Ashlegal

Every year a friend, a neighbor, a co-worker,or a distant relative end up handing you a plate (or tin or Ziploc or Tupperware container) full of Holiday treats. Cookies, brownies, truffles, rice krispie treats and other goodies that not only can you not eat but don't really want around the house. I also make foodie goodie plates. This year I am taking on a different approach and picking 4-5 items that can be enjoyed by all including a few Vegans, those that are lactose intolerant, those that are WLS patients and those that don't worry about the 5-10 pounds they gain during the holidays. With the plates I will have the recipes for each item printed on index cards, this way they can make their own anytime and it is food for thought. If something can taste THIS good and still be healthy, then so can many other food favorites. I will post recipes (in this thread) that I think will make great Holiday treats and then maybe some of you will find something you'd like to make. First Recipe: Peanut Butter & Pretzel TrufflesIngredients 1/2 cup crunchy natural peanut butter 1/4 cup finely chopped salted pretzels 1/2 cup milk chocolate chips, melted Directions Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes. Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, Water. Stir until melted. To Make Ahead: Store airtight in the refrigerator for up to 2 weeks. Protein 2g

Like most girls I know, chocolate, especially chocolate Desserts are a weakness. I am no exception. My Aunt is a chocolatier and all my life chocolate was the masterpiece at all holidays, birthdays, celebrations and even at a few memorials. The answer to any of life's problems has always been "chocolate!" Followed by "wine!" I am going to make this recipe and wanted to share it with you all. Hope it makes someone very happy! These delightful flourless brownies can satisfy your chocolate craving with only 3 grams of carbs per serving. eggs 4 lg egg yolks 1 tbsp vanilla 6 tbsp cocoa powder Directions Preheat oven to 350°F Melt chocolate and butter over VERY low heat. Let cool for 10 minutes. Beat eggs until light. Gradually beat in Splenda until fluffy. SLOWLY drizzle chocolate mixture into egg mixture, beating constantly. (Mixture will get VERY thick) Beat in sifted Cocoa until smooth. Spread batter into a GREASED 12x16 jelly roll pan. Bake for 50 minutes, or until top is puffed and cracked and tester comes Out with MOIST crumbs attached. Cool for 1 hour. Cut into 2 inch squares. Nutritional Facts Servings 1 Servings 48 Calories 84 Fat 9g Protein 2g Carbohydrate 3g Dietary Fiber 1g Cholesterol 44mg Sodium 7mg 0 Lean meat 1 1/2 Fat.

I am sure there will be another (3,4,12 or 20 million) threads about the Netrition site but I thought I'd make my own. Does anyone order from the site http://www3.netrition.com/cgi/product_categories_display.cgi?categories=BARI#{VUwxRElWMQ==|page=1} If so, what have you purchased and were you happen with the product(s)? If not, do you have another place you buy specialty "diet" items from?

@@2goldengirl My sister who about eighteen months started eating Paleo/clean. She is doing great and is her health is wonderful; she is always making Kale chips. They are pretty tasty! She also roasts chickpeas in the oven and those turn out great as well. I should consider making my own Kale chips. Do you have to worry about moisture?

@@msgal2181 I was on Dilaudid in the hospital then I was on Oxycodone while at home. The pain meds worked well for any discomfort outside of the parts that are healing. The left incision will hurt even with pain meds. It does get better, it eventually goes away and you just need to be patient with it.

Hey! Sprunger told me the same! He is awesome! So awesome! And yes the left side big incision was the worst and the pain coming from the area hurt longer than the others. And as with any surgery, techniques vary.

Walk! Walk! Walk! I did take Gas-X but I think it had more of a placebo affect. But walking made things pass and little by little it finally went away.

@@goblue9280 Great minds do indeed think alike! For the first few weeks after surgery, I didn't ever see myself having or setting NSV's. I had grown so used to just being a certain size, certain weight, a certain physical being that the idea of "losing weight" was very abstract. Now almost two months out, I am setting goals and looking forward to more "surprise" NSV's!

@@Dub No one is ever too old for a kick a*s concert T! Ever. I think everyone should be forced to wear at least one, it would be liking a walking billboard of who's cool and who isn't. You'd always have a conversation starter for the cool ones.

@@KindaFamiliar You're a sl*t.

Oops.

I went to Cafe' Zupas and had a small bowl of Wisconsin Cauliflower. It is a riff on cheesy potato soup but soo much better! I believe I was three weeks post-op, ate all but 4-5 bites, didn't touch the bread and had no issues afterward.

I have vowed to only weigh myself once a month. Or not. I never weighed myself before as it was torture. I don't like torture.

Did Daniel Webster provide legal representation for you? No as I have never needed legal representation. I'm a good girl.

The biggest issue with Chinese food is the ingredients they use to make the food so yummy. Most of it is cooked with some sort of sugar, usually palm and the sauces are loaded with calories. I haven't tempted Chinese food yet as I would only eat it at home and have not had that chance. I'd hate to be out and have a bad reaction to something. Ya know?

