dianeseattle
Member
Before weight loss surgery, I really ate like a pig and I would eat myself into a place of pain and discomfort and even vomiting because I had overfilled my already huge stomach.
I was practically famous for my morning repast, which was swinging through the 7-Eleven store and getting a cup of black coffee to eat along with the Nemo's carrot cake they sold. I had a coffee cup shaped like a black cat with ears pointing up which I sat on the dashboard in front of me and I peeled back the plastic and just kind of squished the carrot cake out into my mouth, alternating with sips of coffee.
Now, even though I still drink coffee, I don't think I could possibly stomach 7-Eleven store coffee, and the thought of that carrot cake makes me want to vomit.
I also cannot stand the thought of any pastry with filling in it or icing all over it or anything in what you would consider the gooey category. Most of the foods I hate now are in the pastry family. Although I never hated pastry before, I never really liked it that much either.
One thing I liked before and I like better now is quiche. I can control the fat in the crust, as well as the type of flour and the filling is eggs and milk and vegetables. It is incredibly rich in vitamins and protein and the small amount of carb content is easily within my allowed daily intake of carbs. I'm the person who decided how many carbs I should have, not my doctor or nutritionist.
I can survive for days on one quiche and eat it for breakfast, lunch and dinner without any problem. If I add any kind of meat to it, that bumps up the protein. I prefer quiche that doesn't have meat in it, though.
There is a little food porn for you. I don't use a recipe but it's generally four eggs, one cup of milk, one cup of grated cheese, and sliced onions, green red and yellow peppers. I par bake the crust because I don't like soggy crust. Then I fill crust with the sliced vegetables first. I make sure there is room between for the egg mixture but I am generous with the amount of vegetable I include. I sometimes will add roasted garlic and of course other things, and I usually sprinkle dill weed all over the top after baking. I do not salt the mixture at all. I will sprinkle Johnny's seasoning salt over the top and that is more than adequate for me. I also use unsalted butter or shortening for the crust. In the old days I would have used lard which is so incredibly delicious in pie crust, but I can't remember the last time I saw a block of lard in my refrigerator.
Quiche is super versatile and if you don't want to deal with the carbohydrates from crust, you can put the same stuff in a baking dish and call it a frittata. And you can add cubed, whole-wheat, high wheat-germ content bread to the bottom before you pour the mixture over if you want that kind of frittata.
The advantage of cooking at home is you know everything that goes into your food and you can accurately break it down into protein grams and carbohydrate content. You can also omit so many of the additives that are unnecessary but calorie-rich that manufacturers put in their food.
I will still make pastry items at home, but I control what goes in them. Since I had the surgery, even a glazed cake buttermilk donut from the Safeway store bakery will make me vomit.
So what is the thing you used to eat all the time that you hate it just seems that way or cannot keep down now?
I was practically famous for my morning repast, which was swinging through the 7-Eleven store and getting a cup of black coffee to eat along with the Nemo's carrot cake they sold. I had a coffee cup shaped like a black cat with ears pointing up which I sat on the dashboard in front of me and I peeled back the plastic and just kind of squished the carrot cake out into my mouth, alternating with sips of coffee.
Now, even though I still drink coffee, I don't think I could possibly stomach 7-Eleven store coffee, and the thought of that carrot cake makes me want to vomit.
I also cannot stand the thought of any pastry with filling in it or icing all over it or anything in what you would consider the gooey category. Most of the foods I hate now are in the pastry family. Although I never hated pastry before, I never really liked it that much either.
One thing I liked before and I like better now is quiche. I can control the fat in the crust, as well as the type of flour and the filling is eggs and milk and vegetables. It is incredibly rich in vitamins and protein and the small amount of carb content is easily within my allowed daily intake of carbs. I'm the person who decided how many carbs I should have, not my doctor or nutritionist.
I can survive for days on one quiche and eat it for breakfast, lunch and dinner without any problem. If I add any kind of meat to it, that bumps up the protein. I prefer quiche that doesn't have meat in it, though.
There is a little food porn for you. I don't use a recipe but it's generally four eggs, one cup of milk, one cup of grated cheese, and sliced onions, green red and yellow peppers. I par bake the crust because I don't like soggy crust. Then I fill crust with the sliced vegetables first. I make sure there is room between for the egg mixture but I am generous with the amount of vegetable I include. I sometimes will add roasted garlic and of course other things, and I usually sprinkle dill weed all over the top after baking. I do not salt the mixture at all. I will sprinkle Johnny's seasoning salt over the top and that is more than adequate for me. I also use unsalted butter or shortening for the crust. In the old days I would have used lard which is so incredibly delicious in pie crust, but I can't remember the last time I saw a block of lard in my refrigerator.
Quiche is super versatile and if you don't want to deal with the carbohydrates from crust, you can put the same stuff in a baking dish and call it a frittata. And you can add cubed, whole-wheat, high wheat-germ content bread to the bottom before you pour the mixture over if you want that kind of frittata.
The advantage of cooking at home is you know everything that goes into your food and you can accurately break it down into protein grams and carbohydrate content. You can also omit so many of the additives that are unnecessary but calorie-rich that manufacturers put in their food.
I will still make pastry items at home, but I control what goes in them. Since I had the surgery, even a glazed cake buttermilk donut from the Safeway store bakery will make me vomit.
So what is the thing you used to eat all the time that you hate it just seems that way or cannot keep down now?
