You're Invited to a Special Event to Celebrate Your Success!

Stop what you’re doing. Put down your cottage cheese, or your protein latte. Stop typing an email or fussing at your kids (or thinking about fussing at your kids). Take a journey with me. Back…back in time.

Do you remember your prom? I do. Both of them. I remember my junior prom because my mom made me go and I didn’t want to! (I ended up going with a very nice boy named Peter who is now a life-long friend so it all worked out.) My senior prom, I went to with another good friend named Shawn (pictured below, fastening my corset). I also remember that it was HELL choosing a prom dress. Literally.

Me as a wee-young Lassie...(when did I become Scottish???)

Looking at that pic I’d say I was maybe 240-ish (on my way to a high weight at 30 years old of 340). And in the 1990’s the world still didn’t quite understand that larger women like to look good too. So after many frustrating sessions at bridal stores, my mom threw her hands up and decided to have a dress made for me. Even THAT was dramatic, though, because the dress I loved didn’t come in my size so the dress maker had to call the designer to specially request them to cut a pattern in my size.

For a person who didn’t like a big fuss around her (as I felt at the time) the whole thing was kind of mortifying. It all worked out for the good. I got dolled up and rode in a limo and danced with my good friend.

But now, as a significantly smaller person, I sometimes wish I could have a do-over of prom.

But wait…what if I could?

And in fact I can! I’m co-hosting an event in Baltimore, Maryland on November 1, 2014, 5 – 10 p.m. that is called “Bariatric Prom.” More than reliving our prom, this is an opportunity to get dolled up and show off your success so far!

I’d like to invite you all to join me for this event. There will be music (all types of music!), weight-loss surgery friendly food (and for fun we are making our non-op dates eat off of “us-sized” plates!), there will be photo packages available from Life Touch (instant photo packages = you get them that night! All packages will be affordable!) and, of course, there will be chances to share your story with others including a chance to submit your before/after photo in a special slide show! More on that once you purchase your ticket(s)!

Space is limited for this special event. Tickets are $35 per person until June 14, $45 between June 15 – October 8. No tickets will be sold at the door! If you have questions about this event, feel free to leave them in the comments and I’m happy to answer. I’m hoping this will be an annual event AND if it is successful it may even be a regional one (meaning bariatric prom could very well come to a town near YOU!).

And just in case you can't see the address in the image above it will be held November 1, 2014, 5 - 10 p.m. at Morganview Apartments, 1500 Pentridge Rd., Baltimore, MD 21239. My number is above to call for ticket information (use that information respectfully, Foodies!)

I hope you can join me for a wonderful night of celebration!

Click here to purchase tickets

The Bariatric Foodie Breakfast Book is HERE!



I'm extremely happy to announce that The Bariatric Foodie Breakfast Book is now available for sale in hard copy on Amazon!

(For those who want the e-book version, hold tight! I'm finishing up the Nook, Kindle and iPad versions as you read this and hopefully they'll be ready within the next week or so!)

In celebration of the release of the book, this week will be "Breakfast Week" on Bariatric Foodie.

There are four sections of recipes in the book and this week I'll share a special BONUS recipe for each of those sections here on the blog. The bonus recipe isn't in the book. It can only be found here on the blog!

So stay tuned for:

• Later today - To get things started we'll talk about eggs! It's the first section of recipes in the book and I'll share a mini-sized version of one of my favorite egg dishes.
• Tuesday - We'll talk  Smart Carbs! And I'll share one recipe that can be made FOUR different ways to yield a high-protein, high-fiber, reduced-carb breakfast!
• Wednesday - We'll turn dairy into indulgence.
• Thursday - We'll talk about the "Unbreakfast" section of the book and I'll show you a recipe knock-off from a favorite restaurant of mine.

I hope you all enjoy this week in celebration of the most important meal of the day!

Release Date AND Sneak Peek at the cover of "The Bariatric Foodie Breakfast Book"

I am ridiculously, tremendously, over the top happy to announce that I can FINALLY announce that…

The Bariatric Foodie Breakfast Book will go on sale April 28! At this point I can only guarantee the hard-copy version will be available on that date. You will be able to purchase the book on Amazon!

My “e-book guy” and I are working hard to get the e-book versions done. When they are done the book will be available for Kindle on Amazon and for Nook/iPad on Smashwords. The price for the book is the same as all other Bariatric Foodie books: $12.95 for hard-copy, $8.95 for e-book (no matter which version of the e-book you buy).

For a preview of the yumminess to come, check out the “BariatricFoodie Breakfast Book” board on Pinterest. I’ll be adding more pictures as I get them snapped. In June, there will be an opportunity to ask questions and do a special Q&A with me about the book and the recipes. Stay tuned for information on that!

Until then, THANK YOU for your patience. This was the first time I was so open about the process of developing a book and I thought I was getting on your nerves BUT you all gave me great insight and kept me enthusiastic to make it to the finish line. I really hope you all enjoy this book!

April 1 - Go Green for Peace

If you are participating, right-click on this image and choose "Save As" to save it, then upload to your Facebook profile!

So this is short notice BUT I think it's a good thing.

