#BFHolidayChallenge Week Two - Sponsored by Kay's Naturals!

 

 

Ok, week two. Are we ready? Great!

 

But first, a little bit of housekeeping. I'll keep it short.

1. If you'd like to receive reminders via email about the latest challenge and the prize entry deadlines, click this link. It'll subscribe you to an email list that will only be used to remind you about the Challenge.
2. The entry period for week one is open through 11:59 p.m. Sunday, November 30. If you did the week one challenge (to get 30 minutes of exercise five days last week), be sure to get your entries in! On Monday I'll do the prize drawing and three people will win a box of Quest Bars!
3. If you are scratching your head going "What the heck is all of this about???" You might want to read this and then come back to this post.

The Sponsor

 

Ok...now we're ready to move on to week two. As the blog post title says, this week's challenge is sponsored by Kay's Naturals, maker of healthy and filling protein snacks, cereals and more. I've enjoyed Kay's Natural products since I was a NEW-new post-op (the protein pretzels gave me LIFE when the crunchy urge hit) and I still enjoy them today.  To check out their full array of weight-loss surgery friendly, diabetic-friendly and even gluten-free offerings, visit their website!

 

This week, Kay's is putting up THREE prize packs for completing their challenge.

 

The Challenge

 

This week is a tricky week even if you're not a post-op. You've got the Thanksgiving leftovers (keep an eye on Facebook/Twitter this week for ideas on how to remix your leftovers into WLS-friendly yummies!), you've got Christmas goodies starting to surface. I mean...it can be a land mine!

 

One good way to be mindful of what you eat is to log your food.  That's why...

 

During week two of the #BFHolidayChallenge Kay's Naturals challenges YOU to keep a food diary each day this week!

 

Here are some questions I envision you might have:

1. No it does NOT need to be online. If you already have an account with My Fitness Pal, FitDay, LiveStrong or the like, feel free to use it. Or simply keep a notebook where you log your eating. (Heck, keep random pieces of paper. It's really up to you!)
2. "But I joined in late, can I still do it?" Yes. Getting into the habit of journaling your food is always a good thing, so as long as you start this week and continue through the end of the week, it doesn't matter if you started late.
3. "Do I have to report my calories anywhere?" Um. No. But just as I did last week I'll throw up an accountability post on Facebook and Twitter. REMEMBER: The posts on Facebook/Twitter are JUST to  keep you on track and motivated. You still have to report back at the end of the week to enter to win the prize, k?

And, again, you don't have to "sign up" to do this or any of the Holiday Challenges - just do it and report back at the end of the week!

Reporting Back

 

Again, you'll report back this weekend (report back will start Saturday, end Sunday) and THAT is how you enter to win the prize, sponsored by Kay's Naturals. If you want to be reminded via email, sign up here! Otherwise, keep an eye on Facebook and Twitter. I'll be posting reminders when it's time.

 



 Until then, log that food! Good luck, everyone.





#BFHoliday Challenge - It's time to report back and enter to win Quest Bars!



 

Just joining in? Wondering what all this is about? No worries!

Click here to read about the #BFHolidayChallenge

Then check back tomorrow for a new challenge to start!



So how was this first week of the #BFHolidayChallenge for you? Good? Bad? Indifferent?

I hope it inspired you to get up and get some extra activity this week!

Now it's time to report back - use the widget below to do so and you'll be entered to be one of THREE winners of a box of Quest Bars!

IMPORTANT: Be honest when reporting back. As long as you are accountable, it counts! Nobody will see what you entered. There are also a few ways to earn an extra entry for the prize.

You have until 11:59 p.m. Sunday, November 30th to report back to enter to win this week's prize. On Sunday I'll also announce next week's challenge. There's a lot going on, am I making sense here? If not, leave a comment and I'll be happy to talk it out.

