make your own JUICE RECIPES from ways2weightloss

1. Orange and Grapefruit Juice

Ingredients: 3 oranges and 1 grapefruit.

For best results please take out the juice of these fruits and put in a blender. Add ice and sip! Grapefruits are are well known for weight loss. This juice is also rich in vitamin C.

2. Slim Juice

Ingredients: 4-5 carrots, 1/2 beets, 1 celery, 1 apple and 1/2 cucumber.

Peel and chop the vegetables after you wash it and blend it in a juicer. If you want some spice in your juice you can add some ginger.

3. Cleansing Veggie Juice

Ingredients: 2-3 carrots, 2 celery, 2 beets,3 kale leaves, 1 turnip, 1/2 spinach bunch, 1/2 cabbage head, 1/2 onion, one-fourth parsley bunch, 2-3 garlic cloves.

Boil all the ingredients and sip! This healthy juice is good for body detoxification too.

4. Apple Carrot Celery Juice

Ingredients: 2-3 apples, 2 carrots, 2 celery sticks, 2 tablespoon lemon juice.

First, core the apples, peel and cut carrots. Add all the fruits and the lemon juice to a mixer and blend well. You can add ice if you want. This juice is very refreshing and is also low calorie.

5. Papaya Passion Juice

Ingredients: 1 papaya, 1 apple, 4-5 dates.

Blend all the above ingredients in a blender and serve it fresh.

6. Morning Slim Juice

Ingredients: 2 oranges, 1 grapefruit, 5-6 strawberries, 1/2 banana.

Take out the juice from orange and grapefruit. Pour this in the mixer with banana and strawberries. Blend well and serve. You can add ice if you want.

SOFT DIET RECIPES from The Advanced Bariatric Surgery Center

ZUCCHINI & COTTAGE CHEESE CASSEROLE

www.cooks.com

 

Ingredients:

3 med. zucchini, sliced

1/4 c. chopped onion

2 tbsp. oil

1 lb. low-fat cottage cheese

1 tsp. basil

1/3 c. Parmesan

Directions:

Heat oven to 350 degrees. Sauté zucchini and onion in oil. Whip cottage cheese and basil in blender.  Place alternating layers of zucchini and cheese mixture in 1 1/2 quart casserole. Top with Parmesan. Bake uncovered 25-30 minutes.

Nutrient Analysis: (1/4 cup serving)

88.1 calories, 4.4 g fat, 8.85 g protein, 4.03 g carbohydrates, 0.5 g fiber

Egg Salad

Courtesy of: www.weightwatchers.com 

 

Ingredients

4 Large Eggs

2 Large egg whites (Boil these as whole eggs & discard yolks)

2 Tbsp chives, fresh, chopped

2 Tbsp reduced calorie mayonnaise

½ tsp Dijon mustard

½ tsp table salt

¼ tsp black pepper, ground

½ tsp of ground paprika (optional)

 

Directions

Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to a medium-low and simmer for about 10 minutes; drain and place eggs in an ice-water bath.

 

When eggs are cool enough to handle, remove shells. Discard yolks from two of the eggs. Chop remaining whole eggs and whites into bite-size pieces.

 

Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, salt and pepper; mix until blended.

 

Yields 6, ¼ cup servings

 

Nutrient yield per serving:

75 calories; 6.25 gm protein, 1.7 gm carbohydrate, 4.6 gm fat

Salmon Cakes – Soft Diet Source: United     14.75 oz can Honey Boy Pink Salmon 1/3 cup fat-free milk 2/3 cup Gia Russa whole grain bread crumbs 2 eggs 1 tsp salt Pinch cayenne pepper 1 Tbsp fresh lemon juice 3 Tbsp chopped fresh parsley (or 1 Tbsp dried) Lemon wedges for garnish   Place top rack in oven 45 inches from heat source; preheat broiler. Spray baking sheet with cooking spray.   Drain fish and separate into fine flakes.   In medium-sized bowl, combine fish, milk, bread crumbs, eggs, salt, pepper, lemon juice and parsley; mix well.   With floured hands, shape mixture into 9 flat cakes (2 oz each).    Place cakes directly on baking sheet; broil 2 minutes, do not let brown.   Turn over and broil another 2 minutes, do not let brown.   Serve with fresh lemon wedges.   Yield: 9-2 oz servings   Nutrient Analysis per serving: 120 calories, 11 gm protein, 8 gm carbohydrates and 5 gm fat

