Wow, you guys have been busy!! This is great stuff!!! Thanks...keep it coming.<br><br>
Altoids, I do use the Barilla Plus, almost exclusively other than another whole wheat pasta I discovered at Whole Foods. I like the texture of the Barilla better. And honestly, the weight loss works better for me if I cut the carbs for some reason. Probably just from the amount of calorie reduction. When I did South Beach last year, mainly to keep a friend company and also to see if it would help regulate my blood sugar (it did) I lost 27 lbs without really trying. I was thinking of doing a modified version of that again but I wanted some more veg options to increase the variety. Salad, a veg and chicken or fish every night gets old really fast. I use egg beaters so breakfasts are OK, and I do like my homemade buckwheat & whole wheat pastry flour pancakes. I have about a dozen variations I made up with different ingredients in it: pumpkin, homemade apple butter made with Splenda, blueberry, stuff like that. I make a big batch on Sunday and freeze the rest for toast-and-go during the week. The wheat flour combination seems to work as long as I don't eat them every day.<br><br>
I have in the crockpot for tonight my version of a lentil dahl. It's basically my recipe for lentil and smoked sausage soup without the sausage and trading curry and turmeric for the thyme and rosemary. It smelled yummy just mixing it up.<br><br>
I am dying to try quinoa and bulgur, I bought some bulgur last time I was at WF, what can I do with it?? Can't you make a pilaf type thing with it, or is that wheat berries??