Skip approved SkipLoading/refeed day carbs - Page 26

KARA · 08-10-2012, 07:22 AM

Just found some new ones....

White wings fat free self saucing choc pudding, lemon sponge, sticky date pudding mixes.

But at 4 weeks out I've barely enough energy to breathe let alone cook lol so feel free to try and let me know!

Triple Joe · 08-10-2012, 09:28 AM

Quote:

Originally Posted by KARA

Just found some new ones....

White wings fat free self saucing choc pudding, lemon sponge, sticky date pudding mixes.

But at 4 weeks out I've barely enough energy to breathe let alone cook lol so feel free to try and let me know!

Keep pushing Kara nearly there!

Sent from my GT-I9100 using Tapatalk 2

KARA · 08-10-2012, 10:05 AM

Cheers mate!

What's on for this weekend?

Triple Joe · 08-10-2012, 10:39 AM

Quote:

Originally Posted by KARA

Cheers mate!

What's on for this weekend?

Not sure probably just the usual pancakes, muffins, sushi, cereal. Though before all that I got two 1 hr cardio sessions tomorrow to round out week. 6 weeks to go

Have a great weekend Kara!

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KARA · 08-10-2012, 04:39 PM

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

daneoz · 08-10-2012, 07:40 PM

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

KARA · 08-10-2012, 08:34 PM

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 · 08-10-2012, 11:00 PM

Quote:

Originally Posted by Heckman

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 · 08-10-2012, 11:02 PM

[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 · 08-14-2012, 12:30 AM

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

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 · 08-14-2012, 01:45 AM

Great post!!!

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

**Lin1** · 08-14-2012, 04:01 AM

Quote:

Originally Posted by LittleMissBeast

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

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 · 08-14-2012, 06:50 AM

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

Triple Joe · 08-14-2012, 07:16 AM

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 · 08-14-2012, 07:59 AM

Thanks mate! lol

How did you go on the weekend, all good?

daneoz · 08-14-2012, 09:16 AM

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

**Lin1** · 08-14-2012, 09:57 AM

Quote:

Originally Posted by KARA

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 · 08-14-2012, 01:10 PM

Anyone know any good low fat chips besides chex mix?

LittleMissBeast · 08-14-2012, 01:14 PM

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 · 08-14-2012, 03:36 PM

Quote:

Originally Posted by jwy5034

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

LittleMissBeast · 08-14-2012, 03:57 PM

Low Fat Cookie Recipe:

Yield : 36 cookies. (small ones)

Total Batch: 512g Carbs, 82g Fat

Per Cookie: 14.2g Carbs, 2.2g Fat

(Most of the fat comes from the Chocolate Chips, so if you need lower fat you can sub a portion, or all of the chips for something else)

Total batch omitting Chocolate chips: 384g Carbs, 2g Fat

Ingredients:

3/4 cup white sugar
1/4 cup and 2 tablespoons brown sugar
1/4 cup and 2 tablespoons applesauce
1-1/2 teaspoons vanilla extract
3 egg white
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (I use a ½ milk chocolate and ½ butterscotch. It gives them a very awesome flavor. My boyfriend says they almost taste like little pancakes with the syrup built right in...)

Directions

Preheat oven to 350 degrees F (190 degrees C). Whisk together white sugar, brown sugar, applesauce, vanilla extract, and egg white until smooth. Combine the flour, baking soda and salt and stir into the wet ingredients until moistened. Mix in chocolate chips last. Dough will seem more ‘wet’ than traditional cookie dough. Drop dough by spoonfuls onto a parchment paper covered cookie sheet. Bake in preheated oven 8 to 12 minutes. I set the parchment sheet on a wire rack for a few minutes and then you can peel the cookies off. (yes... you have to peel them off… as they have a more spongy texture than traditional cookies).

Enjoy!

KARA · 08-14-2012, 07:09 PM

Quote:

Originally Posted by Lin1

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

Perfect, thanks!!

Triple Joe · 08-15-2012, 01:41 AM

Quote:

Originally Posted by KARA

Thanks mate! lol

How did you go on the weekend, all good?

Hey Kara it went well Thanks. Hit a good amount of food, went the lazy way and did lots of cereal, English muffins and jam. Some noodles and even had some skinny cow ice cream

How u feeling so close to show? Hope it's all going well

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KARA · 08-15-2012, 03:54 AM

That's good

I'm a big fan of the English muffins especially with honey, syrup and some nice jams!! Feeling as well as can be expected, woke up Sunday under my comp weight requirement and condition was pretty much what I'd want on comp day (except for being flat as a pancake!!!) so had a very big load as its now gonna be a matter of managing things rather than looking to drop...

But so far very very happy!!

proplanner · 08-18-2012, 11:04 PM

Quote:

Originally Posted by KARA

That's good

I'm a big fan of the English muffins especially with honey, syrup and some nice jams!! Feeling as well as can be expected, woke up Sunday under my comp weight requirement and condition was pretty much what I'd want on comp day (except for being flat as a pancake!!!) so had a very big load as its now gonna be a matter of managing things rather than looking to drop...

