Friday, March 25, 2011

Are you looking for the Bariatric Foodie blog?

This isn't it. But you're close. So close that if you sniff hard, you can smell all the great BF recipes!

If you are, in fact, looking for the Bariatric Foodie blog that has over 400 posts worth of recipes, survival guides and nutrition information (and most likely that is what you're looking for), getting there is simple. But before I tell you how to get there, a few points:
  1. Once you get there, be sure to bookmark the page so you don't end up here again. Here is kinda cool...but not really where you want to be if you want the full monty of post-op food yumminess!
  2. Or if you're into blog feeds, sign up for the BF feed. You can even sign-up to get your daily dose of BF by e-mail!
  3. And to keep up with the latest posts on the go, become a fan on Facebook or follower on Twitter. That way you'll get notified of all new posts.
Now, having said all can get to Bariatric Foodie either by clicking here or by going to

See, wasn't that EASY?

Wednesday, May 19, 2010

You may have noticed...

That we haven't posted in a while. That's not because we aren't still partying!

We've got a new website coming soon and we are (hopefully) taking our show on the road in the summer and fall!

In the meantime, if you haven't already, check out our recipe blog, Bariatric Foodie, for lots of great recipes, inspiration, polls and more!

Saturday, November 21, 2009

Remember the days when Friday night meant a sub and some hot wings?

No? Well look that was just my reality then. It was pizza, hot wings, a steak sub, something. Cuz it was FRIDAAAAAAY!

Well today is Saturday and I'm here to tell you that YES even this food can be made WLS friendly.

My good friend Debbie hosted the event today with the theme "sub shop favorites"

This is a picture of the "Pouch Party" duo--me and my good friend and partner Jen. Up until now Jen has been behind the scenes. But since she's so awesomely AWESOME I am glad she was front and center with me.

In Jen's hand is some fiber one crumbs she was making for an "interactive" demo. In my hands was my fave kitchen utensil--the blender! For the protein shake demo.

I am proud of myself. I didn't "Paris Hilton" so much in this pic. :)

Moving right are all the things we made together:

Philly Cheesesteak Eggs Rosettes
Philly Cheesesteak crustless quiches
Orange Creamsicle Protein Shake
Buffalo chicken dip

And here is Nessa perfecting her eggs rosettes technique. For this party, we did Philly Cheesesteak Eggs Rosettes (used deli roast beef for the cups and add to the eggs onions, green peppers, and provolone cheese). Nessa gave this dish two thumbs up!

This is Sandy, a friend of our hostess Debbie. She is post-op and really enjoyed making high-fiber mozzarella sticks.

Those things are so yummy. My kids and even my "I only eat PB&J and chicken nuggets" stepson likes them. Good fall back food for a cold day or a snack when you are watching a movie.

And just in case you were wondering what the mozzarella sticks look like going into the oven...
See what you're missing America???
Won't you book your Pouch Party today? You could do one after the New Year and we'll show you how to keep those resolutions in the yummiest ways possible!
Debbie is in PA and wants to do another party in January/February. If you are interested in that one, or hosting a party of your own, hit us up!
For those of you who could not make it to the party, I am going to give you the recipe for the Philly Cheesesteak Eggs Rosettes. Want all the recipes from this or any other party? Book a party and they are yours!
Philly Cheesesteak Eggs Rosettes
Thin sliced, low-sodium, low-fat roast beef
1/2 c. Egg Beaters
3 slices of Provolone cheese, sliced into cubes
1/2 c. chopped onion
1/2 c. chopped green pepper
salt and pepper to taste
1. Sautee onions and peppers in a sprayed pan until the veggies get a slight crust on them. Set aside
2. Spray a muffin tin (medium sized) and in each muffin compartment, place a piece of roast beef and press down so that the beef has a slight overhang over the muffin tin. Place another piece on top of that. Your finished product should look "flowery."
3. Pour egg mixture into each rosette, about half filling each.
4. Bake in a 350 oven for 15 minutes.
You can top with many different things. My new preference? Ranch dip made with Greek yogurt!
Again, hit us up if you want to have your own "sub shop favorites" party (We have tons more recipes besides the above). Remember that we do travel (to a certain extent). Hope to party with you soon!

Sunday, November 8, 2009

Viva Italia!

And we're BACK! I'm so happy too...I was starting to lose hope that this was, in fact, a good idea. But my friend Nessa helped me find my way back to the light. She was our hostess this month and she chose a wonderful theme....Italian!

So let's start at the beginning. Here are some of our pouchers, all lined up nicely and ready to learn! Kidding! I truly believe that I learn as much from pouchers as they ever could hope to learn from me. But I did dig Nessa's set-up. Usually I am facing folks "cooking show" style. This way felt much more like...we're all sitting at the table and Nik's cooking and we're just having a good time.

This is Nessa. Here she is showing us how she browns ground beef with her "meat smoosher" (or whatever that thing is called...I want one!) while I show how to properly slice a zucchini to make no-noodle lasagna.

These two gals were a BALL! I am horrible with names so I THINK the lady in blue is Kim (forgive me if I got that wrong...I adore you just the same!). Anyway, she was my de facto "helper"--she doled out whippage for the demo protein shake and made sure my onions and peppers did not burn. Thank you dah-ling...MWAH!

