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Low Carb Recipes on Food.com

I signed up for the beta test, and I'm pleased so far. Yes, they need to work out some bugs, but it's not bad.   Here's what I got in my email:   Welcome to Food.com! Click this link to log in and get started: http://www.food.com. What exactly is Food.com? It's a handy little application that lets you search through recipes indexed from the best recipe sources on the web, and allows you to store the ones you like - all in one place.   What is the Beta about? This is a REAL Beta, which means you have access to Food.com while we are still actively debugging and developing the application. You can learn more about the features and fun stuff on Food.com in our FAQs. There is a link to the FAQs in the left hand side of the footer of the site. And if you find things that don't feel fully baked, let us know! Use the feedback links in the nav bar and the footer on the site, or simply email us at feedback@food.com..   We're thrilled to have you help us cook up something fantastic. Sincerely, The Food.com team
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The Bear I Made For Selena

For those who didn't see the blog, my assistant Selena had a teddy bear I'd made her. She gave away that bear to an autistic child going into the hospital.   Here is the replacement bear I'll send. I've named it, "A Pearl Beyond Price" because that's what Selena is, and not only to me.      
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Another Online Journal Convert Right Here

Julie.Ann and several others told me about online food journals like sparkpeople.com, thedailyplate.com and fitday.com.   I've been keeping a print food journal for over two years, but the ink and paper costs were eating me alive, to be honest.   Finally, I looked at the three I mentioned and decided on fitday.com. That's a personal choice! I don't advocate any one brand. However, I'm now totally converted to online food journals after just three days.   At first, I was frustrated by searching for my specific food I'd injested, especially when it came to recipes. Finally, I started using the Custom Food option when I couldn't find what I needed or wanted to use a recipe's nutrition info. Whew! Much better.   Funny thing is, I'm staying on my diet better now. Maybe it's that whole "I know nothing on the net is truly private" paranoia, but I'll take what works. I never fudged on calories or carbs in my journal, but this way ensures a certain level of honesty.   Today, I'll probably break my diet --again. This time, in a good cause. I'm driving down to St. Augustine to visit my Mom. Mom's a underweight very eccentric retired artist. (Yes, the apple doesn't fall far from the tree in the creativity department. She painted with color and glass, I paint with words.) I'd better take notes of what I eat. Better put a notepad in my purse.
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Another NSV

I sew. I sew a lot. Not only do I make my own clothes, I make teddy bears, quilts, costumes, and occasionally the odd decorating item. Yes, I'm one of those annoyingly creative people who have to decorate anything that holds still long enough.   A few months ago, I made myself a beautiful white jacket out of silk brocade covered in white-on-white phoenixes. I loved that jacket, but had to put it away when cold weather struck.   This morning, I needed to make some decisions on what to wear for a trip to visit my mother in St. Augustine. Mom, who is a blonde size 6 soaking wet, dresses to kill and doesn't look her age in the slightest. She also hasn't seen me since the day of my surgery. If you've seen my "before pictures" here, you know we don't look a thing alike. Needless to say, my feminine sense of competitiveness makes me want to dress up as best I can when I go shopping with Mom, especially since she prefers some pretty exclusive little establishments.   Anyway, I pulled out that gorgeous jacket and decided to try on a pair of black jeans and black silk shirt I've not worn in years because I couldn't stuff my fat body into them. The jeans not only slid on, the shirt was too big! I screeched and ran out to show my roomie, a gay man named Dante. The jeans were loose and almost baggy, and Dante rejected the shirt. "Honey, you look like you're a little girl trying to wear Mommy's clothes. Do I need to take you shopping?" (giggle)   I'm still wearing the outfit on Saturday if Mom's free to go out, but I think my proud grin will outshine whatever Mom wears. Guess I'll take in the shirt, though. Good thing I know how to sew.
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Recipe: Scotch Eggs

