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mec
Found the only protein bar that d likes.

Tri-o-plex gourmet brownie double chocolate decadence. Sold @ Vitamin Shoppe - 350 calories, 18 grams of protein. Ingredients are really quite wholesome (as in "real food"). D eats one of these right after swim practice and in between meets when she is competing.
21 year old daughter who was DX with RAN at 9 years old. The work of recovery is ongoing. 
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Mari

I have a lot of coconut milk based recipes to pass on some time.  I started making  these up when I got tired of fettuccine Alfredo.  I also have this sweet potato casserole recipe that everyone asks for.  It has coconut, brown sugar and pecans on top.

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kmtmb
Something that I have found recently to work well for my daughter is my "Magica Oatmeal" concoction.  If your daughter can have Carnation Instant Breakfast, it might work for you too. You could always use several generous scoops of Rice Protein Powder instead.

Kathie's Oatmeal

1/2 - 1 cup Oldfashioned Oats
3/4 cup Soymilk
1 package French Vanilla Carnation Instant Breakfast
1 good handful of blueberries

Mix Oats and Soymilk in a bowl, heat in the microwave for 1-2 minutes.
Stir Instant Breakfast into the oats, making sure its done well
Top with a handful of berries and serve while warm.

Also, if its a warm day, we use Swiss Muesli instead of the oats so it doesnt have to be heated.

You can also add nuts, maple syrup, or honey for extra calories. My daughter loves almonds and syrup. She tops greek yogurt with it sometimes. Can your D have yogurt? Its pretty much the only thing dairy mine can digest.  Processed cheese is the biggest no-no for her. Too bad too, missing out on all the ooey-gooey caloric goodness of grilled cheese sandwhiches and homeade tuna-noodle cheese casserole.


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lydia
kmtmb,

Our d loved an oatmeal concoction I developed. It was fast & easy to make.

I used:
1 package instant oatmeal, microwavable, cooked in whole cream instead of water.
2 tablespoons honey
1 package Carnation Instant Breakfast (vanilla)
1/4 cup raisins
1/4 cup instant pie filling (I used every flavor, apple, cherry, blueberry, peach, etc)

When this was cooked it was more like a cobbler than oatmeal...but it worked.
This was her favorite bedtime snack. I added a glass of whole chocolate milk with
Carnation chocolate flavor, or a small shake to this snack. For a while (pre-Maudsley) she had needed a sleeping medication. Once she started getting this pm snack...the pills were no longer necessary and went out the window ;-)

I think if I could have put in a whole ham I would have added that too!
The greater your belief that you are stronger, smarter, and have more staying power than ed; the greater the chance your child will come to believe that too.
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kmtmb
As requested by Malia...

Broccoli Almond Salad

3 cups fresh, steamed broccoli - chopped
2/3 cup rasins
1/4 cup chopped red onion
1/2 cup almonds
2 Tablespoons sugar
3 Tablespoons cider vinegar
1 cup plain Greek yogurt


After chopping up your vegetables, combine them in a large bowl with the raisins. Run almonds through a blender once or twice, or just chop them very coarsely so they are smaller pieces that still give a good crunch. Add almonds to the vegetables/raisins and mix well.

In another bowl, mix together the Greek yogurt, sugar, and cider vinegar. After stirring the ingredients well, pour the dressing over the broccoli/almond mixture. Refridgerate overnight, or at least for two hours before serving.

I serve this with either tofu or turkey. But I'm sure any sort of meat or meat substitute could be used. The original recipe calls for  15 slices of bacon I believe.  But I prefer to add the deli slices/tofu just before serving. I think it tastes fresher that way.

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Malia
Smoothies are really forgiving.  You can add things to your taste, and fiddle with them as desired.

Coconut oil is semi-solid, but melts very quickly.  In my Alabama kitchen this time of year, it's close to liquid already at room temperature.  Here's what I would do--

Start by putting a heaping tablespoon of c. oil in the blender.  I'd suspect that whirring it a bit will pretty much liquify it but if not, add about a teaspoon of hot tap water and whirl again.  Then add the soy ice cream and soy milk.  Taste.  I'd think that any coconut taste with this amount would be pretty mild assuming it was even detectable at all.

