Five Products Every Bariatric Patient Should Know About

One of the things I love about this blog, and our
communities on Facebook and Twitter is that it’s constantly growing! As folks
get their surgeries they are discovering Bariatric Foodie and joining in on the
That’s great, but it occurs to me that sometimes I reference
products I love like everyone knows what they are. So new Foodies, this one’s
for you! Here are five products every Foodie should know about, with links to
check them out!
What is it?
PB2 is a product made by Bell Plantation. It’s actually a
by-product of peanut oil. When peanuts are pressed for oil, they leave behind a
powder that, when added to foods, gives the flavor of peanuts with a fraction
of the calories and nearly all the protein! Two tablespoons of peanut butter is
roughly 200 calories, 17g fat, 7g protein. Two tablespoons of PB2 is 45
calories, 1.5g fat, 5g protein.
How do you use it?
I personally like to put it in yogurt, in my oatmeal, in
protein shakes. But the possibilities really are endless! Here’s a link tocheck out PB2!

And here’s my all-time favorite recipe using PB2.

Textured Vegetable
What is it?
Textured Vegetable Protein (or TVP) is a soy-based product
that is often used in foods in place of meat. If you’ve ever eaten imitation
bacon bits (voluntarily or otherwise) you’ve eaten TVP. While there are debates
about the benefits and drawbacks of soy, TVP packs a powerful protein punch in
a small quantity. A quarter cup of TVP is 80 calories with 12g protein!
How do you use it?
I personally use it in a variety of ways. I add it to my
oatmeal, I use it to make the “tuna burgers” my youngest daughter loves so
much.  It can usually be found in your local grocery
store in the health food or organic aisle. The most common shelf brand of TVP
is called Bob’s Red Mill.

Here’s my tutorial on how to use TVP.

Sugar-free Syrups

What are they?
Sugar-free flavored syrups are most commonly used in coffee
shops to flavor coffee. But us Foodies know there are many other uses! The two
most popular brands are Torani and Davinci. Syrups come in a plethora of
flavors with new ones coming out all the time.
The one drawback some Foodies have with these syrups is that
they are made using either Splenda or sucralose (which is the main ingredient
in Splenda). Some Foodies either don’t tolerate Splenda or sucralose well or
don’t desire to use them. I’m currently checking out some syrups with natural
sweeteners, so stay tuned for more information.
How do you use it?
The better question is how don’t you use it? You can use these syrups in protein shakes,yogurt, oatmeal, desserts and much, much more!

Here’s a link to my top 10 favorite syrups!

Quest Bars

What are they?

I have a well documented love for Quest bars! To me they are what every protein bar should be. They usually have between 190-200 calories and 20g of protein, most with fewer than 5 net grams of carbs. You can’t beat that with a stick! I always give newer folks the advice to eat only half (or a quarter) of one to start and to microwave it about 12 seconds in the microwave. 

How do you use it?

I’m pretty straight up with my bars. I eat them as-is, although on the Quest Facebook Page they often share that other customers like to bake them and include them in different kinds of recipes.

Here are my reviews to date of Quest Bars flavors:


What is it?

Although in recent times I had switched to now discontinued Atkins Baking Mix (which was low-carb and high-protein), Carbquik is definitely worth knowing about. 
It’s a baking mix, which means  you can easily make baked goods with it (along with things like pancakes and waffles) because it already includes some baking powder. It also has a boatload of fiber, which is why it’s low carb. (Educational Moment: Any starch claiming to be low-carb can only be low-carb by adding fiber, which the human body cannot digest, thus taking away from the carbs we absorb.) 
How do you use it?

I’ve used it a few things and interestingly enough the net carbs per serving always comes to 3g. Freaky. Anyway, here’s a link to where you can get some and here’s a few ideas on how to use it:


  1. I LOVE PB2! It's not good as a peanut butter replacement in every situation (makes a mess out of protein balls), but it's yummy and works in so many ways. Plus the nutrition label is so much happier than real peanut butter!

    I do wish the Torani syrups had a version with something like stevia instead of just artificial sweeteners. I see you talk about them all the time, and they sound so yummy, but I know they'd make me ill.

  2. Great recipes

  3. I love the Skinny syrups by Jordan. Torani is ok but I love the flavors Skinny has.

  4. Question: Why not use Stevia and: vanilla, almond, coconut or other real flavors (NOT artificial)? I’ve used Stevia in lot’s of stuff that call for sugar and it’s worked. I use in my oatmeal adding vanilla (few drops) cause I LOVE vanilla. The thought of using a syrup made with a chemical sweetner bothers me.

    • Hi Marjorie,

      I don’t use stevia and other products for one simple reason: I don’t like them!

      This website has always been a true accounting of my experience as a post-op.

      However the motto of Bariatric Foodie is “Play With Your Food,” which means that you are free to take my ideas and put your own spin on them. So if you like natural sweeteners better, by all means use them! I’m not going to use them because, as a rule, I don’t eat food I don’t like. But neither should you! So play with your food and if you have product recommendations that you feel I should lift up, feel free to send them along! My email address is

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