Good luck everyone. And good job!



a Rafflecopter giveaway

 

NOTE: If you have ANY trouble using the widget, you may leave your entries in the comments. But in the interest of the sanity of your friendly neighborhood blogger, PLEASE try to use the widget first!  But if you need to leave a comment make sure to leave the following:

1. Did you get 30 mins. activity 5 days this week? (Y/N)
2. Did you get 30 mins. activity on Thursday, Nov. 26 (Thanksgiving)? NOTE: Answer even if you didn't get all five days. You still get an extra chance for doing it!
3. Your Twitter handle and/or Facebook name if you used any of the extra chances (which were to share about the Challenge on FB or Twitter - if you choose to do that for one extra chance each leave your Facebook name or Twitter handle in the comments).

 

The Quest-Bariatric Foodie Holiday Challenge (#BFHolidayChallenge Week One!)

 

Looking to report back for Week One? Click here!

 

Welcome to the Bariatric Foodie Holiday Challenge!

Remember, each week will begin a new challenge from a new company. If you decide to try the challenge, report back so you can be entered to win that week’s prize. You ready? Let’s go!

This Week's Sponsor

For our first week, our prize sponsor is Quest Protein. Quest is a long-time friend of the Foodie Nation and maker of Quest Bars, QuestChips and now Quest Protein Powder (review forthcoming). The folks at Quest encourage you to #CheatClean with a host of products that are high in protein, low in carbs with the flavors you crave. To check out all of Quest’s products, please visit their website! And while you’re at it, give them a like on Facebook and follow them on Twitter as well.

For trying out the Quest-Bariatric Foodie Holiday Challenge, three of you will win a box of Quest Bars!

The Challenge

This week Quest challenges you to:

Get at least 30 minutes of physical activity FIVE days this week!

Here are the details:

• You don’t have to go to the gym or do an exercise class, but you should do some physical activity that raises your heart rate for at least 30 minutes for five days out of the week. (NOTE: Provided you are able. Always go with your medical team's advice. If you have a condition making it dangerous to raise your heart rate - don't do it!)
• You get a BONUS entry into the contest if one of those days is Thursday, November 27 (Thanksgiving in the US).
• Whether you meet the challenge or not – if you are accountable it counts! That’s NOT an encouragement to slack off! Try your best. But even if you fall short, you can still check back and be eligible to win the prize.

How and When to Report Back

***NOTE: You don't have to do anything to "enter" or "sign up" for the challenge. Just give it a try and report back using the instructions below. You can report back on THIS blog post starting next Saturday.***

This Saturday, November 29, at 12:01 a.m. EST, I will add a form to this post I will make a new blog post where you can report back (sorry for the change folks, tech difficulties!). You have until 11:59 p.m. on Sunday, November 30 to report back. (So you'll have all day Saturday and all day Sunday to report back. That's not as much time as it sounds like! Plan accordingly. NO exceptions to the deadlines will be made.)

If you are signed up to receive the Bariatric Foodie e-mail newsletter (the sign-up form is directly above this post) you’ll get a reminder to report back. Otherwise I will be reminding people on Facebook and Twitter.

Again, there will be THREE winners, drawn from those who report back. I will announce the winners on Monday, December 1. (WARNING: If you are a winner you will have 48 hours to claim your prize or I have to redraw. I'll explain how to claim your prize when I announce the winners, but the important part to remember is to check back to see who won every week - it could be you!)

The Boring (but Important) Stuff

• This contest is open to ALL Foodies, world wide! This is made possible by your purchases of The Bariatric Foodie Guide to Perfect Protein Shakes, The Bariatric Foodie Holiday Survival Guide and The Bariatric Foodie Breakfast Book along with Quest Bar you begin by clicking the ad on the right menu bar and Amazon and Netrition orders you start through the search boxes on the right. Thank you!
• This contest - like all others - is subject to Bariatric Foodie's Contest & Promotion Rules.

So just to re-iterate:

• The first challenge week starts Sunday, Nov. 23
• The first prize is sponsored by Quest Nutrition
• Your challenge is to exercise 30 minutes a day, for 5 days this week
• You get a bonus entry for exercising on Thanksgiving
• On Saturday, Nov. 29 I'll put a form up on the blog to report back
• If you report back by Sunday 11:59 p.m. you'll be entered to be one of three Quest Bar winners
• You do not need to do anything to "sign-up." Just do it and report back!

