Recipes for DSers
puppysweets1
on 10/1/12 11:23 am - CA
on 10/1/12 11:23 am - CA
Very big thank you to you Huneypie for posting this. It sounds fantastic and I can't wait to try it. I apologize for the tardiness of my acknowledgement of your response. I didn't have the OH email notifications set up correctly before (hopefully that has been solved now).
RNY to DS 210 lbs gone for 5 years.
Hi,
Thanks for thinking it might be a good idea for me. I am 47 and the cooking has always been a challenge for me. In the past any diet plan that was not pre-package food was always hard. I am going to take the suggestions here and get a crockpot but I want to have some backup options. I did go to the supermarket today and get some low carb protein bread, deli meats and cheese (along with a lot more tuna). It is a start!
Thanks again, Terri
Thanks for thinking it might be a good idea for me. I am 47 and the cooking has always been a challenge for me. In the past any diet plan that was not pre-package food was always hard. I am going to take the suggestions here and get a crockpot but I want to have some backup options. I did go to the supermarket today and get some low carb protein bread, deli meats and cheese (along with a lot more tuna). It is a start!
Thanks again, Terri
Not me...I adore cooking...been doing it since I was about 8. While I am not too adventurous, I LOVE the process. Knowing you actually made something that is good for you or tastes good is an awesome feeling. And being able to do that for friends and family is even better.
Liz
Liz
Duodenal Switch (Lap) 01-24-11 | Surgeon: Stephen Boyce | High weight: 250 in 2002 | Surgery weight: 203 | Lowest weight: 121 | Current weight: 135 | Goal weight: 135
valgroce's Blog
Annual Encore of my favorite recipes [Edit Post]
posted on 11/8/08 3:28 pm
Sugar **** step back! My fabulous recipes sank back to page 2 and people were having trouble finding them, so here they are, y'all! RNY's reading this, you can make substitutions for lower fat varieties of some of these things.
I've been getting many requests for my trail mix recipe lately, so I thought I'd post it here for all to see:
Fabulous Ricotta Fluff Stuff
1 large container of ricotta cheese
1 box SF jello instant cheesecake pudding
dollop or two of sour cream (to taste)
A little bit of milk to lighten it up (about a cup-add last and gradually)
Mix it all up and enjoy however you want it. I love it with strawberries! It's a great fruit dip or just eating straight out of the bowl.
Variation for fluff: Do whatever flavor of pudding you like and add a little milk to get the texture you like.
Warning: Walmart's ricotta is very grainy in texture and never mixes to anything smooth and creamy. Tasty, but strange.
Fabulous Trail Mix
Base mix
1 jar peanuts
1 jar sunflower kernels
1/2 bag raisins or "berries and cherries"
1/2 small bag chocolate chips.
1 small bag macadamia pieces
1 small bag pecan halves
To this, I might add other nuts depending on what's on sale (walnuts, cashews, more pecans). I've also varied the fruit, too, so play around. Try to keep the proportions the same. It's so easy to load up the sweet stuff, but it's the nuts that are so valuable here. The balance makes the perfect sweet and salty snack and my daily breakfast. If proportions are kept, it's about 32g of protein for 8 oz.
Fabulous Custard -- full of protein, easy on new post-ops ~delicious!
3 cups milk
3/4 cup splenda
4-5 eggs (depending on size)
2 tsp vanilla
1/2 tsp nutmeg (optional)
handful of coconut (optional)
Preheat oven to 375'. Beat eggs, nutmeg and vanilla together in baking dish. On the stove, bring the milk and splenda just to a boil, then stir together to the eggs. Bake for 25 min
NOTE: when the milk is coming near to a boil, you'll get a little foam on the top. Remove this foam before stirring into the eggs, or it will get a weird texture on top.
God Bless Paula Deen for flourless peanut butter cookies!
