Yes, I’m at it again. I’m nothing if not a determined cook. You might remember my failed experiment at using TVP to bake with. But it still seemed like such a good idea. For those of you who don’t read and memorize every bit of drivel that I write, TVP stands for ‘textured vegetable protein.’ I bought it because it looked interesting, didn’t have any taste of its own, and the stats were pretty darn good–12 grams of protein and 4 grams of fiber in 1/4 cup for 80 calories.
So after the peach meatloaf fiasco, I googled ‘baking with TVP,’ and came up with this carrot cake recipe! It was on a diabetic support forum, and the poor person who came up with the recipe had bought 25 pounds of TVP and was tired of TVP oatmeal. NO KIDDING! So I tried the recipe, ground the heck out of that TVP (it looked like dust by the time I was done with it,) followed the recipe to a T, and tasted the batter to check it out. Can we all say “T stands for TEXTURE?” I almost threw the whole thing away. I couldn’t imagine it being improved by baking, and why heat up the house and have an extra dish to wash. But then I decided it wasn’t sweet enough and didn’t have enough spice. So I dumped in about 1/4 cup of agave nectar and added 2 more teaspoons of cinnamon. EUREKA! I like this stuff! I cut it into 10 pieces, which supposedly have 200 calories each (a bit ‘pricey’ for a dessert in my book.) But the author said they took it to work for lunch every day. So the first day I had it for lunch. It held me all the way ’til dinnertime (4 hours!) Today I decided to press my luck, and had a piece for breakfast. Again, it held me for four hours, in spite of a 3 mile run/walk with Noah mid-morning. That is very impressive to me.
Now, the only thing is, it occurred to me, they process this stuff especially to GIVE it this texture that I am doing my darndest to get rid of by grinding. Aren’t I just trying to turn it back into soy flour? Sure enough, I checked the stats on soy flour and they are almost exactly the same. I will be getting some soy flour to experiment with. I know there is some info out there on not eating too much soy. I don’t think I eat that much. Edemame and tofu a couple times a month is all I can think of. Since I am still trying to avoid wheat, the soy flour seems like a good alternative.
Here’s the carrot cake. Plenty of texture, to be sure. But more like a whole grain type of texture, not like hamburger. Nice and moist. If I succeed with the soy flour, I’ll post the recipe.
Exercise and food was really excellent today. I felt like running a good portion of the time on our three mile walk this morning. Had a good workout at the gym, and a nice swim afterwards. Still noticing that my weight is definitely up, and I kept thinking, ‘I’m gonna weigh myself tomorrow morning.’ And then the thought struck me, knowing my weight number is NOT going to change the way I am eating. I am making good choices, and I don’t want to eat less. I only want to stop eating when I am already full and of course, I want to stop eating when I am anxious/bored/irritated/whatever. Knowing the number will not change my (good) behavior. It might make me eat more out of stress/anxiety. So, the scale continues on sabbatical.
Ooh. Here’s tonight’s dinner–most excellent! ‘Fish Taco in a Bowl.’ Just mixed lettuce, tomato, onion, cilantro with a little balsamic vinegar/olive oil dressing, topped with a piece of red snapper ‘fried’ on medium high with PAM and garlic salt, then squeezed lime juice on at the end. Yummo. I kinda wanted another piece of fish. I had an ear of corn on the side–didn’t think you guys needed to have a picture of corn. It was most excellent, though.
Back tomorrow with Noah news, I think.