If you have questions, please leave them in the comments or email me at bariatricfoodie@yahoo.com. Otherwise, let's have some fun!

 

Nik's Peanut Stew

Don't ask me why, but I'm always hesitant to share recipes that use specialty ingredients. I guess I want you guys all to have fair access to the food I make, but I think my egalitarian attitude has prevented far too many recipes from going on this blog.

Well, the buck stops here!

I was poking around on Pinterest and found this recipe for West African peanut stew. I was searching on behalf of La Petite Diva (my youngest daughter) because she has been vegetarian for about a year now and so I figure she's committed enough for me to start thinking outside the box (she's my culinarily adventurous child).

So when I went to make it I thought I had all the ingredients but I didn't. And then in thinking about modifications, the inevitable happened. I started thinking "I wonder if this would be good if I added..." Yeah...I started playing with my food!

The result is REALLY yummy. The kid liked it. I liked it. Even though it's got peanut butter, that's not the dominant flavor here. It is noteworthy that this dish can be easily made with chicken (and if you've ever had Thai-style chicken skewers you can relate to the flavor of peanuts and chicken together) to bump up the protein. Just use my meat marinating technique to ensure tender chicken, grill it up and then add it into the recipe where I indicate below!

Nik's Peanut Stew
(Makes about 1 post-op + 3-5 "non-op" servings)

Ingredients:

• 1 tbsp olive oil 
• 1 onion diced (I used a regular yellow onion)
• 3 tomatoes diced
• 2 cloves of garlic, minced
• 1 can of diced carrots, drained
• 1 tsp. of ground ginger
• 1 tsp. garam masala
• 1/2 tsp. cumin
• 1/2 tsp. tumeric
• 1/2 tsp. ground coriander
• 2 c. water.
• 1 c. creamy peanut butter (you can use chunky if you like the texture)
• 4 oz. tomato paste
• 1/4 c. hot sauce (I agree with the source recipe...Sriracha is best!)
• 2 cans of garbanzo beans (chickpeas)
• 1 bag (about 3 c.) baby spinach

Directions:

Set a soup pot over medium heat and allow it to get hot. Add olive oil, onions tomatoes and garlic. Sautee 2-3 minutes.

Add peas and carrots along, spices and water, stir, and drop your heat down to low. Cover the pot and allow the mixture to come to a boil.

In a mixing bowl, combine peanut butter with tomato paste (I do this with a whisk but a regular mixing spoon works too) until thoroughly combined. Ladle some of the veggie mixture into the bowl and use it to thin out the mixture before adding it all back into the pot.

Stir well then add the hot sauce. (My advice is to add it 2 tablespoons at a time until you reach a flavor you like. I like spicy food so I just went for it!)

Finally add the garbanzo beans and baby spinach and stir. (NOTE: If you are using cooked chicken meat, add it at this point!) Cover the pot and allow it to simmer on medium-low for 25-30 minutes (just to let the flavors love on one another).

I served La Petite Diva hers over brown rice and mine over cauliflower rice. I like this! It's tart, creamy and savory all at the same time. I love "eating outside the box!"

Here are some outtake pictures:

MEGA-Giveaway Event: The Bariatric Foodie Holiday Challenge Begins Sunday, November 23!



Can you believe the holidays are just around the corner already? (In my mind it’s still July)

The 2014 Bariatric Foodie Holiday Challenge begins this Sunday, November 23.

“What the heck is the Bariatric Foodie Holiday Challenge?”

Good question. Here’s how it’s all going down. I reached out to SIX companies we love and asked them for help motivating the Foodie Nation through the holidays. After all, this is a tough time of year. There are unhealthy influences EVERYWHERE.

To help, each week a company is going to “challenge” you to do a specific thing. If you decide to try the challenge – and report back! – you’ll be eligible to win

The first challenge goes up this Sunday, November 23. All the instructions (and deadlines) you’ll need on how to do the challenge will be in that post.