Scotch Eggs [/url]Servings: 6   Notes: Scotch Eggs are a great way to use leftover Easter Eggs and are one of my favorite foods, although I don't indulge in them too often. Since they are delicious hot or cold, they make a wonderful addition to a picnic.   Ingredients:   6 hard boiled eggs 1 pound spicy sausage meat 1/2 teaspoons dried thyme 1/2 teaspoons dried basil 1/2 cup flour, divided 1 cup breadcrumbs 1 teaspoon salt 2 teaspoons pepper 1 teaspoon paprika 2 eggs, beaten oil for frying   Instructions: Peel the eggs and set aside. Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions, set aside. Mix breadcrumbs with salt, pepper and paprika, set aside.   Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, shape a coating around the hard boiled egg, completely enclosing it (see photos). Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs.   Heat about 2-3 inches of oil in a large skillet. Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each in half and serve with some good mustard.
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Lesson Learned-- Don't Deviate from the Diet

Okay, I admit I got cocky. I'd been losing weight steadily and decided I did not need to keep track of what I ate anymore, not even carbs. After all, I can only fit a teensy amount in the pouch, right?   Wrong, wrong, wrong! It's not the amount, it's what I eat! Sure, I stay away from the starchy foods still. (Oh potato, I barely knew ye!) However, I've been very naughty on the sweets. The methyl-ethyl-bad stuff for a diet sweets. Yeah, I'm a junkie who backslid.   I haven't gained a pound, but I stopped losing. I deserve to be flogged!! I'm printing out my log sheet and I'm back on the wagon. I probably have a few days of carb withdrawal ahead of me. This is gonna hurt, but I did it to myself.   Lena
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Gardening as Exercise or Sore Muscles and Blisters

Ow! Ow! Ow! That's me, trying to sit in my office chair this morning. I've been doing a walking program and riding my exercise bike for awhile now, so I decided to indulge in a form of exercise that gave me a lot of pleasure in the past-- gardening.   I'm a Square Foot Gardener, as recommended by the Get Rich Slowly site. I SF Gardened for the past ten years, off and on. More off than on because of my weight and the fact that we moved a lot. Now we own a home, and I've lost enough weight to feel energetic again.   SF Gardening has several advantages, if you prepare properly. Because all the gardening is done in raised 4'x4' squares, there's less back-breaking labor weeding. Even I can reach easily into the center. This means I never compact the soil by walking on it.   However, all that ease later means you must do things right the first time. All it takes is a bit of preparation. I began last year by raking up all the leaves that fell in my yard and bagging them up. I allowed the leaves inside to rot, waiting for them to turn to delicious, nutritious leaf mold my plants would love to snack upon. I also started a compost bed and ordered a (free) pile of wood chip mulch from a local tree service. One year later, and all is ready.   So, Dante and I got out there and dug our first bed. We dug down a minimum of 12", then built a wooden box to give us a full 24" of space to fill with a mix of soil, peat, compost, leaf mold, and nutrients. I couldn't have done all that last year. Wheeling the wheelbarrow from where the bags of leaves had been stored, hauling barrows of half-composted wood chips, dumping and mixing, as well as helping build the wooden box would have half killed me. However, we had but one day to do this. The forecast called for rain all weekend, so Friday was our only chance.   We finished and put away the tools just before dinner, tired and proud of ourselves. The bed is full of rich, black soil that is so perfectly friable, it's gorgeous. If the rain stops as predicted on Sunday, we'll stack the decorative bricks around the wood and mark our squares for planting.   This morning, I'm feeling the effects of all that hard work. Everything from the neck down hurts. However, we've done it. Now we can plant those nutritious vegetables for as long as we own this house. (Hopefully, until the day we die.) Maybe this fall, we'll start a second bed, but that's all we'll ever need.   Right now, my muscles say, "Honey, right now you couldn't lift the shovel. Better wait." LOL! Guess this means I'd better wait a few more days before I weed and mulch the flower beds. Thank goodness it's raining as predicted.
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Offline for a few days

