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Banana-Peanut Butter Protein "Minute Pudding"


So we survived Hurricane Sandy!!! Yay!

Not that I had any doubts. But still, I'm grateful my house wasn't damaged, my electricity stayed on. I'm at home today as the mayor has asked us not to drive until crews get the roads clear.

So I thought this would be the PERFECT opportunity to share this neat recipe I've been making. I can't claim to be the inventor of this but I honestly can't remember where I saw this before. Anyhoo...whoever invented it, wherever you are, thank you!

Nik's Banana Peanut Butter Protein "Minute Pudding"
(Makes 2-4 servings, depending on your surgery age)



Ingredients:

1/2 c. cottage cheese
1 scoop Chike Banana Magic protein powder (or banana protein of your liking)
2 tbsp PB2 (powdered peanuts, 85% less calories than peanut butter!)
2-3 tbsp milk (the better your blender, the less milk you need)
No-calorie sweetener, to taste

Directions:

Put everything in your blender and mix for a full two minutes (kind of like the Triple X Method for blending shakes).

Transfer into appropriate amount of cups. Refrigerate unused portions immediately. Or share. Either way!

I won't lie. The cottage cheese taste does not magically disappear in this. But it sort of reads like cheesecake. Which, to me, is a good thing. Don't use too much sweetener though. I've been there, done that. Not a pretty scenario. If you feel so inclined, top with sugar or fat-free whipped cream and enjoy!

While I don't give full nutritional stats, I can tell you that each of MY servings (for me it's 2 servings) of this stuff have about 23g of protein. Can't be that with a stick!

What do I mean by WLS-friendly Holiday Recipes?


This is my Sweet (and Salty!) Potato Casserole.

It was a big hit at both the Baltimore and Pittsburgh Bariatric Foodie Holiday Food Tastings. (If you were at either and agree - holler!)

But this casserole is keeping a secret. And no, that secret is not that it has added protein (although it does).

Those who are in possession of the Bariatric Foodie Holiday Survival Guide (sold by itself AND as part of the Holiday Survival Kit) will get to find out the secret (and it's not in the recipe you have!) either on November 10 or 17 at a special webinar for those who have purchased the guide! (More on that below)

Want the recipe? Want the tips? Consider treating yourself to a Bariatric Foodie Holiday Survival Guide! It contains swaps for popular holiday favorites like baked mac 'n cheese, green bean casserole and, yes, even protein amp'd sweet potatoes! Plus, there's tips for coping with the holidays, incorporating protein in your holiday dishes and...

And as I said before, with your purchase you get a special webinar where I'll answer any and all holiday recipe questions you have and even help you make over some of YOUR unique recipes! (Btw, if you already purchased, I sent an invite to the webinar to the email you used to make your purchase! You must register to attend the webinar so check your email - including your junk folder - and sign up!)

So what are you waiting for? Let's get healthy this holiday season! Click here to order yours!

Weight-loss Surgery Friendly Indian-Style Creamed Spinach


For those of you who are excited about this recipe, you have my girl Hillery to thank (yes, Hillery, your Foodie Fitness Correspondent). One day she graciously agreed to help me mow through style La Petite Diva's hair and she was cooking this. And me being the person I am, I have stalked her for the recipe ever since.

Here is the recipe she used. But before you go there, please heed the following suggested modifications!
  • Instead of using 2 tbsp of olive oil I used one and sprayed down my pan generously with nonstick (the olive oil contributes to the flavor, which is why I used some but not all)
  • Do NOT use the amount of cayenne called for in this recipe. It will kill you! My family likes spicy food and it damn near killed us. If you want a slight kick, go with 1/4 tsp. If you want full-on spicy, go with 1/2 tsp. Trust me on this one!
  • Instead of the sugar it calls for with the spinach add two packets of Splenda. Trust me this will be enough.
  • I suggest using unflavored Greek yogurt (nonfat) instead of evaporated milk. With the evaporated milk it was just too watery and the liquid just would not reduce! Since you add it at the very end, it will retain a smooth consistency.
  • Lastly, instead of naan, I used a pop rice to dip mine. Never heard of pop rice? Well allow me to introduce you to it!

It has 16 calories per "cake", 4g of carbs, virtually no protein but...it's 16 calories! Mine was onion flavored. They sell these at many grocery stores (I get mine from Ye Olde Amish) under various brand names including Amy's Magic Pop or Cocopop.

Lastly, here's some lovely food porn of the process of making this:


This is the onions, garlic, ginger and tomatoes simmering.


Pureed cooked spinach, fresh from my fake Magic Bullet (aka $19.99 version from Wal-Mart that works just as well!)


Mixing the spinach with the onion/tomato mixture...


Me scooping it out of the pan with a piece of pop rice!

If you wanted to make an exotic night of it for the fam, might I suggest my Thai Chicken Skewers (which work perfectly fine on a grill pan if you don't feel like firing up the old grill), WLS-friendly samosas (which work well with either Carbquik OR Atkins Baking Mix) and a side of Thai Iced Tea for the fam?