I hope this helps--


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Malia
Hmm.  Well, phooey.

I think you're quite right that the residue in the bottom of the blender was re-cooled (congealed) fat bits, but much of c.o. would have made it into the smoothie itself.  If it hadn't, there would have been nothing for your husband to object to.  And some people just dislike coconut.

As far as taste sensitivity in AN goes, that's kind of a mixed bag as far as I know.  On the one hand several studies show that taste is actually impaired in AN patients.  (Entire areas of further study have followed these findings--whether they were based on this I couldn't say.)  But the sense of taste itself is a complex thing.  It's really a range of sense-abilities--salty, sweet, bitter, sour, some include astringent-- that occur on different parts of the tongue, and different people may register them differently or in different degrees.  The differences can be hereditary, or can be influenced by illness, various deficiencies (the senses of both taste and smell are impaired in the face of zinc depletion, for instance), or even stress.  And I believe it is Walter Kaye who has discovered that the sweet taste, which usually activates the pleasure centers in the brain, doesn't work right in AN sufferers.

It's also known that some of what people regard as taste dislike is actually texture dislike, but that many people cannot differentiate the two.  The classic example here is liver.  Liver has a decidedly grainy/velvety texture that just turns some people off--WAY off, even.  But when presented with a natural liver flavor extract in another form, those same people tend to like it fine flavor-wise.  I'm wondering if you or your son detected any graininess in the smoothie?  As you had waxy-looking bits in the blender, were there little coconut oil grains in the shakes?  If so, you might try softening the ice cream a bit before blending so it all suspends together more smoothly.  It's also common for AN sufferers to have heightened tactile sensitivity.  I'd guess that this would extend to the mouth.  Maybe texture just bugs her more?

I can't help but mention that my daughter claimed to dislike all kinds of things when she was ill.  I did not force historical dislikes at all, but if she had the slightest notion that I'd done something different to something, complaints were sure to follow.  We eliminated a whole lot of this by excluding her from the kitchen when any food prep was going on.  I don't advise lying to one's child about what's going into the food, but I also don't think there's any reason for sufferers to be privy to food prep while they're refeeding.  The situation is just not business as usual, and they are so anxiety-ridden anyway.  Here, after a bit of trial and error, we found that even if we fortified food as needed, made sure the food tasted good, and we did the magic plate all the way, the complaints lessened dramatically. 

That was probably more information than strictly necessary, but I hope something here helps!
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kmtmb
I think that the taste-sensitivity is fairly common. Afterall, anorexics typically have reduced their diets so extremely. My daughter mostly ate cucumber, lettuce, and melon when she was entrenched in her disease. It seems to me that subsisting on such bland food would make one's tastebuds rather bored, and the introduction of new foods probably makes the palate a bit exited. Also, anorexics tend to be very critical of whatever is going into their mouths. My d has a tendency to examine everything she eats. She says that when we put the plate in front of her, she can't help it, that it feels like what she sees in front of her is underneath a magnifying glass.

If you are hell-bent on using the coconut oil in a smoothie or shake, I would suggest heating the oil in the microwave or on the stove, and pouring it into the shake from there. When you add the soy ice cream to the oil, its going to cool and cause some solidification. I would suggest sticking to the coconut milk personally, it has a creamier texture that will be more readily disguised into the ice cream.

You could make shakes using soymilk, coconut oil, instant breakfast powder or protein powder, fruit and silken tofu. Using ingredients that are room temperature would be a lot less likely to cause the oil to become solid. Blend the tofu, instant breakfast, and fruit. Then add the oil, and then the milk. Silk Soymilk makes a flavor called Very Vanilla that has 130 calories per cup. The chocolate flavor has I think 140 calories per cup too, if your D would be willing for that.

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mec
 As with many other issues, malnutrition and the ED itself exaggerate and blow many of these previous sensitivities out of proportion. My d particularly hated anything greasy or creamy. I knew it was an ED thing and some foods I pushed but others we adapted. Like Malia, we didn't push previously hated foods but anything that she would have eaten before, we made her eat during re feeding.

