was a good starting point on how to eat healthy for me. I omit all the creams/milk/dairy due to my lactose intolerance. I use the potato based milk when I can or a small amount of goat's milk Feta if I *really* need cheese (with digestive enzymes I can tolerate it reasonably well).

I'll admit to using Splenda and Stevia for sweeteners rather than sugar. I actually prefer the taste to sugar in drinks. Pepsi with sugar tastes rank to me now. And while hot coffee has to be black for me, iced coffee has to have sweetener (Splenda/Stevia). Sugar doesn't taste right in it at all.

I never use butter. I'm a stickler for Fleischmann's corn oil margarine. (dairy-free). I use t for everything.

I have to add my two cents. I don't believe in diets either. I believe in everything in modification and in changing your lifestyle, but anyways. An aquaintance had a heart transplant and her cardiologist put her on the SBD. So, there are two sides to every story. He is a good cardiologist. And you are not supposed to go back and forth between phase 1 and 2 as that is unhealthy.

The recipe I like in South Beach Diet is the Mini Quiches. I use goat cheese because it doesn't cause me grief. I like them, they are fast and they taste good. I add lots of spices and vegetables.

Rusla, can you share the recipe? That sounds great! I love quiche.

Baby Quiches

1 pkg of frozen chopped spinach (10 oz)
3/4 C. egg substitute ( I even use just the egg whites one or half and half)
3/4 C. shredded fat reduced cheese (for those with dairy problems I use goat or sheep cheddar)
1/4 C diced bell peppers
1/4 C diced onions
3 drops hot pepper sauce optional.

Microwave spinach for 2.5 minutes if frozen and drain excess liquid. Mix everything together including any seasonings you want to add or other vegetables, mushrooms, garlic, shrimp etc., in a large bowl together. Then put foil muffin liners in muffin pans, spray with non stick spray and scoop mixutre into muffin cups.

Cook on 350 F for approx 20 minutes or until knife comes out clean when put in the middle. Take them out of oven and let cool. Take out of foil shells. This makes approximately a 12 baby quiches. However, if you put in lots of vegetables etc., like I do then make sure to add more egg substitute and cheese. You will get more of these quiches then. They keep well frozen and can taken out and reheated in the microwave.

The vegetable ones are approximately 77 calories.

I don't think anyone who's posting here is actually DOING the diet. I don't believe in diets of any kind, except for the gluten free one .
I have a friend who's a south beach freak, because she's got crazy heart problems. She showed me her cookbook, and I said "wow this is easy to make these gluten free in phase 1 and 2" so I got the cookbook and I use recipes from it for dinners, because its the easiest cookbook I've found to modify recipes from, easier even that the gluten free cookbooks I have. And the food is amazing.
To be very clear, I only specify phase 1 and 2 because those are easier recipies to modify and most of them don't even require modification. A normal dinner for me is a phase 1 entree, and then a side of rissotto or rice or potatoes or whatever, and I am very decidedly NOT following the diet at all. The cool thing about the 30 minute cookbook is that it has great main dishes that have very few ingredients, so are easy and cheap to make.

