Tuesday, November 27, 2012

Squash Recipes (Delicata, Butternut, Acorn)


Roasted Carrots & Squash

16 oz Baby-Cut Carrots

20 oz Butternut Squash, cut in 1-inch pieces

3 Tbsp Olive Oil

Salt and pepper to taste

1 Tbsp Lemon Juice

Preheat oven to 450 degrees.

·         Toss carrots and squash with olive oil in large bowl; season to taste with salt and pepper. Roast on center rack of oven 20-30 min, until tender and lightly browned.

·         Drizzle with lemon juice just before serving.

Butternut Squash with Baby Spinach

20 oz each Butternut Squash, cut in 1-inch cubes

Salt and pepper to taste

1 pkg (6 oz) Fresh Baby Spinach

1/4 cup Dried Cranberries
 
1/2 cup Chopped Walnuts

 

Preheat oven to 450 degrees.

·         Spray squash with non-stick spray in large bowl; season to taste with salt and pepper. Arrange in single layer on large baking sheet. Roast 25- 30 min, until tender and brown. Remove from oven.

·         Toss squash, spinach, walnuts and dried cranberries cover and return to cooling oven until ready to serve.

 

 

Roasted Cauliflower & Delicata Squash & Baby Spinach

1 head cauliflower, cored, cut into bite-size pieces

20 oz Delicata Squash, cleaned and cut
 
Non Stick Spray


Salt and pepper to taste

6 oz Fresh Baby Spinach

Directions:

 

Preheat oven to 450 degrees.

·         Spray cauliflower and squash; season to taste with salt and pepper. Arrange in single layer on baking sheet. Roast on center rack 30 min, or until tender.

·         Add spinach to large bowl; add hot cauliflower-squash mixture. Toss to wilt spinach (consider covering with foil and returning to cooling oven until time to serve to further wilt the spinach). Season to taste with salt and pepper.

Roasted Acorn Squash with Brandied Apples & Craisins

2 small acorn squash, quartered, seeded

2 Tbsp Unsalted Butter

dash paprika

dash ground cinnamon

Salt and pepper to taste

1 cup craisins

2 small McIntosh apples, cored, 1/4-inch dice

2 Tbsp Olive Oil

1/2 cup brandy

2 Tbsp Light Brown Sugar/Splenda Blend

1 sprig fresh thyme

 

Preheat oven to 350 degrees

o   Arrange squash quarters on parchment paper-lined baking sheet. Melt butter in small saucepan; spoon over squash. Sprinkle squash with paprika and cinnamon; season with salt and pepper. Roast about 35-40 min, until tender. Set aside.

o   Add craisins and apple to large bowl; toss to combine. Add 2 Tbsp olive oil to sauté pan. Add apple-raisin mixture. Sauté on MEDIUM-HIGH 5-8 min, until tender.

o   Add brandy, stirring. Flambé (carefully). Add brown sugar. Cook, stirring, 1-2 min, until reduced to syrupy consistency.

o   Top squash with apple-craisin mixture. Garnish with thyme leaves.
 

Monday, November 5, 2012

My New Favorite Vegetable: Spaghetti Squash


Spaghetti Squash Au Gratin

 

o   2-3 lbs Spaghetti Squash

o   8 wedges laughing cow spreadable cheese

o   3 oz shredded parmesan cheese

o   1 oz shredded white cheddar

o   2 TB grated parmesan cheese

 

Place whole spaghetti squash in the microwave for about 1 minute, remove and slice open lengthwise (stem to end). Scoop out seeds and place one half on a plate with ¼ cup of water, skin side up, and drape with plastic wrap. Microwave for 12 minutes, remove and repeat with the second half.

Once squash is cool enough to handle, scrape out the spaghetti-like strands into a mixing bowl, set aside.

Mix together the cheeses (you can leave some out for topping of mix it all up for insides, it’s your choice). If your cheese is too cold and won’t mix well, microwave for 30 seconds to 1 minute.

Add spices, such as thyme and parsley to your cheese mixture.

Gently fold in the spaghetti squash strands. Mix well.

Spread into a baking pan (I line mine with parchment paper) and top with additional cheese (optional).

Bake at 450 degrees for 20 minutes or until golden brown.


