Tag Archives: Truvia

PureVia Now Available At Costco

When I originally started on Jorge Cruise’s Belly Fat Cure Program just about a year ago, the large majority of people weren’t yet aware how dangerous sugar can be to the human body. While it’s still arguable how well aware the public is now, it’s considerably more aware now than a year ago. Truvia and PureVia were just hitting the market and most people still unaware the Coca-Cola and Pepsi Cola are the major backers behind the companies that make these Erythritol and Stevia combinations and helped push their rapid approval through the Food and Drug Administration (FDA) to be used as a sweetener.

A year ago, you’d be just starting to see Truvia and PureVia hitting the shelves of the average supermarket, and now they’re pretty much a guarantee to be seen there. Both are starting to make their way into beverage products made by the respective cola giants although they’re yet to make their way into the cola giant’s diet versions of their signature products. Perhaps one of the signs that things are changing in a good way is that packets of PureVia are now available in the bulk purchasing giant warehouses of Costco. The super-sized boxes of packets which contain 300 packets are humongous compared to the 40 and 80 count boxes you can typically find in a regular supermarket.

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Jorge Cruise’s Sugar Free Chocolate Shake

Recently, I got a blender and have finally been able to try out Jorge Cruise’s recipe from the Belly Fat Cure book for the Sugar Free Chocolate Shake. The recipe is on Page 83 under the title “Chocolate Lover’s Shake.”

When buying the ingredients, I opted to get Vanilla flavored Whey Powder instead of the Chocolate flavor the recipe calls for. I figure if I want to experiment with other flavors then it’s easier to use Vanilla as the base flavor. I initially had some of Clemmy’s Chocolate flavored Ice Cream and opted to use it and the chocolate flavored unsweetened almond milk to add the chocolate flavor. I didn’t bother adding any of the Truvia as I wanted to see how sweet it would taste without it and I threw all the ingredients into the blender and let it do it’s thing and poured the shake into a hurricane glass and topped it with whipped cream.

The shake tasted amazing. I’ve since made a few more shakes and have tried some other variations, everything from Clemmy’s Vanilla Bean Ice Cream and Vanilla almond milk and adding cocoa powder to give it chocolate flavor and even adding a few ice cubes to the blender to help it stay colder longer and it’s been fun experimenting with various ways to make the shake. I’ve even thrown in Psyllium Husks to add more fiber to the shake and they’ve all come out delicious and completely guilt free and sugar free.

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Sugar Free Nanaimo Bar Factory In My Kitchen

Nanaimo Bar FactoryYesterday, I took on the daunting task of making four batches of Nanaimo Bars using the Sugar Free recipe I developed earlier this year. (For those new to my blog and unfamiliar with my adventures developing my Sugar Free Nanaimo Bar recipe, click here to see all my Nanaimo Bar entries. The recipe also appears below.) It was the first time I have made multiple batches in one day and it was certainly an interesting experience. As the dessert is a layered treat, I did all four sets of each layer before moving on to the next layer. It was definitely a big production and of course, I couldn’t do them all the same, so I did three batches as the regular version of the recipe and one batch in the peanut butter variation.

Part of the reason for doing so many batches at once is that I promised a batch to be a gift for a friend for his birthday, also I’m attending a couple of Thanksgiving events that I don’t want to arrive at empty handed. Also my roommates really liked the peanut butter variation when I first tried that variation of the recipe but I haven’t made a second batch of that one, until now.

I had to set up the kitchen into almost a factory setup with many little “stations” to handle the various preparation work. I had a food processor station, a mixer station, a boiler station, as well as a station to store the pans between batches. And I was jumping between the various stations often working on more than one batch at a time. In some cases I was putting butter into the double boiler to melt for the next batch while finishing the chopping and mixing for the previous batch. It definitely felt like quite like a factory production with various stations I set up in the kitchen to handle the specific preparations tasks. It definitely worked really well for getting the base layer made.

