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Veggie Tales (part 1): What the heck IS a vegetarian???

BF Basics: Veggie Tales was composed by four-year post-op and 25-year vegetarian, Kelly, better known as Poet Kelly on Obesity Help. This series is written in her voice with the full endorsement of Bariatric Foodie. If you have any questions for Kelly about any of the information provided, please leave them in the comments and she'll gladly respond.


You probably know that vegetarians don’t eat meat.  You might not know that there are different types of vegetarians, though.

  • Ovo-lacto vegetarians eat eggs and dairy products, but no beef, chicken, fish or other meats.
  • Lacto vegetarians eat dairy products but no eggs, beef, chicken, fish or other meats.
  • Vegans eat no animal products at all, including no eggs, dairy products or honey.  Vegans, and sometimes other vegetarians, try not to use animal products for things other than food, too.  For instance, they don’t wear leather shoes or belts and don’t wear fur coats.  They might try to avoid using cosmetics and other products that have been tested on animals, too.
  • Pescatarians aren’t really vegetarians, in my opinion, but some consider themselves vegetarians so I won’t quibble over semantics here.  They eat fish but no other animals.  They usually also eat eggs and dairy products.
There are a variety of reasons vegetarians might choose a meatless diet:

  • They believe it’s healthier than eating meat.
  • They believe it’s wrong to kill animals.
  • They don’t agree with the way animals raised for food are treated (including the way laying hens and dairy cows are treated).
  • They are concerned about the environment (raising meat for food is much harder on the environment/creates much more pollution than raising plants for food).
  • They are concerned about world hunger (the amount of grain raised to feed one meat eater would feed 14 vegetarians).
  • Some practice religions that encourage a vegetarian diet (like Seventh Day Adventists, Hindus, Buddhists and many pagans).
  • They just don’t like meat.
  • A few people become vegetarian after weight loss surgery because they find they no longer tolerate meat well.
Not all vegetarians believe all of these things.  That is one reason some are stricter about their diet than others and some eat no animal products at all while others eat eggs or dairy products.

Aren’t vegetarians skinny?

A lot of people expect vegetarians to all be skinny and healthy.  After all, vegetables aren’t fattening, right?  But vegetarians don’t just eat vegetables.  Trust me, if you eat no meat but eat lots of pasta, bread, cheese pizza, potato chips and ice cream (you can get rice milk ice cream if you are a vegan), you’re not going to be skinny!  Know how I know?  Yeah, I learned that the hard way.

Vegetarians aren’t all the same.

Maybe this is the most important thing I can say about vegetarians.  They are not all the same.  Some are skinny, some aren’t.  Some eat a very healthful diet, some eat lots of junk food.  They choose not to eat meat for different reasons.  Some are really strict about not eating meat and some are more laid back about it.  Some are very into health and fitness, some are couch potatoes.  Some are very involved in the animal rights movement, some aren’t.

In summary, what you need to know is:

  • Overall, the term “vegetarian” refers to a person who chooses not to include meat in their diet
  • Some vegetarians eat no animal product at all while some at eggs and/or dairy products.
  • There are lots of different reasons for becoming a vegetarian.
  • A vegetarian diet is not automatically a healthy diet.

BF Basics: Veggie Tales


Howdy, Foodies!

Have you ever wondered if it is possible to be both a WLS patient and a vegetarian? Many think it’s not possible because of the protein needs after WLS, but I happen to know a few post-op vegetarians who have realized great success. My friend Kelly, a three-year post-op and vegetarian of more than 25 years, is one of them.

This week, she’s going to share with you all the basics of vegetarianism, how that all relates to post-op life and even give you some tips and recipes for integrating vegetarian eating into your life! Thanks Kelly!

Over the next five days, this series will speak from Kelly's perspective. If you have any questions for Kelly about any information she’s given, leave them in the comments and Kelly promises to respond to them quickly!

Here’s what Kelly has to say:

I was really excited when Nik asked me to write a series on a vegetarian post-op diet for Bariatric Foodie. I love Bariatric Foodie, I love being post op and I love being a vegetarian, so it’s right up my alley. I’ve also been doing a lot of thinking lately about my diet, and I’ve been considering transitioning to a vegan diet, so the timing was good for me.


I’ve been a vegetarian for more than 25 years, since I was 14. The food choices we make can be pretty complicated, but to put it simply, I decided I personally didn’t want to kill animals and that I didn’t need to do so in order to eat. I grew up in a family of meat-eaters and vegetarians were kind of rare back then. 

