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Nik's Berry Chicken Salad

Forgive me, Foodies! Both for the less than ideal pic AND for totally missing the potential Independence Day connection. :)

Chicken is a staple in my household. And for my family - me, the two divas, dog and cat - it is most economical to buy a whole chicken rather than buying packs of chicken pieces.

The elder diva loves all things chicken, while the younger HATES any meat with bones (she's about a hiccup from being vegetarian). The dog just likes meat. The cat is indifferent to everything except tuna.

So that is to say that there are a lot of needs to fill and whole chickens usually do the job. And chickens have a definite life-cycle in my household. Usually I either roast it whole or cut it into parts (contrary to public opinion, butchering a chicken is neither hard nor particularly time-consuming). Either way we have our first initial meal from it then I leave it for leftovers for a few days.

After that, the meat is up for grabs and I make things with it like my curried chicken or chicken-bacon ranch salad. With whole chickens, once I've picked the carcass I usually use it to both make broth/stock and to make a simple gravy my dog seems to love mixed in with his food.

So yesterday was "chicken pickin'" day. And I knew I wanted to make chicken salad for lunch but I wanted something different. Here's what I came up with!

Nik's Berry Chicken Salad
(Makes about 2-4 portions, depending on your pouch capacity)

Ingredients:
  • 1 c. shredded chicken meat (I used breast meat)
  • 1/3 c. unflavored Greek yogurt (I used 0%)
  • 1 heaping tbsp lowfat mayo (you can use fat-free if you want, I never will!)
  • 2 tbsp. your favorite raspberry vinaigrette (I used this)
  • 1/8 tsp. ground black pepper
  • A dash of garlic salt
  • 3 strawberries (that are just about ripe), sliced
  • 1/4 c. blueberries
  • Optional: any other berries you like + a handful of toasted nuts might be nice for crunch. I didn't have any.
Directions:

In a cup, combine Greek yogurt, mayo and dressing and stir until it resembles yogurt. (It will first be sort of clumpy but if you stir it for a minute or two it'll smooth out.)

Put your shredded chicken in a bowl and add spices to the chicken. Mix thoroughly.

Add yogurt/mayo mixture (Note: if you don't want to use mayo, try a drizzle of olive oil but you do need a little bit of fat. Greek yogurt alone doesn't hold well in chicken salads without giving off a "dry" aftertaste). Mix thoroughly.

Lastly add your berries and nuts, if using them.

This was a delightful surprise. Interestingly the black pepper is the star of this thing. The pepper against the berries and the savory chicken is quite nice! I ate this straight out of the bowl for lunch. They would also be good on a plain rice cake or with some whole wheat crackers if that's your thing.

Nik's Yumbalaya!


Are you on the Bariatric Foodie Facebook Page? Do you follow BF on Twitter? You really ought to. Today’s post is a prime example why.

Last night I decided to live-blog myself making a dish. I revealed each ingredient and Foodies seemed to have a great time trying to guess what the heck I was making. It also inspired conversation about the various ingredients, food intolerance and all sorts of other stuff.

As promised here is the recipe for what I made that night. I also asked for suggestions on social media for a name for this dish. The name I chose is the one I liked the best!

Nik’s “Yum-balaya”

Ingredients:
  • 1 large onion, cut into slivers (or diced, if you prefer)
  • 1 pkg. turkey smoked sausage, sliced or diced (your choice)
  • 1 clove garlic, minced
  • 2 jalapeno peppers, chopped fine (omit if you don’t like any kick and if you only like a slight kick, remove the seeds)
  • ½ c. water
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 large bunch (about 3 cups) Swiss chard, torn into pieces (collard greens or even spinach would also work)
  • 1 large tomato, diced (you can use canned but include the canning liquid and this is going to bring your sodium up a bit for this dish)
  • 1 c. quinoa (“What the heck is quinoa???”)
  • ½ lb. shrimp, whatever size you like (I used 25-30 ct., which means at that size you’d get 25-30 in a pound of shrimp)
  • 1 can of any kind of bean you like (I like lighter beans in this so I used garbanzo beans this time but cannellini or Great Northern would be good too!)
  • 3 tbsp. tomato paste
  • ½ tsp. salt
  • 1 tsp. no-calorie sweetener
Directions:

Spray a large skillet down with non-stick cooking spray and set it over medium heat. Once hot (like a drop of water sizzles hot), add onions and cook them until they turn yellowish and are slightly translucent, about 4-ish minutes.

Add your smoked sausage rounds and cook until some have a nice crust on them. NOTE: It is ok and ENCOURAGED for there to be stuff sticking to the bottom of the skillet. This will help you out later!

Add your garlic and jalapeno pepper, if using and IMMEDIATELY stir in water (jalapenos + direct heat = fumes that burn your eyes, make you cough and generally make you feel like you’re a part of a bio-chemical attack!). Allow all that to come to a simmer.

