Bariatric Foodie https://www.bariatricfoodie.com Play with your food Thu, 27 Jul 2017 18:07:01 +0000 en-US hourly 1 5 Signs You Need to See a Bariatric Dietitian https://www.bariatricfoodie.com/5-signs-you-need-to-see-a-bariatric-dietitian/ https://www.bariatricfoodie.com/5-signs-you-need-to-see-a-bariatric-dietitian/#respond Thu, 27 Jul 2017 18:07:01 +0000 https://www.bariatricfoodie.com/?p=17529 I’m going to make a confession. Working with a dietitian, historically, has not been one of my favorite parts of the bariatric journey. I’m a rebel, Foodies! I don’t want anyone telling me what to do. And telling me what to EAT? Get outta here! But if there’s one truth I’ve had to accept above …

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I’m going to make a confession.

Working with a dietitian, historically, has not been one of my favorite parts of the bariatric journey.

I’m a rebel, Foodies! I don’t want anyone telling me what to do. And telling me what to EAT? Get outta here!

But if there’s one truth I’ve had to accept above all others in my 9+ years of post-op life, it’s this. Even on my best day, I still have a lot to learn about nutrition.

It’s true! I love food. You guys know that. But I’m also a post-op. And I’m a post-op who identifies as a food addict. So for me especially, having some outside counsel to gut-check (pun intended) my eating decisions is invaluable! But it wasn’t always that way.

How not having a dietitian bit me in the butt…

There was a time when I avoided seeing a dietitian. About two years after my surgery, the dietitian associated with my bariatric practice moved to another state and I didn’t rush to find a new one. Until…

Old habits started creeping back. Hunger started creeping back. Cravings started creeping back. Scared the holy mess out of me!

Finally, I got tired of living in fear that I was going to slide back into my pre-op self (which, by the way, is something of an unrealistic fear but still…it felt real enough!) and see a dietitian. Which meant I had to find a new dietitian (more on that in a moment). But I was successful in finding someone I vibe with and it’s been a world of help. A good bariatric dietitian can not only give you nutrition advice, they can help you with meal planning, matching cravings to nutrient needs, setting realistic goals, and holding you accountable to them.

I’m back on track now, but I thought some of you might be sitting where I once was. Thinking, “I don’t really need my dietitian anymore. I know the ropes!” That could very well be and if you are doing well, keep on keepin’ on! But if you can identify with any of the following situations…you may want to get back in touch with your dietitian!

#1: You’re able to eat more than you used to be able to eat.

Now my unprofessional opinion on that is this. Firstly, we are not supposed to be on the “two-bite plan” forever. We’re just not! Our stomachs heal after surgery and eventually we can start eating more food than immediately after our operations. That’s normal. However. If you find yourself being able to eat way too frequently or way too much, you probably need to troubleshoot. There could be any number of reasons for the increase in your eating capacity (we always want to assume our stomachs have stretched but that’s actually rarely the case), so it’s best to enlist help.

So if you’re able to eat more than you used to be able to eat, and it concerns you, go see a bariatric dietitian!

#2: You have (or have developed) a food intolerance.

I see this happen to folks all the time. And it can even happen years after surgery. I particularly see this in relation to milk. For weeks, months and years, cow’s milk is fine for folks…until it isn’t! Now some food intolerance issues don’t seem like a big problem. You may even know how to work around them. But if you develop an intolerance to a food that was a central part of your eating plan, you’ll want to enlist help learning how to use different ingredients to make the things you like to eat. Go see a bariatric dietitian!

#3: You’ve been eating lots of unhealthy food and you don’t know how to stop.

All kidding aside for a minute. If you can relate to that statement there’s something important I want you to know. You are not alone! So many post-ops struggle in silence with this. Whether it’s sweet food or salty-crunchy food, so many of us fall prey to it – and it hooks us in just like it did so many times before. And what I see is a lot of post-ops focusing their energy on exacting guilt and shame upon themselves for being human. But not only is that unkind to yourself – it’s supremely unproductive. If you truly want to stop, you probably need some help. A good bariatric dietitian will understand, won’t judge you, and will help you figure out how to take the edge off of cravings with healthy options. In essence, they’ll help you make a plan!

#4: You find yourself having very strong, very specific cravings.

Now you may think that’s the same as the previous one but it’s not. Sometimes we have really strong cravings that are associated with a nutrient our bodies need. But we may not be able to connect the dots back to that need by ourselves. Some cravings are fairly innocent (like craving ice cream when you need calcium), but others can be very displacing (like craving dirt when you are iron deficient). If you find you are having very strong, very specific cravings that you don’t understand, see a bariatric dietitian. They can help you get to the bottom of it and determine if you need to see your doctor for blood work or other tests.

#5: You have food apathy.

Food apathy is that sense of just not caring whether you eat or not. It can be dangerous! Why? Well for a few reasons. First, because you need to eat in order to lose weight. The body works on a pretty predictable system: eat too many calories and those calories are stored as fat. Eat too few calories and your body slows down fat burning. Eat just the right amount of calories and your body will burn fat through activity to create weight loss. (Sorta like Goldilocks, right?) The second way I think food apathy can be dangerous is when it becomes a virtue in your mind. That is to say, when you start to associate not eating with “being good.” That mindset can get you into trouble.

(Oh I’d also be remiss not to point out that we humans are so extra special that food apathy – aka “I don’t care about eating” – can easily turn into “let’s eat nothing but Doritos!” Yeah…that can be problematic too…)

We all experience food apathy from time to time. If it happens to you, a dietitian can help you come up with a plan so that you are getting what your body needs. And they can monitor your apathy to tell you if there’s some sort of trend you should investigate with your doctor or surgeon!

What to do if you don’t have a dietitian anymore.

One comment I hear a lot from folks who are more than a few years out is this. “Well I’m not connected to my bariatric office anymore and I don’t even know who the dietitian is nowadays!”

I hear you! And let me tell you how much I hear you. As I said before, my original bariatric dietitian moved to another state. After that, I’m ashamed to say that I didn’t seek out another one for YEARS. You know why? Perception.

In my head there were so many steps. You have to check your insurance, and you have to get a list of names, you have to call them (calling people in the 2010’s? Ugh!), you have to make sure they know the nuances of bariatrics. It just seemed like a lot and I got overwhelmed. So I never did it until recently. What turned me around? We’ll talk about that in a moment but first I want to lay out a few basic options if you don’t have a dietitian anymore:

  • You can ask your surgeon’s office for a referral. Many surgeon’s offices nowadays are affiliated with a dietitian so they can at least refer you there. But also ask them about other options just in case you don’t vibe with that person or your insurance doesn’t cover them.
  • You can ask your primary care physician for a referral. Just make sure you stress that you’d like someone who has worked with bariatric patients. I can’t stress this enough, our bodies are always going to work a bit differently and having a bariatric dietitian means they understand that.
  • You can search your insurance referral system. Many insurers allow you to filter your search in a variety of ways. If your job offers an employee assistance program (EAP) you might also enlist their help to make the search a bit less overwhelming. They can help you screen people and get all your information in one place.