I'll be offline for a few days, or at least mostly AFK. Not only is it the weekend, but my blasted Muse decided to strike twice in one day. My hands HURT and are swollen.   I think I'll take the weekend to heal up. Y'all play nice while I'm gone.   Lena
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Recipe: A very different Burger

Lots of carbs in this one, but when you're desperate for a new taste...     The link for the yummy Turkey-Cranberry Burgers is http://my.hearthealthyonline.com/hho/recipe/recipedetail.jsp?recipeId=R111043   Makes: 4 servings Prep: 20 minutes Grill: 12 minutes   Ingredients 1/2 cup finely shredded carrot 1/4 cup thinly sliced green onions 2 tablespoons fine dry bread crumbs 2 tablespoons fat-free milk 1/4 teaspoon dried Italian seasoning, crushed 1/8 teaspoon salt 1/8 teaspoon ground black pepper 12 ounces uncooked ground turkey breast or chicken breast 1 cup mixed baby greens 4 whole wheat hamburger buns, split and toasted 1/2 cup whole cranberry sauce   Directions In a medium bowl, stir together carrot, green onions, bread crumbs, milk, Italian seasoning, salt, and pepper. Add ground turkey; mix well. Shape the turkey mixture into four 1/2-inch-thick patties.   Place patties on a greased grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until patties are done (165°F),* turning once halfway through grilling.   Arrange mixed greens on bottoms of buns. Top with grilled patties and cranberry sauce; replace top halves of buns.   Nutrition Facts   Nutrition facts per serving: Servings Per Recipe 4 servings Calories 283 Total Fat (g) 2 Saturated Fat (g) 0 Monounsaturated Fat (g) 0 Polyunsaturated Fat (g) 0 Cholesterol (mg) 53 Sodium (mg) 377 Carbohydrate (g) 40 Total Sugar (g) 19 Fiber (g) 3 Protein (g) 26 *Percent Daily Values are base on a 2,000 calorie diet
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Country Pork Stew

Country Pork Stew   Serves 4 generous portions   Ingredients: 1 tsp olive oil 1-1/2 lbs pork tenderloin, trimmed and cut into 1” cubes 1 cup chopped onion 4 cloves of garlic, pressed or equivalent from a jar 1 tsp. Dried sage Black Pepper, to taste ½ cup dry white wine (or ½ cup white grape juice combined with 1 T. cider vinegar) 1-3/4 cups low sodium chicken broth 2 T. tomato paste ¼ tsp. Ground allspice   Note: While these directions are given for an electric skillet, you can use a Dutch oven with a tight-fitting lid. An electric skillet gives very even heat, and has a useful simmer setting, but not everyone has one.   Heat the olive oil in the electric skillet over medium-high heat. Add pork cubes and onion, sautéing until brown, about 4 minutes. Add remaining ingredients in the order given, stirring a moment before adding the next. Bring to a boil, reduce heat to simmer, cover, and walk away for one hour. It’s done when the pork is fork tender.   Nutrition: 284 calories 7 g fat 42g protein 7g carb 1g dietary fiber 111 mg cholesterol 380 mg sodium   Exchanges: 0 starch, 5.5 lean meat, 1 veg   Weight Watcher points: 6   Low Carb serving suggestion: Serve over either Cauli-Rice or any version of Faux-tay-Toes.   This recipe was adapted from a recipe provided by www.SavingDinner.com. Highly Recommended!!
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Bariatric Recipes Yahoo Group!

http://groups.yahoo.com/group/BariatricRecipes   The owner warned me by email that the site gets about 50 emails per day on a weekend, and advises you use Digest format.   I've already received recipes in my Inbox, but I'm wading through a pile of email. I'll share if I find some good ones.
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Recipe: Devilburgers

