Doubtless, like me, many of you will be contemplating pancakes tomorrow to celebrate Shrove Tuesday. Last year I gave you my traditional (if re-vamped) version of a sweet pancake all the better for filling with winter fruits (see Wholemeal Pancakes with Winter Fruits in the Green Recipe section).

This year I am enticing you with some American Style Blueberry Pancakes. These are neat and small pancakes just about palm-sized that are served with an orange and blueberry sauce. They are a great way to get children cooking with supervision and a fabulous way of getting youngsters to eat more nutritious eggs.

I use FryLight instead of oil, butter or margarine to reduce the fat content. The Better Than Butter variation is undoubtedly the best for this recipe but the Sunflower Oil variation is also very good. In my bariatric version I use Splenda sweetener but you could also use honey instead if tolerated.

AMERICAN STYLE BLUEBERRY PANCAKES

Ingredients

Metric/US

125g plain flour/generous 1 cup all-purpose flour

1 tsp baking powder

1 tbsp Splenda granulated sweetener

2 eggs, separated

1 tsp vanilla extract

150 ml/2/3 cup semi-skimmed milk

200g/7 oz blueberries

grated zest and juice of 1 orange

2 tbsp runny honey or 1 tbsp Splenda granulated sweetener

FryLight Better Than Butter or Sunflower Oil low-fat spray

Method

1. To make the batter, mix the flour with the baking powder, sweetener, egg yolks, vanilla and milk in a bowl and beat to make a thick, smooth batter. Whisk the egg whites until stiff then fold into the batter with 75 g/3oz of the blueberries. Set aside.

2.  To make the topping, place the orange zest, orange juice and honey or sweetener in a small pan and cook until slightly syrupy and reduced. Add the remaining blueberries and cook for 3-4 minutes until they release some juice and just begin to soften. Remove from the heat.

3.  To cook the pancakes, warm a large flat, non-stick frying pan. Spray a few times with the Fry Light spray then drop 4-5 tablespoons of the mixture into the pan, spacing evenly. Cook over a medium heat for 3-4 minutes until the underside is golden brown and set. Turn the pancakes over and cook on the other side until golden. Remove and keep warm. Re-spray the pan again and cook the remaining mixture in the same way to make a total of about 12 small pancakes.

4.  Serve the pancakes with the blueberry sauce drizzled over.

MAKES 12

WLS PORTION: 1-2

V suitable for vegetarians

CALORIES (per pancake): 77

PROTEIN: 3g

CARBOHYDRATE: 12.7g

FAT: 1.6g

Image courtesy of Fry Light 

carb

A man, who used to be Britain’s highest individual user of insulin, will tell delegates at a study day in Liverpool today, how specialist weight-loss surgery transformed his life.

Michael Parker, 49, who weighed 34 stone and was plagued by ill-health, is among 200 people nationwide who have all undergone a complex weight-loss procedure known as the DUODENAL SWITCH.

Now some 40 duodenal switch patients are coming together for the first time at an event organised today by the leading weight-loss information charity WLSinfo to share their experiences.

Speakers at the event will include top surgeons, including Professor David Kerrigan, who pioneered the duodenal switch operation in the UK. Also attending will be patients and dieticians.

“The study day is for anyone who has had or is thinking of having the duodenal switch operation,” said Ken Clare, founder of WLSinfo.

“As a charity, we have many members the length and breadth of the British Isles who have had this procedure. We felt it would be a great opportunity to bring them together to talk about their experience and for potential patients to find out more.”

Designed to help the seriously obese lose weight by making the stomach smaller and diverting the course of the food eaten, the duodenal switch procedure works by reducing the calories being absorbed by the body.

“Before surgery, I had to take 600 units of insulin a day – 12 times the average amount,” says Michael Parker.

“Since having the operation, I have lost 19 stone, no longer need insulin, my blood sugar levels are normal and my blood pressure is down. I do not have any symptoms of diabetes that plagued me for almost seven years.”

Also speaking at the event is his surgeon Professor David Kerrigan, medical director of weight-loss surgery specialists Gravitas. Professor Kerrigan is the surgeon who advised the UK government on the NICE obesity guidelines used today. Over the last nine years he has performed the duodenal switch procedure on over 150 patients, many of whom will attend the event.

