Losing Weight

Hello, readers! Once again it has been far too long since I have written. Since we last chatted I have started a new job and have been getting ready to move. My new job has kept me pretty busy with learning the tasks I am responsible for, as well as working the hours that are given to me. I must say I love my new job more than any other job I have ever had. That's besides the point though. I haven't been too busy with getting ready to move until the last few weeks. Anyways, I digress...

Lately, I have been thinking about weight loss and being healthy. I have been trying to lose weight lately. I haven't been comfortable with the way I look or feel for a long time now, so it is about time I do something about that. I never expected to feel the way I do now.

Having PKU and trying to lose weight is surprisingly easy and hard at the same time. Of course, having PKU, you have to cut out high protein foods. Then, trying to lose weight, you have to cut out high fats and carbohydrates. So basically, what I have been doing is drinking my formula and eating fruits and veggies. I haven't been too worried with cutting out bread because as of lately, I haven't been eating too much of it. I realized that is where a lot of my protein was coming from. I want to try to make low protein bread, but I just haven't gotten the mix for it yet.

On another note, I am scheduled to go see my Metabolic Specialist on the 30th. I am hoping that this appointment is the one where she puts me on Kuvan to try it out. I will update you all after the appointment.

Basic Bread Recipe
Makes 12 servings

• 1 box (500 g) Loprofin Mix
• 1 sachet dried yeast (supplied with mix)
• 2 tbsp vegetable oil
• 425 mL (about 14.5 fl oz) room temperature water
• 1 x (2 lb) bread loaf pan + 1 x (1 lb) loaf tin OR 3 x (1 lb) loaf tins
• Optional Flavors to be added at Step 4:
• Sweet breads: 250 g (8.5 oz) dried fruit of your choice, 2 tsp sweet spice and/or 2 tbsp molasses.
• Olive and Tomato Bread:1 tsp salt, 3 tbsp olives and tomato

Preparation:

1. Preheat the oven to 425°F.
2. Mix together the Loprofin Mix and the yeast into a large bowl, stir in the oil and water.
3. Beat the mixture for 1 minute, if using an electric hand mixer, or 2–3 minutes if using a wooden spoon, until the batter is smooth and glossy.
4. Stir in the flavorings if desired.
5. Divide the mixture between the prepared tins, smooth the surface and carefully brush with oil to seal the batter and prevent it drying out whilst rising.
6. Loosely cover the pans with cling wrap and put in a warm place to rise. This should take about 30 minutes, until the batter has doubled in size.
7. Remove the cling wrap and bake the bread in a preheated oven (425°F) for approximately 25 minutes, until golden brown.
8. Cool on a wire rack.

Nutrition Information (per serving):

Calories: 170
Protein 0.26 g
Phe: 10 mg

Anyways, that is all I have for now.

Until next time,
Phe


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