Bariatric Foodie Play with your food
~by Nikki
Which came first, the chicken or the egg? Don’t care? Me either! What’s important to me is that they are both excellent (and yummy) sources of protein.
But here’s the issue with eggs, in my experience. Those suckers are deceptively filling. I am hard pressed to finish two hard boiled eggs even at three years post-op. While they have good protein in them (about 7g per egg, depending on the size you eat), they keep me full a long time, sometimes impeding my ability to take in more protein.
My handy dandy nutritionist has told me that for my level of activity, I need to take in about 100g of protein a day. Two eggs gives me 14 and keeps me full about 4 hours. So what’s a gal to do???
Get more protein into that egg! So again I ask…what came first, the chicken or the egg? I still don’t care and I don’t have to choose with this protein packed little gem!
Nik’s Angelic Eggs
(makes 1 – 4 servings, depending on how far out you are from surgery)
2 large eggs, hard boiled
4 heaping tablespoons of your favorite chicken salad recipe (can’t do or don’t like chicken? This also works great with tuna! In fact, to boost protein, try my TVP tuna!)
Optional: Real or imitation bacon bits for topping.
Directions:
First, a tip: If you’re trying to make this for lunch and don’t have a lot of time, after you boil your eggs, immediately transfer them to an ice water bath (bowl of cold water with ice). It quickly stops the egg from cooking and cools the shell so you can get on with it!
Slice your egg in half and discard the yolk (it hurt my heart to do this but there just isn’t room for that yolk and since the protein is in the egg white…well…I just had to do it!!!).
Fill in the cavity in the egg half with your chicken salad and top with bacon bits!
1 small can chicken breast
3 tbsp 0% unflavored Greek yogurt
2 tbsp light mayo
1 tbsp diced onion
A few cherry tomatoes, quartered
A few shakes each of: onion salt, garlic powder, ground black pepper
Directions:
In a bowl, break up chicken meat chunks with a fork and mix in onion.
In a separate bowl, mix together yogurt, mayo and spices. Taste and adjust. When it’s the way you want it, THEN dump it into your chicken mixture.
Add tomatoes and away we go!
For those of you can’t do eggs or chicken…my deepest apologies. I know something of your pain. Beef and I have not been friends since surgery. I look at a nice, bloody steak with desperate longing but alas…it’s just not worth the pain!
I can do chicken. I can do eggs. But in my weird twisted little mind, I cannot do both in the same meal. I feel like I am eating a whole family. Weird I know!
It does sound yummy though! 🙂
You know…in a way that does make sense! 🙂 Might I suggest trying this same recipe with tuna? It isn’t that much of a stretch if you think about it. I put chopped eggs in my tuna salad all the time!
I'm about to make this with tuna for lunch. I'm I've never used the TVP before so wish me luck.
Do you have to use tomatoes?? I can't stand them. I would rather celery and onion. but I can test. Have you made it without tomatoes?
Hi Anonymous,
You don't have to do anything you don't want to do. Play with your food!
Valuable information ..I am delighted to read this article..thank you for giving us this useful information. Great walk-through. I value this post.
Cooking recipes holy food
i make ‘deviled’ eggs with tuna. dill, salt, pepper, greek yogurt, finely chopped celery. smoked paprika on top. delish!