Creamy Wild Rice, Mushroom & Chicken Soup

On a whim I bought a bag of soup mix when I was out shopping today. It was Shore Lunch Creamy Wild Rice soup mix. (It also comes in Tortilla Soup, Chili, Cheddar Broccoli, Creamy Potato and Chicken Noodle -- I also bought a package of Tortilla Soup to try out.)

Looking at the label I knew that making the soup as directed would be way too carby for it to be WLS-friendly, so I needed to add some protein somehow. I had also recently watched a cooking show (probably on the Food Network) where the chef made a cream of mushroom soup from scratch and used a myriad of different types of mushrooms. So I decided to start experimenting.

Thankfully... the results are fabulous! This is a hearty, rustic soup with an underlying woodsy flavor. The wild rice and cream mixture make it very filling on a small serving. It's definitely comforting on a cold winter day!

Creamy Wild Rice, Mushroom & Chicken Soup

• 1 package Shore Lunch Creamy Wild Rice soup mix
• 1 rotisserie chicken (yields about 1 pound meat)
• 4 cups mixed mushrooms*
• 1 32-ounce can chicken broth
• 2 cups water
• 2 cups low-fat half-n-half

In large slow cooker add chicken broth and water. Whisk in soup mix. Pick chicken from bones and pull or cut into bite-size pieces. Roughly chop mushrooms. Add chicken and mushrooms to slow cooker. Allow to cook 2-3 hours on high or 4-5 hours on low. 30 minutes before the end of cooking, add half-n-half and allow to heat through.

*I don't know what kinds of mushrooms I used exactly because I don't know one from another. I know I used baby bella's (which is what I always buy for my everyday mushroom) and I know I used some enoki mushrooms (because they were labeled as such) and then I grabbed a couple packages of what they called "chef blend" -- which included several different varieties. Be adventurous and try something new!

Try this! It's delicious!

Pam

The Reading List

You all are amazing! It's no wonder I love ya'll so much. You're helping me to discover some really cool new books (and also spend way too much money on Amazon again!). Wait.... how do I know what you're ready? Well, when you click on links on my blog that lead you to Amazon and you make a purchase (whether on that item or something else), I get a small commission on that purchase. The little bit of money I raise helps me to experiment with recipes or buy resources that I use for study and then sharing with you (like this nutrition textbook). But the coolest thing is that the items purchased are listed so I get to discover the treasures that you're finding on Amazon too!

Want to hear what YOU are reading?

Made to Crave by Lysa TerKeurst
This is a book I've discovered by listening to Lisa and Eric on the K-Love Radio morning show. They're doing a 21-day study of lessons from this book. It's all about learning to crave God more than you crave food (or other things that might be in your life). Yesterday's lesson was called Finding Your Beautiful. I've mentioned it a couple times on the OH Forums and a few of you have picked up Lysa's book (and several of her other books too).

A recent lesson from Lysa is this:
I’ve learned that the body God gave me is good. It’s not perfect, but my body is a gift, a good gift for which I can be thankful. Taking care of this gift and walking according to God’s plan gives me renewed strength to keep a healthy view of my body.

Eat it Up! by Connie Stapleton, Ph.D.

I heard Connie speak at the Obesity Help conference in Cincinnati and really enjoyed the message she brings to WLS folks. She emphasizes a whole-body approach to living your life -- mind-body-spirit -- to prevent weight regain in the months and years after bariatric surgery. I haven't read this book, but it's been on my wish-list for a while. After reading the reviews, it's going in my cart! 

A review from a reader on Amazon:

This book provided me with an opportunity to take the baggage of my life, set it on the table and begin to unpack issue after issue and deal with it! It is a life-changer! It not only gave me some principles to live by, but helped me in actually IMPLEMENTING THEM!!! 