Bariatric Foodie is committed to upholding a safe environment for ALL post-ops to share their experiences. This includes BF's Facebook and Twitter communities as well as here on the blog. That means I try to be as helpful as I can without judgment to you and I expect the same of anyone who participates in any of BF's forums.

Because honestly, we need one another. We gotta stand together!

Which is why I thought of this "Go Green for Peace" thing. It's a way to show our solidarity toward and support for one another.

So if you'd like to participate (you certainly don't have to!) here's how you can join in. If you use Facebook, tomorrow, April 1st, change your profile picture to the above image. Now...you could pair that with a status update (I'm going to write, "I support my WLS community. That's why I'm going Green!") or you could just do the picture (understandable especially if many of your friends aren't WLS folks).

It's a small way of showing that we support one another through the ups and downs, in the spirit of peace and non-judgment.

So...like I said, take part if you wanna. If you don't that's fine! But I want to give the opportunity for us to show each other that we're all in this together!

#GoGreenforPeace

Edited to add: (I got this question a few times) NO this is not an April Fools joke. I will be changing my picture. I think because I primarily think of April 1 as my oldest daughter's birthday I sometimes forget what it means to the rest of the world! But it's not a joke or a prank! I'm doing this! If you'd like to you are invited. :)

Wanna submit a recipe to be published in Bariatric Foodie's Next Book?

One of the many yummy and SIMPLE recipe ideas included in The Bariatric Foodie Breakfast Book.

I can make you a super-STAH!

Well…not really. But I could include YOUR recipe in the next BF offering, The Bariatric Foodie Breakfast Book. The book is in the final stages of drafting (meaning the recipes are almost all written and being tested out) and I figured it’d be fun to include some of YOUR recipes!

So here’s how this is going to work.

The book covers four main kinds of breakfast recipes:

• Egg recipes (scrambles, mini-quiches, etc.)
• Smart Carbs (traditional breakfast starches made with better ingredients and added protein)
• Yogurt/Cottage Cheese recipes
• Un-breakfast (Stuff that may or may not include breakfast food but either way doesn’t feel breakfasty)

If you have a recipe that fits into one of those categories, submit it for consideration! You can submit your recipe by sending it via email to bariatricfoodie@yahoo.com (please put the word "recipe" in the subject line somewhere). You are not required to submit a picture of your recipe, however, if you happen to have one, I always love to see them!

A panel of esteemed judges will pick one recipe for each category to be included as a Foodie Submission recipe.

The deadline for recipe submission is Sunday, April 6.

I know you have questions! I thought of a few you might ask.

Who are the esteemed judges?

I’m not telling you yet. Mostly because I just asked them and haven't gotten all my "yes's" back yet! 

How are these judges going to judge the recipes?

The recipes will be judged on the following factors:

• Overall nutrition of the recipe. You don't have to submit nutrition information for your recipe (I won't publish it anyway) BUT it should be a recipe appropriate for WLS-folks (high protein, reasonable carbs, yadda, yadda...)
• Understand-ability of the recipe directions. You don't have to be Hemingway but I should be able to follow your recipe!
• Ease of use (The goal here is simple recipes that anyone can make)
• Creativity (Simple recipes do NOT mean boring recipes)
• Originality (IMPORTANT: Don’t copy a recipe from some other blogger’s blog and send it to me! That’s recipe thieving and we don’t like that around here. It’s ok if your recipe is similar to other recipes out there but it should be one of your own imagining, not a cut/paste of someone else’s recipe)

Remember, you can submit a recipe for consideration to bariatricfoodie@yahoo.com (put "recipe" somewhere in the subject line).

What’s in it for me?

Well, besides, super-STAHdom…people whose recipes are selected will receive:

1. A free copy of The Bariatric Foodie Breakfast Book
2. A $25 Amazon gift certificate

Hey, Nik, what's in that yummy looking pic?

Glad you asked! It's a knock-off of Denny's Chicken Chorizo Skillet. The recipe will be in The Bariatric Foodie Breakfast Book but I'm also going to post it here, tomorrow!

Fine print(y) stuff (and I respect you far too much to actually make it small print):

By submitting a recipe you are agreeing to comply with the BariatricFoodie Contest & Promotions rules. The winning recipe will be named for the winner (i.e. “Mary’s Slammin’ Egg Dish…) and will become the property of Bariatric Foodie. By submitting your recipe you agree that, if selected, Bariatric Foodie may publish the recipe as a part of The Bariatric Foodie Breakfast Book with the understanding that there you will be entitled to no compensation or royalties earned from the publication of your recipe. 

How to post Bariatric Foodie Recipes on YOUR blog or website

Today I became aware of a website that has copied/pasted a lot of my content without proper citation.

Being a writer, I'm especially sensitive to this. Plagiarism is the highest of crimes in my profession and I think of recipe snatching the same way.

