reg diet and other food questions.. thanks
so i am going to be on regular foods next week and I am trying to get ideas and prepare myself ..
its seems hard to fit a meal in a 1/4cup when you think like chicken,potatoe and a really mushy veggie..
so I was thinking of making lots of soaps like or crockpot meals or casseroles.. I have not had problems with any of the soft foods I have tried. so I am wondering does anyone have any good meals that are great to try when you are first going to reg diets. I have been on the bariatrics eating site and found some yummy things..
but I am going to be honest right now I do not have many spices *LOL cause I was never the cook so this is all a learning experience for me .. so what spices should be a staple in my kitchen for the basics ..
also my b-day is tomorrow my kiddos always make me a cake they are lil blue casue they can't .. so I told them pudding with fat free cool whip.. but they said that wasnt special enough for me .. they are too sweet do you all have any other ideas...
its seems hard to fit a meal in a 1/4cup when you think like chicken,potatoe and a really mushy veggie..
so I was thinking of making lots of soaps like or crockpot meals or casseroles.. I have not had problems with any of the soft foods I have tried. so I am wondering does anyone have any good meals that are great to try when you are first going to reg diets. I have been on the bariatrics eating site and found some yummy things..
but I am going to be honest right now I do not have many spices *LOL cause I was never the cook so this is all a learning experience for me .. so what spices should be a staple in my kitchen for the basics ..
also my b-day is tomorrow my kiddos always make me a cake they are lil blue casue they can't .. so I told them pudding with fat free cool whip.. but they said that wasnt special enough for me .. they are too sweet do you all have any other ideas...
Oh my favorite questions! lol
I am going to start with the fun one first - HAPPY BIRTHDAY! I call it cream cicl e pie and it is super easy so your kids can make it (I think that they are pre-teen / early teens right?)
1 package jello - flavor of your choice
1/4 cup boiling water
Stir together and let sit while you combine other ingredients.
1 7oz container greek yogurt
1 similarly sized container flavored yogurt (to match or compliment jello flavor)
1 tub sugar free cool whip
Combine together in a bowl with a wire wisk, add in Jello mix and stir to combine.
Pour into a prepared graham cracker crust (or leave this out and just leave it in the bowl)
refrigerate for 1 hour + until set.
ENjoy! My favorites are lime, and black cherry - yummy!
Now as for fitting a meal in 1/4 cup...it's time to break away from the carbs. Protein first then your mushy veggies. No need to the potato anymore.
Keep things moist - use gravys, sauces and broth as needed - dry meat will make you feel very yucky very quickly for the most part
Ideas - meatballs with gravy or tomato sauce, crock pot pork ribs with sugar free BBQ, crock pot beef short ribs, stews, soups - all great for starting "real food" stage
Now for the basic spices. I admit I have tons but the ones I use regularly are:
garlic powder, onion powder, salt, pepper, oregano, italian seasoning, chili powder, cumin, and adobo seasoning. Now I also have things like cayenne, paprika, ranch dressing powder mix, poultry seasoning, steak seasoning and a bunch of other things. Experiment - try them on things like chicken etc so you can really get to taste each one.
Hope that helps! Oh and if you scroll back through some posts - I posted the cooking class recipes I think that it was last monday.
I am going to start with the fun one first - HAPPY BIRTHDAY! I call it cream cicl e pie and it is super easy so your kids can make it (I think that they are pre-teen / early teens right?)
1 package jello - flavor of your choice
1/4 cup boiling water
Stir together and let sit while you combine other ingredients.
1 7oz container greek yogurt
1 similarly sized container flavored yogurt (to match or compliment jello flavor)
1 tub sugar free cool whip
Combine together in a bowl with a wire wisk, add in Jello mix and stir to combine.
Pour into a prepared graham cracker crust (or leave this out and just leave it in the bowl)
refrigerate for 1 hour + until set.
ENjoy! My favorites are lime, and black cherry - yummy!