Spaghetti Squash Casserole

2-3 lbs Spaghetti Squash

8 wedges laughing cow spreadable cheese

3 oz shredded parmesan cheese

1 oz shredded white cheddar

2 TB grated parmesan cheese

1 lb cooked chicken tenders, chopped

½ cup TSP, cooked in chicken stock

Spices (suggested); thyme, rosemary, parsley, oregano

 

 

o   Place whole spaghetti squash in the microwave for about 1 minute, remove and slice open lengthwise (stem to end). Scoop out seeds and place one half on a plate with ¼ cup of water, skin side up, and drape with plastic wrap. Microwave for 12 minutes, remove and repeat with the second half.

o   Once squash is cool enough to handle, scrape out the spaghetti-like strands into a mixing bowl, set aside.

o   Mix together the cheeses (you can leave some out for topping of mix it all up for insides, it’s your choice). If your cheese is too cold and won’t mix well, microwave for 30 seconds to 1 minute.

o   Add spices, such as thyme and parsley to your cheese mixture.

o   Gently fold in the spaghetti squash strands.

o   Mix in chicken and TSP chunks

o   Line a baking pan with parchment paper, spread casserole and top with additional cheese (optional).

o   Bake at 450 degrees for 30 minutes or until golden brown.

 

 

 

Thursday, July 12, 2012

My Advice For People Having or Who Have Had WLS


This is very good advice, I promise you. Some you might think is common sense, but WLS can mess with your brain (stupid hormones!) or you might think it’s funny now, until you ignore me, then you’ll remember this entry and smack yourself in your head (please take pictures of that!)

Disclaimer: My sense of humor is somewhere between sarcastic and irreverent, in no way is this meant to be mean, I’m not yelling when I use caps, just stressing the importance of these points. People who know me will think this is hilarious and even hear my voice in their head as they read it (you crazy kids!), and while this info is very important and you are about to or have undergone a major lifestyle change, you can still have fun and be zany, it keeps the neuroses and insanity at bay.

Let’s start with the DO NOTs:

1.      DO NOT WEIGH YOURSELF WHEN YOU GET HOME FROM THE HOSPITAL! Yeah, it’s tempting to see if you lost anything during your operation or the day they made you fast, but do not do it. Lock up your scale before you go in for your procedure and do not break it out again until after at least 1 week. Why? Why?! Why would anyone tell you that? You just had weight-loss surgery you want to see the results, right? WRONG. While you are in the hospital you are getting pumped full of IV fluids, these have weight, you will be heavier than when you went in, and then you will cry or get discouraged or get frustrated. It’s not worth it, lock up the scale until your first check-up. Let your first post-surgery weigh-in be with your doctor.
2.      Do not stock pile vitamins and protein powders before surgery, especially for those of you having RNY Gastric Bypass Surgery YOUR TASTES WILL CHANGE! Everything is too sweet at first, things you loved your entire life will make you want to gag, but in 3 months it could change again, every day is a learning curve. Try things before surgery to get an idea of what is tolerable, but do not stock pile. There are protein powders and RTD shakes EVERYWHERE, I have faith you can find them even in a pinch. My RTD shake of choice in the first few months was EAS AdvantEdge carb control. It’s thin and goes down the poor swollen guts nicely (you may hate it, but it’s the only thing I liked and now I love almost all of everything, I’m a freak) and it’s not strongly flavored. Costco has a thicker RTD shake, made by Premier Protein, which is awesome and PP will send you samples if you ask them nicely (more on that in the DO section).
3.      DO NOT GULP, you may need to relearn how to drink… even if you feel “normal” again, your insides can stay swollen for up to 12 weeks. Drinking will not always be as slow and painful as it is early on. One day you’ll be drinking and it’ll go down normal and you’ll worry you broke your pouch, you didn’t, the swelling just went down and you have more space.
4.      Do not fall into the “Last Meal Syndrome” trap. It’s true, you won’t be able to eat the same way, its not possible, besides, if the amount of food you consume today is non-negotiable, then your weight tomorrow also will be. That said, you can still eat things you love, so don’t go on a binge before surgery because someone told you that you’d never be able to eat it again. They lied, or it’s a problem food for them and they assume it will be for you too. Whatever. It’s true about the alcohol, you shouldn’t have that for the first year (do not mess this up!) and the smoking, but you’re trying to get healthier through WLS… why do you need to get drunk and smoke? Not healthy.
Cross-addictions can be nasty, evil stepchildren, avoid them at all costs, take your first year to establish better, healthier choices and the rest will follow. But back to “You’ll never be able to eat ____ again”. Well one, how important is it? Two, you can still have it, just not nearly so much. Three, if you can’t stop eating it in unhealthy amounts, maybe you should avoid it. But otherwise, all things in moderation, my pets, moderation is your new watchword.

