BillieAnn's Profile

Freeze it in ice cube trays - then use them individually for all these great ideas above! I like using my old sauces as 'starters' for gravy or to add punch to other sauces.

I had that moment too about three years ago at the Jean Talon Market in Montreal. I actually gasped out loud! It just made the vegetable more magical to me... :)

I made Big Martha's potatoes for Canadian Thanksgiving. Apparently people don't like to hear that I used "a brick of cream cheese" in my potatoes. But they were sooo tasty!

Thanks for this! I bought a jar of Cookie Butter that I'm trying to use (made brownies with it once already) and received another jar as a gift. I'm swimming in Speculooooooos!

I've found adapting recipes and techniques to be helpful - for example steaming and roasting (with low/no oil - but high on spice!).

Cut sauces.

Cut any "extraneous" sugar - for me this was in coffee/tea and little candies throughout the day. My blood sugar has really leveled out as a result of this and now when I have even a little bit of sugar - wow! You can really feel it!

I also cook for a small crowd (just me!) and I find portioning out my food right away helps temptations for seconds. Portion out your dinner (make it a reasonable size) and everything else goes into containers and into the fridge.

As with the other comments above - exercise! Just make sure you have the right kinds of food around after you workout so you're not tempted to gorge to recover energy.

Good luck!

Have you tried kinako? It's toasted soybean flour - I always thought it tasted mildly of peanuts actually. I'm thinking mixing it in with another nut butter or even tahini (suggested by Manjar) might make it a passable taste & texture substitute for peanut sauce.