Author: proteinartist

  • Smoked Chickpeas and Cabbage, 5.7g, 145c

    Smoked Chickpeas and Cabbage, 5.7g, 145c

    IMG_2442This is a warm winter meal dish that has the added queso fresco for protein.  I would be curious to try this recipe again and put half the cabbage, and double the chickpeas for added nutrition. Please let me know what your total protein count was if you tried that variation.

    Ingredients

    • ½ head cabbage, shredded, about 5 cups (8g, 150c)
    • 1 cup oil (1927c)
    • 2 teaspoon minced garlic
    • 1 can chickpeas (21g,350c)
    • 1 10oz.-block queso fresco (60g,800c)
    • ½ cup Prego Meat Sauce (2g, 90c)
    • 2 tablespoons ketchup  (40c)
    • 2 ½ tablespoons salt
    • 1 teaspoon black pepper
    • 1 teaspoon crushed pepper flakes
    • 1 teaspoon liquid smoke

    Directions:

    • In a large 8 quart pot, saute cabbage in oil until golden, stirring frequently.
    • Stir in garlic, chickpeas and grated queso fresco.
    • Add salt, pepper, and liquid smoke. Cook for 1 minute.
    • Add meat sauce and water, and 2 tablespoons sale.
    • Cook for 45 minutes on medium heat.

    Yields:  23 servings of 4 ounce bowls.

  • Post-Op Weight Loss Surgery Success Timeline

    Post-Op Weight Loss Surgery Success Timeline

    After my RNY Bariatric weight loss surgery, the successes began to unfold exponentially. Here is my person timeline of weight loss, and #NSV (No-scale victories) in chronological order.

    6/25/2014 – Day before surgery, 240 lbs, 18 lbs lost since starting the lean green and medifast pre-op diet. Size 3x is loose.

    6/26/2014 – RNY bariatric weight loss surgery, started at 7:30 am, came to in recovery about 1:30 pm.

    6/27/2014 – Post-op day one, was able to sleep three straight hours at night, and also take two real walks in the hospital hallway.  Was able to begin drinking clear liquids. I had brought my own chicken broth from home, and it was a welcome diversion from the pain.

    6/28/2014 – Survived the car-ride home from the hospital by clutching a pillow to my abdomen.

    6/29/2014 – 3 days post-op, enjoying a giant cup of coffee. Tomorrow I start full liquids. I’m looking forward to the yogurt! Wearing size 2x.

    6/30/2014 – Oh Food, Glorious, Food! Day 4, and I got a 6 oz yogurt in over a span of nine hours.  Day # 4 comes to a close with a victorious BM!

    7/1/2014 – Day 5 and I can see past my tummy and see the numbers on the scale. I was able to sleep on my side this night.

    7/2/2014 – #NSV I was craving eclairs, but I noticed that my mind was craving it, and my mouth was not salivating!

    7/3/2014 – 1 week post-op follow-up with the surgeon.  I was cleared for driving, and cleared to start pureed food.

    7/4/2014 – Day 8, first day post-op with normal blood pressure. No doubt the protein intake from the purees are helping me organize my energy and manage the pain.

    7/5/2014 – Day 9, the moods have hit.  Today I am feeling euphoric about the surgery.  I am worrying about all this energy.  Managed to get in 13 grams of protein for lunch.

    7/6/2014 – Day Ten, 226.8 lbs, 14 lbs lost in ten days post-op.

    7/7/2014 – Day 11, 225 lbs. 15 lbs lost post-op. I was able to wash my hair with help. Still unable to lift my arms up without pain.

    7/8/2012 -Day 12, 223 lbs. , when I move my toes, I can see some bones or ‘things’ on the top of my feet. I don’t think I ever had those in my life?

    7/9/2014 – Day 13, 223, 18 lbs lost since RNY weight loss surgery 13 days ago.

    7/10/2014 –  Day 14, two weeks, 221 lbs. Was able to dress up and hang out with friends all night long.  Moods are down.

    7/11/2014 – Week 3, feeling miserable and sad, gas pains, and recovering from too much exertion the day before.

    7/12/2014 – Stalled at 223 lbs

    7/13/2014 – Week 3 post RNY weight loss surgery, and GERD and Crohn’s seem to have vanished!

    7/14/2014 – Day 18, 223 stall, moods are better, and my cognition is returning.

