Vegetarian, vegan, raw foods

6 weeks out and moving to regular food on sunday, what fruits and veggies will I be able to eat?

Carrot Cake Protein Bars Calories: 94
 Fats: 1.25 grams
 Carbs: 10 grams 
Protein: 10 grams Ingredients: 1 cup oat flour (I puree old fashion oats in the processor, it's cheaper and more easily available) 2 scoops vanilla whey protein 2 tsp cinnamon 1/2 tsp baking soda 1/4 tsp salt 1/8 tsp allspice 1/8 tsp nutmeg 4 egg whites 3/4 cup Splenda, Truvia, or Ideal 8 oz baby food carrots (or if you're feeling ambitious, steam baby carrots till soft and puree with a little water) 4 oz Water Directions: Preheat oven to 350 degrees. Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in …

Someone here asked me to post a blended Soup recipe... sorry, I don't remember who that was. But today I got into the kitchen and messed around and am REALLY happy with the results! Creamy Edamame, Lime, and Coconut Soup

If you are a pasta lover then get yourselves some shirataki noodles in place of wheat pasta. They have no carbs, low fat, low calories and while they don't have the same texture as regular pasta they are an excellent substitute....and I'm italian

OOPS! Sorry, this should have gone in recipes.... This is one from my old lowcarb recipe repertoire that I've been eating lately in the morning. For some reason it goes down better than eggs and it's less boring than my old standby cottage cheese. Ready? 1/4 cup flaxseeds One egg Touch of breve cream, coffee creamer or whipping cream sweetener sea salt pepper lemon butter maple syrup extract Grind the flaxseeds in a coffee grinder until you get a moist flour. Dump it in a bowl with the egg and a dab of whipping cream. Add sweetener, a pinch of salt, and one grind of pepper. Put a half teaspoon of butter in a frying pan, and pour the batter in. Make a …

Have you tried these? They cost a ton in the store, but easy to make at home for cheep. Ingredients 1 bunch kale (curly edge ones are best) 1 tablespoon olive oil 1 teaspoon sea salt ( you can try adding garlic, seasoned salts or nutritional yeast for variety) Directions Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.(or oil lightly) With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner (wet kale will mess with the time) . Spread out on cookie sheets in one layer. Drizzle kale with olive oil, toss …

1 small jar of salsa drained 2tb butter 2tb flour 1 cup milk 6 cups shredded cheese of choice but cheddar and monterey jack work really well. Salt to taste. Put salsa into a mesh sieve and allow to drain while you prepare the rest. Melt butter and whisk in flour making a paste. Whisk in milk and allow to cook until sauce is thickened (about 5 minutes) add cheese in thirds stirring and melting between each addition. Stir in salsa. use as a dip for veggies NUMMY

Go to www.josephsbakery.com and check out the nutritional breakdown on their Flax/Oat Bran & Whole Wheat Lavash and Pita breads. Amazing!!! The only bread I buy now is the really thin sandwich buns which I use for toast for Breakfast. There is no way to eat a whole one of either the lavash or pitas. I use 1/4 of the lavash for a pizza crust and 1/2 of the pita for stuffing with tuna salad or sandwich fillings. You can cut them in any shape. For crispy things like chips, pizza crust, etc. place them on a baking sheet or stone, spray them with Water and crisp in 350 degree oven for about 10 min. You need to watch closely or they will overbake. One of the most f…

I have found what I think in a great substitute for bread crumbs. I love to have a little coating on my tilapia, chicken palliard and baked cheese sticks, and I stumbled onto this at the grocery one day...wheat germ!! It is has more nutritional value than bread crumbs and adds a great nutty flavor. You can add any seasonings to it just like you would to bread crumbs. Here is the comparison for 1/4 cup of each: Wheat Germ: 100 cal, fat 2 gms, net carbs 8, Protein 6 gms Bread Crumbs: 120 cal, fat 3 gms, net carbs 19, protein 4 gms I don't know about the rest of you, but I am having a great time finding ways to cook really great tasting food since being sleeved…

Does anyone do protein bars? Like for a quick protein on the go? Im 7 weeks out and was at costco and tried these really good protein bars. Just wanna know If so what kind, and ETC THANKS

