One of the things I love about this blog, and our communities on Facebook and Twitter is that it’s constantly growing! As folks get their surgeries they are discovering Bariatric Foodie and joining in on the fun.
That’s great, but it occurs to me that sometimes I reference products I love like everyone knows what they are. So new Foodies, this one’s for you! Here are five products every Foodie should know about, with links to check them out!
PB2
What is it?
PB2 is a product made by Bell Plantation. It’s actually a by-product of peanut oil. When peanuts are pressed for oil, they leave behind a powder that, when added to foods, gives the flavor of peanuts with a fraction of the calories and nearly all the protein! Two tablespoons of peanut butter is roughly 200 calories, 17g fat, 7g protein. Two tablespoons of PB2 is 45 calories, 1.5g fat, 5g protein.
How do you use it?
I personally like to put it in yogurt, in my oatmeal, in protein shakes. But the possibilities really are endless! Here’s a link tocheck out PB2!
And here's my all-time favorite recipe using PB2.
And here's my all-time favorite recipe using PB2.
Textured Vegetable Protein
What is it?
Textured Vegetable Protein (or TVP) is a soy-based product that is often used in foods in place of meat. If you’ve ever eaten imitation bacon bits (voluntarily or otherwise) you’ve eaten TVP. While there are debates about the benefits and drawbacks of soy, TVP packs a powerful protein punch in a small quantity. A quarter cup of TVP is 80 calories with 12g protein!
How do you use it?
I personally use it in a variety of ways. I add it to my oatmeal, I use it to make the “tuna burgers” my youngest daughter loves so much. It can usually be found in your local grocery store in the health food or organic aisle. The most common shelf brand of TVP is called Bob’s Red Mill.
Here’s my tutorial on how to use TVP.
Here’s my tutorial on how to use TVP.
Sugar-free Syrups
What are they?
Sugar-free flavored syrups are most commonly used in coffee shops to flavor coffee. But us Foodies know there are many other uses! The two most popular brands are Torani and Davinci. Syrups come in a plethora of flavors with new ones coming out all the time.
The one drawback some Foodies have with these syrups is that they are made using either Splenda or sucralose (which is the main ingredient in Splenda). Some Foodies either don’t tolerate Splenda or sucralose well or don’t desire to use them. I’m currently checking out some syrups with natural sweeteners, so stay tuned for more information.
How do you use it?
The better question is how don’t you use it? You can use these syrups in protein shakes,yogurt, oatmeal, desserts and much, much more!
Here’s a link to my top 10 favorite syrups!
Here’s a link to my top 10 favorite syrups!
Here are my reviews to date of Quest Bars flavors:
- Double Chocolate Chunk
- White Chocolate Raspberry
- Chocolate Chip Cookie Dough
- Banana Nut Muffin
- Peanut Butter Supreme and Mixed Berry (Note it's a review of two different bars, same for the below links!)
- Apple Pie and Peanut Butter & Jelly
- Vanilla Almond Crunch and Chocolate Brownie
Carbquik
What is it?
Although in recent times I had switched to now discontinued Atkins Baking Mix (which was low-carb and high-protein), Carbquik is definitely worth knowing about.
It's a baking mix, which means you can easily make baked goods with it (along with things like pancakes and waffles) because it already includes some baking powder. It also has a boatload of fiber, which is why it's low carb. (Educational Moment: Any starch claiming to be low-carb can only be low-carb by adding fiber, which the human body cannot digest, thus taking away from the carbs we absorb.)
How do you use it?
I've used it a few things and interestingly enough the net carbs per serving always comes to 3g. Freaky. Anyway, here's a link to where you can get some and here's a few ideas on how to use it:
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