Protein Artist

Tag: puree

  • 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.

     

  • Seitan Scallion Stir-Fry, 26 grams protein

    Seitan Scallion Stir-Fry, 26 grams protein

    Seitan Scallion Stir-Fry
    Be brave! This recipe tastes like Chinese crispy fried dumplings .

    Do you miss eating Chinese food now that you are sticking to a post-op puree diet?

    See Basic Seitan Instructions.

    Ingredients:

    Directions:

    • Mix 2 ounces water with salt and garlic powder.
    • Add in 2 ounces Bob’s Red Mill Vital Gluten Flour (23g).
    • Kneed seitan dough until all water is absorbed.
    • In a saucepan, boil 4 ounces chicken broth (3g)
    • Tear small m&m-sized pieces of seitan and drop into broth.
    • Add:
      • ½ teaspoon soy sauce
      • 1 finely chopped scallion
    • Cook on medium until broth is absorbed, about 15 minutes.
    • Cook an extra ten minutes until seitan turns golden.
    • Serve immediately.

    Suggestions:

    • Texture will be doughy and soft. Chew well.
    • It is helpful to have a plate warmer to keep the meal hot until you finish eating.

     

  • 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.