Recipes
Replies
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NicoleL874 wrote: »Ricotta and berries (if you don't like artificial sweeteners, move along! lol)
15 oz container of part-skim ricotta (do NOT use fat-free, the texture will be AWFUL)
1/3 cup Swerve sweetener
1/2 cup milk (I use Fairlife 2% for the extra protein)
3 eggs
1 tsp vanilla
Blend well (I too have a Ninja, so this works wonderfully)
Grease (Pam spray) up a glass pie plate. For me, a pie plate would NOT have held it all, so I used a square glass baking dish.
Dump mix into dish. Drop in about 1 cup of whatever berries you like. I've now done both blueberries and cherries, and both are great.
Bake at 325 for about 40 minutes. I start checking it about 25 minutes, and check every few minutes. I want the center to be jiggly, but done. For me that's been between 35 and 40 minutes.
I cut mine into 8 pieces, each piece is about 9 grams of protein and around 115 calories. Exact calories will vary based on ricotta brand, milk used, and if you use an artificial sweetener or blend. Also, your berries will impact that.
*note* If using frozen berries, let them defrost, then let them sit in paper towel for a while or the mix will come out WAY too watery!
@NicoleL874 I made a version of this yesterday with cottage cheese (cheaper than ricotta) and some cream cheese that came out amazing. I added almond extract, chopped cherries, and some dark chocolate chips...classic flavors in a new vehicle. It will be in our regular rotation for desserts. I was pressed for time so I wasn't precise about weighing and measuring but will the next time I make it so that I can calculate the nutritional values.2 -
This was my lunches all last week. I sauted some red peppers, garlic, and onion for more texture and flavor. http://www.briana-thomas.com/single-serve-lasagna-in-a-bowl/
My snacks/dessert for this week. I used sugar-free cheesecake pudding and frozen raspberries. http://bariatricfoodie.blogspot.com/2011/06/niks-protein-popsicles-strawberry.html?m=1
These are dinners and lunches this week: http://theeverydaymomma.blogspot.com/2013/09/food-fridays-mini-turkey-meatloafs.html
Big hit at my house: http://afterthesleeve.blogspot.com/2012/08/148-calorie-lasagna-cupcakes.html?m=1
Another hit: http://www.tablespoon.com/recipes/melt-in-your-mouth-baked-chicken/a2b8eab0-906d-4af4-b2ab-80f578288d84
I created a board on Pinterest specifically for bariatric recipes. I've also found that Paleo and diabetic-friendly recipes work really well, they just have to be scaled down.2 -
amandacanales wrote: »NicoleL874 wrote: »Ricotta and berries (if you don't like artificial sweeteners, move along! lol)
15 oz container of part-skim ricotta (do NOT use fat-free, the texture will be AWFUL)
1/3 cup Swerve sweetener
1/2 cup milk (I use Fairlife 2% for the extra protein)
3 eggs
1 tsp vanilla
Blend well (I too have a Ninja, so this works wonderfully)
Grease (Pam spray) up a glass pie plate. For me, a pie plate would NOT have held it all, so I used a square glass baking dish.
Dump mix into dish. Drop in about 1 cup of whatever berries you like. I've now done both blueberries and cherries, and both are great.
Bake at 325 for about 40 minutes. I start checking it about 25 minutes, and check every few minutes. I want the center to be jiggly, but done. For me that's been between 35 and 40 minutes.
I cut mine into 8 pieces, each piece is about 9 grams of protein and around 115 calories. Exact calories will vary based on ricotta brand, milk used, and if you use an artificial sweetener or blend. Also, your berries will impact that.
*note* If using frozen berries, let them defrost, then let them sit in paper towel for a while or the mix will come out WAY too watery!
@NicoleL874 I made a version of this yesterday with cottage cheese (cheaper than ricotta) and some cream cheese that came out amazing. I added almond extract, chopped cherries, and some dark chocolate chips...classic flavors in a new vehicle. It will be in our regular rotation for desserts. I was pressed for time so I wasn't precise about weighing and measuring but will the next time I make it so that I can calculate the nutritional values.