That's not to say you can't use Bariatric Foodie recipes on your own website or for your support group or wherever! Here is how I ask that you do so:

1. If you have made a recipe from BF and are sharing it online: I'd prefer you use a picture of what YOU made, along with a link back to the original recipe here on Bariatric Foodie. And as always be honest about your experiences with my recipes! Maybe you tweaked something or it didn't turn out the way mine did. That's why I say post a pic of your dish, not mine. That gives a more accurate account for your readers about how this recipe turned out for you.
2. If you've seen a recipe on BF and simply want to include it in your page (but have not made it yourself). I'd prefer you use the picture I provided with a link, but not the entire recipe. Then please direct your readers to click the link to get the full recipe.
3. If you'd like to print and share my recipes in hardcopy. That's great! There's a print-friendly button below every post for that purpose. And usually the link will show up on that print document. But just in case, I ask that you use the statement, "Recipe courtesy of Bariatric Foodie, www.bariatricfoodie.com." 
4. If you'd like to copy/paste a recipe to be printed in hardcopy. Please include the statement, "Recipe courtesy of Bariatric Foodie, www.bariatricfoodie.com."

These request are all in line with intellectual property laws and, on a personal note, show me that you care about the time and effort I put into this community.

I THANK YOU all for being Bariatric Foodies and for being on this culinary adventure with me.

Now...go 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!

The 2011 BF Holiday Survival Kit

Ok, it took some time but I am happy to FINALLY put the Survival Kits on sale. These are what I was formerly calling the "At Home Tasting." I'll spare you the details of why I changed the name. But since I did an FAQ on the live event, I thought I'd do one on the Survival Kits as well.

So what comes in the kit?

The kit will include the following:

• All of Bariatric Foodies 2011 Holiday Food Tasting Recipes on recipe cards
• All of the 2010 Holiday recipes on recipe cards (they will be Pouch Party cards...vintage!)
• A printable shopping list for all the recipes
• A printable collection of Bariatric Foodie holiday survival guides
• All the free goodies that the guests at the live event receive
• Two Bariatric Foodie Holiday Shake Sample Kits - these kits come with everything you need to make the Bariatric Foodie holiday shakes (the same that will be sampled at the party) except water! These shakes are a good way to "try before you buy" ingredients for a specialty shake.

In addition, I am putting the final touches on a door prize for my Survival Kit customers. So just like at the live event, when you buy a Survival Kit, your name will be entered into a contest for a prize!

How much is shipping?

Shipping is included in the cost of the Kit, which is $25.

Do you ship to Canada?

I'm going to put a big, phat MAYBE. Email me and I'll let you know the details of the maybe.
When will my Kit ship?

I plan to begin shipping Kits on October 31. Kits will be shipped in the order in which they were ordered. The Kits will remain on sale through the end of the year. I suggest you buy early so that you can have your Kit in time for your holiday events. Shipping will be first-class via the good old US Postal Service. If you want or need an alternative method of shipping, email me to discuss. I can do it but the cost would be different for the Kit. I will email you once your Kit has shipped.

What's your refund policy?

You may receive a 100% refund (although I hope you wouldn't want one!) if you return your Kit with unopened contents.

Can I order more than one set of Shake Sample Kits?

The Shake Sample Kits are designed to allow you to try before you buy the ingredients to a specialty shake. As such, I am not selling the Holiday Shake Sample Kits individually. In order to get more than one set of Shake Sample Cups, you'd need to order more than one Holiday Survival Kit. However, with each Sample Cup you get the recipe for the shake so that you can gather the items to make it at home!

What's in the Shake Sample Kits?

The Shake Sample Kits contain everything you need to make a Bariatric Foodie Holiday Shake recipe except water. Please note that the Sample Cups are made with whey concentrate protein and do include powdered milk. Unfortunately, at this time I cannot offer lactose or whey-free Shake Sample Cups. If you are lactose intolerant or whey intolerant, you may order the contents of the Survival Kit without the Shake Sample Cups (you'll still receive the shake recipes) for the reduced price of $15 (which also includes shipping).

Hey, you didn't answer MY question!

No worries! Hit me up by email and I'm happy to answer and every question you may have!

What the HECK is a "Holiday Food Tasting???"

Hello my wonderful Foodies!

I just wanted to take a moment to talk a bit more about the 2011 Holiday Food Tasting. I’ve gotten some good questions about the event and want to answer them here.

Why are you only doing this event in Baltimore and Pittsburgh?

Do you want the long or the short version of that story? Basically I am not a large operation and so, as much as I want to take Bariatric Foodie any and everywhere, I have to tend my resources wisely (which, for me, means staying close to home aka Baltimore). I do hope to travel to more places next year and look forward to updating you on that when I have more information.

Ok, so what’s the event again?

You can get specific dates/times/admission prices for events here. Long story short: it’s a gathering where you get to taste weight loss surgery friendly holiday dishes, including some of your favorite side dishes, food you can pass (successfully) at holiday parties, desserts and holiday themed protein drinks.

I realize that sometimes trying a new recipe (and especially during the holidays) can be tricky. This event will allow you to see how the food is made (I will demonstrate!), taste it and go home with all the recipes. There will also be a lot of other holiday fun, prizes and swag. One attendee last year said, “it was like Thanksgiving dinner, just for us post-ops!”

What is this at-home thingie you keep talking about?

I apologize for the tardiness in getting the information out about that. I’m trying to tweak the packaging so the darn thing doesn’t cost so much to ship! The Bariatric Foodie Holiday Survival Kit gives you all the take-home stuff from the live event, straight to your door.