PUREED RECIPES from LifeWeigh Bariatrics

Cottage Cheese and Fruit 
 
1 cup non-fat or 2% cottage cheese
½ cup canned fruit (low-sugar or canned in its own juice)
½ cup 100% fruit juice (low-sugar fruit juice may also be used)  
Add all ingredients to blender. Blend well.  
Makes 2 (1/2 cup) servings, per serving: Calories: 170, Fat: 2.5g, Carbohydrates: 28g, Fiber: 1.5g, Protein: 12g

Pumpkin Ricotta Mousse
Recipe provided by Flourish www.obesityhelp.com

...a little twist on the pumpkin pudding recipe provided above...

1 cup low-fat ricotta cheese
1 cup pumpkin puree (such as Libby’s)
2 Tablespoons sugar-free, fat-free white chocolate instant pudding mix
2 Tablespoons Splenda
½ teaspoon Chinese Five Spice
1 teaspoon cinnamon
1 1/3 cup frozen sugar-free whipped topping, thawed

Directions: In a food processor or blender, blend ricotta and pumpkin until smooth. Add pudding mix, Splenda, Chinese Five Spice, cinnamon, and 1/3 cup whipped topping. Process until well-blended and smooth. Remove from food processor, pour into medium bowl and fold in the final cup of whipped topping.

Refrigerate until ready to serve. Serve in parfait glasses. Top with a dollop of whipped topping and a sprinkle of toasted almonds and cinnamon, if desired. Tastes like fall!

Nutrition Information: Number of servings: 6-8, Portion size: ½ cup:Calories: 50.7, Protein: 3.5 grams, Carbohydrates: 5.8 grams, Fat: 1.5 grams.  Add a 1-2 scoops of Beneprotein or another unflavored protein powder for an additional boost of protein. 

Tofu Chocolate Pudding  
12 oz light silken tofu such as NaSoya®
1/3 cup fortified soy milk
1/3 cup Splenda®
¼ cup cocoa powder  
Place tofu, Splenda®, and cocoa powder in a blender. Start blending while adding the milk slowly. Blend until smooth. Place chocolate pudding in four individual serving dishes (about 2/3 c. per serving).  
Chill for at least 20 min before serving. If you plan to make this pudding a day ahead of time, refrigerate it in one large batch and then place it in serving dishes shortly before serving.  
Makes 4 (2/3 cup) servings, per serving: Calories: 50, Fat: 2g, Carbohydrates: 5.5g, Fiber: 2g, Protein: 7g 

HEALTHY BARIATRIC RECIPES from Food.com

Healthy Cheesecake

1/2 cup graham cracker crumbs
2 (8 ounce) packages fat free cream cheese
1/2 cup Splenda sugar substitute
1 tablespoon flour
1/2 cup nonfat sour cream
3 large egg whites
1 teaspoon vanilla extract
cooking spray

Directions:
1Preheat oven to 325°F.
2Coat a 9-inch pie pan with cooking spray.'.
3Add the cracker crumbs to coat the bottom of the pie pan. Set aside.
4Combine cream cheese, Splenda and flour.
5Beat with an electric mixer on medium until creamy. Mix in sour cream, egg whites and vanilla and beat until smooth.
6Pour on top of graham cracker crumbs.
7Bake for 40 minutes.
8Place on a rack until cool, then refrigerate for a least 3 hours.
9The top tends to crack so you may want to cover with your favorite fruit toppings. ie. Cherries, Bananas Foster or Fat Free Cool Whip

Nutritional Facts for Healthy Cheesecake
Serving Size: 1 (95 g)
Servings Per Recipe: 8
Amount Per Serving 102.7 Calories,Total Fat 1.5g, Sodium 372.9 mg,Total Carbohydrate 10.6 g, Sugars 3.1 g, Protein 10.7

Liver and Onions W/ Gravy

flour, for dredging
1 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1/2 lbs beef liver, sliced
1 -2 onion, thinly sliced
1 cup beef broth

Directions:
1Place enough flour in a large bowl to coat the liver. Add salt and pepper.
2Slice liver and dredge in seasoned flour.
3Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
4Place sliced onions in the skillet with the liver.
5Pour beef broth on top of liver and onions.
6Cover and simmer on low until onions are tender and broth forms a nice gravy.

