That's a good question. I'm not sure what is the right answer to your question. I'll do some poking around and get back to you if I bump into an good answer. You should email the people at Medifast as they probably can help you..
I never had problem with spices and I learned from someone on here at the time that they were OK to try..
You have good luck with them...
Salsa, wasabi, hot sauce... bring it on. I was cleared for it all at 1 month YMMV and with my GERD resolved post wls... it was awesome!..
I would becareful with anything that is too acidic or full of spices. Our stomachs are still pretty fragile and we can develop ulcers rather easily..
Each bariatric practice is different. Ive seen that some practices allow.
And pepper while others do not..
I've made chili and have bought the small chili at Wendy's (and only eaten 2 oz) I have tolerated that rather well. But it is also not spicy. I also take.
Religiously which helps deter some of the acid production..
I would run the buffalo chicken wrap by your nutritionist and see if that is allowed simply based on the variances of each program..
I tried a little hot sauce about a week ago & t wasn;t bad I would love your buffalo chicken casserole recipe!.
Never had a problem with spices. That was the only way I could eat some things was to spice it up!..
I haven't had a problem with spices and would love a copy of your recipes because that is two of my favorites..
No prob with spices either..love franks buffalo wing sauce, salsa, jalapenos, all the good stuff!..
I used to have ulcers, etc... I haven't had a problem post wls - - go figure. I use hot sauce on my egg beaters :).
Just take it easy in the beginning to be safe..
My dr and nut told me spices needed to be in powder form - because of the ulcer thing. HOWEVER, I haven't been that great at following that piece of advice. I love spices and especially like taco sauce, hot sauce and spicy A1 sauce. It hasn't bothered me yet...
So I am no where near the solid Medifast food stage yet... but I have some pretty amazing chicken chili recipes and buffalo chicken caserole recipes but I am nervous about the spiceyness of it... is anyone having trouble with spice during the solid phase part?..
I will have to tweak it but here it is in general... I will be doing it sans pasta I think when I try it for the first time....
* 8 ounces whole-wheat elbow noodles.
2 tablespoons canola oil.
3 medium carrots, sliced.
3 medium stalks celery, sliced.
1 large onion, chopped.
1 tablespoon minced.
2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes.
1/3 cup cornstarch.
4 cups low-fat milk.
1/8 teaspoon salt.
1/3 cup hot sauce, preferably Franks Red Hot.
3/4 cup crumbled blue cheese (about 4 ounces).
Preheat oven to 400F..
Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside..
Oil in the pot over medium.
Add carrots, celery, onion and.
And cook until beginning to soften, about 5 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. Whisk cornstarch and milk in a medium bowl; add to the pot along with salt. Bring to a boil over medium-high.
, stirring often, until bubbling and thick enough to coat the back of a spoon, about 4 minutes. Remove from the.
And stir in hot sauce..
Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture; sprinkle with blue cheese..
Bake the casserole until it is bubbling, about 30 minutes. Let stand for 10 minutes before serving...
My biggesty problem with spices is the no drinking with meals thing. When my mouth is burning I want a sip of water!!!.
Otherwise I tolerate spices just fine!.
I am from South Louisiana originally so pretty much my first appointment with the nutritionist was.. "yea, yea, protien,.
, vitamins, blah blah blah - now, can I have eventually have spices?" She assured me yes. I.
It's true b/c I seriously may have changed my mind if that was a no! :)..
Not at all. We love, love spicy food. In fact Rachel Ray has an awesome buffalo wing chicken meatball recipe that uses Frank's Hot Sauce as the base for the sauce, it was awesome and fit right in with my program..
I am the primary cook in our house and feel like now that I can only eat tiny amounts of things they should taste really good :) for me that means not necessarily highly spiced but highly flavorful stuff...
Nothing has really bothered me as yet except white meat chicken...
I just looked at your recipe... OK here's what wouldn't work for me the whole wheat noodles.. they take up to much space and add not enough protein, and I'd probably sway the breast meat for chicken thighs..
I might even think about using this recipe instead.. similar idea...
I have been eating spicy chicken and hot sauces since Day 5. Buffalo wing sauce, Louisiana Hot Sauce, Tabasco sauce, hot and spicy BBQ sauces..
Last night at the Halloween Party I had a spicy hot wing, and two oz of Italian sausage and cheese-stuffed Jalapeo peppers. They were so damn good!..
Mmmm, mmmm, mmmm...the buffalo chicken casserole sounds great. If pasta is a problem for you, check out the Rachel Ray recipe for Buffalo Chicken Meatballs that Brooklyn suggested. Bouth sound great. Thanks for sharing!..