I make hot protein coffee drinks and a couple hours later I have some vegetables and maybe an egg or turkey sausage with it.  I also don't think about certain foods should be eaten at certain mealtimes; I eat vegetables for any meal or even as a snack because it's low calorie, full of fiber, and my satiety level is better.  

Mashed Cauliflower

1 head cauliflower

1/4 cup low fat sour cream

1 head roasted garlic

salt/pepper to taste

Break up cauliflower, use a food processor to break down

cook in microwave for 7-8 min until soft

drain

add roasted garlic and sour cream and mash together

put into baking dish and cook at 350 degrees for 20 min until hot

This year's holiday will be a bit different from last year. I'm a post RNY patient and my husband is a pre-op sleeve patient. He still wants the 'usual/traditional' meal but it's just the two of us this year with restrictions.

I make the Libby's Pumpkin Pie recipe on which is on the pumpkin label BUT here's my bariatric friendly version:

Instead of the sugar, I use Splenda, and increase the cinnamon to 1 TBSP

Then, instead of putting it in a pie crust, I spray the pie pan w/cooking spray and pour the pie mix in and bake as usual.

(I have used the regular Splenda but have not tried the one for baking. My husband likes the Stevia for baking but I don't really care for it.)

Happy Thanksgiving!

One of my favorite side dishes that can easily become a way to use leftover turkey (or chicken) for a main dish. 


Broccoli Quinoa Casserole

One 10 oz can condensed Cream of Broccoli soup, preferably reduced fat/calorie

1/3 cup reduced fat mayonnaise 

2 tablespoons milk (maybe more)

1 1/4 cups lite shredded cheese (cheddar, colby-jack, etc)

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups fresh cut up broccoli (small pieces)

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish - or 8 individual small ramekins - with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Note: To cook quinoa (amount specific to this recipe):

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

 Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork. 

Spinach dip from the Knorrs recipe