I made it with raspberries this time, but the nutritional values aren't horrible...
http://www.myfitnesspal.com/recipe/view/234485520862333
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I think that I have finally gotten my brownie recipe where I'd like it...
Fudgy Chocolate Bean Brownies
16 servings
Preheat oven to 350 degrees. Line 8x8 pan with foil or parchment and grease.
100 grams dates, Medjool
276 grams beans, Eden Organic Adzuki (this was a can drained and rinsed)
2 tsp vanilla
2 eggs, extra large
2 Tbsp oil, HEB Organics Refined Coconut
100 grams pumpkin puree, canned
31 grams protein powder, Syntrax Matrix Perfect Chocolate
30 grams cocoa powder
56 grams chocolate chips, Nestle Dark Chocolate
1 packet Truvia
Throw everything but the chocolate chips in the food processor and start blending the heck out of it. Scrape the lid and sides, throw in the chocolate chocolate chips and pulse a few times to break them up and distribute them.
Pour into pan, level, and bake for 25-30 minutes. The edges should be set but the middle will still be a bit wiggly. Let cool for 15 minutes and then lift from the pan to cool completely. Cut into 16 squares.
Each brownie has...
91 calories
4 grams fat
11 grams carbohydrates
2 grams fiber
6 grams sugar
4 grams protein
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amandacanales wrote: »I think that I have finally gotten my brownie recipe where I'd like it...
Fudgy Chocolate Bean Brownies
16 servings
Preheat oven to 350 degrees. Line 8x8 pan with foil or parchment and grease.
100 grams dates, Medjool
276 grams beans, Eden Organic Adzuki (this was a can drained and rinsed)
2 tsp vanilla
2 eggs, extra large
2 Tbsp oil, HEB Organics Refined Coconut
100 grams pumpkin puree, canned
31 grams protein powder, Syntrax Matrix Perfect Chocolate
30 grams cocoa powder
56 grams chocolate chips, Nestle Dark Chocolate
1 packet Truvia
Throw everything but the chocolate chips in the food processor and start blending the heck out of it. Scrape the lid and sides, throw in the chocolate chocolate chips and pulse a few times to break them up and distribute them.
Pour into pan, level, and bake for 25-30 minutes. The edges should be set but the middle will still be a bit wiggly. Let cool for 15 minutes and then lift from the pan to cool completely. Cut into 16 squares.
Each brownie has...
91 calories
4 grams fat
11 grams carbohydrates
2 grams fiber
6 grams sugar
4 grams protein
So...I'm revisiting the brownies this morning. They taste great but the texture still leaves something to be desired; they are more of a bread pudding texture than fudgy. I might drop the protein powder next time and make these a real treat instead of trying to sneak the extra protein in.
I ate a couple this warmed this morning with just a dab of peanut butter...I'm sure they will help me run fast and far!1 -
Creamy Jalapeno Artichoke Dip
I picked up a Good Foods snack pack on a business trip this week at Target and it was super tasty so I whipped up my own version today. Simple, tasty, and satisfying!
I spread a 50 gram serving on an Aldi Fit & Active Flatbread and then a generous layer of spinach or spring mix for a yummy vegetarian lunch for around 200 calories.
http://www.myfitnesspal.com/recipe/view/239452626562749
Notes;
-seeds were removed from the jalapenos
-blend everything BUT the artichokes until combined...then throw them in and process to desired texture. I didn't do this and my artichokes are smaller than I would like
-you could add salt and pepper, but I didn't find that it was needed1 -
I made these last night. They're amazing, very fudge-like. I cut them into 16 instead of 8 cause they are super rich.
http://chocolatecoveredkatie.com/2013/10/08/fudge-brownie-chocolate-protein-bars/
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asongforholly wrote: »I made these last night. They're amazing, very fudge-like. I cut them into 16 instead of 8 cause they are super rich.
http://chocolatecoveredkatie.com/2013/10/08/fudge-brownie-chocolate-protein-bars/
I may seriously have to try these - dos you taste the black bean at all?