Here’s how I resolved my own dilemma.

A few months ago I was contacted by a company called Good Measures. And at first glance I thought it was just another version of My Fitness Pal. But I was very, very wrong! Yes, the site does have a very robust nutrition diary component but that was just one of its many features. In addition to that, with my account, I have my very own bariatric dietitian.

But what’s more…I have a dietitian I can connect with, one-on-one, every single week. My dietitian has helped me to meal plan (believe it or not, for a food blogger, I am a piss poor meal planner!), to discover new recipes using ingredients that I like, and she’s a constant source of encouragement to me. Even on the days when I don’t do so great, she’s always supportive (which actually makes it easier for me to be 100% honest about what I eat), which is a godsend.

That’s just one of the great features about Good Measures that I want to tell you about. I’m currently working on a full review of the site, which will be up soon (y’all know I don’t like to give dates because the universe starts to work against me!) Here’s what I will say. In the month of August, I’m going to set up a time to give you a peek behind the curtain of my Good Measures account. I’m going to show you my personal food diary, how the platform is customized to my personal needs, and I’ll answer any questions you have. If you want an invite to that demonstration, fill out the form below and I’ll send you more information once I get the date set.

Let me show you what I use for dietary services!

Good Measures is how I get my dietitian services. Take a peek behind the curtain of my own personal account and learn how this unique service works.

Spam is nasty. I won't send it. #PinkySwear! Powered by ConvertKit

But here’s what’s most important for you to know.

If you are struggling with your eating (too much, not enough, or anywhere in between), get help! Even if you’re 10/15/20 years post-op. Even if you think your body went back to the way it was before surgery. Even if you aren’t proud of all the choices you’ve made. Get help. You’re worth it. If you don’t believe me, just email me at nikki@bariatricfoodie.com and I’ll tell you all the reasons you are worth it!

And if you’re not sure where to start or if, like me, the whole thing seems overwhelming, sign up for my demo and check out what I use. May work for you, may not. But you won’t know unless you give it a look, right?

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Low-Carb Lemon Bars: Recipe Fail (and recovery!) https://www.bariatricfoodie.com/low-carb-lemon-bars-recipe-fail-recovery/ https://www.bariatricfoodie.com/low-carb-lemon-bars-recipe-fail-recovery/#respond Sun, 23 Jul 2017 02:31:03 +0000 https://www.bariatricfoodie.com/?p=17407 It happens to the best of us, Foodies. Even me. You get drawn into a recipe online, especially one of those really neat recipe videos, and you decide, “I’m gonna make that!” So you gather up all your little ingredients. You set aside time to make this glorious creation. You put your whole heart into …

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It happens to the best of us, Foodies. Even me.

You get drawn into a recipe online, especially one of those really neat recipe videos, and you decide, “I’m gonna make that!”

So you gather up all your little ingredients. You set aside time to make this glorious creation. You put your whole heart into the endeavor, summoning every ounce of your inner Ina Garten to make this dish aaaaaand…

It doesn’t turn out the way you want it to.

Ugh. It’s a bummer isn’t it? But what can you do? It’s a part of being a Foodie!

Recently, I saw a recipe for low-carb lemon bars. I was really excited. I’m not a huge sweets fan, but lemons and summer are just perfection to me and I really wanted to make these! Here’s the source recipe I used.

Hindsight being 20/20, I don’t think the recipe went wrong so much as I didn’t truly understand how the dish was supposed to turn out. It’s important to say that because the person who made the recipe didn’t do anything wrong, per se. My expectations of the dish didn’t match the outcome. (Does that make sense?)

So what’s wrong with them? That’s probably what you’re asking yourself. Because the picture looks ok, right?

Wellll…ok so I had two main problems with this recipe:

  1. There was wayyyyy too much crust and not enough filling. (For me.) The finished bars were like 3/4 crust, 1/4 lemon bar. In looking at the picture on the original recipe, I think it’s the same in the original recipe. But I didn’t notice that at first glance. (See that’s how mesmerizing food photography can get you!)
  2. I wasn’t a huge fan of the crust. It was made from almond flour, pulverized coconut, a bit of sweetener and I subbed the butter in the recipe for low-fat cream cheese. Even still, it tasted sort of bland to me. Which sort of made the thickness of it worse.

Just to make sure I wasn’t being overly picky, I sought the fam’s advice. Here’s what they had to say:

  • Boyfriend: “That’s a lot of crust.”
  • La Grande Diva: “No thanks.” (As per usual, she declined to try it.)
  • La Petite Diva: “The lemon part is…I don’t know. And there’s too much crust.”

So there ya have it. Now…please understand, Foodies, that these recipes do come out of my weekly food budget, so I had to sit on this fail for a bit while I actually finished the lemon bars (dirty secret: I tossed the last few). But as I was tasting them and tasting them, an idea began to formulate of how I could make them my way. How I could play with my food!

The new recipe started out a lot like the first one. By juicing many, many lemons.

Then I set that aside to make my crust out of crushed Fiber One cereal, coconut flour, Splenda (use what you like) and a pinch of salt.

I then mixed in 5 oz. low-fat cream cheese. I use cream cheese instead of butter, again, to bring down the fat levels a little bit. Also I knew the lemon filling would be really tart so a little extra richness is a good thing in that situation!

Until I could form a ball with the crumbs.

Next, I pressed the crumb crust into a parchment paper lined 8 x 8 pan. I could already tell the proportion of crust to filling was going to be better this time around.

I popped the crust into a 350 degree oven for 15 minutes and while that was cooking I added some Egg Beaters, egg yolks, sweetener, and a bit of corn starch to the lemon juice. I used Egg Beaters to cut down on some of the fat. My body and high fat foods are NOT friends! But I generally find that as long as you use some egg yolks in these types of filling, they will set.

I put all that into a 350 oven for about 25-ish minutes and what came out was…

Perfection! I could tell this go round was going to be much, much better. (But to be sure I did poke my finger in the corner to taste it and I was right!)

From there you just need to let it cool thoroughly before popping it in the fridge for an hour or two. Then you can just take that parchment paper out of the baking dish, lay your bar recipe out on a flat surface, and cut it into squares. Easy peasy!

