Thin Crust Pizza using “00” flour

Since Hubby and I like cruising so much,

we got really attached to Carnival’s Pizza Pirate Pizza!

our most favorite pizza is the Quattro Formaggi followed by the plain Pepperoni.

So we decided to give it a try and make our own to hold us over while we are not able to cruise. Since we cannot figure out the exact recipe for the  Quattro Formaggi we went with the plain Pepperoni, it came out great, not exactly like the Carnival Pizza but it comes pretty darn close for not having a pizza oven that can heat to 700 degrees!

Thin Crust Pizza using “00” flour

Thin Crust Pizza using “00” flour

Ingredients

    for the dough:
  • 1 kg of Anna Napolentana Extra Fine Flour "00"
  • 1/2 tsp sugar
  • 2 1/2 cups warm water
  • 1 package instant dry yeast
  • toppings:
  • 1/4 cup Spaghetti sauce
  • 13 slices of Turkey Pepperoni
  • 1 oz shredded Asiago
  • 1 oz low skim shredded mozzarella

Instructions

  1. In a large measuring cup, combine salt, sugar and water.
  2. In a larger mixing bowl, add flour and form a well, then add yeast until it dissolves.
  3. Using a fork slowly mix the water with the dough.
  4. Place the dough onto a flat surface and knead until it is smooth and elastic; about 5-7 minutes.
  5. Drizzle a small amount of olive oil on the bottom of the bowl to prevent dough from sticking.
  6. Place dough into bowl and cover with plastic wrap.
  7. Let sit for about 15 minutes to rise.
  8. Cut, and shape into 8 dough balls, and place into separate containers and let sit for an additional 30 minutes before rolling out and baking.
  9. Top rolled out dough with your topping and bake at 425 for 10-15 minutes.

Notes

If you have any dough balls left over that are not being used right away, wrap them in plastic wrap, place in freezer bag and store in freezer.

http://jdworld.net/blog/thin-crust-pizza-using-00-flour/

Light Spaghetti Carbonara

This recipe of mine made it into the Bariatric Foodie PWMF 2015 contest cookbook.

Light Spaghetti Carbonara

Light Spaghetti Carbonara

Ingredients

  • 1 Onion
  • 2 tbsp. minced garlic
  • ½ c. Lean Ham diced
  • 4 tbsp. fat-free Milk
  • 2 tbsp. fat-free cream cheese
  • 2 tbsp. Parmesan, grated
  • 1 egg
  • 1 tbsp. Olive oil
  • Salt and Pepper
  • Cooked Zucchini noodles

Instructions

  1. Small dice onion and ham, and saute in oil with the minced garlic.
  2. Season with salt and pepper.
  3. Mix the egg with the milk, cream cheese and grated Parmesan and add slowly to make sure the egg does not scramble.
  4. Add zucchini noodles and heat thoroughly.
http://jdworld.net/blog/light-spaghetti-carbonara/

Gypsy Sauce with Turkey Meatballs and Cauliflower Rice

This recipe of mine made it into the Bariatric Foodie PWMF 2015 contest cookbook.

Gypsy Sauce with Turkey Meatballs

Gypsy Sauce with Turkey Meatballs

Ingredients

  • 2 medium sliced onions
  • Olive Oil (for sautéing)
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 beefsteak tomatoes, diced
  • 1 small can of tomato paste
  • 4 minced garlic cloves
  • ¼ tsp. ground paprika
  • 1 cup vegetable broth or bone broth
  • Salt and Pepper to taste
  • Homemade or store-bought low fat Turkey meatballs
  • homemade or store-bought cauliflower rice.

Instructions

  1. Heat oil and sauté the onions, garlic, sliced peppers, and tomatoes until glassy and soft.
  2. Add tomato paste, seasonings and vegetable broth.
  3. Stir very well; cook at medium heat for about 10 minutes.
  4. Add the Turkey meatballs to sauce until fully heated through.
  5. Serve over a bed of cauliflower rice.
http://jdworld.net/blog/gypsy-sauce-with-turkey-meatballs-and-cauliflower-rice/

Sugar-Free No-Bake Baklava

This recipe of mine made it into the Bariatric Foodie PWMF 2015 contest cookbook.

 

Sugar-Free No-Bake Baklava

Sugar-Free No-Bake Baklava

Ingredients

    Filling:
  • 1 1/4 cups finely chopped walnuts or pecans (measured after chopping)
  • 1/2 cup Splenda
  • 1/2 teaspoon cinnamon
  • 45 pre-made mini fillo cups
  • Syrup:
  • 1 cup water
  • 3/4 cup Splenda
  • 1 tsp. vanilla
  • 1/2 tsp lemon juice
  • 6 tbsp sugar-free maple syrup
  • 1/2 cup sugar-free honey
  • 2 tsp cornstarch

Instructions

  1. Make the sauce first, to allow time for it to cool.
  2. In a small saucepan combine water, Splenda, vanilla, lemon juice, sf maple
  3. syrup, and sf honey. Bring to a boil over medium-high heat.
  4. Stir cornstarch into 2 teaspoons water until dissolved. Stir into honey mixture
  5. and boil for 1 minute. Set aside to cool.
  6. Toss finely chopped nuts with Splenda and cinnamon. Set aside.
  7. Thaw fillo cups. Fill cups with the nuts, Splenda and cinnamon mix and top
  8. with the syrup.
  9. Makes 45 pieces.
http://jdworld.net/blog/sugar-free-no-bake-baklava/

Chewy Pumpkin cookies

Pumpkin, spice & everything nice in these super soft and chewy Pumpkin Cookies. The perfect way to use up your leftover pumpkin puree.

