Mini-Caramel Cream Cakes

Ok, so I'm not into recipe plagiarism so in the interest of FULL disclosure I'll say this is a total Hungry Girl knock-off. Not that there was anything wrong with HG's version but...it wasn't exactly WLS-friendly. I mean...who could eat that whole thing??? Well maybe some can. But for a good many of us it is a stretch.

Plus adapting this was SO easy, I hesitate to even call it a recipe. But here goes.

Mini-Caramel Cream Cakes

Ingredients

8 mini-caramel rice cakes (the kind I used had a serving size of 15 for 60 calories, 4g carbs so for what I used was just over 30 calories!)

2 tbsp whipped cream (I used Fit & Active fat-free whipped topping)

A few shakes of cinnamon

Optional: a little bit of kosher salt (I'll explain in a moment)

Step One:

Mix whipped topping with cinnamon in a cup. How much you mix depends on how much you like cinnamon. Don't like cinnamon? You can omit it and instead add some unsweetened cocoa powder or even PB2 and I bet this would still be AWESOME!

Line up 4 of your 8 cakes on a plate. Top each with 1/2 tbsp of the whippage.

NOW...if you're into bariatric piety you can simply top them at this point BUT if you, like me, have a slight naughty streak...add just a few crystals of kosher salt before topping with the other mini-caramel cake. TRUST ME on this one...it is soooo worth it.

Now, pop them in the freezer for about 20-30 minutes or so (or until they are firm but not a block of ice) and you come out with a bite size, crunchy, hella-satisfying dessert that is WELL below 100 calories.

Thank you Hungry Girl for the inspiration!

Meatless Friday (on a Tuesday)

(Looking for "Bariatric Foodie Pledge" grand prize info? Click here!)

Some of you may recall I do "Meatless Fridays" during Lent to honor my late (and very Catholic) grandfather.

I know many post-ops, by virtue of meat intolerance and some by choice choose to eat meatless diets, so this year I am going to TRY to get better at supporting you as you look to play with your food! Next week, look for the latest "BF Basics" series: Veggie Tales! I've asked a post-op friend of mine who has been vegetarian a good portion of her life (and has a few years of WLS lifestyle under her smaller-sized belt) to share what she knows about being a vegetarian after WLS. Look for that five part series starting on Monday!

In the meantime, I thought I'd start off by sharing what one of MY Meatless Fridays looks like. Please keep in mind that for me Meatless Friday does NOT = Vegetarian Friday. You'll see what I mean in a moment.

This week I hope to post a NEW Meatless Friday recipe (I have learned to stop over-committing so trying is the best you'll get from me at this point!) and every week during Lent.

Here's how my day went down (added bonus, I'm going to, FOR ONCE, share a few stats):

6:00 a.m. I ate some Greek yogurt with PB2. I did not snap a pic. My apologies! I call my first meal of the day my "petite breakfast." It really is just a little bit of food (in this instance about 1/2 c.) to get me going and out the door. This was ABOUT 100 calories and 16g protein. Then...



10:00 a.m. I had a Click Frapp! I LOVE these things. And I've learned to make them in nearly as many varieties as Starbucks makes Frappucinos! Aside from the above, classic, I love my Chai Latte Frapp, Clickabutter Frapp and Vanilla Frapp!  But there are many other Frapp recipes on BF. Search the term "Frapp" in the right menu bar to see which one appeals most to you! The above has 230 calories and a whopping 41.5g protein!!!

So that held me until...

2-ish...Yep...the shake is THAT filling! Anyhoo...tuna is a staple for me on Meatless Fridays. And I love me some TVP tuna...so I decided to do a new spin on it!

Check it out:



Nik's Tangy-Zesty TVP Tuna

4 oz. can of tuna, liquid reserved!!!
2 tbsp TVP (what's that?)
1/2 tbsp mayo (I use the fully loaded stuff, not low-fat)
2 tbsp 0% unflavored Greek yogurt
1/2 tbsp Dijon mustard (Grey Poupon)
A few shakes each of garlic powder, onion powder, salt and pepper

Directions:

Set tuna, with water, and TVP in a bowl for about 2 minutes so the TVP can soak up the liquid. (HINT: the longer you let the TVP sit, the softer it gets).

In a separate bowl mix together mayo, yogurt, mustard and spices and mix well.

