Almost 2 years out and feel like a failure sometimes.
Before Surgery: 214
Highest Weight: 240
Now: 125.6
Goal: 130
2 eggs
1/2 cup cottage cheese (I use non-fat)
1/2 cup soy milk (I use plain)
1/3 cup low carb biscuit mix (like Bisquick. I use Carb Quick)
1 scoop protein powder (I use CarbThin Soy Protein Baking Mix)
I also add 2 tablespoons flax seed ground up fresh and 1 tablespoon flax oil.
This makes FOUR waffles. I refrigerate them or freeze them and put them in the toaster in the morning for breakfast.
Before Surgery: 214
Highest Weight: 240
Now: 125.6
Goal: 130
1/2 cup cottage cheese
1/2 cup plain soy milk
1/3 cup low carb biscuit mix (I use CarbQuick)
1 scoop protein powder (I use Carb Thin Soy Protein Baking Mix)
I also add 2 tablespoons ground flax seeds and 1 Tablespoon Flax oil
This makes 4 waffles. They refrigerate well or freeze too..pop one in the toaster and they're yummy
Before Surgery: 214
Highest Weight: 240
Now: 125.6
Goal: 130
Chocolate Peanut Butter Swirl Protein Bars
- Cooking oil spray
- ½ cup plain oatmeal (quick oats, not instant)
- ½ cup unsweetened soymilk
- ¼ cup egg whites (2 whites)
- ½ tablespoon vanilla extract
- 1 scoop chocolate whey protein powder (1/3 cup)
- ½ cup Splenda granulated or sugar (or 12 packets Truvia)
- ¼ cup milled flaxseed
- 2 tablespoons white whole wheat flour or whole wheat pastry flour
- 1 tablespoon unsweetened cocoa powder
- ¾ teaspoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons natural peanut butter
1. Preheat oven to 350°F. Spray an 8×8″ pan with cooking oil spray.
2. In a microwave safe bowl, combine oats and milk; cook for 60 seconds. Stir and allow to cool; mix in egg whites and vanilla.
3. In a large mixing bowl, combine the whey protein, Splenda, flaxseed, flour, cocoa, baking powder, and salt.
4. Add oatmeal mixture to dry ingredients; mix just until everything is moist. Spread batter in pan.
5. Place peanut butter in microwave safe bowl and heat for 45 seconds or until melted. Spoon peanut butter over batter in pan and swirl with knife tip.
6. Bake for 10 minutes; allow to cool completely before cutting into 6 bars. Wrap each individually in plastic wrap and store in the freezer or refrigerator. Unwrap and microwave 30 seconds to warm.
Makes 6 servings
Per serving: 195 calories, 11 g total fat, 2 g saturated fat, 5 mg cholesterol, 14 g total carbohydrate, 4 g dietary fiber, 12 g protein, 218 mg sodium.
I made a 9x9 pan and split it into 8 instead of 6..
Before Surgery: 214
Highest Weight: 240
Now: 125.6
Goal: 130