    7/15/2014 – annoyed with the stall and the slow progress, but grateful for the network of friends that I found on a closed facebook group for June surgery buddies.

    7/16/2014 – increased pain and swelling, high BP, ER visit.  Rehydrated and shipped home.

    7/17/2014 –  Week Three  221.6 lbs, one week stall continues.

    7/18/2014 – 9 day stall, but the numbers 222 tickled my OCD funnybone this morning.

    7/19/2014 –Day 23, 219.4, 9 day stall over?   I lost two pounds overnight. I’m afraid to hope!!

    7/20/2014 – 220 lbs.  Today, I launched ProteinArtist.com

    7/21/2014 – First time throwing up.  Eating too ambitiously. Lesson learned.

    7/22/2014 – I disclosed my RNY surgery to my sister.

    7/23/14 – 218 lbs, major relief, first period since the surgery.

    7/24/14 – Four Weeks, 218 lbs, pain is pretty much gone.

    7/25/14 – 29 days, 216.8 lbs, By-bye plus sizes!  Fit into L/XL at Old Navy.

    7/28/2014 – 32 days, left-side abdominal pain is gone.

    7/29/14 – 33 days, #NSV had a dream this night about eating, and very carefully chewing.  This lifestyle has now crossed over into my subconscious.

    7/30/2014 – 218 lbs, week four, decreasing caffeine intake and confident about kicking my coffee addiction.

    7/31/14 – 3 weeks since my stall, five weeks from surgery.

    8/1/2014 – #NSV By-bye blood pressure medication! Former coca-cola addict here sitting and craving a spicy Parmesan chip.

    8/3/14 – getting compliments on my new 16/XL clothes

    8/4/14 – 215 lbs, stall has cracked, size 16’s hanging on me. 14’s are fitting now. Walked 1.6 miles to the mall and back, counted on the pedometer app.

    8/5/14 – 214 lbs, the bulge above my bra under my arms is gone, and I am able rest my batwings against my body for the first time in my life.

    8/6/14 – I lost my padding. I now have to sit on a pillow or my tailbone cries.

    8/7/14 – 215 lbs, weight is fluctuating/stalling again.  It’s okay, I’m looking forward to being a solid size 14 for a few more days or so.

    8/8/14 – Six week, flew from New York to Los Angeles, and had a great day getting by merely from buying yogurts in the airports.  I took my baby spoons along in my handbag

    8/9/14 – 209 lbs, Lost 5 pounds this night.  I’m learning to push my food away when feeling full.

    8/29/2014 –  Two months, I now weigh 203 lbs, and 55 lb total weight loss.

    9/1 – Back to work, and feeling healthy!

    9/5 – 9 weeks, size 14’s are hanging on me. Can’t wait to try on my mediums again in a week.

    9/7 – #NSV First choir rehearsal of the Fall season tonight, and everyone commented, “wow, you look excellent”.

    9/10/14 – 10 weeks, signed up for the gym and a personal trainer.  measured at 43% body fat.

    9/14/14 – 11 weeks, celebrating a drug-free morning.   I am no longer taking any medications anymore.

    9/18/14 – 57 lbs lost, 3 month surgiversary today

    9/21/14 – On the bright side, who gets to eat takeout for $1.61?

    9/24/14 – #NSV when you have a dream where you are chewing carefully….

    9/26/14  toilet paper is able to hang on the roll. It doesn’t stab me anymore in the side, and I can flex and reach without spazzing. IMG_2384[2]

    9/27/14 – 201 lbs, 3 months, The joys of eating half a freezer meal (meatloaf with mashed potatoes) and saving half for the next day, while still taking in 10 grams protein and 120 calories!!

    IMG_2392
    10/1/14
    – Onederland has arrived!!!!  And fitting into size Mediums. Dare I say that I am just another ‘normal’ person in the world?

    batwings
    10/3/14
    – Three weeks with the personal trainer, and my batwings are firming up!

    10/4/14 – Onderland is certainly here to stay.

    10/15/14 – Weight is not moving, muscles are building. The personal trainer is helping me shift my posture to eliminate stress on my tailbone and knees. Pain is gone.

    10/20/14  – My body change has changed completely. The fat that melted has made my skin land in different places. I don’t recognize this new curvy shape.