Obesity Surgery: Story of Altered Lives by Marta Meana & Lindsey Ricciardi

I hadn't heard of this book until just the other day, but after reading the description and reviews - I'm intrigued. Here's the description of the book:

The surprising and unpredictable story of the personal and social after-effects of rapid and dramatic weight loss using in-depth, first person accounts of 33 men and women who underwent weight-loss surgery, this book elaborates on the complexities of finally getting what you wished for – the good, the bad, and the totally unexpected.  Losing a lot of weight is perhaps the most extreme make-over of all. It leaves people emotionally changed.  These changes are the heart of our book. At a more basic level, it is simply a story of how finally getting what you’ve always wished for can be much more complicated affair than you ever imagined.  

Recipes for Life After Weight-Loss Surgery: Delicious Dishes for Nourishing the New You by Margaret Furtado & Lynette Schultz

I have this cookbook. It's awesome! Each recipe has detailed information about which stage of post-op life it works best for (liquid diet, soft foods, dense foods) so it's easy to pick out recipes to try no matter how new or old your surgery is. There's also an extensive section in the front of the book that simply explains the various types of nutrition we need to know about -- protein, carbs, fats, various beverages and vitamins. Great information and yummy recipes!

Here's what one Amazon reviewer said:

I had Lap Band surgery and this book is incredible.It lists the different stages of surgery you can consume each recipe. They are not run of mill recipes or over the top. I have purchased two of these one for friend and one for myself.

Weight Loss Surgery Cookbook For Dummies by Brian Davidson, David Fouts & Karen Meyers

How come I didn't even know this book was out already?! I knew it was coming, but I totally missed the release date apparently. (Rushing off to buy it now!)

One of the authors, Chef Dave, spoke at the Obesity Help Conference in Cincinnati and I loved him! He's a long term post-RNY patient (9 years post-op) and has become a fixture in the WLS community and known as the Bariatric Chef. 

I'm excited to get my hands on this book. We all know and love the WLS For Dummies book, so I'm anticipating this cookbook will be just as helpful and packed with great information. 

So thank you, my lovely readers, for helping me discover some new books in the past several weeks. You've got great taste! If you purchased one of the books (or anything on Amazon) thank you so much for your contribute to the commission fund for this blog --- and I'd love to hear a review of the books you've read and any other recommendations you might have.

~Pam

Dreamfields Pasta

When you look at this photo you're probably thinking: "Pam has lost her mind!" Yes folks... what you see before you is pasta! Whoa! Can you believe it! Pasta in a recipe on a WLS blog by a self-professed-pasta-avoider. But your eyes are not deceiving you. That's real pasta right there!

But before you get the recipe, I want to tell you about the pasta and my little experiment. So let's talk about Dreamfields Pasta. Even though the nutrition label looks exactly the same as normal pasta, they have something called Protected Carbohydrates which reduces the total digestible carb count to a ridiculously low number. How does that work, exactly?

From the Dreamfields website:

While the total number of carbohydrates is the same as traditional pasta, our patent-pending formula and unique manufacturing process protects all but 5 grams of carbohydrates from being digested. The Dreamfields fiber and protein blend creates a protective barrier to reduce starch digestion in the small intestine. The unabsorbed, or protected carbohydrates then pass to the colon where they are fermented, providing the same health benefits as fiber. Dreamfields Pasta is the only pasta clinically shown to have a lower glycemic index than traditional pasta . (Dreamfields GI=13; traditional pasta GI=38). This blend also protects all but 5 grams of the carbohydrates per serving from being digested and therefore lessens post-meal blood glucose rise as compared to traditional pasta. We carefully monitor and clinically test our pasta on healthy people to ensure accuracy of its stated GI level.

 OK, you all know me well, right? I'm the biggest skeptic there is! If I don't understand the science behind something, I won't accept it until I figure it out. And since this manufacturing process is "patent-pending" the Dreamfields folks they don't give much detailed information about how it actually happens - just that it works and that they've tested it, etc.