Devilburgers   These have been popular in my house for over twenty years. I don't know the carbs and calories, and frankly, I don't care.   Originally, this recipe was served where the meat mixture was spread to the edges over a slice of bread. Now I simply stir up the mix and use my electric skillet.   The non-bandsters can have theirs spread on toast or buns. I serve my portion on a romaine lettuce leaf.   1 lb hamburger 1/2 c. minced onion 1/4 c. chili sauce 2 t. horseradish 2 t. Worcestershire sauce 2 t. prepared mustard 1 t. salt 1/4 t. pepper   Mix, cook in the electric skillet. Drain off excess fat by blotting with a paper towel. Serve on bread or romaine leaves.   Variation: Top each with 1/8 cup (or to taste) of shredded cheddar cheese and allow to melt. Monterey Jack also works if you really like your burgers "angry hot."
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Recipe (Mushie)-- Tuscany Bean Soup

Tuscany Bean Soup This delicious soup is thin, and therefore very good to start with when you're first allowed mushies. I could not find any canned beans labeled "cannellini" so I substituted great northern beans. I also use the minced garlic you buy in jars. It’s so much easier than trying to mince itty-bitty cloves. There’s also a reason they recommend low sodium chicken broth. You’ll want to salt this to your taste, not the manufacturer’s. Ingredients: 1 T. olive oil (EVOO not needed) ½ c. chopped onion 2 cloves garlic, minced 4-5 cups low sodium chicken broth 1 (16 oz) can cannellini beans, drained and rinsed 1 sprig fresh rosemary or ¼ tsp dried is fine. Salt and pepper to taste ½ tsp dried basil, or ½ cup torn fresh basil leaves if you have them ½ cup grated low fat Cheddar cheese Heat the oil in a medium to large saucepan over medium heat. Add the onion and stir about 5-10 minutes until golden. Add the garlic and stir for just a minute more. Your nose will tell you it’s fragrant and ready. Add 4 cups of the chicken broth, the beans, and the rosemary. Bring to a boil, then reduce the heat and simmer for 15 minutes. Keep the extra broth handy just in case the soup thickens a bit more than you like. Season the soup with the salt, pepper, and basil. Taste it to ensure you like the seasonings as often as you need. Serve topped with 1/8 cup of cheese for each of the four servings. For those past the mushie stage, I do suggest a bowl of spinach salad to round off the dish. For non-bandster family members, you can add whole grain rolls and butter. This is an altered version of a recipe I got from www.SavingDinner.com . I highly recommend joining this organized and efficient way of meal planning, since they have several meal plans including kosher, gluten free, heart healthy, low carb (including Weight Watcher points), etc. Every week’s meal plan even comes with a grocery list. Nutrition: 202 calories; 5g fat, 19g protein, 20g carbs, 5g fiber, 3 mg cholesterol, 991mg sodium. Points: 4.
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Recipe-- Peanut Soup

Peanut Soup If you miss split pea or bean soup, try this. 3 T. butter 2-3 ribs celery, finely chopped 1 med onion, finely chopped 2 quarts chicken broth ½ tsp salt 1-1/4 cups smooth peanut butter 2 cups heavy cream Optional garnish for non-bandsters: chopped salted peanuts Melt the butter in a skillet, and sauté the celery and onion in the butter. Add the broth, salt, and peanut butter, and stir. Cover and simmer on the lowest temperature for at least one hour, stirring now and then.
Note: If your slow cooker will hold this quantity of ingredients, it’s idea for cooking this soup. Stir in the cream and simmer for another 15 minutes. Makes 5 servings. Garnish the bowls of the non-bandsters with the chopped peanuts.
Carb count will depend on the brand of peanut butter you use. There are low-sugar smooth ones that significantly reduce the carb count while keeping a significant protein count.
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Low Carb vs Family