So the lesson in all this, Foodies? I guess it’s just that you should read a recipe and its directions carefully before deciding to make it. And study the picture. We food bloggers love to compose beautiful pictures, but at the end of the day they must be realistic representations of what you’ll get when you make the recipe at home. I think in this case the picture represented the recipe just fine…I just didn’t pay close enough attention!

Oh and also…because you know I gotta say it…don’t be afraid to play with your food!

Low-Carb Lemon Bars: Recipe Fail (and recovery!)
If you love the tart, sweet taste of lemonade, you'll love these lemon bars that use less fat and more fiber for a low-carb treat!
Servings12 bars
Prep Time25 minutes
Cook Time30 minutes
Ingredients
Filling
Crust
Instructions
  1. Pre-heat oven to 350 degrees.
  2. First make the filling by mixing together cereal, coconut flour, sweetener and salt in a bowl. Add softened cream cheese and mix until it forms a clumpy sand-like mixture that can form into a loose ball in your hand.
  3. Line an 8 x 8 baking pan with parchment paper, then press the crumb mixture into it. Bake the crust 15 minutes, then allow it to cool.
  4. In a mixing bowl, combine lemon juice, liquid egg substitute, egg yolks and sweetener. Whisk thoroughly or beat with a hand mixer on medium speed. Add cornstarch and mix thoroughly again.
  5. Pour lemon mixture over crust and set the entire baking dish on the bottom rack of your oven. Bake for 25-30 minutes or until the lemon custard is just set.
  6. Allow to cool thoroughly before removing the entire recipe from the baking dish using the parchment paper. Cut into squares and refrigerate in an airtight container until ready to eat.
  7. The pictured bars are sprinkled with sugar-free powdered sugar, which I made by mixing 1/4 c. Splenda with 2 heaping tsp. of cornstarch.

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My Favorite Summer Crockpot Recipes https://www.bariatricfoodie.com/favorite-summer-crockpot-recipes/ https://www.bariatricfoodie.com/favorite-summer-crockpot-recipes/#respond Wed, 05 Jul 2017 20:27:31 +0000 https://www.bariatricfoodie.com/?p=17287 So life recently popped another one of my little “delusion bubbles.” You see…up until last year I’d never lived in a house with central air conditioning (true fact), so I had this delusion that if you live in such a wonderful, mythical place, you can turn on your oven in the middle of the summer …

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So life recently popped another one of my little “delusion bubbles.”

You see…up until last year I’d never lived in a house with central air conditioning (true fact), so I had this delusion that if you live in such a wonderful, mythical place, you can turn on your oven in the middle of the summer time and bake with reckless abandon.

We’ll continue with this post once you all stop laughing at me!

Yeah. I tried turning on the oven and it was hot as (BLEEP) up in my house! And what was worse was that I seem to have the world’s most sensitive smoke alarm, which also seems to think that it should go off simply when it’s too hot in the house. (Seriously…there have been times when there was no smoke…just heat…that thing lost its natural mind!)

Needless to say, I am glad for my air condition-less years because I know how to make baked recipes without an oven, using one of my all-time favorite inventions: my crockpot!

Check out these three recipes I make in my crockpot to achieve summer yumminess.

Pork Tacos with Spicy Green Sauce

Man…you wanna jazz up Taco Tuesday? Make a batch of these things! The spicy green sauce is everything. I mean absolutely everything. Like…your life will be forever changed. Your life as it is now? Gone! After this sauce.

If you like spicy, that is.

Get the recipe!

Easy Crockpot Chicken Tortilla Soup

For my family, this soup is a nice complement to the tacos above (or these tacos). For me, it’s pretty much the meal! If you’re wondering, how I do soup (since it technically violates the “no eating and drinking together” rule) is to slurp up the broth and eat the “guts” (meat/veggies). That works for me. Your mileage may vary.

Anywho…this soup is so ridiculously easy to make and tastes like summer. Go make you some!

Get the recipe!

Spicy Summer Beans & Sausage

This dish was inspired by a trip to Dallas, Texas (which, for more than a few reasons, is becoming one of my favorite places). Can you tell yet that I love all things spicy? If you do too, you must try these summer beans. It’s a nice alternative to sweet baked beans!

Get the recipe!

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Product Review: Bariatric Pal Protein Chips https://www.bariatricfoodie.com/product-review-bariatric-pal-protein-chips/ Wed, 21 Jun 2017 20:31:32 +0000 https://www.bariatricfoodie.com/?p=17126 This review was sponsored by BariatricPal.com. All opinions are my own. Ok before we get into the glorious world of chips, I need to tell you that BariatricPal is offering us a suh-WEET discount on these protein chips, guys. 25% off BariatricPal brand chips (hint: look for the ones with the names I reference in this …

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This review was sponsored by BariatricPal.com. All opinions are my own.

Ok before we get into the glorious world of chips, I need to tell you that BariatricPal is offering us a suh-WEET discount on these protein chips, guys. 25% off BariatricPal brand chips (hint: look for the ones with the names I reference in this review) with code FOODIECHIPS! But hurry…the coupon expires June 30, 2017.

Go, get yo’ crunch on!

Aaaaand, we’re back!

So Foodies. You may not know this about me, but there are a great many things that tempt you guys that does not tempt me. Sweets? Eh. I think my surgeon fiddled with my sweet tooth while he was operating. Pasta? It only took a few times of it making me sick (and also figuring out that, on its own, it has ZERO flavor AND learning how to make zoodles) for me to do like Elsa and “let it go…” Fried foods? Yeah. You don’t wanna see what happens when I eat fried foods.

But chips? Like…crunchy, flavorful, salty chips?

Man I’d sell my cousin’s-sister’s-best friend’s-baby mama’s second child for a good bag of chips! (Actually I wouldn’t…but I do really, really love chips.)

So when I decided to team up with BariatricPal, naturally the first thing I wanted to get my grubby little hands on were some of their protein chips!

Now understand I have protein chip trust issues. I won’t name names but there are certain companies that make protein chips that I did NOT care for at all. (Bribe me with peanut butter and I may tell you who it is.) But there are a few brands that I also really like. (Same bribe applies.) So I was curious to try BariaricPal protein chips, since I have tried a number of them before.

You ready to do this? Awesome!

By the way, if you want to see my live reaction to these chips, be sure to check out Bariatric Foodie Live!, my weekly show, on YouTube! (Or, let’s keep it real, y’all know I put it at the bottom of this post!)

The Aesthetics

So far as the packaging, there’s not much that’s unique about it. It has a bit of a cowboy vibe, which is cute. the flavors are easily identifiable. Yadda.

The chip looks pretty standard as far as protein chips go. It reminds me of Special K Cracker Chips, which I’m currently not allowed to think about (or eat). Because I tend to eat all the chips. And when I say all the chips I mean ALLLLLLLL the chips.

