Jump to content
×
Are you looking for the BariatricPal Store? Go now!

what is your favorite snack post op



Recommended Posts

Cheri do you use canned chick peas?I've been wanting to make this for a while. I love chick peas!

No, but only because they don't sell them where I live. I have to go to a Turkish market just to find the dried ones. :) That said, it's possible to do it with canned chickpeas. Just rinse them well and then toss them with a little oil (very little - just a tsp or two to make the spices stick - and if you use canned Beans you might not even need the oil) and your favorite spices, then bake at 400 on a lined baking sheet for 30-45 minutes, until they're dry and crispy.

~Cheri

Share this post


Link to post
Share on other sites

Awesome! Chick peas! My favorite part of the salad I swear I pick around everything else! Lol

Share this post


Link to post
Share on other sites

Thanks!

Share this post


Link to post
Share on other sites

cheri chick peas sounds great so what do you do just roast them whats the texture

Share this post


Link to post
Share on other sites

Ok, hope I'm not stepping on any toes...like I said this is NOT my recipe....someone else posted it here...I just can't find it here now...here goes:

Protein balls

1 cup old fashioned oats

1 1/2 cups Protein Powder (I used chocolate)

1 cup Peanut Butter (I used crunchy Skippy)

Handful of dried fruit (I used cranberries)

Dash of SF Torani Syrup (to taste)

Splenda (I used 3 packets)

Mix the glob together with a little Water until you get a consistency to roll into balls. Roll into balls a little smaller than golf balls and freeze. Take them out and defrost when you plan to eat. They're good frozen and defrosted.

Yum!

These sound delicious, thank you!

Share this post


Link to post
Share on other sites

cheri i made the chick peas today. they are cooling right now i added garlic powder, chili powder, paprika and a tsp of olive oil i hope i like them

Share this post


Link to post
Share on other sites

i dont like the chick peas baked i thought they would be crunchy in my mouth the outside is but the inside is still soft and i baked them for a long long time

Share this post


Link to post
Share on other sites

Sorry to hear that! The texture on mine is crunchy - my husband says they're like corn nuts but I'm not sure I agree. They're definitely closer to a roasted nut and not soft at all.

If you're willing to give them another shot, I'd either cook them at 450 instead of 400 or cook them longer.

~Cheri

Share this post


Link to post
Share on other sites

ok i will try to cook them at a higher degree. i cooked them for like an hour they even split, i was so upset because they were so soft in the middle what did i do wrong

Share this post


Link to post
Share on other sites

I read here to put turkey pepperoni in between 2 paper towels and microwave them for about 35 seconds. It makes them crunchy and I'm LOVING them with a Babybel cheese!! Mmmmmm....

Also big, blue cheese stuffed olives.< /p>

Share this post


Link to post
Share on other sites

For a long time it was Jerky. Now I'm not so very into meat - especially since I got pregnant - and my very favorite snack right now is roasted chickpeas.

I do them with a sweeter blend of spices or I do them with paprika' date=' garlic and onion. YUM.

Or hummus, with some homemade pita chips and an assortment of veggies.

I'm on a chickpea kick right now, and blame the pregnancy. It's a far better craving than the chicken nuggets (gag!) I wanted with my twins. :)

~Cheri[/quote']

Cheri, roasted chickpeas??? Sounds yummy! Can I ask how long and what temp also do you lightly coat w olive oil? Thanks for the IDEA :)

Share this post


Link to post
Share on other sites

Oops never mind Cheri, just saw your other post on how to cook! :)

Share this post


Link to post
Share on other sites

cheri i think i know what went wrong. they were canned. do you know where i can get some thats not canned

Share this post


Link to post
Share on other sites

Current favorites (but not all at the same time):

pickled okra

jalapeno cheese

kefir

Goldfish crackers

Share this post


Link to post
Share on other sites

You know, I am sure that you could find some dried ones in the same aisle at the Beans at your local grocery. If not there, definitely by the Hispanic foods section, because I know for a fact that Goya sells dried garbanzo beans/chickpeas.

I have to buy them this way (I'm overseas) and I just soak them at least overnight (usually closer to 18 hours), changing the Water once. Then I drain them and put them in a big pot covered with several inches of cold Water. Do not add any seasoning or salt to Beans before you cook them or they'll stay tough. Then I cook them over med-high heat until I get a nice simmer going (turn it down if they get to boiling too high) and let them cook anywhere from 30 minutes to 75 minutes. It's such a range because you cook them until they're the texture you want. If they're for roasting, you don't mind if they're a bit tougher or have more bite, but if they're for salads or hummus you cook them until they're nice and soft. Just test one every now and again to check the texture.

Keep an eye on the level of the water, too. Always keep the beans covered by at least an inch of water. If they get foamier than you expect, just lay a wooden spoon across the top of the pan and it will keep it from overflowing.

Once they're cooked, proceed from there.

I suppose it might seem like a lot of work but I cook and bake a lot, and living overseas have just had to learn to live without a large variety of the canned goods we take for granted in the states. I suggest you make a double batch of the chickpeas and puree half into a yummy hummus dip or make the whole chickpeas into a delicious salad. Several snacks/meals with minimal effort. :)

~Cheri

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Trending Products

  • Trending Topics

  • Recent Status Updates

    • Prdgrdma

      So I guess after gastric bypass surgery, I cant eat flock chips because they are fried???  They sell them on here so I thought I could have them. So high in protein and no carbs.  They don't bother me at all.  Help. 
      · 1 reply
      1. NickelChip

        It's possible for a very high fat meal to cause dumping in some (30% or so) gastric bypass patients, although it's more likely to be triggered by high sugar, or by the high fat/high sugar combo (think ice cream, donuts). Dietitians will tell you to never do anything that isn't 100% healthy ever again. Realistically, you should aim for a good balance of protein, carbs, and fat each day. Should you eat fried foods every day? No. Is it possible they will make you sick? Maybe. Is it okay to eat some to see what happens and have them for a treat every now and again? Yes.