On one of the LapBandTalk forums, someone asked me if I really do count even the carbs in my coffee creamer and manage to stay under 30g a day. I do indeed count the creamer in my coffee. It kills me to limit my coffee, but switching to hot tea helps in the winter. I stopped taking Metamucil and switched to Miralax on my doctor's recommendation. I don't have to count the Miralax. Yes, keeping the carbs that low is very rough sometimes, especially during holidays and family celebrations. However, I can be forgiving of myself for the rare celebrational moment, as long as I'm reasonable. Sometimes it means getting inventive, other times it means depending on someone else to be "coach" and say, "Aunt Bea, we really appreciate what you did baking that birthday cake, but Lena's only allowed a sliver of cake. Anything more will cause a blockage and a hospital visit. Thank you." Really, it's outside influences that cause me the most distress. I actually have learned to love living low carb now that I no longer crave the carbs like I did at first. It's others who think they're being kind by offering me carbs despite my protests and refusals that make it difficult. "Oh, this little bit of mashed potato won't hurt you!" Yes, it will. That's the hard part-- getting them to understand what kind of damage one little serving of rice, pasta, bread, cakes or potato can do to us. I've actually had to make a paste of ground up cooked rice to prove how it can create a plug that will act like a cork on the LapBand. A bowl, a “little bit” of rice, and a just a few tablespoons of water all mashed with a fork prove my point very well. When I'm in control of what is on my plate, I love how my LapBand forces me to live a low carb life. The food is delicious and plentiful. Who knew real mayonnaise, real butter, and whipping cream were lower in carbs than the so-called diet foods? I challenged my daughter recently concerning learning to live low-carb. I told her that I can live with 30g or less of carbs every day and still eat things like Saigon Shrimp, Cauli-rice, Sausage and Egg Cups, hot dogs, bun-less hamburgers, pickles, salads, and even cheesecake without going over 30g of carbs a day. I told her to pick up her favorite soup, salad dressing, Special K cereal, and a steak-n-potato meal for dinner. She considers this a good healthy diet meal plan. Seems healthy, right? Her calories and carbs would have choked a healthy adult male. The soup alone had 60 carbs. I thought she’d faint over the number of carbs she put in her mouth every day, thinking she was dieting! The next time my daughter went to the grocery store, she did some comparison-shopping and came home sputtering with outrage. All those so-called “diet” foods were often higher in carbs, calories, and/or fat than the regular versions. My daughter was furious that she’d paid extra money for bad tasting “diet foods” only to find she’d have done better to get the better tasting real things. Then I gave her a one-day meal plan based on many things she already had on hand, such as eggs, tuna, cheddar cheese, and some ground beef. Instead of Special K cereal, she had a hearty breakfast of an egg and broccoli frittata with a sprinkling of cheddar cheese, for lunch a Caribbean Lime Tuna Salad wrapped in romaine leaves with a homemade tomato soup, and for dinner a “comfort food” special of Bacon and Cheddar Meatloaf with sides of canned green beans (with a bit of beef broth replacing the water they were canned in) and Faux-tay-toes using some frozen cauliflower she’d stuffed in the bottom of the freezer. Her husband was ecstatic. He plowed through his dinner like a man on a mission, according to my daughter. No one believed her that this all was her new diet food. Yes, she portioned out the servings for herself and kept to the carb count. Any lifelong dieter knows how to measure a serving! The big deal was, she wasn’t hungry! She prefers hot tea anyway, so she didn’t have to count the carbs in the creamer like I do, but she did have to switch to Splenda. Sure, she’s struggling. She doesn’t have the help of a LapBand, and her husband and kids squall when she gets rid of the breads, cakes, potatoes and rice. But She’s learning she can do without or substitute where she can. I have hope one day she’ll be able to join me in the low carb world. Nevertheless, for now she’s aware of how much she puts in her body and does her best. I wish all my friends and family would understand how they’re harming me whenever they offer me carbs.
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Liquids/Mushies Recipe-- Corner-Filling Consomme