Add tuna to dressing mixture and serve!

MY TVP tuna came up to 221 calories, 27g of protein (including the bread).

I didn't have an afternoon snack last Friday. The TVP tuna sorta filled me up! I MEANT to finally try the famous (or infamous, depending on who you ask) cauliflower crust pizza recipe. But I didn't get around to it!!! Long story short: life happens. But no worries! I have a Foodie on the case making the pizza this weekend and she's promised to report back so...soon and very soon!



As for MY dinner? It was around 6:30 p.m. and I ended up making a quick go-to dinner: Naked Eggplant Parm. Yummy and only takes minutes to throw together! It has about 250 calories and 15g of protein the way I make it.

On Friday nights I eat alone because, alas, my daughters have more of a nightlife than I do! They were at a weekly dance held by the local recreation center. After dinner, I made a pit stop to the gym (the ellptical + Jersey Shore = the easiest workout you've EVER done!) and then picked them up. I am a late night person so I usually have some sort of something before bed. This night I had a snack around 10 p.m. and it was this:

My Hot Cinnabon protein drink. I wanted a Salted Caramel Protein Cocoa but...I was out of chocolate protein powder (and still am...ack!). This drink has 230 calories and 35g protein.

So...for those of you counting...last Friday...Meatless Friday...I had a total of about 1031 calories with 134.5g protein. Now before you think me some sort of caloric wonder, please know that is not even close to my daily average caloric intake...but let's face it...fish and veggies have less calories than other stuff. And I am NOT one to look a gift horse (read: low cal day) in the mouth!

THANK YOU!!!

This afternoon marked the end of the last "regular" pledge week in the 2012 Bariatric Foodie Pledge. Before I give any more information on the Grand Prize week next week, let's announce the week 4 winners! These three pledgers won a $35 gift certificate to Carb Smart online stores plus free shipping on their order!!!

Congrats to:

• Sandy Barrow O'Connell (who pledged on Facebook)
• Stephanie Raymond (who pledged on Facebook)
• Alethea Moody (who pledged on Facebook)

Please email me at bariatricfoodie@yahoo.com to claim your prize!

Next week, the pledgers who pledged and checked in all four weeks of the pledge  (plus one pledger who pledged three weeks who will win the fourth week as a prize this week) will participate in the grand prize competition. Just a few brief notes on that:

1. The Grand Prize Pledger list will go up tomorrow sometime after 12 p.m. EST (I do have a day job so exactly when this is depends on my actual work day!)
2. This is not JUST a random drawing. You will have to DO something to get your name in the hat for this competition.
3. Because it is the grand prize, I have to adhere strictly to the rules! I'll try to keep them brief and uncomplicated, but if you are in the competition please DO read the rules thoroughly and follow them!

On a more personal note, I just want to express my deep thanks for you participation. I'll have more accurate information about this year's pledge soon, but I can say that more than 150 people total took part in this opportunity to make and keep goals to themselves.

Of course, by this evening there will have been 12 winners. I hope each winner enjoys their prize and the pride in accomplishing something good for yourself.

Lastly, I want to remind you that each of the weekly prizes is something YOU can use to help you on your journey. Special thanks once more to:

• DaVinci Gourmet, maker of dozens of delicious sugar-free syrup flavors that I use to play with my protein shakes, protein hot drinks, desserts and more!
• Building Blocks Vitamins, the vitamins I use each and every day to keep my body running strong. At four years post-op, taking my vitamins every day is just as important now as it ever was. And it is for you too!
• Click Espresso Protein. From Click Frapps to an afternoon snack, I drink Click several times a week to get my coffee fix with getting the protein I need.
• And finally, to Carb Smart...a whole store devoted to low-carb living! Please be sure to explore their site and see what products fit into YOUR healthy lifestyle.

Again, look out for the Grand Prize Pledge List tomorrow after 12 p.m. (EST) and follow the rules!!!

And know that just because the Bariatric Foodie Pledge is over does NOT mean your commitment to yourselves is over. Continue making goals and achieving them. And when you do, I'd love to hear about it!!! Hit me up and tell me your success story anytime.

Curried Chickpeas



So my daughter comes to me one day and says, "Mom, I want to be a vegetarian."