Here's what a nutrition label looks like on the elbow macaroni I bought for this recipe:

Obviously they have to list the traditional nutrition stats on the label until the FDA gives them permission to do otherwise. So it looks like you're getting the full 41g of carbs with each 2oz serving and a whopping 190 calories. But if you do the math and calculate calories based on the claimed digestible carb count, then you're at:

Fat 1g = 9 calories
Carbs = 5g = 20 calories
Protein = 7g = 28 calories
Total = 57 calories

So I decided to give it a try with my own blood glucose levels and see what happens. I ate 2oz of pasta (measured dry, then cooked according to the box) and added just a bit of extra virgin olive oil for flavor and sprinkled in some Italian Seasoning mixed herbs. I started on empty - hadn't eaten anything for 3.5 hours before this experiment. I tested my blood sugar and this is what I found:

• Before eating - 77
• 30 minutes after - 134
• 60 minutes after - 118
• 90 minutes after - 115

These number are pretty much in line with a normal meal that's balanced with protein, fat and carbs. No reactive hypoglycemic blood sugar crash at all! And most importantly.... no tummy ache! I still don't understand the science and will remain a skeptic until more information is published about how they make undigestible carbs and stuff.... but for now, Dreamfields passes the Pam Test!

Side Note -- 2oz of pasta was not very much food for someone 3 years post-op. It was barely enough to pass as a small snack for my mature pouch. So right after that last blood test, I went and found some real food to satisfy this hunger. :-)

And what does this mean for you? It means new types of recipes will be coming your way... including the one pictured above - the One Pot Dinner which I'll post in a day or so.

~Pam

Product Review: New Balance Trail Running Shoes

I bought a new pair of shoes and I'm in love!

Let me first tell you that I have slightly odd feet and it's very difficult for me to find a pair of athletic shoes that fit me properly. I have normal arches but they seem to be in the wrong place for most shoe styles - the arch support in shoes usually hit about 1-inch too far forward on my foot. And wearing a women's size 10 shoe makes it difficult to even find shoes in stock in my size. Even my wonderful walking shoes, which I love for actual walking, are not good shoes to just stand around or hang out in.

I've been shopping for new shoes like this for several months and I've tried on dozens of pairs. My goal was to find a pair of shoes that I could wear just as everyday casual shoes with jeans. My biggest challenge is usually that I can't just stand still in tennis shoes because they end up hurting my feet after a few minutes. But these are different.

New Balance WT560 Trail Running Shoe

I found these shoes at my local Meijer store (a big-box department store in Michigan), but I see that they're the same price on Amazon as what I paid in the store. I was first drawn to them because they are so light - practically like air in your hand. Then when I tried them on I was thrilled that the arch support was not built into the insole of the shoe, but basically part of the structure of the shoe instead. You get a lot of support in the heel but the front end of the shoe is super flexible and feels like there's nothing on your foot at all.

Plus... the most important part. They're cute! I love the gray color (I always seem to buy white shoes) and the accents of blue make them perfect with jeans.

Product Review: Mr. Wheat Crispy Wheat

Many of you have heard on the message boards about a product called "pop rice" -- those who rave about it say it's amazing. (See, here's Michelle at Sangria Sisters raving about it!) Those of us who don't have the same Amish Markets around can't seem to find it anywhere to buy locally. My friend Nikki at Bariatric Foodie gave me a package to try - sent with love all the way from Baltimore's Amish (Ha! The Amish have a website!) Or you can also buy the traditional CocoPop popped rice on the CocoPop website.

So, anyway taste-testing Nikki's pop rice put me on the hunt here in Michigan for a similar product.

Imagine my delight when I found a worthy substitute with Mr. Wheat Crispy Wheat. I found them at my local Meijer store (a grocery/department store located in Michigan) but I see they are also available on Amazon (and lots for flavors are available than I found locally). I think they were about $2.50 per package and I found sea salt and apple cinnamon flavors.

So lemme try to explain what they are.

They are sorta, kinda like a rice cake.... only not thick and hard. They are large saucer-like puffs of processed brown rice that are light as air and practically tasteless. They have practically no calories (only about 15-20) and are the perfect vehicle for things like tuna salad, peanut butter, taco toppings, etc.