Every attendee of the food tasting and everyone who orders a Holiday Survival Kit will receive the following:

• All the recipes from the 2011 Food Tasting
• All the recipes from the 2010 Food Tasting
• A downloadable shopping list for all the ingredients
• A set of “Bariatric Foodie Survival Guides” to making it through the holidays
• A complete guide to baking with added protein 

In addition, for the Holiday Survival Kit, I am sending you a sample kit of each of the two holiday themed protein drinks I’ll demonstrate at the live event. The sample kits come with everything you need (except the liquid) to make these yummy protein shakes and you’ll get the recipe so you can keep making them throughout the holiday season! (Live attendees, these same Kits will be available at the live event for a small fee.)

Lord willing, the Survival Kits will be on sale by the end of this week and I’ll post lots more information about them. Please stay tuned!

Can’t I just get the recipes from the blog?

The recipes that will be presented at this year’s event will NOT be shared on the blog. To make sure you get in on these good recipes, you’ll want to either attend the live event (and get the added bonus of TASTING the dishes as well) or order a Survival Kit.

Can I buy my tickets at the door?

Sorry, but you cannot. And to get the best price on these events you should buy your tickets as early as possible! Advance admission for each event is $25. The advance ticket sales for the Baltimore event end October 8. The advance sales for the Pittsburgh event end October 15. You can order your tickets securely online here on the blog (look to your right at the top).

So if you’re in Maryland or Pennsylvania (or any place that is easily accessible to both), I’d love to meet you in person! If not, stay tuned for more information about the Survival Kits!

If you have any other questions about this event, by all means, hit me up!

2011 Holiday Food Tasting Tickets (for Baltimore) Now on Sale!!!

No idea what I'm talking about? Understandable. Click here...then come back!!!

So like I said above, the tickets to the Baltimore event are now on sale! Unfortunately, I am still working out the final price on the at home tasting kits but I'll post information about that no later than next week. Just to re-cap, the Baltimore event will be:

Saturday, October 29th, 2-4 p.m.

701 S. Charles Street

Baltimore, MD 21230

(Christ Lutheran Church)

Admission: $25 until October 8

$40 per person from October 8 -21 

NO TICKETS WILL BE SOLD AT THE DOOR

For those in the 'burgh...save Saturday, November 5. That will be the date for the event in Pittsburgh. Tickets for that event will go on sale by September 8 and there will be an announcement when the pay button is up on the blog.

Foodies in the MD/VA/DC/PA area, I really hope to see you at this event. There's something for everyone:

• For pre-ops: You'll get a good glimpse of post-op holiday eating and in my demos I will show you some cooking techniques that will serve you well year round!
• For new post-ops: If this is your first holiday season and you're anything like me, you are wondering what you'll do when faced with holiday parties and family dinners. These recipes are post-op tested, non-op approved, which means you can share these wls-friendly dishes with your family and (chances are) they will eat it too!
• For further out post-ops: Perhaps you're trying to get back on track OR perhaps now that you've conquered your excess weight you want to get your family healthy. Either way, you'll find great recipes and inspiration!

So many times we think "well I can't eat that much so it doesn't matter what we cook." IT DOES! We deserve to be a part of holiday food traditions. Just because they are no longer the center of our lives doesn't mean they are not important.

I invite you to come and see what I keep raving about (and will continue to rave about until the event is over...and maybe even after that). There will be food for all food stages (yes, even liquids), I'll have your favorite holiday side dishes, desserts, holiday party food and even holiday themed protein shakes! And (perhaps most meaningful to me) there will be other post-ops who can and will share their holiday experiences.

Oh yeah...and there will be me. I'm always good for at least a few moments of entertainment.

So that's my (first) pitch. I am so excited about this event and hope to see you there!

2011 Bariatric Foodie Holiday Food Tasting



***SOME INFORMATION HAS CHANGED. IT IS IN BLUE...LIKE THIS TEXT :)

I know...summer isn't even over yet and here's Nik talking about Christmas! Christmas, Nik??? Really?

Well, as fall approaches, so do the holidays. And I know many of you worry about holiday food. Will you be able to partake in at least some of your favorite dishes? And if you can’t, will you feel left out? Will the holidays be the same?

This will be my fourth post-op holiday season and I’m here to tell you that YES you can enjoy holiday dishes and still stay on track, lose weight and enjoy your holiday traditions. And I’d like to show you how.

Come on out to the Bariatric Foodie Holiday Food Tasting! This year I’m holding the event in two locations on the East Coast: Baltimore, Md. and Pittsburg, Pa. While I’m awaiting final, FINAL confirmation of the space for Pittsburgh, I can announce that the tickets for the Baltimore event will go on sale September 1st (as in...um...Thursday) and the event will be:

Saturday, October 29

2 – 4 p.m.

Christ Lutheran Church

701 S. Charles Street

Baltimore, MD 21230

Advance admission price for this event is $25 from September 1 – October 8. From October 8 -22 the price is $40. I want you to get the best price (and at the same time make sure I have a good head count to ensure enough food and goodies), so please get your ticket early! No tickets will be sold at the door!

Details for the Pittsburgh event are coming soon. My goal was to also do one south of Baltimore but time got away from me, my beloved Foodies. And if I do an event, I want to do it right so I’m still scouting a location for an event in “the South” for early next year as I seek to join with other WLS friends in making realistic New Year’s Resolutions to get back on track!

