Recent Posts
Topic: Protein cake
I just can't stomach protein drinks, but I can eat protein cake. Here is my recipe:
3/4 c whole wheat pancake mix OR Carbquick (my favorite)
4 scoops protein powder - your choice of flavor
pinch of salt
flavoring (I like to use dry sugar free Jello or Jello pudding or Koolaid)
4 eggs
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup milk
1/4 to 1/2 cup Torani (or equal) flavoring
Any other liquid flavorings
A small amount of nuts or unsweetened dried fruits if desired
Preheat oven to 325 to 350 degrees.
Spray loaf pan with PAM baking spray.
Mix all dry ingredients. Add wet ingredients and stir well. Pour into loaf pan and bake for about 45 minutes. (I haven't perfected the timing yet)
My favorite mix is Carbquick, lemon Koolaid, vanilla protein, vanilla Torani, Princess flavor emulsion and figs. It's a little grainy from all the protein powder, but tastes good. Another good one is Orange Koolaid and Orange emulsion with a few dried cranberries. I prefer emulsions to extracts.
3/4 c whole wheat pancake mix OR Carbquick (my favorite)
4 scoops protein powder - your choice of flavor
pinch of salt
flavoring (I like to use dry sugar free Jello or Jello pudding or Koolaid)
4 eggs
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup milk
1/4 to 1/2 cup Torani (or equal) flavoring
Any other liquid flavorings
A small amount of nuts or unsweetened dried fruits if desired
Preheat oven to 325 to 350 degrees.
Spray loaf pan with PAM baking spray.
Mix all dry ingredients. Add wet ingredients and stir well. Pour into loaf pan and bake for about 45 minutes. (I haven't perfected the timing yet)
My favorite mix is Carbquick, lemon Koolaid, vanilla protein, vanilla Torani, Princess flavor emulsion and figs. It's a little grainy from all the protein powder, but tastes good. Another good one is Orange Koolaid and Orange emulsion with a few dried cranberries. I prefer emulsions to extracts.
Topic: RE: Low carb stuffed mushrooms?
I have 2 recipes on my blog for stuffed mushrooms with crab... The link is in my signature if you're interested

Topic: RE: excellent protein/cottage cheese fluff
Protein Pancakes
1/8 Cup Cottage Cheese
1/8 Cup Muscle Milk 'n Oats Instant Oatmeal (available online)
1/4 Cup Egg Beaters
1/2 Tablespoon Smuckers Sugar Free Jam
1/2 Tablespoon DaVinci's Sugar Free Vanilla Syrup
1/2 Tablespoon Cary's Diabetic Sugar Free Pancake Syrup
Blend all ingredients with an immersion stick type blender and pour into an omelet pan that has been pretreated with canola spray oil and cook as you would a regular pancake. This recipe makes one serving. DO NOT MAKE UP EXTRA BATTER, IT WILL LOSE ITS FLAVOR.
If one pancake is not enough for you, pair it up with a morning star breakfast patty
Topic: RE: Are there any WLS cook books?
My Doctor/Surgeon told me to follow the guidelines and food recipes in the Eating For Life Cookbook by Bill Phillips. The recipes are really amazing. The first time I made the chicken enchiladas, I could not believe they were healthy!
Stacey
(I love this post because it gives me some great ideas and a new cookbook wishlist!)
Stacey
(I love this post because it gives me some great ideas and a new cookbook wishlist!)
Topic: RE: soft foods
Lots of good recipes for all different stages at:
Theworldaccordingtoeggface.com
Try the ricotta cheese bake!
Theworldaccordingtoeggface.com
Try the ricotta cheese bake!

Topic: RE: Are there any WLS cook books?
I posted this awhile back on one of the forums, but just had to locate it........
There are several sites with WLS-friendly recipes:
Bariatric Foodie
Bariatric Eating
Eating Well, Living Thin
Journey to a Healthier Me
The World According to Eggface
Many of their (the sites) writers are OH members.
I have a few WLS cookbooks too, but the websites are just easier for me.
Recipes for Life After Weight-Loss Surgery: Delicious Dishes for Nourishing the New You (Healthy Living Cookbooks) Margaret Furtado, Lynette Schultz
The Complete Idiot's Guide to Eating Well After Weight Loss Surgery MS, RD, LDN, RYT, Margaret Furtado, Joseph Ewing
Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months and Years After Surgery Patt Levine, et al
The copying and pasting made the following "larger".....it's not my emphasis....
Before & After, Revised Edition: Living and Eating Well After Weight-Loss Surgery by Susan Maria Leach
Best wishes!
Brenda :-)
There are several sites with WLS-friendly recipes:
Bariatric Foodie
Bariatric Eating
Eating Well, Living Thin
Journey to a Healthier Me
The World According to Eggface
Many of their (the sites) writers are OH members.
I have a few WLS cookbooks too, but the websites are just easier for me.
Recipes for Life After Weight-Loss Surgery: Delicious Dishes for Nourishing the New You (Healthy Living Cookbooks) Margaret Furtado, Lynette Schultz
The Complete Idiot's Guide to Eating Well After Weight Loss Surgery MS, RD, LDN, RYT, Margaret Furtado, Joseph Ewing
Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months and Years After Surgery Patt Levine, et al
The copying and pasting made the following "larger".....it's not my emphasis....
Before & After, Revised Edition: Living and Eating Well After Weight-Loss Surgery by Susan Maria Leach
Best wishes!
Brenda :-)
Topic: RE: Low carb stuffed mushrooms?
I take mushrooms and clean them and remove the stems. I dice the stems and mix the diced stems into spicy turkey (or pork sausage)(UNCOOKED) along with some shredded lowfat mozzarella cheese. I then stuff the mushroom tops with the meat mixture and place in a baking dish. If I have extra meat mixture, I make little meatballs and just place them on top of the mushrooms I've already stuffed. I put a little water (about 1/4 in deep) in the baking pan and bake at 350F - 375F for about 45min to an hour. I usually take the 'shrooms out about 15 min before they will be done and drain the water/fat/grease. I then bake to finish the browning/crisping of the meat for about 10-15 more min. Sorry I don't use exact measurements. It's just a couple of packs of 'shrooms, a tube/package of sausage, and a standard package of cheese (i think it's 2 cups).
Everyone LOVES these when I make these at the holidays or for parties. I love it with spicier sausage and I choose to use turkey sausage, but pork or chicken sausage could be subbed.
Cheers---
Bren
Everyone LOVES these when I make these at the holidays or for parties. I love it with spicier sausage and I choose to use turkey sausage, but pork or chicken sausage could be subbed.
Cheers---
Bren