Avocado Recipe

From OH today

1 avocado, sliced in half and pitted.

1/4 cup shredded cheddar (I used light cheddar and mozza)

shake of salt

1 tsp chopped chipotle (you know, the canned ones in adobo sauce; freeze the rest, it chops easily while frozen)

juice of 1/2 lime (approx)

****Mix the cheese, chipotle, salt and lime juice together.  Stuff the avocado with this, heaping it on each half.

Broil on a sheet about 5 minutes; I moved mine down part way through and left it in a minute or so longer as my avocado was a little underipe.  Remove, spritz with a little more lime juice, salt and pepper if desired.  Enjoy!!!

I have stumbled onto something great!

Stuffed zucchini! I can’t believe I’ve never had this before. 

I found a recipe on Pinterest for cheese and bacon stuffed zucchini. Through various decisions and lack of good options, we ended up with ham and cheese (total 118 calories each). 

So, here’s all I did:

Cut the ends off 3 zucchini. Cut them in 1/2 lengthwise. 

Make some diagonal cuts to scoop out the insides. 

Cut up the insides. Mix with shredded cheese, lunch meat, some spices (I used onion spice and cayenne pepper).

Put the insides back in the zucchini.

Bake at 3:75 for 15 minutes or until everything is melty.


Everyone seemed to like them. The husband ate them. Teacup ate them. Teaspoon declared they were “god food” and he was going to “live for 1000 years”!


And I started to think. I could have ANYTHING in them!

Philly Cheese?



Mushroom and onion and pepper?

Feta and spinach?

Cheese burger?




I also made quinoa patties, which deserve a little spotlight as well. They were pretty fantastic.

Quinoa, bread crumbs, an egg, shredded cheese, broccoli and cheese steamer. Cook the quinoa and steamer. Mix. Sautee. Mine made 14 at about 56 calories each. 


Now neither has a HUGE amount of protein, but both were really rather healthy and super yummy, so I’m satisfied!

Reesee’s Cup Shake

Jay Robb Chocolate Protein Powder (Whey)

1c Skim Milk

A sprinkling of PB2

A Sprinkling of Cocoa

Delicious Snacks for the Superbowl

First of all, I do NOT watch the Superbowl. I used to watch it for commercials, but now those aren’t even worth it half the time. Instead, the women of our group (my mom, sisters and a couple friends) have adopted the day as craft day. We make snacks, the guys watch the game, and we take over the dining room and each share a craft. Every person brings the supplies for the group for the craft they’re going to teach. It’s an awesome day!

So, this year is the first where I can’t chow down on chips and french onion dip, but I’m also far enough along that raw carrots sprinkled with seasoning isn’t going to make me very happy while everyone else is eating fried food. 

Instead of giving in or being miserable, I made some snacks that are a compromise – not healthy enough to eat every day, but not bad enough that I’ll feel guilty afterwards. 

Here they are:

Crab Rangoons (*These are better with full fat cream cheese, but A. I didn’t have any and B. I’m trying to be healthier.)

~50-60 calories each; 3 g protein

1 brick FF cream cheese

1/3-1/2 cup FF sour cream

Imitation crab (small package) chopped into tiny pieces – even minced would work

green onions, chopped




Salt to taste

Wonton wrappers


Mix all ingredients in a large bowl (except the wrappers, obviously).

Add a blob of mixture to the middle of the wrapper, fold into whatever shape you’d like (I did triangles). Use a dab of water on your finger to seal.

Bake for 10-15 minutes or until golden brown @375.



Southwest Spring Rolls (OMG These are AMAZING!) and Cool Mexi-ranch sauce

~40 calories each; 2+ g protein + sauce

1 can black beans (canned) crushed a little to make a lumpy paste (sounds yummy, huh?)

1/4-1/3 c shredded cheese

1 can tomatoes and chilies

taco seasoning to taste

salt, cumin to taste

green onion chopped

wonton wrappers 


Mix the ingredients well. Taste as you go. 

Put a blob in the middle of the wonton wrapper. Roll it up like a burrito (but with or without sealing the ends). Seal with a little water. Bake for 10 minutes @375. 

Warning: the guts WILL come out everywhere. It looked like a huge mess, but once it cooled, we could eat them with our fingers. 



~20 calories/serving; 1 gram protein

1/2 c FF sour cream

ranch dressing powder (I made my own one weekend and have been using that ever since, but you could also buy it in packets or in a jar)

taco seasoning

Mix until you like it. 

What’s the plan for this week’s menu?