So I steamed a floret of cauliflower for a side (removing most of the fibrous stem) and half way through I decided to throw in a wedge of laughing cow swiss (lite). YUM

I tried a recipe today that I heard on food Network. Claire Robinson on Five Ingredient Fix made these PB Cookies with no flour. I'm not going to post it here because it may be copyrighted, but you can find it on the website. I made it just like the recipe except substituted Splenda of course for the sugar. I scooped the cookies out with a 1 tbsp scoop and I got exactly 20 cookies out of the recipe. That means each cookie calculates to 84 cals, 3 carbs and 3 Proteins. I baked them on Pampered Chef stoneware. They are very fragile with they come out of the oven, don't even feel like they are cooked. So I left them on the stone for 5-10 minutes and then placed th…

So I started the pureed phase and I made this little dish that sounds absolutely disgusting but turned out well... 1 large eggplant several scoops of unflavoured Protein powder (mine tastes a bit like cheese powder...) 1 jar of ready made Pasta sauce. 1 boullian cube (or salt and pepper to taste if you don't like boullian) a very very faint sprinkle of parm cheese just to decorate the top. three cloves of garlic crushed to a pureed consistancy I take the eggplant and cut it into small cubes. Put it in a small stock pot and cover in Water only until it barely covers the top. Put the boullian in and let simmer for about 20 minutes or until mushy. Put in the ga…

This is a very yummy treat. Peanut Butter Cup 1 sugar free fudgepop 2 tablespoons of natural peanut butter 2 tablespoons of cool whip free Put the frozen fudgepop in a bowl, and place it in the microwave for 10 secs or so, so the stick will easily slide out. Mix the fudge pop, peanut butter, and cool whip together. ENJOY!!!! makes one serving

Allrecipes.com has a great recipe for Tofu Parmigiana. I made it last night and it was delicious . Tasted more like eggplant parmigiana (I used the suggestion of dipping in flour and egg as well; and used a Pasta sauce). I have a recipe for a sandwich spread and Chinese stir fry from the same site but have not tried them yet. Anyone else got a favorite way to use tofu? I'm loving the high Protein count; and it goes down a bit easier than meat. http://allrecipes.com/recipe/tofu-parmigiana/detail.aspx

My NUT reccommended it. It only has 5 absorbable carbs per serving and tasted exactly and I mean exactly like regular pasta. Check out the box it explains the carb calculation. The only place I can find it where I live is at Kroger's which is a grocery store.

I modified the chicken pot pie crepe recipe I made the other day to make a sweet crepe. carb chocolate crepes Crepes: 4 eggs 1/2 cup ricotta 4 tablespoons flour Pinch of salt 3 tablespoons milk . In a medium bowl beat the Ricotta with the eggs. Beat in the flour, salt, and milk. Allow to sit for 15 minutes. Heat an 8-inch nonstick skillet over medium-low heat. Coat with vegetable cooking spray when hot. Pour in 2 tablespoons of batter and swirl the pan to coat the entire surface in a thin layer. Allow to cook, without turning, until completely done. The top should be no longer shiny and when you touch it it’s not wet. The bottom will b…

I really like this blog, she has some great recipes. This one sounds like it would be really good for sleevers, although I would chop the celery and fennel a little finer and use slivered almonds. Just my preference. I haven't tried it yet, but it looks and sounds great, so I thought I'd share. Check out some of her other recipes while you're there. No paid endorsement or anything--just sharing. http://smittenkitchen.com/2011/02/green-bean-salad-with-pickled-red-onions-and-fried-almonds/

OMG! Tonight I made the pistachio Protein mini muffin recipe from Eggface and it was incredibly delicious! I used cottage cheese instead of oil and they came out moist and amazing. My fiance said they are his favorites so far. Here is the link: http://theworldaccor...nd-wrap-up.html Attached is a picture of the cute yummy darlings that I baked up tonight. Eggface's fun muffin/donuts recipes are really keeping my carb and sugar cravings to a minimum. I calculate the stats as: serving: 1 muffin 43 calories 2g fat 3g carbs 4g protein Rockin' my sleeve with some help from my mini muffin pan!

