Recipes of the Month: Microwave Protein Popcorn, Denver Scramble

Microwave Protein Popcorn

Submitted by Michelle Lopez Higgins*; adapted from Allrecipes.com

This recipe calls for making your own microwave popcorn, then adding one scoop of your Bariatric Advantage protein to take this popcorn to a more nutrient dense protein snack!  This is a wonderful high fiber (now high protein) snack that one of our patients contributed.  Michelle is 8 months out from weight loss surgery! Michelle was looking for a creative and fun way to incorporate her protein powders into everyday foods, and came up with this combination. It was a hit!  Try this and other ways of mixing your powders into bean dips or soups as well!

Texture: Regular ONLY

Portion Size: 2-3 cups

Ingredients:                                                    

½ cup unpopped popcorn

1 teaspoon vegetable oil

½ teaspoon salt to taste

Supplies:

Microwave

Brown Paper Bag (lunch bag)

Mixing/Serving Bowl

Directions:

In a small bowl, mix together the unpopped popcorn and oil.  Pour the coated corn kernels into a brown paper lunch sack, and sprinkle in the salt.  Fold the top of the bag over twice, be sure to smooth the bag first to remove any extra air.

Cook in the microwave at full power for 2 ½ to 3 minutes, or until you hear pauses of about 2 seconds between pops.

Remove bag from microwave and carefully open the bag to avoid steam and immediately sprinkle on 1 scoop protein powder (vanilla, chocolate, and unflavored work best).

Pour into a serving bowl

 Nutrition (per serving size):

84 calories; 6 grams protein; 1 gram sugar
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Denver Scramble

Adapted from: Furtado MM, Schultz J, Ewing, J in “Recipes for life after Weight Loss Surgery, revised & updated”, ©2012 Fair Winds press

Texture: Soft

Portion: 1 serving

Ingredients:

1 teaspoon butter

1 ½ teaspoons chopped pimento (red bell pepper that has been roasted, skin removed)

1 ½ teaspoons chopped yellow onion

1 ½ teaspoons chopped tomato (skins and seed removed)

1 slice (1 ounce, or 28 grams) reduced sodium, reduced-fat ham, chopped (optional)

¼ cup (60 ml) liquid egg substitute

1 tablespoon (7g) reduced-fat shredded Cheddar Cheese or Monterey Jack

Directions:

In an omelet pan over medium heat, melt the butter, swirling the pan to coat evenly.  Add the  onion, and tomato and cook 4-5 minutes, until they become soft. Add the ham and continue cooking, until heated through.  Add the egg substitute, stirring gently  but constantly with a heat-resistant rubber spatula, scraping the bottom of the pan to keep the eggs moving to avoid browning.  When the eggs are almost finished, add the cheese and turn off the heat.  Gently fold the cheese into the eggs, turning over with the spatula.  When the cheese becomes soft, turn the scramble onto a plate.

Nutrition:

Calories: 126.55 Protein: 14 grams Sugar: 1.15 grams; Carbs: 3.48 grams