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Post by Girlrocker on Feb 8, 2012 12:19:09 GMT -5
Good morning, I actually got what could qualify as a decent night's sleep, first time since my surgery. Amen!
I finished my day yesterday pretty much as I thought - a protein shake mid evening while I was waiting for the new episode of Chopped; and then during the show snacked on pepperoni and swiss cheese.
I HAVE to make those chicken tenders today! I also find that after eating red meat a couple of times in a row I have to take a break.
I now signed up for the Food Network and Allrecipe websites, because both offer online recipe boxes, love this!
So, my 2 protein shakes - I love that I get 90g protein from just these 2 alone, plus the food I eat. I have wanted to 'protein load' so I can expedite my healing and keep weight loss stimulated. Plus it's the DS way :-) And I truly don't mind the protein shakes, to me I treat them as supplements, like I do every thing else I take.
Meal 1 -Protein shake
Meal 2 - Breakfast 'wich - 1 fried egg, 1 beef sausage link, shredded cheese, on a whole grain fiber pocket spread with butter and ricotta cheese
Meal 3 - parmesean chicken tenders
Not sure about later yet. New pattern seems to be, interest in food through late afternoon, lose interest after :-) But I've also been craving chili, and this fun kitsch blog I subscribe to happened to post about an old-school chili place that's a 15 minute ride from me, I think I'm going to go there and pick some up, let them do the cookin'!
I need to buy chicken breasts to try sscopley's chicken tender roll-ups:
Filling: italian bread crumbs, melted butter, shredded mozzarella.
Pound thin, sprinkle filling, roll up, hold together w/ toothpicks.
saute in olive oil, microwave a little to be sure center is cooked.
Dust with parmesan cheese before serving- 2 roll ups are a good serving size.
I think this sounds sooo good and would taste great with marinara sauce for dipping - or meat sauce for even more protein :-)
Gail - what did you order at the Indian place, I love that you dine on all this delish ethnic fare. And you got in a kid visit. Now you have beef to cook :-)
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Post by aqua19 on Feb 8, 2012 12:40:46 GMT -5
Hey GirlRocker, I like ur breakfast sandwich idea. I just have a quick question, how far out can someone start on a low carb tortilla or pita or something? I've been avoiding carbs for the past 3 months. I started 2 months pre-op to drop the pre-op weight and now I'm a month post-op. Thanks!
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Post by Girlrocker on Feb 8, 2012 12:57:01 GMT -5
Hi Aquagirl, well GOOD job, 3 mos good eating already! As for your question, I think it's a 2-part answer.
1) I don't completely avoid carbs, so much as really limit them during this early post-op window, and they will always be complex. I do use the 50g as a guideline for now. So I make sure my carb multi-tasks - the whole wheat, lo-carb or blue corn tortilla, whole grain pocket thin, soy-flaxseed chips from Trader Joes and Go Lean Kashi Crunch cereal as a way to get in fiber too. I usually only have this in the early part of the day so I have the whole day to work them off.
2) From a tolerance perspective, the 'breadier' tortilla or pocket might not sit well just yet, you might want to wait a couple more weeks. The crunchier options will go down easier, sit better. So, if you are near a Trader Joes, those soy-flaxseed tortilla chips are awesome - I made protein nachos out of them which was a good protein count, or ate with hummus, feta and other cheese. Whole grain crackers like Kavali, Rye Krisp are a 'good carb' option as well. A few taste really good with deli meat and cheese, tuna/egg/chicken/crab salad.
Now 2 caveats:
I want to also note that I made sure I got my protein in via shakes, so I wouldn't stress about getting it in from food
IF having even good carb options is a trigger for you - as in, just one or a small serving won't scratch the itch and they will be a temptation, then steer clear.
That's my two cents anyway ;-)
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Post by Sandra C. on Feb 8, 2012 13:41:43 GMT -5
Additional Chicken breast tenders tip:
Place raw chicken tender between plastic wrap, pounded with a meat hammer. My Italian husband created this recipe since he has joined me going all protein, even added protein shakes to his daily routine. The protein effects have energized him, to be able to stop off at the gym after work!!!
Cooked all morning:
Cheesy Creamy Chicken Thighs
6 pre cooked chicken thighs, lg diced w/skin attached
Lg sweet onion, cut in 2" strips- sauté first, then add chicken
Add your fav seasoning- none, or salt and pepper
Sauce:
1 package cream cheese
2c grated sharp white cheddar cheese
1c( lactaid) milk
1c chicken broth saved from steaming the thighs( refrigerated over night to be able to remove the separated fat)
In a separate sauce pan, heat the cream cheese and broth first, I used my shake battery tiny blender to smooth out the lumps. Add the milk, then the grated cheddar cheese, stir then blender.
Cook a few minutes constantly stirring. Cool, keep in mason jar for adding to many future dishes, as a topping. So rich, a little goes a long way.
I keep the chicken chunks sautéed with the onions in a mason jar too. It tastes great as is for a quick high protein snack or meal. The skin is good for D.S.ers who want to add fat to their diet. Can be removed if you prefer, also fresh cooked chicken breast is good, but dark chicken meat remains more moist when reheated.
At dinner time tonight I may fold the sauce into some of the chicken mixture. For your family add penne pasta , top with parmesan cheese.