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"Green Stuff"
1 regular size lite whipped topping (generic cool whip)
1 lb 1% cottage cheese
1 box of sugar free fat free pistachio pudding
1 small can of crushed pineapple with juices
28 grams of Multi-Purpose Quest Protein Powder
2 TBS Fairlife Milk 2%
Dump everything together, mix WELL. (next time I'll add the powders a little at a time, heh)
This made 10, 4 oz servings. Stats are a little high in carbs for me, but not bad since it's mostly the dairy and fruit. Cal: 144 Carb: 14 Protein: 101 -
asongforholly wrote: »I made these last night. They're amazing, very fudge-like. I cut them into 16 instead of 8 cause they are super rich.
http://chocolatecoveredkatie.com/2013/10/08/fudge-brownie-chocolate-protein-bars/
I may seriously have to try these - dos you taste the black bean at all?
Not at all! It tastes like fudge. It's amazing.2 -
I've been tweaking my recipe and technique. These are very fudgy and tasty!
Protein Brownies
16 servings
100 grams prunes
237 grams beans, Eden Organic Black Soybeans (1 can drained and rinsed)
2 tsp vanilla
2 each eggs, large, room temperature
113 grams chocolate, Baker’s 66% Bittersweet Baking Bar (1 bar)
124 grams protein powder Syntrax Matrix Perfect Chocolate (4 scoops)
1 packet coffee, Copper Moon Instant Vanilla Probiotic
6 grams baking powder (a little more than a teaspoon)
Move oven rack close to the bottom. Preheat to 350 degrees F. Line an 8” x 8” pan with foil and grease lightly.
In a food processor, process prunes until they start to break down. Add the eggs one at a time and blend well until mixture starts to become lighter in color and fluffier (1-2 minutes). Add vanilla and beans and continue to process on low speed while completing the remaining steps.
Break chocolate bar into pieces and microwave in 30 second intervals until melted. Allow to cool slightly while completing the next step.
Combine remaining dry ingredients in a bowl.
While processor is running, add melted chocolate to the wet mixture. Stop processor and scrape down sides. Re-start the processor on a low speed and add the dry ingredients a spoon at a time allowing to combine. Once all dry ingredients are added, scrape sides again, then blend for about 30 more seconds on high.
Spread evenly into pan. Wet or grease spatula slightly to aid in spreading. Cover with foil. Reduce oven temperature to 325 degrees F. Bake for 20-25 minutes. Remove from oven, take off cover foil, and allow to cool before cutting.
Refrigerate in airtight container. Tastiest when they’ve been allowed to rest in the refrigerator several hours or overnight.
Add-Ins (optional)
56 grams chocolate, Nestle Semi-Sweet Mini Chips
56 grams walnuts, chopped (best if sprinkled on top)
Spices add up to 3 tsp of cinnamon, cloves, pumpkin pie spice, cardamom, chile powder, etc.
Notes
Fruit: Other moist, dried fruit can be substituted for the prunes—dates, apricots, etc.—at the same amounts. I find that dates, unless you can find fresh Medjool, make the mixture drier and you may need to soak them in hot water before starting and reduce cooking time. Apricots give a bit more fruitiness.
Coffee: The instant coffee can be skipped but it does help enhance the chocolate flavor.
Beans: Any other canned bean can be substituted. No salt added versions will give the best result. Soybeans have a higher protein to carbohydrate ratio.
Chocolate: Anything less than 65% cacao will negatively impact the intensity of the chocolate. Higher cacao levels may require the addition of some sweetener.
Serving Suggestion: Heat in microwave, with a smear of peanut butter, for 10-20 seconds
Nutritional Breakdown (1/16 of recipe as written; no add-ins)
Calories: 127
Fat: 5 grams
Carbohydrates: 12 grams
Fiber: 3 grams
Sugar: 7 grams
Protein: 9 grams
Nutritional Breakdown (1/9 of recipe as written; no add-ins)
Calories: 225
Fat: 9 grams
Carbohydrates: 21 grams
Fiber: 5 grams
Sugar: 12 grams
Protein: 15 grams
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@anbrdr This is the recipe I was telling you about last night, in bed...
