Category Archives: Recipes

Have you seen the gastric diet plan ???

Actually I found out about this several years ago. AND I AM NO EXPERT. Only the experience of 35 years + of being obese.

DISCLAIMER: Just in case you decide to copy WHAT I’M TRYING TO DO and it doesn’t go well for you, say,  your hair falls out, your car won’t start, you die, or turn green – whatever – – REMEMBER – I am not a doctor AND wouldn’t claim to be, EVER.

Doctor’s scare the hell out of me – and in my experience, have been very little help, but collect a lot of money.

Blah, Blah, Blah – and you should always check with a doctor, before doing anything that you might want to sue someone about if you screw it up.

Disclaimers are for any ignorant dork out there that always looks for someone else to blame when he or she does something stupid, and hurts themselves.

That said, I am doing something stupid and sharing with the world – or at least the 6 people that follow my blog. I am sharing my greatest secret struggle. I can’t stand being fat anymore, and my health is really going down. I am more active these days, than I’ve been since I had to sell my last horse. [Long story, and this post got long enough].

For years and years I did one weight loss program after another. Each worked a little, for a short time. Each time I stopped, usually because I ran out of money for the program, and the weight I lost came back plus some. I estimate I’ve spent $20,000 over the years to participate in programs that didn’t work.

I came to understand that my paid, ‘expert nutritionists’ at these programs, took a 4-hour class, or less, so they could call them ‘nutrition experts’, or ‘counselors’ before they started work at whatever ‘program’ employed them. They had no idea why I didn’t lose weight sometimes, and they couldn’t have. I lied.

After I left my ‘meeting with my ‘nutritionist’ I remember hitting 2 or three fast food places on my way home, several times a week. There was no way they’d be able to understand – or, “call my bluff” since they were not ‘actual’ counselors. It made me so mad when I found out, what kind of training they had, I decided in my ‘child mind’ that i wasn’t gonna let them succeed in helping me. Not even after i paid each thousands of dollars.

Each time I failed to loose a pound a week, I was told something that made no sense.

“Oh, you must have eaten too much watermelon.”

Haha, actually, it was the five cheeseburgers I had since my last appointment. I lied to them, and I lied to myself. I didn’t even realize how much I was deceiving and hurting myself. My ‘counselors’ didn’t care -I wasn’t punishing them. I was angry – and didn’t even know why.

Back to my ‘plan’ . Besides being told I was eating too much watermelon – or better yet, I wasn’t losing weight because I wasn’t eating enough, [that makes me laugh still], I was told at first, years ago, that i should have 1200- or so calories a day, each time i seek advise, that number goes up. Last time, a number was recommended that i have 1800- 2200 calories a day. The only times I’ve actually lost weight, it was while I ate much, much less than that. I even joined a gym once and did two hours of aerobics classes a day, and a swim class. I gained 7 [seven] pounds. Along with all that paid exercise, I was breaking and training horses, and loading hay, and shoveling stalls. At work I cleaned the vet hospital and walked dogs, etc. I was told that all that, wasn’t REAL exercise and I had to pay money to exercise for REAL.

Now, don’t take this as advise for what you should do. Mostly, I hope others will simply look at what’s been going on in their own lives to keep them fat. How are you lying to you? It is said, others are lying to you, and I my case I have to learn not to listen. If I up and starve to death, my concerned advice givers can all pat themselves on the back.

Several years ago, I found out what people eat after weight loss surgery. Have you seen any of the plans? It is completely against any weight loss advise usually given, when one joins a ‘diet’ program [you know the ones]. Calories and amounts are severely limited. Anyone who eats like this would have to lose weight.

When you have the surgery – you actually get horribly sick if you over eat. Its called ‘Dumping’.

It was explained to me that ‘most’ people can’t follow this restricted diet, without having the surgery.

I don’t know who ‘most people’ are – but the other fat people i know, can stick to anything – if its working, and they aren’t lying to themselves. I lied to myself, a lot so it didn’t work no matter how much I paid.

In my opinion, if i was to have the surgery, some doctor goes into my gut, and messes it up. They change something, they ‘make me sick’ by changing the way my insides work and I’m not going for it – even if they offer it for free.

There is no reason why I can’t do this, without having my guts cut up and scared first. AS you also probably know, even Surgery doesn’t work for some. I don’t have the stats, and am too disinterested to look it up – but the few people i know, slowly stretched out their insides and went back to eating like they did. And went back to being as fat as they were.