Oh...one more note. This dish goes beautifully atop my cauliflower rice (Throw some peas and a few tablespoons of coconut milk in the rice if you want the full effect!)

YUMMY!

Play with your food!

Items Every Weight Loss Patient Should Have in Case of an Emergency


Hey, Foodies.

Today's recipe, WLS-friendly Indian-style Creamed Spinach, is coming. I promise! Lookit:



But for right now I want to get serious for a moment. For those of us on the eastern seaboard Hurricane Sandy is headed our way. And we've seen what hurricanes can do. Here in Baltimore, my biggest concern is electrical outages. Last summer we had a derecho (I'd never heard the term before but apparently it is a very windy storm) and it knocked out power to thousands. Thankfully, we were spared but we are extremely vulnerable since everything in our house (including the stove) runs on electricity.

During emergencies you hear the standard issue "water, bread, milk, toilet paper, flashlight" advice but I thought I'd also share the WLS-specific items in my emergency pantry.

To make protein drinks without electricity I stock up on:




  • Obviously, protein powder of some sort
  • Shelf-stable milk (pictured above). It's usually in the same aisle as cereal. While it does not need to be refrigerated so long as it is unopened, once it's open you need to use it because it will go bad after a while. My advice? They make these in 4 oz. boxes (that look like juice boxes), so pick yourself up a pack of those. They make them in every kind of milk (soy, almond, cow's)
  • A blender bottle. And my suggestion is the one with the wire ball just because I find it mixes more thoroughly.
For when you get tired of protein shakes, here's some other things you might stock up on:
  • Turkey Jerky
  • Dried, roasted edamame
  • Turkey pepperoni
  • Canned tuna and/or chicken (and if you can get your hands on packets of light mayo and/or mustard that helps as well)
  • Soy crisps (although don't go crazy with these!)
  • TVP (can be mixed with water/seasonings to sub for ground meat in a pinch. If you're saying "what's that?" click here)
  • Protein bars (if you can find Quest, they are great on the stats and I also suggest Pure Protein)
I invite you all to share more items you think might help your fellow Foodies in the event of a massive power outage. The goal here is to stay safe and meet your basic needs, NOT to necessarily be eating gourmet through a hurricane.

Stay tuned later on today for the spinach recipe and most of all stay safe, Foodies!

BF Two-fer: Nik's Twix Protein Shake & Chocolate Chip Cookie Protein Shake


This is actually a two-fer. By accident of, of course. This post was supposed to just be about the Twix shake. Cuz it's almost Halloween. And I promised yummy recipes!

But here's what had happened.

I had one little portion of sugar-free caramel syrup left. I put it on the counter so I could photo the recipe. Well, while I was out my kids, motivated from my last rant about them walking by trash and not picking it up, threw the bottle away, thinking I was done with it. The lesson? Be careful of the timing of your rants, parents!

So I am still going to give you the recipe but there's this other recipe I've also been making with another of the syrups in the Twix recipe so I thought I'd show you that one too. This is me. Being generous. Weird.

Nik's Twix Protein Shake

Ingredients:

Nik's Chocolate Chip Cookie Protein Shake


Ingredients:
Directions for both: Combine all ingredients in a blender. Mix according to the Triple X Method. Or not. Your choice!

So now you have two MORE recipes to help you fend off the Halloween candy. Now...I know what some of you are thinking. "Nik, what's up with the syrups we have to purchase online???" 

You're right. Many of my shakes do use syrups you have to purchase online as opposed to buying them in the store. BUT I do try to use them as I did here, in several different recipes so you have more than one idea of how to use them. BUT for those that are still wary, I have to tell you the Bariatric Foodie Holiday Survival Kit (click the link for details) is a great way to "try before you buy" some specialty items I use in my shakes.

If you haven't already gotten your Survival Kit, there are still some available! Remember, I'm only selling 200 of them this year and more than 100 are already spoken for! Also remember when you purchase one you are entered into a raffle to win a BodyMedia Fit Link Armband (read our review here) that measures the calories you burn every day to help you reach your goals! Click here to learn more about the Holiday Survival Kit. 

And keep playing with your food!

Nik's Candy Corn Protein Pudding


I just want you all to know...I have been trying to crack the code on candy corn flavored stuff for YEARS. I'm not super passionate about it myself. I'm not one of those "CANDY CORN" people. (You know what I'm talking about. It's that person whose eyes get all round like saucers when they see candy corn.) In my former life I was more like "Oh? Candy corn. Groovy." And if I felt like it I'd take some. If I didn't, I'd pass.

But some of you guys REALLY love the stuff. Many of you told me as much when you entered the "Trick or Chike" Giveaway (see, there IS a reason I ask these questions!). This is one of those recipes where I have to go all Alton Brown on you a little bit because to understand how this dessert works, you need to know why it works. Bear with me.