Regarding the coconut, how about coconut cream? Could you try some virgin piña coladas? You could blend the chopped pineapple, vanilla soy ice cream and coconut cream. Add some crushed ice and I think she would find it quite good. You can add rum to yours (hee hee). Coconut cream is sweeter and the taste is not as overpowering as the oil.
21 year old daughter who was DX with RAN at 9 years old. The work of recovery is ongoing. 
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butterfly
My d has mono and can barely swallow now, so milkshakes have truly been a lifesaver.  I've been able to pack over 1,500cals into a large one

-Instead of milk I use the Hershey Vanilla Milkshakes (found by the milk in our grocery store) because they aren't much thicker than whole milk but pack over 600 cals into one bottle, plus d and I both think they taste GREAT!
-2+ cups of Haagen Daaz ice cream (let d pick the flavor).
-Hershey chocolate syrup or strawberry syrup (many tblspoons) if we're making choc or fruit flavored.
-If it's vanilla flavored sprinkle 2-3 tblspoons brown sugar on top/mixed in.

I'm able to get away with making them so huge because with her sore throat they are d's dinner lately, but these puppies sure do pack in quite a calorie punch! The high cal oatmeal ideas on this thread have also saved us.


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Malia
Wow, Butterfly!  I'm impressed!

Have you considered tossing some protein powder in, too?  We found the whey protein powders to be the least icky.  Oh, and what about some banana?  Add a spoonful of coconut oil and--

I'm getting visions of this turbo-charged, 2000+ calorie, absolute miracle of a milkshake!  We could sell it to NASA as a fundraiser.

What should we name it?  Butterfly's Bodacious . . . What?

(And there I was, trying to figure out how to get a whole pig in the blender.)

I think the cooks here rock!
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Chocolate

Oh Malia! You made me laugh hard! I know that was the way my thoughts were "What else can I put in the blender!"

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butterfly
LOL Malia- that's basically my thoughts exactly.. 'Now what is the highest cal food in our kitchen that would be remotely palatable in this concoction..?'

I forgot to add one of the key ingredients in many of our shakes! PEANUT BUTTER! Goes excellent with chocolate or vanilla, and if I make a pb-banana shake my d feels like it's 'healthy' which can help ease her anxiety if it's hard day with ed.

Butterfly's Bodacious Makes Your Booty Grow Blend? haha my d would DIE if she heard me!

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TerrifiedFather
I wish I had great ideas to add but I don't so I'm just moving this to the top for HintofHope.  Enjoy!
Father of six (and a few)
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Malia
Imported from another thread:

Hi margaretsfriend!

What a lovely thing to do for this family!  I'm going to give you some ideas here and also post this on the high-calorie suggestion thread.

I've never tried to add protein powder to a baking recipe, though I'm sure someone here has.  Actually, though, you can get quite a lot of nutrition into baked goods using standard ingredients and standard recipes.  Many contain solid nutrition to begin with.  Here are a couple of things from our kitchen:

I have an old-fashioned recipe I use for oatmeal chocolate chip cookies.  I have added all manner of things to it over the years.  I've even made "Everything Cookies" by adding not only chocolate chips and nuts, but also dried fruit bits and coconut.  I've been known to serve the Everything Cookies for breakfast.  You'll need to skip nuts of course, but seeds (sesame, pumpkin, sunflower--all are highly nutritious) are usually safe for people with tree nut allergies provided they haven't been processed on the same equipment as tree nuts.  The labels should tell you.

These cookies are chewy, bumpy, and addictive.  They also freeze beautifully once cooled.  Here's the recipe:

Chocolate Chip Oatmeal Cookies

1.5 cups flour
1/2 t. baking soda
1 t. cinnamon
1/2 t. salt
1 egg, lightly beaten
1 cup sugar
1 stick butter, melted and cooled to room temp
1 T. molasses
1/4 cup milk
1 3/4 cups uncooked oatmeal
1 bag chocolate chips
1/2 cup each other add-ins

Preheat oven to 350.  Whisk (by hand) together flour, baking soda, cinnamon, salt in a large bowl.  Stir in wet ingredients, then the oatmeal, then the chocolate chips and additional goodies.  Use a big spoon to mix these in, not the electric mixer which wrecks the texture.  Drop by the heaping tablespoonful on cookie sheet and bake until the edges begin to brown.