But I digress. Depending on the flavor (we’ll get to that in a minute), they do have a generous coating on the outside and I was a bit nervous about that.

The Nutrition

Ok so here’s where we have to take a step back and look at the bigger picture.

Chips are never going to be health food. When companies (like the one who shall not be named) bend the will of the universe to produce chips with macros that put them into the health food column, it’s just not good. Chips are chips, folks.

That said, these don’t shake out too badly, if you think of them as an occasional crunch-break. I don’t think these need to be your everyday chip. But then again, I don’t think you need to be having chips every day. (Just my opinion, don’t shoot me!)

Here are the stats by flavor:

  • Ranch Crunch: 130 calories, 4g fat, 15g carbohydrates, 3g sugars, 5g fiber, 10g protein
  • Pizza Crunch: 130 calories, 4g fat, 16g carbohydrates, 2g sugars, 5g fiber, 10g protein
  • BBQ Crunch: 130 calories, 4g fat, 14g carbohydrates, 5g sugars, 5g fiber, 10g protein
  • Sea Salt & Vinegar: 130 calories, 4g fat, 14g carbohydrates, 2g sugars, 5g fiber, 10g protein
  • Dill Krinkles: 130 calories, 3g fat, 13g carbohydrates, 2g sugars, 1g fiber, 12g protein

I should note that these do not adhere to the 10:1 protein ration (1 gram of protein for every 10 calories), but then I’ve found only one brand of protein chip that does and, again, I didn’t like it. We each have our own nutritional non-negotiables, though, so use yours!

The Flavor and Mouth-feel

I usually separate flavor and mouth-feel in reviews, but here you can’t talk about one without talking about the other.

So the chips have varying levels of flavor coating on them and that could mean one of two things:

  1. They are flavored very well or
  2. They are going to be chalky as hell

I was very, very, very, VERY happy to find that it was #1. (If you don’t believe me, just watch the live review! Even Shannon noted they weren’t chalky.)

That potential land mine past us, let’s talk flavor. I’m going to give you my and Shannon’s snap judgement on the chips, by flavor.

  • Ranch Crunch: True to its flavor, crunchy. Had to stick our heads ALL the way in the bag to get a whiff of ranch.
  • Pizza Crunch: Eh. It tasted like pizza spices, but not so much like pizza as a whole. We didn’t hate it but it wasn’t our favorite. Did have a saucy smell.
  • BBQ Crunch: Another “head in bag to smell” situation and we both though the flavor could stand to kick up a notch.
  • Sea Salt & Vinegar: On this one, Shannon and I differed. She thought it tasted more like a sour cream & onion chip. I definitely tasted the vinegar but I like my salt & vinegar chips so sour they make your lips pucker (among other physical reactions), so they weren’t quite sour enough to stand against a regular salt & vinegar chip BUT both Shannon and I really enjoyed the chip regardless, on its own merit!
  • Dill Krinkles: Now these are a bit different in shape. They kinda look like Ore-Ida crinkle-cut French fries. Again, Shannon and I differed in opinion. She thought they tasted the way the salt & vinegar should. I thought it had a good dill pickle flavor (which may actually mean I agree with her but I’m not sure).

OVERALL, we both thought the texture of the chips was really nice. They were crunchy. Not as flaky as a regular potato chip, but not hard or chewy, which was good!

Cost & Value

These chips are sold two ways: a Variety Pack (which is good to try each of the flavors before buying more BUT they seem to be out of stock right now) for $9.95 comes with one of each bag. Otherwise, the individual flavors are sold in packs of 7 for $12.89 for a one-time purchase OR $10.96 if you elect to do subscribe & save. Let’s break that down. That is:

  • $1.84/bag (based on the full price, $1.55 for S&S)
  • Each bag of chips has 10g of protein
  • Which means you are paying $0.18 per gram of protein

Is that good or bad? You decide. The price per protein gram is best used when comparing products that come in different sizes and quantities. Here’s how you calculate it.

I will say that’s not the best or worst price I’ve seen. Your mileage may vary.

Final Verdict

I really liked these chips. Shannon did too. I have actually put in an order for my favorite, the Ranch Crunch, on subscribe & save. I figure I’ll give a go at keeping a bag in my purse for when the snack monster rears its ugly head! (And during those times when the fam is eating chips and I would otherwise be resentful.)

Shannon liked the Dill Krinkles best, although I haven’t asked her if she’ll purchase any for herself. I will say, though, that the discount BariatricPal has given us is a GREAT opportunity to give these a try and see what YOU think.

Take me to the chips!

Watch the live review!

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Enter to win Bariatric Pal Protein Chips! https://www.bariatricfoodie.com/foodiechips/ https://www.bariatricfoodie.com/foodiechips/#comments Fri, 16 Jun 2017 00:45:30 +0000 https://www.bariatricfoodie.com/?p=17015 Bariatric Pal Protein Chip Giveaway! Thanks for watching the premier episode of Bariatric Foodie Live! During the broadcast we reviewed a variety of protein chips from Bariatric Pal. Now it’s your turn to enter to win some for yourself! We’re going to keep this nice and simple. The Rules This contest is open within the 50 …

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Bariatric Pal Protein Chip Giveaway!

Thanks for watching the premier episode of Bariatric Foodie Live!

During the broadcast we reviewed a variety of protein chips from Bariatric Pal. Now it’s your turn to enter to win some for yourself! We’re going to keep this nice and simple.

The Rules

  1. This contest is open within the 50 United States.
  2. Enter your name and email address in the box below to enter. By doing so you agree to receive email updates from Bariatric Foodie and Bariatric Pal.
  3. The entry period will be open until Sunday, June 18 at 11:59 p.m. EST. Three winners will be drawn on Monday, June 19 and announced via email and social media.

***In addition, all regular Bariatric Foodie Contest & Promotion Rules apply.

Plus! Everyone who enters will receive a coupon code for 25% off your order of Bariatric Pal brand protein chips.

Entry is now CLOSED!

This contest entry closed on June 18 11:59 p.m. If you missed it – no worries! There will be another great BariatricPal product review and giveaway next month! The best way to stay tuned is by filling out the form below to join my email list for updates. Thanks to all who entered!

 

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Bariatric Foodie Teams Up With Bariatric Pal! https://www.bariatricfoodie.com/bariatric-foodie-teams-bariatric-pal/ Fri, 02 Jun 2017 13:19:50 +0000 https://www.bariatricfoodie.com/?p=16856 So…I can be accused of many things in life, Foodies. One of them is not being totally aware of awesome things right in front of me. Bariatric Pal is one of those things. Have you heard of it? If I had to describe the site, I’d say it is part community, part informational resource, and part …

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So…I can be accused of many things in life, Foodies. One of them is not being totally aware of awesome things right in front of me.