Three things going on with candy corn:
  1. The flavor: sugary, slightly corny/buttery
  2. The color: that classic orange, yellow, white combo
  3. The shape: I've heard them called "little pyramids of love" (I wouldn't but I've heard it)
So long story short: it is my belief (and you guys have proven this somewhat with your reactions to my recipes over the years) that if you can replicate at least TWO of the things that make a dish taste the way it does, it tends to be received well. In this, as you can see, I've chosen to replicate the color and the flavor.

Here's how.


The main flavor ingredients in my masterpiece! 
Step One: 

The first thing you want to do is make up a batch of vanilla protein pudding. But wait! Before you click on that link there's a few things you  need to do to it. In addition to the protein powder (Chike Very Vanilla in this instance) and BEFORE you add the milk you need to add one of the following options:


  • For those who are sensitive to sweetness: 1/4 tsp each imitation butter flavor & imitation maple flavoring. 
  • For those who want a bit of sweet in your life: 2 tbsp butter-flavored sugar-free pancake syrup. (Don't freak about the calories. My syrup has a serving size of 1/4 cup which is 30 calories. 2 tbsp = 1/8 c. = half of a quarter cup = 15 calories spread out across a BIG bowl of pudding. K?)
From there you can add your milk and either whisk or blend it until it thickens. Then cover it and put it in the fridge to set.

So why those ingredients, Nik?

I'm glad you asked. One of the ingredients in candy corn is, of course, corn syrup. Obviously I'm not going to put corn syrup in my pudding but let's think about the TASTE of corn. Even without butter on it, it has sort of a rich, sweet flavor. The syrup replicates that and butter extract drives it home. Now...let's journey on...

Step Two:

Once you've let your pudding set (I'd suggest a full hour. You want it nice and firm or it won't layer well) you want to divide it equally into two bowls. To get the color, of course, I used our handy-dandy standard issue food coloring. Use whatever instructions your box gives for orange in one bowl and yellow in the other. You might want to stick the pudding bowls back in the fridge while you get your container set up done. I suggest those clear plastic cups you use for parties. That way you can get the visual effect of the treat. This recipe makes about 4-ish of them, depending on how much pudding you use.

Step Three:

Now it's time to put this thing together. First put a 1/4 c. layer of the orange pudding in your cup. Top with 1/4 c. layer of the yellow. Then top with whipped cream. Why whipped cream? Every protein powder I"ve ever tried tints my pudding very OFF white! I am aesthetics girl. If you don't want to go with whipped cream, you are certainly free to divide the pudding into thirds and tint two and leave the other untinted.

So there you have it. Weight loss surgery candy corn! Hopefully this will keep us away from the real deal. If not...well...I tried.

Enjoy, Foodies!



Iron Will


Iron Will
By Paul Corley

To this day, I have a hard time calling myself an athlete. To me Ryan Hall (marathon runner), Craig Alexander (Triathlete) and Cadel Evans (cyclist)  are real athletes. But after having completed a Half Ironman, Nik tells me I am an athlete. She also said my story might motivate others, which is why I’m telling it now.
After having gastric bypass surgery , I decided I wanted to take fitness seriously. Like many post-ops I had a goal of completing a 5K which I did 11 weeks after surgery and I committed to do more of them.  But after my 9 year-old son beat me in my second 5K I was ashamed of my fitness level and decided it was time to really get serious.  In April 2011, I had to pull out of my first sprint triathlon because of a shoulder injury. It was then that I decided to sign up for an even bigger race: the Augusta Half Ironman event on DATE in Georgia.
For those of you who don’t know what a Half Ironman is, it consists of three events: swimming for 1.2 miles, biking for 56 miles and finally running a half-marathon (13.1 miles). In total, a Half Ironman has you pushing through 70.3 miles — further than I’d ever gone before. Needless to say, my hands were shaking as I hit the registration submission button to enter myself for this event.
I trained for over a year for this event. Along the way, several life events sidetracked me from training. But as the date of the event drew near, I was committed as ever to do it, trusting that my training would carry me physically while the support of family and friends would carry me mentally.
Here’s how it went.
“Damn that’s a long way to swim!” 

We drove to Augusta on Friday afternoon (a day ahead of the event) so we could spend the day relaxing and I could get my race packet early before the lines got long, I figured I was nervous enough and didn’t need to be standing in line for endless hours.

Saturday morning I headed to the host hotel which was just a couple blocks away. I was the 20th person in line and got my packet relatively easily. My wife and kids were there and we decided to check the expo out together and I got a free massage that they were offering all the athletes. That night, I met up with a friend I met on Obesity Help, a fellow athlete named Jillian.