More cauliflower soup. This time, I’ll use real onions instead of onion flakes. Actually, I think I’ll have green onions in it. And a little more cayenne than last time. It was great warmth. 


Something with kielbasa, as requested by Teaspoon. 


White pizza with cauliflower crust. Or possibly portabella mushroom pizza (mushrooms as a crust).


Breakfast with turkey bacon – again a Teaspoon request.


Creamy tomato sweet potato soup (2 cans chicken stock, 1-2 sweet potato, onion, 1 can tomato paste, kielbasa, 1 can chopped tomatoes, cumin, flour, 1 packet cream cheese, green onion, salt, pepper, and crockpot it for 8 hours on low)



AND Superbowl weekend is on its way. We’ll have chili at my mom’s house like we always do, but maybe there should be a snack. Crab rangoons? Stuffed mushrooms? Popcorn?


I haven’t been on in forever… here’s what I’ve been eating!

Without making excuses about why I haven’t been here, I’ll simply say I’ve been busy. However, I don’t want to leave you totally high and dry, so how about some food ideas?

This week, I ate:

Chicken Parmesan with Spaghetti Squash (Squash, crockpotted chicken, spaghetti sauce, mozzarella cheese)

Chopped Mexican Salad (coleslaw bagged mix, romaine lettuce, a can of black beans, crockpotted chicken with taco seasoning, a can of tomatoes and chilies, crushed tortilla chips, taco seasoning, a tiny bit of ranch)

Cheddar Cauliflower Soup (chicken stock, milk, flour, cheddar cheese, onions, cayenne pepper, salt, pepper, garlic, cauliflower)

Breakfast (fried egg, spaghetti squash grilled into cakes)

Avocado and ham (lunchmeat)

Garlic Honey Chicken (crockpot recipe: chicken, honey, blackberry jam, soy sauce, sesame seeds, red pepper flakes)

Zucchini Skillet (quinoa, zucchini, tomatoes and chilies, black beans, avocado)


So, it’s actually taken us more than a week to eat all of that. And we’ll be having more salad and chicken parm this weekend, because we’re not quite done yet. But I think everyone enjoyed most of it! By far, my favorites were the 2 Mexican dishes, the soup, and the avocado, but I’ve had repeat requests on the honey chicken as well. 

Want rice with your Chinese food?

Let me first of all say that there seems to be very little in the way of Chinese food (takeout) that has any nutritional value at all. That said, I still wind up picking at it once in a while. Today it was because that was what was for dinner at my mom’s house. 

I love Chinese food. I especially crave the Sesame Chicken that’s breaded and coated in sweet and spicy sauce. Mmm. My mouth is watering even now. 

But of course, that’s off the menu. 

So, here’s what I did tonight: My dad and I ordered Shrimp and Broccoli – not all that healthy, but at least the sauce was savory instead of sugary and it had no rice or noodles or friend things in it. Then I took 1/4 cup of quinoa (already made in this great little container my mom found at Costco) and added a few pieces of shrimp and broccoli, some soy sauce, and a couple of veggies I stole out of the lo mein container. Mixed it all together and it was YUMMY! The quinoa was the right texture to pretend to be rice, especially with the soy sauce, but it had protein and fiber, which made it worth my time. The shrimp were tiny and I think I had 3. I had maybe a bite of veggies plus 2 small pieces of broccoli. All in all, I probably ate 1/3 cup of food for about 100 calories. Not bad in my book!


I found a bag of frozen veggies:squash, zucchini, onions, peppers.  I cooked it with a little salt and pepper in a pan. Then i shredded some corned beef lunch meat and added that to the pan. Browned it a little and yum!

Pumpkin Bars – YUM!

I made these today, but need to make some adjustments. 


Layer 1: Almond flour, 1tbsp butter, egg white (about 2 tbsp), cinnamon, stevia

Bake at 350 for 10 minutes

(Needed more stevia and cinnamon and less baking)


Layer 2: Cream cheese, Stevia (needed more stevia)


Layer 3: Pumpkin, cinnamon, egg white, stevia

Bake whole thing for 30 minutes at 350

(needed to be a thinner layer, needed more stevia, needed nutmeg)


Overall, it was very good but not sweet enough. The baby and I liked it, though. 


Asian Chicken Coleslaw

coleslaw mix

other chopped veggies

rotisserie chicken – shredded

1/2 c soy sauce

2 tbsp peanut butter



olive oil (drizzle)


Hummus Dip with Peppers

plain greek yogurt




Chicken Sausage Eggs

egg whites

chicken sausage

black beans



Corned Beef Hash

corned beef




Asian Salad


roasted almonds


asian dressing



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