I replace the sugar with Swerve. If you do that, you have to 1.5 - 2 times the gelatin or it won't set up well. I've made this several times now with different extracts to change the flavor. It doesn't need the Tangerine sauce (I've used oranges) but it's darned tasty! (I also use Swerve in the sauce.) It's also quite tasty using a flavored yogurt. I bet a flavored gelatin powder would work too...
Almond-Tangerine Panna Cotta
Ingredients
3 tablespoons sugar
1 1/2 teaspoons unflavored gelatin
1 cup fat-free milk
1 cup plain Greek yogurt
1/2 teaspoon almond extract
1 tablespoon sugar
1 teaspoon cornstarch
1/3 cup pomegranate or cranberry juice
1/2 cup tangerine sections (3 to 4 tangerines)
2 tablespoons snipped dried tart cherries
Directions
1. Place four 6-ounce custard cups or ramekins in a shallow baking pan; set aside. In a small saucepan stir together 3 tablespoons sugar and gelatin. Stir in milk. Heat over medium heat until gelatin is dissolved, stirring frequently. Remove from heat. Whisk in yogurt and 1/4 teaspoon of the almond extract until smooth. Pour mixture into custard cups. Cover and chill for 4 to 24 hours or until set.
2. For sauce, in a small saucepan stir together 1 tablespoon sugar and cornstarch. Stir in pomegranate juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in tangerine sections, cherries, and the remaining 1/4 teaspoon almond extract. Cool.
3. To serve, immerse bottom halves of custard cups in hot water for 10 seconds. Using a small sharp knife, loosen panna cotta from sides of cups. Invert a serving plate over each cup; turn plate and cup over together. Remove cups. Serve panna cotta with sauce.
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@chubby_checkers It IS awesome. The stats are pretty good without the sauce, varying depending on brand of yogurt. I've used Power Yogurt and Danon, the flavor didn't vary enough to require the more expensive. It is so easy to make I've halved the recipe and made 2 with real sugar for guests and 2 with Swerve. Any extract/flavoring you have...limitless! lol
Oh! And when making it with sugar and Swerve, I added a drop of yellow food coloring to the Swerve ones so they were a little off-white so I knew which was which, but it wasn't obvious they had been altered.1 -
Ultima_Morpha wrote: »I'll try Quest then! They seem to be the best rated on Amazon too. I've got some weird aversion to Quest in general; I think it is just because they've become so ubiquitous.
I sure wish they'd become ubiquitous in Costco!! I've even submitted a suggestion box form with that wish! LOL!!
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Quest bars and power crunches are suspiciously cheaper at Trader Joe's.1
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Also, this... I'm liking thisNicoleL874 wrote: »This is the recipe I was telling you about last night, in bed...
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I get them on Amazon, always hunting for the best price... altho sometimes that's Walmart.1
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Chocolate Peanut Butter Protein Pancakes
4 TBSP (32g), Peanut Butter
2 tsp (10g), Baking Powder, Aluminum Free
2 scoop (64g), Syntrax Whey Shake Chocolate Protein Powder
154 g, Banana (very ripe)
4 egg, Large Egg (room temperature)
0.50 cup (113g), Cottage Cheese Large Curd 4% Milkfat
36 g, Syntrax Matrix Peanut Butter Cookie Protein Powder
20 gram, Baking Cocoa
56 g, Raw Almonds
2 tsp, Vanilla Extract
Blended all together in my Ninja Professional 1000 watt blender, portioned with my 18/8 scoop (approximately 21g) cooked at 300-325 on my Bialetti ceramic griddle. Served with a topping made of peanut butter, sugar free Torani Salted Caramel syrup, and coconut oil.
Nutrition (approximately, each pancake/no topping)
55 calories
2g fat
3g carbohydrates
1g fiber
1g sugar
4g protein
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Today I made salsa chicken. It's unbelievably tasty. Preheat oven to 375. Seasons 1lb chicken breast on both sides with a packet of taco seasoning. Put in a shallow baking pan. Pour salsa over the chicken and bake 35-45 minutes. Super easy and delicious3
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