Bariatric Pal is one of those things. Have you heard of it?

If I had to describe the site, I’d say it is part community, part informational resource, and part commerce. It’s sorta like what would happen if you put town hall, the library, and Amazon all in the same building and said, “This is everything you need in one, convenient place!”

Now I’d shopped from the Bariatric Pal store before, don’t get me wrong. I even did a product review of their protein soups:

Which, of course, being the true Foodie that I am, I had to play with.

But what I didn’t realize was the vast amount of products they carry – some their own, and some are products from other companies that I already buy and love (like Celebrate Vitamins and CLICK Espresso Protein).

Bariatric Pal has also been a generous supporter of the Bariatric Foodie Pledge for the past two years. After this year’s Pledge (and hearing you guys raving about some of the products you found), I decided to give them a closer look – and I’d like you to do the same!

That’s why I’m teaming up with Bariatric Pal to explore their store and products. Here’s what that means for you:

  1. Each month, I will delve deep into the Bariatric Pal store and pick out the coolest, yummiest, most awesome products I think you should check out.
  2. I’ll be doing reviews of those products here on the website, on Facebook Live and on YouTube.
  3. And get this…Bariatric Pal has agreed to do giveaways of the products I review and provide exclusive discounts to the Foodie Nation!

How cool is that? And the best part is…all you gotta do is follow the site to be a part of it all!

It’s also helpful if you are a part of my email list so that I can give you a heads up on reviews, giveaways and discounts, so do me a favor and fill out that form at the bottom of the page so you don’t miss a beat, mkay?

Oh…and P.S.

Like I said, I’ll send out notices when I’m doing a review, giveaway or when there’s a discount, but in the meantime, check out their store and let me know which products you are most interested in having me review! You can make suggestions in the comments below.

Take me to the good stuff!

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5 Shrimp Recipes to Satisfy Your “Inner Bubba” https://www.bariatricfoodie.com/5-shrimp-recipes-satisfy-inner-bubba/ Wed, 10 May 2017 17:51:42 +0000 https://www.bariatricfoodie.com/?p=16541 So I hear that May 10 is “National Shrimp Day” here in the United States. International Foodies: Do your countries have this same propensity to allow every day to be multiple holidays dedicated to all things – exciting to mundane? If so, then this day should make perfect sense to you. Anyhoo. I love shrimp. No, …

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So I hear that May 10 is “National Shrimp Day” here in the United States.

International Foodies: Do your countries have this same propensity to allow every day to be multiple holidays dedicated to all things – exciting to mundane? If so, then this day should make perfect sense to you.

Anyhoo. I love shrimp.

No, like, seriously. I LOVE SHRIMP.

I love shrimp almost as much as Bubba. (Forrest Gump, people, Forrest Gump!) Really that’s my standard for loving shrimp. If I ask someone if they love shrimp, and they say yes, I say, “As much as Bubba?” And, yes, they do look at me like I’m nuts.

Whether you are celebrating National Shrimp Day or you are just in the mood for shrimp, I wanted to call your attention to my favorite shrimp recipes here on Bariatric Foodie.

Julia’s Thai Shrimp Skillet

I love this photo not only because long-time Foodie Julia took it, but because she did so under my “cell phone food photo taking” tutelage. Plus…it’s super yummy.

>>Get the recipe!

Spaghetti Squash Ramen with Shrimp

In another life, I used to looooooove me some ramen. (Don’t judge me.)

Nowadays the noodles are a no-no and the sodium…well…it’s just probably not a good idea all the way around. So instead, I make a beautiful spaghetti squash ramen that hits all the right spots! This recipe is simple, easy to customize and most of all, fast!

>>Get the recipe

Shrimp & “Grits”

A little piece of decoding on my recipes. If the name of a starch is in “quotations”…it means it’s not really that starch. So this, my friends, is not grits. What it is may (or may not surprise you). But I promise you this – it will be yummy!

>>Get the recipe

Summer Shrimp Salad w/ Watermelon Champagne Dressing

That sounds fancy doesn’t it? Really the most laborious part of this whole recipe was scooping out the watermelon with a melon baller. Even the dressing was super quick and easy! Now May is a bit early for watermelon action…but bookmark this recipe for two months from now – and be in TOTAL summer food bliss!

>>Get the recipe

Selby’s Jerk Shrimp & Quinoa

Have you ever had Caribbean food? It’s just…everything. This recipe, submitted by dedicated Foodie, Selby, brings together the best flavors of the islands, pairs them with a superfood (quinoa, people, quinoa!) for a yummy and nutritious meal your whole family can get behind!

>>Get the recipe

There. I feel like I have adequately equipped you to make every day National Shrimp Day. Now, have at it!

 

 

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One-Pan Cooking: Tilapia with Fire Roasted Tomato Sauce https://www.bariatricfoodie.com/one-pan-cooking-tilapia-fire-roasted-tomato-sauce/ https://www.bariatricfoodie.com/one-pan-cooking-tilapia-fire-roasted-tomato-sauce/#comments Mon, 01 May 2017 17:15:11 +0000 https://www.bariatricfoodie.com/?post_type=recipe&p=15910 Have you guys ever accidentally made the best thing ever? Like…you’re fooling around in the kitchen, cooking. You are throwing in a little of this, a smidge of that. And, to be fair, you’re pretty sure it’s gonna be good. (Because…c’mon…this is you we’re talking about…) But you weren’t quite prepared for it to be that good. In …

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Have you guys ever accidentally made the best thing ever?

Like…you’re fooling around in the kitchen, cooking. You are throwing in a little of this, a smidge of that.

And, to be fair, you’re pretty sure it’s gonna be good. (Because…c’mon…this is you we’re talking about…) But you weren’t quite prepared for it to be that good.

In fact, you go to take a little taste and the flavor hits you all at once and you’re thinking…”Whoa! What just happened in my pan?”

Such was the case for me and this fish. For those of you who have followed a while, you know I do #MeatlessFridays during Lent, which, for reasons I do not know, allows me to eat fish. (I don’t make up the rules, I just follow them).

I know plenty of great fish dishes but I had a craving for tomatoes. Oh…tomatoes. I long for summertime and fresh tomatoes. But I digress.

So I headed to the store…bought me some fire-roasted tomatoes (they are naturally sweeter and have a greater depth of flavor than regular tomatoes), some onions and asparagus, and I went home to introduce these simple ingredients to some frozen tilapia filets in my freezer.

Ok so you may  not know this about me.

The only thing I love more than having my hands in fresh food…is being able to cook a meal using only one pan.

