No Excuses - Wednesdsay - 4/12/2017 | Weight Watchers Message Boards

cathygeha
Legendary Member

Focused - hope you are, too :)

Posts: 37,939

Member is Online

No Excuses - Wednesdsay - 4/12/2017 Apr 12, 2017 5:38:51 GMT

Quote

Post by cathygeha on Apr 12, 2017 5:38:51 GMT

No Excuses

* This is a daily thread for those who want to live by the philosophy that you CAN be ON PLAN EVERY DAY, whether you are doing SFT or counting points for ALL foods!
* You aren't doing this to brag; you are doing it for YOU! Because YOU are WORTH IT and because WW has made this totally DOABLE!
* WW gives you a lot of freedom and a LOT of options that make it quite possible to live this lifestyle EVERY DAY.
* You know that this philosophy keeps you on the straight and narrow. If you give yourself an excuse to go off plan today, there will ALWAYS be another excuse tomorrow.
* SO, there are NO EXCUSES!!!
* This is your LIFESTYLE and it is a lifestyle you enjoy and you live it daily.
* Hopefully your participation here will not only inspire YOU but will inspire OTHERS too! YES, you CAN!

cathygeha
Legendary Member

Focused - hope you are, too :)

Posts: 37,939

Member is Online

No Excuses - Wednesdsay - 4/12/2017 Apr 12, 2017 5:40:53 GMT

Quote

Post by cathygeha on Apr 12, 2017 5:40:53 GMT

102. Cultivate a taste for buttermilk. It actually contains no butter and usually has very little fat: most buttermilk today is made from nonfat or lowfat (1%) milk. Not just a refreshing beverage, buttermilk is also useful in cooking.

Comments?

cathygeha Legendary Member Focused - hope you are, too :) Posts: 37,939 Member is Online	No Excuses - Wednesdsay - 4/12/2017 Apr 12, 2017 5:41:51 GMT Quote Select Post Deselect Post Link to Post Member Give Gift Back to Top Post by cathygeha on Apr 12, 2017 5:41:51 GMT No buttermilk locally...think all butter is imported so??? I can't remember loving it as a child and rarely remember it in the house. Not even sure what it might taste like

klf722
Legendary Member

Posts: 3,373

No Excuses - Wednesdsay - 4/12/2017 Apr 12, 2017 9:37:05 GMT

Quote

Post by klf722 on Apr 12, 2017 9:37:05 GMT

I use it for recipes and in shakes when I have it leftover. I have some now and may use it for mashed potatoes on Sunday. I like to use kefir more though because it has more probiotics, I think. I tried to read up on the difference between the two and kind of settled on kefir. Buttermilk has a tang. I could never just drink it straight though my grandfather did.

podkey
Legendary Member

Posts: 3,163

No Excuses - Wednesdsay - 4/12/2017 Apr 12, 2017 13:36:30 GMT

Quote

Post by podkey on Apr 12, 2017 13:36:30 GMT

Haha we churned sweet cream in grade school to make butter and drank some of the sweet uncultured liquid which I liked. I made mom buy some buttermilk.YIKES uh very different cultured. It is great for coating chicken into before putting in seasoned flour and frying. We just don't fry chicken or eat it except when very rarely served to us.

bmazzo
Legendary Member

Posts: 8,018

No Excuses - Wednesdsay - 4/12/2017 Apr 12, 2017 18:22:03 GMT

Quote

Post by bmazzo on Apr 12, 2017 18:22:03 GMT

This is very easy for me!! I am a country girl & I love buttermilk!!!! I drink it often, I love it with the SF cornbread!!!.
Recipe for oven "fried" chicken:
Dredge skinless chicken breasts in flour, then in buttermilk, then in crushed cherrios. Bake at about 375 until done, (about 30 to 40 min).
Crispy & delicious, all SF except for the flour.
Cathy, you can make buttermilk for cooking (not good to drink) by adding 1 teasp. vinegar to 1 cup milk, let it set for about 5 min & stir it up.

No Excuses - Wednesdsay - 4/12/2017

Post by cathygeha on Apr 12, 2017 5:38:51 GMT

Post by cathygeha on Apr 12, 2017 5:40:53 GMT

Post by cathygeha on Apr 12, 2017 5:41:51 GMT

Post by klf722 on Apr 12, 2017 9:37:05 GMT

Post by podkey on Apr 12, 2017 13:36:30 GMT

Post by bmazzo on Apr 12, 2017 18:22:03 GMT

Quick Reply