Nutritional Facts for Liver and Onions W/ Gravy
Serving Size: 1 (559 g)
Servings Per Recipe: 4
Amount Per Servin 101.9 Calories,Total Fat 10.1 g, Sodium 292.1 mg, Carbohydrate 2.9 g, Sugars 1.1 g, Protein 0.3 g

Green Beans With Tomatoes Salad

1 tablespoon extra virgin olive oil
16 ounces green beans, frozen
1 cup cherry tomatoes, washed and cut in half
2 tablespoons basil
1 teaspoon garlic, minced
salt and pepper

.Directions:
1Preheat oven to 450ºF.
2Place green beans on a cookie sheet coated with cooking spray.
3Roast to desired doneness, about 10 minutes, stirring once or twice to avoid burning.
4in a medium bowl, combine olive oil, tomatoes, basil, garlic, salt and pepper; set aside.
5Remove green beans from oven and spoon into tomato mixture and toss thoroughly.
6Can be served hot or cold.

Nutritional Facts for Green Beans With Tomatoes Salad
Serving Size: 1 (156 g)
Servings Per Recipe: 4
Amount Per Serving 73.1 Calories, Total Fat 3.6 g,Sodium 8.9 mg,Carbohydrate 9.8 g, Sugars 2.5 g,Protein 2.4 g

HIGH PROTEIN RECIPES from Spark Recipes

Crispy Pepperoni Chips

Introduction

serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They will stay fresh and crispy for 1 to 2 da if you store them in an airtight container.

Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 4

Ingredients

6 ounces pepperoni, thinly sliced

Directions

makes 4 serving

Preheat oven to 425 degree F

Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.

Remove pan from oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return pan to the oven and bake an additional 2 to 4 minutes, until pepperoni slices are very crispy.

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 198.1

• Total Fat: 17.1 g
• Cholesterol: 50.2 mg
• Sodium: 759.9 mg
• Total Carbs: 1.7 g
• Dietary Fiber: 0.6 g
• Protein: 8.6 g

High Protein Pumpkin Pie Oatmeal

Introduction

This tastes a lot like pumpkin pie. The cottage cheese gives it a fair amount of protein without altering the taste very much. It smells and tastes wonderful.

Minutes to Prepare: 2

Minutes to Cook: 3

Number of Servings: 1

Ingredients

3/8 cup old fashioned oats (30 grams)

Directions

Combine oats, pumpkin, spices, and sweetener in a microwave safe bowl. Microwave on high for 90 seconds. Stir in the cottage cheese. Microwave on high for 60 seconds. Let sit for a couple of minutes before eating.

Makes 1 serving.

Nutritional Info

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 267.6

• Total Fat: 4.1 g
• Cholesterol: 10.0 mg
• Sodium: 52.0 mg
• Total Carbs: 43.2 g
• Dietary Fiber: 6.8 g
• Protein: 19.2 g

Peanut Butter Banana Smoothie

 

Introduction

Sweet and creamy, peanut butter doesn't always have to be served with jelly.

Ingredients

• 1/2 cup low-fat plain or vanilla yogurt
• 1 medium banana, quartered
• 2 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 1/4 cup ice cubes
• 1/2 cup non-fat milk

Directions

Purée all ingredients in a blender until smooth.

Makes 2 serving

Nutritional Info

• Amount Per Serving
• Calories: 229.9

• Total Fat: 9.4 g
• Cholesterol: 4.9 mg
• Sodium: 151.2 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 1.7 g
• Protein: 9.7 g

DIABETIC CANDY from Food.com Recipes

Diabetic Peanut Butter Fudge

2 ounces unsweetened chocolate
10 tablespoons half-and-half
1/2 cup peanut butter
1/2 teaspoon vanilla
16 teaspoons artificial sweetener
1/2 cup unsalted peanuts

Directions:
1 In heavy saucepan, melt chocolate and half and half. Stir in peanut butter.
2 Remove from heat.
3 Add vanilla and artificial sweetener.
4 Fold peanuts into fudge.
5 Spread on a greased plate.
6 Chill.
7 Cut into pieces.