And the only thing I love more than getting to use only one pan…is when a recipe has just a few simple ingredients.

And the only thing I love more than all of that is when the recipe doesn’t take 8 million years to cook!

This recipe I’m about to show you is all that…and more. Follow me because this moves quickly.

We start with some good ol’ onions. They are the start of everything good that ever happens in my kitchen, by the way.

Next, let’s just chop up some beautiful, verdent asparagus, shall we? Dear Foodies: I. Love. Asparagus. And it’s EVERYWHERE right now. I’m, like, in asparagus heaven in so many ways. So many ways. But let’s not lose focus.

Once you’re done chopping the onions and asparagus you’re going to put a large skillet over medium heat and allow it to get hot. Then add about a tablespoon of olive oil and swizzle it around the pan. (You know what swizzle means…it means exactly what you think it means…)

Add your onions and saute them for a minute or so before adding the asparagus and 1 clove of minced fresh garlic (or a teaspoon of minced garlic from the jar).

While that’s going, you wanna crack open two cans of the tomatoes. I swear I could just get a spoon and eat this stuff like soup. NOM!

Now here I have it in a bowl so you can see it in all its beauty but in reality, ain’t nobody got time to dirty up a bowl! So just dump it in the skillet with everything else and bring it to a low boil before sticking in four tilapia filets. (NOTE: If, for WHATEVER reason, you don’t like tilapia…play with your food! I suggest a white fish, though, as they cook super fast.)

Then top the fish with Cajun seasoning. If you don’t have (or don’t like) Cajun seasoning, I’d go with salt, pepper, a little chili powder, and some paprika (bonus points if it’s smoked paprika), along with a quick squeeze of lemon juice, to brighten things up.

Now…here’s the beauty of this recipe. At this point, you put the lid on it and…walk away! That’s right, you walk away. Well, wait. I drop my heat down to medium-low (if you have a burner with numbers, that’d be about #4). Then I walk away.

Allow it to simmer about 25-ish minutes and when you remove the lid you should see…

All the things that are beautiful about life That your dish has cooked up into a vibrant, fragrant pan of wonderfulness! And the only thing to wash is a knife and a cutting board. BAM!

Now from here, you have a few choices. I’ll tell you mine first:

  1. Allow this to cool and pack individually in plastic containers for a week’s worth of lunch AND for good measures, put a sticky note on the outside that says “Brussels sprouts.” (hehehe)
  2. This dish pairs well with brown rice or couscous if your family likes either. Just a note that I sourced ALL the ingredients for this recipe from Aldi, which means it was hella cheap. But it also means you can get something like their Parmesan couscous, or even some seasoned quinoa, and feel good about serving your family something yummy and healthy.
  3. For you, the possibilities are also endless. If you eat quinoa, go for it! If not, cauliflower rice also works.

Now the sauce will seem soupy at first. Let it sit. It will thicken into a luscious, delicious sauce! I’ve now made this recipe twice and the most tilapia filets I could stuff in my pan were four decent sized ones. Your mileage may vary. As always, play with your food!

Tilapia with Fire Roasted Tomato Sauce
Flaky, light tilapia matches up with onions, asparagus, and fire-roasted tomatoes for a delightful spring dish!
Servings4 tilapia filets with sauce
Prep Time10 minutes
Cook Time30 minutes
Ingredients
Instructions
  1. Set a skillet over medium heat and allow it to get hot. Add the olive owl and swirl it around the pan.
  2. Add onions and sautee about 2 minutes, before adding the asparagus and garlic. Sautee an additional 2 minutes.
  3. Add fire-roasted tomatoes and stir the mixture well, bringing to a slight boil before adding four frozen tilapia filets.
  4. Top with Cajun spice and cover the skillet. Reduce heat to medium-low and allow it to simmer 25 minutes, or until fish flakes with a fork.
Recipe Notes
  • Sauce will appear soupy at first. It will thicken upon cooling.
  • If you don't like Cajun spice, I suggest a combination of salt, pepper, chili powder, and smoked paprika.
  • No, I am not telling you the nutritional facts for this recipe. Here's why!

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Product Review: BiPro Berry Burst Protein Water https://www.bariatricfoodie.com/product-review-bipro-berry-burst-protein-water/ https://www.bariatricfoodie.com/product-review-bipro-berry-burst-protein-water/#comments Mon, 10 Apr 2017 23:00:45 +0000 https://www.bariatricfoodie.com/?p=16019 This product review was sponsored by BiPro USA. All opinions are my own. Soooo…it’s spring right? Like legit spring? Like…”we can now live without fear of a random snowstorm, turn the heat off, open up some windows, and let the fresh air in” springtime. Right? Well, it is for me anyway. Which really only means …

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This product review was sponsored by BiPro USA. All opinions are my own.

Soooo…it’s spring right? Like legit spring? Like…”we can now live without fear of a random snowstorm, turn the heat off, open up some windows, and let the fresh air in” springtime. Right?

Well, it is for me anyway. Which really only means two things:

  1. A-CHOO! (Spring allergies)
  2. It’s almost my real favorite season: summer. (Yes, summer. I love it!)

And summer means…BERRIES!

Now if you’ve been reading this blog a while you know I’m a fan of berries. I even tried my hand at urban forraging for a while. But that’s all behind me now. Today, we are here to talk about another kind of berry deliciousness, that will be just perfect for the summer time.

Berry. Protein. Water.

YES!

BiPro Berry Burst Protein Water, to be precise.

For those who don’t know, BiPro is my absolute favorite protein. It’s good, clean whey isolate protein, no extra “stuff” in it, which makes it perfect for post-ops who are…trying to watch their “stuff” intake. (Suave, I know…)

Last year they came out with their first two protein water offerings: Lemon Lift and Peach Power and I loved them! Late last year they began teasing that they’d release a new flavor, and now we know what it is – Berry Burst!

So before we get to the glass of refreshing deliciousness at the top of this post (and why it’s special), we, of course, we have to put it through the usual scrutiny.

The Aesthetics

So when BiPro started teasing the new flavor they started using the berry color on the bottle in posts, and immediately I knew it was berry-something. The bottle stays true to that mentality. It’s cheery looking and, as per usual, conveys all the necessary information right on the front.

When you open the bottle you the get smell of…well actually, not much. I mean it smelled like berries but it didn’t smell like “berries on crack,” which is what a lot of berry drinks smell like when you open them and is a YUGE 😉 red flag for artificial ingredients. And BiPro isn’t down with all that. So you get a subtle whiff of berry fragrance, but that’s about it. (By the way, for the sake of objectivity, I took the liberty of sniffing actual berries and…yep, they don’t smell too overpowering until you do something to them!)

Let’s move forward.

