Food, the Early Days 

Sorry Food, it’s not you, it’s me. I just don’t care about you anymore. I want to, but … yeah, nah.

Me and Food, our relationship has changed drastically. Pre surgery (even pre surgery diet), I used to think about food ALL THE TIME.
Now its him who asks if I am hungry (No) and what time I want to have dinner (oh, in a bit). Still, Mom and I have gone to a wee bit of effort to ensure that I have something nice and tasty for when I am ready to eat.
When I met my dietician Georgie in our pre-surgery meeting, she (and the notes in my post-op care pack) say that people experience a switching off when it comes to eating. I read that and thought “Shit, thats pretty cool” cos honestly, I said above that I thought about food all the time and believe me, I was not kidding!

Georgie has given me a plan that saw me started pureed foods once I was released from hospital. On the day I got home Mom made up a delicious Beef Casserole and then a few days later she made a Chicken and Vegetable soup. We pumped up the protein in the soup by adding Naked (No flavour) egg white protein powder from The Honest Food Co. Both of these meals are absolutely scrummy.

Meals right now are every 3-5 hours and are 4 teaspoons or 1/4 cup in size.
As a totally personal preference, I really don’t want to rely on packet/processed food. I’d much prefer to eat whole foods except the addition of extra protein of course however even then the Honest Food Co pack that I have chosen is paleo. Eventually I will get in to making my own baked beans and I’ve planted a vegetable garden that should keep giving us all the vegetables that we will need.
Grow, grow, grow you little buggers!

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So with that in mind, I thought I would share with you my favourite selections for breakfast, lunch and dinner and I’ll pop up a couple of the recipes that we have adapted.

Breakfast:
Mega Protein Shake – Chocolate Protein Shake Mix, unsweetened natural yoghurt, trim milk, egg white protein powder (makes enough for days!)
Creamy Beans – Lite baked beans, lite cream cheese, paprika, coriander – blend until super creamy

Lunch:
Lemon and Chive Chicken – canned smoked chicken, lite cream cheese, lemon juice, chives – blend into a paste, lemon juice to taste
Chicken and Vegetable Soup – click here for a link to the recipe including the extra protein I added

Dinner:
Beef and Tomato Casserole – click here for a link to the recipe
Black Bean Burrito Cream – click here for a link to the recipe – I skipped the Nacho Cheese Sauce and added lite cream cheese at the pureeing stage for me (small wholemeal wraps for him)

Even if I have to force myself to eat, or set a reminder on my phone, it may as well be super tasty (and presented nice!). Tell you what though – I am SO looking forward to being able to chew my meals. I am moving on to soft foods on Friday, scrambled egg and tuna for breakfast – HELL YEA!

Check out my Pinterest board “Allergic to Sugar” for more recipes and ideas. Do you have any favourite meals that you’d like to share?

“A healthy outside starts from the inside”

Recipe: Chicken and Vegetable Soup

This has been adapted slightly from a Cuisine Magazine recipe.

  • 2 tablespoons olive oil
  • 1 leek, white part only, halved lengthwise, thinly sliced
  • 2 cups baby spinach leaves
  • 1 carrot, peeled, halved lengthwise, thinly sliced
  • 1 stick celery, thinly sliced
  • 1.5 litres chicken stock
  • 4 skinless boneless chicken thighs
  • 1/2 cup frozen corn kernels
  • 2 tablespoons chopped flatleaf parsley

Heat the oil in a saucepan over a low heat then add the leek, carrot and celery and fry gently until the leek is soft. Add the stock and simmer until the carrot is soft.

Add the chicken thighs and poach over a low heat for 10 minutes or until the chicken is cooked through.

Remove the chicken from the soup and set aside for 10 minutes or until cool enough to handle.  Shred the chicken and reserve.

Meanwhile add the corn and the spinach to the soup and simmer for 3 minutes.  Add the shredded chicken back into the pot along with the parsley.

—> at this stage I added extra protein.  I added 1/2 cup of The Honest Food Co NAKED Egg White Protein Powder

Transfer to the soup to a food processor or blender and blend in batches until completely smooth.

Freeze in ice cubes or small containers.

 

Recipe: Beef and Tomato Casserole

This has been adapted slightly from the original: http://www.stuff.co.nz/life-style/food-wine/cuisine/70896855/recipe-beef-and-cherry-tomato-casserole-with-pumpkin–potato-gratin
The wine has been removed – and so has the gratin!

  • 800g gravy, blade or chuck steak
  • Flour for dusting
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 8 garlic cloves, peeled
  • A few sprigs thyme
  • 500ml beef stock
  • 400g can cherry tomatoes (no added sugar)
  • 1⁄2 cup flat-leafed parsley, coarsely chopped

Cut the beef into large pieces. Season the flour with salt and freshly ground black pepper then use to coat the beef.

Heat the oil in a casserole dish and brown the beef well, in batches, removing it to a plate as you go.

If necessary, add a little more oil to the casserole, then add the onion and carrot. Fry gently until very soft but uncoloured. Add the whole peeled garlic cloves and thyme sprigs then return the beef to the casserole. Bring to the boil then reduce the heat and add the stock and tomatoes.

Cook, with a lid slightly ajar, for 1 1⁄2 -2 hours or until the meat is tender (alternatively, cook in the oven at 180°C). Taste and adjust the seasoning if necessary.

Top with parsley then puree until smooth

Freeze 1/4 cup portions in ice cube trays