For my people not on the East Coast…I know it’s a bummer to get these notices about events you can’t come to! I’m sorry! Bariatric Foodie is growing slowly but surely and I hope to someday be able to go wherever there are Foodies who want to par-tay! In the meantime, you can be a part of this event by ordering a “tasting at home,” which will include:

• All the recipes from this year’s Holiday Food Tasting (and maybe even a couple from last year’s) along with a complete shopping list and a special Bariatric Foodie holiday recipe card template to organize all your favorite wls-friendly recipes!
• Samples of the signature Bariatric Foodie holiday themed protein shakes (basically everything you need to make the shake except liquid)
• And a special little gift from me (it’s a surprise, but I think you’ll like it)

As I said above, tickets to the events will go on sale September 1st. The tickets for the Pittsburgh event will go on sale by September 8 as will the “tasting at home” kits. The kits will not ship until after the first event on the 29th.

So for those of you within reasonable (and heck, I’ll even take unreasonable) driving distance from Baltimore, save the date for this event! Those who came last year can attest that it was good fun.

For those outside the East Coast, I hope you’ll order a tasting at home. These are recipes I’ve tested (on myself and many other pouches, sleeves, bands, etc.) and I think they’ll really help you get through your holidays feeling good.

WLS Friendly Emergency Rations

Well, foodies. Irene is headed up the east coast and the divas and I are preparing for a yucky weekend. While I don't think we'll get the full brunt of the storm, our area is prone to power outages from normal storms, so who knows what this weekend will bring.

But this gave me the occasion to think about emergency rations for WLS folks. A friend on Obesity Help rightly pointed out that most non-perishable food is loaded with sodium. This is true. But the thing to understand is that the sodium (many times via a preservative) is exactly what makes a food non-perishable.

Still, how do we prepare for these types of situations? What do we stock? Here are a few ideas:

Bottled water along with drink sticks and/or Mio

Of course you're thinking about your whole family, but make sure you get enough water for you to have at least 64 oz. of water a day. For many WLS patients, plain water is not tolerable. If that's you, I'd suggest drink sticks and/or MiO. Of course, I like Mio because it's easier to control the level of sweetness.

Shelf Stable Milk

You may have seen the box cartons of cow's milk on your grocery store shelves. It's been treated and had the air removed so that it doesn't need refrigeration until opening. To that effect, get the small ones as opposed to a larger one and use in individual portions. Milk is a good source of protein. If you can tolerate protein shakes made in a shaker bottle, all the better.

Canned meat and a manual can opener

You would not believe how many times I have heard of people getting the canned goods but forgetting they only have an electric can opener. Canned tuna is an excellent source of protein as is canned chicken breasts. Now, if you're like me and don't like just plain tuna, you might invest in some tuna and/or chicken lunch kits. Those come with packets of mayo and relish to dress your tuna. Otherwise, you can also invest in some packets of mayo. Unless your area is uncharacteristically hot, they usually last in the open.

Roasted edamame

These are roasted soy beans. They come in various flavors from plain to wasabi. Most grocery stores carry them. In some they are in the health food department (added bonus: I doubt that particular section of the store will be crowded). These are also a great source of protein and do not require refrigeration.

Jerky

If you're anywhere near a GNC or other health food store, I highly recommend Ostrim jerky - a blend of ostrich and beef that tastes akin to a Slim Jim. They are small, 80 calories and have about 14g of protein. Though all jerky is high in sodium, this can get you through a bind.

Be safe, my Foodies! I will be thinking of you all as this storm marches up the east coast. If you have any other WLS friendly emergency rations tips to share please, please, PLEASE leave them in the comments section.

New Additions!

Protein Bars

As noted in the comments, protein bars are also non-perishable and might be favorable over canned meat, especially if you live somewhere where it's warm. I admit warm, canned meat does not sound appetizing. But do still keep some on hand just in case.

Peanut Butter

Just because it's a "yellow light" food for me doesn't mean you shouldn't stock up on it! Peanut butter has some protein in it and is non-perishable. If you are a bread person, you might also invest in some whole wheat Arnold Thins to spread it on or some high fiber crackers (I like Ak-Mak and Wasa whole wheat). Or if you are a peanut butter addict...connisseur like me, straight off the spoon is fine too! 


Note: I've temporarily removed moderation of comments so you all can freely share ideas. Bots and spammers, your comments WILL be removed if I see them! The rest of you, keep the ideas coming!

Another fact about fat

Dear Friends,

I got a message from my good friend Hala about my post on fat on the nutrition label.

She pointed out that some studies show that some saturated fats can have health benefits and warned me not to demonize them all.

Well Hala...you are absolutely right! And I sort of went against my own policy of not labeling food good out bad. It's just food!

Thanks to my good friend I now know this and will remember it!

I wanted to relay this to you because I say it over and over again: we are a community. I am not the expert but simply the moderator. Oh and the one who is willing to fail spectacularly so you don't have to.

So if you disagree with something I say our feel it could be said better, share that with your fellow foodies!

In that way we all benefit. Thanks to Hala for speaking up!

(By the way I am blogging this from an app on my phone. Once I reach a computer I will post more of what Hala taught me.)

