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Tonight's repast

dianeseattle

dianeseattle

Member
Homemade cream of mushroom soup made with some weird organic mushrooms I got at the Farmers Market and using Magic Milk and beef broth as the base.

Summer salad of red onions and heirloom tomatoes atop mixed greens and enhanced with an ounce of Parmigiano-Reggiano, freshly grated. I let the onions and tomatoes sit in a closed container with some olive oil and apple cider vinegar for a few hours. I used some of that brine as salad dressing.

Probably only about a 20 gram protein dinner, but I just didn't feel like cooking. I made the soup last night. I'm going to have a chocolate Premier Protein Shake later for dessert. So that's 30 protein grams, so I hit my mark.
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I underestimated the protein content of the Magic Milk. It should have been 16 protein grams and I only counted as eight. So that was a 28 protein gram dinner. And very low calorie.
 
WEDNESDAY UPDATE:
I had some beef broth left over I wanted to use and I wanted a protein boost so I made fried rice with leftover rice, leftover scallions and celery, and two scrambled eggs and my usual Chinese seasonings and a little bit of beef broth. I only put about half a cup on my plate and I focused on the eggs.

Next to it is a heirloom tomato/ red onion summer salad. This time I dressed it two kinds of vinegar and a little bit of dill and fresh cut basil from my own plant. I haven't tasted the salad yet but the fried rice is okay.
 
Tonight it's chicken linguine and a green salad. The green salad has nothing on it but vinegar and olive oil. I let it sit so that the tomatoes sweat a little and make more dressing.

The entree is chicken fettuccine. I used my allowable portion of chicken, along with 2 oz of cheese and a bunch of cloves of garlic and toss them with linguine. Now, even though it is perfectly acceptable to eat these Foods, I will not be able to eat very much, even 13 years after surgery. I will probably get four bites of the fettuccine but then I will put it in the refrigerator. I'll pick the chicken out and put it in my salad. I will not be able to eat my salad very quickly, but I will munch on it all night.

I usually make a summer salad of sliced red onions and ripe tomatoes and put them in a plastic container where I have poured vinegar over the bunch and a little olive oil. Often I will shake some dill weed on it and I have a fresh basil plant in my window and I will take a few leaves and roll them and them and put them in there too. I shake it all up and put it in the refrigerator and don't eat it till the next day. By that time it is amazingly delicious and the tiny amount of herbs that you have added have bloomed into a delicious flavor.

A lot of people won't won't eat pasta at any point after they've had gastric bypass. But if I couldn't eat pasta, probably a third of the recipes I know would disappear. It's easy to restrict the amount you eat. But I did not have this surgery so that I could give up normal food. I just eat about a tenth of what everyone else eats.

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