Mr. Wheat Crispy Wheat is made of wheat and rice flour mixture just like the original version. Still only 16 calories each too.  So, even though it has a different name and brand, it tastes exactly the same as the ones Nikki sent me. The only difference is that these have a flavoring on the outside of them for a bit of flavor-punch. The Apple Cinnamon goes great with PB&J. The Sea Salt will be great for more savory dishes (maybe I'll make some chicken salad this week).

The ones I found are smaller than the original Amish version. The one above was SO cute... just a tiny round puff of wheat that worked perfectly for a PB&J treat. But not just any plain old PB&J will do here folks. I broke out the special stuff!

I have fallen in love with Whole Foods Cashew Butter. OMG! Seriously delicious!  And last month when I went to Mackinaw to enjoy Michigan's fall colors, I picked up a jar of homemade Michigan Blueberry Jam (at $9 per jar - ouch!). No the jam is not sugar free, but I'm using so little of it at once, I choose to use it anyway. Those who dump shouldn't try this stunt.

Need some topping ideas? The CocoPop website has an interesting list. Maybe some of these might not be 100% WLS-friendly, but at least it'll give you some ideas to run with:

• Plain Hummus with Mustard, hot sauce
• Nutella topped with marshmallow fluff
• Jelly, Jam, many different kind of butter (Honey, Apple, olive)
• Bruschetta
• Tuna topped with Cheese
• Cream Cheese (Jelly added on top)
• Cinnamon Raisin Peanut butter
• Ice cream &Toppings
• Pizza sauce, any pizza toppings & Top with cheese
• Cooked ground beef, Shredded lettuce, tomatoes, shredded cheese & Taco sauce
• Use with Chili, guacamole, salsas & other dips
• Peanut butter with jelly or topped with sliced bananas
• Margarine sprinkeled with Cinnamon & sugar
• Use the same as a tortilla shell for a tostada
• Chessecake fillings
• With any flavor of pudding

I highly recommend checking out the Mr. Wheat Crispy Wheat popped wheat snacks. A great alternative to a slice of bread for your favorite sandwich toppings!

~Pam

My new favorite oatmeal

I recently bought a box of oatmeal just because I liked the name of it. Silver Palate Thick and Rough Oatmeal. Doesn't it just sound like it'd be interesting? I found it at Big Lots (a closeout store) and it was about $2.50 for the box. I later found it at my local grocery store for around $4.50. But now I see that I can buy a case of it on Amazon and it comes out to around $3.70 a box. Or you can buy it directly from Silver Palate. 

My new favorite oatmeal


So before I get into the recipe I've concocted, I think it's important to understand that this "thick and rough" oatmeal is different than what you might be used to. This stuff is a LOT different than normal oatmeal - if it were the same of stuff, I wouldn't be raving about it, of course.

So let's have a little oatmeal lesson first (or you can scroll down and get straight to the recipe if you prefer):

Groats - this is the name of the oat kernel once the hard outer husk has been removed. All the variations of oats below are based on the groat.

Steel Cut Oats - also called Scottish Oats or Irish Oats - this is the groat kernel chopped into two or three small pieces and resembles small pellets rather than traditional oats we're used to seeing. They have a distinct nutty flavor. Cooking time is about 15-20 minutes and are great for recipes like Baked Oatmeal.

Old Fashioned Rolled Oats - these are made when the groat has been steamed and then rolled flat. The thickness of the rolled oat determined the final texture of the oatmeal. For instance Quaker Old Fashioned Oats have been rolled fairly thin, so it's what most people associate with rolled oats. But the thickness of the rolled oat varies based on the process used, so thick or rough oats will have a distinctly different texture than one that's rolled very thin. Cooking time is based on the thickness of the rolled oat and can range from 3 minutes to 10 minutes. See the recipe below for my new favorite breakfast!

I prefer the thick cut because the oatmeal doesn't have the traditional creaminess that thin oats has. I like that each individual rolled oat stands up on it's own and is firm in texture. Creamy oatmeal has it's place, but I don't like it when it's so cream it just slithers down my throat without the benefit of actually tasting it (get your mind out of the gutter people!).