Oh I’m sure there are more, but we’ll leave it there for now.

Onto the JENNA SAYS TO DO THIS List:

1-      To my bra wearing friends, I have one very important bit of advice for you WATERPROOF BANDAIDS. So now you’re probably WTF?! Trust me, you will want them the first time you wear a bra after surgery. One of your incisions is going to be annoyingly under that stiff piece of fabric connecting your bra cups. Nope, my surgeon wasn’t just perverse, all my friends who have had surgery have whined about bra chafing their incision. So tell them to suck it up and deal with a little pain? Do you have any idea how dirty bras can be? Just keep in the incision covered when wearing a bra, it will reduce your risk of the site getting infected.
2-      Fill up your pain pill/syrup (weee!) prescription. Between the hospital and home the morphine may still be doing its job and everything will be hunky dory, until it wears off and then you might start with the screaming. Even if you can tough it out, it’s better to have it on hand, just in case. Do beware of prescription drug cross addictions though. Use as needed, not for recreation.
3-      Consider alternating sleeping accommodations, especially if your bed is low to the ground, some people just roll in and out of bed and that works for them, but me? I slept in our recliner for the first week. You’ve had stomach surgery, you use your stomach muscles to get up and down, darnit. Use caution.
4-      Do get as many samples as you can and hold them until after surgery, this includes chewable vitamins and proteins. Try them one at a time see how it tastes, if your new body likes it. You want chewable or liquid for the first three months (or longer up to you) and you have options. Celebrate Vitamins is in OH, I live in WV I get my stuff next day (they even deliver on Saturdays depending on the carrier), haven’t used Bariatric Advantage, but I like some of their stuff, I get it from Nashua Nutrition in Vermont, 2 days. Check out the list on my blog (first entry) to see who you can get samples from, it’s shockingly easy, they want you to try their stuff because they believe you will love it. They don’t stalk you for months afterward asking you to place an order either.
5-      Do be conscious of your fiber intake. A lot of people go extremely low carb after surgery, which is okay, just get in your 25gms of fiber a day, okay? Add some fiber powder to your shakes (I use generic for benefiber) or try the fiber choice tabs (actually quite yummy). I would advise no expanding fiber for a while (Metamucil etc).



DO, Oh please, DO!!                           DON’T-DO NOT
Get comfortable with the kitchen                        Let fear hold you back
Use a food processor for puree stage                 Use store bought baby food
Keep track of your food intake                           Depend on dumping syndrome
Keep track of your measurements                       Let the scale dictate your life
Celebrate your victories                                       Let plateaus discourage you
Make friends with thrift stores                     Buy a lot of clothes in any one size
Join a support group                                            Be afraid to ask for help
 Take progression pictures

Okay, okay, done for now, I’m sure I’ll add to it, but I should get some stuff done now. Take care of yourselves, you’re worth it!!!

Monday, July 2, 2012

The Bariatric Friendly (Low Carb High Protein) Breakfast Cookie (cake, bar, whatever)


The Original Breakfast Cookie

3/4 cup unsweetened applesauce
1 egg (white, beater, or whole egg)

1/2 cup ground flax seeds
1/2 cup Splenda
1/4 cup unsweetened coconut
1/4 cup sliced almonds
1/2 cup protein powder
1/4 tsp salt
1/2 tsp baking powder

Preheat oven to 350
Pour coconut flakes and almonds on a cookie sheet and toss in the pre-heating oven. Allow to toast and pull out (usually done by the time the oven is pre-heated)
Mix together egg and applesauce, set aside.
Combine all dry ingredients in a separate bowl.
Combine wet and dry ingredients and let set for 5 minutes
Drop 9 dollops of batter on a parchment paper lined, pre-greased, or silicone cookie sheet. Batter will spread on its own, jus make it relatively cookie shaped.

Bake at 350 for 12-15 minutes (until firm and/or golden in color). Let set for 10 minutes at least.

