Fat to Fit Chick’s 6-Month Gastric Sleeve Surgiversary On 10/20/17 I was officially 6 months post op. What the what! I can’t believe it’s already been 6 months. SIX MONTHS. Time flies. I am no longer a surgery newbie but an experienced vet. I have […]
Tag: gastric sleeve
Blissful Bacon Brussels Bake (Brussels Sprouts Au Gratin) If you didn’t know, I just had a recently revalation that Brussels Sprouts can actually be incredibly tasty with this awesome Sweet and Sour Bacon Brussels Sprouts recipe. Today, I bring this incredibly gooey “Blissful Bacon Brussels Bake […]
Creamy Cashew Hummus (Keto & Paleo Friendly)
I think the hardest part about being on a keto diet is not missing out on breads or sweets or even fruit because there are substitutes for those, or you can just have them in small quantities. But the one thing I miss the most is not being able to have beans! I love garbanzo beans, especially hummus, and I crave that so often on keto. Well, lucky for us Cody actually whipped out this incredible recipe for a very near perfect hummus dupe.
It’s really tasty, tastes very authentic, and goes very well with vegetables, especially sugar snap peas. You may not be familiar with all of these ingredients but I encourage you to use them all for very delicious results.
- 1 cup raw cashews
- It is very important that you get raw cashews for this.
- 1⁄4 cup tahini
- 1⁄3 cup lemon juice
- 2 garlic cloves crushed
- 1⁄2 teaspoon salt
- 1 tsp Ras El Hanout seasoning
- You can use curry powder, but I prefer this by far
- 1 tbsp olive oil
- 1 tsp parsley finely chopped
- 1 tsp red pepper flakes (optional)
To begin, soak cashews in water for 3-5 hours, or until they are soft.
Drain water and add cashews and lemon juice to a blender. I initially tried to blend this with a food processor, but the results were less than ideal; you have been warned.
Then add tahini, garlic, salt, and Ras El Hanout and continue to blend until a smooth puree is achieved. Adjust seasonings to your desired taste, you may like it to be more acidic or salty, for instance.
Serve in your favorite bowl, garnish with parsley and olive oil, and red pepper if you like it spicy like I do. That’s it. Super easy.
Ras El Hanout
*Ras El Hanout is a Moroccan spice blend. It’s absolutely delicious mixed into hummus whether traditional or this recipe. It’s also fantastic on grilled meat. I often use it to add great flavor to chicken, and if I am in the mood to splurge, on lamb. Most grocery stores that have a decent spice selection will have a pre-mixed blend, and if you are lucky enough to have a middle eastern market near you, they usually have it far cheaper. But if those aren’t an option, you can make it yourself. The great thing is, just like curry powder, there is no definitive “recipe” for it, so you can take a template like the one I am posting and add or remove spices you like or don’t like to create a unique spice blend that fits your palate.
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric
- 2 teaspoons paprika
- 1 teaspoon ground nutmeg
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
It’s really as simple as getting the spices, and adding them together, if you want to make it even better, get the cumin, coriander, allspice, and cloves whole, and toast them in a dry pan, then grind them along with the other spices, but that is optional.
Hey everyone! This video is so long overdue, I’m sorry it literally took me three months post vsg to post this. I really do want to do more YouTube videos, and now seeing how…large I looked in my first one I feel that I have […]
Mixing it Up a Bit: Whole 30 Challenge It’s been just over two months post op and I am very happy with my weight loss results. I have lost about 53 lbs post op, and about 67 lbs over all! I am absolutely ecstatic with […]
Keto Poblano Peppers with Spanish Rice
I’ve been wanting to post this recipe for a long time now, I honestly make it back last month. This dish is soooo tasty! I really, really loved it. It was purely Cody’s creation though, so I cannot take any credit for it. It’s a Stuffed Poblano with Spanish Cauli-Rice and Two Cremas. A tasty blend of Mexican flavors that are very harmonious. The cremas aren’t 100% necessary, but they go so well together. The avocado crema is cool, and the chipotle crema has a nice kick to it. I would at least try to make it once!
Trust me this dish is super yummy. Also, it is a little steep in calories, but you really don’t need all that crema. If you were to half the amount of crema you eat, you could easily save over a hundred calories. Eat as much as you want though, no judgement here fam.
- 4 Poblano Peppers
- 1 lb 85/15 ground beef
- 8 ounces of Monterrey Jack cheese, shredded
- 1 tbsp garlic powder
- 1 tbsp pimenton (sweet paprika)
- 1 tsp Cayenne Pepper
- 1 head of cauliflower
- 2 tbsp tomato paste
- 1/2 c of water
- 2 tbsp olive oil
- 1 medium avocado
- 2 chipotle peppers
- 3 tbsp lemon juice
- 8 ounces of sour cream
- water to thin
Preheat oven on broil-high.
Next, place poblanos on second highest rack setting in oven directly on the rack or on baking sheet. Check every few mins for the peppers to blister and turn black, flipping to make sure all sides are blistered, careful not to burn. Once the peppers are blistered on all sides, remove from oven and place in a bowl and stretch plastic wrap across the top to steam. You can also use a larger lidded container and flip upside down.
In a cast iron skillet, brown ground beef and season with pimenton, cayenne, and garlic powder. breaking beef up into small mince. Then, remove meat from pan into a mixing bowl, and let cool slightly before mixing 4 ounces of the Monterrey jack cheese.
Rice the cauliflower (I typically do it by food processor) and add cauli to saute pan used to cook meat with olive oil and saute until tender, add tomato paste and water, and allow to continue to cook until the liquid has absorbed. Carefully remove the skin from pepper, and cut a slit into one side, carefully removing seeds, without separating the stem from the pepper. stuff with meat and cheese mixture, and place peppers on a baking sheet lined with a silpat or parchment Paper. place under broiler until the stuffing is crispy on top.
In a blender add four ounces of sour cream and avocado and blend until smooth, add lemon juice, and water if necessary to make a thick, but pourable sauce. After that, rinse out the blender and add other 4 ounces of sour cream along with chipotle peppers. I recommended two peppers for this recipe, but honestly, I used the whole can for my batch, but keep in mind that this can be quite spicy for some. Try starting with two peppers and add more to taste, and then with water as needed.
Serve as desired and enjoy!