Add chard (or whatever greens you decide to use), spices and tomato, stirring and cook about two minutes to allow the vegetables to release their water. Then add the quinoa and stir it thoroughly into the mixture. Cover your skillet and drop the heat down to low-medium and allow the quinoa to cook, about 10 minutes or so. In general this should be enough water to cook the quinoa, especially if you cover it and let it steam but if you feel like you don’t have enough liquid, add another 1/3 c. of water.

Once the quinoa is tender (you can tell if a small ring has popped out of the seed or click here for my guide on cooking quinoa!) add your shrimp and stir that through. NOTE: For the size shrimp I used, it might be prudent, while the quinoa is cooking, to make sure they are completely deveined.

Add your beans and stir that through as well.

Stir in the tomato paste and then let the mixture simmer about 10 minutes. Then taste it. 
  • If it tastes a bit on the sweet side: add a generous dash of salt
  • If it tastes a bit on the tart side: add the no calorie sweetener


After you’ve made your adjustments, turn off the heat, recover and leave it alone about 5 minutes so the flavors can start partying together in the pan. Then serve!



Want the full pictorial of this dish's ingredients? (Ew, that sounded pervy.) Visit onto the BF Facebook Page and read how it all went down!

Nik Manifesto: About Hunger

I guess you can call this another of my manifestos. But I’m not angry about anything so…not sure if that fits.

People ask me about hunger a lot. It confuses them. And it is confusing in general. What is hunger? And especially, what is hunger after weight loss surgery?

These are good questions (which I’m not even going to try to answer here…well sorta).

People commonly conceive hunger in a certain way. There is that vacant feeling in the stomach, the low blood sugar and, of course, the growling of the stomach. In reality, all that is just the finale to a plot your body has carried out to try to get you to eat. The first assaults are more subtle. You smell something good and think of food. Or your mind just randomly wanders to it. Usually that’s enough to make you want to go get something to eat. When your body has to pull out the big guns (physical cues), it means business!

But after weight-loss surgery? Not so much. Instead, the “organ-formerly-known-as-the-stomach” is pissed with you. And in some cases it’s been rewired. So maybe it feels empty or maybe it always feels full. Maybe it hurts. Maybe it’s queasy or maybe, depending on the type of day you are having, you forget it’s in there at all.

OR maybe you don’t. Many Foodies have told me they felt hunger immediately after surgery. In general this was met with some measure of horror and fear of regain.

So here’s a few things I know:
  •  Hunger, in general, refers to whatever your body needs to do to get you to eat to support your activity with nutrition
  •  But collectively, hunger can also represent cravings for things we don’t necessarily need to support our activity with nutrition

Having said all that, how should YOU handle, hunger (or lack thereof). That’s a good question…for your nutritionist! Seriously, I’m no guru, but I will share the following pieces of common sense wisdom.
  •  Unless it is painful or makes you physically ill to do so, you should try to take in nutrition every few hours. You’d be surprised how many post-ops I experience who don’t eat simply because they are not hungry. This seems like it makes sense right? Wrong! You stop eating and eventually your body is going to start reacting as if you are starving. And the results are rarely pretty.
  •  Eating does NOT = solid food. If solid food turns you off, try a protein shake. If cold shakes turn you off, try a hot drink. But yeah…your body does need calories.
  • Usually overwhelming cravings mean something. They DON’T necessarily mean to eat the thing you are craving. Consider this: the same deficiency (calcium) that could make you crave ice cream can also be remedied with broccoli. My point here is that cravings exist in the human body for a purpose. We’ve become so whacked out about food that we can’t decipher that purpose. But when you take appetite (the desire to eat food) out of the equation (or at least lessen it), it is my OPINION that cravings get increased credibility. So what should you do? If you have an intense craving, I’d give a ring to your nutritionist. Talk to them about it and see if there is a nutrient connection and if there is a healthier way to remedy it than what you are craving!
  • Thirst is also a factor. Yep. Sometimes you’re just thirsty. If you experience hunger, try drinking a glass of water first. That may solve the whole problem. But in the ever-growing list of WLS wonkiness it can also make it worse. In a post-WLS pouch, that water is likely to clear out residual food and then you may legitimately get hungry. I often get hungry within an hour of drinking a lot of fluids.
  • Even if your stomach no longer growls, your body has hunger signals. You just have to learn them. Maybe your blood sugar dips and you feel dizzy or shaky. Maybe you get a headache. Or maybe you start to think about food obsessively. The human body is nothing if not adaptive. It will devise ways to let you know you need food. But you need to listen!
  • Hunger and eating capacity are two different things. As are eating capacity and satiety (feeling satisfied). On any given day, the Wonder Pouch™ is capable of eating much more than what it takes to meet my nutritional needs AND I’m capable of eating when no hunger is present. Both of which could cause regain. I just thought I’d point that out especially for pre-ops and newbies. There may be a time when you are capable of mindless eating. We can only hope by then you’ve built a good support system to prevent it!


