4 Tricks To Replace Carbs With Cauliflower

So it's extra steps, sure, but!! removing the naughty-bready-carbs means MORE vegetable carb goodness IN MAH BELLY.

It appears they used processed cheese though in the first sandwich, no thank you. I'd use real natural dairy cheese.

Oatmeal Cookie Smoothie Recipe

 

-Bariatric Advantage

High Fiber PROTEIN Fudgesicles Recipe

I am so making these to keep in my freezer. I am omitting the sugar free syrup.

Protein Popsicles

Other Delicious Flavor Combinations to Try:
SIMPLE INGREDIENTS:

• 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

• 2 packets or 4 scoops of ENS + Protein from Celebrate Vitamins 

INSTRUCTIONS:

*Pour fat-free skim milk into large mixing bowl

*Add 1 packet of Fat Free, Sugar Free Jell-O Instant Pudding Mix

*Add 2 packets or 4 scoops of ENS + Protein

*Mix well (preferably with electric mixer)

*Carefully pour or spoon into standard size popsicle molds 

*Freeze and enjoy!

- MM Celebrate ENS Review

No-Bake Peanut Butter Balls

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.

Ingredients:

• 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 

Directions:

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

Per ball:

• 151 kcal
• 7.8 g carbs
• 10 g fat
• 7.8 g protein

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Game Day Recipe - Buff Chik Hot Wing Dip with FAGE Total Greek Yogurt

Source: fageusa.com via Beth on Pinterest

 

Buff Chik Hot Wing Dip with FAGE Total Greek Yogurt

Mock Mashed Potatoes - George Stella

Mock Mashed Potatoes - George Stella - via OAC

A perfect side-dish for the fall and Thanksgiving!

Calories: 140 | Fat: 11g | Protein: 5g | Fiber: 3g | Net Carbs: 4g

Doing without your favorite foods simply won’t do, as that’s something absolutely unheard of in the Stella home! For instance, we found a new favorite when we substituted that nameless high-carb root vegetable with healthy and light, yet filling, cauliflower. And even better, we piled them high with the best ingredients we could find!

Prep Time: 15 minutes – Cook Time: 6 minutes – Serves 4

Shopping List

• 1 medium head cauliflower
• 1 tablespoon cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon minced fresh garlic
• 1/4 teaspoon chicken base or bouillon
• 1/8 teaspoon black pepper
• 1/2 teaspoon chopped fresh or dried chives, for garnish
• 3 tablespoons unsalted butter, if desired

Preparation

1. Bring a large pot of water to a boil over high heat.
2. Clean and cut cauliflower into small pieces. Add to the pot and boil for about 6 minutes until well done.
3. Drain well, but do not let cool. Pat the cooked cauliflower between several layers of paper towels or place cauliflower in a colander and use a heavy bowl to press down on it to remove the excess water.
4. Using a food processor or hand blender, pulse the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base and pepper until almost smooth.
5. Garnish with chives and serve hot with pats of butter, if desired.

Peanut Butter Cup Protein Shake

Mr. has a new go-to drink.   He's been working out - and drinks this right after the gym.  This recipe is based off of a sugary-drink the gym makes.  

The kids BEG for it.  #winner.

• 1 scoop Protizyme Peanut Butter Cookie Protein
• 1 scoop Chocolate Whey Protein (He's using Chike right now)  
• Ice
• Skim milk (OR - Unsweetened soy, almond, water...)
• Optional - 1 TSP PB2 or Chocolate PB2  
• Optional - 1 TSP - .5 TSP unsweetened cocoa powder
• Splenda packet if needed
• Blend

Pumpkin Protein Cookies

Pumpkin Protein Cookies via Yummly -

INGREDIENTS:

Oh. Yes. She. Did.

Hold the Press Releases, Suz!  

How do you go from not paying your taxes, failure to ship orders since 2011, closing your store, foreclosure, shutting down all communication to... THIS?

Sopa De Grao A Alentejana - Chickpea Soup

MM Wants Chickpea and Chorizo Soup.   I don't have the ingredients (aside from the chickpeas, because I ALWAYS HAVE chickpeas!) so here's another recipe for the To Make At Some Point file here on the blog.

Via NPR - 

Recipe adapted from Food of Portugal By Jean Anderson (HarperCollins 1994).

 

Eve Turow for NPR

Makes 6 to 8 servings

• 4 medium garlic cloves, peeled and minced
• 4 large yellow onions, peeled and coarsely chopped
• 3 tablespoons peanut, corn or vegetable oil
• 2 medium Yukon potatoes, peeled and coarsely chopped
• 1/2 teaspoon thyme, minced
• 1/2 teaspoon freshly ground coriander seeds
• 1 large bay leaf
• 1 quart beef or chicken broth
• 2 cups canned chickpeas
• 1/2 pound pepperoni, chorizo or, if available, Portuguese chourico or linquica, sliced into 1/4-inch thick pieces
• 2 cups finely chopped spinach
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper

Stir-fry the garlic and onions in the oil in a large, heavy saucepan until translucent. Add the potatoes and stir-fry 2 to 3 minutes. Add the herbs and cook over low heat for about 2 to 3 minutes more. Add the broth, chickpeas and sausage, raise the heat and bring the soup to a gentle simmer. Cover and cook slowly for about 1 hour or until everything is soft.

