Protein Artist

Tag: bypass

  • Egg-n-Cheese Omelette, 14 gram protein per 4 oz breakfast meal

    Egg-n-Cheese Omelette, 14 gram protein per 4 oz breakfast meal

    cheese_omelet

    Ingredients:

    • 1 egg (6g)
    • 2 ounce shredded cheese  (8g)
    • ¼ ounce sauteed onions (one cube sliced into four slivers)
    • salt & pepper to taste

    Yields: One Egg-n-Cheese  Omelette at 14 gram protein per 4 oz breakfast meal.

  • Falafel Balls and Dill Dip, 16 grams protein per 4 oz puree lunch meal

    Falafel Balls and Dill Dip, 16 grams protein per 4 oz puree lunch meal

    falafel balls
    4 Falafel Balls + Greek Dill Dip

    This delicious lunch is perfect for preparing the night before for a grab-n-go high protein lunch meal.  Do not fry the mixture as directed on the box.  Skip Greek Dill Dip if you are lactose intolerant.

    Directions:

    • Falafel balls in baking pan
      Falafel balls in baking pan

      Prepare mix with water as directed.

    • Spray baking pan with oil spray.
    • Form small 1/2 ounce balls (measure as a heaping teaspoon, or half a shot glass) and place on pan.
    • Spray all the balls again with oil spray.
    • Bake on 450 for 15 minutes. Flip balls, and bake for another 5 minutes.

    falafelmixA $6.00 box of Falafel Mix will yield 24 balls (enough for six meals).  This freezes very well, and defrosts while you are at work.   Falafel Mix is available in your supermarket’s Kosher or Ethnic isle.

     

  • Traditional Gefilte Fish, 9 grams protein per 3 oz serving

    Traditional Gefilte Fish, 9 grams protein per 3 oz serving

    gefilte fish with dill dipGefilte Fish is a traditional Jewish food.   This is a very easy meal to prepare and packed with high protein.  Gefilte Fish is ground up white fish sold in frozen rolls.  It is suggested that the rolls is cooked in water with sugar and spices.  Skip Greek Dill Dip if you are lactose intolerant.

    For the bariatric puree stage, it is best to purchase one unsweetened roll of gefilte fish from your supermarket’s freezer isle.  Allow the roll to defrost, and place raw mixture into ice cube trays so that each cube will be one ounce.  Freeze for several hours. before cooking as directed:

    Directions: 

    • Slice one large onion into four slices and place in 8 quart pot.
    • Add frozen cubes to pot.
    • Cover with 4 quarts cold water.
    • 1/4 cup articifical sweetener
    • 1 tablespoon salt
    • 3/4 teaspoon white pepper
    • Cook for 1 1/2 hours on medium.

    Allow to cool and store in airtight containers, 3 cubes per container. Divide the broth into all the portions.  Traditionally served chilled, may also be enjoyed warm.

    Yields: 7-8 portions of 3 oz servings, 9 grams protein per serving.

    Serving Suggestion:

    As shown on photograph, serve 3 ounces of gefilte fish (9g) with 1 ounce Greek Dill Dip (3g) for a 12 gram protein meal.  The broth and dill dip will help with the chewing, making this a perfect protein sweat and savory meal in the pureed stages.

  • Tuscan Omelette, 20 grams protein per 4 oz meal

    Tuscan Omelette, 20 grams protein per 4 oz meal

    Tuscan Omelette, 20 oz. protein per 4 oz meal

    Ingredients:

    • 1 egg (6g)
    • 1 ounce feta cheese (6g)
    • 1 ounce shredded cheese (8g)
    • 1 teaspoon bruschetta from jar
    • ¼ ounce minced onions (1/4 slice from one ounce cubes)
    • salt & pepper to taste

    Directions: 

    • DirectionsSpray small frying with oil.
    • On medium heat, combine feta cheese, minced onions and bruschetta, cook until bubbling.
    • Add egg, salt, pepper, and shredded cheese
    • Mix or flip until cooked, about two minutes.

    Yields:  One portion of Tuscan omelette at 20 grams protein.

     

  • Salmon Pâté, 6.03 grams protein per 2 oz portion

    Salmon Pâté, 6.03 grams protein per 2 oz portion


    smoked-salmon-mousse-1314428892Ingredients:

    • 3 cups or 6 slices of salmon, baked [6*24=144g]
    • 1 cup greek yogurt [24g]
    • ½ cup  sauteed onions
    • 1/2 cup chicken broth  [3g]
    • ½ cup milk [4 g]
    • 1/4 cup lemon juice or pickle juice
    • 1 teaspoon salt
    • 3/4 teaspoon black pepper
    • 1 tablespoon soy sauce
    • 8 olives

    Directions:  

    1. Bake salmon in oven on 350 for twenty minutes.
    2. Discard skin.
    3. Finely grate olives.
    4. Combine all ingredients in food processor and mix until pureed.

    Yields: 25  portions of Salmon Pâté, 6.03 grams protein per 2 oz serving.

    Serving Suggestion: 

    Serve 2 ounces salmon pate puree with 2 ounces of Greek Dill Dip for an extra 6 grams of protein.  Your salmon meal will then total to 12 grams protein.

  • CheeseCake Cup, 11.28 grams protein per 4oz serving

    CheeseCake Cup, 11.28 grams protein per 4oz serving

    Cheesecake CupsCheeseCake Cup:

    Directions: Mix all ingredients in food processor until smooth. Chill and serve.  Lasts at least two weeks in the refrigerator.

    Yields: 7 portions @ 11.28 grams protein per 4oz serving

     

     

  • Chicken Puree, 5.43 grams protein per 2 oz. servings

    Chicken Puree, 5.43 grams protein per 2 oz. servings

    Chicken PureeIngredients:

    • 2 Cups chicken cooked in soup [7*16=112g]
    • 1 cup almond milk [1g]
    • 2 cups clear chicken broth [6*2=12g]
    • ½ cup  sauteed onions
    • salt & pepper

    Directions:

    Cook chicken in soup, remove from pot.  Tear chicken away from bones, discard skin. Mix all ingredients in food processor until pureed.

    Yields: 23 2 oz. servings Chicken Puree, 5.43 grams protein per serving.

    Photograph of 10 gram protein meal:

  • Chopped Liver, 20.75 grams protein per 2 oz. serving

     

    Chopped Liver, 20 grams protein per 2 oz meal

    Ingredients:

    • 1 pack calf liver, broiled (3 slices)[3*80=240g]
    • 1 cup sauteed onions
    • 2 oz. 0% Greek Yogurt, 0% [2*4=8g]
    • 1 cup Almond Milk [1g]

    Directions:

    1. Rinse and broil the liver on highest oven temperature for 10-15 minutes. Make sure to check that the edges do not burn.  Liver is broiled when the insides are no longer pink.
    2. Beat in food processor with the rest of ingredients until pureed.

    Yields: 12 2 oz. portions of pureed high protein meal.

    Serving Suggestion:  Serve with 2 ounces mashed potato for an additional 2.38 grams of protein.  As pictured, your meal will total to nearly 22.38 grams protein per 4 ounce meal.