Good health always,

Nik
(now..the divas and I are off to Six Flags for the day! Woot!)

Nik's Bariatric Shopping Bag

Well...maybe not THAT bag...



Ok, I’m just going to admit it. I have an affinity for Click Espresso Protein. I am not addicted, I don’t think, as evidenced by the fact that I’ve been out of it for a few months and have not gone bonkers. Partly because of my beloved decaf mochaccino. But now I have a few bucks in my pocket so I’m ordering some more.


While I’m at it I figured I’d stock up on a few other items: PB2 (which I use for a variety of purposes), some of my favorite sugar-free syrups…and I’m looking to try some new stuff.

Here’s what’s in my basket now. Some of it is based on what you order through this site. If you have any other suggestions, let me know. Or if there’s something you WANT to try but want a review first, feel free to suggest it in the comments, on Facebook, Twitter or e-mail me!

Nik’s Bariatric Shopping List

Click – Mocha (I like vanilla latte but it’s more of an “if I have extra money lying around” sort of thing)

PB2 (regular)

Davinci sugar-free Hazelnut and Peppermint Paddy syrups

Muscle Milk ‘n Oats (someone orders a LOT of that through this site. 300 cals, 30g of protein…Me=intrigued…review to follow!)

Kay’s Natural’s Better Balance Pretzel Twists – Cinnamon Toast

Glenny’s Soy Crisps - Creamy Ranch

Dixie Carb Counters Brownie Mix

I’m placing my order tomorrow before I leave work at 5 p.m. EST. If you have suggestions for me, please get them in before then. Help a sistah out!

I'll show you mine if you show me yours...



Eating plans people! Get your mind outta the gutter!

So a few weeks back you might remember I posted what I eat in a day. That post inspired a good number of comments and e-mails, many of the "OMG, I'm not the only one who eats!" variety. But it also got me to thinking.

After weight loss surgery, we tend to have a skewed perception of how much we eat, especially as we get further out from surgery. I think the reason posts like that help is because it confirms that other people as much as you do and are still successful. In our crazy world, it's a comfort to know that we can still eat well and enough and not "accidentally" gain all our weight back.

In the spirit of that, I've invited some of my blogger friends to post their eats for the day next Thursday, May 5, or, Cinqo de Mayo. We each have our own way of tracking and recording our food but I hope that by all of us doing it on the same day, you'll be able to get a range of ideas about post-op eating. Because there is only one reality of post-op eating in my estimation: no two of us are exactly alike.

So...you might be wondering exactly who I asked to blog their food intake on that day? Wellllll...a few people you *might* know...

• Beth (aka "Melting Mama")
• Andrea (of WLS Vitagarten)
• Rob (of Former Fat dudes)
• Shelly (of The World According to Eggface)
• Pam (of Journey to a Heatlhier Me)
• Tom (of Beariatric.com)

...And if you want, you can even join us. Blog your food that day and leave your address in the comments of any of our blogs so that others can see what YOU eat.

I hope that by doing this we'll present a variety of approaches to post-op eating and come away assured that we are following the plan that best suits our own individual needs. Because that's what this is all about, isn't it? Taking care of ourselves, our bodies, our minds, our spirits in order to live the healthiest life we can.

So tune in next Thursday (don't worry...I will be reminding you up to then) so we can de-bunk the one size fits all post-op eating myths.

Good news/Good news

...which would you like to hear first? :)

Good news: There will be FOOD on Bariatric Foodie today! It's so weird. The other day I conked out for a long nap, woke up and...the cold was gone! I was suspicious so I still took it easy yesterday but yup...it's gone. YAY! Look for that later today.

Good news: You may have seen on some of your other fave blogs that Blogger is giving you more ways to view blogs. So now, you can view Bariatric Foodie in a myriad of styles, including this one. Seeing all that food put together nearly made me pass out, I have to be honest with you. Click here to check out all your viewing options. For those who have, up until now, been unsure how to find other recipes on this blog...this may be a good temporary answer while I am working to change that/ :)

Good news: I have set a goal for myself to go to each and every 2011 Obesity Help Conference. Are you going to any? If so (or not), you can help me get to all of them! How? I think I've told you before that anytime you click a link on this blog (like this one, for instance) and purchase a product after following that link (even if it is not the product you clicked on), Bariatric Foodie gets a portion of the proceeds. Usually I use these funds to buy things to review for you guys or for my nefarious "three test tries" recipe rule. Over the next few months I am dedicating anything I make from Amazon or Netrition to getting to OH Conference! So if you shop Amazon, consider stopping here first, finding a link and clicking it! And there's a Netrition search box on the right side of the blog if you scroll down a bit. Every little bit helps. For my part, I'll link to more stuff in posts to give you a good starting place ;)

And if you are a fan on Facebook you might have heard me going on about my recent Twitter giving. Here's the deal. We've made such great strides, you and I, on Facebook. Twitter? It's a new frontier and I want to conquer it! (or at least claim my piece) So follow Pouch Party on Twitter and get to tweeting. I'm watching. If it looks like you'd need or like something...you never know...I may just play "bariatric fairy."

How much can you eat, Nik?

I get this question a lot from post-ops and I always debate how to answer it.