And this is me clearly showing off. I can't help point a camera at me and I go all Paris Hilton!
So the dishes we made together were:
-Espresso protein shake
-Pesto Tuna Salad
-No-noodle red lasagna
For tasting the pouchers got:
-Nik's magic meatballs w/ dip
-Italian 3-bean salad
-No-noodle white lasagna
-Mocha protein pudding
...And of course there were the goodie bags. I did a variety of bags that included things like Skinny Water, low-carb cookies, Isopure protein drinks, vitamin holders, Kay's Naturals chips, vitamin samples, etc. We also had a drawing for a BIG prize basket that included: protein powder samples, Power PB (peanut butter), Ostrim Jerky, a shaker bottle, an MP3 player, a pedometer and a load of other stuff that I can't remember at the present but it was big and good. I think I have a pic of it somewhere. Once I find it I'll post it.
A good time was had by all! We are back in full swing here at PP! If you are interested in hosting your own party, hit me up! It's easy and fun and I guarantee you will walk away with at least one piece of knowledge you did not have before. I know I did!

Tuesday, April 28, 2009

Bring a Pouch Party to a kitchen near YOU!

I just want to clear up one thing right here, right now blogoverse...I am NOT averse to doing Pouch Parties outside of Maryland. I get messages from folks saying how they'd love to have this experience but they don't live in MD. Well, here's a tip: if you're willing to get enough folks together to have a party...I could come to you! I'm crazy like that! Hit me up! It may be a real possibility.

I thought I'd give my little spiel on why this is so important to me. Pre-op I hated to cook. My children and I did the carry-out, pizza night, carry-out schedule. Imagine my surprise post-op that I actually like to cook! Am interested in nutrition! I spend hours reading labels, comparing nutritional stats, finding the very best ingredients, the most beneficial recipes, not only for myself but because I don't want anyone out there who has had WLS to feel like they'll never eat well again! I truly believe I've been given this gift to share it with other people.

So seriously...if you're interested in having a party and you're willing to help make it happen...let me may not be impossible.

Sunday, April 26, 2009

Something the April Pouchers *didn't* get to taste...

I generally tend to only show recipes with stuff that people can get from their local supermarkets. This is a bit of a science experiment.
It's made with Carbalose flour, a low-carb, high-fiber flour that you can use just like white flour. The brand I used is called Carbquik (like a low-carb "Bisquik.")
This lovely little pancake is "regular people sized" and is about 21 calories, 1 net gram of carbs. And it was delicious. On top is some Blue Bonnet Light (40 calories for 1 tbsp, I used 1/2 tbsp) and some Smucker's sugar free breakfast syrup (40 calories for 1/4 c. I used about 2 tbsp which would 1/8 c.). This...a coupla slices of turkey could fool oneself into thinking they had a "normal" stomach. Almost.
Want to taste this and other num, num, nummy breakfast stuff? Consider hosting a breakfast or brunch Pouch Party! Hit me up if you are interested!

Saturday, April 25, 2009

Breakfast for Dinner!

Ok, so I lied just a little bit. I did not serve the frozen hot chocolate at this month's party...I served this instead:

What is that? It is a Click Frappucino and it's yuuuuuuuuuuuuuummmmmmmmeeeeeeee....

Ok, so you weren't at the party. Cuz maybe you live too far away or maybe the warm day drew you outside. There really is no excuse but I will give you the recipe anyways.

Click Frappucino

8 oz. skim milk, 2 scoops Click protein, 1/2 scoop Body Fortress vanilla whey, 1 oz. Torani sugar free hazelnut syrup, 1 tbsp Splenda, 6 ice cubes.

Directions: Put it in a blender and whiz it. Top with whipped cream...sip...die...go to heaven...

This drink was VERY well received. So much so that my guests requested that I make a second drink later in the evening. "This does not taste like a protein shake at all," sayeth Lee, my faithful gym buddy and Pouch Party loyalist.

So the other one I do not have a pic of...but pics of protein shakes aren't that interesting. I'll just tell you about it. I call it a "protein mudslide."

Ingredients: 8 oz. skim milk, 1 scoop Body Fortress cookies 'n creme whey, 1 tbsp sugar free chocolate pudding mix, 1 tbsp Splenda, 1 oz. Davinci sugar free kahlua syrup.

Directions: put it in a blender and whiz it...pour in festive with whipped cream...mistakenly think you are at Applebees and wonder why nobody is bussing your table.

Moving right along...

So next we learned to make breakfast sausage. I got a few raised eyebrows on this one. I mean, why make breakfast sausage when Mr. Dean makes them so well? Well...because with homemade you get to control what goes in it AND how big your sausage patties are. Plus it's cool to say you made your own breakfast sausage. All this was toward the pursuit of making one of the most popular breakfast things that I make. The "Egg NikMuffin." We don't need no stinking arches ;-)
Ok, so my girl Shelly (a.k.a. Eggface) makes these little crustless quiches that she calls bites. I had to demo the bites because they are goooooooooooood. So we did three kinds: Maryland bites (crab meat and Old Bay...keepin' it simple), Bacon/cheese bites, and ham/cheese bites (both with onions and green pepper in them). I wanted mushrooms in the ham/cheese bite but I got vetoed. I hate when that happens. Anyway...above is Renae mixing up her Maryland bites.

And here is a picture of the Bacon/cheese and ham/cheese bites. The Maryland didn't make it...

These are very yummy and ridiculously low cal. Check out more bite recipes on Eggface's super duper blog!

So anyone who has been to a Pouch Party thus far knows I'm all about giving away free stuff. This month's goodie bag featured the following (starting at 6 o'clock and going clockwise):

So that's that! My guests chose as the next party theme Mexican Fiesta! The party will be the last Saturday in May (and I'm too lazy to look the date up, ok????)