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I had roux-en-y(gastric bypass) 12/27/1212 and am in desperate need of any recipes.Please add me if you have any you would like to share.
on 1/21/13 3:26 pm - CA
This recipe looks delicious! I recently changed my diet to Paleo, so the oats would have to eliminated in my recipe. I just posted a new recipe, Oatless Oatmeal on my Paleo blog.
on 1/21/13 3:19 pm - CA
I would always combine greek yogurt in my protein shakes. It definitely gives it more of the creamier texture and enhances the flavor. I recently changed my diet to Paleo which limits me to consuming dairy. There are some delicious recipes on my favorite Paleo Blog.
on 1/21/13 3:15 pm - CA
I am quite the foodie and recently converted to the Paleo diet and I feel great! Ever since I changed my eating habits I have been searching online for healthy Paleo Recipes. Hope you guys enjoy these recipes as well!
Had to share this recipe I got from my nutritionist. I like guacamole, and I dare say I like this even better! It is great as a veggie dip (or chip dip if you can make chips part of your healthy eating habits). I like to put a spoonful on top of my scrambled egg whites. It would be great as a sandwich/pita spread, too! The edamame (soybeans) adds fiber and protein.
Edamame Guacamole (or “edamole”)
Ingredients: 1 cup frozen shelled edamame, thawed 1 small ripe avocado, peeled, pitted, and chopped into chunks ¼ cup plain, nonfat Greek yogurt ½-1 jalapeno pepper, seeded and chopped (optional) Note: I didn’t have that and just used some ground cayenne to add some kick and I think it turned out fine 1/3 bunch cilantro, chopped 2-3 cloves garlic, finely chopped or put through a garlic press 1/4 white onion, chopped 1/2 lime, Juice of Spinach, raw, fresh (a handful) 1/3 tsp cumin (I added more because I love cumin, but use it to your taste) Sea salt and freshly ground black pepper, to taste Directions:
- Boil the edamame for 5 minutes, rinse with cold water and drain.
- Then put all of the ingredients in the food processor and pulse until desired consistency. Add a little water if you want it thinner.
HW: 291 SW: 273 CW: 168 GW: 153
M1: -22 lbs M2: -18 lbs M3: -13 lbs M4: -10 lbs M5: -5 lbs M6: -9 lbs M7: -5 lbs M8: -9 lbs M9: -10 lbs M10: +3 lbs M11: ? M12: -2 lbs Stair-step loser.
Recipe credit to Formerfatdudes.com
Homemade Protein Bars
The Dry Stuff
1 cup rolled oats (anything but instant)
1 cup cooked quinoa (or a second cup of oats)
1-1/2 cups protein powder (unflavored or vanilla)
1/4 cup ground flax seed
The Wet Stuff
1/2 cup plain yogurt
1/2 cup peanut butter
1/4 cup Splenda or other sweetener
2 eggs
Other Stuff
1/2 cup chopped nuts
1/2 cup dried fruit
Preheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray.
Mix the dry stuff together in medium bowl.
Mix the wet stuff together in a larger bowl.
Dump the dry stuff in to the wet stuff and mix well. Fold in your nuts and fruit.
Pour in to baking pan, bake about 18-20 minutes.
Makes 12 bars. Store in fridge, or freeze and take out about 4-5 hours before eating.
Variations! It's all about the variety.
I use an unflavored, unsweetened protein powder. If you use a pre-sweetened (vanilla, chocolate or whatever you like!) you may want to eliminate the extra sweetener... unless you want it a bit on the sweet side.
Instead of peanut butter, I've used walnut butter and sunflower seed butter that I've made. I've also used peanut butter powder in which case you need to add some water per the powder instructions, and maybe a bit of oil to keep them from being too dry.
On the nuts and fruits, go with what you have or what you're in the mood for. Also try adding some other extras like SF chocolate chips or some shredded coconut (would be good with dates I bet!).
Also, instead of bars, try spooning out 1/4 cup portions and flatten in to rounds, it will make a sort of cookie. If you do this, you'll only need to bake them about 8-12 minutes.
That's it! Try it out and leave a comment with your favorite variations.