At the study day, Professor Kerrigan will outline the history of the operation, its results and describe how – for the right patient – the results can be excellent. Also attending the event will be specialist dieticians who will speak on nutrition, blood monitoring and the importance of aftercare.

I feel sure that this will be a most valuable day and that more will be reported about it after the event on www.wlsinfo.org.uk

This week I have been contacted by Remarkable Television because they are looking for people to take part in a brand new TV show for a major UK channel.

If you’re struggling with your weight, putting on the pounds, but can’t figure out why, they want to help. Their team will highlight where you’re going wrong and draw on the latest research to win your battle with the bulge.

If chosen to take part then you would feature in a six-part series with the aim of educating viewers on the science behind weight-loss and weight-gain and how to live a healthy lifestyle.

They are therefore keen to speak to overweight families or households (made up of say friends, students or sharers). Filming would take place in your own home.

So if you’re pre-op and want another non-surgical chance to sort out your weight problem; post-op and struggling with weight-regain; or simply a family/household that would benefit from the latest advice on weight-loss and maintenance then you might like to contact them.

If you want to find out more, contact them via email weight@endemoluk.com or call on 03335 777 774 (calls will be charged at local rate, mobiles may vary).

I am delighted to announce the publication today of my 2nd bariatric cookery book ‘Return 2 Slender Second Helpings’.

This is a companion book to the original ‘Return to Slender’. It offers yet more recipes for the weight-loss surgery patient, but also additional advice on things like eating out, ‘mindful’ eating, wise shopping choices, stepping up the exercise and that red flag warning…regain (and what to do about it!) which weren’t covered in great detail before.

This book takes over where the original left off and is intended as an additional resource for those who have had or are considering WLS. You’re strongly advised to read the first book for the basics and vital background information but I hope you enjoy the new.

My friends at Nirvana Spa have also offered a special Life/Work Balance Prize Draw to accompany the publication of the book. They are offering 2 Spa Club 12* memberships for 1 year to the lucky person whose name is randomly selected on the 29th February 2012. All you have to do to go into the hat is place an order for ‘Return 2 Slender Second Helpings’ before 28th February 2012.

The name of the winner will be announced on this website on the 29th February 2012 and the winner will be notified by Bariatric Cookery (UK) Ltd. Wouldn’t that be a wonderful Leap Year present? Who would you choose to take with you?

Each membership is worth nearly £500, so the giveaway is worth nearly £1,000.

Nirvana Spa is an award-winning UK destination (in Berkshire) that has 6 pure, natural spring-fed pools; a 53-station hydrotherapy spa; a Dead Sea floatation experience; countless treatments on offer from massage to skin analysis; amazing healthy spa cuisine for a real dining treat; and a Tepidarium with heated ceramic loungers for simply resting or taking a catnap during the day.

For those feeling more energetic there is also a superbly well-equipped gym and outside tennis courts.

DETAILS:  Spa Club 12 membership allows you to visit Nirvana Spa any day of the week subject to availability with 12 inclusive visits per membership year. These days can be taken individually or grouped together to make a mini break. More details can be seen on www.nirvanaspa.co.uk

NOTE:  Minimum age for Nirvana Spa is 16

It is my dearest wish that this new book will be just as warmly received as the original.

The book is available from this website, see the Bariatric Cookbooks page, and also from Amazon Marketplace….simply search for ‘Return 2 Slender Second Helpings’ and order through Bariatric Cookery (UK) Ltd the only seller. It’s the book with the pink cover! Amazon do not stock the book themselves so you will have to scroll down to find us on Marketplace.

CAROL BOWEN BALL

The Chinese New Year takes place on the 23rd January in 2012, and, as well as heralding the start of the Year of the Dragon, the most auspicious animal in the Chinese zodiac, it provides the perfect excuse for an oriental banquet.

Knowing that most WLS patients can only look at one course this is my bariatric-friendly recipe for Monday night. A wonderful Chow Mein recipe. This is a tasty noodle dish flavoured, in this instance, with ginger, chilli, garlic and a touch of curry powder. It’s ideal for celebrating this special occasion but will also make a good mid-week meal in the future but is also delicious packed up for lunch (to eat cold or reheat if possible at your place of  work).