After lunch, I rode to the bike check-in area to focus on getting set. I inspected my bike to make sure everything was in working order and got a general feel for this area of the race. Biking is the second event. I’d be coming out of the water and onto my bike so I wanted to be prepared. As I waited for my family to join me there, I looked out at the water and thought, “Damn that’s a long way to swim! Even with the current pushing me!” 
On Saturday evening I went over everything and got my water bottles ready for the morning. I had a slight freak-out moment when I couldn’t find the straws for my Aero Bottle. It’s a handy thing on long rides, since it holds 50 oz. of fluids an inch away from my face, so I can drink easily. As you might guess, hydration is extremely important in endurance sports. In the end, I decided that since I could carry three bottles on my bike, I’d be ok so long as I take on new bottles at each of the three aid stations. I tried to calm myself and headed to bed.
Just an ordinary swim


I woke up at 2:30 a.m. excited and tried to go back to sleep but an hour later I gave that up in favor of performing my pre- race rituals. Which involves cleaning, triple checking my gear and finally putting on my race outfit, which requires includes anti-chaffing lotions at this distance. After that, I headed out to the shuttle that goes to the start of the race.

As the race start time drew near, the different waves, or groupings of swimmers, started to form. There were all sorts of people there, many of whom were pro-athletes. I calmed myself by thinking, “You’ve trained for over a year to do this. Besides, it’s just an swim.”
And I remained calm…until a short way into the race I swam into a group of guys and got kicked and bumped. After it happened again, my confidence began to sink. But still, I pushed ahead, mostly breast-stroking, and completed the swim in 44 minutes, 2 seconds.
As I transitioned to the bike I could hear my friends and family continue to cheer me on and it gave me strength. I was also pretty confident in this part of the race as biking has typically been my strongest element of triathlons. But you and I both know the universe wasn’t going to let me off easy.
At about mile five, I grabbed my water bottle off my seat to take a drink. As I put it back it fell and I had to stop to get it. Then two more of my bottles went into a storm drain. So I was left with about 40 oz. of water to get me to the first aid station. “Ok, no problem,” I thought to myself.
Then at mile 15 I hear something drop and slide across the ground — my $200 pair of Oakley glasses! Needless to say I went back for them. Calamity aside, I made it to the aid station and got myself another bottle of water. I also took in an energy gel pack to refuel. At this point, I’m felt good and ready to continue on.
But did I mention that the universe was not going to let me off that easy?
Around mile 30 things start to go wrong. I’d been so focused on making progress that I was behind on my hydration. Through a series of unfortunate events I lost yet another set of water bottles in the next leg of the ride. This is not good. I completed the bike ride in 3 hours, 19 minutes but as I prepared for the 13.1 mile run I knew I was dehydrated and that it would cause problems.
As I head into the final leg of the event, I knew I’d have to fight for the finish. I decided to interval, running one block then walking the next. I also decided on a plan to drink no less than two cups of water at each aid station and I’d go between using gel packs to refuel and salt pills to control my sweating. Mile by mile, I was determined to finish this race.
I saw my family and friends again at the start of the run but didn’t seen them again until mile 5. Man what a relief that was! I found that other athletes were working the same plan as me — running and walking — and I got a chance to get to know some of them. At this point, my time wasn’t nearly as important as finishing!
“Was it worth the pain?” 
About three miles from the end it begins to rain and I thought, “Damn, I could use some cool down right now.”   Be careful what you wish for.  I ended up running my last two miles in what seemed like a monsoon! But finally I saw the finish line and that re-energized me. I can’t describe to you how it felt to cross that finish line. I’d completed the run in 3 hours, 9 minutes but that wasn’t the point. I FINISHED!!!
 As I found my way to my family and friends, so many thoughts were running through my head, from “Hell yeah!”  to “Was it worth the pain?”
And yes, there was a LOT of pain. In fact, that night was one of the most painful in my entire life. At one point I couldn’t even lift my legs onto the bed.
Looking back, I can say with confidence the whole thing — the training, pushing through life’s challenges, all the calamities of the race — was worth it. I learned a lot about myself preparing for and going through this race. My race times weren’t the greatest ever, but that wasn’t the important part. I set a big goal, a huge goal, a goal even I had a hard time believing I could achieve — and I did it!
This is the part about my weight loss that continues to amaze me every single day.And to answer the question I know is in everyone’s minds: YES! I am absolutely going to do it again next year!
Paul Corley had gastric bypass in 2010 and is working to achieve ultimate fitness! Want to ask Paul a running, biking or swimming question? You can send them to bariatricfoodie@yahoo.com. If you'd simply like to congratulate him on his accomplishment, feel free to leave a comment!

What Vitamins Should Duodenal Switch Patients Take?


(Check out last month's article: What vitamins should RNY patients take?)