So what makes these pumpkin cookies so good? I love chewy cookies, sugar free… even better!!!

First, we’re starting with a healthier version of butter. Then we’re using a combo of brown sugar substitute and granulated splenda. I use brown sugar substitute in baking, to add a nice caramel flavor and it helps create a super chewy cookie. Yup. Perfection.

Then we’re adding vanilla (no skimping here),  cinnamon, nutmeg & ground cloves.

The star of the show is obviously pumpkin – but it’s the brown sugar, vanilla & spices really make it shine. Since we add a lot of moisture with the pumpkin we need to be careful. To combat the extra moisture from the pumpkin, we are only adding 1 egg yolk in the batter. And we’re using cornstarch and cream of tarter to keep them soft and chewy.

Problem solved.

Then the cookie dough is chilled prior to baking, and we’ll form the dough into balls. Seriously, the deliciousness factor of these pumpkin cookies is off the hook.

Pumpkin Spice Cookies

Chewy Pumpkin cookies

Chewy Pumpkin cookies

Ingredients

  • 2 and 1/2 cups all-purpose flour , spooned and leveled
  • 2 teaspoons cornstarch
  • 1/2 teaspoon cream of tartar
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoons ground cloves
  • 3/4 cup unsalted butter , softened to room temperature
  • 3/4 cup packed brown sugar substitute
  • 1/2 cup granulated splenda
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 1/2 cup canned pumpkin (not pumpkin pie filling)

Instructions

  1. n a large bowl whisk together the first 8 ingredients. Set aside
  2. In a separate large bowl using a hand held or stand electric mixer on medium speed, beat together the butter and sugar substitutes until fluffy. Turn the mixer down to low then beat in the egg yolk, vanilla and pumpkin. Slowly add in the flour mixture, turning off the electric mixer and scraping down the sides of the bowl with a large wooden spoon or rubber spatula as necessary. The dough will be very sticky. Cover the bowl with cling wrap and refrigerate for at least 2 hours or up to 2 days.
  3. When ready to bake, preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
  4. Using a cookie scoop or tablespoon, form the dough into balls of about 1.5 tablespoons in size.
  5. roll the cookies in a mixture between Swerve and Cinnamon.
  6. Place the cookies on the cookie sheets about 2 inches apart and bake for about 7-9 minutes until the tops look almost set.
http://jdworld.net/blog/pumpkincookies/

Sugar Free Cranberry Sauce

Sugar Free Cranberry Sauce

Sugar Free Cranberry Sauce

Ingredients

  • 1 bag fresh cranberries
  • 4 tsp stevia
  • 3/4 cup No sugar added apple juice
  • 1/4 cup pineapple juice
  • 1 tsp orange zest
  • 1 TBSP sugar free orange marmelade

Instructions

  1. Place all ingredients in a medium sauce pan.
  2. Heat on medium until berries start to pop. Smoosh berries with spoon for a chunky sauce.
  3. If you prefer a smoother sauce, you can either place through a sieve to strain or blend while still in the pot with an immersion blender.
  4. Spoon into mason jars and cool in the refrigerator. Sauce will thicken as it cools.
  5. This recipe makes about 2 cups of cranberry sauce at about 8 servings of 1/4 cup each.
http://jdworld.net/blog/sfranberrysauce/

Crock pot Ranch Chicken

I am always looking for quick and easy recipes, that are tasty, and of course Bari friendly.

 
Crock pot Ranch Chicken

Crock pot Ranch Chicken

Ingredients

  • 2 lbs chicken breast (I use frozen straight out of the freezer)
  • 8 ounces cream cheese, room temp cut in cubes (I am using non fat)
  • 1 cup low sodium chicken broth
  • 1 package Ranch Dressing Mix (dry mix, you could also use a Italian dressing mix to change up the flavor!)
  • 4 slices bacon, cooked and crumbled for garnish(you can omit this if you are worried about the fat content, but it is just 4 slices for the entire meal)
  • 1 12oz bag Fire Roasted corn blend with peppers and onions

Instructions

  1. Lay the chicken in the crock pot.
  2. Pour in the chicken broth.
  3. Sprinkle on the ranch dressing mix powder.
  4. Top with cubes of cream cheese.
  5. Cook on high 4 hours. or low for 6-8 hours
  6. In the last 30-45 minutes of cooking add the bag of vegetables and continue to heat thoroughly
  7. Remove chicken from sauce and shred.
  8. Pour sauce over chicken and top with bacon crumbles.
http://jdworld.net/blog/ranchchicken/

 

 

I serve this to my family with either baked fries or pasta. For myself I either use Zoodles or brown rice pasta. You could add any kind of vegetable to this, frozen or fresh or canned to add some extra vegetables into your diet. (sneak in some dehydrated vegetables that you pulverized after drying and no one would even know!)

