[crazywoman]

This one is really good and filling. (especially filling with the added flaxseed meal) I don't even usually measure any more. Just put in what looks right, and blend. I use different flavors. Most times I don't add the cottage cheese, but it is good with it, and adds more protein (I guess). This is abot the only shake (or liquid meal) that I can actually use as a meal replacement.

Caroline's Awsume Low-Carb Shake
This is about *the* most popular shake recipe I've seen online. Caroline says, "It's rich and creamy and yummy and sweet and satisfying, and easier to make than Atkins ice cream.
I promise you won't taste any of the individual ingredients. It can serve as an occasional meal replacement.
Put in blender jar:
1/4 cup heavy cream
1/4 cup water
1/4 cup 2% cottage cheese: I strongly recommend Breakstone's or Knudsen's
1/4 cup pasteurized egg substitute, like "Eggbeaters" (I’ll use an egg)
1/4 teaspoon good quality sugar-free vanilla extract (you may need more of the cheap stuff)
1 tablespoon protein powder: whey, soy, egg, whatever you've got on hand
6 Equal tablets, crushed (Splenda or your favorite sweetener should be substituted! -- to taste)
1 cup crushed ice, or about 7 ice cubes
Cover and blend on low speed for a few seconds, then on high speed for about 30 seconds. When done it should be thick and smooth. You can add a touch more water if it's too thick to blend.
This makes a vanilla shake containing roughly 330 calories, 5 CARBS, 21 grams of protein and 25 grams of fat.
If you want/need a bigger shake, use 1/3 of a cup of egg, cheese, water and cream instead of 1/4 cup, and add 3 more ice cubes, 3 more Equal tablets (Splenda! or other sweetener of your choice) and another tablespoon of protein powder; that'll give you about 450 calories, 7 CARBS, 34 grams fat and 28 grams of protein.
**Variations: (each addition adds more CARBS, so count them up)!
AS packets: Add 0.9 carb for each packet you use. 1 packet = 2 tablets in sweetness but has about 5 times the carb content.
Coffee (***my absolute favorite***): add a half tablespoon of decaf Folgers' crystals or your favorite instant decaf. You can also substitute strong cold brewed decaf for the water. Adds 1 carb.
Strawberry: add 1/4 cup fresh ripe strawberries. Adds 2.6 CARBS/0.8 fiber.
Chocolate: add 1 tablespoon plain unsweetened cocoa. Adds 3 CARBS/ 1.5 fiber
Out of protein powder? It still tastes great but knocks the protein content down to only 14 grams.
If you are out of egg beaters, then make it without it.
It tastes "WONDERFUL"

http://hometown.aol.com/jeproostr1/page3.html

Billie’s note: I add flax meal to it also, and sometimes psyllium husks. I use 2 eggs when using as a meal replacement. I use Sweetzfree for the sweetener. The items in red in the recipe are my notes.
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Billie
4'8" Started LC WOL Aug 2003

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[dbeltz1]

Thanks!
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"It is never too late to be what you might have been" - George Eliot

[crazywoman]

You're very welcome D. I think you could very easily incoroprate some of the flavorings from David's recipes into this shake.
And of course, come up with your own.
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Billie
4'8" Started LC WOL Aug 2003

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[Rodie]

Billie,

I have a thing about raw eggs(not cooked) even though I know Rocky down several in a glass,lol!!!! Is that ok to do??

Thanks I'll give it a try when I get my kitchen back together.

Rodie

[OceanDreaming]

Hi Rodie,

I know this wasn't addressed to me but I don't like to use raw eggs either. I get either egg white powder or pasteurized egg whites for my shakes. I think it makes my shakes nice and frothy plus extra protein.
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Angie

[crazywoman]

I use raw eggs all the time in my shakes, as well as my ice cream. I use a LOT of eggs in my ice cream, and don't like cooked ice cream.
I know this is controversial for some. And even tho I've used raw eggs in things all my life, and had no problem with doing so, I do do some extensive research on it a while back. What I found told me they were (as I already knew) safe to use.

If you just can't get past using the raw eggs, you can use the powdered eggs. When I am low on eggs, I do often use powdered whole eggs.
I got mine at www.honeyvillegrain.com. I think they also have them at www.netrition.com. Some health food stores carry them, and I'm sure there are a lot of other online sources.

Edited to note: I did find egg white pwd at Netrition, but I didn't find whole egg pwd.

