tofu ideas, (was Re: Smoothie)

[Guest guest]

>From: Deckbound@...

>ChoctawGal@... writes:

>

><< My partner had an open RNY about 2 1/2 years ago, and we've learned >>

>How much weight has your friend lost and how does she feel? I would like

>to

>hear more reports from people that have had this type surgery several years

>ago.

>

Well, .... seeing what she deals with influenced my decision to try

for getting the MGB. She started at 410Lbs and has leveled off at 265, not

bad really. *But* she has a LOT of problems with puking and gastric reflux.

(and shes over 2 years post op.)

Jenn in Vancouver

patiently waiting to cross

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[Guest guest]

>From: Deckbound@...

>ChoctawGal@... writes:

>

><< My partner had an open RNY about 2 1/2 years ago, and we've learned >>

>How much weight has your friend lost and how does she feel? I would like

>to

>hear more reports from people that have had this type surgery several years

>ago.

>

Well, .... seeing what she deals with influenced my decision to try

for getting the MGB. She started at 410Lbs and has leveled off at 265, not

bad really. *But* she has a LOT of problems with puking and gastric reflux.

(and shes over 2 years post op.)

Jenn in Vancouver

patiently waiting to cross

________________________________________________________________________

Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com

[Guest guest]

>From: Deckbound@...

>ChoctawGal@... writes:

>

><< My partner had an open RNY about 2 1/2 years ago, and we've learned >>

>How much weight has your friend lost and how does she feel? I would like

>to

>hear more reports from people that have had this type surgery several years

>ago.

>

Well, .... seeing what she deals with influenced my decision to try

for getting the MGB. She started at 410Lbs and has leveled off at 265, not

bad really. *But* she has a LOT of problems with puking and gastric reflux.

(and shes over 2 years post op.)

Jenn in Vancouver

patiently waiting to cross

________________________________________________________________________

Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com

[Guest guest]

Thank you, thank you! The fact that tofu is high protein but has no

taste of its own and takes on the flavor of whatever it is mixed

with,

plus it has a nice creamy texture, makes it *ideal* for making

smoothies that are high protein but don't have that glop taste.

Before surgery, I had some lasagna made the way you described (and it

was great) but I didn't have a recipe for it. Thanks!!!

Thanks for getting the tofu recipes off to a great start!!

Kind regards,

> Hi !

>

> My partner had an open RNY about 2 1/2 years ago, and we've learned

a little

> bit about tofu protien preparation. I'll share a few ideas, adapt

them any

> way you choose.

>

> First off... tofu really doesn't have much of a flavor of it's own.

But, it

> *will* take on the flavor of what you prepare it with.

>

>

> Tofu smoothies: (you can add a little bit of protein powder to it

for X-tra

> protien if you wish) You can find the small blocks, 8oz., (looks

like the

> little, individual sized, juice boxes) of *Silken-soft* tofu in

health food

> stores.

>

> -in a blender add 1 box of the *silken-soft* tofu, a couple frozen

bananas,

> and your choice of berries to taste. (I use from 1/4 to 1/2 a cup)

The

> frozen bananas chill the smoothies and provide more potassium.

>

> I also make manicotti and veggie lasagna using in the place of the

riccotta

> cheese a mix of 1/2 the amount crumbled, extra firm tofu and 1/2

non-fat

> riccotta. I substitute the fat free varieties of the cheeses (less

dumping

> from the fats) and add to the cheese mix (for manicotti) or to the

layers

> (for the lasagna) shredded zuchinni, drained frozen chopped

spinach,

> shredded carrots, and whatever I feel like.

>

> I found some more tofu recipies at:

> http://www.morinu.com/recipes.html

>

> I hope that helps a bit!

> Jenn in Vancouver

> patiently waiting to cross

>

>

>

> >From: " "

> >

> >I'm working on some tofu protein ideas.

> >

> >Kind regards,

> >

> >

>

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