    • NovelTee

      I'm not at all hungry on this liquid pre-op diet, but I miss the sensation of chewing. It's been about two weeks––surgery is in two days––and I can't imagine how I'll feel a couple of weeks post-op. Tonight, I randomly stumbled upon a mukbang channel on YouTube, and it was strangely soothing... is it just me, or is this a thing? 
      · 1 reply
      1. NickelChip

        I actually watched cooking shows during my pre-op, like Great British Baking Show. It was a little bizarre, but didn't make me hungry. I think it was also soothing in a way.

    • Clueless_girl

      How do you figure out what your ideal weight should be? I've had a figure in my head for years, but after 3 mths of recovery I'm already almost there. So maybe my goal should be lower?
      · 3 replies
      1. NickelChip

        Well, there is actually a formula for "Ideal Body Weight" and you can use a calculator to figure it out for you. This one also does an adjusted weight for a person who starts out overweight or obese. https://www.mdcalc.com/calc/68/ideal-body-weight-adjusted-body-weight

        I would use that as a starting point, and then just see how you feel as you lose. How you look and feel is more important than a number.

      2. Clueless_girl

        I did find different calculators but I couldn't find any that accounted for body frame. But you're right, it is just a number. It was just disheartening to see that although I lost 60% of my excess weight, it's still not in the "normal/healthy" range..

      3. NickelChip

        I think it's important to remember that the weight charts and BMI ranges were developed a very long time ago and only intended to be applied to people who have never been overweight or obese. Those numbers aren't for us. When you are larger, especially for a long time, your body develops extra bone to support the weight. Your organs get a little bigger to handle the extra mass. Your entire infrastructure increases so you can support and function with the extra weight. That doesn't all go away just because you burn off the excess fat. If you still had a pair of jeans from your skinniest point in life and then lost weight to get to the exact number on the scale you were when those jeans fit you, chances are they would be a little baggy now because you would actually be thinner than you were, even though the scale and the BMI chart disagree. When in doubt, listen to the jeans, not the scale!

    • Aunty Mamo

      Tomorrow marks two weeks since surgery day and while I'm feeling remarkably well and going about just about every normal activity, I did wind up with a surface abscess on on of my incision sights and was put on an antibiotic that made me so impacted that it took me more than two hours to eliminate yesterday and scared the hell out of me. Now there's Miralax in all my beverages that aren't Smooth Move tea. I cannot experience that again. I shouldn't have to take Ativan to go to the lady's. I really looking forward to my body getting with the program again. 
      I'm in day three of the "puree" stage of eating and despite the strange textures, all of the savory flavors seem decadent. 
      I timed this surgery so that I'd be recovering during my spring break. That was a good plan. Today is a state holiday and the final day of break. I feel really strong to return to school tomorrow. 
      · 0 replies
      1. This update has no replies.
    • BeanitoDiego

      Now that I'm in maintenance mode, I'm getting a into a routine for my meals. Every day, I start out with 8-16 ounces of water, and then a proffee, which I have come to look forward to even the night before. My proffees are simply a black coffee with a protein powder added. There are three products that I cycle through: Premier Vanilla, Orgain Vanilla, and Dymatize Vanilla.
      For second breakfast on workdays, I will have a low-fat yogurt with two tablespoons of PBFit and two teaspoons of no sugar added dried cherries. I will have ingested 35-45 grams of protein at this point between the two breakfasts, with 250-285 calories, and about 20 carbs.
      For second breakfast on non-workdays, I will prepare two servings of plain, instant oatmeal with a tablespoon of an olive oil-based spread. This means I will have had 34 grams of protein, 365 calories, and 38 carbs. Non-workdays are when I am being very active with training sessions, so I allow myself more carbohydrate fuel.
      Snacks on any day are always mixed nuts, even when I am travelling. I will have 0.2 cups of a blend that I make myself. It consists of dry roasted peanuts, cashews, pumpkin seeds, sunflower seeds, pistachios, and Brazil nuts. This is 5 grams of protein, 163 calories, and 7 carbs.
      Breakfast and snacks have been the easiest to nail down. Lunch and dinner have more variables, and I prepare enough for leftovers. I concentrate on protein first, and then add vegetables. Typically tempeh, tofu, or Field Roast products with roasted or sautéed vegetables. Today, I will be eating leftovers from last night. Two ounces of tempeh with four ounces of roasted vegetables that consist of red and yellow sweet peppers, sweet potatoes, small purple potatoes, zucchini, and carrots. I will add a tablespoon of olive oil-based spread, break up 3 walnuts to sprinkle of top, and garnish with two tablespoons of grated Parmesan cheese. This particular meal will be 19 grams of protein, 377 calories, and 28 grams of carbs. Bear in mind that I do eat more carbs when I am not working, and I focus on ingesting healthy carbs instead of breads/crackers/chips/crisps.
      It's a helluva journey and I'm thankful to be on it!
       
      · 0 replies
      1. This update has no replies.
  • Recent Topics

  • Hot Products

  • Sign Up For
    Our Newsletter

    Follow us for the latest news
    and special product offers!
  • Together, we have lost...
      lbs

    PatchAid Vitamin Patches

    ×