Recent Posts
Topic: I thought we weren't supposed to eat soup anymore!!!
I had lap band in March, I was told not to eat soup anymore since it's not filling. I see lots of really good soup recipes on your posts. Are they really chunky? Is that ok to eat? I love beef stew and chili but haven't made any because they are like soup. Thanks for input!
Topic: RE: Friends.. i need your help- PUREE stage
Ahhh...the dreaded and HATED puree stage!
Some of my favorite things were:
Ricotta cheese, warmed with either sweet or savory spices. With some spaghetti sauce and a sprinkle of Italian season it's like the inside of stuffed shells or lasagna. With cinnamon and some Splenda or a little cocoa powder, it's a cannoli!
Refried beans with some American cheese melted in (at this stage melted cheddar or other hard cheese tends to be too tough)...stir in some sour cream and silky-smooth guacamole. HEAVEN.
Unsweetened applesauce, warm with some Splenda and baking spices like nutmeg or ginger - stir in a swirl of creamy peanut butter.
Greek-style or regular plain yogurt with Splenda/spices/or other extracts. Even whip in some non-fat cream cheese for an instant cheesecake goodie. Or a little sf instant pudding powder.
Take a can of any beans that you love and whiz them in the processor with spices a little chicken broth and heat. Very comforting.
Cottage cheese in tomato soup - so good. Or make my Mock Rice Pudding without the raisins. You will have died and gone to LALA-Land!!
http://eatingwelllivingthin.wordpress.com/2010/05/17/not-your-grammas-rice-pudding/
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Some of my favorite things were:
Ricotta cheese, warmed with either sweet or savory spices. With some spaghetti sauce and a sprinkle of Italian season it's like the inside of stuffed shells or lasagna. With cinnamon and some Splenda or a little cocoa powder, it's a cannoli!
Refried beans with some American cheese melted in (at this stage melted cheddar or other hard cheese tends to be too tough)...stir in some sour cream and silky-smooth guacamole. HEAVEN.
Unsweetened applesauce, warm with some Splenda and baking spices like nutmeg or ginger - stir in a swirl of creamy peanut butter.
Greek-style or regular plain yogurt with Splenda/spices/or other extracts. Even whip in some non-fat cream cheese for an instant cheesecake goodie. Or a little sf instant pudding powder.
Take a can of any beans that you love and whiz them in the processor with spices a little chicken broth and heat. Very comforting.
Cottage cheese in tomato soup - so good. Or make my Mock Rice Pudding without the raisins. You will have died and gone to LALA-Land!!
http://eatingwelllivingthin.wordpress.com/2010/05/17/not-your-grammas-rice-pudding/
.
Linda
Total lost: 200 - RNY Feb 2004 - Dr David Lauter, Bellevue WA
my recipes...(a lot of them I created for use on BariatricEating.com and now you can find them on my own blog) : click>>> Eating Well...Living Thin
.
Total lost: 200 - RNY Feb 2004 - Dr David Lauter, Bellevue WA
my recipes...(a lot of them I created for use on BariatricEating.com and now you can find them on my own blog) : click>>> Eating Well...Living Thin
.
Topic: RE: I NEED chocolate!
Oh, baby... Reese's were always my favorite!
I've got a lot of dessert/cookie/cake recipes that use chocolate - it's a food group, you know.
http://eatingwelllivingthin.wordpress.com/
Just and FYI: I also use a new sugar replacer called Whey Low. I've baked for years with it for my diabetic father in law and step dad. They've never had a problem using it, and three out of three WLS RNY'ers in my family have never dumped on it. Super stuff...(and no, I don't work for them. I WISH. Should own stock at the very least.)
They have a diabetic blend, but it's not as great as the granular - definitely not as sweet and things don't turn out as well. The regular granular works beautifully. I explain about when and where I use Splenda or Whey Low here:
http://eatingwelllivingthin.wordpress.com/sugar-replacers-explained/
.
I've got a lot of dessert/cookie/cake recipes that use chocolate - it's a food group, you know.
http://eatingwelllivingthin.wordpress.com/
Just and FYI: I also use a new sugar replacer called Whey Low. I've baked for years with it for my diabetic father in law and step dad. They've never had a problem using it, and three out of three WLS RNY'ers in my family have never dumped on it. Super stuff...(and no, I don't work for them. I WISH. Should own stock at the very least.)
They have a diabetic blend, but it's not as great as the granular - definitely not as sweet and things don't turn out as well. The regular granular works beautifully. I explain about when and where I use Splenda or Whey Low here:
http://eatingwelllivingthin.wordpress.com/sugar-replacers-explained/
.