I have started my new lifestyle already, and made the same mistake i usually make. I get excited about my new life and I tell skinny people what I’m planning. I got the same barrage of cautions and warnings. It’s not always just skinny folk – everyone has the same lecture, ready to go. It is the lecture they get from The Media, whatever the source.

You can’t do that,

You have to eat more.,

It’ll make you sick,

It’s not healthy.

etc.,

Once I made the mistake of telling people that i liked lemon in my water; that I drank more water that way. You wouldn’t believe how many people said i shouldn’t do that because it would ruin my teeth.

I have never drank enough water. often, i find i drink no water, ever and the only liquid i get is from food, or the coffee with creamer i used to suck on all day. If they knew how unhealthy my behavior is/was they would not worry about a little citric acid. My teeth have already been ruined from all the sugar.

But to me, it seems like I can’t do anything right, so I might as well eat like i wanna. [Child Mia takes over after I’ve heard this enough.]

Near as i can tell, you will only lose weight if something is wrong with your insides. Caused by Surgery, or Illness. If i get a tumor in my gut, like my best friend did, I will lose weight before I die. But I won’t have time to enjoy it. Do I have to wait until I am Sick from some external thing before I can fit comfortably in my car, and bed, and whatever else?

Hopefully this way, i can lose weight and live a while after ward, why I still feel good enough to enjoy it. IF I MAKE MYSELF SICK, SO BE IT.

When you take an obese dog or cat to the vet, he will say feed your pet half of what they’re eating right then. Then you go back in a few months, or the next year, when your pet needs vaccinations, and the dog or cat is still obese.

The vet will say again, “whatever you’re feeding now, [you were supposed to be feeding them half of what you were feeding once already,] CUT IT IN HALF.

The pet’s people complain, “but i already cut it in half!”

The vet says, “it’s still too much, cut it in half again. Feed him a quarter of what you’re giving him, and no table scraps.”

A veterinarian knows that the people aren’t really going to feed their pet less, let alone, ‘half’.

From my experience, most of the fat pets, are owned by fat people. Occasionally you will see a skinny pet owned by an obese person. They can’t control themselves, but they can control what the pets eat – and they over do it, with the animal. The animal is made second-hand, ‘anorexic’. Really, it’s crazy. I worked in the field of veterinary medicine for 20 plus years. The craziness in others is easy to see, now i have to see it, and change it in myself.

When I realized that a post gastric bypass or other weight control surgery eating plans were a quarter of a half, or less, of what the patient was usually eating, I wondered why I had to have my guts butchered before I ate like that?

It is like the veterinarian says, “whatever you’re eating now, cut it in half. Still fat? Cut it in half again.” Why can’t it be that simple for humans? It’s been so freakin’ complicated, it seems like a daunting task, when its not a ‘task’ at all. For a long time I’ve wished that PURINA would make “PEOPLE CHOW”.

I could eat my measured amount ever day, and not think any more about it.

I got permission from my Doctor in Arizona a few years ago, to base my new eating lifestyle on a post gastric diet. Mostly I’m looking at changing the amounts, or portions.  I asked her a couple of years ago, and I’m just now feeling ready to do this. If i aim for half of what i am eating now, or a quarter of the amount – perhaps I will cut down enough to actual lose weight and learn what a real portion is.

You can find multiple post gastric surgery diets online. This is the definition from one site:

Gastric bypass is a type of surgery in which the stomach is reduced in size by one of several methods. This smaller stomach is then reconnected or bypassed to the small intestine. Having a gastric bypass can help speed weight loss by making it difficult to eat too much food at one time and to feel satisfied after very small meals.”

I don’t remember what website i got this info from, it’s been years, and I have notes from many websites and much research.

Post surgery, it seems that your stomach can only handle 1- 2 oz at a time. Most diet plans recommend twice that much meat alone in a ‘meal’. It does stretch a little, as time goes on to hold 4-8 oz at a time~ that would be 1/2 to ONE CUP.

My head is spinning! After you spend many thousands of dollars on the surgery, they actually recommend and GIVE YOU PERMISSION to eat very, very small amounts! Voila! Quite a change from ‘pretend nutritionists’ saying you’re not eating eating enough, or maybe too much watermelon, for a few thousand  dollars less, but still very expensive!

After surgery Doctors recommend vitamin and mineral supplements. Which i take anyway because I’m not eating healthy now. I just eat more.

Quote from a web site somewhere,

“Gastric bypass is usually performed only after many other methods of weight loss have been tried and failed. However, the surgery is not an end in itself. It is important to work closely with a physician and registered dietitian (R.D.) to start a program of new eating habits to ensure that weight loss is safe and successful. A regular, simple exercise program and psychological support are often recommended to create a better self-image and a whole new attitude to food.”

