ObesityHelp UK and Ireland

Happy Sunday!

Lisarn1
on 6/27/10 6:51 am - Raleigh, NC
Just wanted to give a wave to everyone. We're in fullblown summer here and all of the fresh fruits and veggies are in abundance. My husband's boss gave us a whole load of courgettes (we call them zucchini), so I've been busy getting creative in preparing them in different ways to eat throughout the week. So far I've made:

1- Courgette Casserol prepared with fresh sauteed tomato, mushroom, basil, garlic, onion, Burgandy wine, and topped with fresh mozzarella cheese and veggie-based protein crumbles.

2- Courgette Salad with fresh tomatoes and onions marinated in a balsamic vinegarette

3- Courgettes sliced thin and baked in the oven until crisp (to be used as a side snack) (Maybe I'll put them on some homemade pizza later in the week)

Any other ideas? 


RNY 10/19/09 - Revision to VSG 10/13/14 - Dr Paul Enochs 

    

    

binty
on 6/28/10 5:02 pm - Northants, United Kingdom
 We're doing a good impression of fullblown summer here too - I know pretty amazing huh, I'm loving it.

I'll have some number 1 please, mmmmmmm sounds fabulous.
I'm interested in the crispy slices though, do they actually go crispy or do they stay kinda chewy, do you bake them really low so as not to colour????

So am I right in guessing you are a vegetarian - how do you get your protein in.

I'd be kinda tempted to make courgette muffins, you can substitute the sugar for splenda and half of the flour with ground almond - great for a sweet tooth but may be a bit high for carbs if you are low carbing it.

How about a pastry-less quiche.  Beaten egg, cheese, grated courgette, maybe some roasted peppers and bake in greased pie dish - think I may do that for myself anyway, I'm an egg fiend 
        
Lisarn1
on 6/29/10 3:19 am - Raleigh, NC
Wow! Great ideas! Thanks. I'll have to see about modifying the muffin recipe. 

Yes, I am a vegetarian, but I do sometimes have meat occasionally, especially if my iron starts to go low. I'm not a vegan so I eat fish and different forms of veggie proteins, including tofu, beans, and some fairly good products here in the States. Not sure if you have Boca (not my favorite, but not bad), Morningstar Farms, and Gardein. I also eat eggs & cheese a few times a week.

One of the biggest sources of protein that I use is a whey isolate shake that is sweetened with Stevia. I use it in my coffee and mix it with Greek yogurt for at least one snack each day. It's locally manufactured and not available, as far as I know, except through a small homeopathic pharmacy that my husband and I use. Actually, I ran out and picked something else up. Tried it today, and I don't think I'll ever have it again!! BLAACHHH!!! Oh well, I'm sure I'll make due.

Off to work now. Have a great day.

RNY 10/19/09 - Revision to VSG 10/13/14 - Dr Paul Enochs 

    

    

Kate -True Brit
on 7/2/10 4:25 am - UK

On the Band Grads board we have an Italian chef! Very handy! He grows courgettes and recommends pie! I understand that Bisquick is a powdered scone mix, British readers!

 

Ingredients:
   3 cups Zucchini, diced small
   4 eggs. lightly beaten
   1 cup Bisquick
     1/2 cup grated cheese
     1/2 cup olive oil
   Black pepper
   Parsley flakes

 Preparation:
    
  Grease a shallow baking pan well. Mix all ingredients, pour into baking pan and even out mixture.  Bake at 375 degrees for 40 - 45 minutes.  For a double batch, bake for 50 - 60 minutes.  Serve hot or cold!

 

Highest 290, Banded - 248   Lowest 139 (too thin!). Comfort zone 155-165.

Happily banded since May 2006.  Regain of 28lbs 2013-14.  ALL GONE!

But some has returned! Up to 175, argh! Off we go again,

   

Lisarn1
on 7/2/10 7:17 am - Raleigh, NC
 Hi Kate
This recipe sounds great! Thank you. I'm not much for using Bisquick though, but it does have its uses. I'm going to try it for one day next week.