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Stevia Extract In The Raw Sent Me Samples

Stevia Extract In The RawThe kind folks at Cumberland Packaging, the makers of Sugar In The Raw, sent me some samples of the Stevia Extract In The Raw product. As someone who’s been on Jorge Cruise’s Belly Fat Cure program since April, I’ve been actively replacing sugar with a lot of alternative products, such as Truvia, and PureVia.

One of the big challenges is trying to find good natural substitutes for sugar, unlike the popular “packet” type sugar alternatives you usually find offered everywhere such as saccharin, aspartame, and sucralose all of which are toxic man-made chemicals. Stevia is a great alternative but I’ve only tried it when it’s blended with a sugar alcohol such Erythritol, as is in the case of both Truvia and PureVia. Those brands say that they combine the sugar alcohol with the stevia to help remove the bitterness of plain stevia. So I was a bit hesitant to try plain stevia.

So when I saw the opportunity to have the makers of Stevia Extract In The Raw to send me some samples, I thought it was a great opportunity to do so. I was following them on Twitter and they were offering samples to their Twitter followers. They saw on my profile that I am a bit of a blackjack expert so they asked me a blackjack question before sending me the samples.

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A Peanut Butter Variation of Nanaimo Bars

Peanut Butter Nanaimo BarsWhen I went searching on Google for images of Nanaimo Bars to help explain what they are to a friend of mine who didn’t know what they were, I came across a site that had some interesting suggestions for variations for making different kinds of Nanaimo Bars. I was most intrigued by the Peanut Butter Nanaimo Bars variation and thought the next time I made some, I would give that a try. And of course, I would make my variation completely sugar-free so that it can be compliant with Jorge Cruise’s Belly Fat Cure program that I have been following.

The main changes to the basic Nanaimo Bar recipe is that I would replace the walnuts with peanuts and leave out the coconut out of the base layer. In the custard layer I would reduce the amount of butter used and replace it with peanut butter. In this case, I used Joseph’s Sugar Free Crunchy Peanut Butter, and the top layer would remain the same. So not too much different to try the variation. Fortunately I had some raw peanuts to use, and the sugar free peanut butter on hand to make it.

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Birthday Burger At Red Robin

Birthday BurgerYesterday I decided to redeem the wonderful free burger coupon I got from Red Robin restaurant on my birthday. It had been a while since I last visited Red Robin. Usually I go with my roommate but today I went by myself.

I waited to go until about 1 in the afternoon so that I’d miss out on the lunch crowds. No need to tolerate a busy restaurant when you don’t have to that’s for sure. When I got there, there were just a handful of tables filled with people which was perfect. I got seated in a booth well away from the others already there, which was great.

My server ended up being a woman named Amy. She was the friendliest server I’ve ever had at Red Robin, which is a great compliment because I’ve had a lot of really friendly servers over the years of visiting Red Robin. In fact, I only once had a bad server at Red Robin and I never saw that guy working there again, so I can’t complain about Red Robin.

Amy saw I had one of the email coupons with me and asked to have it when I ordered so that she could get it entered right away instead of at the end. I think she assumed initially it was one of the current email coupons for $5.99 burgers as was surprised it was the birthday coupon. She immediately asked if it was my birthday that day to which I said it wasn’t. I mentioned I had gone up to Disneyland on the day of my birthday. She said her son was currently up at Disneyland that day to celebrate his birthday. She also said that he was an annual pass holder, so he was using the option of getting an additional admission to the park for a friend of his that didn’t have the money for the admission to go with him.

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Coca-Cola Freestyle Fountain – The Future Of Soda Fountains

Coke Freestyle FountainThe future of Soda Fountain dispensing has arrived, at least in beta testing form. When I stopped at the San Marcos, California location of Noodles & Company to redeem the free bowl of pasta offer I received for my birthday from the chain, I discovered they have installed a new soda fountain machine which according the signs offers over 100 different flavor combinations. Amazingly the machine didn’t seem to be much any bigger space wise than a traditional fountain machine except for the fact it was freestanding instead of having to be mounted on a counter. The opening within which to place the cup seemed to be styled from the “Men In Black” school of retro looking futuristic designs.