From Weight |Loss Surgery for Dummies Cook book
Crustless Seafood Quiche
Seafood is good, but when it’s part of a quiche, it’s even better. Though egg substitute
can be used in many recipes, it’s not a good option here because egg yolks are needed
to bind the quiche.
Stage: Regular foods
Preparation time: 15 minutes
Cooking time: 30 minutes
Yield: 6 servings (1⁄2 cup each)
4 large eggs, whisked
1 cup fat-free sour cream
1 cup part-skim ricotta cheese
1⁄4 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon nutmeg
1 cup shredded pepper jack cheese
4 ounces crabmeat, canned or fresh
4 ounces cooked bay shrimp
6 large mushrooms, thinly sliced
1 tablespoon chopped green onion
1 teaspoon lemon juice
1 Preheat the oven to 350 degrees. Spray an 8-x-8 baking dish with nonstick cooking spray.
2 In a medium mixing bowl, combine eggs, sour cream, ricotta, Parmesan, onion powder,
and nutmeg and whisk for 2 minutes or until smooth.
3 In a small mixing bowl, combine jack cheese, crab, shrimp, mushrooms, green onions,
and lemon juice and mix well.
4 Spread seafood mixture evenly into the baking dish. Pour the egg mixture over the seafood
mixture.
5 Place the dish in the oven and bake for 30 minutes, or until a knife inserted in center
comes out clean. Let stand 5 minutes before serving.
Vary It! Shredded cooked chicken can be substituted for seafood.
Per serving: Calories 273 (From Fat 128); Fat 14g (Saturated 8g); Cholesterol 234mg; Sodium 418mg; Carbohydrate
9g (Dietary Fiber 0g); Protein 25g; Sugar 4g.
Recipe appropriate for 6-12 months post-op or later, or as you can tolerate whole grains. Check sugars content for your tolerance as well.
- 2/3 cup cooked, salted barley (cook 1/2 cup pearl barley in 4 cups boiling salted water for 50-60 minutes, then drain thoroughly)
- 1/3 cup milk
- 1/2 scoop Any Whey unflavored, heat tolerant protein
- 1 tbsp roasted, shelled pumpkins seeds (often available as "pepitas" in the Mexican foods/spices section)
- 2 tsp pure maple syrup
Microwave barley for 2-3 minutes to reheat. Thoroughly mix protein power with milk and microwave with barley an additional 60 seconds. Protein powder has a tendence to separate, remix in after heating.
Top with seeds and maple syrup.
Nutritional info from MyFoodDiary.com - 264 calories, 4.7g fat, 43.1g carbohydrates (including 4g dietary fiber, 11.8g sugars), 14.4g protein
This recipe and more available on my blog at http://www.halfofannie.com
My Chili is a little different every time as it depends what I have on hand. This makes a large pot of chili, for smaller or half a crock pot use 1 lb ground meat 1 pepper, and leave out salsa, passata and chick peas.
2 lbs Ground Beef ( you could use ground pork, or turkey or chicken or a mixture)1 lg Onion diced
2 stalks Celery sliced
1 Green Pepper diced
1 Orange or Red Pepper diced
2 Cloves Garlic minced
1 28oz can Diced Tomatoes (no added salt)1 can Red or White Kidney Beans drained and rinsed
1 can mushrooms sliced or P&S drained and rinsed
1 can Chick Peas drained and rinsed
1/2 bottle Passata (optional strained tomato puree, comes in a glass jar usually found with Pasta Sauce, you could use crushed tomatoes as well))
1 jar Mild Salsa
Spices are to taste and just estimates
1/2 tsp Salt
1/4Black Pepper
2 tbsp+ Ground Cumin
2 Tbsp + Chili Powder
Brown beef and onions and drain off or rinse. Combine all the rest of ingredients in crock pot. I cook on high until it starts to boil ( 2 hours) then turn to low (6 hours) o until you are ready to eat and veggies are tender. I do several taste tests and add more spice. I always serve the chili with sour cream or plain Greek Yogurt (cools the palate if it is too spicy) and shredded cheddar cheese on top.
ReginaL · 3 replies · 981 views