Check out this post on eating raw eggs. http://stellastyle.com/community2/forum/viewtopic.php?t=5206&highlight=salmonella
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Billie
4'8" Started LC WOL Aug 2003

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[OceanDreaming]

Hey Billie,

I do agree that raw eggs are safe. But in my shakes I like the pure egg whites for the "fluffiness" or "frothiness" it gives. And it's too much trouble for me to separate eggs out. When I make Caesar salad dressing, though, I do use a whole raw egg. I remember reading that something like 1 in every 20K eggs are contaminated with salmonella. Pretty low risk.
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Angie

[crazywoman]

I use the whole egg in my shakes. I'm a believer in whole eggs, unless using for specific purposes where just the whites or just the yolks are appropriate. But that's me. The recipe called for eggs whites, or egg beaters, but I wasn't the one who made up the recipe. I always use the whole egg.
[quote=".............I remember reading that something like 1 in every 20K eggs are contaminated with salmonella. Pretty low risk.[/quote]

And that is a new strain. That is talked about in the link I posted above.

I have used the egg pwd when I was low on eggs (both egg whites & whole egg powder). I put so much stuff in mine, I guess I've never noticed it being fluffier. I may try that tho sometime when I'm just ding a really basic shake. [/quote]
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.

[OceanDreaming]

Now that you mention it, I add lots of stuff to mine too. I never thought about it before but you're right...it probably doesn't make a difference. I think I'll try the whole egg and see if there's a difference.

I have gotten hooked on David's Almond Joy shakes. It's soooooo good!
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Angie

[crazywoman]

I have been adding the flavorings from David's Almond Joy Shake to mine some. Yum!!! Tho I haven't added the shredded coconut. And I add cocoa pwd to mine too. The chocolate in the protein pwd just isn't enough for me. Seems even then, the chocolate isn't as pronounced as I'd like it to be. Think I've having problems lately with my taste buds.

I made a couple of them that I added coconut sf syrup and some extra coconut extract to them, and it made the flax meal taste like it was coconut.
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Billie
4'8" Started LC WOL Aug 2003

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[OceanDreaming]

Yup, that's the way I make mine. I don't have chocolate protein powder so I add cocoa. I also add the Lorann coconut extract along with flax meal. I was adding coconut before but then I couldn't drink the whole thing and if I did I was stuffed--for HOURS. And just for fun I calculated out the calories--it was almost a thousand!

I tried adding a whole egg to my shake this afternoon. It didn't affect the taste but it wasn't as frothy. That being said, I don't think it's worth the trouble to make it frothy anymore because it was just as tasty!
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Angie

[crazywoman]

I just got thru with an Almond Joy Shake. I used whole egg powder instea d of the egg. I basically made the "awesome" shake. Didn't use the cottage cheese (only rarely do). Used some coconut milk, oconut cream, & CC chocolate milk. Used chocolate protein pwd, a little cocoa, coconut & almond , SF syrups little almond extract & a little coconut extract. Oh, and the flax meal. I'm stuffed.
I guess one of the reasons I usually don't notice fluffiness, even when using egg white pwd, is that I always put a lot of ice in it. I usually is thick like a shake.

If someone prefers using whites, by all means use the whites!! I just happen to prefer the addition of the yolks as well.
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Billie
4'8" Started LC WOL Aug 2003

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[OceanDreaming]

What's coconut cream?
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Angie

[crazywoman]

Actually there seems to be more than one kind. One kind (I've never found it or used it) is a very concentrated ground coconut. Well, I guess I really can't explain it. It come in a box usually. But that isn't what I used anyway,....
What I used is in a can, and is mostly the fat from coconut milk. Here is a picture of what I usually get. There are of course different brands.

It says - Ingredients: Coconut milk 70%, water potassium Metabisulphite (E224) as preservative. (So I guess it isn't mostly fat. But it is more fat than the coconut milk.) It varies from can to can, but usually is very think. Sometimes about like thick cream, sometimes (usually) thicker. Sometimes I've opened a can, and it wasn't much ticker than the coconut milk.
I get it at an international foods store. I think I have seen it at stores like Wild Oats or Whole Foods too. (Maybe I've only seen the coconut milk there, can't really remember.) Since I found these at the international foods store here, I usually keep several cans of each on hand.

Hope that helped. I'm not too good at 'splainin stuff like that.
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Billie
4'8" Started LC WOL Aug 2003

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[OceanDreaming]

YUM!
I'm gonna have to find me some of that. What else do you do with it?
Thanks!
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Angie