Linda
Total lost: 200 - RNY Feb 2004 - Dr David Lauter, Bellevue WA
my recipes...(a lot of them I created for use on BariatricEating.com and now you can find them on my own blog) : click>>> Eating Well...Living Thin
.
Total lost: 200 - RNY Feb 2004 - Dr David Lauter, Bellevue WA
my recipes...(a lot of them I created for use on BariatricEating.com and now you can find them on my own blog) : click>>> Eating Well...Living Thin
.
Topic: Quinoa Burgers - recipe
These have been a big hit, so far!
Quinoa does have a high carb count, but it also has quite a bit of protein, for a grain/seed. I do dump oatmeal and white rice, but have never had a problem with quinoa.
http://eatingwelllivingthin.wordpress.com/2010/11/01/love-my-quinoa-burger/
.
Quinoa does have a high carb count, but it also has quite a bit of protein, for a grain/seed. I do dump oatmeal and white rice, but have never had a problem with quinoa.
http://eatingwelllivingthin.wordpress.com/2010/11/01/love-my-quinoa-burger/
.
Linda
Total lost: 200 - RNY Feb 2004 - Dr David Lauter, Bellevue WA
my recipes...(a lot of them I created for use on BariatricEating.com and now you can find them on my own blog) : click>>> Eating Well...Living Thin
.
Total lost: 200 - RNY Feb 2004 - Dr David Lauter, Bellevue WA
my recipes...(a lot of them I created for use on BariatricEating.com and now you can find them on my own blog) : click>>> Eating Well...Living Thin
.
Topic: I NEED chocolate!
My dad is a harsh diabetic and LOVES his Reese's Penaut Butter Cups. He'll have three in one day!!!
So I need sugar free recipes for chocolate :)
So I need sugar free recipes for chocolate :)
Topic: RE: need recipe for thanksgiving
I don't like marshmallow on my sweet potatoes, but you can order SF marshmallows on line.
I wouls just mash the sweet potatoes, add a little butter, a little splenda and maybe some SF carmel syrup. top with a few chopped pecans and bake until heated through.
I wouls just mash the sweet potatoes, add a little butter, a little splenda and maybe some SF carmel syrup. top with a few chopped pecans and bake until heated through.
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Topic: need recipe for thanksgiving
Does anyone know a good version af the sweet potatoe casserole-you know the one that has sweet potatoes, brown sugar,pecans,and marshmallows on top?
I had RNY 10/13/10 and am on soft solids. I really love the sweet potatoe casserole and would love to be able to make a WLS compatable version.
I had RNY 10/13/10 and am on soft solids. I really love the sweet potatoe casserole and would love to be able to make a WLS compatable version.
Topic: RE: greek yogurt as... whipped cream??
Sure! But the texture will be thicker and heavier than what we assoc. for a whipped topping.
Another idea which I know works -- I have a recipie somewhere in my box at home, I'll see if I can dig it out and get it to you. But I used to make a marangue with whipped egg whites or powdered egg whites and use spenda and some kind of flavored syrup. This will give you the light foamy texture we associate with whipped toppings minus the fats... but also adds a bit of protein too! My mom does this but then folds in a ff/ sf pudding to give it more of a "mousse" texture.
You can get the powdered egg whites in many baking sections of the grocery store and sometimes even Hobby Lobby carries it in the cake decorating section as it's used in some frosting recipies to give a "hardening" option to frosting.
Another idea which I know works -- I have a recipie somewhere in my box at home, I'll see if I can dig it out and get it to you. But I used to make a marangue with whipped egg whites or powdered egg whites and use spenda and some kind of flavored syrup. This will give you the light foamy texture we associate with whipped toppings minus the fats... but also adds a bit of protein too! My mom does this but then folds in a ff/ sf pudding to give it more of a "mousse" texture.
You can get the powdered egg whites in many baking sections of the grocery store and sometimes even Hobby Lobby carries it in the cake decorating section as it's used in some frosting recipies to give a "hardening" option to frosting.
Topic: Friends.. i need your help- PUREE stage
looking for some recipes for puree stage. im soo over cream soup...
WGHT: 234 GOAL 1: 200 GOAL 2: 180 GOAL 3: 160 GOAL 4: 130
SENT TO ANTHEM: 9/22/10 APPROVED: 9/27/10
SURGERY: OCTOBER 28, 2010!!
SENT TO ANTHEM: 9/22/10 APPROVED: 9/27/10
SURGERY: OCTOBER 28, 2010!!
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