This next recipe is an absolute wonder that travels beautifully.  I got it from my pastry chef friend, Elizabeth.  She has shipped it successfully many times, and I called her to get the details.  She freezes it, wraps it well, puts it in a regular box with cushioning, and just sends it priority (depending on the distance, 2 or even 3 days).  She said if you're sending it FedEx, just chill it overnight to make sure it's firmly set and you're good to go, your friend can refrigerate it when she gets it.  Make one for yourself, too. This is silly easy--especially with E's detailed instructions--and the restaurant she sells it to sells it for $8.95 a slice.

Elizabeth's Flourless Chocolate Torte

1 pound real butter
1 bag semi-sweet chocolate chips
1 cup sugar
1 cup heavy whipping cream
9 eggs
4 t. vanilla

Pre-heat your oven to 350. Loosely wrap the bottom of a springform pan with foil.  (The purpose of this step is to create a better seal between the bottom of the pan and the ring.  You will still get some leakage.)  Put the pan together and grease it.  Cover a cookie sheet with foil or a piece of parchment paper.  Place the springform pan on the covered cookie sheet.

Combine butter, chocolate, sugar and cream in a heavy bottomed pot.  Heat gently on low until chocolate and sugar are melted.  Remove from heat and allow to cool slightly.  In a separate bowl, beat eggs and vanilla.  Whisk a 1/2 cup of the hot chocolate sauce into the eggs.  Add another 1/2 cup and whisk again.  Add the chocolaty egg stuff to the rest of the chocolate mixture, whisking well.  Pour into the springform pan and put this, cookie sheet and all, in the middle of the oven.  Bake 45 or 50 minutes until set, testing with a toothpick.  Cool thoroughly and serve or cool and chill for later.  To serve, cut into eight slices.

Muffins of all kinds are good, too.  I use a basic quick bread recipe called "A to Z Bread' (easy to find via Google) and add anything I want or have on hand.  Sometimes savory, sometimes sweet.  These quick breads can always absorb a couple of extra egg yolks for a bit of added nutrition.  They take wheat germ well, too.  Our favorite add-ins are pumpkin for sweet muffins and cheddar and bacon for savory (omitting the sugar, of course).  You can make a big batch, even a batch of different kinds, and your friend can freeze them to use as needed.  They thaw in about ten seconds each in the microwave, or quickly on the counter.  I toss them still frozen into lunchboxes. 

Cheesecakes also have good nutrition, freeze great and ship well. 

I hope something here helps!
Malia

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Malia
Imported from another thread:

Margaretsfriend is looking for ways to boost nutrition in baked goods:

Go for nutrition, too!  I do a lot of baking, whole grain flours (especially the white whole wheat from King Arthur, which tastes pretty much like white flour but much more nutritious), canola oil for Omega-3s if there's a call for vegetable oil, and while my d. was refeeding cream instead of milk lots of places.  Increasing fats and therefore calories works lots of places....fruit breads and cookies travel well.  Dense chocolate brownies can pack a punch, too.  Choose pound cake instead of sponge cake, chocolate chip or oatmeal raisin cookies instead of meringues, etc. 

My favorite baking book is the King Arthur Whole-Grain book--not only recipes, but really teaches you how to vary them to suit your purposes. You can get it from King Arthur or (at a lower price, I think) any of the major booksellers.

Happy baking,
Whistler


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Malia

And this:

Also, they have lots of great recipes free at http://www.kingarthurflour.com/shop-home-b.html
Best,
Whistler

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Malia
More on baking, this time from Mamame--

Baking is my favorite part of cooking and I have modified recipes to make them more nutritionally dense by substituting with:

Evaporated whole milk (on sale at Kroger this week :-)
Sour cream
Wheat germ for part of the flour, super nutritious and lots of good fat to help healing.
Canola oil, as much as the recipe can stand.
Dried fruits, sometimes ground up and basically hidden. 