So there you have it. My thoughts on hunger. Not anything complex or controversial. But I would like to close with this thought. It’s normal and natural to be afraid of hunger. It’s a part of the process. This is why I don’t knock people for being hunger-phobes, carbophobes or any other kind of “phobe.” Heck the evolution of this blog has gone through all my phobias!


But just remember that even though your goal is to lose weight, it’s also to be HEALTHY. Don’t do anything that sacrifices your health for the sake of a number on a scale. Remember why you did this. And then, as my fave radio comedia Rickey Smiley (as Bernice Jenkins) says, “Govern yourselves ACCORDINGLY!”

And if you'v fallen off track and need help, I got your back! See my "Back on Track Toolkit" for a good plan to get back on the road to right!

PWYF Moment: Theresa's Cauliflower Tortillas/Huevos Rancheros


Another PWYF moment!!!

Today we celebrate Theresa, for answering the call when I shone the “Foodie light” (it’s like the bat light but it’s shaped like a cupcake) for someone to test out a neat recipe I found online for cauliflowertortillas. Yes, you read that right…cauliflower tortillas!

Click the link above for the recipe for the tortillas, but look what she made out of them!!!



For those of you not familiar with the dish, it simply means “Ranch-style eggs” and consists of fried eggs, served on fried tortillas with tomato-chili sauce, refried beans, Mexican-style rice and sometimes avocado and guacamole.

So you can see why this dish needed some re-imagining, right?

Here’s what Theresa says about how she changed the dish. “We ate our tortillas  smothered in black beans and over med eggs...with a touch of greek yogurt.....a la Huevos Rancheros style!” I should also note:
  • You can purchase tomato-chili sauce (it's basically taco sauce) from the store or you could sub in salsa
  • You don't have to use black beans, you can use any beans you like. To cut down on the sodium, drain and rinse them first!
  • Theresa found her plate so satisfying she didn't need a rice sub but if you want to extend the cauliflower love, I'm sure cauliflower rice might do nicely here too!
And can you believe I have even more PWYF fun for you tomorrow? What is it? You'll have to tune in and see! 

But if you come up with something neat in the kitchen, be sure to email both a picture and the recipe (or recipe link) to bariatricfoodie@yahoo.com. I'd love to feature you!




PWYF Moment: Angela's Italian Melt Casserole


PWYF. Play with your food. It’s our philosophy. And many of you have whole-heartedly embraced the challenge of looking at a recipe, then figuring out how to change it so that it works for YOUR weight-loss surgery lifestyle, preferences and tastes.

I love it. And I especially love it when you share the results with me.

Today we celebrate Angela’s PWYF moment.

Angela saw my taco casserole recipe and thought to herself (this is complete fabrication of what I THINK she thought to herself): “Self? I’d love to have an Italian version of this casserole. In fact, I will have an Italian version of this casserole. I WILL PLAY WITH MY FOOD!!!!”

(Then trumpets sounded, fireworks went off, there was “hair wind”…it was quite the spectacle…you should have seen it!)

S'anyway. I "helped" with this recipe as Angela put a little of this, a little of that in her recipe. From what she relayed to me, here's what I've got for you! (Angela, chime in if I got any of this wrong! I also took a little bit of creative license...)

Angela’s Italian Melt Casserole

Ingredients:
(Ingredients Nik added have an *)
  • 1 Vidalia onion, chopped
  • 1 bag baby spinach
  • 1 clove garlic, minced*
  • Optional: sliced mushrooms
  • 1 lb. ground turkey (Angela's recipe called for 1.5 lbs. ground turkey but I like the ground turkey/Italian sausage combo. Go with what YOU feel!)
  • 1/2 lb. turkey or regular Italian sausage* (I put Italian sausage in everything!)
  • 1 (10 oz.) can of Italian-style diced tomatoes
  • 1 (12 oz.) can of cannelini beans, drained and rinsed of canning liquids
  • 2 c. Italian-blend shredded cheese
Directions:

Preheat your oven to 350 degrees then spray a skillet with nonstick cooking spray and set it over medium heat on your stove and allow it to get hot. 

Add onion and sautee until slightly soft. Add spinach and sautee until wilted. If you choose to add mushrooms, do so now and cook until soft. Finally, add garlic.

Add meat to pan and brown, mixing vegetables into the meat mixture. When the meat is completely browned, add in your tomatoes and beans and stir through.

Transfer to a 13x9 casserole dish, cover with cheese and bake, uncovered, for 30 minutes or until cheese is bubbly. I personally would let it go another 5-7 minutes until the cheese is browned!

Thank you, Angela, for sharing this recipe! I actually think I'm gonna make it later on this week. I'll report back on my results.

Until then, keep playing with your food!

Oh..and look for yet another PWYF post tomorrow. It's fun with cauliflower!
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