At 10 years old it has always been a challenge getting the child to eat meat. As it stood, she only ate meat that, by appearance, made no reference to its animal roots. So...chicken nuggets, yes. Chicken legs, no. And beef was absolutely out of the question.

I already have a pretty good arsenal of vegetarian recipes...just cuz. So over the next week or two I gave her a taste (literally) of life as a vegetarian. This was one of her first dinners that week. I intentionally started out with something she'd already eaten and liked.

Nik's Curried Chickpeas

Ingredients

1 lb. chickpeas (garbanzo beans)
1 small onion, chopped
1 clove of garlic, minced
Optional: sliced raw carrots (did not use this time but I usually do)
10 oz. vegetable stock
10 oz. light coconut milk
4 c. water
1/2 tbsp each of cumin and coriander
2-3 heaping tablespoons curry powder (whatever kind you like to use)
Optional: 1/4 tsp red pepper flakes (don't use if you don't like spicy food)

Directions:

Open your bag of beans and inspect it for fragments of other stuff. It happens when they are bagged.

Place your onion, garlic and carrots (if you are using) in the bottom of your crockpot and put your beans on top of them.

Then add your spices and all your liquid.

Let your slow cooker go on low for about 5 or 6  hours or until chickpeas are tender.

I would imagine if I were a vegetarian, I'd label this vegetarian comfort food. I dunno. The diva liked it BUT... she decided a week later, in the face of Chick-Fil-A chicken nuggets, that she wants to be 98% vegetarian.

Ba-dum-bum.

Kelly's Sugar-free Blueberry and Apple Compotes



I ask and ask and ask for your recipes. And I get SO excited when you guys send them! I actually have a few reader submissions laying in waiting now. I'll post one a week. Yay!

This one is from Kelly S. who was inspired to play with her food and came up with recipes for TWO delicious compotes that she uses to top things like Greek yogurt and oatmeal!

If you have any questions for Kelly about her recipe, leave them in the comments below. If YOU have a recipe you'd like to share with the Foodie Nation, hit me up at bariatricfoodie@yahoo.com. (Recipes with pictures, please!)

Kelly's Sugar-free Blueberry Compote


Ingredients:

• 2 pkgs of fresh blueberries (rinsed and picked of stems, Kelly says, "lots of times I forget to do this!")
• 1/3-1/2 cup of sugarfree blueberry or grape jam (Smuckers make this, I find it at Walmart, but whichever flavor you can find)
• 1/2 lemon (Kelly uses both the zest and the juice)
• 1-2 tbsp no-calorie sweetener (Kelly uses Splenda), to taste

Kelly's Directions:
Firstly, taste your blueberries. Are they sweet enough? If not, you might consider adding a wee bit of sweetener to them while cooking.

In a shallow saucepan over medium-low heat, dump in the sugarfree jam (start with the smaller amount first).



Add the zest of the half lemon as well as all the juice from it. I use a juicer that I put the lemon half in and squeeze like crazy (working on my muscles, too!). So, I get quite a bit of juice. You may need to use both halves if you don't have this fancy tool. Please note that I have also used (horrors), the fake lemon juice. In fact, when I made this last month, I didn't have anything BUT the fake lime juice and I used it, tasted just the same.

Stir this and let it simmer and bubble away just until the berries start bursting and giving forth their juices. Turn off the heat and let cool; store in a container (I use glass so that it doesn't stain). If you like your compote thicker, use more jam and/or pull the berries as soon as they start bubbling.

Kelly's Sugar-free Apple Compote



Ingredients

• 3 c. of diced apples
• 2 tbsp no-calorie sweetener (Kelly used Splenda)
• 2 tsp cornstarch
• 1 tsp cinnamon
• 1/4 tsp of vanilla (or more to taste)
• 1/8 tsp salt
• 1/2 c. cold water

Kelly's Directions:

In a medium, nonstick pan, combine all the ingredients (except the apples) and stir until all the ingredients are dissolved. [Note: I usually dump everything in at the same time, including apples, stir and then proceed; works fine.]



Bring to medium-high heat, stirring often, for 7-10 minutes or until apples are soft (or to your desired doneness).

Then reduce heat to low, stirring frequently, until the mixture becomes thick and gooey. Transfer to a container, let cool, refrigerate and use as topping to anything your heat desires (cottage cheese, greek yogurt, oatmeal, etc.).

