Real Food, Real Weightloss, Still Delicious

[4MRB4PHOTO 3,900]

i think you have the sodium grams wrong on that 555 grams is over a pound and a half of salt lol.

555g of salt would explain why Kim Jong-Un is so tense, he has HBP from all that sodium!

[Smye 694]

A summer treat and phase 2 friendly recipe - Berry Sorbet (with protein)

[Smye 694]

@@jess9395, oh it is. I had it again tonight for dinner . If you get a chance to make and try it, I'd love your feedback!

[Smye 694]

A new update on the garden and growing a variety of peppers in the PNW

[jess9395 5,449]

@@jess9395, oh it is. I had it again tonight for dinner . If you get a chance to make and try it, I'd love your feedback!

Heading in for my plastics tomorrow so won't likely be cooking for a week at least, but when I get there I'm definitely gonna try it!

[Smye 694]

@@jess9395, CONGRATULATIONS! I'm very excited for you, do keep us posted on your progress!

[jess9395 5,449]

@@jess9395, CONGRATULATIONS! I'm very excited for you, do keep us posted on your progress!

Thank you! Will do. And I have some of your cauliflower crust pizza, cauliflower bread and Bari bread made up and frozen or in the fridge waiting for when I get home and can't cook!

[Smye 694]

@@jess9395, there's not a bigger compliment you could have given me! Hope your surgery went well and that your recovery is a smooth one.

[2babutterfly 483]

These look yummy! Following!

[Smye 694]

@@2babutterfly, glad to hear it! Let me know if there's anything you want to see that's not here.

[lisaanewme67 123]

New recipe posted:

Chipotle Philly Cheesesteak - somehow it's good for you



Bari-Sushi Prep time - 10-15 minutes for your first try, 4-5 thereafter

Oh Sushi, how I love thee, let me count the ways. From our first date, to our 7th wedding anniversary this June, sushi has been a centerpiece to the culinary aspects of my relationship with my partner. Neither of us cares for any cooked fish with fins, but give it to us raw and we'll just about beg. I'm fortunate enough that post-op, I've had no problem with the nori (seaweed) in sushi, but note that some folks really struggle with it. If this is you, try soy wrappers that you can find at most asian grocers instead. If you're really stuck, ask your favorite sushi bar if they know where you can get some or will sell you one of theirs to try.

Also, with this sushi, the 'rice' is 100% omittable here - I've recently eliminated it from my sushi rolls, but hey, I'm just trying to cram more delicious salmon into my pouch, but that doesn't mean this 'rice' isn't great!

Oh, and I should point out that the term "sushi grade" is absolutely meaningless. To make sure your fish is safe for you, buy fresh fish, make sure it doesn't smell fishy at all, pre slice it into your preferred sushi style, and then freeze it for at least a week. The parasites and other bugs that might be in your salmon cannot survive a week at temperatures that cold. tuna is another matter - here you want it fresh fresh fresh and never frozen. If in doubt, find a local sushi chef and ask him/her.

The recipe below is for a single Philadelphia roll, about all I can eat in 1 sitting, but feel free to modify to your heart's content, that's the beauty of sushi.

Ingredients:

Nori or soy wrap - 1 sheet

Raw salmon, previously frozen for > 1 wk - 50 g

Lowfat cream cheese or neufchatel - 1 Tbsp

Avocado - 25 g

Cauliflower, riced - 35 g

Rice vinegar, unseasoned - 1.5 tsp

Tamari or low-sodium soy sauce - 1 Tbsp

Wasabi paste - 1/4 tsp

Preparation:

Thaw your salmon

Microwave the riced cauliflower, covered, for 30-60 seconds until soft

Drain excess Water from cauliflower

Stir in rice vinegar to taste

Spread warm vinegarred cauliflower onto nori sheet, leaving ~1 inch uncovered on 1 edge

Roughly 1 inch away from the edge opposite the bare edge of the nori, lay the salmon, cream cheese, and avocado in a line parallel to the line of bare nori

Tightly roll the sushi up, starting on the 'filling edge.' This takes practice, but can be helped a lot by using a sushi mat

Wet a sharp knife and slice roll into 1/2 inch rounds

Mix tamari & wasabi in a dipping dish

Dip your sushi, eat and enjoy

Nutrition:

Calories: 164

Carbs: 7 g

Fat: 10 g

Protein: 14 g

Sodium: 225 mg (assuming you don't drink the leftover tamari when you're done)

Deliciousness: infinite

I am loving these recipies. Can't eait until I cleared. Starting soft food stage later this week. Question, how do you rice califlower? Is it bought like this at the store?

[Smye 694]

@@lisaanewme67, great question. just pop raw cauliflower into a food processor and pulse a few times until you get rice-sized chunks. Don't let it puree. If you have a grating blade, all the better, just grate and call it good. I've got a step by step here.

Also, congrats on your surgery!

[lisaanewme67 123]

Thanks @smye. I dont have a food processor, only a blender. I will use a grating blade. Looking forward to trying your recipies!

[Smye 694]

The blender works 95% as well.

[Smye 694]

New recipe posted: Lettuce Soup

Phase 2 friendly and yet still worth eating 4 months post op