You can add prawns, diced cooked pork or chicken or beef strips to this dish to boost the protein if you like…it’s your choice!

Here’s wishing you well over the next  Chinese New Year!

CHOW MEIN

Ingredients

Metric/US

250g/8 oz dried egg noodles

1 tbsp toasted sesame oil

1 red pepper/capsicum, deseeded and sliced

100g/4 oz shitake mushrooms, sliced

75 g/3 oz magetout/snow peas

75g/ 3 oz spring onions/scallions, sliced

100g/4 oz beansprouts

1 clove garlic, crushed

1 tbsp medium curry powder

1/2 tsp ground ginger

1/2 tsp crushed dried chillies

11/2 tsp light soy sauce

11/2 tsp rice wine or dry sherry

Method

1.  Prepare the noodles according to the packet instructions then drain and rinse.

2.  Heat the oil in a wok or large frying pan, add the pepper/capsicum, mushrooms, mangetout/snow peas, spring onions/scallions and beansprouts. Stir-fry for 4-5 minutes.

3.  Add the garlic, curry powder, ginger, chillies, soy sauce, rice wine or sherry and cooked noodles. Toss well and heat through for 2 minutes then serve at once.

SERVES 4

WLS PORTION: 1/2

V suitable for Vegetarians

Calories per portion:  297

Protein:  10.7g

Carbohydrate:  51g

Fat:  6.5g

Image courtesy of Schwartz

Today, Tuesday 10th January sees the 1st episode of the new ‘Fat Surgeons’ series air on the REALLY CHANNEL.

You can follow two of Britain’s most sought after Bariatric experts, Mr Shaw Somers and Mr Chris Pring and their patients, on their remarkable journeys as they undergo surgery, cope with the after effects, and try to re-build their lives, whilst battling their food demons.

Each episode explores what life is like for overweight people who are about to undergo a procedure, or have already had an operation and are now living with the limitations and consequences of bad diets and over-eating.

The series will be both touching and educational. Episode 1 shows Guy Poingdestre and Irene Footer. Guy has lost an incredible 19 stone since he had a gastric bypass in 2007. His life hit rick bottom – when due to sleep apnoea, he lost his job as a bus driver, which made his eating habits even worse. Four years later he is still losing weight and has now found new love!

Meanwhile, Irene’s been a weight watcher for the last 30 years – she’s tried everything. With a BMI of 47, Irene is desperate to lose weight. Irene shows her freezer, it’s stocked high with small pots of her post-op diet liquidised food she has cooked from her cousin Carol’s bariatric cookery book. YES, YOU GUESSED, MY ‘RETURN TO SLENDER’ COOKBOOK! As a lifelong food obessive, how will she cope with her tiny stomach?

I hope you will all join Guy, Irene and myself on the sofa tonight Tuesday 10th January 9pm on the Really Channel to watch this new series.

Fat Surgeons is new and exclusive to Really, Tuesdays at 9pm from 10th January (Sky 248, Virgin 267, Freeview 20)

Over the last few months I have had a lot of requests for some quick and easy alternatives for a speedy lunch dish that can be bought off the shelf. I shudder at the thought of Pot Noodles and the like so have steered well clear. Until now….

Just recently I have tried and tasted the new offerings from The Food Doctor. These tasty one pot meals (all made without added salt, sugar or preservatives) just need topping up with boiling water to make a wholesome alternative when time, facilities and inspiration are tight or thin on the ground.

Varieties include bulghur wheat and quinoa with tomato, black olive and basil; couscous and lentils with tomato, red pepper and cumin; and bulghur wheat with asparagus, leeks and a hint of mint.

They would be great post gym; in the drawer at work for an ‘al desko’ meal (as a better alternative to the sandwich van); or in your bag for a nutritous hearty snack option at anytime of day.

They can be bought at Tesco and other independent retailers for £1.39 each, so affordable too!

LATEST NEWS!

I’ve just been told that the whole of The Food Doctor products at Tesco have now been discounted between 20-25% until the 23rd January…time to stock up!

After the excesses of the festive season I don’t know anyone who doesn’t want to get back to some sensible, basic eating. But it’s hard isn’t it?

