Skip approved SkipLoading/refeed day carbs

[daneoz]

^
Have you guys got journals going? Seems quite a few Aussies are getting on here

[KARA]

Nah no journals mate... Just keep my little black book of everything I do!!

Thought it'd be good to contribute a bit more for food choices than anything else as we're a bit limited here.

Must say it's only been the last six weeks that I've followed a strict skipload protocol as opposed to a shitload and completely understand now why skip favours this approach.

Far far more affective... Feel free to PM me if you'd like to know anything in particular with what I do. Trying not to hijack this thread away from what it is!

[Triple Joe]

Happy B-Day...I'm a day late and a dollar short..But isn't it the thought that counts?

Yeah defenently when your in Adelaide in 8 weeks we gotta catch up! Post show eating is the best

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[Triple Joe]

[QUOTE=KARA;984964]Keep up the good work mate not long for you either!!!

Will be up your way in 8 weeks for nationals so will have to hit you up for post comp feed places!!

Have a good weekend[/QUOTE

Yeah definitely when your in Adelaide in 8 weeks I'm in for post comp eating

Have a great weekend Kara
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[LittleMissBeast]

Super Moist Carrot Cake with Cream Cheese Frosting

My Boyfriend asked me to make him a low fat carrot cake for his refeed day... This is what I came up with.. :hungry:

Super Moist Carrot Cake with Cream Cheese Frosting

Carbs in Total Batch: 629.9
Fat: 60.8

(I make them into 22 little squares with my brownie pan)

Carbs in each square: 28.6
Fat: 2.76

Ingredients:

1 1/2 cup all-purpose flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp apple sauce
3 egg whites
1 1/2 tsp vanilla
2 cups grated carrots, peeled
20 oz. can crushed pineapple in juice, drained

For the Cream Cheese Frosting:

8 oz 1/3 fat Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract


Ingredients:

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine apple sauce, egg whites, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Spoon batter into any shape/style non-stick pan you want. Bake at 350° for 40-50 minutes for cake pans or 15 mins for cupcakes/squares, or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.

(I put the wire rack in the fridge so they get a little more firm then I slice the little squares in half and put the icing in the middle, like little sandwiches. Less mess when you are on the go!)

[KARA]

Great post!!!

Was the 60g fat just from the cheese used for the icing or does it come from somewhere else?

[Lin1]

My Boyfriend asked me to make him a low fat carrot cake for his refeed day... This is what I came up with.. :hungry:

Super Moist Carrot Cake with Cream Cheese Frosting

Carbs in Total Batch: 629.9
Fat: 60.8

(I make them into 22 little squares with my brownie pan)

Carbs in each square: 28.6
Fat: 2.76

Ingredients:

1 1/2 cup all-purpose flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp apple sauce
3 egg whites
1 1/2 tsp vanilla
2 cups grated carrots, peeled
20 oz. can crushed pineapple in juice, drained

For the Cream Cheese Frosting:

8 oz 1/3 fat Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract


Ingredients:

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine apple sauce, egg whites, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Spoon batter into any shape/style non-stick pan you want. Bake at 350° for 40-50 minutes for cake pans or 15 mins for cupcakes/squares, or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.

(I put the wire rack in the fridge so they get a little more firm then I slice the little squares in half and put the icing in the middle, like little sandwiches. Less mess when you are on the go!)

Awesome going give this a go, maybe replace the cream cheese with quark to make it less fat

[KARA]

Silly question.... But what's quark??

[Triple Joe]

I think it's Swedish cottage cheese. Denser, smoother consistency. More like cream cheese. We sell it at my work.

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[KARA]

Thanks mate! lol

How did you go on the weekend, all good?

[daneoz]

Had a small load on Sunday... Betty Crocker reduced fat packet mix brownies hit the spot haha!

[Lin1]

Silly question.... But what's quark??

It's a soft cheese but very low fat.

Quark (Golden Acre)
Serving Size: 100 g, Calories: 69, Fat: 0.2g, Carbs: 4.1g, Protein: 12g

[jwy5034]

Anyone know any good low fat chips besides chex mix?

[LittleMissBeast]

Yes, most of the fat comes from the cream cheese for sure!. The coconut contributes a little bit of fat but not much.

Another one of his favorites are the Betty Crocker Low Fat Fudge Brownies...

Angel food cake (1 box makes 2 large bread loaf pans) with 95% fat free cool whip and berries is another idea. (^_^)

[JohnnyBravo]

Anyone know any good low fat chips besides chex mix?

Kettle 65% reduced fat baked chips are awesome. Sea Salt and BBQ are my favorites. 3g fat/20g carbs IIRC