Chocolate Hazelnut Protein Shake

Growing up in Europe, Nutella was a stable that I grew up with. Nutella smeared on a Rustic bread for an afternoon snack, on a German pancake for breakfast. Nutella inside of a warm croissant, hmm Nutella on everything. So when I decided to have surgery and loose weight, Nutella was out of the question for me, because of the high sugar content. It would surely cause me to dump.

BUT prevail!!!!!

I found something that still can taste like Nutella but has all the protein I need and no sugar.

How???

I came across the Nutella flavored protein shake in one of my favorite books, called “The Bariatric Foodie Guide to perfect Protein Shakes” by Nikki Massie.

Seriously, If you are into protein shakes, no matter if you are a Bariatric patient or not, this is a great book, with different variations of shakes from thin to thick to triple thick. How to fix your shake problems and even how to create protein shake ice creams!

This is so simple and yet so delicious. I had all the ingredients on hand and decided let’s try it.

BTW, she has a recipe on her website for the actual thing! No-Sugar added Chocolate Hazelnut Spread

 

so here is the link to the shake I have mentioned:

Nik’s Nutella Protein Shake

Chocolate Hazelnut Protein Shake

Chocolate Hazelnut Protein Shake

Ingredients

  • 8 oz. skim milk (I like Mootopia, lactose free fat free milk with 12g of protein per 8oz!)
  • 1 scoop chocolate whey (I used EAS light)
  • 1 tbsp dry sugar-free, fat free chocolate pudding mix (I used the Walmart version, 1 pack is 8 TBSP)
  • 1 tsp good instant decaf coffee (I used Folgers here)
  • 4-5 pumps sugar-free hazelnut syrup

Instructions

  1. Put it all in a blender and whiz. If you like yours slushy like a milkshake, add a couple of cubes of ice and blend again. I added some Sugar Free hot fudge sauce and if I had some..... I would have topped it with some Fat free whipped topping...
http://jdworld.net/blog/chocolate-hazelnut-protein-shake/

Chicken Bacon Casserole

This one is a chicken casserole that came out quite delicious I might add. It’s as in my opinion like all casseroles, not the prettiest to photograph, but sometimes the way it looks is not that important when it tastes this amazing.

Chicken Bacon Casserole

Chicken Bacon Casserole

Ingredients

  • 3 cups cubed cooked chicken
  • 5-6 slices bacon, cooked and crumbled
  • 1 cup light sour cream
  • 1/2 cup light miracle whip
  • 1 cup 2% shredded cheese
  • 1 can cream of poblano (or sub cream of chicken) soup
  • 2 cups cooked high protein pasta (I used Banza Chick pea Pasta) but you can omit that if you like
  • fried onions for crunch

Instructions

  1. Preheat oven to 350
  2. Spray a small casserole dish it with non stick butter spray.
  3. Boil chicken breast and cut it into cubes.
  4. 5-6 slices of bacon, cook until crisp and crumbled it. (You want about 1/2 cup of crumbled bacon)
  5. Mix light sour cream, light miracle whip and can of fat free cream of chicken/poblano with 2% shredded mexican blend cheese.
  6. Add your cooked pasta and chicken and mix well.
  7. Bake at 350 for 15 minutes then top with the fried onions for crunch and return to oven for additional 5 minutes.
http://jdworld.net/blog/chickenbaconcasserole/

This makes about 8 bariatric sized servings. All depends on the size of your pouch. I consider myself to have a pouch of steel. I can eat a lot during one sitting. Sometimes it depends on what types of food it is. But comparing myself to other post ops, I believe I can eat more than most.

As always, if you enjoy these recipes I post, please feel free to leave your comments, share via facebook or instagram and don’t forget to pin them on pinterest!

Kale Chips

Never even heard of them until one day I stopped in at Starbucks to grab a Light Skinny Mocha Frappucino and saw a bag of Rythm Superfoods Kale chips in  Zesty Nacho flavor staring at me. I was too scared to try them, but I always wondered. Fast forward to a little get together with a few of my Bariatric friends for our monthly After-Support-Group meeting at Starbucks to catch up and ChitChat. One of the gals bought the kale chips and asked if I wanted to try one. So I did. Not bad at all these were really good, kind of addicting, but way too expensive at almost $4 for a 2oz bag. So that brought me to thinking, maybe I can re-create this myself at home, for a fraction of the cost. $0.97 for a bundle of kale made about (4) 2oz bags!

Kale Chips

Kale Chips

Ingredients

  • Fresh Kale
  • canola oil
  • seasonings of choice

Instructions

  1. After washing and drying I added some cold pressed organic canola oil and some garlic salt, placed them in my dehydrator.
  2. Shortly after on the vegetable setting out came these gorgeous Kale chips, very delicate and crisp, flavorful. I think I will make these again very soon and try them with maybe a ranch flavor by using powdered ranch dressing mix. so many flavor combinations to try.
http://jdworld.net/blog/kalechips/