Friday, January 30, 2009

Another Day, Another Book Winner

It’s Friday which means I’ve drawn a winner of “Joy’s LIFE Diet” book. Congratulations, Donna! You’re the winner! Please send me an email with your address and I’ll get it out to you right away.

Thank you everyone for posting a comment to try and win. I like giving stuff away, so hopefully I’ll get the chance again real soon.

Also, a big thank you to all of you for lending such supportive advice about my website being linked on a fake weight-loss blogger’s site (or as Crabby McSlacker put it, I have “colonic cleansing cooties!”). I’m taking advantage of the free advertising (let the fakers cough up the advertising bucks!). When people click on my site from the fake site, they are greeted with a “I don’t endorse berry or colon cleansing diets...but welcome to my site…” note and hopefully they’ll be encouraged to do safe and healthy weight loss rather than a quick fix.

Speaking of winners…

As part of my resolution to try a new recipe every week, I made Spicy Peanut Slaw Wednesday night and thought I’d pass it on. I found the recipe on Bell Plantation’s website (they make my beloved PB2, powdered peanut butter) and it was contributed by Kristina Landgraf.

I’d dragged my feet for months with making this. For some reason the ingredients didn’t seem like they’d go together. But I was really in the mood for something spicy and Asian, so I figured I’d give it a try and it would be cheap to throw together. If I didn’t like it, I wouldn’t feel guilty throwing it away.

However…not only did I like it, my husband liked it, and I couldn’t wait to get up Thursday morning and eat the leftovers for breakfast! A heads up, though. This is best served within a few hours of making it. It was OK the next day, but a little runny.

Spicy Peanut Slaw

1 1/2 tbsp. PB2 (just the powder; don’t mix it with water)
1/2 tsp. grated fresh ginger (I used ¼ tsp ground ginger from a jar)
1 chopped green onion
1 tbsp. rice vinegar
1 tbsp. sour cream (I used fat-free)
1 tbsp. soy sauce
1- 2 packets Splenda (I used a packet of stevia which is about ½ tsp.)
1/4 tsp. cayenne pepper (I used 1/8 tsp.)
3 cups shredded coleslaw/carrot mix (I used broccoli slaw)
1 tbsp. chopped peanuts

Wisk first eight ingredients together in large bowl. Add slaw, mix well, and top with peanuts. Put in the refrigerator for at least 30 minutes before serving. If you like it a little sweeter, add more sweetener. More sour? Less sweetener.

Here’s the Points low-down. Making it like I did with fat-free sour cream, the entire salad is 3 Points or 1 Point divided into three servings. By omitting the chopped peanuts, the entire salad is 2 points or 0 points divided into 3 servings.

Happy Friday! See ya’ll again in a few days.

7 comments:

  1. I do like that PB2. Have you tried the chocolate one?

    I like to use it as a frosting spread on muffins or toast.

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  2. ok so I know you've talked about PB2 and you like it but I was wondering if you could make some comparisons. I'm not able to purchase it locally and its a little pricy to buy it online for a 4 pack, espically if I end up not liking it. How does it compare to regular peanut butter, natural peanut butter, and can you describe the taste and consistancy? I hate to be this weird but I'm cheap lol :-)

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  3. Sounds yummy. Funny how fast a bowl of something disappears when the husband likes it!

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  4. The slaw sounds awesome. I printed the recipe. :)

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  5. Hi, Nicole. I'll post a PB2 blog soon. Thanks for the suggestions. You ask very good questions and ones that I can understand you'd like answered before spending the $. No prob.

    Hey, Lori, do you do anything different to your PB2 to make it a "frosting" or are you just calling it a frosting? I'm a HUGE frosting freak and thought maybe you had some cool trick :)

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  6. I adore my PB2. I laugh that when I did my video shoutout I was semismitten and have only fallen more deeply in love :)

    especially for TRAVEL!

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  7. Thanks for the recipe review. I just got my first PB2 this week, and I'm looking forward to trying it in lots of ways.

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