So I promised to start taking some photos - and actually charged up the camera and did it! This weekend the scale has continued to cooperate and I have lost 5 pounds total over the past 10 days - yeah! More exciting though is that I am actually starting to see the difference in the mirror. I am starting to have an actual waistline again and the apron of chub that I call my belly is steadily shrinking. Also I fit into some jeans yesterday morning that haven't fit for about 4-5 years. The pounds lost since my pre-op diet total 25, over a six week period, which I logically know is a lot of weight, but which feels a bit slow to me at times. The inches lost though are really what is exciting to me. I am a bit worried however that I will have the appearance of a physically fit shar-pei when I am done with all of this...
Anyway, as promised, here are the recipes and photos:
Salmon with Shallot and Lime Salsa Fresca
Salmon fillet or steak - your choice, as much as you need to serve yourself / family / guests
1 Large Shallot
1 large clove garlic
salt and pepper
2 Tbs Olive Oil - (Walnut oil would be delicious also!)
Splenda (to taste) if you like it a little bit sweet
To make the salsa fresca:
Peel and then mince the shallot finely and place in small bowl
Grate about a teaspoon of zest from the green skin of the lime and add to bowl (Don't grate the white stuff - it is bitter - and use a zester or the smallest holes on your grater.)
Squeeze juice from the lime, add to bowl
Mince or put garlic through garlic press, add to bowl
Add Olive oil
Mix well, add salt and pepper to taste
A bit of Splenda takes some of the bite out - we like it with citrus marinades and salsas like this one
Let sit until salmon is ready.
I prepared salmon on the stove top, sauteed in a bit of olive oil - but you could also bake it or grill it. If you do grill it (My favorite - especially if I add some soaked wood chips to the fire), zest your lime, cut it in half, then set the halves. cut side down, on the grill for a few minutes until they char a bit. Once cool enough to handle, squeeze the juice from the charred halves into the salsa then proceed with the remainder of the recipe as usual - very very tasty this way!
Portion cooked salmon onto plates, top with salsa fresca and you are good to go!
I served this with some fava beans, topped with peccorino cheese, and with some sauteed corn.
The picture below is of my meal on a salad plate - I couldn't finish it all - ate most of the salmon, a few of the beans, and yes, all of the corn (it was just a tablespoon, and I know it's full of carbs, but so tasty...!)
This morning I made oatmeal for my nine year old, who won't eat eggs, and Scrambled Eggs and Sausage for my husband and me.
Green Eggs and Sausage
Cook your sausage, any type, as usual or according to package directions
For the two of us (and he is a big eater)
3 large eggs
2 Tbs Almond Milk, or soy/dairy milk or cream
2 Tbs prepared pesto
Salt and Pepper to taste
1/4 - 1/2 c Shredded Cheese (I used a pizza blend that comes pre-shredded because I am lazy in the mornings!)
Scramble eggs in small bowl and mix in remainder of ingredients, except shredded cheese.
Heat oil or butter over med-high heat and scramble eggs, adding cheese when egg mixture is almost, but not quite set.
Divvy it up and serve.