Low Carb Pecan Pie Truffles

I LOVE pecan pie, but I've never been able to make a pouch friendly version.  That day is now gone.  
If you are a Bariatric foods junkie you PROBABLY have fixin's these in the pantry already.  Trust me, for something SO simple you will get carried on your guest's shoulders

Ingredients

¾ cup very finely chopped pecans (pecan flour)
¾ cup almond flour
½ cup chopped pecans
4 oz cream cheese
4 tbsp butter
¼ cup Equivalent Sweetener of choice
1 tsp maple extract
1 tsp vanilla
1 tsp molasses
1-2 cups sugar-free chocolate chips melted
1 tsp coconut oil

Instructions

Mix together the pecans, almond flour, butter, cream cheese, sweetener, extracts, and molasses. 

Form into 15 balls with your hands. 

Place in the fridge or freezer for a few minutes to make it easier to coat.
Microwave the sugar-free chocolate chips and coconut oil for 30 seconds. 

Stir. 

If they aren't completely melted microwave at 15 seconds intervals, stirring after each. 

When they are about 75% melted just stir until they are completely melted.
Cover each truffle with chocolate. Sprinkle on a few chopped pecans. 

Place in the refrigerator to harden.

Cook's Notes:

• If you don't have pecan flour run pecan pieces thru the blender/food processor until they reach POWDER consistency
• Nutrition: the nutrition facts are for 1 truffle. They are generously sized truffles. A serving is one and there are 3 NET carbs per serving.
• Substitutions: you can swap the pecans for walnuts or almonds.
• To Store: keep the truffles in the refrigerator in a sealed container. They will last 5 - 7 days.
• To Freeze: flash freeze on a baking sheet, then put in a freezer bag or container. They will last up to 3 months in the freezer—Thaw in the refrigerator or on the countertop for a few minutes before eating.

Garlic Cuban Lime Chicken Wings

Chicken Wings.  Cheap, versatile and easy to portion with a few for the bariatric patient or 3 lbs for Uncle John.  I love me some chicken wings, from screaming hot to savory mild.  Here we infuse them with the flavors of the Caribbean for a delicious refreshing taste!

INGREDIENTS

3½ lbs chicken wings (flats and/or drummettes)
1 cup fresh lemon juice
½ cup olive oil
12 cloves garlic, chopped
½ Tablespoon sea salt
¼ cup fresh oregano, chopped
1 teaspoon freshly ground pepper




INSTRUCTIONS

• Pat the chicken wings dry and place them in a 1-gallon zip top bag.
• In a small bowl, whisk together all of the remaining ingredients and pour them over the chicken. 
• Seal the bag and shake it to ensure the wings are completely covered. 
• Refrigerate for at least two hours or as long as overnight. 
• Turn the bag a few times as the chicken marinates. 
• Heat grill to medium heat. 
• Remove the chicken from the bag and discard the marinade. 
• Grill the chicken until cooked through, about 6 minutes per side.

Cook's Notes:

If you INSIST on making so called "boneless wings", go ahead and use chicken breast strips or tenderloins.  Just don't invite me to dinner.

Veggie Protein Smoothy

I never met a Vegan I didn't like. Especially batter dipped and deep fried, but I ran across one recently that had the recipe for a great vegan smoothie. I just added unflavored protein for my needs. You can even use veggie protein if you want.

You KNOW it's good for you because it has CAULIFLOWER in it!  It sounds weird - but tastes GREAT!!  Make one!

Makes 32 oz - only 190 calories 
Ingredients:

1 cup steamed cauliflower (chilled)
1/2 cup steamed carrots (chilled)
1 cup frozen berries (raspberries, blueberries, strawberries, etc...)
1 frozen banana

Instructions:

• Add all ingredients to a large heavy duty blender
• Add water just to cover
• Blend on HIGH until smooth

Cook's Notes:

• I added 1 scoop of unflavored protein  
• also good with Isopure Pineapple, Orange, Banana protein
• Also experimented with adding watermelon as part of the water

Broccoli "Chips"

I've joined the "converted" in using cauliflower as a replacement for pasta and potatoes and various other things, but I've yet to make that leap for total inclusion of broccoli, cauliflower's cousin.   I DO keep experimenting and finding new ways to eat it that I don't have to consider "eat it because it's healthy" in my reasoning.

This one IS healthy - and bariatric friendly - but mostly it's GOOD - heck, even your KIDS will love it.

