Hello all,

I have lost 44 lbs since my surg on 11/5, and I'm feeling better every day.  I'm getting some walking in at least twice a week, and plan on increasing that number after the new year. 
 

After my surgery, one of the first foods that I ate was eggs.  It didn't bother me, and I ate eggs at least twice a day.   BUT, within the last couple of weeks, whenever I eat eggs, my pouch will kill me.   I've eaten them slower, and cooked diffrent ways, but it's no use.  (Maybe I overdid it the first few weeks.?)  Now that I cannot eat eggs, my good source of protein in the am is gone.   I love cereal, but there are not too many with good sorces of protein.  Yogurt is good, but even with the sugar free, it still seems too sweet first thing in the morning.

I cannot tolerate the feel of cottage cheese, so that's out. 

What are some of the things that you all eat in the morning, and can it be portable?
 

 

 

Spiced Breakfast Popovers
SERVINGS: 2 popovers CARB GRAMS PER SERVING: 31

	Nonstick cooking spray
1	egg
1/3	cup fat-free milk
1	teaspoon cooking oil
1/3	cup all-purpose flour
	Dash salt
1	recipe Orange Cream (see below)
1	cup coarsely chopped strawberries
	Orange peel strips (optional)
	Powdered sugar (optional)

1. For popovers, generously coat the bottoms and sides of two 6-ounce custard cups with nonstick cooking spray. Place the custard cups in a shallow baking pan; set aside. 2. In a small bowl combine egg, milk, and oil. Beat with a wire whisk or rotary beater. Add flour and salt; beat until smooth. Pour batter into prepared custard cups, filling each half full. Bake in a 400 degree F oven about 35 minutes or until popovers are firm. 3. Remove popovers from oven and immediately ***** each popover with a fork to let steam escape. (For crisper popovers, turn off oven; return popovers to the oven for 5 to 10 minutes or until desired crispness is reached.) Remove popovers from cups. 4. To serve, split warm popovers open at the tops; top with Orange Cream and strawberries. If desired, garnish with orange peel strips and powdered sugar. Makes 2 popovers. Orange Cream: In a small bowl combine 1/4 cup fat-free dairy sour cream, 1 1/2 teaspoons packed brown sugar, 1/8 teaspoon finely shredded orange peel, 2 teaspoons orange juice, and dash ground cinnamon. Cover and refrigerate until ready to serve or up to 24 hours.
Nutrition Facts Per Serving:
Servings: 2 popovers ·                       Calories 202,  Total Fat (g) 5,  Saturated Fat (g) 1, Cholesterol (mg) 109, Sodium (mg) 170,  Carbohydrate (g) 31,  Fiber (g) 2,  Protein (g) 8



Stuffed French Toast
SERVINGS: 8 servings CARB GRAMS PER SERVING: 29

1/2	cup fat-free cream cheese (about 5 ounces)
2	tablespoons strawberry or apricot spreadable fruit
8	1-inch slices French bread
2	egg whites
1	egg, slightly beaten
3/4	cup fat-free milk
1/2	teaspoon vanilla
1/8	teaspoon apple pie spice
	Nonstick cooking spray
1/2	cup strawberry or apricot spreadable fruit

1. In small bowl, combine cream cheese and 2 tablespoons spreadable fruit. Using serrated knife, form pocket in each bread slice by making a horizontal cut halfway between top and bottom crust, slicing not quite all the way through. Fill each pocket with about 1 tablespoon of the cream cheese mixture. 2. In small bowl, combine egg whites, egg, milk, vanilla, and apple pie spice. Lightly coat nonstick griddle with cooking spray; heat over medium heat. 3. Dip stuffed bread slices into egg mixture, coating both sides. Place bread slices on hot griddle. Cook about 3 minutes or until golden brown, turning once. 4. Meanwhile, in small saucepan, heat 1/2 cup spreadable fruit until melted, stirring frequently. Serve over French toast. Makes 8 servings. Test Kitchen Tip: To make ahead, stuff each bread slice, and place in an airtight container. Cover; refrigerate overnight. In the morning, prepare egg mixture and cook.
Nutrition Facts Per Serving:
 Servings: 8 servings ·                       Calories 150, Total Fat (g) 1,  Cholesterol (mg) 30, Sodium (mg) 163,   Carbohydrate (g) 29,  Protein (g) 7



