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Proteinaholic by Dr Garth Davis



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I made a Veggie Butternut Squash Chili recipe this week tweeking 2 different recipes. (One was the sweet potato recipe on here). It turned out SO tasty & I've given some to loved ones and had it several times myself (sticking to my 1 cup limit - sometimes I just have half a cup).

So I used the following ingredients:

Cubed butternut squash (found in produce section)

1 can of low sodium black Beans drained/rinsed

1 can of Bushes Chili Beans medium

1 can of Pinto beans drained/rinsed and blended in Ninja blender

1 can of Mild Rotel

1 can of Hunts diced basil, garlic & oregano tomatoes

Diced garlic (2 heaping Tbsp.)

1 Tbsp chili powder

1 1/2 tsp. Cumin

1 1/2 tsp. Paprika

1 tsp. Oregano

4 cups vegetable broth

First sauteed a mixture of: diced onion, celery, carrots found in produce section. Then added the rest of the ingredients brought to a boil, turned down heat to simmer for 30 minutes, stirring occasionally. The next day I added in a cooked sweet potato diced to the leftovers. Delicious!

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18 hours ago, OmaJ said:

I made a Veggie Butternut Squash Chili recipe this week tweaking 2 different recipes. (One was the sweet potato recipe on here). It turned out SO tasty & I've given some to loved ones and had it several times myself (sticking to my 1 cup limit - sometimes I just have half a cup).

So I used the following ingredients:

Cubed butternut squash (found in produce section)

1 can of low sodium black Beans drained/rinsed

1 can of Bushes Chili Beans medium

1 can of Pinto beans drained/rinsed and blended in Ninja blender

1 can of Mild Rotel

1 can of Hunts diced basil, garlic & oregano tomatoes

Diced garlic (2 heaping Tbsp.)

1 Tbsp chili powder

1 1/2 tsp. Cumin

1 1/2 tsp. Paprika

1 tsp. Oregano

4 cups vegetable broth

First sauteed a mixture of: diced onion, celery, carrots found in produce section. Then added the rest of the ingredients brought to a boil, turned down heat to simmer for 30 minutes, stirring occasionally. The next day I added in a cooked sweet potato diced to the leftovers. Delicious!

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Thank you! 😃 I tried to correct spelling of a word & it posted my recipe twice, LOL. Attempted to delete one, but didn't see an option to.

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On 11/16/2017 at 1:55 PM, smooshycheeks said:

Found this at the grocery store. First time I’ve found pea Protein in liquid form. Was hesitant, but tastes great. A bit thicker than soy or almond milk, and a tiny amount of noticeable grit, but far less than powdered. Had it in coffee and it was great! IMG_3015.JPG

I’ve had something similar, it was ok. I think if I just used it for mixing then I’ll stick to it. I just use almond milk for everything now. But if I happen to see this one, I’ll pick it up to try it too. Thanks for sharing!

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My snow day plant based Breakfast of Kashi Cereal with blackberries, blueberries, and soy milk. Proteinaholic on my Kindle and How Not to Die in hardcover. Going to relax and read all day!!!

IMG_20180104_124529.jpg

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On 1/4/2018 at 12:44 PM, Little Green said:

My snow day plant based Breakfast of Kashi Cereal with blackberries, blueberries, and soy milk. Proteinaholic on my Kindle and How Not to Die in hardcover. Going to relax and read all day!!!

IMG_20180104_124529.jpg

I hope you enjoyed your day! It looked very relaxing. 😌 I still have got to get Dr Greger’s book. I’ve heard nothing but great things about it.

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I can't get use to almond milk somehow - I always use soy. I only use almond milk (don't want to use soy in everything) if the taste of the other ingredients definitely overpowers the almond milk.

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4 hours ago, summerset said:

I can't get use to almond milk somehow

It was a quantum leap to accept a quirky flavour at first but I liked it (unsweetened almond milk) with egg whites and Protein Powder and was able to have it in other drinks and food over time.

I am eventually going to be vegetarian then vegan as I make changes in steady steps.

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I really like unsweetened soy milk but the one I buy from Trader Joe's isn't fortified with Calcium. So I tried one from the regular grocery store that is both fortified and sweetened. It's not awful but I definitely like the unsweetened better. (This is over cereal, I don't drink it straight.) Any brand recommendations for unsweetened soy milk with added calcium would be welcome!

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On 1/10/2018 at 10:37 PM, Newme17 said:

I hope you enjoyed your day! It looked very relaxing. 😌 I still have got to get Dr Greger’s book. I’ve heard nothing but great things about it.

To me it's similar to Dr. Davis's book but on steroids. I know you've seen his videos on NutritionFacts.org so imagine a whole book made up of those videos. It's very enjoyable but definitely brain-heavy. I just finished part 1 where he talks about all the studies and "how not to die" and I usually did 2 chapters per day just to let my brain rest and soak up the info in between. Now I'm starting part 2 where he talks about the daily dozen and what foods should make up the bulk of your diet.

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On 1/15/2018 at 2:29 PM, Little Green said:

daily dozen

He has an easy app to journal those foods. I don’t care for journaling anything and tried it, but obviously I’m not wired to even do that easy app! Lol.

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I just had my 1 month postop with dietician and surgeon. I was cleared to eat anything (??) and given an eating plan with a daily goal of 80-90 grams of Protein. I am not a scientist, doctor, or dietician, but I just know this can't be right.

How is it that we have all these amazing and miraculous feats of science and technology, but the medical and scientific community cannot agree on what we should be eating?




I cannot eat that much protein. I try to do 60 but many days I just don't eat a lot. I have fat, let my body eat that. [emoji1] [emoji1]

HW 274 SW 263 GW 125 GASTRIC SLEEVE 7/21/17. Height 5'1" instagram: K_aane_VSG

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I'm so thankful that my surgeon has very reasonable Protein recommendations - only 50g minimum for women. That should be easily doable with Protein Drinks at the beginning and hopefully with food as well once I can eat more. Can't imagine having to reach 80 or 90g or risk being fussed at by the surgeon!

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    • 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.
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