I also suggest freezing baking before mailing to keep it fresher longer.

Great that you are helping like this.
Best wishes,
Mme

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Malia
And from Marigold:

What a wonderful friend you are! She's very lucky to have you; I know sometimes I wish someone would do the cooking for me.Protein powders are a great add in, especially in things like double dutch muffins. You use a few scoops of the chocolate protein instead of powdered cocoa.  You can also add things like cinnamon/ butterscotch chips or flaked and sweetened coconut to muffins, cookies, quick breads - they actually have just as many calories as the chocolate chips but her D might tolerate it better since chocolate can tend to be viewed "too indulgent" by the ED. 
You can also add ground flax or oatbran to cookies and such. Pureed prunes are healthy and make for a nice chew. Use an extra 1/3 cup of olive oil instead of an egg.  Replace sugar with honey - 15 extra calories per tablespoon adds up. Riccotta or cream cheese blend well in muffins or cupcakes. You can use coconut milk in things like a banana bread, or I bet it would be super in chocolate cookies.
What I do sometimes is melt icecream and use it in place of half the milk. I made peach muffins with peach ice cream - they smelled delicious if I may say so myself.
Since winter is coming, maybe you could send her an ultra-caloric mason jar of homeade hot cocoa powder?

  • 6 1/2 cups powdered milk
  • 1 (5 ounce) package non-instant chocolate pudding mix
  • 1 cup chocolate protein powder
  • 1/2 cup powdered non-dairy creamer
  • 1/2 cup confectioners' sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons cinnamon
  • 2 tablespoons nutmeg
1/3 cup of this stuff ALONE is about 230 calories. Heating it up with 6oz whole milk, a healthy scoop of marshmallow fluff and chocolate chips - and its pushing  towards 500. My D adds a teaspoon of instant coffee to it and calls it our home-made Starbucks.
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Malia
Here's Pennysgirl's Egg Frittata recipe from another thread:


I want to share this recipe because it is for a great tasting dish that my dd with an loves. I started making it with egg beaters because my dh has had overweight issues his whole adult life. I also put chicken sausage in it that was very lowfat but tasty. Use real eggs and real sausage if you need to add fat and calories.

bag of frozen spinach + frozen chopped onions in a 9x12 pam sprayed cake pan in 375 degree oven for about 10 min to defrost
add jar of sliced mushrooms if you like (drained) + 6 links of sausage cut into bite size slices put back in for another 5 min or so
cover all of it with the eggs (12/18 eggs or 24/32 oz of egg beaters -depends on how thick you want it)
sprinkle seasoning (salt, pepper, mrs. dash extra spicy) and parmesan cheese over top and bake for about 20-25 minutes till it poofs up (not liquidy at all)

Even with the egg beaters, it packs so much protein in every bite and is so good that the whole family will like it and it can be eaten even by those who legit. need to watch cholesterol, etc.


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lydia
Hey everyone,

I'm bumping this for LV and parents who are following a vegetarian or gluten free approach to refeeding --adding a new food:

Quinoa.

This looks like a wonderful source for calories, protein, and a host of other important nutrients.
http://en.wikipedia.org/wiki/Quinoa

"Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.[5] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.[5]
The greater your belief that you are stronger, smarter, and have more staying power than ed; the greater the chance your child will come to believe that too.
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mayarimomUS
Quinoa is delicious -- we eat it quite a bit around here.  If you have a Trader Joe's in your area, they sell it or you can find it at Whole Foods.
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stillstruggling
Just posting a quick reply with something I found on WebMD. Hope they don't mind me using it. It was supposed to be for what foods to avoid to maintain weight, so I've taken out some parts on how to make these into lower-calorie options.

1. Macaroni and cheese. It's an all-time favorite comfort food for both kids and adults. A 12-ounce serving of Stouffer's macaroni and cheese has 529 calories, 25.7 grams of fat, and 10.6 grams of saturated fat. Calories can climb higher when ingredients like high-fat meats or sausage are tossed in.