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Post by Girlrocker on Feb 8, 2012 14:35:52 GMT -5
ding*ding*ding
Holy WOW, that sounds like a winner! Cream cheese is one of the best secret cooking weapons, adds so much flavor and texture. When I can finally eat vegetables again, I would love that on top of steamed asparagus.
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Post by long2blittle on Feb 8, 2012 14:57:02 GMT -5
Girlrocker,
What kind of protein shakes are you having that are 90g of protein?
Thanks!
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Post by Sandra C. on Feb 8, 2012 15:03:56 GMT -5
I created this recipe from things I had around already, like most of my creative cooking, turns out to be my families favorites. at first I had planned to mix all the ingredients and sauce together, but the sauce was more than I needed for this chicken dish. While cooking I had a serving of the hot chicken, gave me the idea to keep the chicken and sauce separate. Keeping the foods in glass mason jars keeps it fresher than storing in plastic. I have the option of modifying this recipe tomorrow to include more ingredients to change it up!!!
Baked organic sweet potatoes last night, thinking of whipping them up with protein powder, cinnamon and SF maple syrup.
Happy cooking everyone!!! ;-)
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Post by Girlrocker on Feb 8, 2012 15:24:35 GMT -5
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Post by Girlrocker on Feb 8, 2012 15:26:59 GMT -5
I created this recipe from things I had around already, like most of my creative cooking, turns out to be my families favorites. at first I had planned to mix all the ingredients and sauce together, but the sauce was more than I needed for this chicken dish. While cooking I had a serving of the hot chicken, gave me the idea to keep the chicken and sauce separate. Keeping the foods in glass mason jars keeps it fresher than storing in plastic. I have the option of modifying this recipe tomorrow to include more ingredients to change it up!!! Baked organic sweet potatoes last night, thinking of whipping them up with protein powder, cinnamon and SF maple syrup. Happy cooking everyone!!! ;-) EXcellent! I was just thinking about sweet potatoes, adding that to a morning dish, and have been thinking of ways to 'bulk' it up with protein, that sounds good. Like an alternative to oatmeal. I'm thinking whipping in ricotta, tofu or eggs would work too. |
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Post by brybry76 on Feb 8, 2012 19:19:43 GMT -5
Hello all,
Haven't been too adventurous with food lately-- keeping it basic and fast! Although today, I had my first piece of red meat post-op! I had about 3 oz of ribeye seasoned simply with salt, pepper, garlic powder, and dried mustard and cooked on my indoor grill. I love the indoor grill, but boy does it get smoky! Luckily, in TX, it's never too cold to open up the patio door and let it air out.
I also made my grandmother's "greens and beans" because I NEED my leafy greens. Here is what you do:
- heat olive oil in a large sautee pan
- crush and roughly chop 4 cloves of garlic, cook garlic until it starts to turn white-- do not wait for it to brown, it will end up burning!
- add 1 entire head of escarole, roughly chopped or torn, leaving only about 1 inch of white at the base (the white part is nice and sweet when sauteed, so don't discard it!) heat should be on medium or medium-high depending on your stove
- do not stir until the greens begin to wilt
- add 1 can of cannellini beans (rinsed)
- season with salt, pepper, and crushed red pepper to taste
- top with freshly grated romano cheese (or parmesan if you prefer)
YUM! I'm also prepping a crock pot for tomorrow morning... a variation on the "hunk o critter" recipe-- it's my first time trying it! Tonight I will marinate my pork roast with a paste consisting of:
- dried mustard
- smoked paprika
- salt / pepper
- garlic paste
- savory
- ground thyme
- honey
- dijon mustard
I will top with onions and butter and then add mushrooms when I get home tomorrow.
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Post by Girlrocker on Feb 8, 2012 20:04:33 GMT -5
Nice to see you Bryan! I know what you mean, my food hasn't been too exciting, mostly function. Just starting to dip a toe in the cooking waters again.
Love escarole, that sounds great. And yay for breaking in the crockpot!
I have missed my leafy greens too, so while I was doing laundry, I ducked into Subway and got a spinach salad with grilled chicken, feta & bacon. Tasted SO good.
How did you love that first bite of red meat again? That's ultimately my favorite way to eat it, simple - butter, olive oil, salt, pepper, on the grill or pan fried.
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inge
Full Member
Posts: 139
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Post by inge on Feb 8, 2012 21:41:51 GMT -5
hi, I just got done reading your post and I think you are not getting the protein you think you are with the Six Star. You said it has 50g in each scoop, but.....the serving for 50g is 2 scoops. I don't know what the other protein is that you drink but you better check out the label because I've heard of none that have that much protein in 1 scoop. I hope you are right about the protein count, but I'd hate to see you be short on protein over a long period of time. |
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Post by Girlrocker on Feb 8, 2012 22:22:58 GMT -5
Hi, I just got done reading your post and I think you are not getting the protein you think you are with the Six Star. You said it has 50g in each scoop, but.....the serving for 50g is 2 scoops. I don't know what the other protein is that you drink but you better check out the label because I've heard of none that have that much protein in 1 scoop. I hope you are right about the protein count, but I'd hate to see you be short on protein over a long period of time. Oy, MAJOR TYPO on my part, my apologies, this is what I get for multi-tasking. Thanks Inge for the tremendous save, I've corrected above and I'll make sure Aquagirl sees it. |
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