Hubby's boss gave us a whole bunch more zucchini, tomatoes, and cucumbers. Planning on making cucumber and tomato salad marinated in balsamic vinegarette, soy sauce, and ginger. I'm going to make some homemade pasta sauce tomorrow for the pizza that I'm making tomorrow night. I generally make my own pizza dough. LOL can you tell that I love to cook? 

Basic Pizza Dough

1 pk Yeast

3 c  White flour (I sometimes substitute 2 3/4 cups whole wheat flour)

3/4 c  Milk

2 tb Olive oil

1/2 c  Water

1/4 ts Salt

Recipe by: Julia Child
This recipe is perfect in the Bread Machine, with the liquid ingredients in first and the yeast last. If you are not using a Bread Machine, let it rise for about 1 hour before using. Add any desired ingredients and bake it on either a pizza stone or cookie sheet (I generally coat the pan with a bit of oil to prevent from sticking) at 350 F for 20-25 minutes. Slice and enjoy.

   

RNY 10/19/09 - Revision to VSG 10/13/14 - Dr Paul Enochs 

    

    

Kate -True Brit
on 7/2/10 9:09 am - UK

I did think of making the recipe for z pie (too high cal for me generally speaking!) but not using a packet mix -  no idea whether we even have an equivalent to Bisquick over here. We don't go in for as many cake etc mixes here.  There are quite a few out there in the supermarkets but nothing like as many as I saw in the US.

I planned to use my own scone (biscuit) recipe rather than a powder mix.

Kate

Highest 290, Banded - 248   Lowest 139 (too thin!). Comfort zone 155-165.

Happily banded since May 2006.  Regain of 28lbs 2013-14.  ALL GONE!

But some has returned! Up to 175, argh! Off we go again,

   

Lisarn1
on 7/2/10 11:29 pm - Raleigh, NC
 I agree. Too high in calories & carbs for me too, although there is a low fat version of Bisquick. Again, I generally do this kind of thing from scratch. I'm not much for ready made mixes. I think that your scone recipe would be perfect for this recipe. For myself, if I make something that requires some sort of bread foundation, I try to modify the recipes by cutting whole wheat flour with things like soy or almond flour. My husband is lucky. The pizza for tonight will be his. My crust will actually be a low carb flat bread that I buy online. 


RNY 10/19/09 - Revision to VSG 10/13/14 - Dr Paul Enochs 

    

    

Kate -True Brit
on 7/3/10 1:14 am - UK

I've never heard of almond flour! Is it almondy tasting? Just a sort of ground almonds?

Kate

Highest 290, Banded - 248   Lowest 139 (too thin!). Comfort zone 155-165.

Happily banded since May 2006.  Regain of 28lbs 2013-14.  ALL GONE!

But some has returned! Up to 175, argh! Off we go again,

   

Lisarn1
on 7/3/10 5:44 am - Raleigh, NC
Almond flour is, I suppose, ground almonds. We can buy the flour in certain stores here. It does have fat in it, though, so it should be used with caution. It has a very mild sweet taste, and I use it if I'm making WLS friendly shortbread or cookies. I haven't made it since January, but Bariatriceating.com has a great recipe for it. 

RNY 10/19/09 - Revision to VSG 10/13/14 - Dr Paul Enochs 

    

    

Kate -True Brit
on 7/3/10 7:34 am - UK

I often make cakes with ground almonds but had never used for anything else. Do you just subsitute it oz for oz for ordinary flour?

Kate

Highest 290, Banded - 248   Lowest 139 (too thin!). Comfort zone 155-165.

Happily banded since May 2006.  Regain of 28lbs 2013-14.  ALL GONE!

But some has returned! Up to 175, argh! Off we go again,

   


Miss Redd
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Kate -TrueBrit
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