Category Archives: Foundation Prep Recipes

Cornmeal Cheddar Crackers or Sandwich Bread, 15 grams protein, 187 calories

Foundation Prep Recipes November 7, 2014 proteinartist

In this recipe, you can freeze the dough mixture in a roll, and then cut small slices to bake. These will be little crackers to go with your favorite dips or toppings. The other option is to freeze the mixture and then form 2 ounce balls which can be flattened into patties. These will be a perfect sandwich size for an amazing meal to go. Sandwich breads work excellent for grilled cheese or mini pizzas. Flourless, Low Carb, Low/No Sugar, Gluten-Free. Ingredients: 8 ounces reduced…

How to cook spaghetti squash

Foundation Prep Recipes, Resources October 30, 2014 proteinartist

Spaghetti squash is a well known dieter’s secret for a low calorie gluten-free alternative to pasta. To prepare the squash, cut in half and place face-down on a baking pan in the oven set to 500 degrees. Bake for 30 minutes. Discard the seeds, and scrape out the squash with a fork. It will look just like thin noodles. Refrigerate and use in pasta recipes. Related PostsChunky Cream of Chicken Noodle Soup, 7 grams protein, 93 calories10000Easy to cook, and hearty to eat. Gluten-free…

Chicken Liver Pate, 5.3 grams protein per ounce, 44.25 calories

Chicken, Beef, Turkey, Foundation Prep Recipes October 27, 2014 proteinartist

Eating organ meat sounds gross, and believe me, it looks gross. However, it tastes amazing, and works as a high protein schmear on lettuce rolls or other veggies. A four-ounce serving is a whopping 21 grams protein, 177 calories. Ingredients: 1 pack (20 oz) chicken livers (140g,980c) 6 ounces (cubes) sauteed onions (.6g, 180c) ¼ cup soymilk (2.5g, 35c) ½ teaspoon salt ¼ teaspoon white pepper Directions: Bake chicken livers in oven on 500 degrees. After 15 minutes, drain juices and flip livers to the other…

Imitation Sour Cream with Scallions, Cashew Cream, 5 grams protein per ounce

Foundation Prep Recipes, Soy Recipes October 26, 2014 proteinartist

This is a hit! Perfect in the puree stages for topping refried beans. Non-dairy lactose free imitation sour cream can be used to top any protein meals. Additionally, the cream can be added as a base for cream soups, and mixed with a batter for breadcrumb covered recipes. Also makes a delicious dip and topping for pizza or nachos. Ingredients: 2 ½ ounces cashews, soaked in water overnight (12.5g,400c) 2 ounces soymilk (2.5g, 35c) ¼ teaspoon vinegar ¼ teaspoon lemon juice 1 scallion (.5g, 10c)…

Creamy Protein Dipping Sauce, 3 grams protein per ounce

Foundation Prep Recipes September 16, 2014 proteinartist

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. Related PostsUnjury Powder Eggplant Bites Recipe, 28…

Chocolate Protein Ice Cream, 15.25 grams protein per serving

Dessert and Snack, Foundation Prep Recipes, Full Liquids, Protein Drinks and Shakes, Yogurt July 23, 2014 proteinartist

Easy recipe to mix together and freeze. Double and triple this recipe to save on prep time. Ingredients: 3 ounces 0% Greek yogurt(9g) 1 ounce soymilk (1.25g) 1 packet Carnation Instant Breakfast, no sugar chocolate (5g) Eat as is for a pudding treat, or freeze for a perfect, smooth and creamy ice cream. See protein bullets below: Chocolate Protein Bullets, 5 grams per one ounce cube Mix and freeze in ice cube trays. Each cube will be once ounce. Use cubes to add extra protein to…

Basic Seitan Directions

All Recipes, Foundation Prep Recipes July 23, 2014 proteinartist

Seitan is made from high-gluten flour, which is a high-protein meat alternative. Very Simple Instructions: Mix equal parts of Bob’s Red Mill Vital Gluten Flour with cold water to make seitan dough. Seitan dough may be refrigerated for up to a week. Seitan may be frozen as 2 ounce balls and defrosted for later use. Spicy flavored mixtures may be steamed, boiled, fried, or grilled. Seitan contains 23 grams of protein per 2 ounce serving. Related PostsSeitan Scallion Stir-Fry, 26 grams protein10000Do you miss eating Chinese food…

Apple Cinnamon Fruit Cups

Foundation Prep Recipes July 22, 2014 proteinartist

Pair with cottage cheese for a lean pre-op breakfast. Apple Cinnamon Fruit Cup Directions: Buy six large Cortland apples. Peel and core. Chop in food processor with one teaspoon lemon juice, and one tablespoon cinnamon. Store in 1/2 cup containers and freeze. For breakfast, microwave one container for 1 1/2 minutes with the lid slightly open. The apples will cook in its own juice, and you will have warm cinnamon apples for breakfast, all for just pennies. After your surgery, you can freeze the apple mixture…

Greek Dill Dip, 3 grams protein per ounce

All Recipes, Foundation Prep Recipes, Full Liquids, Yogurt July 20, 2014 proteinartist

This is my all-time favorite essential recipe for the bariatric puree stage. I add this dill dip to tuna salad, salmon pate, gefile fish, and even mashed potato. This is an easy way to supplement extra grams of protein to complete a meal. Ingredients: 1 cup 0% Greek Yogurt [24g] 2 ounces milk [2 g] 2 tablespoons Gourmet Garden Dill Paste 1 teaspoon Gourmet Garden Lemongrass paste, optional Directions: Combine all ingredients and stir with a spoon. Yields: 1/2 pound Greek Dill Yogurt Dip at 3 grams protein…

Mashed Potatoes, 1 gram protein per 2 oz serving

All Recipes, Foundation Prep Recipes, Yogurt July 17, 2014 proteinartist

An important basic foundation recipe for mashed potatoes with added protein. This recipe can used to add thickening to broths in the full liquid stage. Ingredients: 4 large Idaho potatoes -or- 4 lbs. 1 cup Milk [8g] 4 oz. Greek Yogurt, 0% [3*4=12g] 1 cup sauteed onions Directions: Peel and chop potatoes into cubes. Boil potatoes in water until tender–about 15 to 20 minutes. When potatoes are done, remove from heat and drain immediately. Combine all ingredients in food processor until pureed. Yields: 31 portions of mashed potatoes…