Eggs Rosettes

Ok! So the making the videos shorter? Not going so well. But you guys seem to like the videos so I'm going to keep doing them this way for now. So if you have a minute...stick around and watch. I really like this dish and I hope you do too! And read on beyond the video for the recipe!

Eggs Rosettes
(after the taping I found that this made 8 rosettes)

1 egg +2 egg whites, beaten
1 oz. light cream cheese
finely diced onions, green peppers, _____ (<--Insert your fave ingredient)

1 oz. finely cubed asiago cheese (or your fave cheese)
about 24 slices thin cut deli meat (I used Hillshire Farm Deli Select Brown Sugar Ham)
Directions:
1. Spray muffin tin with non stick. Layer 3 pieces of deli meat together, making sure all gaps and holes in meat are covered. Press into muffin slot. Continue on to make 8 meat cups.
2. In a sautee pan, cook your veggies until tender.
3. In a separate bowl, whisk eggs and cream cheese until well blended. Add veggies and cubed cheese.
4. Spoon mixture into meat cups, filling them a little more than halfway
5. Cook in 350 oven for about 10-15 minutes. Edges of meat may char a bit. That's actually a good thing.
So there you have it! Eggs rosettes. You have NO idea how excited I was to make that for you. I been talking about it to my family for three weeks and frankly they are OVER it! I hope you all are finding these videos helpful if only for ideas or comic relief. If so...post comments! Please? Pretty please?
Edited to add:
And folks are using the recipe! Here is Christine S.'s egg rosettes. She got a nice browning on hers. They make me want to go make more!

Thanks Christine for sharing the love!

The Click Frapp

So now that you know the basics, we can explore the many and varied world of great protein shakes. What better way to start off than with a shake that most of us should not have? The Click Frapp. Ok, I'm not going to say you shouldn't have it...but Click has caffeine which is probably a big no-no for most new post-ops but here is the problem.

The stuff is addictive. Not in a "my hands shake if I don't get it" kind of way. More in a "I never want to consume anything else because this tastes so DAMN GOOD" kind of way. That's a problem. But we over at Bariatric Foodie are working on a solution so keep your hats on. We'll keep you posted.

At any rate Click does have a good deal of nutritional value. And the canister just looks damn sexy...you feel like you are a cool kid drinking some exclusive drink that the less cool kids can't have. (or is that just my high school issues?)

Some things you should know about the Click Frapp:

1. It does NOT taste exactly like a Starbucks Frappucino
2. It does taste delicious
3. It is caloric yes...this would be either a dessert shake or a meal replacement shake. Either way the stats aren't horrible...just a bit on the high side for a beverage or even a snack. I tend to do this for breakfast

Classic Click Frapp
8 oz. skim milk (I tend to use Hood Calorie Countdown Chocolate)
1 scoop Click (regular or decaf)
1 scoop of chocolate whey (pick a whey that has at least 25g of protein/100 cals per scoop)
2 tbsp Torani sugar-free chocolate syrup
6-8 ice cubes
2 tbsp either sugar-free or fat-free whipped cream (I use the fat free)

Directions: Combine everything but the ice and whippage and whiz in the blender. Add ice and whiz again. Pour into a pretty glass (or mason jar, or pickle jar...) and ENJOY!

Note that mixing different proteins together is a good way to stack up your numbers. It is not uncommon for me to make a morning protein shake that has every gram of protein I need for a whole day in it. Especially if there are a lot of unknown variables in my day (staff lunch, going out to dinner, etc.).

Here the stats that I get from the Click Frapp. Run your own to accommodate your personal ingredients. 280 calories, 6g fat, 23g carbs, 45g protein


Again...newbies...sorry but you're not going to be able to finish this. My suggestion? Aside from sharing the love...you could cut down to 1 scoop Click + 1/2 scoop whey + 4 oz. milk + a couple of ice cubes.

OR you could do like Starbucks does and save the mix. Get your handy-dandy shaker bottle. Once you've whizzed it the first time, pour half of it into your shaker bottle and refrigerate immediately. Use the other half to make your current Frapp.

When you are ready for another Frapp (preferrably not on the same day...we are trying to change our lifestyles!!!), give your shaker bottle a shake, dump it in the blender, add more ice and you have a second Frapp.

See? Simple.

Wait...the picture! I have to take a picture of this one. In the pickle jar :) For now...trust that it is good...

There's NO excuse for drinking a nasty protein shake

Like for real. There isn't. So if you are...STOP IT!!!

Now this video took forever and three days to save to my computer (and another seven to save to this blog--even after compressing!) so you have to be kind and watch it. :) After all the hoopla I realized I cut out the last scene in the damn thing. We are a work in progress!




Here is the recipe for the shake I made:
Protein Mudslide

8 oz. skim milk, 1 scoop Chocolate whey, 5-ish pumps sugar-free Kahlua syrup (2 tbsp), 5-8 cubes of ice.