Now for the fun part:

If you add 1/4 cup chocolate PB2 and spread it out on a pizza pan like so:
 I call it Nuts for Chocolate, chocolate protein powder used here:

Or you can add 1/4 cup dried cranberries, 1 packet sugar free gelatin (raspberry) and use Peach protein powder to get my Amazing Cran Raspberry Peach Cookie Cake!:


Adding gelatin and changing up your protein powders can give you a variety of flavors. I added some cottage cheese (1/4 cups I had left over from stuffing strawberries) to the CRP one, but it definitely needed to bake a little longer, but hey, extra protein, extra yom, might even do it on purpose next time...

So you can make cookies by dropping them on as stated in the original recipes, you can make cookie cake as demonstrated in the above alterations or you can also cook them spread over a rectangular pan and slice them into bars. I've also done mini muffins (pretty good) and bread (has to bake MUCH longer) but obviously anything is possible with this recipe

Tuesday, June 12, 2012

Review: Bariatric Fusion & Optimum Nutrition


any particular reason I am hitting these together? Not really, I just got samples of both from NashuaNutrition and have finished the last of the the Bariatric Fusion and since I only have 2 flavors from Optimum Nutrition to review so far, well here ya go…

All Bariatric Fusion Meal Replacement shakes are sweetened with stevia, Optimum Nutrition 100% Whey is sweetened with both sucralose and acesulfame K

Bariatric Fusion: Strawberry Shortcake
Surprisingly good, I'm not usually a fan of strawberry protein. This tastes a lot like Celebrate's Strawberry ENS with a little more flavor. This would probably even be ideal, but as I like to think of my shakes as ice cream/milkshakes, if only I hadn't been raised on Karl's strawberry ice cream in Fredericksburg. If you've ever had it you understand why its the ultimate standard
Bariatric Fusion: Orange Cream
A little disppointing due to my love of creamsicle. It's not bad, just kinda bland like the Syntrax Matrix Orange Cream. Maybe it could be pepped up with the Tropicana 50/50?
Bariatric Fusion: Mint Chocolate Ice Cream
I can honestly say I won't be sad to give up my Matrix Mint Cookie during pregnancy (Matrix uses sucralose and acesulfame K, the second has to be limited). This is very much like the Matrix only more mint less cookie. It's like blending the Matrix very well and adding a shot of creme de menthe syrup to it. Sooooooooo good!
Bariatric Fusion: Cinnamon Bun
I have mixed feelings on this one, it's very good, but I worry with extended use it might become sickeningly sweet. I do like it a lot and will probably buy a tub down the road when I get the mint chocolate chip ice cream. It's like a liquid Quest bar (by the same or similar name)




Optimum Nutrition - 100% Whey: Tropical Punch
At first sip, I did not like this, maybe because it was pink and I assumed it would taste like fruit punch? This is more like a strawberry colada, and very tasty, more flavorful than the Syntrax Nectar Carribean Cooler, but very similar.
Optimum Nutrition - 100% Whey: Rocky Road
A little bland, but that can easily be pumped up. My problem with chocolates are if one variation of chocolate in a line sucks, the whole line will not agree with me. having tried their rocky road, I am confident their caramel toffee fudge will be awesome (no sample available). This was very creamy and smooth. I enjoyed this drink a lot!


Friday, June 8, 2012

Brands I’ve Tried In Limited Flavors (Protein)



Disclaimer: If I did not like a flavor or a brand it is in no way the fault of the vendor I purchased it from. The only reason I am listing the websites the samples/containers were purchased from is in the event you want to try it for yourself.

Dymatize Elite is not very flavorful and you can’t add pudding mix to it, makes it taste funky. I was a fan of the butter cream toffee, but other brands make it too (toffee caramel fudge!). Dymatize does mix very well and makes a very smooth shake, so if you aren’t into heavy flavors, this one might be for you. Sweetened only with Acesulfame Potassium.

Dymatize Egg is kinda salty. It’s the only egg protein I’ve tried and I am totally turned off. My sweet shakes should not taste salty.

Got my samples from VitaLady.com in case you want to try for yourself

Nature’s Best Iso-Pure Zero Carb Powder (I have not tried the RTDs) has a light flavor like the Dymatize Elite and a saltiness like the Dymatize Egg protein. I’ve tried the Chocolate, Vanilla, Banana Cream, and Pineapple-Orange-Banana and all four hit my salty-buds. I’m giving up here, which is a shame. They sweeten ONLY with Splenda which is deemed safe for pregnancy. Oh well, the search goes on!

