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  #1   ^
Old Mon, Dec-02-02, 09:13
Pokey's Avatar
Pokey Pokey is offline
Senior Member
Posts: 342
 
Plan: Atkins
Stats: 299/288/197
BF:
Progress: 11%
Location: Colorado
Default Jicama

Does anyone know how many cal and carbs and etc are in Jicama. I think it is a Vegetable. But i cant find anything about it.
Thanks,
Pokey
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  #2   ^
Old Mon, Dec-02-02, 09:39
Pokey's Avatar
Pokey Pokey is offline
Senior Member
Posts: 342
 
Plan: Atkins
Stats: 299/288/197
BF:
Progress: 11%
Location: Colorado
Default Substitute

Oh yeah! I had another question. Can we use Substitute eggs? Reason being they are lower in Colestrol. But are they good otherwise for the PP WOE?
Pokey
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  #3   ^
Old Mon, Dec-02-02, 18:34
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mizholly mizholly is offline
Registered Member
Posts: 98
 
Plan: Protein Power - slightly modified
Stats: 185/156.5/145 Female 5'7"
BF:gettin' better!
Progress: 71%
Location: Desert Southwest, USA
Thumbs up Jicama

Hey Pokey!

Jicama is definitely a "thumb's up" for our way of eating. It is listed as a 'yam bean tuber' in Corine Netzer's Food Counts book. 1/2 cup raw=5.3 carbs. It is wonderful in salads and just raw out of hand.

If you haven't tried this:
Jicama thinly sliced, spread with cream cheese and sprinkled with Cinammon Splenda - heavenly!

I even cook Jicama in the pressure cooker with SF cider mix (Alpine), spices & a bit of Splenda and use it in my Chicken Jicama Salad - which is like a mock-Waldorf salad. So nummy!

I don't see any problem with "fake" eggs, just watch the carb count. We use them all time and they are lower in fat, about the same in protein - definitely a good thing!

Stay well!

Holly
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  #4   ^
Old Tue, Dec-03-02, 09:12
Pokey's Avatar
Pokey Pokey is offline
Senior Member
Posts: 342
 
Plan: Atkins
Stats: 299/288/197
BF:
Progress: 11%
Location: Colorado
Default

Thank you so much for all your advice.
Pokey
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  #5   ^
Old Thu, Dec-26-02, 15:32
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MKGretchen MKGretchen is offline
Senior Member
Posts: 102
 
Plan: Protein Power
Stats: 198/183/165
BF:
Progress: 45%
Location: Wyoming
Default Jicama snack

I love the idea of the jicama sliced thin and sprinkled with Splenda and cinnamon. I have a Bruner slicer and I can slice thick or thin with it and am going to try it soon.
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