I am so making these to keep in my freezer. I am omitting the sugar free syrup.
I have been drinking a variation of this pumpkin protein shake at my gym since before Thanksgiving -- and I adore it. I finally decided that since my kitchen is (...it is a long story) finally half-complete -- the blender is coming back out.
- 1-2 cups unsweetened vanilla almond milk (30 calories per cup)
- 1/4 cup real pumpkin puree
- 1 serving low-carb vanilla (... or cinnamon, oatmeal, coookie, the possibilities here are pretty endless...) flavored protein powder, any brand will do, low sugar, low carb!
- cloves, ginger, nutmeg, cinnamon to taste or "pumpkin pie spice" would work, just a few shakes, less is more - to taste
- 1 tbsp maple syrup or sugar free maple syrup
- Splenda or Stevia if needed
- 2 tbsp ground flaxseed
- Crushed ice
1. Pour all ingredients into blender, blend.
- 1 packet of Fat Free, Sugar Free Jell-0 Instant Pudding Mix
- 12-14 ounces (1 & 1/2 - 1 & 3/4 cups) fat free skim milk
It is currently pushing 90 degrees inside my house. Hold me. Wait. I take it back. Don't touch me.
Go cook something. I found this on USP Labs - No Bake Peanut Butter Balls -
Intriguing. Maybe I'll have the kids make it to keep busy for five minutes whilst we melt.
- 1 cup natural peanut butter
- 1 scoop vanilla (...a favorite right here!) or chocolate protein powder
- 1/2 cup whole oats
- 1/2 cup chopped dates or blueberries
- 2-3 Tbsp. dairy or coconut milk
Combine ingredients in a large bowl, adding enough milk until a doughy consistency is reached. Roll into bite-sized balls and refrigerate until served.
Yields 12 balls
- 151 kcal
- 7.8 g carbs
- 10 g fat
- 7.8 g protein
Hold the Press Releases, Suz!
(Photo credit: Wikipedia)
Eggs are often a staple of a post bariatric surgery diet for those who can tolerate them. Sometimes eggs can be tricky and not your friend, but when they are? Eat up.
Eggs provide lots of nutrition and protein for about 70 calories each. They're also super-filling, which is a bonus after weight loss surgery.
Eggs are one of the least expensive sources of protein at about 20 cents a piece, and one egg can easily fill (or overfill) a gastric bypass belly.
You would be surprised (or not) at the fact that many people enjoy a good hard-boiled egg, but do not know how to cook one. You can even find pre-cooked and shelled hard-boiled eggs in the refrigerated section at the grocery store!
There's no fun in those, if you're planning to dye them for Easter this weekend however.
- PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.
- LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
- DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
- Cooling the eggs immediately avoids the green ring around the yolk, too.
This looks delicious -- a recipe from the Mann's Veggie Company. Italicized words are mine.
WANT. NOW. Massage your meat and send it over. Okay. I'll do it. At some point.
- 1 bone in prime rib beef roast, 3 ribs, about 6 pounds
- 5 garlic cloves, smashed
- 1/4 cup grated fresh or prepared horseradish
- Leaves from 2 fresh rosemary sprigs
- Leaves from 4 fresh thyme sprigs
- 1/2 cup kosher salt
- 1/4 cup freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup dry white wine
- 1 tablespoon all-purpose flour
- 2 cups canned chicken or beef broth
Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste.
Massage the paste generously over the entire roast.
Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
Pour off some of the pan drippings and place pan on stove top over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
OR -- instead of using the dripping gravy -- or alongside -- try this!Horseradish Sauce
- 1/4 to 1/2 cup prepared horseradish
- 2 cups 0% Fat Greek Yogurt
- 2 tablespoons fresh squeezed lemon juice
- Salt and black pepper
Mix and refridgerate.
The kids would love these - although I'd be hiding them for myself. -MM