Post-op group psychology is a funny thing. I've yet to meet a single post-op who admits to being able to eat a decent amount of food who portrays that as a good thing. I had severe restriction at first and then went through the psychological ringer about the small amount of food I could eat. It wasn't fun.

Nowadays I can eat a good deal. And I do. I eat a lot of food, but I control the amount and composition of my calories, if that makes sense. But just to give you an idea, the amount of food I eat now doesn't raise eyebrows at restaurants or have waiters asking me if my food is ok. Unless I order from the small plate menu, I rarely finish my plate but I eat enough of it to "pass" for normal.

So here's my plan today, just to give you an idea.

Breakfast (about 10 a.m.): a bit of my Mexican Egg Casserole on a 100-cal English Muffin

Amount I actually ate: Not quite this big a piece. Yes, I am able to eat that and a toasted English muffin.

Verdict: Happily satisfied. Not overstuffed, not still hungry.

Lunch (about 3 p.m.): A tortilla pizza with cheese, pepperoni and turkey sausage

I should probably note here that on my NUTs advice I've been doing two servings of starch a day. The English muffin counts as one, the tortilla as the other. I've been doing this a few weeks and the only big difference I notice is that I get the munchies less. I shoot for high-fiber stuff that keeps me sated. It helps. For more tortilla pizza recipes than you could ever imagine, visit my girl Michelle (aka Eggface). She's got tons!

Amount I actually ate: the whole pizza. It's a large taco sized tortilla, by the way.
Verdict: I am, again, comfortably satified. Neither hungry nor stuffed.

"Dinner" (about 7:30 p.m.): Protein Mudslide

True Fact: Your girl Nik is single and very willing to mingle! I have a date tonight but it's not a food date (I've become an expert at orchestrating non-food dates). So I just had one of these so that I don't get the munchies later on.

How much I "ate": I can drink that whole thing no problem. It's about 16 oz. I can drink larger protein shakes, but when I say larger that only means there's more ice in them, not necessarily more protein powder!

Verdict: My shakes usually have upwards of 35g protein in them. I'm not going near food for about three hours at which time I'll have...

Dessert (will be after midnight for sure): Salted Caramel Dessert

I've given up peanut butter for Lent. I am hoping this has not become the new peanut butter! I love this stuff!

How much I'll eat: C'mon! Do you really have to ask?

Verdict: Well, I haven't eaten it yet but if it goes the same way as the last seven times it'll be a sweet finish to a yummy food day!

Keep in mind this is weekend eating. During weekdays I generally eat on a more regimented schedule (about 6:30 a.m., 10 a.m., 3-ish p.m., 6 p.m. and about 9:30 p.m.) and I go to bed at 11. I always try to eat at least five times a day and, per my nutritionist, with my activity schedule, at three years post op strive for between 1300-1600 calories a day. Some days I hit that easily, some days not so much. Every once in a while I go over that. To me, it's all about balance.

So there you have it. What Nik REALLY eats. Hope this information helps, especially those transitioning into the long-term where their pouches can hold more!

Update/Preview of the new recipe book!

I know I announced about a cabillion years ago that I was updating the protein shake recipe book.

Life is a trip.

Besides the fact that I'm flying solo here on the blog, I don't know if you all know I'm a single mom with the world's MOST dysfunctional family. So...I get in writing/editing/revising where I can fit it in.

Add to that the fact that I've been helping to edit my friend Pam's book (see below a picture of me...editing Pam's book) and that just adds to more insanity. And somehow I find time to take pictures of food I cook and post those pictures here. I am officially crazy.

True Nik fact: Nik's day job is as a professional writer and she is studying to become an editor!

So the update...I have the initial layout done! I'm doing this DIY so that I can pass the savings on to you (and not charge $75 a copy...kidding...sorta) so it's slow going but I am learning SO much!

I thought I'd give you all a sneak peek into the direction the book is going in. I'm working to make it full of tools that YOU can use to live out your existences as Bariatric Foodies in your own environments.

To that effect, here's a tool I developed for the book to help you discover your "protein shake personality." (hint: it's the same as the above thumbnail) Enjoy this sneak peek and stay tuned for the release of the book (God willing and the sun don't shine) in the early summer!

So try the test out for now. As I get closer to releasing the book, I'll give you more information on what your answers mean. Until then...stay tuned!

Seven Habits of a "Bariatric Foodie"

This is a total riff off of the “Seven Habits of Highly Effective People” and there is probably a WLS version of this somewhere. But here at Bariatric Foodie, I like to think we approach things just a wee bit differently than the general bariatric community.

Keeping that in mind, I compiled a list of seven habits that I think any bariatric foodie possesses. I invite you to agree, disagree and debate. You can even propose a few of your own! E-mail me if you think of something I’ve missed.

In no particular order. A Bariatric Foodie:

…is inherently suspicious of food packaging

Yeah...this is really good for me. After all...it's 50% WHOLE GRAIN!!!

I’ve said it once and I’ll say it again: food companies aren’t looking out for our best interests! That does not mean all food products are evil, just that sometimes a little decoding is in order. Because, as a Bariatric Foodie, you know that just because a product is “no sugar added” does not mean it is safe for your consumption. So you investigate!