Quick Oats - these are also made when the groat is steamed and then rolled flat. However, the original groat has been cut into smaller pieces and then rolled even thinner than normal - this allows quick cooking times.  Depending on the brand, some quick oats lose significant fiber content during the more extensive manufacturing process. Cooking times range from about 1 to 3 minutes. This variety  is best used in oatmeal cookies or recipes where little liquid is being used.

Instant Oatmeal - this is a highly processed form of oats and pre-packaged for convenience. The oats have been cut and rolled thin like quick oats, but then pre-cooked so the packaged oatmeal only needs hot liquid to re-hydrate. I often have Quaker Weight Control Oatmeal on hand for a quick breakfast at work or on the run. Most varieties have added salt and various flavorings already added. Be careful when choosing instant oatmeal as many brands have large amounts of added sugar.

Here's a photo that gives a nice visual of the difference between rolled oats and steel cut oats.

And now on to the recipe. I have plans to play around with this a bit, but for now, this is how I've been eating it for the past couple weeks. (I'm going to try baking it and making several batches at once so I can just heat and go in the morning - we'll see if that turns out.) The beauty of oatmeal is that it doesn't cause a reactive hypoglycemic crash for me, so it's an idea breakfast. I usually have a bowl of this oatmeal first thing - around 7:00 a.m. - then have some type of protein drink around 10:00 a.m. to round out my morning routine.

Pam's Thick and Rough Nutty Oatmeal

1 1/4 cup water
1/2 teaspoon salt
1/3 cup Silver Palate Thick and Rough Oatmeal
2 tablespoons chopped nuts (I used almonds)
1 teaspoon cinnamon
1 glug sugar free vanilla syrup (Torani has a great price for a 3-pack right now)

Bring water and salt to a boil. Add the oats and cook over low heat for 8 to 10 minutes, stirring often. Just before all the water is evaporated, add the nuts, cinnamon and sugar free syrup (I like vanilla, but any flavor would work here). Let it cook for a minute longer until all the water is gone. Serve immediate and enjoy!

I like to eat it just like this. No extra toppings or dressings... just plain oatmeal with nuts and cinnamon. The SF syrup gives it just a hint of sweetness to make it perfect. I love the thick texture. But if you like toppings, some options would include: milk, Splenda Brown Sugar, berries, raisins or cranberries, sliced banana or apple.

Enjoy!

~Pam

Review: Wendy's Apple Pecan Chicken Salad

The last time I ordered a salad from Wendy's was last summer. Remember the "I'm a Lettuce Snob" post? Since that bad experience, I've stayed away from Wendy's salads. I just don't like salad that's mostly white core garbage and so watery that you need to pour out an inch of water before you dress it. 

But I heard that Wendy's had "reinvented" their salad line up and a friend told me she'd tried one and enjoyed it. So, being fair, I decided to give it a second chance. 

I ordered the Apple Pecan Chicken Salad and high hopes for a delicious experience. I took pictures to record the adventure (and for your viewing pleasure).

I picked up my salad at the Wendy's near my house - just 3 miles down the road. So when I got it home it was only a few minutes old. The condensation accumulating on the inside of the container was expected since the chicken was hot and put on the top of a cold salad.

Opening the top wasn't encouraging. The whole thing looked a bit pale. But I lifted the chicken and found the blue cheese crumbled underneath (slightly melted, unfortunately) and also found the diced apple and dried cranberries hidden under the chicken too.

While I was waiting in line at the drive thru at Wendy's they had several signs advertising their "Reinvented Salads" and the claims that the romaine lettuce was hand torn for freshness. I was hopeful. But unfortunately that hope was dashed.  Yep, I'm still a lettuce snob so I always have to pick through a store-bought salad and take out the white stuff. I hate the white hard core of lettuce, it belongs in the composting heap, not on my plate!  I believe I received less white core than I did in my last Wendy's salad and it's about equal with what I get from McDonald's salad, but still....