I recommend you use a v-slicer or mandoline to get the onions as thin as you need. My little $10 v-slicer gets a lot of use!     2 T. butter 4 oz sliced mushrooms 1 small onion, sliced paper-thin 1 qt. beef broth 2 T. dry sherry (use a sherry you'd be willing to drink, not cooking sherry.) 1/4 t. pepper   Melt the butter in a skillet, and saute the mushrooms and onions in the butter until they're limp. Add the beef broth, sherry, and pepper. Let it simmer for 5 minutes, just to blend the flavors, then serve immediately.   There will be six servings in this recipe, with 5 g of carbs and 8 g of protein. No calorie count is given.
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One Month Post-Op-- The Fill Appointment That Wasn't

This should more correctly be called: The Fill Appointment with no fill. That’s right, I didn’t get a fill. Since I’ve lost 8 lbs of pure body fat, I’m not hungry, and eating correctly, Dr. Baptista feels I’m one of the bandsters who walks out of the hospital already at or very near the “sweet spot” and may never need a fill. (Happy Dance!!) As long as I continue to lose 1-3 pounds a week, I may never need a fill, but if I do he’ll be monitoring me and will let me know! Now for the semi-sorta-bad news. When he did my surgery, he found two hernias. The hiatal hernia, he corrected as he commonly does. However, there was a hernia lower he cannot repair at this time. I must reach at or near a normal BMI of 25 before that surgery has a hope of being successful, because it’s not far above my navel, where the overweight abdominal fat would possibly rip and tear his work. That’s fair, even if it means I have this weird lump in my abdomen for a year or two. After all, I have a minimum of 100 pounds to lose before I come close to my healthy weight range. Not like I’ll be in a bikini before then anyways.
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Mock Mashed Potatoes, Deluxe and Turnip Versions

I've pasted the original recipe below for Mock Mashed Potatoes. I do a Deluxe version where I add softened cream cheese and give it a whirl in the food processor. I swear, it's so close to the mashed potatoes I serve at holiday time, I didn't miss the carb-loaded real thing.    
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Mushies-- Rules before Recipes

Several folks have asked me to post more mushie recipes. I'm cool with that, but let's get the rules straight. This is what my doc allowed, so you know where I'm coming from.   1. All of the foods from the clear liquids and full liquids stages. 2. Baked (not fried) fish, chicken, or turkey. No skins. Cut in very small pieces. 3. Lean ground beef finely crushed 4. Dried bans, peas, and lentils-- well cooked. 5. Canned or well-cooked vegetables 6. LOW carb! 30g total maximum carbs per day. No bread, pasta, potatoes, or rice allowed, ever. 7. Cottage cheese and non-processed cheeses are permitted, as long as daily carb maximum is not exceeded. 8. Salads-- egg salad, chicken salad, tuna salad, or turkey salad must be mixed well. Use low calorie mixes, if you must use commercial products. 9. Scrambled or boiled eggs. No fried eggs. 10. Stop drinking all liquids 10 minutes before meals and wait 30 minutes after meals. Leave your drink in another room so you aren't tempted.   Now look at all those lovely choices. Yum! I can hardly wait to share with you all the recipes.
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First Goal Down! 100 pounds to go

Hooray!! I stepped on the bathroom scales this morning and beheld a sight I've not had in years -- 249 lbs. First time I've been below 250 lbs since early in this decade, like 2002.   My next goal is ambitious. I'm going to try for 225 lbs by June. That's a little over 1.5 pounds per week for 16 weeks.   June is my birthday month, and my DH will be out of training before then. I'm hoping he'll earn at least as much or more than what he earned at his old job. We haven't been able to celebrate birthdays in recent years. I'd like to do so, even if it means going to the steakhouse and eating a teeny bit off DH's plate. (grin) That's celebration, just to go out.   I think I'll set my goals like this all the time. Every 3 months, I'll shoot for a reasonable goal that will keep me working toward that someday of looking like that picture in gold again. (sigh)
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Recipe-- Sausage and Egg Cups