1 cup peanut butter
1 egg
1 tbsp vanilla
1 cup Splenda
Mix and roll into balls (about walnut sized) and flatten with fork dipped in Splenda. Bake at 350 for 12 minutes.
TIPS
-Do NOT overocok -- they will get crumbly since there's no gluten
-Peanut butter is naturally low sugar - the low sugar kind only reduces it by 1g per serving.
-If you're picky about artificial sweeteners, I've done a 3/1 with splenda and sugar to cut the after taste and it's good. Presently, I do full-splenda in the cookies, and roll in regular sugar and that's good too. I've also added semi-sweet chocolate chips to shake things up.
posted on 11/8/08 3:28 pm
Sugar **** step back! My fabulous recipes sank back to page 2 and people were having trouble finding them, so here they are, y'all! RNY's reading this, you can make substitutions for lower fat varieties of some of these things.
I've been getting many requests for my trail mix recipe lately, so I thought I'd post it here for all to see:
Fabulous Ricotta Fluff Stuff
1 large container of ricotta cheese
1 box SF jello instant cheesecake pudding
dollop or two of sour cream (to taste)
A little bit of milk to lighten it up (about a cup-add last and gradually)
Mix it all up and enjoy however you want it. I love it with strawberries! It's a great fruit dip or just eating straight out of the bowl.
Variation for fluff: Do whatever flavor of pudding you like and add a little milk to get the texture you like.
Warning: Walmart's ricotta is very grainy in texture and never mixes to anything smooth and creamy. Tasty, but strange.
Fabulous Trail Mix
Base mix
1 jar peanuts
1 jar sunflower kernels
1/2 bag raisins or "berries and cherries"
1/2 small bag chocolate chips.
1 small bag macadamia pieces
1 small bag pecan halves
To this, I might add other nuts depending on what's on sale (walnuts, cashews, more pecans). I've also varied the fruit, too, so play around. Try to keep the proportions the same. It's so easy to load up the sweet stuff, but it's the nuts that are so valuable here. The balance makes the perfect sweet and salty snack and my daily breakfast. If proportions are kept, it's about 32g of protein for 8 oz.
Fabulous Custard -- full of protein, easy on new post-ops ~delicious!
3 cups milk
3/4 cup splenda
4-5 eggs (depending on size)
2 tsp vanilla
1/2 tsp nutmeg (optional)
handful of coconut (optional)
Preheat oven to 375'. Beat eggs, nutmeg and vanilla together in baking dish. On the stove, bring the milk and splenda just to a boil, then stir together to the eggs. Bake for 25 min
NOTE: when the milk is coming near to a boil, you'll get a little foam on the top. Remove this foam before stirring into the eggs, or it will get a weird texture on top.
God Bless Paula Deen for flourless peanut butter cookies!
1 cup peanut butter
1 egg
1 tbsp vanilla
1 cup Splenda
Mix and roll into balls (about walnut sized) and flatten with fork dipped in Splenda. Bake at 350 for 12 minutes.
TIPS
-Do NOT overocok -- they will get crumbly since there's no gluten
-Peanut butter is naturally low sugar - the low sugar kind only reduces it by 1g per serving.
-If you're picky about artificial sweeteners, I've done a 3/1 with splenda and sugar to cut the after taste and it's good. Presently, I do full-splenda in the cookies, and roll in regular sugar and that's good too. I've also added semi-sweet chocolate chips to shake things up.
Valerie
DS 2005
There is room on this earth for all of God's creatures..
next to the mashed potatoes
I'm also pasting the link to dsfacts.com that has oodles of suggestions for post-op eating
Valerie
DS 2005
There is room on this earth for all of God's creatures..
next to the mashed potatoes
Another thing I want to suggest is to try chicken thighs instead of breasts. You can get them boneless/skinless like the breasts, but they are much more tender and tastier than a breast, and for whatever reason, easier to eat as a DSer.
Valerie
DS 2005
There is room on this earth for all of God's creatures..
next to the mashed potatoes
Most Active
Recent Topics