Oat Pancakes
SERVINGS: 8 servings (16 pancakes). CARB GRAMS PER SERVING: 28

1-1/4	cup regular rolled oats
3/4	cup all-purpose flour
1/2	cup whole wheat flour
1	tablespoon baking powder
1/4	teaspoon salt
3	slightly beaten egg whites
2-1/4	cups buttermilk
2	tablespoons cooking oil
2	tablespoons honey (optional)
1	teaspoon vanilla
1	recipe Maple-Pear Sauce (see recipe below)
	Nonstick spray coating

1. In a large bowl combine the oats, all-purpose flour, whole wheat flour, baking powder, and salt. Make a well in the center of mixture; set aside. In a medium bowl combine the egg whites, buttermilk, oil, honey (if desired), and vanilla. Add egg white mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Cover batter; allow to stand at room temperature for 15 to 3 minutes. Meanwhile, prepare Maple-Pear Sauce; keep warm. 2. Spray a griddle or heavy skillet with nonstick coating. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about 2 minutes on each side or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve with Maple-Pear Sauce. Makes 8 servings (16 pancakes). Maple-Pear Sauce: Peel and core 4 large pears; cut pears into 1/4-inch slices. Toss with 1 tablespoon lemon juice; set aside. In a large heavy saucepan combine 1/2 cup unsweetened apple juice, 1/2 cup sugar-free pancake and waffle syrup product, and 3 inches stick cinnamon. Bring to boiling. Add pear slices; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until the pears are tender. Stir together 2 tablespoons unsweetened apple juice and 1 tablespoon cornstarch; stir into pear mixture along with 1/4 cup dried cranberries. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat; discard cinnamon. Makes about 2 1/2 cups (eight 1/4-cup servings).

Nutrition Facts Per Serving: ·                       Servings: 8 servings (16 pancakes). ·                       Calories 189, Total Fat (g) 5,  Saturated Fat (g) 1,  Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 2 ,  Cholesterol (mg) 3,  Sodium (mg) 317, Carbohydrate (g) 28 ,  Total Sugar (g) 4 ,            Fiber (g) 3,  Protein (g) 8

Three-B (Buckwheat, Blueberry, and Butternut) Muffins

  SERVINGS: 12 muffins. CARB GRAMS PER SERVING: 23

	Nonstick cooking spray
1-1/3	cups all-purpose flour
3/4	cup buckwheat flour
1/4	to 1/3 cup sugar
1-1/2	teaspoon baking powder
1	teaspoon ground cinnamon
1/2	teaspoon baking soda
1/2	teaspoon salt
2	eggs, slightly beaten
1	cup mashed cooked butternut squash
1/2	cup fat-free milk
2	tablespoons cooking oil
1/2	teaspoon finely shredded orange peel
1/4	cup orange juice
3/4	cup fresh or frozen blueberries
	Rolled oats

1. Spray twelve 2-1/2-inch muffin cups with nonstick spray or line with paper bake cups; set pan aside. Combine the all-purpose flour, buckwheat flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium mixing bowl. Make a well in the center of flour mixture; set aside.

2. Combine the eggs, squash, milk, oil, orange peel, and orange juice in a separate mixing bowl. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.

3. Preheat oven to 400 degree F. Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Nutrition Facts Per Serving:

• Servings: 12 muffins.
• Calories 137
• Total Fat (g) 4
• Saturated Fat (g) 1
• Monounsaturated Fat (g) 1
• Cholesterol (mg) 36
• Sodium (mg) 217
• Carbohydrate (g) 23
• Total Sugar (g) 6
• Fiber (g) 2
• Protein (g) 4

 

 

 

I also do things like add Flaxseed and Protein powder to my oat meal.  I mix the flaxseed and protein powder into a zip lock baggie and keep it at my desk at work. Then add 2 TBSP to my instant oatmeal packets.

OM Goodness....thank you so much.
 

Now I can't wait to try them.   I hadn't thought about muffins.   I'm still in the 'it's gotta be soft, smushy' frame of mind. 

Thank you so much.  

 

 

Ok, this is me slapping my forehead. You did say you had your surgery on 11/5.

I'd check with your surgeon or your surgeon's nutritionist to make sure it's ok that you can venture here.  Each doctor is different.

yep.  11/5. 