The Nutrition

As you saw on the label, BiPro Berry Burst Protein Water has:

  • 90 calories
  • 0g carbs
  • 0g sugars
  • 20g protein

The ingredients list is fairly simple as well: Filtered water, whey protein isolate, phosphoric acid, natural berry flavor (which I’m going to assume comes from berries), and Stevia extract. So all seems to be in order here.

Now let’s discuss…

The Taste

Ok so if you read my review for the Peach Power and Lemon Lift, you know that I loved them. They were lightly sweetened (sort of like a Hint Water), not overpowering in terms of smell or flavor concentration. My only real comment on them was that they left a dry finish after drinking, much like you’d experience after eating Greek yogurt.

I feel the exact same way about this water.

It tastes like what would happen if you left berries in water for a really, really long time, then decided to add a little bit of sweetener. I like that it’s not overly sweet because me and sweet broke up when I had surgery. (I still like sweet stuff but I hit my max on sweet flavors – whether there is sugar involved or not, very quickly). Bottom line: less sweet = good.

Personally, I didn’t think this one had as dry a finish as the other two so I decided to get La Petite Diva (my youngest daughter, or, “LPD” for short) to try it. Her immediate reaction?

“Tastes like yogurt.”

Out of the mouths of babes, Foodies! (Well, actually she’s 15 but still.)

So I guess it does still have a bit of a dry finish, which I don’t mind when it’s ice cold, which brings me back to the picture at the top…

Uses

Ok so you can certainly buy this and drink it straight from the bottle. And I wouldn’t be one bit mad at you if you did. But around here we like to “play with our food” so I was trying to find a more inventive way to use it. Last fall I was able to achieve yummy, protein-infused cranberry sauce with the Peach Power Protein Water, and I wanted to replicate that success.

But then my inner-Nikki and I had a talk. (My inner-Nikki is more like you guys…she’s the one who does NOT endeavor to use 57 ingredients and spend 10 hours in the kitchen laboring over complicated recipes.)

She challenged me to think of a super simple way to use BiPro Protein Water that might help you guys live a little bit of a yummier life and what we came up with was…

Protein ice cubes.

You don’t get any simpler than that!

I wish I’d taken pics of my process of making these (I have no excuse why I didn’t except that I didn’t), but I feel like you guys know how ice cube prep goes. The only thing that I did differently was to plop a few berries (in this case, blueberries, blackberries and raspberries) into the ice cube tray before adding the BiPro Berry Burst Protein Water, and popping those suckers in the freezer.

Interestingly, they took longer to freeze than regular ice cubes. Weird. But still, when they were done I had something truly special.

Not only did it keep my Protein Water in the glass cold, it also made it pretty! It looks sorta like sangria. Without any pigmentation. (Yeah.) Plus, it manages to infuse just a little bit more protein into the equation. I like when that happens.

But as I write this post now, a few days after this glorious experience, I am having another revelation (which you guys probably had from the git-go).

I can use these ice cubes in any drink I make.

Wait…I can use these protein ice cubes in any drink I make and add some protein to it. 

YASSSSSSSSS! (Can you see me making jazz hands? Cuz I am!)

Ok, I’m excited about this for two reasons:

  1. Because I made something simple. Truly simple. (Those of you who have followed this site a while know it is not in my nature to make simple, straightforward food).
  2. Now I get to go all Frank’s Red Hot while talking about BiPro water and go “I put that (BLEEP) in everything!)

Sigh. It’s the little things, y’know?

Moving on…

The Value

Ok I’m not gonna lie to y’all. BiPro Protein Water is not a discount priced item by any means. But if you think in terms of quality of protein, and even quantity of protein for the amount of calories, it’s actually a pretty good deal. It’s got a tiny bit more than two grams of protein for every 10 calories (the 10:1 ratio – that something should have a gram of protein for every 10 calories to be considered high protein – is my go-to measure).

But around here we also use a measure called “price per protein gram.” Basically, that’s the price you pay for each gram of protein you are getting from a product.

Now BiPro sells individual bottles of the protein water for $4.25, but for our purposes I’m going to use the price for the 12-bottle case, which is $49.99. So here’s how that works out:

  • $49.99/12 bottles = $4.16 per bottle
  • Each bottle has 20 grams of protein.
  • $4.16/20 grams of protein = $0.20 per protein gram

Now just for reference, most protein powders I review come in between $0.08 – $0.12 per protein gram so, like I said, this is on the high-ish side.

But. I’d like to point out two things:

  1. BiPro is almost always running some sort of promotion or coupon. The best way to learn about that is to get on their email list. They have one going right now that has a cool challenge associated with it. (More about that in a sec.)
  2. Standard shipping within the U.S. is FREE. Yes, free. Like gratis. Like zippo. Like “you don’t pay anything extra for shipping, Foodies!”

But to me the value in this product doesn’t come in the form of price. It’s 90 calories I can drink relatively easily and not only get my hydration in, but also 20 grams of protein! And now with the whole ice cube thing? Oh yeah. I’m putting that (BLEEP) in everything!

Verdict

I’m always in favor of trying BiPro! It’s good clean protein, made with good, honest stuff. It tastes good, it’s low-cal, it’s usually 0 carb. What more can you ask for?

Now above I mentioned they are running a special and I want to tell you about it because that might help you to be able to give BiPro a try. Starting April 17, BiPro is hosting a Jump Start Challenge, to help you get fit for the summer! As a part of the challenge you’ll receive tips by email to help you get leaner and stronger, but you’ll also have the opportunity to take advantage of one of two deals from BiPro. You can either get:

  1. $10 off their JumpStart Kit, which contains: (2) 1 lb. jars of protein powder in the flavors of your choice, 4 protein waters in the flavors of your choice, BioZzz packets, a shaker bottle, a sport towel, a cookbook and a coupon off your next purchase. Price: $89.99, after $10 off promotion.
  2. Or you can get 20% off a case of BiPro Protein Waters. (Which brings the price down to $40 per case/$3.33 per bottle/$0.16 per protein gram WITH free standard shipping in the U.S.)

So if you’ve been wanting to try the BiPro Protein Waters, this is a great opportunity to save some money AND get involved in a healthy challenge that gets you ready for the summer. I’ve signed up to receive my tips and I used the coupon to get another case of the Berry Protein Waters (because…um…did I mention I’m gonna put that (BLEEP) in everything???)

Now the question is…will you join me? Click the button below to sign up to get coupon and join the challenge.

I wanna take the challenge!

