Miles To Go - Weight Loss Surgery Blog - Gastric Bypass - Recipes (2024)

Ahoy, mates!

I'm on vacation this week in Myrtle Beach.

We have been eating out seafood almost every night...you know I'm in heaven.

One evening we ate at the "Flying Fish Market and Grill" that recently opened here. The manager approached our table and offered us a discount on our meal if one of us would kiss a fish...yep, I did it!

No, this wasn't just fish, it was a big, cold, scaly, uncooked, smelly, red snapper, "mutton" fish.

OK...I'm a glutton, I kissed a mutton!

Yep...sure did...I told you I love seafood...but it's much better cooked, ummmm, unless it's sushi, of course.

Then we went to a sporting goods store and watcheda fish "feeding" at the aquarium...and no, this wasn't my idea...we had real bona fide fisherman in our mist...

and needless to say I dreamed about fish afterwards. I've had way too much fish!

Besides, the inside of our refrigerator looks like a seafood market with allthe take-out trays of leftover fish...so I decided to turn it into lunch.

This is a great recipe for using leftover fish. I don't like to reheat leftover fish because it is so dry, and
"fishy" but this recipe is a great way to use all that leftover fish, especially if you have several varieties. It's similar to chicken salad, so spice it up the way you like. I did add a can of tuna to stretch it for the four of us!

Seafarer's Salad

• 1 can Bumble Bee tuna
• any leftover grilled seafood or fish (I used: mahi mahi, and salmon)
• mayo ( I really like the Kraft lite Olive Oil mayo)
• pickles (sweet or dill, or a little of each)
• fresh squeezed lemon juice (it adds moisture to the fish and takes away the strong "fishy" taste
• salt and pepper to taste
• garlic salt
• onion or onion powder

I used a cucumber slice instead of a cracker, or you could add cucumber in the salad. I'm also thinking about adding some "Old Bay" seasoning next time!

Enjoy and remember...eat that protein first...

Posted on Thursday, May 6, 2010 at 05:28PM by Julia Holloman | Post a Comment

Avocado Salsa

• 1 avocado, diced
• 1 kiwifruit, peeled and finely chopped ( I substituted cucumber)
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped red bell pepper
• 1 tablespoons chopped fresh cilantro
• 1 jalapeno chile pepper, seeded and finely chopped
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon olive oil

Serve over

• 1 1/2 pounds dry (not packed in liquid) sea scallops, remove muscle

combine avocado, kiwi, onion, bell pepper, cilanto, chili pepper, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a bowl.

heat oil in large skilliet over medium high heat. Pat scallops dry with paper towel and sprinkle with remaining salt and pepper. Add to skillet and cook for 2 to 3 minutes per side or until opaque and lightly browned. Transfer to plate and spoon salsa over each.

Serves 4

additional options

I replaced the kiwi with cucumber and served it with lima beans, even black beans would be good! Actually, a mix would be great. The next time I fix this I might add some feta cheese or sun dried tomatoes. It would be a freshing side dish with any fish or seafood.

Recipe from the "Flat Belly Diet Cookbook".

(photo shown with quinoa)

Posted on Tuesday, April 13, 2010 at 09:51PM by Julia Holloman | Post a Comment

Breakfast is more challenging for me than other meals. Lately I have had one of my "crazy cravings". This time it was about what I wanted for breakfast. And as it turns out, a rather great protein filled one at that.

My craving this time was for a bagel with roast beef! I usually eat 1/4 of the bagel, open faced. I like the top half so I use it for the bottom of my sandwich. (Soon or later, I make it with the bottom half, or maybe someone else who likes bottoms will eat it). I pile the roast beef on top, I like it rare. I get them to slice the roast beef really thin at the deli, the more rare, the more tender it is. Boar's Head is a great selection.

I purchase bagels a Panera Bread and freeze them. Choose from whole wheat varieties or my very favorite, is the everything bagel.

Try this one on for size:

Beefy Breakfast

2 to 3 ounces deli roast beef 60 to 90 calories, 1.5 grams fat, 12 to 16.5 grams protein

1/4 plain or everything (Panera Bread) bagel 72 to 75 calories, 14.8 carbs, 2.5 grams protein

1 tablespoon cream cheese 51 calories, 5 grams fat, l gram protein

You might spread a little bit of cream cheese on for flavor and moisture, or a reduced fat olive oil mayo, (4 gram fat, 2 carbs,) or substitute a 1/2 slice of 2 percent cheese, or mustard is also a great alternative without adding more fat or calories.

It is important not to cut out all the fat, or to feel deprived. Our bodys need fat, it also keeps you satisfied longer and it satisfies your taste buds. The key is portion control.

Remember, beef is a food choice that is suggested to be eaten once you are a year from surgery because it is harder to digest. Chicken or turkey would be a great alternative, turkey is the most digestible meat.

So beef it up for breakfast! Yes you can, you have many more miles to go!

Posted on Thursday, March 18, 2010 at 09:07PM by Julia Holloman | Post a Comment

At times breakfast can be the hardest meal because of time. But here's a breakfast that is fast and easy.

Use muffin tins to create a nest for your 1/2 slice deli ham or turkey. Place in your ingredients and add your scrambled eggs. Bake and serve.

Here are some ingredients ideas to add to your egg omlettes, skip the sausage and bacon...but you won't miss it with these little babies!

These ingredient add flavor, texture and variety without all the calories, choose from: onion, tomatoes, mushrooms, peppers, salsa, spinach (remove the stems), shrimp, crabmeat, cheese, olives, sun-dried tomatoes, canadian bacon diced...

Posted on Tuesday, March 9, 2010 at 07:47PM by Julia Holloman | Post a Comment

I remember one of the first real food items I made after returning to a regular diet after surgery was a lasagna roll up. This photo was taken somewhere around the end of May 2006, about 6 weeks after surgery.I remember it took a lot of measuring, but I was proud of it, excited to be eating "real" food again, and it tasted really good!

Lasagna Roll-Up

1 Lasagna noodle

1/4 cup light Ricotta cheese

1 Tablespoon parmesan cheese

1 Tablespoon part-skim mozzarella cheese

3 Tablespoons Italian sauce (low sugar tomato sauce)

Cook Lasagna noodle. Spread with 1/4 cup light Ricotta. Then spread on some of the Italian sauce. Sprinkle on parmesan cheese and mozzarella. Roll up. Slice in half and place face up in a baking dish. Spread remaining sauce on top. (make sure the noodle is covered with sauce to keep it from drying out). Sprinkle with 2 teaspoons (not included in above count) parmesan cheese. Bake in oven at 350 for 10-15 minutes

1 roll-up = 1 protein and 1 carb serving

3 Important tips to remember when eating pasta

1. Be sure to measure out your cooked pasta - stay aound 15 grams of carbs per meal or less. Eat very, very, slowly and stop when you are comfortably full.

2. Make sure pasta cooks to well-done and allow it soak up all the additional water it can before eating—especially while you are learning how to eat with your new pouch. Foods that swell in the pouch can cause pain and damage both short-term and long-term.

Whole wheat and low carb pastas are also a good choice.Unlike low carb pastas, that contain soy protein and fillers—Dreamfield has a line of authentic pastas made with a unique recipe, similar to whole grainso that fewer carbs get absorbed into your system. Dreamfield should be available at most grocers.

3. Always balance out your pasta with protein, such as beef, chicken or fish to avoid blood sugar spikes.

Posted on Thursday, March 4, 2010 at 03:40PM by Julia Holloman | Post a Comment