And here are Kelly's finished masterpieces:

I could TRULY swim in that...it'd probably be good or my skin too, ya think??? But lookit, it gets even BETTER:

In the immortal words of Randy Jackson from American Idol..."you know what's wrong with that [recipe]? ABSOLUTELY NOTHING!!!"

Thanks, Kelly, for taking the time to share your recipes and for playing with your food!



Happy Pam Day?

Yeah, yeah, yeah today is Valentine's Day. This is true.

But more significant to ME is that it is my good friend Pam's birthday.

Don't know Pam? You should! She runs a blog called Journey to a Healthier Me wherein she gives good information and advice on nutrition, vitamins and life after WLS.

And if that wasn't enough, you guys should know that Pam has been the catalyst behind some of BF's most popular recipes!

So to honor her today, here are my top 3 favorite Pam-inspired BF posts (click the title to go to the full post):

Chai Latte Protein Shake

Inspired by Pam's now famous homemade protein chai latte mix recipe, this cold version is a treat when I get in the mood for something exotic!

Queso Chicken



A funny thing happened when I was gong to make Pam's Southwest chicken (she credits someone named Christine for inventing it but I have always called it hers). I didn't have any cream cheese! So I subbed in queso instead and...a star is born!!!

Protein Banana Bon-Bons

This one was NOT Pam's idea, but mine. In the spirit of fun, she gave advice on the matter and, of course, fell prey to bon-bon madenss herself!

Happy Birthday, Pam! And thank you for all you do for the WLS community!!!

Protein Pancakes

I have a low-carb pancake recipe on the blog already but I actually switched to using this recipe. Why? Well low-carb is good. But high protein is better!!!

This recipe is from "The Bariatric Foodie Breakfast Book" available in hardcopy and Kindle on Amazon.

To make these pancakes first I have to tell you how to make low-carb baking mix. You can buy it if you prefer, but it's easy enough to make and if you have most of the ingredients on hand it can be cheaper!

Nik's Low-Carb Baking Mix
Yields four 1/3 c. servings

Ingredients:

• 1 c. Hodgson Mill soy flour
• 45g (roughly 2 scoops) unflavored protein powder (I used BiPro USA)
• 1 tsp. baking powder
• ¼ tsp. salt

Nutrition information (entire batch - so divide by four!): 480 calories, 0g fat, 40g carbs, 24g fiber, 16g sugar, 96g protein

Now to make these beautiful pancakes you see above.

Ingredients:

• 1 serving Nik’s Protein Baking Mix + additional teaspoon
• 1 tbsp. sugar-free banana pudding mix
• 2 tbsp. unflavored Greek yogurt (Note: Use 1 or 2% but not fat free)
•  3 tbsp. milk (any kind of milk works here)
• 1 egg, beaten (or equivalent amount of liquid egg substitute)
• ¼ tsp. pure vanilla extract

For topping:

• A few sprays no or low-calorie butter spray
• ¼ banana, cut into slices of desired thickness
• ¼ c. sugar-free pancake syrup
• 1/8 tsp. rum extract
• 1/8 tsp. cinnamon

Directions:

Spray a griddle (or griddle pan) with nonstick cooking spray, set it over medium heat and allow it to get hot.

Meanwhile, combine all ingredients in a bowl and mix thoroughly. If mixture is too thick, add milk, by the tablespoon, until it reaches the consistency of not-quite-set pudding.

Use a tablespoon to drop heaps of batter onto your skillet and spread them into rounds. Cook about one to two minutes before flipping and cooking on the other side. Transfer to plate when done.

To make topping: Spray down a small skillet (like 7 and 1/8 inch) with nonstick cooking spray, set it over medium heat and allow it to get hot. Add bananas and spray with butter spray. Cook about one minute before adding pancake syrup. Allow it to come to a low boil, then drop the temperature down. Add rum extract and cinnamon and stir, then top pancakes.

Want even MORE breakfast ideas? Check out The Bariatric Foodie Breakfast Book! It's got ideas for every post op including:

• Breakfasts for small pouches
• Make-ahead/Grab 'n go breakfasts
• Lazy weekend breakfasts
• Breakfasts for people who hate breakfast food!

No matter what your breakfast challenge is, this book has you covered. Check it out on Amazon in hard-copy and Kindle today!