In previous months we’ve talked about the vitamins that are recommended for lap band patients, vertical sleeve gastrectomy patients, and gastric bypass patients. Today, we’re going to talk about the vitamins duodenal switch (DS) folks need.
The DS is both a restrictive and a malabsorptive surgery. The smaller stomach helps patients eat less food and the rearrangement of the intestine causes them not to absorb all the calories that they do eat. The rearrangement of the intestine also causes them not to absorb vitamins and minerals well. They generally need to take even more vitamins than gastric bypass patients do.
The vitamins you need will probably vary based on your individual needs and the results of your blood tests, but here are the basics that the American Society for Metabolic and Bariatric Surgery recommends for all DS patients:
  • An adult multivitamin, containing 100% of the recommended daily allowance (RDA) of at least 2/3 of all nutrients, including 18 mg iron and minerals like zinc and selenium, twice daily
  • 1800 mg to 2400 mg calcium citrate (not calcium carbonate or tricalcium phosphate), divided into three or four doses of about 600 mg each, taken at least two hours apart
  • An additional 18 mg to 27 mg iron for menstruating women
  • 10,000 IU vitamin A
  • 2000 IU vitamin D
  • 300 mcg vitamin K
  • B-50 complex is optional
  • Other vitamin and mineral supplements may be needed, based on the results of your blood tests; for instance, some DS patients need to take additional B12
Notice that the ASMBS recommends a multivitamin made for adults. If you prefer a chewable multivitamin, or if your surgeon or dietician recommends chewable vitamins, you can purchase chewable vitamins made for adults. Children’s vitamins usually lack some important nutrients that DS folks need. You can purchase special bariatric vitamins if you wish, but these aren’t necessary. Just make sure your multivitamin has 100% of the RDA of most nutrients.
The ASMBS also recommends calcium citrate over other forms of calcium, including calcium carbonate. That’s because calcium citrate is absorbed more easily and because it doesn’t increase the risk of kidney stones. Calcium blocks the absorption of iron, so take your calcium at least two hours away from your iron supplement. If there’s iron in your multivitamins and you want to absorb that iron, take your calcium at least two hours away from your multivitamins, too.
Notice that the ASMBS recommends both men and women take a multivitamin that contains iron. If your multivitamin doesn’t have iron, or if you menstruate, you’ll need extra iron. There are many different types of iron from which you can choose. I like carbonyl iron because it’s less like to cause constipation or an upset stomach than some other forms of iron, like ferrous sulfate. 
The ASMBS recommends using a retinol form of vitamin A, like retinol palmitate or retinol acetate, rather than beta carotene because they are absorbed more easily. Vitamin A often comes in soft gels filled with oil, but since DS folks malabsorb fats, they don’t absorb vitamins in oil well. Use dry vitamin A instead.
When it comes to vitamin D, it’s important to know that there are two forms of vitamin D, D2 and D3. According to the Vitamin D Council, D3 is much more effective for everyone, not just weight loss surgery patients. As with vitamin A, vitamin D3 sometimes comes in soft gels filled with oil, but DS folks absorb dry D3 better. Note that some post ops need significantly more vitamin D than recommended by the ASMBS to maintain a good level and you should adjust your dose as needed based on your blood tests.
As with vitamins A and D, vitamin K should be taking in dry form. The ASMBS recommends vitamin K be taken with caution by patients receiving coagulation therapy, which includes drugs like Warfarin and Coumadin. Talk to your doctor about whether or not to take vitamin K if you are on one of these medications.
Talk to your bariatric surgeon or a registered dietician with experience treating DS patients if you have questions about what vitamins you should take. You’re always welcome to contact me, as well, at bariatricfoodie@yahoo.com and I’ll do my best to help, but I’m not able to provide any medical advice.
Now that we all know what vitamins we should be taking and why, next month I’ll tell how it’s possible to take too much of a good thing and talk about vitamin toxicity. Until then, take your vitamins (but only in the proper amounts)!


Now that Kelly has wrapped up this basic series on ASMBS vitamin requirements, she's moving onto other pressing vitamin questions. Got one? Hit her up at bariatricfoodie@yahoo.com!

Halloween Protein Shakes: Peanut Butter Cup

Have you all entered the "Trick or Chike" giveaway so you can get some WLS-friendly protein yummies for your Halloween treat pail? If not, go do it! I'll wait.

Ok then. So in conjunction with the giveaway I wanted to give you a few ideas on how you could use Chike to make some Halloween goodies! That's why as a part of the contest I asked what treats tempt you the most on Halloween. A fair amount of you said Reese's peanut butter cups (especially the pumpkin ones).

I'm here to help with TWO options:

Option #1: Nik's Peanut Butter Cup Protein Shake



Ingredients:

1 c. milk
1 scoop Chike Chocolate Bliss protein powder
1 tbsp PB2 (What's that?)
1/2 tbsp unsweetened cocoa powder
No-calorie sweetener, to taste
Ice

Directions:

Blend according to the Triple X Method. Or not. Your choice! You could even skip the ice and make this into a rich, warm drink (here's how) Perfect for fall!

Option #2: Nik's Peanut Butter Cup Protein Frozen Pie



Yeah, why should kids have the market locked on dessert? We can have dessert too! Click here for the full recipe.

Throughout the week I'm going to be posting recipes to help get you ready for your Halloween sample pack from Chike. Remember THREE of you will win one, so be sure to enter the contest and for my Twitter folks, you can gain an extra entry every day by tweeting about the contest!