Directions: Put in blender. Whiz. Pour in glass. Slurp. That is all.
No wait...it's not:
Edited to add:

A few things that I forgot in the heat of my annoyance at my computer!

Ok, a few folks have asked me about what blender I use or recommend. I personally own a Hamilton Beach blender which was of the $19.99 variety that works very well. My mother, on the other hand, owns one that is a bit more expensive but it crushes stuff WITHOUT you having to keep your hand on the button (which is a big plus cuz…you know…you got stuff to do…)

I’ve also been asked about what syrups would be good starters. Personally, I think the basics are: vanilla, chocolate, hazelnut, caramel, and raspberry. Some of my favorite specialty flavors are: Kahlua, Peanut Butter, Coconut, and German Chocolate Cake (which I only tasted once but boy was it yummy!).

Lastly, I just wanted to give a quick shout out to Click! For those of you who don’t know what Click is or what to do with it, stay tuned as this is the next frontier in our shake exploration. To be fair, Click has caffeine in it, though, so I’m also going to post a good alternative for newbies for whom caffeine is generally one of the bigger no-no’s. But in very exciting news…Click is now being sold through Amazon! They are currently out of stock, but you can still lock in your canisters at the sale price of $20.88 (a $3-5 savings depending on where you usually get it) and they will ship when they have it available. And they are offering free two-day shipping on Click purchases which saves you even more!

That really is all for today. I been busy trying to get next week’s video recipe in the right place. Once it is done, you are going to love it!

PEACE!
Next week we start to tackle real food. That is...if I don't shoot the computer first.

Until next time Bariatric Americans!

And now a programming note...

I am so goofy.

I’m going to ATTEMPT to bring some organization to this blog by following a kind of schedule so I thought I’d let you all know about it. There’s some exciting stuff “cooking” over here at Bariatric Foodie!

During the week (I am hesitant to commit to an actual day of the week, so let’s just say anytime between Monday – Friday), I will be featuring protein shake recipes from my comprehensive protein shake list. These recipes will have pics (which I have been assured are very important although I don’t see what is so exciting about a picture of a protein shake…they kind of all look alike). These posts will feature new flavors courtesy of my friend Martie who just gave me a truckload of new sugar-free syrups to play with! (Thank you Martie! The WLS community thanks you as well, don’t you guys?).

At least once a week (but not limited to Monday – Friday) I am going to post a regular meal recipe. Just in case you ever wondered how my mind works (and I know you have not…because you all have lives), I often dream up recipes on the elliptical machine (whatever gets you through, right?), but before I ever share them with you I’ve made them several times—first, to make sure it tastes ok, next to make sure I am using the most nutritionally and calorically beneficial ingredients that I know of, and third…’cuz I like my food to look pretty. So that process takes a minute and in the midst of that process I’ve not been blogging much. So I have a backlog. Which is good for you. Much work for me. But work I love doing and will continue to do until such time as you all tell me to stop! So, that leads me to my next piece of exciting news…

The new recipe posted will be in video! That’s right…I’m starting my own blogovision show. I don’t know what it should be called yet. I am appealing to you all for help. If you have a great idea for a name, post it in the comments. An independent panel of judges (not really…just my mom, my brother, and the divas) will pick a winner. There is something in this for you too. The winner will receive a goodie bag of a few of my favorite products to sample. So get to thinking!

Anyhoo…I am thinking most webisodes will go up on the weekends (which is realistically when I have time to edit and post them). I am shooting for shorter segments (and better edited) than the first one although you guys seemed to appreciate the Carbquik tutorial and I am so glad it helped!

Anyway, just a few notes from this side. If you like what you’re seeing, post a comment! I sound like a broken record, I know, but it really is the only way I know what you think of posts and I really do try to post things that you’ll like and find helpful.

So that’s it from over this way. Over and out!

Carbquik Pancakes

So I have been trying for the better part of the day to get this damn video up on the blog.

Is it there??? Is it really there???

Ok, so the Carbquik pancake...folks have been having trouble with the recipe. And that bothers me. For several reasons: firstly because as a person who dreams up recipes you never want your recipe to "not work." Secondly, because I'm over here eating good ass pancakes every week and I feel bad that others are not having the same experience, third...well just cuz, ok???

So here is me...looking to' up from the flo' up. Filming a cooking segment is hard. My eternal thanks go to my camera guy (gal) for her patience and perseverence. I plan to do other segments once I get my act together and learn how to better edit the damn things. This one is ridiculously long (and grainy) but hang in there. If you want to know how to make low carb pancakes, it's worth the time investment.

I'd like to point out a few things about this video:
#1 - I usually look WAY cuter
#2 - Normally I don't allow my child to go around looking like old boxing promoters
#3 - the pancakes are good!!! So make them right and eat them!!!!