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Thanks Shelly! If and/or when I have revision surgery, this is definitely what I will be using for all stages 😊
I love your blog! Looking forward to trying some of your ideas & recipes soon :)
K
Referral: May 2014 / Surgery: February 2015 Dr. Jackson TWH
What Calcium Citrate CHEWABLE brand did you get? I bought the unchewable by accident, so I need to get the other. No way I can swallow two of those twice a day. :-)
5'7" HW 256 (1/6/2014) SW 236.2 (VSG: 1/26/2015) CW 165.5 (01/10/2016) Total Weight Lost 90.5
Pre-Op: -19.8; Month 1: -19; Month 2: -12.7; Month 3: -9.9; Month 4: -7.2; Month 5: -6.4; Month 6: -2.8; Month 7: -3.7; Month 8: -4.2; Month 9: -0.6; Month 10: -2.1; Month 11: -0 Month 12: -2.1
GOALS: BMI Normal = 159 (6.5 to go); 100 LBs Lost = 156 (9.5 to go); FINAL GOAL: 139?? (26.5 to go)
Thanks so much for posting this. I love portabello. I am putting this in my VSG Recipe File for later . :-)
5'7" HW 256 (1/6/2014) SW 236.2 (VSG: 1/26/2015) CW 165.5 (01/10/2016) Total Weight Lost 90.5
Pre-Op: -19.8; Month 1: -19; Month 2: -12.7; Month 3: -9.9; Month 4: -7.2; Month 5: -6.4; Month 6: -2.8; Month 7: -3.7; Month 8: -4.2; Month 9: -0.6; Month 10: -2.1; Month 11: -0 Month 12: -2.1
GOALS: BMI Normal = 159 (6.5 to go); 100 LBs Lost = 156 (9.5 to go); FINAL GOAL: 139?? (26.5 to go)
Avgolemono
1 boneless, skinless chicken breast (about 3/4lb)
1 quart unsalted chicken stock
3 tablespoons cornstarch dissolved in 3 tablespoons water
3 large egg yolks
1/3 cup fresh lemon juice (plus more if desired)
Salt & pepper
Chopped fresh dill
Put chicken breast in medium pot with stock. Bring to simmer. Add 1 tsp salt, cover, and reduce heat to low. Coo****il chicken cooked through. Remove chicken breast and when cool enough to handle, shred chicken by hand. (To make this soft-food phase friendly, I cut the chicken into pieces and blenderized it at this point.)
Return broth to simmer over med-high heat. Whisk in the cornstarch mixture and return to simmer.
In medium bowl, whisk the egg yolks with 1/3 lemon juice, then whisk in hot broth, a little at a time, CONSTANTLY WHISKING, to warm the eggs. If the eggs start to clump, you've made scrambled eggs and have to start over with this step. If successful, return mixture to the soup pot and bring to a boil, whisking constantly. Remove from heat. (Stir in chicken if you didn't blenderize it in step 1.) Taste and adjust the salt and lemon. Add fresh dill and pepper.
The original ****ari recipe included rice and 2 cups more water, but I like LOTS of flavor and figured I could skip the water because I didn't add rice.
Nutrition Info (per Spark People Recipe Calculator): Calories: 137.2; Total Fat, 4.4; Cholesterol, 107.6; Sodium, 351.7; Potassium, 143.1; Total Carb, 8.2g (no fiber, 1.9g sugar); Protein 15.1g
VSG 1/19/15 | HW: 262 | SW: 255 | CW: 146 (3/20/16)
Thanks for posting this! Mushroom caps are the perfect pizza crust alternative! This is great for after work when I'm too tired to cook, too.
VSG 1/19/15 | HW: 262 | SW: 255 | CW: 146 (3/20/16)
Yes - thank you! Your blog has been so helpful. You've taken me out of my protein shake taste-bud hell! I appreciate it more than you know!
VSG 1/19/15 | HW: 262 | SW: 255 | CW: 146 (3/20/16)
ReginaL · 3 replies · 877 views
