Tonight was a special night out with the family. And the kids really wanted to go to The Old Spaghetti Factory. Now I love their food as much as the next but having had weight loss surgery it’s not the best choice for me.
I went into this night out with a plan. I brought my plastic containers to be able to put my salad in and some of my main dish as well. I do this for two reasons to avoid being asked 20 thousand times if the food was ok and so I don’t have to explain to some stranger that I’ve had weight loss surgery. I’m usually pretty open on the topic but sometimes I just want to go out to dinner without going into a whole explanation. I had pre planned what I was going to order and then when I got there I was intrigued by a dish that wasn’t on their menu online but was now calling my name at the restaurant.
I chose to order a salad which went straight into my container as soon as the waitress left. And for my main I order Chicken Alfredo served with bacon, mushrooms and mascarpone stuffed ravioli. Keep in ming that I am almost two years post op and would never have imagined ordering this dish before being this far out. What did I learn from ordering this delicious pasta dish? Pasta to a weight loss surgery patient is like a Chinese food meal to everyone else. You always think you can eat more then you actually can and after a few bites your so full it hurts. Then 30 minutes later your ravenous again. I don’t regret the food choices I made tonight because it has taught me something I already knew. Stick to protein and avoid pasta. That one meal I ate over the course of several hours in four different sitting. I am currently typing this feeling stuffed and satisfied but will probably wait quite a while before having pasta again. There are so many alternatives i have found to pasta now that I don’t ever feel like I am missing you. Here’s a few ideas for pasta substitutes: quinoa, zucchini noodles, sweet potatoes or sweet potato noodles, shiritake noodles ( I have to admit the texture of these just isn’t for me), Chicken Alfredo can be served of broccoli or cauliflower. You can make egg wraps and use those as your pasta sheets in lasagna honestly the list goes on and on.
What are some of your favourite pasta substitutes? Is there any foods that you use to love that when you try to eat you no longer enjoy?
If your like me and think of the holidays as time to spend with family and not in the kitchen then do I have the recipe for you today. Traditionally we cook turkey for Christmas but it can be time consuming to make a turkey. First you brine it, then you dry it and let the chill come off of it, then we season it and then finally you put it in the oven but not all but most baste their turkeys. Turkey is delicious and I am one of those people that tends to buy a turkey and then just cook it on a random Sunday because a craving has hit, but today we are going to talk about a rack of lamb. That’s right I am breaking tradition and giving you an alternative to turkey. Now there’s a few reason I love cooking lamb instead of turkey. 1. If you have a small family you won’t have leftovers for months. 2. You barely spend any time in the kitchen! 3. Depending on how fast you are in the kitchen you can have all your sides ready to come out at the same time as the lamb. You can roast some veggies with the lamb, or boil your potatoes for your mash, make your gravy etc. In only thirty minutes you will have a delicious meal and you will be able to socialize the night away and spend it with the family laughing and making memories.
Here’s a picture of my rack of lamb:
This delicious moist, tender rack of lamb took me about 5 minutes to prepare and 30 minutes to cook. Here’s how I like to make my ham.
Preheat oven to 450. While oven is preheating take a baking sheet.
Place lamb rack fat side up on a baking sheet.
In a small bowl mix together 2 tbsp dijon mustard, a dash of salt and your favourite seasoning ( I used about 1/2 tsp of Mrs Dash garlic and herb season). Spread mustard mixture over lamb making sure to coat.
Cook lamb for 10 minutes then reduce the heat to 350 and bake for another 20 minutes.
Once Lamb is cooked to your desired doness take out of the oven and lightly cover with foil for ten minutes.
After 10 minutes cut lamb between bones and serve with your choice of side.
As I mentioned in my last post I want to arm you with some recipes that are healthy and tasty this holiday season. I know I really should start with the main course or the veggies but I’m going to break the rules and go straight to dessert.
A few months after my weight loss surgery I rediscovered protein balls. These delicious little balls packed with flavour and meeting my nutritional requirements while allowing me to feel like I was have a treat. So today I am going to share with you a recipe for Cherry Cheesecake protein balls. I made these ones cherry but you can you a mixture of dried fruit of mango if you prefer.
This recipe will make 8 servings of 2 protein balls per guest. I didn’t fancy these ones up as I really like the flavour of them as they are.
Here’s what you need
1 cup quick oats
1/4 cup dried cherries ( I used unsweetened)
3 tbsp ground flaxseed
1.5 scoops of vanilla protein powder ( I used GNC Iso burst French Vanilla)
3 tbsp light cream cheese
1 tbsp all natural almond butter
3 tbsp of milk
In a food processor add oats, cherries, protein powder and flax seed. Process by pulsing until it’s crumbly. In a small bowl combine the cream cheese and the almond butter once combined add to the food processor along with the milk and pulse till it starts to come together in clumps. Using a 1 tbsp measuring spoon, scoop out the mixture into your hand and roll. Refrigerate or freeze and pull out when needed to entertain or just a quick snack while shopping for the holidays.
Here’s a little secret with these delicious Cherry Cheesecake balls you can eat them year round! you can have them for breakfast, snack or a dessert that doesn’t require ustencils.
Just in case you were curious here’s the nutritional information for two protein balls(1 serving) I used MFP to calculate the nutrition.
Carbs 14 g
Fiber 1 g
Protein 8 g
I hope you enjoy this recipe and I look forward to sharing some more tasty ideas with all of you.
I made delicious tuna burgers for lunch today. In fact they were so good I forgot to take a picture of them. I’ve been eating more fish since surgery since it really does go down smooth and doesn’t cause me to have an upset stomach. I still want to share the recipe with all of you and once I make them again I will post a picture.
Here’s what you need:
1(6 oz) can tuna drained
1/3 cup minced onion
1 medium carrots finely grated
1/4 cup diced red bell pepper
1/4 cup light mayo
1/2 cup bread crumbs
1 large egg
1 tsp dried dill weed
salt and pepper to taste
bun and whatever fixings you want for your burger
Mix all the ingredients together in a bowl. form into a mound and separate into 4 section and form patties. Optional refrigerate for 30 minutes to make them easier to handle. Cook in a non stick pan (optional spray with cooking spray or melted butter) on medium heat for 4 minutes per side. Place patty between bun dress as your preferences.
I actually can’t eat bread yet and just ate the patty it was delicious , fast to prepare and nutritious. This is my new type of fast food. Even takes less time then going to the local drive thru’s.
Hope you try these and enjoy them as much as my family did 🙂