So why not just do it, without the surgery! It seems so simple. I will find out. and I will write about it here. If i fail, the world [or the six people that follow me] will know about it! LOL

After the surgery, if you eat too much of the wrong food, or too much of anything, they don’t call it vomiting, they call it ‘dumping syndrome’ [sounds scarier, huh?] The surgery installs a sort of immediate punishment for eating too much. It is Dumping, because the little, scarred stomach lets too much food pass into the intestines too fast. You’re little stomach, dumps. Ewe – sounds baaaaad.

Fat may be difficult to digest after gastric bypass surgery. Too much fat delays emptying of the stomach and may cause reflux, a back-up of stomach acid and food into the esophagus that causes heartburn. Fat may also cause diarrhea, nausea, or stomach discomfort. High-fat, fried foods and fatty meats are common offenders.”

Sounds cool! I already have reflux and heartburn, so no worries there.

I read that fibrous foods are very limited too after surgery. Sometimes fiber gets stuck in the pouch!

But fiber is good for you, right? I like fiber and since i haven’t had the surgery, i can still incorporate a little at a time in my life.

Nausea and vomiting are the most common complications occurring in the first few months after gastric bypass surgery.”

Ewe – I ‘HATE’ to barf – I’d rather have diarrhea for a week, than barf even once.

Dehydration (loss of body fluids) is also an important concern, especially if vomiting or diarrhea is frequent. Prevent dehydration by drinking water or low-calorie beverages between meals (when there is no food in the stomach), but remember that the stomach can only hold 3-4 ounces at a time.

Not a problem for me, since i can still drink as much water as i can pour in me. [again, I’m not having the surgery first]

Other complications: Stomach pain, ulcers, and gastritis (an inflammation of the stomach lining) are complications which may require medical attention. Notify a physician if frequent stomach pain becomes a problem.”

Ewe again, stomach pain? Ouch.

The gastric bypass diet unfolds in several stages, from “liquids only” to small meals of soft, high-protein foods. Meals on the new menu will be much smaller than normal, and the foods eaten must be very smooth in texture. On all stages of the diet, it is especially important to drink enough water, and to take vitamin and mineral supplements as prescribed.”

I love to eat this way – and have lost weight before doing it. I was really into it the last time only about two years ago. I was eating mostly fresh, raw fruits and vegetables and lost 28 pounds before i gave in, and gave up. My reason for giving up – My roommate, said my food stunk and was ruining her pans. You know, like red Beet juice on the cutting board. It comes off easily – but she flipped and insisted that it was gonna stain everything. She said something ugly about what I ate, every day- all day, and I gave up. With her great southern cooking, with very little cooked to death veggies – angrily ate myself up to 290 before i moved out !

Anyone else have saboteurs in close proximity? My hubby is another saboteur. He attempts to ‘stuff’ me every time he sees me. He got a couple of beers in him once, years ago, and admitted to being afraid that I’ll leave him if i lose weight. He is very strong and thin. I told him that if i leave him, it won’t have anything to do with my weight!

“In all stages of the gastric bypass diet, the way to eat is just as important as what to eat. Things to remember:

The new stomach can only hold 1/2 cup at a time

Eat 3 to 6 small meals a day

Chew food thoroughly and eat slowly

Avoid chewing gum;it could block the stomach outlet if swallowed

Do not overeat

Relax and enjoy your new life”

Eeekgads! Gum is even bad! Good thing I’m not having the Surgery. I hate gum anyway, so not a problem.

The menu below is crazy complicated, but a sample of what I found online a few years ago. Read if you want, but complicated variety is one of the things that just kills me. I have never been willing to even try a rigid ‘plan’ like this. Good thing I’m not having the Sx. {Skip it, but scroll down for a photo of me.} I’ve not showed this to anyone before. Not that it’s important, or even enjoyable – but i am convincing myself that i have to change this.

Sample Menu

Breakfast

banana – 1/4 med

Scrambled egg – 1

toast, white -1/2 slice

margarine – 1 tsp

Lunch

broiled chicken breast- 2 oz

carrots, boiled – 1/4 cup

margarine – 1 tsp

pasta salad – 1/4 cup

Dinner

haddock, baked or broiled – 2 oz

green beans – 1/4 cup

dinner roll – ½

Morning snack

graham crackers – 2

Afternoon Snack

pudding, sugar-free, made with 2% fat milk – 1/2 cup

fruit cocktail, waterpacked – 1./2 cup

Evening snack

cheese, American – 1 oz

saltine crackers – 2

mustard – 1 tsp

*Consume nonfat milk between meals, throughout the day. Drink no more than 2 to 3 ounces at a time, for a daily total of 2 cups.

