Yummy yummy yummy I got love in my tummy

[Guest guest]

Geez, I love food. I just had the best lunch. I am at peace with the

universe right now.

I cook a lot of chinese...I'll put a couple of my faves at the end.

It seems I love food so much more than pre-op. Maybe it's because

I'm eating good food instead of masses of bland carbs (ala Las Vegas

Circus Circus buffet). Maybe it's because I earn my food and my body

really wants and needs it. Or it could be I'm just trying out lots

of yummy things I nevr had before, now that my diet forces me to

abandon my old staples.

Looks like I'll have to redefine some of my core beliefs around food

such as tastes good = bad for you/ tastes good = fattening/ tastes

good = guilt. Maybe, just maybe tastes good = good for your body.

What a weird concept!

Here's what I've had in the past day:

Lunch:

Portabella mushroom marinated in Italian dressing stuffed with mashed

eggplant (leftover from when I tried my hand a low fat lasagna),

topped with tomato slice and skim mozarella then broiled (I put the

cheese on at the last). MMMMM got this idea from Cooking Light mag

even though I didn't follow their recipe exactly. The mushroom

tastes so rich and meaty...a real surprise.

Dinner:

Baked chicken I baked it on a layer of sliced potatoes and onions for

the rest of the family, sprinkled it with a little curry powder)

Baby bok choy , mushroom and tofu stir fried with oyster sauce and a

pinch of sugar

Fresh vegetable rice soup with chicken stock (celery, carrot,

cabbage, leek, kidney beans (combines w/ rice to form another

protein!) and whatever else was in the fridge with just a little raw

rice tossed straight in to give it some body)

MMMMM! the bok choy and tofu was to die for. This is a super

protein packed low cal dinner. Not hard at all to make...just a

little (OK, a lot of)chopping.

Lunch:

Cubed leftover chicken breast stir fried with ginger, celery, water

chestnuts, carrot, leek, baby corn, broccoli, cauliflower and tofu.

Stir fry for a couple minutes, add a small amount of soy sauce, then

some chicken broth, cover and let cook about 3 more minutes. Thicken

with a T of cornstarch in a little cold water for a yummy gravy.

MMMMM!

Notice most of this has a lot of the same ingredients, so I can use a

little each time instead of cooking a whole block of tofu or an

entire head of cauliflower, etc.

Tonight is leftover porridge. A big pan of water with the last of

the chicken broth powder, toss in the leftover chicken, tofu and

veges, throw in some leftover rice (not a whole lot needed to make a

porridge ..should be semi-watery..thicker than soup, thinner than

oatmeal) or some raw rice and a handful of spinach and crack in one

or two egg whites.. My husband eats this with chili sauce on the

side, I like chinese pickles or pickled ginger. MMMM!

And that's how you kill a chicken!

OK, I'm happy. The plumbing is fixed, thanks to advice from this

board, the tummy is full...what more could I want at this moment? I

have to go workout this afternoon instead of my usual morning

routine. Hope I won't fall asleep on the recumbent bike!!

Happy chomping,

Vicki A