I had shrimp eleven days post-op and had absolutely no issues. I bought some at Wholefoods, cooked 3-4 of them in a small saute' pan with olive oil, salt, pepper, a squeeze of lemon and fresh parsley on top. Sometimes I would cut them up, other times I just took small bites until I was full. I have shrimp at least twice a week. I make a homemade cocktail sauce and it is always satisfying. I would not eat the Wontons as they are basically steamed carbs. You can chew, chew, chew and like bread they will fill your pouch up with no nutritional value. I have had egg drop soup and hot and sour soup. Both gave me no problems.

Monday my supervising attorney ordered Chinese Take-Out for the entire office. When it was delivered the the entire 11th floor smelled heavenly. There was no place for me to hide and I felt as if I had entered the third circle of hell. Dante was visiting me as I sat at my desk engulfed in flame passing time in what is best described as Gluttony.

One of the first discussions I had with my surgeon was a goal weight. He looked at me and said "your personal weight will depend on too many factors, pinpointing an exact number will distract you from the immediate goals. Don't worry, you'll get to a healthy weight and will have learned how to maintain that weight."

No, no, no..that isn't my sandwich. I just wanted to give a visual of the end product. I did have a sliced chicken breast, spicy mustard and Havarti cheese sandwich this afternoon. I was only able to eat half and used the "cloud" bread as the bun. I had surgery seven weeks ago and was never required a pureed food stage. By day ten I was allowed soft Proteins and by my first month was eating well cooking veggies, canned fruits, juicy pork loin, moist chicken, tender turkey, shrimp, baked flaky fish and of course the usual cottage cheese, yogurt, cheese sticks, lean deli meats.

Fantastic news!

I have used both. The first time all I had on hand was full-fat and they turned out wonderful, the recipe listed is I believe for reduced. I have also added "mix-ins" because they are pretty bland without having anything added to the recipe. I have made sweet(er) versions where I added liquid Splenda or savory ones with a pinch of black pepper, garlic salt and sea salt. The sweet ones are great toasted with a smear of sugar free preserves. Yum!

I love soup! I have always been a Soup lover and have fallen deeper in love since having RNY surgery. I made the following soup(s) tonight, Sunday night and will be making the third one on Friday night. Sharing is caring! Low Carb Avgolemeno (Greek chicken, Lemon & Egg Soup) INGREDIENTS 4 cups cooked, shredded chicken 10 cups chicken stock or broth 3 eggs ⅓ cup fresh lemon juice 2 cups cooked spaghetti squash ¼ cup fresh parsley, chopped salt and pepper to taste freshly grated parmesan cheese (optional) INSTRUCTIONS Add the chicken and broth to a large saucepan and bring to a boil. Remove from the heat. In a medium bowl whisk the eggs and lemon juice together until frothy. Slowly whisk 2 cups of hot stock into the egg mixture - don't just dump it in or you'll end up with scrambled eggs! Once the stock has been incorporated into the egg mixture, add back to the pot. Stir in the spaghetti squash and gently reheat the soup if necessary - don't bring to a boil or the eggs may curdle. Season with salt and pepper. Serve hot, garnished with chopped parsley and grated parmesan cheese (optional). NOTE: Approx nutrition info per serving: 289 calories, 15g fat, 4g net carbs, 33g Protein Slow Cooker Chicken Enchilada Soup Ingredients 1 1/2 lbs. boneless skinless chicken breasts 1 medium yellow onion, diced 1 bell pepper, thinly sliced 1 jalapeno, diced 2 cloves garlic, minced 1 15-oz. can diced tomatoes 2 cups chicken stock 1 tbsp chili powder 1 tbsp cumin 1 tsp dried oregano 1/2 tsp paprika Salt and freshly ground pepper, to taste 2 tbsp fresh cilantro, chopped 1 avocado, pitted and sliced Instructions Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado. meat and vegetables 1 pound of ground meat 2 onions chopped about 5 yellow squash, cut into small pieces 1 cup of shredded carrots 2 large cans of tomatoes, undrained 3 cups of beef broth ⅓ cup of heavy whipping cream 1 cup of shredded cheddar cheese (more for topping) 2 tsp of salt 1 tsp of pepper 1 tsp of red pepper flakes 2 tablespoons of Italian seasoning 1 tsp of garlic powder 1 tsp of cumin powder ½ tsp of glucomannan (optional) Instructions Heat your coconut oil in your heavy soup pot. Brown your meat. Add your chopped onions and cook until translucent. Next, add in your carrots and squash, tomatoes, broth, and seasoning. Let simmer for 1 hour. Add in your heavy whipping cream and cheese and stir to combine and cook an additional hour. Sprinkle the glucomannan on top over soup and mix in well to thicken your soup. I like to let my soup cook for a good 3 hours to get the flavors really combined together. Serve with additional cheese on top.