    10/28/14 – 197 lbs, Starting my fifth month after surgery.  Was treated to the best gift ever: My sister had the Gastric Sleeve Surgery today !

    10/30/14 – Was rear-ended by another vehicle as I was entering a highway. When an arrived to take a police report, I shook the officer’s hand. For the first time in my life, felt like a well-dressed serious professional.

    11/2/14 – 193 lbs, had new headshots taken this morning to celebrate 65 lbs lost. Halfway to my goal.

    11/4/14 – I am losing my size 14 clothes.  I’d rather just squeeze into 10’s than spend money on 12’s which will last me a week.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

  • Hungarian Layered Rakott Krumpli, 5.6 grams protein, 142 calories

    Hungarian Layered Rakott Krumpli, 5.6 grams protein, 142 calories

    IMG_2430
    Warm eggs, potatoes, sour cream, and melted cheese

    This is a traditional Hungarian delight, fattening and satisfying to potato seekers. However, after weight loss surgery, it is important to bring in nutrition from various food groups. In this recipe, you might consider mixing the sour cream with part greek yogurt and pack in the extra proteins.   Serve warm. Reheat leftovers.

    Ingredients:

    • 4 ounces sour cream  (2g,193c)
    • 2 ounces shredded cheese (7g, 80c)
    • 1 lb. potato (or 1 giant idaho potato) (7g, 283c)
    • 2 hard boiled eggs [12g, 156c]
    • salt & pepper to taste

    Directions:

    Boil the unpeeled potato in water until cooked. It might take about 45 minutes.  Allow the potato to cool on a towel or cutting board.  Peel the skin. Slice into thin slices.

    IMG_2417

    Peel and slice the hard boiled eggs lengthwise, so that every slice has some yellow in it.

    Measure and prepare the cheese and sour cream.

    In an oven pan, arrange the layers:

    Sliced potato, salt+pepper, ⅓ sour cream

    IMG_2420

    Sliced eggs, ½ shredded cheese

    IMG_2421

    • Repeat until the top layer has only potatoes.
    • Top with the remainder of the shredded cheese.
    • Bake in the oven on 350 for 30 minutes or until golden.  Refrigerate leftovers and reheat in oven.

    IMG_2424

    Yields:  About five 4 ounce portions, 5.6 grams protein, 142 calories

    IDEA: If you are going to take the time to boil the potato, then double it and also consider the potato salad recipe.

  • Easy-Chew Creamy Potato Salad, 3.8 grams protein, 125 calories

    Easy-Chew Creamy Potato Salad, 3.8 grams protein, 125 calories

    Bariatric Weight Loss Surgery office lunch meal idea
    Bariatric Weight Loss Surgery office lunch meal idea

    Potato salad is an easy-chew option for those days when you are struggling to get food down.  Stays fresh in the fridge for several days.  It works very well for a lunch meal away from home.

    Ingredients:

    • 1 lb. potato (or 1 giant idaho potato) (7g, 283c)
    • 2 hard boiled eggs [12g, 156c]
    • 1 ounce sour pickles (or one large pickle)  (0g,5c)
    • 2 heaping tablespoons mayonnaise (0g, 180c)
    • salt & pepper to taste
    If you are after RNY weight loss surgery and using a baby spoon for meals, then you will be able having all the tastes on each spoonful if you chop everything into tiny bits before tossing the salad.
    If you are after RNY weight loss surgery and using a baby spoon for meals, then you will be able having all the tastes on each spoonful if you chop everything into tiny bits before tossing the salad.

    Directions:

    • Boil the unpeeled potato in water until cooked. It might take about 45 minutes.  Allow the potato to cool on a towel or cutting board.  Peel the skin.
    • Chop the potatoes, eggs, and pickles into tiny bits.
    • Sprinkle with salt and pepper, and toss with mayonnaise.
    • Serve warm, room temperature, or cold.
    • Refrigerate leftovers.

     Yields: about 5 portions at 4 ounces each. 3.8 grams protein, 125 calories

    IDEA: If you are going to take the time to boil the potato, then double it and also consider the Hungarian Rakott Krumpli recipe.