2. Cream-based soups, bisques and chowders. "Warm soups and chowders feel so nutritious, but if they are loaded with cream, they are also loaded with calories," says Tallmadge. Soups also tend to be high in sodium, and if you crumble salty crackers into the bowl or top with cheese, the sodium level soars even higher. A one-cup serving of Harry's Lobster Bisque (Costco) has 380 calories, 27 grams of fat, 16 grams saturated fat, and 1,240 milligrams of sodium. The New England clam chowder at Chili's, meanwhile, has 940 calories, 65 grams fat, and 34 grams of saturated fat.

3. Cream- and cheese-based casseroles, or those topped with cheese, bacon, fried onions, or buttered crackers. Who doesn't love the traditional hash brown casserole, gooey with cheese and potatoes? But brace yourself, because one serving has 568 calories, 40 grams of fat and 21 grams of saturated fat -- and this is for a side dish! Creamed, scalloped, and au gratin dishes may start out with healthy ingredients like broccoli, green beans, or potatoes. But when you add cream, butter, and canned soups and top them with cheese, bacon, and/or fried breadcrumbs, you can easily quadruple the calories.

4. Cheesecake treats. In just one slice of chocolate Oreo mudslide cheesecake from the Cheesecake Factory, you get 1,050 calories, 71 grams of fat, and 34 grams of saturated fat. Starbuck's pumpkin cream cheese muffin has 490 calories, 24 grams of fat, and 6 grams of saturated fat.

5. Chili and stews loaded with ground beef, sausage, and/or cheese. At Chili's, a bowl of chili with cheese will cost you 500 calories, 35 grams of fat, and 15 grams saturated fat. At Quizno's, the bread bowl chili has 760 calories, 23 grams of fat, and 7 grams saturated fat.

6. Pies topped with whipped cream or ice cream. "Rich, buttery pie crusts on the top and bottom, sweet fillings, and the customary whipped cream or ice cream topping make these pies decadent and full of calories," says Farrell. A slice of coconut cream pie at Denny's, for example, will set you back 701 calories, 32 grams of fat, and 20 grams saturated fat. Shoney's apple pie a la mode has 1,203 calories, 53 grams of fat, and 23.7 grams of saturated fat in one serving.

7. Cookies. "Most small (about 1 -2 ounces) cookies are around 200-250 calories..." asks Tallmadge. The CD-sized cookies you commonly find at bakeries and restaurants pack a real caloric punch. At Dunkin' Donuts, the peanut butter cup cookie (4.5 ounces) has 590 calories, 29 grams of fat, and 13 grams saturated fat. At Panera, the shortbread cookie (2.5 ounces) has 350 calories, 21 grams of fat, and 12 grams saturated fat.

8. Fried side dishes -- chili cheese fries, onion rings, and plain old French fries. ...a side of 6-ounce fries to their order at McDonald's, ...adds an additional 570 calories, 30 grams of fat, and 6 grams saturated fat. Sharing a Chili's Awesome Blossom (1/2 portion) gives you 1,355 calories, 101 grams of fat, and 18 grams saturated fat – all before the entree. A serving of Del Taco's chili cheese fries has 670 calories, 46 grams fat, and 15 grams saturated fat, while White Castle onion rings have 750 calories, 39 grams of fat, and 6 saturated fat.

9. Creamy pot pies with pastry on the top and bottom. ...when you have pastry on the bottom and top, you get a double dose of high-fat crust plus the filling. The individual Boston Market chicken pot pie has 780 calories, 47 grams of fat, and 17 grams of saturated fat.

http://www.webmd.com/diet/features/the-nine-most-fattening-foods-of-winter


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cheshirekat
A favourite in our household

choc/banana drink

3 heaped tablespoons of Milo (drinking chocolate) = approx 200cals
200ml full cream milk = 130 cals
1 large banana = 130cals
3 tablespoons of double thick/rich cream = 360cals
1 tablespoon honey = 80cals
total= 900cals

“We are determined to win. We’ll fight them until hell freezes over, and if we have to, we’ll fight them on ice.”
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cheshirekat
.......you can add a scoop of icecream to make the drink/smoothie/milkshake above equal around 1000cals
“We are determined to win. We’ll fight them until hell freezes over, and if we have to, we’ll fight them on ice.”
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