These samples came from VitaLady.com (chocolate and vanilla) and NashuaNutriton.com (banana cream) I bought the Pineapple-Orange-Banana outright cuz I couldn’t find a sample and wanted to try it really badly (SupplementWarehouse.com)

Ultimate Nutrition is a great company, getting samples from them was easy and quick. They sent me the ProStar chocolate, vanilla, and cookies n crème. The chocolate and vanilla were a little too sweet for me, but I fell in love with the cookies. No other cookie protein compares to this one. It’s not too sweet and doesn’t seem to have anything added unnecessarily.

Got the samples direct from UltimateNutrition.com, bought the containers from SupplementWarehouse.com I’ve bought, the 2, 5 , and 10 pounds containers because it is just that good. Working on my 10 pound one right now (purchased in January).


On the subject of Cookies and Cream: ANSI has the Flurry series, one in Oreo, one in M&M both are crazy sweet and sometimes can really hit the spot, but I cannot drink either on a regular basis due to the extreme sweetness. SupplementWarehouse.com had them on clearance and at $30 for 5 pound containers I decided to give them a whirl. Son and husband are finishing up the Oreo one for me.

More Cookies and Cream: Nutrex Underground: Chocolate, Vanilla, and Cookie Monster. These are very sweet and strong. You can get free samples of 4 different products at underground.nutrex.com and pay for shipping. Their Hemo-Rage pre workout powder and shots are awesome. Orange Cremation is the best tasting of the powders in my opinion.

NOW foods, I will get more into them when I review supplements, because I use them for a lot of vitamins and I love them, I even buy their kids vitamins for my 3 year old, but apparently they also make protein powder. Their Caramel Toffee Fudge Whey powder is sweetened with Stevia and tastes great. It’s a little light on the flavor, but the more I drink it the more I love it. I’ve not been able to get samples out of them yet, but they make cookies n cream, vanilla, chocolate, and strawberry too. The Caramel Toffee Fudge and Cookies and Cream can be found in single serving packs (box of 14) at LuckyVitamin.com and I think Netrition.com has them too. Totally worth checking out. I think you can get the chocolate, vanilla, and strawberry in as small as 1 lb containers (as big as 5 I believe)

One more before I end this, Celebrate Vitamins has a line of ENS protein powders. Simply put, it’s a protein powder with your multivitamin and calcium (500mg) integrated in each serving, you take two a day for your vitamin requirements, 1000mg calcium, and 50gm protein, not bad I say. It’s a little pricey over all, but hey, it might be worth it to you. CelebrateVitamins.com and NashuaNutrition both have samples (Celebrate I believe is free). Cake Batter: is EXTREMELY sweet, made me ill, I couldn’t handle it at all
Strawberry: kinda bland, luckily not overly sweet, the only strawberry protein I’ve liked at all so far
Chocolate: this one is awesome and worth the money you’d have to spend on it (remember you are getting protein, multivitamin, AND calcium in this)
I’ll touch more on Celebrate Vitamins when I review supplements

Soup


Asparagus Soup

1 can cream of asparagus soup
1 can cream of cheddar cheese soup
1 can skim milk
6 ounces sliced chicken, cooked
½ cup chopped asparagus
½ cup chopped carrots
½ cup chopped cauliflower
½ cup chopped broccoli
¼ edamame (green soy beans, de-shelled)
1 tb olive oil

Cook chicken with any spices you desire (I use garlic powder and red chili powder). Remove chicken, add oil and vegetables and stir fry all vegetables (you judge level of doneness). You can either add the chicken back in as well as the soups and milk or you can transfer to a pot. Cook until hot and serve.

I tried doing this in the crock pot and it ended up with a yucky look to it, so I highly recommend the method above for creating this recipe. If these vegetables are not to your liking, switch them out with others.


Creamy Shrimp Soup

1 can cream of shrimp
1 doz jumbo shrimp (raw, peeled, deveined)
8 oz cooked spinach, drained well
4 oz feta crumbles
2 oz shredded cheddar
Olive oil
Old bay
Consider additional meats:  crab, krab, chicken, turkey

Chop thawed shrimp into bite sized pieces and sautee in olive oil. Add can of soup, stir well. add other ingredients and cook until spinach is evenly coated.