Blah Blah Blah

Cheese, Pudding, Graham Crackers? Seems like the same old stuff – and who wants to eat like two crackers?

I’m eating mostly fruits and veggies, and I love to make Smoothies from them. I will share some of my ‘stinky’ recipes as I go.

I have been able to hold on to some of my past success, even though I’ve been off my own plan for a while. At least I’m starting off again, better than I was. The me on the left of the photo, was about a year ago, while the one on the right was me at 290. I didn’t remember that a photo was taken, and didn’t recognize myself. See me trying to hold in my gut?

Hahaha. Really – nearly 300 pounds cannot be ‘sucked in’.

GIANT_Mia-2009

After I found the really fat photo, I tried to pose in a similar way for my hubby to take the less-fat photo so i could see if there was a difference.

That’s my [now deceased] little dog, ‘Boofy’ on the bed by the fan.  There’s even evidence of food in both photos.

“Really, if you don’t eat enough – you won’t lose weight. . . ‘

Is that an oxymoron? or just moron?

And I promise not to eat too much WATERMELON!

Chocolate Zucchini Cake

2 c. flour
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 c. cocoa
2 c. sugar
3 eggs
1/2 c. oil
3/4 c. buttermilk
2 c. shredded, unpeeled zucchini
1 c. chopped nuts
1 tsp. vanilla
1 tsp. grated orange peel

Stir together flour, baking powder, baking soda, spices, salt and cocoa; set aside.

In large mixing bowl, beat eggs until very light. Gradually beat in sugar until mixture is fluffy and is a pale ivory color. Slowly beat in oil. Stir into flour mixture one-third at a time. Alternate with buttermilk and zucchini. Blend lightly, but thoroughly. Stir in nuts, vanilla and orange peel. Turn into greased 9-by-13-inch pan.

Bake 45-50 minutes at 350 degrees.

Cook’s notes: To make buttermilk, combine 3/4 cup plain milk and 1/4-1/2 teaspoon vinegar.

From my mom’s, Sarah’s recipes.

Texas sheet cake

I

A delicious Texas sheet cake with chocolate frosting. Scroll down to see more chocolate cake recipes. Note: The frosting is a little scant for a larger sheet cake, so do feel free to double the frosting, and add more milk, as needed. It should be almost thin enough to pour onto the cake. It will firm as it cools.
Ingredients:

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
.
Chocolate Frosting:
1/4 cup butter
3 tablespoons unsweetened cocoa
3 tablespoons buttermilk
2 to 2 1/4 cups sifted confectioners’ sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional
Preparation:

Cake
Grease and flour a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.

Frosting:
In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; add 2 cups confectioners’ sugar and 1/2 teaspoon vanilla. Beat until smooth. Add more confectioners’ sugar or a little milk or more buttermilk, if needed, for a spreadable frosting. If desired, stir in 1/2 cup coarsely chopped pecans. Spread the warm frosting over the cake.

Note: As reviews have suggested, more frosting might be needed for a larger sheet pan. Increase amounts or double the frosting recipe for the larger cake.

http://southernfood.about.com/od/chocolatecakes/r/bl10731d.htm

I’m No Liar! The Best Chocolate Cake Ever…

This looks so yummy! I can’t wait to try it – I’m looking to see if I have the ingredients NOW! ^,^)) Thanks ‘Life is Short, Eat Hard’ 🙂

Life is Short. Eat hard!

I have this thing about the word moist. Always have had for some reason. It makes me giggle like a girl but when it comes to this chocolate cake I am afraid there is no other word to describe it.

This is Mum’s Sticky Chocolate Cake… I know many people will claim theirs is the best chocolate cake you will taste. Those people LIE!! Liars all of them. This cake is a sit down, knees weak, party goes silent, GOOD chocolate cake.

As my Thanksgiving present to you all I am going to share this melt in your mouth chocolaty recipe! As a disclaimer the photos do not do this justice!

