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My favorite healthy food especially in the first several months of weight loss was ground venison cooked with either gravy or with taco seasoning and a little shredded cheese. I ate soooo much of that for the first 6 months. Well, not really alot since i could only eat about 2 ounces, but it seemed like a lot. Lol
This recipe came from Lauries Low carb cook book which is my favorite for low carb cooking.
Laurie's Meat Balls
Ingredients:
2 pounds of lean ground beef
1 pound ground pork
3 eggs
1 tsp garlic salt
3/4 tsp black pepper
3/4 tsp thyme
½ tsp sage, ground
1 Tablespoon Worcestershire sauce
Directions:
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Beat eggs. Add seasonings and Worcestershire sauce. Beat well.
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Add meat and blend by hand. Form meat balls.
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Place on a cookie sheet with a rim, and bake at 400 degrees for about 20 minutes. Cut meatball to check doneness. Drain on paper towel and serve.
Surgery May 1, 2013. Starting Weight 385, Surgery Weight 333, Current Weight 160. At GOAL!
Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12 8-8
9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3 18-3
Cranberry relish!!! Mandarin oranges, cranberries and Splenda cooked down!!! Yummy
The personal life deeply lived always expands into truths beyond itself.
Anais Nin
Surgical weight-289.6/Lowest weight postop-173
my favorite is homemade cranberry sauce I use two cups of fresh cranberriess and a can of pineapple in 100 juice and a 1/2 cup water boil to sauce is your liking and add splenda to you liking :) it is yummy
Pumpkin custard (Sugar Free and can be Gluten free)
2 eggs
2 c skim milk (I've used coconut milk, too)
1/3 sugar substitute (Splenda)
1/2 t. salt
1 t. cinnamon
1 t. Pumpkin Pie spice
1/2 c. Bisquick (I use Pam's Gluten Free baking mix)
Mix all ingredients together. Bake at 350 degrees for 1 hour in a 9x9 pan or 10 inch pie plate.
(I double this and bake in a 9x13 pan for 1 hour and 15 minutes)
Hubby is diabetic and I'm low sugar and GF - so we both love this.
Penny
Penny Highest Weight 255 * Wt loss includes 19 lb lost before surgery
My favorite is Deviled Eggs, just eggs, mustard, mayo, salt and pepper.
Healthy grilled Eggplant Parmesan
Slice eggplant (skin on) about 1/4" thick
Brush each slice with olive oil on both sides and sprinkle garlic powder
Place the slices on hot grill and coo****il golden brown on each side
In a baking dish or disposable aluminum tray put a thin layer of tomato sauce and place slices in tray.
Once a single layer has been completed put a thin layer of sauce over the eggplant and sprinkle with garlic powder, black pepper and grated cheese. Repeat on each layer.
Once the layers are completed put a final thin layer of sauce on top.
Bake at 350 degrees for 30 mins. covered with foil then uncovered until heated through.
5'5" HW: 484, SW: 455,CW: 325
Surgeon, Darren Tishler
I like to start out my Thanksgiving meal by making a big pot of homemade vegetable soup. Here is what I use. I just add as much as I want, don't measure anything.
I cut up zucchini and squash
add a few cans of diced tomatoes
a few cans of green beans
fresh or canned spinach
a few cans of hoppin johns spicy black eyed peas for some spice
some fresh cut carrots
tomato juice for extra broth if needed
mrs dash and seasonings to your liking
cook in large pot on low all day until veggies are nice and soft
you can freeze left overs and use on a cold winter day, delicious!!
Since my revision to DS, I've developed an allergy to Dairy (not just lactose - but ALL dairy protein - whey, casin, casinate, etc). So I had to get creative with my FAVORITE! Green Bean Casserole- I mean, what is a Green Bean Casserole without Cream of Mushroom soup right??? Not only did I fix it, I've been told I made it better (if that's even possible).
Ingredients: 1 head cauliflower, 2 small packs of mushrooms (1 ****ake, 1 portabella), 1 can chicken broth, pre-Steamed Green Beans, 1 large sweet onion, paprika, tarragon, salt, pepper, 2 medium russet potatoes, nutritional yeast, Durkee onions (about 1 cup). 9x13 pan.
I roast cauliflower in the oven with olive oil and garlic chunks. I boil potatoes and ****ake mushrooms in chicken broth, just barely enough broth to cover. The put ALL of it, including the cauliflower and garlic, mushrooms, potatoes in the blender and puree till smooth. I saute some onions and mushrooms in a pan just till the onion is opaque. Stir it all together, green beans, puree, onions & mushrooms, salt, pepper, some tarragon and paprika. Put it in the oven on 350 for 35-5 min. About 20 min in, I sprinkle with nutritional yeast and a few Durkee Onions, then put back in for the remaining time.
OH - There will probably be more Soup mix than you need. I add some more broth to thin it out later and it makes a great soup! OR you can put it in a sauce pan with beef broth and cornstarch and make a gravy.
Jennifer O'Connell
north Carolina - RNY Aug 2007, Revision to DS Sept 2013 (Total lost 203+ lbs)
ReginaL · 3 replies · 985 views