I've been cleared for the 'try one a day' new item, and that is where I'm at now.
I'm also a regular e-mailer to my nut.  

My saving grace this week has been chicken salad.   

Last night I had pita pizza's.   Lots of cheese and sauce.  Mmmm..But I was only able to eat 1/4th of an 8" pizza.  BUT..it was wonderful.

 

These are great recipes, and i can't wait to try them!!!   Me?  I eat the same thing for breakfast every day... 1/2 cup fresh blueberries, 1/2 cup fat free cottage cheese, 1/8 cup Anne Good Health & Energy nut mix.   I love it. 

But i can certainly see adding these recipes to my possiblities.... even if i eat them for lunch!!! (i just don't think i can give up my cottage cheese & blueberries.... but you never know, maybe some day!

What i wanted to say is you can go to:    http://theworldaccordingtoeggface.blogspot.com

Eggface is a member of OH and she has lots & lots of bariatric friendly recipes for us.  Check it out.  I make her pancakes alot....

Cottage Cheese Pancakes

1/2 cup Cottage Cheese
1 Egg
2 Tablespoons Whole Wheat Flour (I used Arrowhead Mills Multigrain Pancake Mix)

Whiz in mini food processor or blender.  Spray pan with non-stick spray. Cook on low till bubbles appear, flip. Cook till done. Serve with SF Maple Syrup (I use Cary's). Makes 4 small pancakes (pictured) or 8 silver dollar size.

These are very tender pancakes so smaller is better for flipping. They won't get any style points but they taste great. Oodles of protein too. You can also blend in any kind of fruits, nuts, etc to change it up a bit

And by the way.... you don't have to worry about the cottage cheese, you don't even know it's there.

Eggface has AWESOME STUFF!!!!

Also, try the oatmeal stuff I just told you about.   You can take the weight control packets of instant oatmeal to work and keep some vanilla protein powder mixed with flaxseed in a ziplock baggie. Just add 2 tablespoons to your oatmeal.  Gives extra protein & the flax gives you extra fiber and protein

Hi Hope,

I was going to add the cottage cheese pancakes. I use a blender or food processor to make mine so that they are smooth and have the same texture as normal pancakes. They really are WONDERFUL and my daughter just loves 'em and she's nearly 16 years old and won't each plain old cottage cheese, so please give 'em a try. 

As the others have said, Eggface is a fabulous source of recipes. 

If you haven't tried greek yogurt yet, give it a whirl with vanilla sf pudding mix added and some fresh berries... mmmmmm. I also like it with other sf pudding mixes. It tastes like dessert without the guilt!

 

I have been experimenting with waffles.  Try this protein packed recipe.

Nutrition Facts

Serving Size: 2 waffles

Amount per Serving

Calories 132 Calories from Fat 5

% Daily Value *

Total Fat         0.8g                / 1%

Saturated Fat 0.2g                / 0%

Cholesterol    0.0mg            / 0%

Sodium                                   / 12%

Total Carbohydrate 14.7g  / 4%

Dietary Fiber 1.3g                 / 5%

Sugars 1.5g                           /

Protein 17.3g                        / 34%

Est. Percent of Calories from:

Fat  3%

Carbs  44%

Protein  52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

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RECIPE:

Ingredients

• 1/2 cup 0% Greek Style Nonfat Plain Yogurt
• 1/4 cup Gluten Flour
• 1 tsp Baking Powder
• 1 dash Salt
• 1/2 cup Egg Beaters
• 1 tbsp  Promise Fat Free
• 1 tsp Vanilla Extract, Imitation, No Alcohol
• 3-5 tsp splenda, depending on taste
• 1/4 cup Water
• 1/2 cup Quick Oats

Directions

Blend all dry ingredients. Blend all wet ingredients. Add wet ingredients to dry. Stir until lumps are gone. Cook in waffle iron. Toast waffles in toaster for extra crispness. Serve with sugar free syrup or peanut butter or your favorite topping.  Pretty close to the real deal and they come out very crispy.  They passed the kid test so they must be pretty good.  I mix up a double batch and keep the batter in the fridge.  I usually make 2 servings and will have the leftovers throughout the day.  I like  like to taste a little ham and cheese and make a waffle sandwich with the leftovers.