Instead of offering individual taps for each of the 100+ flavors, there was just a single opening in the Coca-Cola Freestyle Fountain. You just insert the cup against the lever in the back to have ice drop through the machine into your cup, then just allow the cup to sit in the center while using the touchscreen to pick the brand of beverage to bring up a sub menu of available flavors from which you can choose to fill the cup with. Many of the flavor choices are ones that aren’t available in retail stores as bottled choices because there simply is no way any store would ever carry that many different flavors.

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Sugar Free Nanaimo Bars – The Second Batch

Nanaimo Bars PanAfter the successful attempt last week of making Sugar Free version of the Canadian dessert, Nanaimo Bars, I decided to make a second batch and this time allowing the custard layer to firm up before adding the top chocolate layer. And by placing the pan in the freezer after adding the custard layer and taking a few minutes to clean up the kitchen some and them making the top chocolate layer worked wonders this time in getting the right level of separation of the layers in the finished dessert. The chocolate layer was easy to spread on top of the custard without it mixing in.

As seen in the photo above, I don’t have an 8×8 square cake pan, so I have been using a 9 inch round cake pan instead. I think this causes the custard layer to not be quite as thick as it would have in the slightly smaller pan, but still works great. I’m still really pleased with the results of this dessert and it’s been a very delicious treat. I need to whip up another batch and take a pan into Jorge Cruise’s office so I can introduce him to another incredible dessert that works well with his Belly Fat Cure program.

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Making Sugar-Free Nanaimo Bars

Sugar-Free Nanimo BarsOne of the biggest challenges on Jorge Cruise’s Belly Fat Cure program is not the cutting actual meals down to no more than five grams of sugar and two carb servings per meal. In fact, that’s been fairly easy and very easy to do with store bought meals or even restaurant food for those of us like me who are not cooks. However, as someone who’s always had a bit of a sweet tooth, I get a craving for desserts, and that’s where the problem comes in. Ready made or store bought sugar free desserts that aren’t made with those toxic artificial sweeteners are near impossible to find.

In the 17 weeks I’ve been on the Belly Fat Cure program I have lost 54 pounds thus far and a large part of my continued success has been learning how to make sugar free desserts. (To learn more about Jorge Cruise’s Belly Fat Cure, download the free special report from JorgeCruise.com.) I’ve have made sugar free Brownies, sugar free chocolate chip cookies, and even some homemade sugar free ice cream in a variety of interesting home made flavors. And while the sugar free chocolate chip cookies have been some of my favorite of the desserts I’ve made, it was time for a more ambitious project.

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Red Robin Bottomless Fries Are A Guilty Pleasure

Red RobinOne of the indulgences my roommate and I have liked to do since we’ve been roommates is a make a run to Red Robin for bottomless fries and milkshakes. We would do this about every couple of months or so. But when I decided to start a running program in December and my roommate getting a little more serious about his fitness level as well, we hadn’t been to Red Robin since 2008. So we decided it was time to make another trip to Red Robin.

However, the only problem now is that I’ve been working hard on Jorge Cruise’s Belly Fat Cure program for the last couple of months and now that I’ve officially lost 37 pounds in two months time, I was a bit torn if I should allow myself this indulgence. It’s not so much the Red Robin‘s wonderful streak cut french fries, as a couple of baskets isn’t going to ruin my program. It’s the milkshake that’s going to completely blow the program because it’s going to be loaded with sugar, not only from the ice cream, but also the added milk and flavoring as I usually like to get a chocolate one. Granted, the Belly Fat Cure allows me 15 grams of sugar per day and I have only used my full day’s allotment once since being on the program, I could theoretically enjoy one with all the sugar grams I’ve saved over the last two months.

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