Topics in this digest:
1a. Cheese
From: Sheila Derrwaldt
2a. Re: Hi all
From: Victoria
2b. Re: Hi all
From: Victoria
3. Off topic/ good recipe for Veggie Burgers
From: mommy
Messages
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1a. Cheese
Posted by: "Sheila Derrwaldt" sderrwaldt@yahoo.com sderrwaldt
Date: Sun Jun 21, 2009 10:05 am ((PDT))
Oh I didn't mean feta alone!Blech. I use it in salads - not necessarily in a Greek salad but a little on any old salad to add a little more protein and calcium even in small increments.
There are many other goat cheeses as well, but I'm no expert on them. I love cottage cheese so I was lucky there..
Sheila
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From: Dorothy M.. Rosa Durkee <branta@cebridge.net>
To: afterweightlosssurgery@yahoogroups.com
Sent: Sunday, June 21, 2009 12:49:07 PM
Subject: Re: [After Weight Loss Surgery] Hi all cheese
>Yes, yes, yes and it was no, no, no, LOL.
Too funny!
But then I don't think Feta was designed to be eaten by itself. On a
Greek salad, or in Spanokopita, it's heavenly. But alone, as you say,
no, no, no, LOL.
Post-op, I suppose we could eat Spanokopita sans pastry -- i.e., as a
quiche. It's just spinach, feta, and egg, baked. Lovely!
It took some time, but I learned to love goat's milk, which WalMart
carries. And I even learned to love some goat cheese -- very mild,
and never "goaty." Somehow, for reasons I don't understand, mild goat
cheese tastes (to me, at least), "fresher" than just about anything
else. I don't know how to define "fresher," but it's what happens
when your tastebuds sit up and say "Howdy!"
Dorothy D..
--
[Non-text portions of this message have been removed]
Messages in this topic (5)
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2a. Re: Hi all
Posted by: "Victoria" afterwls@aol.com vicstevens
Date: Sun Jun 21, 2009 7:35 pm ((PDT))
To Brenda:
I am convinced that 'something' happens to our bodies that 'keeps' us overweight, making it virtually impossible to lose by any means other than gastric bypass. Yes, that lowers caloric intake, but heck, I did lots of dieting and it didn't help, or it wasn't permanent. Surgery has helped me when I thought I was hopeless. It is a risk, and it means work and self-education and discipline, but it has made all the differences.
Best of luck,
-Vic
group founder
Messages in this topic (26)
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2b. Re: Hi all
Posted by: "Victoria" afterwls@aol.com vicstevens
Date: Sun Jun 21, 2009 7:35 pm ((PDT))
To Brenda:
I am convinced that 'something' happens to our bodies that 'keeps' us overweight, making it virtually impossible to lose by any means other than gastric bypass. Yes, that lowers caloric intake, but heck, I did lots of dieting and it didn't help, or it wasn't permanent. Surgery has helped me when I thought I was hopeless. It is a risk, and it means work and self-education and discipline, but it has made all the differences.
Best of luck,
-Vic
group founder
Messages in this topic (26)
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3. Off topic/ good recipe for Veggie Burgers
Posted by: "mommy" taximommyto9@yahoo.com taximommyto9
Date: Mon Jun 22, 2009 12:18 pm ((PDT))
Mushroom-Walnut-Veggie Burgers
Serves: 5
Serving Size: 1 burger
A wholesome and filling alternative to the traditional hamburger.
INGREDIENTS
3 Tbsp. bulgur
1/3 cup boiling water
1 Tbsp. canola oil
4 ounces sliced portobello mushrooms, chopped
1/2 cup chopped onion
1 garlic clove, chopped
1 serrano or small jalapeno chile pepper, seeded and chopped
1/3 cup walnuts, chopped
1 cup canned pinto beans, rinsed and drained
2 tsp. Worcestershire sauce
1 tsp. reduced-sodium soy sauce
1 large egg white
3 Tbsp. seasoned breadcrumbs
Freshly ground black pepper, to taste
5 whole-wheat buns, split and toasted
5 tsp. coarse seed mustard
5 thin slices red onion
5 romaine lettuce leaves, washed and dried
DIRECTIONS
1. Place bulgur in a small bowl. Add boiling water to cover. Let sit until grain softens, 20 minutes. Drain and set aside.
2.
Heat oil in a medium skillet over high heat until very hot. Sauté
mushrooms until the liquid they release evaporates. Add onions, garlic
and chili pepper. Cook until soft, about 8 minutes. Mix in nuts, beans,
Worcestershire and soy sauces. Remove from heat and let cool.
3.
Transfer mixture to a food processor and pulse 4 times. Add bulgur and
pulse 4 times, until mixture is finely chopped but not puréed. (Or,
chop by hand until very fine.) Transfer to a mixing bowl. Mix in egg
white, breadcrumbs and pepper, to taste. Form mixture into four
patties.
4. Grill burgers about 2 1/2 minutes per side. (Or
cook in a large non-stick skillet with 2 teaspoons oil over medium-high
heat. Cook until browned on both sides, about 5 minutes in all.)
5.
Spread mustard on cut sides of buns. Add a lettuce leaf to the bottom
halves, then a burger, then a slice of red onion. Add the top halves of
the buns and serve.
NUTRITION INFO
Calories: 314
Fat: 11.9 g
Carbohydrates: 40.1 g
Protein: 11.7 g
Printed with permission from the American Institute for Cancer Research.
The American Institute for Cancer Research (AICR) is the cancer charity
that fosters research on diet and cancer and educates the public about
the results.
You can easily judge the character of a man by how he treats those who can do nothing for him. -James D. Miles-
[Non-text portions of this message have been removed]
Messages in this topic (1)
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