Food Television-Thoughts
I have had to give up watching those shows. That's the type of food I used to love: fat, rich and calorie dense, covered in sauces and glazes with sugar and salt. And I ate them in embarrassing portion sizes as well.
I'm teaching myself to love different foods and it's working but only because I've completely taken my body away from the other kind. I could slide back into the other kinds of food if I let myself.
Those cooks give us what we've been taught to love: rich indulgent meals. Unfortunately, they've grown the way we as a nation have grown, which is horizontally.
Highest weight: 335 lbs, BMI 50.9
Pre-op weight: 319 lbs, BMI 48.5
Current range: 140-144, BMI 21.3 - 22
175+ lbs lost, maintaining since February 2012
That book sounds interesting...I'll check it out ......
I'm always trying to re-invent or de-construct recipes.....the big challenge has been sauces.
We need sauces to wet our foods...... problem is...most sauces are fats and flours and/or starches.
Spices are another area we can take advantage of.....no/low calorie and all flavor and aroma.
frisco
SW 338lbs. GW 175lbs. Goal in 11 months. CW 148lbs. WL 190lbs.
" To eat is a necessity, but to eat intelligently is an art "
VSG Maintenance Group Forum
http://www.obesityhelp.com/group/VSGM/discussion/
CAFE FRISCO at LapSF.com
Dr. Paul Cirangle
Re: sauces to wet foods.
I've had some luck using marinades to keep meat moist enough that it doesn't need much if any sauce. The marinades do have some sugar, but what the meat absorbs is still a pretty small amount compared to a rich sauce.
5'9" All weight lost post-op. Goal weight determined by body composition testing.
Don't get me wrong. I love butter and bacon and cream sauces but I know that I can't eat those items in the quantity I have in the past. Every day I keep working on the positive mind set.
I wish they'd do a good show on making healthier food taste its best. Maybe we should all write in and suggest it. :-)
I also keep seeing previews for a new show called Fat Chef with morbidly obese and super obese chefs and how they're going to learn to cope. Maybe that will provide good tips for the rest of us.
Once you make a decision, the universe conspires to make it happen
- Ralph Waldo Emerson 
My favorites are:
-Giada DeLaurentis
-Alton Brown
-Nigella Lawson
-Anne Burrell
-Dave Lieberman
-Rache Ray
-Paula Deen (Love her personality, and she reminds me of so many women in my family)
I use the mynd website from Self magazine to analyze recipe's and then tweak them. The thing I love about that website is it will produce a nutrition label just like what you see in the store for your recipe. I print those out and attach them to my recipes.
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160 lbs lost. Surgeons Goal Reached in 33 weeks. My Goal in 37 Weeks.
VSG: 11/2/2011; LBL+Thigh Lift+BL: 10/3/2012; Brach+Mastopexy: 7/22/2013
But I see magazines in the checkout lines that have pictures of Paula Dean and I always wondered why I would want to watch her show or learn how to cook like her....,Uh she doesn't look very healthy, ya know?
I have always been a fan of cook books.
I can change and adapt easily with the written word.
In fact, I looked up a pork recipe online and it was an Emeril L. recipe, It was very easy to change it up and adapt so it was "health" friendly.
Donna
Sometimes the questions are complicated and the answers are simple~Dr.Suess
BTW, a couple of the healthier chefs/cooks don't seem to be on anymore. Aida Mollekamp and Ellie Krieger.
Pounds lost: mth1=26.7; mth 2=21.2; mth 3=24.8; mth 4=13.8; mth 5=14.2;
mth 6=11.8; mth 7=9.2; mth 8&9= 17.2
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160 lbs lost. Surgeons Goal Reached in 33 weeks. My Goal in 37 Weeks.
VSG: 11/2/2011; LBL+Thigh Lift+BL: 10/3/2012; Brach+Mastopexy: 7/22/2013