Now I find a lot more people eating a vegetarian diet and a lot more food options out there.
I had gastric bypass surgery a little over three years ago and it never occurred to me to start eating meat after my surgery. I did have to change my thinking about protein a bit and make some changes to my diet in order to increase my protein intake. The meal plans and recommendations I got from my surgeon and dietician were designed for people that eat meat so I had to customize those to fit my needs.

I’m not going to try to convince you that you should be a vegetarian. That’s up to you. I’m just going to tell you that you can be a vegetarian and get enough protein and be healthy after weight loss surgery, if that’s what you want to do. And I’m going to show you how to do it.



In this series, we’ll cover:

National Peanut Butter Lover's Day


Chocolate & Peanut Butter...whoever thought of putting you together was a GENIUS!

Ok, I don’t want to go on and on about this but…if you’ve not yet checked out the Mini-Caramel Cream Cakes…you MUST. Here’s a link so you can take a peek. I’ll wait…

You back? GOOD!

Ok, so this morning several of my Foodies informed me that today is National Peanut Butter Lovers Day (not to be mistaken with National Peanut Butter Day, which is January 24).

It’s a subtle distinction, I know, but to me one day is to celebrate the wonder that is peanut butter (thank you George Washington Carver!!!) and one is to celebrate being a lover of peanut butter.

So to celebrate this most auspicious occasion, I figured I’d share with you the top 5 most “unique” things I’ve tried for the love of peanut butter.

#5: My love for PB has gotten “cheesy” at times

One of my fave ways to have peanut butter is with cottage cheese (pause for obligatory face-making/”eeeeew”-ing from people who either hate cottage cheese or hate sweet cottage cheese or simply cannot fathom peanut butter and cottage cheese together).

It’s gooooooood. I simply nuke a tablespoon of peanut butter in a bowl for a minute in the microwave (that’s a good trick, btw, to making a tablespoon stretch), add my cottage cheese and Splenda and mix! Top with Fiber One and you get the recipe for a wonderful bathroom experience…er, great snack!

#4: Peanut Butter Alternatives


Sadly TJ's Peanut Flour is no more...sniff, sniff...

Peanut Butter is a source of FAT (which also happens to have a decent amount of protein so far as fat sources go). In trying to recognize that I have, at times, employed the use of peanut butter alternatives. Here’s the basic run-down.

PB2 is what happened when Bell Plantation pressed its peanuts for oil. They had all this powder left over! They put it in a jar and called it PB2. Other places might call it peanut flour. I call it a low-cal (2 tbsp = about 55 calories vs. 200 calories for 2 tbsp peanut butter) way to make my shakes, Greek yogurt and, yes, even cottage cheese, nice and peanutty!

I’ve also tried Better’n Peanut Butter, Naturally More Peanut Butter and Power PB. The first is a reduced fat PB. In general I’m not a fan of reduced fat PB. To make up for the flavor loss from removing fat, most companies add sweetener. I like the fatty/slightly salty nature of peanut butter. Naturally More and Power PB, instead of removing the fat, replace the fat. They take out a lot of the peanut oil and replace it with flax seed oil and whole flax seeds. Better for you fat, peanutty taste = I am a fan!

#3: I’ve made frosting out of it

Close your mouths...yes this is cake. It is also FULL of protein! Don't believe me? Check out the recipe for yourself!

Who could forget my Protein Banana Rum Cake with Peanut Butter Frosting!!! Or how about “Kitten’s Love Potion #9” protein frosting that I put on my Chocolate Thingamajigee Protein cupcakes?

#2: I even put it on my meat and seafood!


Now before you freak out, it made perfect sense (at the time). My Thai Waldorf salad had PB2 in it, which inspired my friend Dee to make a companion Thai Shrimp salad. I also use a peanut dip for my Thai chicken skewers that includes peanut butter. Mmmmmm!

#1: I even gave it up for Lent!

I believe for my 2nd and 3rd post-op Lent I gave up peanut butter for Lent. The point of a Lent sacrifice is to experience sacrifice. That I did. And that’s all I really have to say about that!


Mini-Caramel Cream Cakes


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

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

Mini-Caramel Cream Cakes

Ingredients

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

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

A few shakes of cinnamon

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

Step One:


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


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


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

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

Thank you Hungry Girl for the inspiration!

Meatless Friday (on a Tuesday)

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

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

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

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

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

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

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


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

So that held me until...

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

Check it out:


Nik's Tangy-Zesty TVP Tuna

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

Directions:

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

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

Add tuna to dressing mixture and serve!

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

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



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

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



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

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