Now as for fitting a meal in 1/4 cup...it's time to break away from the carbs. Protein first then your mushy veggies. No need to the potato anymore.
Keep things moist - use gravys, sauces and broth as needed - dry meat will make you feel very yucky very quickly for the most part
Ideas - meatballs with gravy or tomato sauce, crock pot pork ribs with sugar free BBQ, crock pot beef short ribs, stews, soups - all great for starting "real food" stage
Now for the basic spices. I admit I have tons but the ones I use regularly are:
garlic powder, onion powder, salt, pepper, oregano, italian seasoning, chili powder, cumin, and adobo seasoning. Now I also have things like cayenne, paprika, ranch dressing powder mix, poultry seasoning, steak seasoning and a bunch of other things. Experiment - try them on things like chicken etc so you can really get to taste each one.
Hope that helps! Oh and if you scroll back through some posts - I posted the cooking class recipes I think that it was last monday.
Liz..
thank you so much yes my kiddos are 11,10,9,7 so they will be able to do it ..
I have been paying attention to cooking class post and others just trying to get a whole bunch of choice so I dont get bored.. *LOL I havent had potatoes since before surgery i have been trying to stay away from them cause they are like my down fall.. ha ha
thank you for all the suggestions and spices .. I am just not the cook i mean i used garlic salt and steak sauce and thats like it lol
thank you so much yes my kiddos are 11,10,9,7 so they will be able to do it ..
I have been paying attention to cooking class post and others just trying to get a whole bunch of choice so I dont get bored.. *LOL I havent had potatoes since before surgery i have been trying to stay away from them cause they are like my down fall.. ha ha
thank you for all the suggestions and spices .. I am just not the cook i mean i used garlic salt and steak sauce and thats like it lol
As you move into "real" foods, your nutritional challenges change. This is where you really have to start paying close attention to the nutrient values and how things are balanced.
As Liz said, when you're only eating 1/4 - 1/2 cup of food per meal, you have to make every bite count. Make sure that most of it is lean protein (chicken, fish, lean beef, pork, tofu, tempeh) and then that you're complementing that with a NON-starchy vegetable if (and ONLY if) you have room in your measurements.
Measure/weigh and journal (if you're not - now's the time to start) your nutrients, especially your proteins. If it goes into your mouth, it should be written down and counted. This is when you start to retrain your eyes and your stomach and most importantly your BRAIN as to what an appropriate portion really is.
Your surgeon or nutritionist has likely given you daily targets for grams of protein and fat, plus possibly calories and grams of carbs. If they haven't, proactively ask them for guidelines for yourself (it will be based on your own body composition, how much you have to lose, etc.). For many of us, balancing the carb numbers with our protein numbers (or having the carbs be a little less than the protein number) seems to work well, especially if you focus on getting your carbs from vegetables and fruits primarily, and the remainder from WHOLE grains (not potatoes and white flour products).
Hope that helps.
karen
As Liz said, when you're only eating 1/4 - 1/2 cup of food per meal, you have to make every bite count. Make sure that most of it is lean protein (chicken, fish, lean beef, pork, tofu, tempeh) and then that you're complementing that with a NON-starchy vegetable if (and ONLY if) you have room in your measurements.
Measure/weigh and journal (if you're not - now's the time to start) your nutrients, especially your proteins. If it goes into your mouth, it should be written down and counted. This is when you start to retrain your eyes and your stomach and most importantly your BRAIN as to what an appropriate portion really is.
Your surgeon or nutritionist has likely given you daily targets for grams of protein and fat, plus possibly calories and grams of carbs. If they haven't, proactively ask them for guidelines for yourself (it will be based on your own body composition, how much you have to lose, etc.). For many of us, balancing the carb numbers with our protein numbers (or having the carbs be a little less than the protein number) seems to work well, especially if you focus on getting your carbs from vegetables and fruits primarily, and the remainder from WHOLE grains (not potatoes and white flour products).
Hope that helps.
karen
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