Foodie Review: Whey Low


(Check out last month's article: Trader Joe's Vanilla Soy Protein)

Foodie Review: Whey Low vs. Splenda



(Every time I read that, the end of the dance scene from Greas pops into my head: How low can you go? How low can you go? How loooooow can you goooooo? Eht-ehm...moving on...)

After my RNY my palate became a little touchy, especially where artificial sweetners are concerned. Equal overpowered everything. Sweet 'n Low lingered in the air like bad air freshener (or the things air freshener is supposed to cover). Stevia made me ill (literally). 

By default I've been on #TeamSplenda! for a really long time. I'm very committed. SO when I was asked to review a new sweetener called "Whey Low" I was super skeptical. Would it taste good? Plus, it has "whey" in the title - gag!

Whey Low's website says the product is 100% natural, and they guarantee it tastes JUST LIKE SUGAR (wink). There are a variety of products: Granular & Granular STikcs, Type D Granular and Sticks (for people with Types 1 and 2 diabetes), Gold (brown sugar replacement), Powder (think Splenda), for Ice Cream (I know, right???) and Maple (whew!_. Unless identified as a "stick" all their products come in 2 lb. bags.



Granular sticks come 40 to a pouch. I thought that would be better than buying a 2 lb. bag, just in case I didn't like it or vice versa. The sticks run slightly cheaper than the bags, but both are hella expensive! The sticks are $9.99 and the bags are $11.99. However, shipping costs dwarf any real savings between the two (I require instant gratification so I paid for express shipping).

Whey Low says one stick (8.0g) has the same sweetness as two teaspoons of sugar. If your sweetness register is anything like mine, that fact could be a tad irrelevant (i.e. I tend to shovel Splenda into my travel mug). Each stick contains 8 calories, 8 carbs, 8 sugars (Nik note: this, technically, is a food math anamoly since 1g carbs = 4 calories and sugars are carbs. RED FLAG!) "Wait," I thought to myself "I thought this was a sugar alternative?" It is. It contains alternative sugars. White sugar = sucrose. Whey Low contains fructose (from corn), lactose (from milk) and some sucrose. (Nik note: so it DOES contain sugar?)

The way Whey Low tells it, the product is crystalline sugar (sugars that are in crystal form) which come from sugar can or sugar beets and known to not have allergens or cause sugary funkiness in people's systems (that would be my personal interpretation of all the medical mumbo-jumo...your mileage may vary!). This is why the label says "all natural."

All this is to say that technically Whey Low is not a sugar alternative so much as another kind of sugar. So I'm not exactly sure what to call it. A (purportedly) safer blend of sugar, maybe? I dunno. I'm no scientist. Nik just told me to taste the stuff.

Comparatively, Splenda has 0 calories, less than 1g carbs and no sugars. Splenda contains maltodextrin (a food addictive produced from starch) which can be found in sodas and candy. It's used in a variety of processed foods. Sucralose (not sucrose), Splenda's other ingredient, is a non-calorie artificial sweetener. nothing about Splenda is all natural and they do not advertise as such (well...perhaps the whole "made from sugar so it tastes like sugar" deal but I digress). 

You can learn more about how Splenda is produced by clicking here. WARNING: this is not for the faint of heart. Read at your own risk! 

After I received my shipment I promptly sprayed half a packet onto my counter (because I'm awesome). After fixing that little mess I opened another stick and poured it over my cottage cheese and blueberries. Wow! (I actually said that out loud) Whey Low really DOES taste like sugar! I was pretty excited. Over the last month, I've dumped Whey Low into everything from coffee to homemade fruit bowls.

My observations:
  • Whey Low dissolves well in hot beverages. Not so much in cold. The granules settle at the bottom of the glass (much like white sugar).
  • It has the consistency of sugar, and truly does taste like it!
  • No aftertaste! For me this is huge.
  • I didn't dump on Whey Low. And I do dump.
  • The sticks travel well and can easily be tossed into a lunch box, purse, pocket, desk drawer, suit case, etc.
  • It is hella pricey!
  • Their logo is really adorable

Since the writing of this article, Nik has some thoughts to share on this product. Since she's the principal in this whole deal, I just copied her email to me:

"While it's great that Whey Low is a natural blend that they claim doesn't affect people in the same way as white sugar, it's use of corn sugar concerns me. There's a lot of controversy about the role of corn products in the burgeoning obesity problem in the U.S. and of the corn industry's portrayal of sugar. So while a product like Whey Low may not cause dumping, does it help you lose weight? I think the jury is out on that one."

Yeesh! She took over my whole dang article!

I'm going to go rogue and give MY opinion based on MY experience. Which is...

Verdict: (This) Foodie says...AWEsome! Great tasting sugar alternative!

Traci gets the Bariatric Foodie badge of merit, not only for being the first contributor to submit her article this month but writing through the stomach flu! Thanks Traci!

Have a question for Traci or a product review request? Send it to bariatricfoodie@yahoo.com with the subject line "Foodie Review."

BF Pick 3: Ode to Eggs

Apparently it is World Egg Day. (No, really, look it up for yourself if you don't believe me!)

