Bariatric Foodie Play with your food
Who’s cooking for Thanksgiving? Not me!
Instead I’m at home trying to
organize BF’s extensive food picture collection (God help me!) and in doing so I’ve come
across some really bad photos (this is a learning process for me!) but also
some really good ones!
organize BF’s extensive food picture collection (God help me!) and in doing so I’ve come
across some really bad photos (this is a learning process for me!) but also
some really good ones!
So I thought I’d share my top seven (yes, seven) favorite photos on Bariatric
Foodie!
Foodie!
In no particular order:
Curried Chicken
I love this photo for a few different reasons. Firstly,
because I took it with my then brand spanking new Nikon D-5100 camera. I’ve
been putting that thing to good use lately but in the beginning I was a little
lost (and yes I did read the user’s manual!). I’d bought the camera so I could
take better food pictures and I was about to lose hope until…this.
because I took it with my then brand spanking new Nikon D-5100 camera. I’ve
been putting that thing to good use lately but in the beginning I was a little
lost (and yes I did read the user’s manual!). I’d bought the camera so I could
take better food pictures and I was about to lose hope until…this.
The other thing I love about this picture is that everyone
assumes this is rice beneath the curried chicken (I’ve gotten more than a few
snide emails to that effect) when in fact it’s my cauliflower rice! At any rate
this recipe is quick, warm, pretty and yummy.
assumes this is rice beneath the curried chicken (I’ve gotten more than a few
snide emails to that effect) when in fact it’s my cauliflower rice! At any rate
this recipe is quick, warm, pretty and yummy.
Protein Pumpkin Bread
You’ll notice this wood table in a lot of my pictures. It’s
ancient and soiled with years worth of water color, finger painting and other
spills from when it was a play table for my kids. Now it sits in front of a
window in my kitchen, making it the perfect spot to snap a picture because even
on cloudy days the light is really good.
ancient and soiled with years worth of water color, finger painting and other
spills from when it was a play table for my kids. Now it sits in front of a
window in my kitchen, making it the perfect spot to snap a picture because even
on cloudy days the light is really good.
Mocha Toffee Twist
Hot Protein Drink
Hot Protein Drink
Yeah this photo…man…this photo. What more is there to say? I
mean (not to toot my own horn) when you look at this photo you can’t help but
think, “If this protein drink tastes half as good as it looks, things might
just be ok!”
mean (not to toot my own horn) when you look at this photo you can’t help but
think, “If this protein drink tastes half as good as it looks, things might
just be ok!”
Which was the point!
The recipe was one of last year’s Holiday Survival Kit
flavors, but now that that’s over I can share the recipe!
flavors, but now that that’s over I can share the recipe!
Nik’s Mocha Toffee Twist Protein Drink
Ingredients:
- 2 oz. cold milk
- 6-8 oz. boiling water (depending on the size of your cup!)
- 1 scoop chocolate protein powder
- 1 tbsp unsweetened cocoa
- 1 tsp. good instant decaf coffee (I use instant decaf
espresso) - 2 tbsp. Torani sugar-free English Toffee syrup
- No-calorie sweetener, to taste
Directions:
In a mug, mix together protein and milk and stir until a
smooth, lump-free paste forms (make sure to stir thoroughly…the entire success
or failure of your drink depends on this!). After you’ve got all the lumps out,
add the cocoa, coffee and syrup and stir again. The coffee obviously will not
dissolve and you’ll be able to see it.
smooth, lump-free paste forms (make sure to stir thoroughly…the entire success
or failure of your drink depends on this!). After you’ve got all the lumps out,
add the cocoa, coffee and syrup and stir again. The coffee obviously will not
dissolve and you’ll be able to see it.
SLOWLY add the boiling water, stirring with one hand,
pouring with the other. The coffee should dissolve in the boiling water and
what you should be left with is a smooth drink. There might be a little bit of
froth action at the top. Skim it off if you don’t like it.
pouring with the other. The coffee should dissolve in the boiling water and
what you should be left with is a smooth drink. There might be a little bit of
froth action at the top. Skim it off if you don’t like it.
From here if it isn’t hot enough for you, it’s safe to
microwave it until it reaches your desired temperature. Top with whipped cream
if so desired.
microwave it until it reaches your desired temperature. Top with whipped cream
if so desired.
BONUS PIC: I was so inspired by this drink I made it into a Mocha Toffee Protein Pie! (Which also made a great picture!)
Taco Casserole
This has the distinction of being the ONLY photo on this
list I did not take! Instead a Foodie sent me her picture and it is soooo good! I consider this the flagship recipe of this blog. It is
the most accessed, most downloaded, most “played with” recipe. It combines the
elements of many Mexican-style dishes into one dish that’s soft and easy to eat
(and share!). If you haven’t tried this one yet, you must!
list I did not take! Instead a Foodie sent me her picture and it is soooo good! I consider this the flagship recipe of this blog. It is
the most accessed, most downloaded, most “played with” recipe. It combines the
elements of many Mexican-style dishes into one dish that’s soft and easy to eat
(and share!). If you haven’t tried this one yet, you must!
Sugar-free Pumpkin
Cheesecake with Salted Caramel Pecan Topping
Cheesecake with Salted Caramel Pecan Topping
Yes, I just posted this the other day. But it’s one of the
best pictures on this blog! It’s not hard to see why either. Look at it. You
just want to…eat it. Right? If you do, here’s the recipe!
best pictures on this blog! It’s not hard to see why either. Look at it. You
just want to…eat it. Right? If you do, here’s the recipe!
Eggs Rosettes
This was a cute idea I came up with a few years ago mainly as a brunch offering. But many of you have told me you make them “just because!” It’s basically an egg concoction baked up in a “crust” made of thin sliced deli meat. Here I served it with two slices of bacon and some homemade fruit salad. Doesn’t it look delightful! Here’s how to make Eggs Rosettes.
I hope this little foray into my photography efforts here on the blog has given you respite from all things Turkey Day. Now if you’re cooking, get back to it! If you’re like me, a guest at a dinner, well…do something…productive…maybe.
Happy Thanksgiving, Foodies!
Wow!!! Nice!! your dish seems very tasty with healthy. I like the way of presentation. I will try your recipe.
Regards,
Kopi Luwak