Food management...

Last week was not an easy week for me--trying to juggle food intake with a balance of rest while not feeling well and trying to work yet faced with long drives--ugh!

I felt guilty for not following the prescribed/suggested food list. I hardly had any protein shakes. Instead, I was living off half turkey sandwiches, string cheese, jello w/cottage cheese, V-8, soup, and wheat crackers....and one night I even had refried beans, rice, and chicken enchiladas! (I could only eat half...but man, was it delicious!) While none of that may sound like anything bad to you, and it really isn't--I was not overeating by any stretch of the imagination-- I just felt out of control...like I'll be the only lapbanded person who won't lose weight!

Yesterday I went to the book store in search of a recipe book geared specifically towards people who've had weight-loss surgery....and I found a great one that addresses everything! The recipes are practical and sound delicious. There is a Q & A section about life after surgery. Food stages are discussed and outlined. Proteins and carbs are explained in detail. Reviews are given for protein drinks and powders along with sources for purchasing them.

After skim reading parts and looking at the recipes, I ordered $150 worth of protein drinks, samples, powders, and bouillon. Then I made my grocery list to match the recipes....so I'm off to buy good things so I can spend the day cooking chicken stock, pinto bean dip, chicken salad, and whatever else sounds good!

Chicken Stock (makes 4 qts.)

1 whole chicken 2 1/2-3 lb.s
3 carrots, cut in half
3 celery stalks, cut in half
1 large onion, quartered
2 t. kosher salt
1/2 t. pepper

Place ingredients in 8-10 qt. stockpot and fill with water to cover. Bring to boil, then reduce and simmer, skimming any foam off as necessary, for 3 1/2 - 4 hrs., until reduced by about one third. Transfer chicken to bowl and pour stock through a fine-mesh sieve set over a large bowl or pot, pressing on the solids to extract as much liquid as possible. (I'm saving the carrots and onions to put in a soup.) Cool the stock at room temperature. Cover and chill until the fat has solidified, at least overnight and up to 3 days. Scrape off and discard the fat. Can freeze in 1 c. portions for later use in soups.

Pinto Bean Dip (makes 2 c.)

1 small onion, minced
2 garlic cloves, minced
1 T. olive oil
1 16 oz. can pinto beans, rinsed and drained
1/4-3/4 c. chicken stock or broth
1/4 t. cumin
kosher salt and pepper
1 T. finely chopped cilantro
1/2 c. shredded Cheddar cheese (about 4 oz.)

Saute the onion and garlic in the oil in a large nonstick skillet over medium-high heat, stirring constantly until lightly browned and very soft, about 6 min. Add the beans and mash with a potato masher (I put mine in the Magic Bullett) to make a coarse puree. Stir in enough broth to thin to a creamy consistency. Continue to cook, stirring occasionally, until the mixture is hot. Add the cumin, salt and pepper. Remove from heat and stir in cilantro and cheese.

Italian Tomato Soup (makes 4 c.)

1 29 oz. can whole or diced tomatoes with juice
1 15 oz. can navy or cannellini beans, rinsed and drained
1 t. dried basil
2 T. grated Parmesan
1/2 t. garlic powder
Kosher salt and black pepper

Place tomatoes, beans, basil, cheese and garlic powder in blender and puree until very smooth. Pour into a medium saucepan, bring to a boil, reduce the heat, and simmer for 20 min., stirring occasionally. Season with salt and pepper.

Of course, you don't have to puree this soup, but for people needing a softer consistency diet, pureeing it just makes it easier to go down.