Anyone who has read this blog awhile knows I LOVE eggs. I was so thankful I could tolerate them.

So in honor of World Egg Day here are my top 3 fave BF egg recipes!

Mexican Egg Casserole



Some people make quiches. I make egg casseroles. The difference? Quiches imply a certain lightness, airyness. This thing is anything but! Packed with good protein, this can feed you AND hold down the non-ops!

Click here to get the recipe!

Nik's "Egg-chilada"



Man, this was one of my more inspired egg adventures. One day I was making an omelet and got distracted (happens easily) an the thing turned into a ginormous egg pancake. When I rolled it off my plate I thought it looked sorta like an enchilada. Thus an idea was born!

Click here to get the recipe!

Nik's Angelic Eggs



Which came first, the chicken or the egg? Who cares! With this fun recipe you can make something devilish into something oh so good!

Click here to get the recipe!

There are lots of other Bariatric Foodie egg recipes. In fact, so many that I've started a "Bariatric Foodie Loves Eggs!" board on Pinterest. Look for more food porn and recipes there.

Sausage Quinoa & Roasted Veggie Soup

This soup is not for the faint at heart. No...this soup is chocked full of nutrients and protein. This soup is soup for people who love their bodies and respect their souls.

Yes, it's that good.

I don't usually brag on my food (lies!) but I made this soup wanting to have some relief against the cold front that hit Baltimore. Even I was surprised at how good it turned out.

Nik's Sausage Quinoa & Roasted Veggie Soup
  • 1 medium onion, chopped
  • 1 large clove of garlic, minced (If you like garlic. If not, feel free to omit!)
  • 1 pkg. low-fat turkey smoked sausage, diced
  • 4 c. Swiss Chard, washed and torn into pieces (you could also use spinach...or kale...or even collard greens...customize!)
  • 1 + 3 c. water
  • 2 more tomatoes, cored
  • 4 cups roasted veggies of your choice (I used eggplant, red peppers, tomatoes, onions & garlic). Here's how to roast those veggies!
  • 1 c. uncooked quinoa
  • Salt, pepper & 1 tsp Herbs de Provence (you can also use Italian seasoning)
Directions:

Set a large pot coated with nonstick cooking spray over medium heat. Add onion and cook until lightly browned then add garlic until fragrant.

Add sausage and cook until browned. Add Swiss Chard and one cup of water. Stir to loosen up any bits at the bottom of the pot and let the water to come to a simmering boil.

Add whole tomatoes and cover for about 5 minutes. Remove cover and remove tomato skin. At this point you should be able to mash the tomato with a potato masher.

Add additional 3 c. water, roasted veggies and quinoa. Stir well. Cover pot and allow it to cook about 25 minutes or until chard is wilted and quinoa is fully cooked (here's how to tell). Remove from heat and cover for an additional 10 minutes.

Ohhhh...was this comforting on a cool, fall night. The little diva and I lapped this up! Her with a slice of Texas Toast...me...without (it's all about trade-offs right?).

So, since I'm in a chatty mood as I type this, a few notes:
  • NEWBIES: You might want to skip the quinoa and please wait until you are cleared for tomatoes! The recipe works fine without the quinoa, just use one less cup of water.
  • VEGETARIANS: I think this would work just fine with vegetarian sausage. I like the smoky flavor so I would suggest using something to replace that.
  • VETERANS: This will fill your BELLAY!!!! Go make it!

BF Brunch for Two: Nik's Farmers Market Scramble



I say brunch for two because this will feed a non-op and a post-op. So if your spouse (or bf/gf/bff or whatever other relational acronym you'd like to eat with) loves veggies and you can tolerate veggies and eggs, this is a winner for a lazy Sunday morning.

You can, of course, sub in any veggies you like or find you tolerate well. Here's what's in mine!

Nik's Farmer's Market Scramble
  • 1/2 of a large onion (of your choice) either diced or in thin slivers
  • 1/2 a green pepper, diced
  • 1/2 a red pepper, diced
  • 1/4 of a small zucchini, diced small
  • 1/4 of a small yellow squash, diced small
  • 1 clove garlic, minced
  • 1/4 tsp. Italian seasoning
  • 2 large eggs + 2 large egg whites, beaten (or 1/2 c. Egg Beaters)
  • 2 oz. your favorite cheese
  • 1 large tomato (of your choice), cut into wedges, then halved
  • Salt and pepper, to taste

Directions:

Set a pan sprayed with non-stick cooking spray over medium heat. Add all veggies, Italian spice and garlic and sautee until lightly browned and soft.

Add eggs into the crevices of the veggies and then gently turn them so that the veggies get mixed in.

Once eggs are done, turn off heat and sprinkle cheese over the top, mix in if you'd like.

Add fresh tomatoes last (they taste great fresh so don't cook them!). Also if one of you likes tomatoes and one does not, this is an easy way to have them without forcing them on someone else!

Season to taste.

