Duodenal Switch Friendly Recipes
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Brad's No Sugar Added BBQ Sauce
Ingredients:
· 1.5 C. no sugar added ketchup (PC Blue Menu)
· 1.5 C. finely chopped onion
· 1 C. sugar free (or no sugar added) pancake syrup
· 1/2 C. spicy brown mustard
· 1/4 C. apple cider vinegar
· 1/4 C. dried onion flakes
· 1 tbsp. granulated garlic
· 1 tbsp. chili powder
· 1 tbsp. freshly ground black pepper
· 1 tsp. celery salt
· 2 tbsp. liquid smoke
· 3 tbsp. Worcestershire sauce
Instructions:
1) Combine all ingredients into a medium sauce pan.
2) Heat for 10 minutes on (5) stirring constantly to keep from splashing
3) Reduce heat to (2) and cook for 3 - 10 minute periods, taking off the heat, letting sit for about 30 seconds to stop bubbling and then stirring well, being sure to go over the bottom of the boiler to make sure nothing is sticking.
4) Let cool slightly, and blend with an immersion blender. Add water and continue to blend until the sauce is at the desired consistency.
5) Put in jars and store in the refrigerator for up to 4 months.
Notes:
My batch was 4 cups after cooking and I had to add 2 cups of water to get it to the right consistency.
As posted by Eileen_nc in the DS forum Per Piece: 105 Calories; 9g Fat; 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs Per 2 Pieces: 211 Calories; 18g Fat; 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs With liquid Splenda: Per Piece: 101 Calories; 9g Fat; 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb Per 2 Pieces: 201 Calories; 18g Fat; 8g Protein; 4g Carbohydrate; 1.5g Dietary Fiber; 2.5g Net Carbs Linda's Low Carb Menus & Recipes Page 1 of 2 This recipe is from the recipe room at Low Carb Friends and it was highly recommended on the forum there. I agree that the texture is very fudge-like but it's a little too salty. The recipe didn't specify what kind of butter to use, but I recommend using unsalted butter and unsalted peanut butter if you can get it. This will hold up at room temperature for quite a while as long as the room isn't too warm. It's best served cold though.
This recipe is fantastic-just thought I'd share. Since I'm on maintenance I'll drop a few semi sweet chocolate chips in to change it up. Delicious! Original recipe found here.
UPDATE: I've revised my star rating for this recipe. After making it again with unsalted butter, I think it rates 5 stars. This is one of the best low carb candies I've eaten and is very much like real fudge. I am going to tweak the sweetness a little the next time I make it but it's great the way it is.
1/2 cup unsalted butter
1/2 cup natural peanut butter
2 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
2/3 cup whey protein powder, vanilla flavor, 2 scoops
Melt the butter and peanut butter together in the microwave on HIGH for 1-2 minutes; whisk well. Whisk in the cream cheese until well blended and smooth. Whisk in the Splenda then the whey protein powder and blend well. Line a 7 x 5" baking dish with wax paper or nonstick foil. Spread the fudge mixture in the pan and chill or freeze until set. Cut into 20 squares. Store in the refrigerator or freeze.
Makes 20 pieces Can be frozen
With granular Splenda:
1. Take hunk-o-flesh of choice. I am especially partial to boneless pork loin, but any hunk-o-flesh will work. Possible combos to follow. Put hunk-o-flesh in crockpot.
2. Peel and slice enough of your favorite kind of onion (sweet ones are especially yummy) to FILL the crockpot to the brim. Don't skimp on the onions! They'll cook down to miniscule in the long cooking process.
3. Put a glob-o-butter on top of this complex creation. Adjust butter amount to your fat consumption preference. Could be as a little as a couple of pats, but don't skip it entirely, because it makes the onions caramelize MUCH better than olive oil or no added fat.
4. Add your favorite hunk-o-flesh seasonings. My very simple version with the pork loin is: mass quantities of garlic, salt, pepper (both preferably fresh from the grinder) and a nice sprig of rosemary, tossed in whole and due to be removed after cooking.
Notice what's missing? DO NOT ADD ANY FLUID OF ANY KIND. This is crucial. Flesh and onions are plenty juicy enough.
