Vicki Beausoleil wrote:
> Nicky wrote:
>>
>> "Pete Romfh" > wrote in
>> message ...
>>> Vicki Beausoleil wrote:
>>>> Best thing to do is make your own with olive oil. Then
>>>> turn half into Aioli <insert Homer Simpson drool here> mmmmmm
>>>> Aioooooliiii
>>>
>>> Aioli certainly tastes best. But the 419 calories and
>>> 45 grams of fat per serving (3 tbs) isn't something
>>> you'd want to go frequently unless you're very active.
>>
>> Well, I'd normally use a single tablespoon, but that's
>> the advantage of a low-carb lifestyle over a low-fat one
>> - a tablespoon of polyunsaturated fat seasoned with all
>> those lovely flavinols fits right in to my diet : )
>>
>> Nicky.
>>
>> --
>> A1c 10.5/5.6/<6 T2 DX 05/2004
>> 1g Metformin, 100ug Thyroxine
>> 95/73/72Kg
>
> I usually use around 2 tablespoons, plus a splash of
> cider vinegar for extra zing. I basically only watch
> carbs and type of fat. I'm scrawny, so I should eat more
> calories, not less! Garlicky yogurt would do the job.
> I've recently gotten quite addicted to Mediterranean
> yogurt, to me it's like eating sour cream. It makes
> labneh to die for!
>
> Vicki

I wish I was so blessed. I've got to cut fat, cals, and carbs.
I won't be seeing a real double cheeseburger for a looooong time.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org