Ladle out 2 cups of soup, avoiding the sausage. Using an immersion blender or standing blender, blend the soup until smooth and add it back to the pot along with the spinach, stirring to mix everything together. Simmer another 10 to 20 minutes. Stir in salt and pepper to taste.

Watermelon, Arugula + Feta Salad - from Bertucci's

This was the most delicious salad last night at Bertucci's "gluten free" menu.   I must re-make it at home.  

• To a bowl of fresh arugula

Add...

• A few chunks of watermelon, very lightly tossed in a touch of olive oil with fresh mint leaves (Wouldn't think this would be yummy, but OMG!  YES!)
• Sliced fresh cucumbers
• Crumbled feta cheese (...or goat cheese would work here...)
• Drizzle lightly with a balsamic glaze - Colavita Original Balsamic Glaze 8.5 oz

This is not something you might eat early after weight loss surgery (or if greens or watermelon give you issues....) but... many months out it might be something to consider.  I adored this and will make it at home.

 

Microwave Breakfast - Low-Carb Egg, Cheese and Sausage Tortilla

Got three minutes?  You can make breakfast and it doesn't have to be a protein bar.  GASP!

Recipe lifted and altered from the Incredible Edible Egg -

• 1 egg
• 1 fully-cooked breakfast sausage link, chopped (3/4 oz) (Or turkey sausage, veggie sausage...)
• 1 Tbsp. shredded cheddar cheese (Or lowfat/fat free cheese, Cabot Cheese is GREAT...)
• 1 tortilla (6-inch)  (Mama Lupe's 7-inch Low-Carb Tortillas)

1. Spray a  2-cup microwave-safe cereal bowl with cooking spray.  
2. Add an egg, beat until blended. 
3. Sprinkle sausage over egg.
4. MICROWAVE on high 45 seconds, stir.  MICROWAVE until egg is almost set, about 15 seconds longer. 
5. Top egg with cheese.  
6. Place onto tortilla, fold bottom of tortilla over egg, then fold in sides.
7. Add hot sauce, salt, pepper or salsa
8. Eat

Taa-dah!  Breakfast! 

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Recipe - Portobello Mushrooms Stuffed with Spinach and Goat Cheese

Beth has decided she needs inspiration to make more foods at home.  

No, really.  Can you say food rut?

I am looking through recipes and posting things that I would absolutely nom if I had the option.  I figure that the urge to make something will hit me eventually.

I find that I see a food post on other blogs and thing, "I would like THAT" and I never do it.  

Its a combination of things,

#1 - Would my kids eat it?  Often, no.  

#2 - Would I make that just for myself?  Usually, no.

 #3 - Is this going to cost $XX.XX just for one meal?  Yes.  So, lazy wins out.  Another salad, anyone?  :x

Via Epicurious -  

Roast Beef Snack Sandwich Recipe with Horseradish from Applegate Farms

Roast Beef Snack Sandwich Recipe with Horseradish lifted straight from Applegate Farms

Obvious Cooking Lessons - How To Hard Boil Eggs!

(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.  

1. 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.
2. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
3. DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
4. Cooling the eggs immediately avoids the green ring around the yolk, too.

How do you like your hard-boiled eggs?

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Easy Cheeseburger Pie

Image via Wikipedia

 

 

 

 

 

 

Thank you Betty Crocker with MM Modifications, a super simple Cheeseburger Pie recipe.  This could be modified in any number of ways.  

Cheeseburger Pie

1 lb lean ground beef (Or use half turkey)

1 large onion, chopped (1 cup)

1/2 teaspoon salt

1 cup shredded Cheddar cheese (Or lowfat)

1/2 cup Original Bisquick® mix

1 cup skim milk

2 eggs (Or Eggbeaters)

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.

Makes 6 servings

Serve with typical burger toppings, ketchup, mustard, pickles... kids ADORE this!

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Related articles

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Herbed Brie, Spinach and Broccoli Omelette

This looks delicious -- a recipe from the Mann's Veggie Company.  Italicized words are mine.

Herbed Brie, Spinach and Broccoli Cole Slaw® Omelette

 

Bacon and Eggs in Muffin Cups

This morning my daughter asked for bacon and eggs.  She had a sleepover last night, and they pirated all the milk with late night cereal bowls and we had nothing they wanted.  "Make us eggs?"  

Bacon-wrapped Eggs

Look. I made you breakfast.

I kid. I had nothing to do with this.