It's a beautiful day on the water, so what are you taking to eat on your voyage?

All I really want is the taste. It's really enough for me. I don't even put a tbs of PB on a sandwich....gets too sticky

I do the same thing..a spoonful of peanut butter *s*..sometimes spread onto celery.

Hey Moosie!

Could you please give me the recope for the pumpkin balls?  We are going away for a month and maybe I can make some to take along for protein snacks since my husband seems to have a problem stopping every two hours for me to have my protein snack...lol.

Nancy B

Sure thing....I need to pull it up on the other PC, I'll try to do it tomorrow afternoon.
FYI - the original recipe uses carrots, I decided to try it with pumpkin because pumpkin is so healthy and I love it but the carrot balls are great too!!
I'll let you know once I have it.

Hi Nancy,
Finally dug up the recipe and updated it to include the pumpkin substitution.

Here is the original recipe for carrot balls: 

4 Lg carrots

1 cup water

1 cup sugar (I cut this in ½ or you can use splendor to equal ½ cup of sugar)

1 1/2 cup pistachio nuts (chopped – finely not like powder you don’t want big chunks, just nice little pieces)

1 package of whole wheat Leibniz biscuits

Shredded coconuts

 

1. Peel Carrots. Shred carrots on a mandolin or grater.
2. Boil carrots in the water and sugar until it becomes sticky. (can take 20-30 mins to get to the right consistency)
3. In a mixing bowl break/crumble the biscuits, add the chopped nuts. 
4. Then add the sticky mix to the mixing bowl and mix all the ingredients together. If it is too dry add water little by little; if it is too juicy add extra biscuits.
5. Let it cool for a few mins so it’s just warm to the touch, not hot.
6. Make balls and roll in the shredded coconut. (I use a heaping tsp size to make them…about 1")
7. You may keep them in the refrigerator or freeze them, but make sure to cover them, since otherwise they dry.

Yield 30-36 balls.

 

Instead of carrots you can use can pumpkin (not pie filling, just plain pumpkin) 

Here are the changes:

I use 1 small can instead of carrots and I add an extra ½ pkg of cookies (you might need more depending on the consistency).

I boil the water and sugar first then when it’s getting thicker I add the pumpkin (it’s already cooked so it doesn’t need to cook as long as the raw carrots take).

Follow steps 3-7

Hope you like them.  PM me if you have questions.

I generally just read the board without signing in so I haven't followed along.  But, since I signed in this morning, I need to tell you that the very existence of this thread is very encouraging to me! 

I have been busier than usual so I haven't had as much time to fixate on food.  consequently, my weight is dropping.  Amazing, the tool still works when I let it. 

I have been supplementing with protein bars because they fill me up for several hours, allowing me to drive past restaurants to the fridge with veggies and whole wheat bagels (Lenders, don't taste like bagels but they are pretty danged good) and meat that I prepared so I know what has been sprinkled on it.  I generally go out on the deck and grill several pounds of meat at a time, then refreeze so I can nuke it quickly. 

So, thanks for the motivation!   I'm paddling as fast as I can -- no, wait, that belongs on the exercise thread.

Yay Jane!!!

I'm a big proponent of cooking in large batches. If it's in the fridge, I'm more apt to eat it than to cook something, especially if Gary's working late or if it's my day off. I bought a Seal A Meal awhile ago, and vacuum little packets up. It's great!

Glad to see you here. You're welcome any time!!!

Well, last night the family wanted Chinese take-out so I skipped the egg and cheese I had planned for dinner and had a couple of hot and sweet chicken wings instead. Now if I could only manage to keep the things I eat down! :(

Already had:

B- 1/2 toasted melted cheese/turkey sandwich on rye

S- protein drink

Still to go:

L - 2-3 oz baked chicken, 1/2 - 1 cup sweet potatos

S - ??

D - probably same as lunch

S - ??

Amalia,

I admit that I don't know a whole lot about VSG, but do you have volume restrictions like RNY's or Banders? At 3 1/2 yrs out I can only hold about 1 cup of food total, and at 3 months out it was more like 1/4 cup per meal that I had to adhere to. Could be why things come back up????

Just thinkin'

Good thinking Susan. Yes, VSG is a restrictive surgery so I usually can't eat more that 1/2 - 3/4cup at a time. The amounts I eat are tiny, I'm very careful believe me. After my blood exams next week I'll see my surgeon again and i'll discuss it with him.