Low-Carb Chocolate Mints / Choco-Peanut cups 

8 ounces cream cheese
1/2 cup butter (1 stick)
1/4 cup cocoa
1 teaspoon peppermint extract or 2 -4 tablespoons peanut butter
1/4 cup heavy cream
15 packets Splenda sugar substitute (or 30 teaspoons = 5/8 cup)
Directions:

1 Put cream cheese and butter in a microwave safe bowl.
2 Microwave for 1 minute to soften.
3 Blend all ingredients in bowl.
4 Use EITHER extract or peanut butter, depending on which type of chocolate you desire.
5 Spoon into paper muffins cups and chill.
6 Store in refrigerator.
7 Enjoy.

Apple and Date Balls

2 1/2 lbs cooking apples or 2 1/2 lbs pears
2/3 cup pitted dates
1 cup apple juice
1 teaspoon ground cinnamon
1/2 cup finely chopped walnuts
Directions:

1 Halve and core the unpeeled fruit and place in a large, heavy saucepan.
2 Caste iron is good.
3 Add the dates, apple juice and ground cinnamon.
4 Cook over very low heat, stirring occasionally for 4 to 6 hours, or until the mixture forms a dry paste.
5 Scrape into a bowl and cool, then roll the mixture into bite size balls.
6 Toast the nuts under the broiler until golden.
7 Coat the balls in the nuts.
8 Twist each ball into a candy wrapper or cellophane; plastic wrap can be used.
9 Store in an airtight container.
10 Variation: Use half ground cinnamon and half

FRUIT RECIPES from Spark Recipes

Watermelon Blueberry Banana Split

• 2 large bananas
• 8 "scoops" watermelong and/or cantaloupe
• 1 cup blueberries (or raspberries or strawberries)
• 1/2 cup low fat vanilla yogurt
• 1/4 cup granola

Directions

1. Peel bananas and cut in half crosswise, then cut each piece in half lengthwise. For each serving, lay 2 banana pieces against the sides of a shallow dish.

2. To make watermelon "scoops" use an ice cream scoop to create balls of watermelon. Remove seeds, if needed. Place a watermelon "scoop" at each end of the dish.

3. Fill the center space with berries.

4. Stir yogurt until smooth, spoon over the watermelon "scoops".

5. Sprinkle with granola.

Serves 4.

Nutritional Info

• Amount Per Serving
• Calories: 220.7

• Total Fat: 2.3 g
• Cholesterol: 1.9 mg
• Sodium: 90.6 mg
• Total Carbs: 47.0 g
• Dietary Fiber: 4.7 g
• Protein: 5.3 g

Fruit Lite Cheesecake

1/2 cup butter, softened
1 cup sugar, divided
4 tbsp. lemon juice, divided
1.25 cups all-purpose flour
1/2 tsp. salt
1 pkg. (8 oz.) reduced-fat cream cheese
1 pkg. (8 oz.) fat-free cream cheese
1 egg
2 tsp. grated lemon peel
18 fresh raspberries, halved (or not)

Tips

This recipe would be best made THE DAY BEFORE, to allow ample time for chilling. Also, be sure to leave enough foil poking out above the pan's edge on all four sides to ensure easy removal from the pan.

Directions

1. Line a 9" pan with foil; coat with cooking spray and set aside.
2. In a small bowl, beat butter and 1/4 cup sugar until smooth, about 2 minutes. Stir in 2 tbsp. lemon juice, flour and salt; mix well. Press into prepared pan. Bake at 350F for 14-16 minutes or until edges are golden brown,
3. Meanwhile, combine cream cheeses and remaining sugar until smooth. Add egg; beat on low speed until combined. Stir in lemon peel and remaining lemon juice. Pour over crust. Bake 14-18 minutes longer or until filling is set.
4. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours. Using foil, lift bars out of pan. Gently peel off foil; cut into 18 triangular bars and garnish with raspberries,

Serving Size: Makes 18 triangular bars.

Nutritional Info

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 161.4

• Total Fat: 6.3 g
• Cholesterol: 27.9 mg
• Sodium: 112.5 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 0.4 g
• Protein: 4.3 g