But so far very very happy!!

English muffins with strawberry jam and a squeeze of low fat whipped cream .awesome.

also for us aussies, just had peters low fat French vanilla ice cream in a woollies select waffle cone.

2g fat, 35g carbs, 6g protein. sweet!!!

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08-10-2012, 11:02 PM	#634
Triple Joe Intense Muscle Competitor Join Date: Oct 2011 Location: South Australia Posts: 116	[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 Sent from my GT-I9100 using Tapatalk 2 __________________ Team Skip Athlete

08-14-2012, 12:30 AM	#635
LittleMissBeast New Member Join Date: Aug 2012 Posts: 3	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.. 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!)

08-14-2012, 01:45 AM	#636
KARA New Member Join Date: Jul 2012 Location: Melbourne, Australia. Posts: 45	Great post!!! Was the 60g fat just from the cheese used for the icing or does it come from somewhere else? Last edited by KARA; 08-18-2012 at 08:16 AM.

08-14-2012, 07:16 AM	#639
Triple Joe Intense Muscle Competitor Join Date: Oct 2011 Location: South Australia Posts: 116	I think it's Swedish cottage cheese. Denser, smoother consistency. More like cream cheese. We sell it at my work. Sent from my GT-I9100 using Tapatalk 2 __________________ Team Skip Athlete

08-14-2012, 01:14 PM	#644
LittleMissBeast New Member Join Date: Aug 2012 Posts: 3	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. (^_^) Last edited by LittleMissBeast; 08-14-2012 at 01:22 PM.

08-10-2012, 07:22 AM	#626
KARA New Member Join Date: Jul 2012 Location: Melbourne, Australia. Posts: 45	Just found some new ones.... White wings fat free self saucing choc pudding, lemon sponge, sticky date pudding mixes. But at 4 weeks out I've barely enough energy to breathe let alone cook lol so feel free to try and let me know!

08-10-2012, 10:05 AM	#628
KARA New Member Join Date: Jul 2012 Location: Melbourne, Australia. Posts: 45	Cheers mate! What's on for this weekend?

08-10-2012, 04:39 PM	#630
KARA New Member Join Date: Jul 2012 Location: Melbourne, Australia. Posts: 45	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

08-10-2012, 08:34 PM	#632
KARA New Member Join Date: Jul 2012 Location: Melbourne, Australia. Posts: 45	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!

08-14-2012, 06:50 AM	#638
KARA New Member Join Date: Jul 2012 Location: Melbourne, Australia. Posts: 45	Silly question.... But what's quark??

08-14-2012, 07:59 AM	#640
KARA New Member Join Date: Jul 2012 Location: Melbourne, Australia. Posts: 45	Thanks mate! lol How did you go on the weekend, all good?

08-14-2012, 01:10 PM	#643
jwy5034 New Member Join Date: Jul 2011 Posts: 46	Anyone know any good low fat chips besides chex mix?

08-14-2012, 03:57 PM	#646
LittleMissBeast New Member Join Date: Aug 2012 Posts: 3	Low Fat Cookie Recipe: Low Fat Cookie Recipe: Yield : 36 cookies. (small ones) Total Batch: 512g Carbs, 82g Fat Per Cookie: 14.2g Carbs, 2.2g Fat (Most of the fat comes from the Chocolate Chips, so if you need lower fat you can sub a portion, or all of the chips for something else) Total batch omitting Chocolate chips: 384g Carbs, 2g Fat Ingredients: 3/4 cup white sugar 1/4 cup and 2 tablespoons brown sugar 1/4 cup and 2 tablespoons applesauce 1-1/2 teaspoons vanilla extract 3 egg white 1-1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1 cup chocolate chips (I use a ½ milk chocolate and ½ butterscotch. It gives them a very awesome flavor. My boyfriend says they almost taste like little pancakes with the syrup built right in...) Directions Preheat oven to 350 degrees F (190 degrees C). Whisk together white sugar, brown sugar, applesauce, vanilla extract, and egg white until smooth. Combine the flour, baking soda and salt and stir into the wet ingredients until moistened. Mix in chocolate chips last. Dough will seem more ‘wet’ than traditional cookie dough. Drop dough by spoonfuls onto a parchment paper covered cookie sheet. Bake in preheated oven 8 to 12 minutes. I set the parchment sheet on a wire rack for a few minutes and then you can peel the cookies off. (yes... you have to peel them off… as they have a more spongy texture than traditional cookies). Enjoy!

08-15-2012, 03:54 AM	#649
KARA New Member Join Date: Jul 2012 Location: Melbourne, Australia. Posts: 45	That's good I'm a big fan of the English muffins especially with honey, syrup and some nice jams!! Feeling as well as can be expected, woke up Sunday under my comp weight requirement and condition was pretty much what I'd want on comp day (except for being flat as a pancake!!!) so had a very big load as its now gonna be a matter of managing things rather than looking to drop... But so far very very happy!!

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