So just to reiterate:

• Each week for the next six weeks a company will challenge you to do something.
• If you decide to try the challenge – and report back – you’ll be entered to win a prize.
• Check back Sunday, November 23 for the first weekly challenge

(I’m quite proud of myself for designing a challenge that can be described in three bullet points. Those of you who have been around awhile know that’s not characteristic of me!)

No you do NOT have to sign up to do this, just check back! But I do want to know...who's in???

Nik's Roasted Red Pepper Puree Soup

Show here with two Parmesan crisps. To make, simply bake small heaps of Parmesan cheese in a 350 degree oven until they harden, about 12 minutes.

I like this soup. A LOT.

What I like best about it is its versatility. For newer post-ops this soup is quick, comforting and gives you something that is not sweet. For longer-term folks this is a great base to a bajillion other things!

Let’s get right to the recipe. This is a “semi-homemade” sort of deal. The recipe resulted from an overage of roasted red pepper bruschetta topping I made for a baby shower. So I decided to make it into a soup.

I’ll let you know both the semi-homemade and the for-real homemade versions of this. Here we go!

Nik's Roasted Red Pepper Puree Soup

• 1 medium yellow onion quartered
• 2 cloves of garlic, peeled
• Any other random veggies you have hanging out (the above had zucchini, yellow squash, spinach and a bit of eggplant I had hanging out in the fridge)
• Non-stick cooking spray
• 2 (12 oz.) jars of roasted red peppers, preferably in oil (you can get any kind you like – in my store I saw it with garlic and one that was spicy. I chose the spicy one) Here's what they look like BUT don't buy online, get it from the grocery store!
• 1 small can of sliced black olives
• 1/2 c. water
• ½ c. fat-free half and half or milk
• 1 tsp. Italian seasoning
• Salt and Pepper, to taste

Directions:

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and place the quartered onion, garlic cloves and any veggies you use (except spinach or other greens). Spray them generously with non-stick cooking spray and roast for about 20 minutes or until onions begin to caramelize (brown). Roast the vegetables before proceeding to the next step.

In a colander, drain jarred red peppers of the excess oil but do not rinse (if you buy peppers packed in water, you'll probably want to use a little oil - a teaspoon or so - in the next step).

Spray a small pot with non-stick cooking spray and allow it get hot. Place red peppers in the pot, along with any leafy greens (like spinach), olives, your roasted veggies and spices. If the mixture lacks moisture (there should be a little bit of liquid in there) add some water. After stirring, add your milk or half and half.

Bring the mixture to a boil and then drop the heat to low and simmer about 20 minutes. Add half and half. Then, using an immersion blender OR working in batches with a regular blender, puree the soup. Allow it to simmer an additional 10 minutes.

TO MAKE COMPLETELY HOMEMADE: When you roast the rest of your veggies, roast about 5 or 6 red peppers as well. When the peppers are done roasting you’ll need to let them cool so you can remove their skins. Because you are pureeing the soup you don’t need to slice them unless you want to. Instead of using non-stick in the pot with your veggies after roasting, heat 1 tbsp. extra-virgin olive oil then add the veggies in to cook along with any water you use. That’s it!

So you can eat this soup straight up but it’s a bit rich. I didn’t take pics of all the ways I used mine (I had a big batch) but here are some things I did:

• For my vegetarian daughter I tossed some spinach/cheese ravioli and that became her dinner one night
• I added some jumbo shrimp and ate some over zoodles (noodles made with zucchini using a vegetable spiralizer)

One day for a quick lunch I combined some leftover cheesy mashed cauliflower with the soup and a few left over mini-crab cakes (from an event I attended) and made a super yummy lunch (picture below)

In my humble opinion this soup would also go very well with frying cheese. Never heard of it? It’s a cheese that’s sold in some supermarkets (Trader Joe’s sells it as do a lot of ethnic supermarkets). It’s a mild, buttery cheese that comes in big blocks. When you throw it in a pan, it crisps on the outside and gets soft on the inside just like…a grilled cheese sandwich! I think a hunk of frying cheese would go great with this as a dipper.

Any way you decide to have it, though, it’s gonna be GOOD!