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Debbie Hubbs (with her husband Don in the background) and Monique Forslund join Jimmy and Mindy (and Christine) for the last of our episodes recorded LIVE from the 2011 Low-Carb Cruise! It was so much fun chatting with people on the Low-Carb Cruise and learning more about their healthy low-carb lifestyle. Debbie is one of the organizers of this annual event and shares why she keeps doing this year in and year out. Monique tells us about her LCHF (Low Carb High Fat) success story losing weight and becoming passionate about health and fitness teaching Zumba classes and educating about childhood nutrition in Sweden!
We’ve got some great recipes today, including a mock Pita for sandwich wraps courtesy of our Swedish friend from South Africa Monique (get the directions here: http://www.lifezone.se/en/food-tips/moniques-very-popular-egg-wraps-3061144) and Debbie’s crowd pleasin’ tongue teasin’ Oopsie Rolls which can be made as hamburger buns/deli rolls or as desserts!
Check out Debbie’s fabulous recipe here:
4 eggs (at room temperature)
4 oz cream cheese
1/8 tsp cream of tartar (optional, won’t affect the recipe if not used)
1 level scoop vanilla whey protein powder (to give it more of a “bread” texture)
1. Separate eggs into 2 bowls; use glass or grease free metal for the egg whites.
2. Beat the egg whites & cream of tartar until stiff peaks form.
3. In 2nd bowl, beat yolks together with cream cheese and protein powder. If you want your oopsie for dessert – add splenda or cinnamon or cocoa powder. Or add garlic powder, pepper, cheese, etc for a more savory oopsie. Or leave plain.
4. Carefully and slowly fold the yolk mixture into the egg whites.
5. Spray cookie sheet, or muffin top pan with a non-stick cooking spray. Drop mixture onto cookie sheet or muffin top pan.
6. Bake in a 300 degree oven for 30 to 40 minutes .
Cool completely before storing. To store, layer between sheets of parchment paper, wax paper or non-stick foil. Place in a gallon baggie in the refrigerator leaving the baggie open overnight which causes them to dry out a bit which makes them more of the consistency of bread. Can freeze. OK to double or triple recipe.
Makes about 10-12 small rolls.
5 fat grams;
4 grams protein per roll