Heres my lineup for this week:
MON: Stir Fry with Rice noodles. ( frozen veggies, frozen shrimp, Thai Rice noodles, Wok, Wheat Free Hoisin)
TUES: Boyfriend is cooking
WED: Warm Salmon and Apsaragus Salad w/Lundberg Rissotto. Prep time 10min, Cook time 20min. Asparagus, Olive Oil, Salmon, Dijon Mustard, White Wine Vinegar, Mesclun Greens, Salt & Pepper.
Oven @ 450, drizzle asparagus with 2tsps olive oil in baking dish, season with salt & Pepp, Turn to Coat, bake 20min
Season Salmon with Salt and Pepper, lighlty brush baking dish with oil, bake salmon 10-12 minutes, until it flakes.
Put Mustard, veinegar, 1tsp olive oil, 1/4tsp salt, and 1/8 tsp pepper in a jar with a lid, close and shake vigourously.
Combine Greens and two tbsp dressing in a bowl, coat. Place salad on plate, lay asparagus on salad, put fish on top, drizzle.
THURS: eat out night
FRI: Ginger Chicken with Snow Pea Salad, white Rice. : Snow Peas, 1tbsp + 2tsp canola oil, 1tbsp + 1tsp soy sauce, 1tbsp minced fresh ginger, chicken breasts, 2 scallions sliced, 2 tsps dark sesame oil.
Boil a saucepan of salted water, fill mixing bowl with ice and water, Boil snow peas for two minutes, drain and place in ice water for 1 minute to chill, pat dry.
Combine 2tsps canola oil, 1tbsp soy sauce and ginger in a bowl, toss chicken to coat.
heat remaining oil in a skillet over med-high. Cook chicken until no longer pink, about 6 minutes per side. Transfer to a cutting board and slice.
Combine Peas, scallions, sesame oil and remaining soy sauce in a bowl, toss, serve with chicken.
SAT: Mrs Leepers Tuna "helper"
SUN: Lamb Chops with ChimiChurri Sauce, w/Lundberg rissotto: Lamb chops, 1/4 cup olive oil, 1/3 cup parsley leaves, 2 garlic cloves, 1tbsp lemon juice, 1/2 tsp oregano, 1/4 tsp red pepper flakes, Salt & Pepper
Rub lamb chops with 1 tbsp oil and season with salt and pepper. Grill on high 3 minutes per side for medium-rare ( I use the broiler, and make it well done) Remove from heat, cover with foil, let it rest.
While meat is resting, combine oil, parsley, garlic, lemon juice and red pepper flakes in a food processor. Pulse until just pureed. season with salt and Pepper and serve with Lamb.


All the quantities are for two people. I eat like a queen, its easy to prepare. Keeping in mind I have all the spices and oil and such, my shopping trip for this meal plan cost $80.00. I keep the variety up, its all naturally gluten free, and I experiment with new veggies and spices all the time, which I love. All the recipes are from a South Beach book.
Elonwy

Those recipes look really good, thanks for sharing!

Diosa, Stevia is not an artificial sweetener, but a herb that happens to be very sweet. It is considered a supplement and is actually good for you.

So, why don't you stop using the extremely unhealty Splenda and just use the healthy Stevia instead?



Well, apparently he may know what he is doing when it comes to heart transplants, but doesn't know the first thing when it comes to nutrition.

I try to, but the sad fact is the DH doesn't like Stevia, so I end up using Splenda. Wonder if I could start sneaking it in...

Stevia you do have to be careful with... too much and it tastes bitter. Yuck.

Salted butter can't go rancid (the beauty of salt) so it's fine in a butter dish on your counter, keeping it room temp and spreadable. I think it's good for a couple of weeks that way. If that makes you nervous, try using a butter bell or butter boat...

Here's a link!

The bells work particularly well for unsalted butter, since that can go rancid VERY quickly, even in the fridge.

Ah-HA! Thank you for that tip. That is something that I've always wondered about, my mom always kept butter in the fridge but some of my friend's mom's kept it on the counter. I could never wrap my head around keeping a dairy product out on the counter though (esp because of my mom, she even kept PEANUT butter in the fridge. I think she was a little paranoid about spoilage.)

Wow.. never knew that you could keep salted butter out of the frig! Hmm..

My mom always keeps her butter on the counter, and none of us ever got sick from it. We always always buy salted butter. The only spoilage issue I've had is when the dish got left open and the cats licked it, LOL

I keep mine in a butter boat, but it's more for DH's comfort because I know it won't hurt me!

Baking recipes call for unsalted butter, but it really doesn't matter, just reduce the amount of extra salt in the recipe that you put in. Besides, unsalted butter picks up the flavors of the fridge easier, YUCK!

I think we're getting too paranoid about things spoiling so easy nowadays...

How the heck did you get the peanut butter out of the jar

My aunt always kept her butter on the counter in a covered butter dish. You can also get butter boats at QVC. The have some nice ones, too.

Jackhammer.

It's like I said there are two sides to everything. Your opinion and his.

Hi -
what size are these? Like cupcake size or smaller?