 

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How Nik Does Flatbread https://www.bariatricfoodie.com/how-nik-does-flatbread/ https://www.bariatricfoodie.com/how-nik-does-flatbread/#respond Sun, 19 Mar 2017 20:38:47 +0000 https://www.bariatricfoodie.com/?post_type=recipe&p=15823 So let me give you a little spoiler about this flatbread post. If you clicked through thinking I was going to give you a recipe to magically turn cauliflower (or some other veggie) into flatbread…this post is gonna disappoint you. Alas, there is actual starch here! Now if you are of the “I don’t eat …

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So let me give you a little spoiler about this flatbread post.

If you clicked through thinking I was going to give you a recipe to magically turn cauliflower (or some other veggie) into flatbread…this post is gonna disappoint you. Alas, there is actual starch here!

Now if you are of the “I don’t eat starch, ever!” school of thought, I respect that.

And I also invite you to check out one of the many, many, MANY other posts on Bariatric Foodie that don’t contain a starch. Cuz this one does. And I ain’t sorry!

Now that that bit of business is over. Let’s talk flatbread. I was in the mood for it on a recent afternoon.

But like most post-ops, I have starch rules. I’m not a “post-op gone wild,” after all.

My starch rules are mostly in place to ensure that I stay at, or close to, a ratio of 40/35/25. That is, 40% of my daily calories coming from protein, 35% from carbs, 25% from fat. That’s how I’ve eaten thus far and it works for me on several levels.

Weight stable? Check. Blood sugar stable? Check. Enough variety so that I don’t constantly dive head first into a bag of Flamin’ Hot Cheetos? Check!

But I digress. Here are my rules:

  1. The starch I use has to be whole wheat, a good amount of fiber and not too many calories.
  2. There must be a lean protein source on that sucker somewhere.
  3. I cannot load this thing down with fat (and many restaurant flatbreads are loaded with oil…which is yummy…but my system and excessive amounts of fat don’t get down like that).

So those are my rules. From those rules, I can make many yummy flatbreads. Like this one.

Now I’m going to give you the exact recipe for this flatbread, but think of this more like a template. You can switch out the protein, the cheese, the veggies. So long as you use this method, it usually turns out ok. So, as always, play with your food!

Let’s meet the cast of characters for this flatbread.

Do you guys shop at Aldi? If not, why not? Cheap, healthy food! Who doesn’t love that???

So here we have our flatbread, shredded cheese, an assortment of colorful veggies, and some flavored chicken sausages. Yep…this is gonna be good.

Ok so the first thing you wanna do is crank your oven up to good, old 350. (When in doubt about baking nearly any recipe, or if the temperature was omitted, it’s almost always ok to bake stuff at 350, by the way. Almost.) Next, you wanna lay your flatbread out on a cookie sheet (mine is covered with foil because my cookie sheets are old and brown, which means things burn faster on them, so I cover them with foil). Spray your flatbread on both sides with some non-stick cooking spray.

For good measure, I also put a teeny, tiny sprinkle of salt. Not much. Just a lil’ sprinkle. Then pop it in the oven for 10 minutes. (Seriously…only 10 minutes. Set your oven timer!)

From there, you’ll want to chop up your veggies and saute them until they are soft but not completely limp. Now I’ll issue a warning here. If you’re only making one flatbread, it’s really easy to over-prep your toppings. I literally cut about a half-inch piece off of each pepper I used and cut that into slivers – and even that was a lot, as you can see in the very first picture!

Now, I’ll admit that I pre-chop my veggies before I start this whole shindig so that I can have them all nice and cooked by the time the flatbread comes out of the oven. Speaking of which.

This here is what you’re going for. It should be toasted, browned toward the corners, but not burned (this one is a little bit over-done but thankfully it worked out for me).

I usually dice up my chicken sausage (I didn’t get a pic of that – sorry!) and toss it in the pan separate from the veggies, just to warm it up and get a little singe around the edges. Now comes the fun part. You get to load your flatbread up!

Here’s how I usually layer it: I put half of my cheese directly onto the flatbread. I top that with a mixture of veggies/meat, and then top with the other half of my cheese. I like to finish it off with some ground black pepper. Then I spray all that with another round of non-stick (just to make sure it doesn’t burn).

Then you wanna pop it back in the oven. I’m so serious about this part: it only needs to go in like 5 minutes. The only thing you are trying to accomplish at this point is to melt the cheese. Everything else is cooked. Do not leave the kitchen. Stay there for five minutes. It’s an investment! Because here’s what you get if you do it right.

YASSSSSS! This is what we want. Crispy flatbread. Melty cheese. Softened veggies. And yummy protein. NOM!

From here, you would just use a pizza slicer to cut that sucker open!

Now, let’s talk about a few things. Because I know some of you have questions.

Can I eat the whole flatbread? Yes, yes I can.

Can you eat the whole flatbread? I dunno. I don’t know you or your stomach. Use your best judgment.

Does this keep well if you have to save some of it? Yes, but when you reheat it, it’s best to do so in a low-temp oven (200 degrees) or a toaster oven. But it keeps fine.

How many calories/carbs/____ does it have? Good question! As with all Bariatric Foodie recipes, I’m going to leave that to you to work out using the actual ingredients you have on hand. However, I will say that the flatbread is 100 calories, 17g carbs, 8g fiber (so 9 net carbs) and 9g protein. I tell you that so you can look for a comparable flatbread if you don’t have an Aldi.

Do I ever get afraid that my flatbread is a gateway food that will inevitably lead me to a life of mass consumption of Oreo cookies? Hey…you…who does not do carbs…I thought I told you at the beginning to skip this post! Seriously though…nope. I eat responsibly and I trust my surgery to help me control my appetite. So far, that works for me. Your mileage may vary. As always, #KnowThyself.

Any other questions? Drop ’em in the comments. I’m here for you!

Low-Carb Flatbread
Flatbread is one of those things, I am completely unwilling to give up just because I'm trying to eat healthy. This recipe uses affordable, yummy and healthy ingredients to give me the taste I love for a fraction of the calories!
Servings1 flatbread
Prep Time15 minutes
Cook Time15 minutes
Ingredients
Instructions
  1. Preheat your oven to 350 degrees. Lay your flatbread out on a cookie sheet and spray it down on both sides with non-stick cooking spray. If desired, add a tiny sprinkle of salt. Bake for 10 minutes, or until flatbread is crisp and edges are slightly browned. Remove from oven and allow to cool.
  2. Saute your veggies in a pan over medium heat until they are slightly softened, but not completely limp. Set aside.
  3. Spray your pan with nonstick again and sautee your diced chicken sausage until it is warmed through. Set aside.
  4. Top flatbread first with half the cheese. Then cover that with the vegetables and meat. Finally add the remaining cheese. Spray all that with nonstick cooking spray once more.
  5. Bake in 350 oven for 5 minutes, or until cheese is melted. Slice with a pizza slicer and enjoy!

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