Hi All, I just discovered these their wholegrain white sandwich thins they are 100 cal and loaded with fiber. They are great gives you the feeling that you are eating a sandwich without all that bread.

Has anyone tried this? Its in the frozen food section at health food/whole food groceries all around Dallas. Several of the people at work swear by it. 80 c a slice, 1/2 g fat, 15 g carb (3 Fiber, 0 sugar), 4 grams of Protein their website http://www.foodforlife.com/ I am still not sure???!!!

Cauliflower Fried Rice *no rice is actually used in this recipe! 1/2 head of raw cauliflower, grated ( about 3.5 cups grated) 3 green onions 4 cloves garlic, minced 1/2-1 t garlic salt 3 eggs beaten Olive oil Cooked and diced pork, shrimp, chicken (optional) In a wok or large pan, heat enough oil to cover the bottom. Fry minced garlic and white part of onions for approx 1 min. Add grated cauliflower and fry for approx 5 min, stirring constantly. Add garlic salt, green onion tops, and meat and stir until mixed. Push mixture to one side of pan. Add more oil if necessary and scramble eggs in empty side of pan until done,but still moist. Stir eggs in…

My oatmeal Crisps recipe - Debbie Leidig aka Sweetgalntx 1 cup Crisco, melted 1 cup Splenda brown sugar 1 cup Splenda 2 eggs, beaten 1 tsp vanilla 1 tsp soda 1 cup pecans, chopped 1 cup flour 1 tsp salt 4 cups quick cooking oatmeal Mix first 5 ingredients, sift flour ,salt, soda together and mix well. Fold in oatmeal and pecans. Shape into 1" balls. Place on greased cookie sheet. ( I flatten each ball a bit. With a glass.) Bake at 350 degrees for 10 minutes. Makes a lot.

I am looking for a low carb protein bar recipe. I may just have to experiment if I can't find one that sounds good. I have found a lot of recipes, but most are super high calorie, or high carb or both. Any help would be appreciated. Thanks.

Well, I was at the store and saw this pita bread made of rolled oats, flax seed, and whole wheat. Each whole pita has 60 calories and of course I can only eat about a third of one. My husband kindly eats the larger piece after I cut it! So I made my tuna with fat free ranch and spices and added to my pita and was that ever good. They are at Walmart deli if anyone is interested and at abt. 20 calories for the portion I ate I think I'll do that again with my chicken salad...may have to buy more since I've got my hubby eating healthy with me now.

I just remembered this super good snack that I used to eat when I was doing the low carb diet So I made it today!!! Parmesan cheese chips they are SO good. In 1/4 cup of the cheese there is 110 cal, 1 carb & 9 Proteins. I use the Kraft shredded parmesan cheese, measure 1/4 cup then seperate it into 5-6 piles and pat down on a cookie sheet with parchement paper. (if you don't use parchement, you'll need to spray some nonstick cooking spray on a cookie sheet) Personally I like it better without the spray. Then bake on 350 for about 5 minutes or until the edges are a light brown. let them cool and the should be nice and crispy and FULL of yummy flavor.

12 oz Longhorn cheese, grated 3 eggs, beaten 1 can green chilies; chopped Mix all together well. Lightly butter a square dish. Bake @ 350 degrees for apx 20 minutes or until melted and slightly brown around the edges. This is a big hit at parties.

I was given one of these without any instructions. Does anyone know where or how I can find it. I've googled, binged and everything else I can think of. I really could use it.

I love pinto Beans, they are a low fat meal and have a decent amount of Protein. Plus they taste great on a winter day! I like to make them the day before I plan on eating them, the tastes just seem to marry overnight. 4 cans of pinto beans (I like to buy sun vista or any other mexican food brand) 1/4 of a small white onion diced 1 small clove of garlic minced garlic salt to taste Take your diced onion and garlic and pour a tiny bit of juice from one of the cans of pinto beans into your cooking pan. Sweat them on low for two or three minutes getting them nice and soft. Pour in all the beans and juice from the cans. Cover pan with lid and cook low and slow for 45…

Ok.. so first of all...I made these neato things called "cloud bread" that I found here: sugar free Cinnamon syrup (DaVinci, Torani, Starbucks...whatever) Bake as directed in recipe above. Mix some cream cheese with some splenda to taste...(sweetened cream cheese) and a little butter to smooth it out, use as a "frosting" for the "pastry". enjoy!:lol0::001_tt2:

