What are your favorite WLS Friendly Holiday Recipes?

Is it refined sugar, or fructose?  I haven't had any problems with fructose- I've had apple juice, grape juice, apple cider, pear cinnamon cider, etc. with no issues.

I get sick from ANY real sugar! I can eat or drink anything with all natural sugars though. I drank the Nakid protien and it didn't make me sick at all...so I knew that they weren't lying when they said no added sugars I also happen to know that you can stop by Lifetime Fitness and get some of the yummiest protien drinks ever!

I was wondering about Lifetime's protein drinks!  Are you talking about the ones you can get made in the Life Cafe?  Do you have any idea how much sugar is in them?  I have wanted to give them a try.  When my Unjury runs out, I plan on trying the unflavored protein powder that Lifetime sells!  By the way, hi to a fellow Minnesotan!

This makes a thick, rich, sweet and smoky BBQ sauce! Use it on grilled meats or in the Crockpot with Turkey Little Smokies or lean meatballs for a great appetizer.

1 6 oz. can Tomato Paste
1 cup water
1 cup Sugar Free Apricot Jam (If using preserves, use blender when sauce is done to make it smooth)

1 TBSP each: Cider vinegar
Yellow mustard
Worcestershire sauce
Sugar free maple syrup
Brown sugar Splenda

2 TBSP each: Chili powder
Liquid smoke

1 tsp. each: Onion powder
Garlic powder
Paprika
Ground ginger
Cumin (may omit or use less. Gives a nice smoky taste)
Red pepper (if you like it spicy)
Salt and Pepper to taste

Combine the tomato paste and water in pan. Add the jam and stir to mix. Whisk in the remaining ingredients/spices. Add more or less spices depending on your taste. Simmer for 20 minutes stirring occasionally. Longer if you wish or put in a Crockpot. Flavors get better the longer it sits.

My family loves this recipe and misses it if I don't make it. So simple and pretty on the holiday table.

Tomato & Basil Bruschetta

1 loaf of bruschetta bread or small french bread loaf, sliced thinly (melba toasts or rye crisps can also be used)
4-8 fresh ripe tomatoes, diced fine
1 bunch fresh basil sliced into fine slivers
2-4 cloves of fresh garlic, minced
2 T olive oil
Spinkle of salt

Place bread slices on cookie sheet and spray lightly with Pam Olive Oil spray. Place in 400 F oven until just golden and toasted. This step can be skipped with the melba toast or rye crisps.
Mix diced tomatoes, basil, garlic, olive oil and salt together until just combined. Serve with toasts. Everyone just mounds on a spoonful of the topping on a piece of toast. Delicious! The topping is also good on grilled fish or chicken. Garlic, salt and oil can be adjusted to personal taste.

I love love love Banana Bread. Its good in the morning its good for lunch its good for a late night snack, but it has gotta be low carb No sugar and high protein. So here's how I do it.

1/2cup plain or vanilla protein powder
1/2cup almond flour
1/2cup soy flour
1/2cup barley flour
1 4oz container of Fage plain greek yogurt
4 bananas
1cup xyletol sugar substitute
1tsp vanilla
1/2cup 1%milk
1cup walnuts
bake 375* for 60 min. or till firm to touch and golden brown
works best in a glass bread pan if using a dark tin loaf pan shorten baking time.
this is moist and good and about 12g of protein perslice
enjoy
Lisa

Xylitol makes me sick (plus I don't like to keep it in the house since it's poisonous to dogs).  Would this recipe work with truvia or splenda, do you think?

Lynn's Sugar Free Cranberry Relish Mold

(Adapted from a well loved family recipe - easy, delicious and takes the "edge" off the cranberry tartness.)

1 can crushed pineapple in juice, drained thoroughly
1 3 oz. package black cherry gelatin
1/2 c. granulated Splenda
1 tbsp. lemon juice
1 c. ground fresh cranberries
1 small can mandarin oranges, drained thoroughly OR 1 small orange, unpeeled, ground
1 c. chopped celery
1/2 c. chopped walnuts.

Drain pineapple and mandarin oranges thoroughly. Fruit should be almost dry to the touch.

Dissolve gelatin and Splenda in 1 c. boiling water. Add 1 c. cold water and lemon juice.

Chill until partially set.

Stir in remaining ingredients.

Chill in 5 cup jello mold or other serving dish overnight.

I love asian dishes and a great sauce on top of rice! But since surgery I've found rice makes me too full and sick sometimes, plus it's empty calories. I found a food called Quinao! It has a similar texture as rice and it even has a starchy like flavor to it. However it is not concidered a grain, it's a seed and in the same food family as spinach. You cook it exactly like you do rice though. It is what Dr. Oz called a "SUPER FOOD"! It is a COMPLETE protien and it has lots of iron and other great stuff to offer! The greatest thing is, it doesn't expand in your stomach and it is very low calorie. It's easy to digest and oh so nice on your tummy! What I've been doing is, I make yummy curry stir fry recipes and serve it with Quinoa instead of rice. I LOVE IT and I'm getting great protien yet it taste like a starch That's my holiday tip for anyone who likes asian foods, stir fry or curry dishes. Look on youtube for curry or asian recipes if you don't know any. They show you exactly what to do and I'm addicted to getting all my recipes this way now :D

Happy Holidays!

My daughter created her own recipe for pumpkin pie 10 years ago when she was only 6. Last year she started making her pies to sell for the holidays and created a low fat and sugar free version. It looks and taste like a traditional pumpkin pie with a twist.

Rachael’s Awesome Pumpkin Pie

3/4 cup Splenda granulated
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon nutmeg
2 large eggs or ½ cup eggbeaters
15oz. pumpkin puree
1 teaspoon vanilla
12 fl. oz. fat free evaporated milk
1 unbaked pie shell
   
Directions:

PREHEAT oven to 425 F.

MIX Splenda, salt, cinnamon, ginger, cloves and nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin, vanilla and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE for 15 minutes at 425 F. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.