Giving credit where credit is due, South Beach has provided me with some excellent recipes to supplement the others I get from SavingDinner.com. I so needed a "quickie" breakfast I could eat and run with, though I filled 12 muffin pan cups instead of six. Twelve servings worked a whole lot better for me, since about 2-3 oz is all I can manage. It freezes well in individual ziploc bags, and warms back up on "Defrost" in the microwave very well.   Sausage-and-Cheese Breakfast Cups (Phase 1) Makes 6 servings Description   These egg "muffins" make a hearty breakfast that can be eaten on the run. Make them ahead and warm them in the microwave for a fast and slimming breakfast treat.   Ingredients 4 ounces turkey sausage or crumbled turkey bacon 1/2 green bell pepper, chopped 1/4 onion, chopped 6 large eggs, beaten 1 can (12 ounces) sliced mushrooms, drained 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese   Instructions Preheat the oven to 350°F. Coat a 6-cup nonstick muffin pan with cooking spray or line with paper baking cups. In a medium nonstick skillet over medium-high heat, cook the sausage, pepper, and onion for 5 minutes, or until the sausage is no longer pink. Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20-25 minutes, or until the egg is set.   Nutritional information 140 calories 9 total fat (3 g sat) 195 mg cholesterol 4 g carbohydrate 12 g protein 1 g fiber 400 mg sodium
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Friends and Family Joining in the Fat Fight!

I was surprised when our roomie came running into the living room on Wednesday night. He's normally a somewhat dignified guy. "Lena!! Your diet works even for those not trying to diet!" Seems the pants he had on were a pair he'd not worn in several years. LOL! Dante's now a dedicated low-carb dieter-who's-not-dieting.   Then my youngest daughter calls from Colorado. "Mom, I've got only 25 pounds to lose before I can join the military. Tell me more about this low carb diet thing." Seems she's taking over the kitchen of her roommates and making them all go low carb! Even the guy who normally can get away from diets because he's allergic to some vegetables can't escape. Low carb is meat, dairy, and THEN vegetables. He can't escape! Muahahaha!!   Even I discovered the joys of eating in a restaurant with friends. We went on a quilting day trip to St. Simon's Island in Georgia. At a lovely seafood restaurant, the only thing not breaded, fried and/or full of calories was a crab cake. One-half 5oz appetizer cake, and I was full! I was so proud.   More later! Today, I'm going to a medieval faire in full regalia! LOL!
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Never Bored Solutions and Great Recipes

I'm now eating solids again, and boy-oh-boy, the band does help, even when it's not filled. If I eat more than about 2-3 oz of meat or eat too quickly, I *will* be sick. Guaranteed. And darned uncomfortable until I do yark it up, let me tell you! I finally found the techniques that works for me: 1. Measure! You can't keep an accurate record without correct measures, much less be sure you don't overfill. By simple averages it became very clear 2 ounces is my usual limit. 2. Put down the fork between bites. Example: Cut up the deviled egg. I snarfed one down in three bites and yarked it up. Cutting one into quarters and eating them slowly ensured they stayed down. My mini-food processor helps, but sometimes I can just cut up my food very small. Putting down the fork between bites works best, even if my food sometimes gets cold before I'm done. I know where the microwave is. 3. Eat a la russe (one small course at a time). By eating one tiny course at a time, you don't get the guiltiness about not "cleaning your plate." Because my doc insists on low carb, I eat the meat first. Then I go back for the veggies, if there's room. It can take me as long as it takes the guys to eat 2-3 big helpings! I may switch this, though. Sorry doc, but I think I need the fiber from the veggies. What amazes me is the pitiful cries of boredom I’m hearing from my fellow bandsters. I’m going nuts because I have too many choices of food to cook and eat! And that’s if I don’t want to “play with my food” and create my own recipes. Sure, I can only eat 2 oz at a time, but most of the time it keeps for another meal later. The guys are pigging out on anything I cook and even my DH, "Mr. Meat and Potatoes" is loving my new recipes. (Not to mention my figure.) I’ve been posting many recipes at my regular blog, http://fatfrogdiary.blogspot.com but maybe my editor at Aspen Mountain had a good point. Maybe I should write a LapBand Cookbook. Hmm.
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