Hey yall. This is something my mom used to make for me when I was little. I thought maybe it would be good to eat when you start your mushies, since it's basically roasted veggies. Cut the eggplant into discs and sprinkle them with some olive oil, salt and pepper. Roast in the oven until soft (I don't really know how long your supposed to roast it for; I do it at 425 for about 25-30 minutes. it depends on how much crunch you like to your veggie). Once they are roasted, pull them out and top with some marinara (I just use jarred spaghetti sauce) sprinkle with some low fat cheese and put it back in the oven until the cheese melts. Viola!

I picked up some Lawry's Sun Dried Tomato Marinade today, you can use it on meat or veggies. I cooked up some bell pepper, some zucchini, white onion and some mushrooms. I sauteed the bell pepper, zucchini and onion for a few minutes in a bit of Water and non stick spray. Then I added a tablespoon of the marinade in the pan and continued to sautee, the last minute I added the mushroom and a tiny bit more of the marinade. They turned out delicious! The marinade has 15 calories in a tablespoon and only 2 grams of carbs. I ate the veggies along side a couple oz of Pollo Preperado (prepared chicken, from the local mexican meat market). It was a delicious and filling meal! …

Ok I took a friends brownie recipe and made it low carb and high in protien 3 cups splenda 2 cups soy flour 1 cup hershey baking chocolate 5 eggs Tsp baking powder Tsp vanilla Tsp salt 3 sticks butter 3 scoops unflavored protien powder 1 cup simply jiff Peanut Butter Melt butter and mix splenda vanilla then add each egg seperately then microwave PB for 45 seconds to make runny mix the rest together 20 mins on 350 you got low carb high protien brownies

With the band out and the sleeve done, I am enjoying being able to eat healthy foods. Roasted veggies are fabulous. I line a pan with foil, spread out the veggies (asparagus today), and lightly spray them with Pam olive oil and then sprinkle with a little onion powder and salt and pepper. Bake for 20 min at 425 degrees and enjoy... healthy and filling.

just discover something to make with the protein shakes mix and the wonderslim protein chocolate cake mix (low carb 6 grams and 15 grams of protein in one package don't eat it very much but when i need it it comes in handy) so take your fava protein mix and 5 or 6 table spoon of fat free cool whip and mix it. it should become creamy. cook the cake in the microwave. let it cool of course and then slice it in half "vertical" (no pun intended) put the mix in between then put in the freezer. enjoy!:crying: (i'm thinking of buying the carbzero mix to use as the bread for when i make stuff .it has no carbs in it)

Here is the link for pineapple cake : Pineapple cake This recipe was posted at my surgeon's site. I just loved it and thought of sharing it with everyone. If you go through the link you will see the detailed nutrition analysis and the serving size also. Enjoy !!

This soup is really good and should be pretty good for Proteins. I think it has about 7.10 proteins p/cup the way I made it tonight. 6 Tablespoons of butter or marg 1 Tablespoon finely chopped onion 5 Tablespoons flour 1 cup chicken broth (I used the whole can of undiluted) 2 cups milk (I use skim) 3/4 teaspoon salt Dash pepper 1 package (10 oz) frozen chopped broccoli, thawed (If I do not have chopped, I have used florets. It will chop up in the blender. I just used the whole bag even if it is more than 10 ozs.) Heat butter and onion for 1 1/2 - 2 min on high in the microwave. Blend in flour. Gradually add broth, milk, salt and pepper. Heat 7-9 min on medium o…

Does anyone else eat these? food stage.

I picked some fresh greens from my garden today. Collard, mustard, spinish, turnip and some wild poke greens. This is how I cooked them. Of course you can use any kind that you like. In a gallon sized pot brown 3 or 4 pieces of bacon with 1 heaping T. of minced garlic. Add your fresh washed greens. I put in about 1 gallon or more. Push them down in the pan. Add 2 cans of fat free chicken broth, put on lid and cook until tender. They will cook way down and wont make as much as you think. I have enough to last me for a few days. They are very good warmed up. I like a little vinegar with mine.:confused1: Enj…