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Showing results for tags 'seafood'.
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Greetings All, My question has three parts: #1 - My husband is pescetarian (meaning that he eats fish but not chicken, beef, pork...) and I am a full on carnivore. My struggle is finding recipes that we can both eat. I don't mind making things that don't include meat but find that these recipes may not have as much Protein and are often high in carbs. Does anyone have any suggestions where I might find some great recipes that are pescetarian friendly, high in protein and low carb? BTW - I am not a fan of spending a lot of time cooking - so quick, easy but delish recipes would be best. And...any recipes that may allow me to add meat but hubby can eat the same dish without the meat? #2 - On that same track, how much fish is OK to consume in a week? I have heard and read so many different things but if anyone has some concrete info. that would be great! I would hate to think I am doing something good by eating fish but consuming too much of the mercury. #3 - Nutrition information - I know that we can use myfitnesspal to find recipe nutrition information by adding all the ingredients... but - uhgggg - if you all don't have nutrition information for a specific recipe how do you record it? What if you eat something out and the nutrition information isn't available? Thanks!
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2 VSG friendly recipes---and more to come!
My Sleeved Tummy posted a topic in Regular foods (stage 4)
Hello everyone! I wanted to share a couple recipes with you all. I posted a new recipe on my blog for Mexican spiced shrimp with black refried Beans. There's also a link to my food blog which has a recipe for Indian Spiced Shrimp with Yogurt, garlic and cilantro dipping sauce--very VSG friendly! You can check them out HERE. I hope you like them! Just because we had weight loss surgery should not mean that we need to eat bland "diet" foods. I strongly feel that if we're happy with what we're eating, we're more likely to eat less, and continue losing our excess weight. I'm, personally, more likely to be satisfied with something I enjoy, rather than eating something I have to choke down...that still leaves me yearning for flavor. I'm hoping to come up with all sorts of real food VSG friendly recipes in the near future.- 6 replies
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Ok, so I've made this one for a few years actually, and never really thought about the healthiness - just how good it all tastes! But there's so much Protein in this one and all healthy ingredients. ENJOY!! Seafood Veggie Medley Coconut oil cooking spray 1/2 lb bay scallops 1/2 lb shrimp, peel and de-vein 1 8-oz pkg imitation crab meat, chunks 1 16-oz frozen bag of carrot, cauliflower, broccoli mix 1 frozen box of spinach 2-tbsp I Can't Believe It's Not Butter! 1/3-cup dry white wine 2 cloves garlic, minced Salt, pepper, garlic powder, red pepper flakes (to taste) 1. In a medium pot, place frozen vegetables with 1/2 cup Water. Cover and let steam until vegetables get soft. 2. In a large skillet, spray with coconut oil cooking spray and heat on medium. 3. Drain most of the liquid from the scallops and shrimp .Place in skillet to brown (approx 3 minutes each side). 4. Turn burner on low and add "I Can't Believe.....Butter", garlic, and vegetables. 5. Once butter is melted, add wine and seasonings. Cover for 5 minutes on very low heat and allow all flavors to blend. Makes approx 6 servings
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I am 10 weeks post op and so far have had a pretty good experience, taken all the advice and been very much a rule follower. On Friday last week we went to an annual Prawn Day fundraiser and I had one weetbix and zymil milk for breakfast with no issue. At midday I had one prawn, half a moreton bay bug (very small lobster like crustacean) and one oyster. Probably a total of 1/3 to 1/2 cup of food. I had this over a period of half an hour or more, and well after half a very small glass of rose wine. 10-15 minutes after the oyster, I felt this god-awful rush to my face, breathlessness, rapid heart rate, dizziness, shaking and wanted to roll over and pass out. I had to go outside to the medical tent and sit on the bed (after assuring them I wasn't one of the drunken arses at other tables 🙂 ) and felt just horrible with the cold sweats. One of our lovely local police officers took me home and I recovered after about two or three hours. I've read up and it sounded more like late dumping syndrome, where the body feels a rush of sugar to the system and releases a lot of insulin, resulting in a sudden dip in blood sugars. This is supposed to happen two-three hours after a meal so can only assume it was the weekbix. Has anyone else felt like this after having such a good run of no real bumps in the road? I sincerely hope it wasn't the seafood, but it's the first time I've tried each of these items since surgery. I have had weetbix before and wine - not together of course - with no issues. I guess I am answering my own question, seafood/shellfish very likely to be the cause. Sigh.....
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I was having a tough time coming up with foods that would sit well in my stomach when soft foods were introduced. I found something that works well with me and tastes so good! Lump Crab Artichoke Dip warmed up feels so good! 1-8 oz can Lump Crab Meat, 1 cup of Chopped Artichoke Hearts (canned or frozen), 1/2 cup Cheddar Cheese, 1/2 cup Parmesan Cheese, 1/2 cup light Daisy Sour Cream, 1/2 cup Dukes Mayonaise, Juice of 1 Lemon, 1 tbsp of Fresh Parsley, chopped, 1 Clove of Minced Garlic, Sea Salt and Freshly Cracked Pepper to taste. Directions: Preheat oven to 400 degrees. Coat a baking dish with cooking spray. Add the Crab, chopped Artichoke Hearts, Cheddar Cheese, Parmesan Cheese, Sour Cream, Mayonaise, Lemon Juice, and minced Garlic together in a bowl. Season with Sea Salt and Freshly Cracked Pepper, to taste. Pour into the prepared baking dish. Place into the oven and bake for 20-25 minutes or until golden brown on the top. Enjoy!