Food Trend: Extend Nutrition's SF Protein Bars

New brand of protein bars that I came across - Extend Nutrition. Initially created for diabetics these bars have roughly 4.5 grams of fat, 150 calories, 0 grams of sugar (about 8 grams of sugar alcohol) and 10 grams of protein. Click the link below to be redirected to their site!

Extend Nutrition Protein Bars

Last Minute Lemon Noodles

Sometimes its hard when you get home late to throw something together for dinner, especially if you haven't been to the market in a while. I found myself in a similar situation the other night with many odds and ends left in the ice box and this is what came together for me. It took about 14 minutes (or the time needed to boil water and soften noodles. For bariatric patients, you probably won't be able to tolerate the Kami Japanese noodles so I would recommend the Shirataki noodles that can be found in the produce section of your local grocer as they do not expand.

Serves 2 people or 3-4 bariatric patients

1-8oz package Kame noodles (or 2 packs Shirataki noodles)
3/4 cup leftover butternut squash (or frozen butternut squash cubes or puree)
1 tomato diced
1 cup lettuce (or spinach) cut to desired size
1/2 cup cucumber chunks
juice and pulp from half a lemon
1/2 cup grated/shredded Parmesan cheese
fresh ground black pepper
1 tablespoon mushroom-sage infused olive oil + 3 tablespoons regular extra virgin olive oil (you can use all plain EVOO if you don't have a stash of infused oils at home)

1. Boil water and cook noodles. NOTE: if using Shirataki noodles they are already cooked you are putting them in boiling water to heat and get rid of the smell this takes 1 minute only
2. Meanwhile put all vegetables in bowl (make sure you have microwaved the squash so that it is warm)
3. Strain noodles and put in bowl on top of vegetables. Top with oil, cheese, lemon, black pepper. Stir to combine.

ENJOY!!!

A Breakfast (or Anytime) Scramble - Ecuadorian Style

I came across this recipe (by Liz Spittler) in my latest Edition of Food & Nutrition Magazine. If you can't find canned hominy in your local grocery store, canned corn will work just fine. You might have to look for canned hominy in the ethnic aisle at the grocery store.

Hominy is actually corn kernels that have had their germ and hull removed with an alkali solution of lye or slaked lime. It comes in white or yellow - the yellow is slightly sweeter then the white version. Canned hominy is fully cooked and ready for use, if you find dried hominy pellets then you will have to soak them for several hours and then simmer them to soften (just like you would have to do dried beans). The most famous/well known use for hominy is as a ground item called grits.

1 garlic clove, minced
1/8 teaspoon cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon allspice
1/4 teaspoon oregano
1/4 teaspoon paprika
1/2 cup chopped scallions (including the green ends)
1/4 cup diced white or yellow onion
1 tablespoon olive oil
3 eggs
1 cup hominy, drained and rinse
1/4 cup milk
1 tablespoon fresh cilantro, minced
1/8 teaspoon black pepper
2 tablespoons shredded sharp cheddar cheese

1. Combine seasoning in a bowl and mash garlic in to form a paste (this will be easiest if you use a mortar and pestle).
2. Heat oil in a saute pan over medium heat. Add onions, paste and scallions, cook until onions start to soften. Add hominy, stirring to coat and cook for about 1 minute. Add milk and let simmer until milk is absorbed, about 2 minutes. Meanwhile, scramble eggs in a bowl. Add eggs and pepper to skillet once milk is absorbed and stir occasionally until eggs are cooked through and fluffy, sprinkle with cheese and cilantro.

ENJOY!!!

Video: It Starts Today

Video can also be viewed via this link: http://us1.campaign-archive1.com/u=c703615329d025d1d557cbf61&id=9862f05bfc&e=90ab571b89