Recent Posts

hollykim
on 3/26/11 1:11 pm - Nashville, TN
Revision on 03/18/15
Topic: RE: Protein cake
sounds good but where do you get flavor emulsions?
Holly

 


          

 

VioletKidd
on 3/26/11 12:18 pm - Huntsville, AL
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.



            
mynewlife121
on 3/26/11 11:00 am - MO
Topic: RE: Are there any WLS cook books?
Love this post!  I'm addicted to cookbooks!!!
    

You may have to fight a battle more than once to win it.
Bonnie C.
on 3/25/11 3:22 pm - Miami, FL
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
Check out my blog for recipes and more
@
Bye Bye Pounds
HW-310/SW-292/CW-182/GW-160

  
Happy to be in
Onederland

on 3/25/11 12:40 am, edited 3/25/11 12:40 am
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

Some days your the dog and some days your the hydrant.

slee22785
on 3/24/11 2:39 am - DE
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!)
Unabellesa
on 3/23/11 4:17 pm
Topic: RE: soft foods
thank you!!! all your comments are very helpfull!
Jenijeni
on 3/23/11 12:13 pm
Topic: RE: soft foods
Lots of good recipes for all different stages at:
Theworldaccordingtoeggface.com

Try the ricotta cheese bake!


       

HW: 250 SW: 224 GW: 135 CW: 124

Brenda R.
on 3/23/11 10:52 am - Middle O'Nowhere, AZ
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 :-)


Surgery - 3/22/2010 --- Stricture corrected - 4/30/2010

Brenda R.
on 3/23/11 10:49 am - Middle O'Nowhere, AZ
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


Surgery - 3/22/2010 --- Stricture corrected - 4/30/2010

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