{"id":425,"date":"2011-01-05T10:36:39","date_gmt":"2011-01-05T18:36:39","guid":{"rendered":"http:\/\/rayivey.com\/wordpress\/?p=425"},"modified":"2011-01-05T10:36:39","modified_gmt":"2011-01-05T18:36:39","slug":"low-carb-living-one-year-in","status":"publish","type":"post","link":"http:\/\/www.rayivey.com\/wordpress\/low-carb-living-one-year-in\/","title":{"rendered":""},"content":{"rendered":"\"Facebook\"<\/a>\"twitter\"<\/a>\"rss\"<\/a>\"instagram\"<\/a>

Well it’s been a year.\u00a0 I’ve lost eighty pounds.\u00a0 Yay!\u00a0 Forty or so more to go.<\/p>\n

After doing the low-carb thing for so long, I’m looking at it as a lifestyle change, rather than a temporary diet.\u00a0 One of the ways I’ve kept myself sane these last twelve months is having plenty of low-carb fake sweets on hand to calm my legendary sweet tooth.\u00a0 There are lots of good options in this area, but they are mostly quite overpriced.<\/p>\n

To that end, and to introduce some very needed variety into my diet, I’ve recently ordered a whole slew of exotic ingredients with which to bake my own damn fake sweets.\u00a0 Stuff like xanthan gum, soy protein isolate, almond flower, glycerin, liquid lecithin.\u00a0 Yay!\u00a0<\/p>\n

Last night I had my first expermental low-carb baking attempt.\u00a0 Peanut Butter Cookies.\u00a0<\/p>\n

Made with natural (unsweetened) peanut butter, almond flour, Splenda, pecans, cream, and coconut, they are surprisingly good!<\/p>\n

Here’s the recipe:\u00a0 http:\/\/www.lowcarbluxury.com\/recipes\/recipe-cookie01.html<\/a><\/p>\n

Average Rating: 4.5<\/span> out of 5<\/span> based on 203<\/span> user reviews.<\/span><\/div><\/p>

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