Protein Artist

Tag: gastric

  • 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.

  • Cheese Crisps Protein Snack, 7 grams protein per ounce

    Cheese Crisps Protein Snack, 7 grams protein per ounce

    cheese crisps snack bagIn the pureed stages, these cheese crisps protein snacks can be chewed once for instant pureed texture.  Chew with discretion, and know yourself! 6 crisps -or 1 ounce- is 7 grams of protein. 

    “The key for me was watching the bubble turn brown first.”  ~ Stace Russell-Samuels, Florida

    Directions:

    • Place a sheet of parchment paper on a large oven pan.
    • cheese crisps - before picTear/cut cheese into postage-stamp size pieces and space them at least an inch apart on the parchment paper.
    • Add your favorite spices (black pepper, chopped onions, olives) and bake on 450 for less than five minutes.
    • Check every minute to see when it puffs up. The moment it does, it will turn brown in the next minute.
    • Grab it quickly and place it in the fridge to cool and preserve the ‘bubble’.  (Do not place pan in the fridge, the heat might melt the plastic shelves. Rather, slip the parchment paper onto the fridge shelf). 
    • When it cools after a few minutes, it will be crispy.
    • Store in the fridge in airtight container or in the freezer in ziploc bags for a quick snack. It will defrost in less than an hour for traveling protein.

     

  • Tuna Omelette, 16.5 grams of protein per 4 oz meal

    Tuna Omelette, 16.5 grams of protein per 4 oz meal

    tuna omelette Before RNY, I prepared portions of tuna blended with pickle juice and greek yogurt.  It totaled to 10g of protein per 2 oz portion.  Here I used one portion of the tuna puree to make a breakfast omelette by mixing it up in a pot with 1 tablespoon of shredded cheese and one ounce eggbeaters. The results: A yummy pureed meal with 16.5 grams of protein!

  • Greek Dill Dip, 3 grams protein per ounce

    Greek Dill Dip, 3 grams protein per ounce

    dilldipThis 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 per ounce

     

  • Tuna Fish Salad Puree, 10 grams protein per 2 oz serving

    Tuna Fish Salad Puree, 10 grams protein per 2 oz serving

    tunaIngredients:

    • 24 oz can of tuna in water [7g*24]
    • 1/2 cup pickle juice
    • 1 ground celery stick
    • 2 teaspoons mustard
    • 1 ounce 0% Greek yogurt. [3g]

    Directions:

    • Finely grate celery until mushy.
    • Drain water from tuna can.
    • Add all ingredients to food processor and chop until pureed.

    Yieds: 17 2 oz. Pureed Tuna at 10 grams protein per serving.

  • Chicken Zucchini Souffle, 4.56 grams protein per 2 oz serving

    Chicken Zucchini Souffle, 4.56 grams protein per 2 oz serving

    Chicken PureeIngredients:

    • 4 zucchini, raw ground
    • 1 large Idaho potato (1 lb.), raw ground
    • 2 raw eggs [6*2=12g]
    • salt
    • pepper
    • 2 oz oil.
    • 1 lb raw ground chicken [7*16=112g]

    Directions:

    Combine all ingredients in food processor and chop until fine ground.  Pour into 11 x 16 pan and bake for two hours.   Divide into 2 ounce portions at 4.56 grams protein per serving.

    Yields: 24 2 oz. servings Chicken Zucchini Souffle, 4.56 grams protein per 2 oz serving.

    Photograph of 10 gram protein meal:

  • Taco Meal Puree, 13 grams protein per 4 oz meal

    Taco Meal Puree, 13 grams protein per 4 oz meal

    Taco Meal Puree, 13 grams protein Ingredients:

    • 1 cup red kidney beans  (2oz@9g=36g)
    • ½ cup great northern beans   (2oz@8g=16g)
    • ½ cup barley   (2oz@3g=6g)
    • 12 cups water
    • 4 oz. (4 cubes) minced onions
    • 1 ½ cups (12 oz.) cooked chicken [chicken in water can: 2oz@10g=60g]
    • taco seasoning packet
    • 1 teaspoon salt
    • 1 teaspoon garlic powder

    Directions:

    1. In a large pot, combine beans and water.  Boil on a high flame and lower to medium after 5 minutes.
    2. After one hour, add:  onions and chicken.
    3. After 30 minutes, add taco seasoning packet and spices.
    4. Cook for ten more minutes.
    5. Mix in food processor until pureed.

    Yields: 56-60  oz , or  7.5 cups of taco mixture. Divide into 28 2oz servings @ 4.21 grams protein each. Serving Suggestion for a 13 gram protein Taco Meal:

    • 2 oz Taco Puree (4.21g)
    • 2 oz Shredded Part-Skim Cheese (8g)
    • 1 Tablespoon Guacamole (1/2 gram of protein)
  • Mashed Potatoes, 1 gram protein per 2 oz serving

    Mashed Potatoes, 1 gram protein per 2 oz serving

    mashedpotatoesAn 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 at 1 gram protein per 2 oz. serving.

  • 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.