I love it when a Foodie starts their message to me about their recipe with, “I know this may sound strange but…”
Isn’t that a condition of post-op eating? I mean, we do eat pretty weird stuff, at least according to the non-op world. I personally eat REALLY weird stuff (for instance, my favorite dinner is simply cottage cheese with…you guessed it…peanut butter!).
I know I’ll get comments from folks who are hopelessly normal. But you know what? That’s fine too. My point: Bariatric Foodies do it THEIR way. So whatever your “thang” is, I always love to know about it!
Here’s the recipe Brandi sent me.
Brandi’s Oatmeal & Egg White Scramble
- A 500g carton of egg whites (or about a dozen eggs worth of egg whites)
- 1 1/2 cup rolled oats
- 2 tbsp. vanilla extract (or she likes to use Davinci’s sugar-free cookie dough syrup)
Nik Notes: Brandi didn’t specify if she uses any additional sweetener. I probably would. Between 1/4 -1/3 c. for the entire recipe (remember, when you heat things with sweetener you up the sweet factor. When you chill things with sweetener you dull it). And I’d also put in a “splick” of salt (again, don’t ask me how much a splick is…it’s a splick!). Salt and sweetness work well together in oatmeal (as in most places, actually).
Let all ingredients sit together in a bowl for 30 minutes.
Scramble together in a non stick frying pan until cooked. Usually takes about five minutes, sometimes less.
Each batch makes 6 servings of 1/2 cup with 160 calories and 12 g of protein (See? Brandi is even nice enough to give you stats!). She adds one tablespoon sugar-free blueberry jam and one tablespoon sugar-free breakfast syrup as well (she said this is included in the 160 calories).
Her verdict? I’ll let her tell you:
“I find it super filling. I nuke my portion in the microwave for 90 seconds in the morning. It’s easy to grab especially on the mornings I run before I go to work. I know it sounds and looks odd but I swear by it!”
Considering I got away with inventing something called an “Eggchilada” I think you’re good, Brandi. Thank you for sharing your kitchen inspiration with the Foodie Nation!
Do you have a great recipe to share? Email it to [email protected].
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