The Wendy's website claims: "nine different types of fresh salad mix greens" --- yes, there were some spring mix greens in there, but the majority was romaine with a few greens sprinkled on top for appearances sake. I also noticed how wet the greens were. The lettuce had obviously been washed, but apparently they forgot to dry the leaves before creating the salad. So everything was pretty damp - thankfully not wet enough to have a pool of standing water in the bottom of the bowl like before, but wet enough that the dressing didn't have a fighting chance.

And hand torn? Yeah right. Look at those blade marks on that white core crap. That was hand torn with a dull knife and hacked at by an amateur. And the good pieces of lettuce that remained were cut too small for salad servings.

Once the salad was tossed and mixed together with the dressing added, it looked pretty delicious. The dressing was in a tiny packet, so they gave me two and I used both of them. But since the lettuce leaves were so wet, the dressing was highly diluted. The chicken was slightly dry but tasted fine. The apples were crisp and delicious and the nuts and cranberries were delicious too.

When I got the end of the salad the leaves were so soaked and wet that I couldn't finish the last of it. I picked out the chicken, apple and other toppings and left the soggy lettuce behind.

Just a side note about the excess water on Wendy's salads. This isn't an isolated incident for me. I've been to several different Wendy's locations and tried salads several times over the years. Every single time I have issues with wet lettuce leaves. It seems to be a chain-wide problem that could easily be fixed if only they received the right training on how to properly prepare lettuce leaves (like... drying them after you wash 'em?).

The nutritional stats aren't horrible on this salad. You might want to swap out the dressing for your own, lower-calorie version. I suspect the bulk of the sugar content comes from the fruit. The cranberries are most likely sweetened, so you're getting added sugar from those.  But you're getting 38g protein which is outstanding for WLS folks.

The Verdict:  I won't be ordering another Wendy's salad anytime soon. The flavor was good, but the sogginess is something I just can't get past.

Ninja Master Prep Blender Review

Chocolate Protein "Ice Cream" in 30 seconds!

I just made chocolate ice cream in 30 seconds in my new Ninja Master Prep Blender. Yes. Really! I'm sitting here at the computer eating ice cream with a spoon. Protein ice cream, no less!  I am seriously shocked and amazed - this Ninja thing is way more than I ever expected. I think YOU need one too!

Apparently there's an infomercial for this thing but I've never seen it (here's a video review of the Ninja). The first time I saw the Ninja was while browsing the appliance section at Walmart a few months and then I heard some folks talking about it on OH a while ago. I've been intrigued and interested. Finally tonight I caved and made an impulse buy at Meijer. It was $39.99 plus tax. You can also buy it on Amazon.

Euro-Pro Ninja Master Prep Blender and Food Processor

So basically the Ninja is a high powdered blender with a double set of blades that essentially turns ice into snow. No, not just crushed ice, but actually into snow! The motor sits on the top of the blender jar and you get two different jars - a large 48-ounce jar and a small 24-ounce bowl. It's a simple concept. And it just works and does exactly what it claims to do.

I'm anxious to experiment with the recipes in the cookbook that was included. Lots of ideas for dips and marinades along with smoothie and icy ideas.

When I started this experiment, I was expecting to make just a normal everyday chocolate protein shake. Imagine my delight when that shake turned into soft-serve ice cream right before my eyes! Here's how I did it:

Chocolate Protein Ice Cream Shake

Ingredients
3/4 to 1 cup milk
1 scoop chocolate protein powder
1 teaspoon chocolate pudding powder mix
1 tablespoon Splenda
plenty of ice (1 to 2 cups depending on how thick you want it)

Directions
Place all ingredients in the large blender jar and attach the Ninja Master Pod (the motor) to the top and pulse until all ice is pulverized (when you no longer hear the ice clinking around) - and then let it whirl for a moment longer. Seriously this takes about 30-60 seconds. It's so fast!

This recipe makes a LOT of ice cream. I could only finish about half of it and the other half went into the freezer for later.

I highly recommend the Ninja Master Prep Blender!  This this is awesome.

~Pam