  • OMG Beef Crumble with Tomato Gravy, Bariatric Chewable Meat Meal, 9 grams protein per 4 ounce meal

    OMG Beef Crumble with Tomato Gravy, Bariatric Chewable Meat Meal, 9 grams protein per 4 ounce meal

    IMG_2397This is my recipe for OMG Beef Crumble, named so because of how soft and easy it is to eat this.  I’m not kidding; this will melt in your mouth. Before you know it, you will be done with this portion.  There is almost no chewing involved, which makes this perfect for after weight loss surgery and the puree stages.   As a side note, I made it to Onederland today! 

    Meat Crumble:

    • 8 oz Ground beef (20% fat) (36g,640c)
    • 1 can condensed cream of chicken soup (7.5g,175c)
    • ½ green pepper, finely chopped (4 ounces)  (.9g, 20c)
    • 2 scallions  (1g, 20c)
    • 3 teaspoons chopped ginger (6c)
    • 1 Beef frank (6g, 150c)

    Mix in food processor.  Spray a large sheet of parchment paper with oil spray. Place mixture on parchment paper and roll into log shape. Pinch corners and twist the two ends in opposite directions.  Place roll into a 9×13 rectangular baking pan. Bake at 425. After 30 minutes, open the parchment paper and pat the mixture flat across the entire pan. Bake for 15 more minutes.

    Yields 18 ounces of meat crumble. (6 * 3 ounce portions, 8.71g, 171c each)

    Tomato Gravy

    In a saucepan, combine:

    • 1 can chopped tomatoes with green chiles (or plain chopped tomatoes) (2.5g, 50c)
    • 1 can chicken broth (0g, 50c)
    • 4 tablespoons ketchup (80c)
    • 3 ounces sauteed onions  (.3g, 90c)

    Cook on high until sauce bubbles. Lower heat to medium and cook for 15 minutes until vegetables are soft.  Blend.

     

    Serve 3 ounces of OMG Beef Crumble with 1 ounce Tomato Gravy for a 9 gram protein meal.

  • Dreamy Creamy Pancakes, 9.5 grams protein per 4 ounce meal (soft enough for bariatric puree)

    Dreamy Creamy Pancakes, 9.5 grams protein per 4 ounce meal (soft enough for bariatric puree)

    IMG_2374There are no words.   I will stop talking now.

    Ingredients:

    • 1 ripe banana, mashed
    • 2 eggs
    • 1/8 teaspoon baking powder
    • 1/8 teaspoon ground cinnamon (optional)
      • 2 ounces Greek yogurt
      • 2 tablespoons lite pancake syrup

    Directions:

    • chop first four ingredients in food processor
    • poor mixture into a cup
    • Use the cup to pour six equal amounts onto griddle or frying pan (medium setting).
    • Flip pancakes when mixture begins to form tiny bubbles
    • Remove when golden.
    • Drain fat on paper towel
    • Mix pancake syrup with Greek yogurt for topping. Skip if you are lactose intolerant.

    Yields:  6 pancakes, 1 ounce each.

    Ounces Grams Protein Calories
    Banana 0.5 55
    Egg, large 1.75 6 70
    Greek Yogurt 1 3 17
    Lite Pancake Syrup 0.5 0 55
    Totals: 0 9.5 197

    Serve: 3 pancakes with 1 ounce Greek yogurt, 1. Refrigerate leftovers.

     

  • Potstickers Cream Soup, 17 grams protein, 119 calories

    Potstickers Cream Soup, 17 grams protein, 119 calories

    IMG_2340Post-op bariatric weight loss meals often skip the doughy ingredients.  Why should you cheat yourself on the flavor though?   Try this potstickers recipe and do submit comments if you added a zesty ingredient for added flavor.  I suggest you make half the recipe on your first try.  Freeze the leftovers in pre-measured containers.

    Boil in large pot:

    • 8 cups lite chicken broth (from 32-ounce carton*)  (8g, 40c)
    • 2 cups water
    • 8 ounces chopped portabella mushrooms  (3g, 21c)
    • 1 tablespoon soy sauce  (1c, 11c)
    • ½ teaspoon white pepper
    • 1 tablespoon salt

    In food processor, chop and mix:

    • 2 pounds ground chicken breast*  (208g, 960c)
    • 1 egg (6g, 70c)
    • 1 cup shredded green cabbage  (.9g, 17c)
    • ⅓ cup scallions (4 medium)  (1.8g, 32c)
    • ½ green pepper, finely chopped (4 ounces)  (.9g, 20c)
    • 4 teaspoons chopped gingerroot (6c)
    • 1 teaspoon minced garlic (.4g, 4c)
    • 2 teaspoons oil (120c)
    • ½  teaspoon white pepper
    • 2 teaspoons salt
    • 1 tablespoon soy sauce  (1g, 11c)
    greekcreamcheese
    Greek Cream Cheese

    Directions:

    • Drop ½ teaspoonful of chicken mixture into boiling broth.
    • Cook for ten minutes.
    • Add 8 ounces Greek Cream Cheese. (32g, 480c)
    • Cook for ten more minutes until cream cheese is dissolved.

    Yields: 15 portions of 2 ounces chicken with 4 ounces broth.

    • Garnish with chopped scallions.
    • * You may use darker chicken tops which have are juicer and is easier to chew.
    • ** You may use homemade broth for extra protein at 6 grams per cup, compared to store-bought cartons which have 1 gram per cup.
  • Unjury Powder Eggplant Bites Recipe, 28 grams protein

    Unjury Powder Eggplant Bites Recipe, 28 grams protein

    Eggplant Protein BitesDo you miss those good old days with hefty eggplant fries on the side of your burger?  If you dare to try this recipe, you might get your cravings satisfied and be very full too.   You might be surprised by the texture of the batter, but it certainly beats pureed food after surgery.

    Ingredients:

    • 2 ounces eggplant (1g, 25c)
    • 1 egg (6g, 70c)
    • 1 scoop Unjury protein powder, chicken soup flavor (21g, 100c)
    • salt and pepper

    Directions:

    • Peel and slice the eggplant.  Lay flat on cutting board and sprinkle with salt. Let stand for 15 minutes. Squeeze out the water and rinse slices thoroughly.
    • With a fork, beat the egg in a bowl with salt and pepper, and favorite spices.
    • Add protein powder to separate bowl.
    • Coat each slice with powder, egg, and then powder again.
    • Fry in oil. Drain fat with paper towel.

    Yields: 1 serving, about 4-5 slices, at 28 grams protein per serving. Net 195 calories, without adding the calories of the frying oil.

    • Serve with 1 ounce Creamy Protein Dipping Sauce for an added 3 grams protein to your meal.  Your total intake will be 31 grams protein for the meal.

     

  • Creamy Protein Dipping Sauce, 3 grams protein per ounce

    Creamy Protein Dipping Sauce, 3 grams protein per ounce


    Creamy Protein Dipping Sauce
    This easy-to-mix dipping sauce is thick and creamy.  Perfect for chips, vegetables, and meats. Although the recipe calls for one teaspoon minced garlic per ounce, the garlic flavor is not intense or overpowering.   Make this in advance and keep it in the fridge to add a finishing touch to your meals.

    Ingredients

    • 1 ounce Greek yogurt (3g, 22c
    • 1 tablespoon Lite Thousand Island Dressing (0g,8c)
    • 1 teaspoon minced garlic (0c)

    Yields: one ounce of creamy dipping sauce.

  • Refried Bean Beef Soup, 11 gram protein meal

    Refried Bean Beef Soup, 11 gram protein meal

    This soup is thick with lovely textures and high in nutrients.   I like to add a tablespoon of avocado cubes into the soup, so you can freeze the cubes with the soup portions; It will not turn brown, so long as it is covered in liquid while freezing. Refried Bean Soup

    Ingredients: 

    • 4 Tablespoons Green Chili Peppers (10c)
    • 1 medium tomato (1g, 22c)
    • 1 small onion (1g, 20c)
    • 8 oz Ground beef (20% fat) browned with ½ packet taco seasoning (36g, 640c)
    • 1 (16 oz) Can refried beans (24g, 400c)

    Directions:

    Finely chop ingredients in food processor.

    Add to saucepan with:

    • 2 cups clear chicken broth (12g, 172c).
    • ½ packet taco seasoning
    • 1 can (11 oz) Mexican style corn with red & green peppers, or plain can corn corn (8g,320c)

    Boil on medium for 15 minutes, stirring occasionally.

    Yields: 9 portions, 4 ounces each  (9 grams protein per portion, 176 calories).
    Serve with 1 ounce shredded cheese (2 grams protein) for a 11 gram protein meal.