5. Cook hunk-o-flesh a very long time, like all day.
6. Stick two big forks in the pot and shred hunk-o-flesh into size of preference. Don't bother trying to slice it.
7. Serve with sides of choice. I like it on rice and then for the next several days on sandwiches.
COMBO SUGGESTIONS:
1. Hunk-o-beef (a brisket would go well, or a lean hunk-o-round, or basically any kind of stew hunk or pot roast hunk): Garlic, salt, cumin, ancho chile either chopped or dried/powdered, chopped fresh cilantro added just before serving.
2. Hunk-o-flying type critter: Garlic, salt, white pepper, sage and a bay leaf. Remove the birdy/ies and take out bones and skin before shredding if you care about that kind of thing.
3. Hunk-o-something smoked: Just add some of your favorite hot sauce to taste. Or if you prefer not spicy, don't add a darned thing besides onions and butter. Try this with smoked turkey legs YUM YUM.
4. Hunk-o-wild animal: Okay, I haven't tried this one, but hey, if you're a venison or rabbit fan, this would be killer good with some liquid smoke, lots of whole peppercorns and a great big twig of fresh rosemary. I'd hate to waste elk on this preparation, but if you're into that kind of thing.....
5. Hunk-o-baa baa: If I were so inclined, I'd do lamb, mutton or goat with craploads of garlic and rosemary.
DS version
½ cup, plus 1 tbsp. butter
2 beaten eggs (I used egg beaters, 6 carbs)
1 cup Splenda
½ tsp. salt
¼ cup flour (I used Hodgon's Mill Soy Flour, 10 grams carbs per 1/4 cup)
½ cup cocoa (72 grams carbs for 1/2 cup)
1 tsp. vanilla
My total for the entire pie is 85 carbs divided by 16 equal 5 grams per serving.
Melt butter, set aside.
Mix eggs, sugar, salt, flour, cocoa, and vanilla.
Add butter and stir well.
Bake in greased 10" pie pan at 350º for 20 min.
Cool, top w/ vanilla ice cream if desired.
(original recipe)
½ cup, plus 1 tbsp. butter
2 beaten eggs
1 cup granulated sugar (192 carbs)
½ tsp. salt
¼ cup flour (23 carbs per 1/4 cup)
½ cup cocoa
1 tsp. vanilla
Total for the entire pie is 293 carbs divided by 16 equal 18 carbs per serving.
Melt butter, set aside.
Mix eggs, sugar, salt, flour, cocoa, and vanilla.
Add butter and stir well.
Bake in greased 10" pie pan at 350º for 20 min.
Cool, top w/ vanilla ice cream if desired.
I've had this recipe for years, don't remember where I got it. I just made the new version and while it does taste pretty good, I will admit the original does taste better. :)
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
1 package of sugar free Jello instant pudding mix cheesecake flavor
Several tablespoons of half and half or milk to thin it slightly, if needed
Mix together, and enjoy the rich protein cheesecake cheat! Tastes like he real thing. :)
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And for those of you that think it sounds like a disgusting meat, I urge you to get some at a Caribbean restaurant just to try a piece or two before making your own. It's delicious and so tender. When cooked properly, the meat falls right off the bone and practically melts in your mouth.
Ingredients
1 lb beef oxtail cut into pieces
1 large onion chopped
1 green onion thinly sliced
2 cloves garlic minced
1 tsp minced fresh ginger root
2 tbsp soy sauce
1 sprig fresh thyme
1/2 tsp salt
1 tsp black pepper
2 tbsp vegetable oil
1 1/2 cups of water
1 cup canned fava beans drained
1 tspn allspice
1 tbsp cornstarch
2 tbsp water
Directions
1. Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
2. Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.
Note: I actually prefer to do it in a slow cooker instead of a pressure cooker. Do all the same steps as above and cook on Low for 10 hours or High for 6 hours.
Nutritional Info
This recipe is considered 4 regular size servings so stats may vary a bit depending on how many servings you turn this into.
Calories 389
Fat 34g
Cholesterol 125mg
Sodium 983
Total Carb 10.5g
Fiber 2.4g
Sugars 3.3g
Protein 37.3g
120g of Greek 0% yogurt 15g protein
2 tbsp of plain no flavor protein powder 20g
1/2 cup frozen fruit
1 tbsp splenda
mix all together in the magic bullet
I thought it would be a good idea to keep all protein shake recipes in one thread since there are so many variations to them. If you're posting one, please reply to this thread and post it here.
Thanks,
Kimme