Ingredients

1 Large head of broccoli
1 Large egg
1 cup shredded Parmesan cheese
1 cup shredded Cheddar (or Colby-Jack)
2 Tbsp Almond Flour
1 tsp Garlic powder 

a pinch of salt

Instructions

Preheat oven to 400 Degrees F

Cut off florets and chop in food processor

Add additional ingredients and process to combine

Line a sheet pan with parchment paper 

Use a cookie scoop to portion 

flatten each mound with your hand

Bake for 10 minutes

Flip and bake another 10 minutes

Serve with the dip(s) of your choice

Cook's Notes:

• My mixture seemed a bit dry so I added a second egg
• I also like to add Baidi's Sazon Complet, a ranch-like seasoning - DELICIOUS.  But you can use the seasonings of your choice
• If you have no parchment paper, use greased aluminum foil - it helps in the cleanup!
• The "pinch of salt" is an important ingredient.  A little salt counteracts the bitterness of the broccoli!  You may not believe me, but 3-4 grains of salt will take the bitter out of a cup of bad coffee!  Take that from a guy who's had way too much bad airport coffee in his life!

Schweaty Balls - "Peanut Butter Energy Balls"

Originally called "Peanut Butter Energy Balls", but in deference to the greatest SNL skit of all time, I changed the name.

I don't know where or when I got this recipe, but I've played with it for months (years?)  These balls are delicious and packed with protein *See Cook's Notes)

1/3 cup creamy peanut butter
1/2 cup semi-sweet chocolate chips
1 cup old-fashioned oats
1/2 cup ground flax seed
2 tablespoons honey

Combine all ingredients in a medium bowl . Place in the refrigerator for 15-30 minutes so they are easier to roll.
Roll into balls. This recipe makes 24 balls or 8 bars

Cooks Notes:

• I double the recipe and keep them in the fridge. Also, I prefer the chipped 85% dark chocolate instead of chocolate chips.
• Bump up the protein! Add a scoop of chocolate protein powder and a scoop of water, then roll the sticky balls in chocolate protein powder to coat (maybe mixed with a little instant coffee!).
• Not sweet enough? Add a bit of your sweetener of choice.
• Don't like peanuts? Substitute almond butter!

ExSEEDingly Good Snack

"I miss CRUNCH" is one of the most common comments I hear in support meetings.  

Well...  now you don't have to!   These seed crackers make a wholesome snack with a delightful crunch and a nutritional punch. In this recipe, combine sesame and flax seeds with farm-fresh eggs and spices.

Use a silicone baking mat to line a cookie sheet. Pour the seed mixture onto the silicone mat. It tends to slide around, so keep a spatula on hand to spread it. If thin crackers are preferred, divide the mix into two. What’s good about this recipe is that no trans fats are used because the crackers are baked instead of fried.

They are crunchy, savory, and very versatile. Any type of seeds, except chia, which absorb a lot of liquid, can be used as long as you stick to the ratios. For those who have conditions and must avoid whole seeds, the ingredients can be ground prior to adding the eggs.

Would you like to give a great bariatric friendly gift? The seeds can be pre-mixed in a large container and portioned in zip lock bags, with spices and all. The bags can be labelled with stickers that say, “Add three eggs, mix, and bake at 400 degrees for 15 minutes or until crunchy.”

You can now make snacks in less time compared to making the trip to the store and buying them. Use these on salads or as a late night bite, since they won’t raise your blood sugar levels before bed.

Ingredients:

3 eggs
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup hemp seeds
1/4 cup flax seeds
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1 tablespoon mixed dried Italian spices



Instructions:

Combine eggs, seeds, spices, garlic powder, and salt in a bowl. 

Stir well.
Use a spatula to transfer the mixture onto a cookie sheet lined with a silicone mat or parchment paper.
Shake the cookie sheet and tilt it around until the mixture is spread across the cookie sheet.

Bake at 400 for 15 to 18 minutes. I pull mine from the oven at about 12 minutes and score them in cracker size with a pizza cutting wheel before they get too crunchy - then return them to the oven to finish.   Break into pieces. They should be crunchy.

If they do not break with a snap, put them back in the oven on warm until they are completely dry.

Cook's Notes:

• Serve with cheeses, hummus, baba ganoush (eggplant hummus), and fresh fruit. Dip in a sunny side up egg for a savory crunch. 
• Switch around your seasoning,  Use Ranch Dressing mix - or Taco Seasoning - or Sriracha powder - I like the Sazon Complet  from Badia Seasonings.  Make a dip from thick Greek yogurt and munch yourself into crunchy heaven
• The picture above shows crackers made with sesame and flax. Use what you have, just measure the seeds to make up 1 3/4 cup to three eggs ratio. 

Be creative and enjoy.

Calories Whole recipe	1095
% Daily Value*
Total Fat 85.7g	110%
Saturated Fat 15g	75%
Cholesterol 491mg	164%
Sodium 2540mg	110%
Total Carbohydrate 37.1g	13%
Net Carbohydrates 20.2g Dietary Fiber 16.9g	60%
Total Sugars 3.4g
Protein 52.9g