This was a perfect breakfast for me this morning. For your #2, you might serve some whole wheat toast or if the person has a hearty appetite, some French toast even. YUM! Easy, quick, delicious brunch for you and #2.

What's that you ask? Who is MY #2? Oh I'll never tell...



Nik's Pumpkin Chili



You all have the good folks at McCormick Spices to thank for this blog post going up on time.

See, when I went on the tour of the McCormick Spice facilities at Fitbloggin, they outfitted me with a TON of great spices to use to freshen up my own recipes. Like I said, they have an initiative going called Generation Fresh to inspire healthful cooking without excess sodium, sugar or fat.

Their cooking demos inspired me! All through the tour I was thinking of things I could try. But then when they gave me free spices, it was on like popcorn!

So...pumpkin chili. I'd heard of it. I admit I was dubious. But I was willing to take a chance. I'm adventurous that way. I'm very, very, very glad I did!

Nik's Spicy (or not) Pumpkin Chili

Ingredients:
  • 1 medium onion, diced
  • 1 clove garlic, minced (I actually used two but that's because of my intense vampire phobia)
  • 1 lb. whatever lean ground meat you like (I used turkey)
  • 15 oz. black beans, drained and rinsed
  • 15 oz. white beans (I used Great Northern), drained and rinsed
  • 15 oz. red beans (I used dark red kidneys), drained and rinsed
  • 12 oz. can no-sugar added tomato soup
  • 15 oz. can pure pumpkin (not pie filling)
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. McCormick Cinnamon (I used their Gourmet Collection Saigon Cinnamon, pictured below)
  • Optional: 1/2 tsp ground Chipotle powder (if you like spicy)
  • Salt and pepper to taste

Directions:

In a sprayed pot over medium heat, sautee your onions until softened, then add garlic. Cook another 2-3 minutes.

Add ground meat and cook until done through. Add all beans and stir completely.

Add soup, pumpkin and spices and stir again. Reduce heat and cook an additional 10 minutes or until fully heated through. Then cover and allow it to sit a few moments. It's going to be thick, not liquidy so turn off the heat, cover it and let the flavors do their love thing.

Verdict: La Petite Diva and I loved it. It's thick, rich and...dare I say...creamy? I was skeptical about the cinnamon but it was GOOD! The smell is rather comforting, especially alongside the smoky aroma of the Chipotle powder. The pumpkin gives the whole thing a smoothness that it would not have otherwise. It almost takes on a refried bean-ish texture. Yummy!

La Grande Diva wasn't jazzed about the idea to begin with (this is why I usually don't tell her what's in my dishes until AFTER she's tasted it...I think she would have liked it had she not known there was pumpkin in it). She took a small bite, proclaimed that it wasn't right to eat pumpkin in chili, and resolutely refused to eat any more.

Her loss.

The little diva and I chomped away happily and there's plenty for my lunch!

Anyhoo...for even more ideas on freshening up your recipes, check out McCormick on Facebook, on Twitter @Spices4Health and if you use any of their spices to jazz up your own recipes, be sure to use the hashtag #genfresh.

More pumpkin recipes to come, Foodies! In the meantime, have you checked out the info on the Holiday Survival Kits?

Kyle's Pumpkin Protein Bread


It's October!!!!

And what does October mean? PUMPKINS!!!! (Ok, forgive me...I had a lot of coffee this morning AND I took my B12 shot so I may be a bit hyper.)

This month we are going to celebrate all things pumpkin. I'll be highlighting classic pumpkin recipes already on the blog, sharing new ones and lifting up YOUR favorite pumpkin recipes.

So let's start with Kyle's pumpkin bread, shall we?

Kyle's Protein Pumpkin Bread


Ingredients:
  • 1 1/3 c whole wheat flour (if you wanted to bump the protein up a bit, you could also use Atkins Baking Mix)
  • 1 c. no-calorie sweetener (Kyle used Splenda)
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice (or you can mix cinnamon, ginger, clove spices together to get the desired pumpkin pie flavoring)
  • 12 oz. canned pumpkin (NOT PUMPKIN PIE FILLING. Kyle used most of a large can since it was leftover from shakes but use however much you want to taste)
  • 3 scoops vanilla protein powder (Kyle uses Body Fortress. When Nik makes protein pumpkin bread she uses Any Whey, which is formulated for cooking.)
  • 1/4 c. no-sugar added applesauce
Directions:

Mix all ingredients except applesauce together. Add applesauce and mix again.

Pour into 8x4 greased loaf pan (Nik Note: to save a few calories on the pan greasing, go to Wal-Mart and buy a can of cake release spray!). Bake for 50-55 minutes or until a toothpick comes out clean.

Kyle didn't mention how it freezes (perhaps she'll be so kind as to leave a comment about it) but from the looks of it, I think it would do quite well, especially sliced. When I make protein pumpkin or protein banana bread I always use my hand-dandy vacuum sealer to freeze up slices. Cuz Nik don't like the fuzz.

Anyhoo...thank you, Kyle! You've given us a fine start to our pumpkin celebration!

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