We only have a single cake tin here so I make this recipe twice for the 2 layers. I don’t like letting the mixture sit while one layer cooks. So if you are lucky and have 2 same sized…

View original post 531 more words

Baked Squash

squash in pan

Squash to Bake

 

Cut squash in half

butter top

bake 45 mins to an hour [my oven is weird – your’s may be different]

When soft, criss cross cut insides and use a spoon to pull meat away from the shell

salt and pepper, or other seasonings to taste

bake another 10 mins

and eat 🙂

CUSTARD PIE

Basic pastry dough for a 9 inch pie shell

Don’t handle this dough any more than necessary or it will be tough. Treat it firmly, not timidly but don’t fuss with it. The flour and shortening should not be blended too well it is the bits of shortening left in the dough that puff and expand during baking and give the pastry its flaky identity. For that reason the dough cannot be mixed as successfully in a food processor.
For a 9 inch pie shell
1 1/2 cup Flour
1/4 tsp. Salt
1/2 cup shortening
3 – 4 tbsp. cold water

Mix the flour and salt, cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles course meal. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a bowl.

Roll the dough out 2 inches larger than the pie pan, and then fit it loosely but firmly into the pan. Crimp the edges. For a baked pie shell, prick the bottom dough all over with a fork and bake the shell for 16- 18 minutes in a pre-heated 425 oven. Check the shell once or twice during baking to be sure it is not puffing up anywhere. Or fill the unbaked pie shell with pie filling and bake as indicated in the recipe.

For the filling:
1/2 cup sugar
1/2 tsp. Salt
2 1/2 cups milk, scalded
1 1/2 tsp. Vanilla
4 eggs, slightly beaten.

Preheat oven to 425 line a pie pan with the pastry dough, prick the dough all over and bake for 16- 18 minutes, until lightly browned. Set aside. Reduce the oven heat to 350. Combine the sugar, salt, milk, and vanilla, add the eggs, and mix well. Pour into the shell and bake about 35 minutes or until the custard is barely set. Over-baking will make it watery. Remove from the oven and cool. Refrigerate if it is not to be served within a couple of hours. [Source Unknown]

KALE AND SAUSAGE SOUP

4 links Italian sausage
3/4 c. chopped onions
2 slice bacon
2 tsp. minced garlic
1 14 oz can chicken broth
3 c. water
2 med potatoes
[2 c. thinly sliced]
fresh kale [lots]
2/3 c heavy cream
Heat oven to 300. Bake sausage 20 min.drain, cool. Cut into 1/4 in. slices. Cook onions and bacon, diced, over med heat 3-4 min. Stir in garlic and cook 1 min. Add chicken broth; water and potatoes, peeled and sliced. Bring to a boil. reduce heat to med. and simmer 25 min. until tender. Stir in kale; cream; and sausage. Cook 5 .min. Makes 6 servings.

Simple Pancakes

Stir together:
 1 c flour
 2 t baking powder
 1 t salt
 1 T Sugar 
 1 egg
  add milk until its a batter. Spoon or pour into the skillet 
or onto the griddle for any size pancake you like. 
I like little dollar coin sized ones :) 
Turn when the top is all bubbly and the bottom 
is the color brown you like.

Quicky Baked Apples

Apples
Walnuts
Raisins
Brown sugar
Cinnamon
Water

400 oven
Core apples and put in baking dish. Combine ingredients and fill hollow apples. Baste with brown sugar and water.

CHAPATI BREAD

Chapati Bread

Chapati bread is similar to flour tortillas. Pack chapatis spread with ghee (clarified butter) Whole wheat Flat Bread (Chapati)

1 ½ cups whole wheat flour
½ cup white flour
¾ cup water
Whole wheat flour for dusting
Vegetable oil for brushing

Combine flours in a large mixing bowl, make a well to add water in mix until dough holds together. For a smooth ball, cover and rest for 10 min lightly oil your hands place dough on a work surface and kneed briefly. Divide dough into 12 equal portions and roll each to form a smooth ball. Flatten slightly put on a plate and cover. Preheat cast iron pan over high heat for 2 minutes reduce to medium high heat place a piece of dough on a floured work surface and roll into 3 inch round. Brush with oil, fold in a semi circle and fold again to form a triangle, roll from the center – out turn chapati over dust with flour and roll our to a ragged 5 ½ inch circle. Transfer to hot griddle and cook until it starts to puff. (about 30 seconds) brush with oil if necessary. Using a wide metal spatula, flip chapati and continue to cook until the bottom is flecked with brown. Press with the back of a spoon so the chapati will puff and cook evenly. Transfer to a plate, cover with foil and place in a low oven to keep warm.

If not served immediately – wrap in a kitchen towel or paper towels and store in a box. To re-heat wrap in foil and bake 12 -15 minutes.