Friday, September 4, 2009

It's been a while..

But here I am, minus 54 pounds since March. About 110 pounds to go. I've been fighting a cough for about 10 days, and it's now on the wane. It's been tough to get my 65 grams of proteins in as I've tired of protein drinks. At my doctor's appointment yesterday, though, I was reminded that not getting enough protein can cause my hair to fall out. Luckily, now that I can eat more foods, there are more options. Smoothies with protein powder on high on my list to try.

As you may recall, I lost 24 pounds between March and surgery at the end of July. So, since surgery I've lost 30 pounds. My main preoccupation lately has been figuring out which foods agree with me and which do not. Eggs have not been a success, whether scrambled or hard-boiled. When foods don't go down well, there's a heaviness or sometimes a bit of pain in the area of my new stomach pouch. Sometimes it can trigger vomiting. This happened when I first ate tilapia. I realized that I had to slow down my eating pace. That seems to do the trick. I will try eggs again, eating slower. Each meal is supposed to take at least 30 minutes to complete, which can be a challenge when you only have about half of cup of food to finish! Still, it's a must for painless eating, so I am getting used to it.

Otherwise, I've been enjoying tuna, tilapia, even tofu! Baked potatoes are great, of course, but not very valuable in terms of the nutrients I need. Whole wheat toast, whole grain wheat thins, Yoplait fat-free yogurt. I had lentil soup at a restaurant that went down pretty smooth.

Here are some recipes that I came up with and am enjoying:

HOLLY'S BAKED TILAPIA -- 3 ounces have 22 grams of protein!

Saute about 1 tsp of minced or chopped garlic in 1/4 cup white wine, 1 tsp extra virgin olive oil, 1 tsp lemon juice for about 3-4 minutes

Place 2 tilapia filets in a baking dish (spray with Pam beforehand). Preheat oven to 400 degrees

Pour saute mixture over filets. Add a dash of black pepper to filets.

Mix 1/4 cup bread crumbs with 1 tbsp parmesan cheese. Spread over filets evenly.

Place filets in the oven and bake for 12 minutes. Turn off heat and let filets stay in over for a few more minutes. Remove from oven.



Depending on your preference, use firm or extra firm tofu.

Chop tofu into in small blocks.

Prepare marinating mixture: 1 cup beef or chicken broth, 1 tsp curry powder, a dash of black pepper, 1 tsp olive oil, 1 tsp minced or chopped garlic. Toss in tofu blocks. Marinate in fridge for about 2 hours.

Remove tofu and marinate from fridge. Place blocks on a baking sheet sprayed with Pam.

Bake for 12-15 minutes.

Eat! Serve with toast or anything you want!


For best results, use solid white albacore in water!

Mix tuna with lite Miracle Whip, to taste.

Add Mrs. Dash lemon pepper seasoning and dill to taste. Toss in a dash of black pepper.

If you like, stir in a tsp of relish and/or finely minced onion.

Eat! Great on wheat thins ;)

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