Veering between festive-fab and famine I don’t believe is the answer..I’ve been there far too often and it’s unsustainable. So we’re going to ease in gently at www.bariatriccookery.com We’re still looking at fab flavour but not cutting back so much on the carbs that we feel deprived, just choosing the best slow-releasing ones that keep us nourished and satisfied, along with protein to keep us fuller for longer.

This dish is one we tried over the period between Christmas and New Year (hence the festive look!) and hoped to bring to the table sooner…but here it is on a blustery January day in 2012. It’s low-fat, easy-peasy to make and can be made with a different combination of ingredients…why not try sliced mushrooms with a slug of white wine (leftovers of course) and thyme. This dish is delicious served with baby leaf greens or curly kale.

LEMON CHICKEN PARCELS WITH SWEET POTATO

Ingredients

Metric/US

4 x 100g/4oz skinless and boneless chicken breasts

2 sweet potatoes (weighing about 500g/1lb), peeled and cut into bite-sized

   pieces

juice of 1/2 lemon, plus 1 unwaxed lemon, cut into 8 thin slices

8 cloves garlic

4 tsp roughly chopped fresh rosemary

salt and freshly ground black pepper

Method

1.  Preheat the oven to 200 C/400 F/gas mark 6.  Cut 4 pieces of baking parchment about 4 times the size of each chicken breast, and fold each piece in half.

2.  Place a chicken breast in the middle of each sheet. Divide the sweet potato and lemon juice equally between each parcel. Add 2 garlic cloves to each and sprinkle with the rosemary and salt and pepper to taste.

3.  Place 2 slices of lemon on top of each chicken breast then fold the parchment over to make a parcel, tucking the edges under to ensure no steam will escape. Place on a baking sheet.

4.  Cook in the oven for about 30 minutes or until the potatoes are tender and the chicken is cooked through. Serve with fresh seasonal vegetables.

SERVES 4

WLS PORTION: 1/2

CALORIES PER PORTION:  230

PROTEIN:  26.9g

CARBOHYDRATE:  26.4g

FAT:  2.7g

Image courtesy of Waitrose

www.bariatriccookery.com wishes all of our bariatric friends, supporters and visitors a Happy New Year.

We hope that we can continue to inspire, nourish and feed you throughout 2012 with some more mouth-watering dishes and relevant advice. Look out for our new ‘Thinner Dinner’ recipes, ‘Bariatric Basics’ and new ‘Mood Food’ features in 2012.

Here’s hoping yours will be a happy and healthy one!

CAROL

CAROL

After all the rich food of the festive season my tastebuds are tingling for something lighter and fresher as we move towards the New Year. However, I hate waste and will always use up what is left in the refrigerator, at the bottom of the freezer or in the fruit bowl at this time of year….clearing the decks for a much more spartan January and a bit of ‘back to basics’ eating.

This speedy stir-fry, using fresh clementines that were lingering in my fruit bowl, makes a light and refreshing meal for two (or four WLS eaters). You could, if some is still around, use leftover cooked turkey but only briefly stir-fry to give it a bit of colour.

CITRUS CHICKEN STIR-FRY WITH FRESH CLEMENTINES

Ingredients

Metric/US

3 clementines

1 tbsp wholegrain mustard

1 tbsp soy sauce

low-fat cooking spray

2 x 100g/4 oz chicken breast fillets, cut into bite-sized strips

225g/8 oz pack button mushrooms, halved

200g/7 oz pack ‘ready to wok’ medium stir-fry noodles

6 spring onions/scallions, thinly sliced

Method

1.  Use a fork to juice 2 of the clementines, then peel and chop the remaining fruit into 5-6 chunky whole slices. Mix the clementine juice with the mustard and soy sauce and set aside.

2.  Spray a large non-stick pan or wok with low-fat cooking spray, heat then add the chicken and stir-fry, over a high heat for 2 minutes. Add the mushrooms and stir-fry for 3-4 minutes until lightly browned.

3.  Add the noodles and spring onions/scallions and cook for 2 minutes, stirring occasionally. Stir in the reserved sauce and clementine slices and simmer gently for about 2 minutes until the chicken is cooked through and the noodles are piping hot. Serve at once.

SERVES 2

WLS PORTION: 1/2

CALORIES PER PORTION:  387

PROTEIN:  35.9g

CARBOHYDRATE:  47g

FAT:  6.7g

Image courtesy of Waitrose