…has a scrupulous proficiency in nutrition label reading

To go along with my first point, you don’t take food at face value. You go straight to the information that you need: the nutrition facts label. A Bariatric Foodie knows the in’s and out’s of a nutrition label and knows the pitfalls to look for. They also know to not only check the nutrition facts but also the ingredients list to know exactly what you are eating.

…thinks outside the box when it comes to their favorite foods

So you love tacos but have committed to a new lifestyle. Why not make a lower-fat, higher fiber taco casserole or taco soup? A true Bariatric Foodie does not bind a food with its original form. Everything about their favorite dishes is up for debate. Thus, a deli sandwich can become a dip, a favorite dessert a protein shake!

…isn’t afraid to try (and dislike) new things

You’ll find a lot of product reviews on this site. Some I liked, some I did not. For example, while my former partner fell in love with P-28 protein bread (because, even I’ll admit, the stats on it are amazing!) I did not. But a true Bariatric Foodie looks to new foods with a sense of adventure. But when you don’t like something you aren’t afraid to squarely cross it off your list.

…knows which dishes should just be left alone

Yeah...deep fried Snicker bar...I'm not touching that one! For the record, I don't think you should either!

While I always say “there is no food that can’t be made WLS friendly” there are just some foods that…shouldn’t — that don’t hold any promise of benefit to us in our post-op life at all and any changes we make to them would vastly diminish our collective memories of said food. In these cases, I don’t recommend people cut these foods out of their lives. No way! A true Bariatric Foodie knows that there is even a place for treats in our post-op lives. But they are just that: treats. And they should be eaten in extreme moderation in their original forms.

…knows how to survive even the most challenging food situations

From holiday parties to a family trip to the buffet, a true Bariatric Foodie is armed with the information they need to make it through life’s toughest situations without derailing their whole process. And even when they do have a melt-down…and it happens to the best of us…they know how to brush off, get up and try again!

And finally…

…plays with their food!

Not only with recipes from this site, but of their own imagining. Not only that, a true Bariatric Foodie shares what they learn with others so that everyone can have more enjoyable food experiences.

Knowing all this…are you a Bariatric Foodie? If you’re not, by clicking on any of the links in this post, you’ve gotten well on your way to becoming one.

And guess what? You're not alone! There are THOUSANDS of us Bariatric Foodies online. Check us out on social media and join the conversation!

• Bariatric Foodie on Facebook
• Bariatric Foodie on Twitter
• Bariatric Foodie on Pinterest

The Bariatric Foodie Guide to Food Measurements

~by  Nikki

I’m a baking fanatic. Jen is not. So it’s no surprise that I am completely obsessed with measurements while Jen cooks more intuitively. I would imagine most cooks are like Jen. I mean really…do you always measure a tablespoon or do you sometimes throw a “pinch” of something in your cooked recipes?

Even though we cook differently, Jen and I both agree it’s important to have a starting point of measurements for recipes. Why? Well because cooking is very “trial and error.” If you take measurements and something goes wrong, you know how much you used and can adjust. Also, it takes us post-WLS folk a minute to be able to eyeball any portions so it’s good to get in the habit of KNOWING what a tablespoon, ¼ cup, etc. looks like.

To that effect, we’re here to help with some simple conversions. We post recipes based on what we can eat, but we understand it’s not the same for everyone. And then there is the dreaded nutrition label. Sometimes it’s hard to determine how much you ate of something based on the serving size on the label. I mean after all, what if the serving size is a half cup and you only ate two tablespoons???

So here’s how to break things down (or build them up) if need be:

Teaspoon conversions

1 teaspoon = about 4.2 grams
3 teaspoons = 1 tablespoon
6 teaspoons = 2 tablespoons
12 teaspoons = ¼ cup
24 teaspoons = ½ cup
48 teaspoons = 1 cup

Tablespoon conversions

1 tablespoon = half an ounce
2 tablespoons = 1 oz. (or 1/8 cup)
4 tablespoons = ¼ cup
8 tablespoons – ½ cup
16 tablespoons= 1 cup

Ounce conversions

2 ounces = ¼ cup
4 ounces = ½ cup
8 ounces = 1 cup
16 ounces = 1 lb.

A note to our non-American readers (and Google tells us there are a good deal of you...and not just in Canada!): we understand this information might be quite useless to you. We debated whether to go into the metric system with our tutorial but figured this--if you've been following the blog this long and cooking with us this long, you are pretty adept at converting from the metric system to the system we use here in the states. We'd probably do more damage than good trying to teach you anything in that regard.

Now, having said all that…there is the matter of liquid versus solid measurements. Guidance on this varies, but our advice is this. If it can pour out of something, use liquid measurements, if it can’t, use solid measurements. For liquid measurements you’d use measuring cups and spoons. For solid food measurements you’d use a food scale.

This is for the purposes of a recipe of course. My good friend Pam always tells me that the pouch doesn’t care so about how much food weights as it does about how much space it takes up (or is it the other way around?).

And especially for those folks who love our protein shakes, we have a few more conversions for you:

1 pump sugar-free syrup = 1 tablespoon
1 cube of ice = 1 oz. of water
1 packet of Splenda = 1 tsp. of Splenda

We hope these handy-dandy measurements will serve you well, not only in making our recipes but in your own food adventures. Now that you're all "edumacated"...go play with your food!