A few achievements: First, for the first time in memory, I fit comfortably in the airplane seat, with plenty of extra room in the seatbelt. Woohoo! NO more travel angst! Then, I spent 10 hours walking all over Disneyland, with very little fatigue and minimal soreness - and no arthritis pain in my knees and feet. This is fantastic for me!
Finally, I did splurge a little bit in terms of my eating (some Dole Pineapple Whip at Disney, a couple of slivers of birthday cake during the week - both of which I enjoyed thoroughly), but it was great to feel that I was in control of the food decisions I made and to not feel obsessive and funky about eating.
Anyway, it's good to be home again and to not have a bunch of assignments hanging over my head for school. Today I got out to the grocery store and the garden shop, worked a bit in the garden and made this delicious halibut dinner: Walnut Crusted Halibut, Roasted Asparagus, Pureed Cauliflower with Parmesan and Roasted Garlic. Recipes below:
Walnut Crusted Halibut
Halibut fillet - enough to serve desired number of guests
1 1/2 cups walnuts, finely chopped
Olive Oil, to saute halibut
Remove (or have your fishmonger remove) the skin from the halibut, sprinkle fillets with salt and pepper
Beat eggs until thoroughly combined
Dip halibut into egg until coated, then into walnuts, pressing walnuts against fish so they adhere
Saute in olive oil over medium heat until fish is cooked through, but still tender and moist, turning once during cooking.
(Note: this doesn't look NEARLY as good as it tasted - the heat was a little high and it was overbrowned a bit - but the flavor was really rich and delicious!)
Pureed Cauliflower with Parmesan and Roasted Garlic
2 Tbsp Olive oil
4 Cloves garlic, peelef
1/2 head of cauliflower, trimmed and broken into florets
1/2 cup grated parmesan cheese
2 tablespoons Greek yogurt - or you could use plain yogurt, sour cream, heavy cream, or half and half
Salt and Pepper to taste
In small saute pan, slowly cook garlic cloves over medium low heat, turning each clove occasionally, until the garlic is a deep golden brown all over. Remove from heat, and set aside
Meanwhile, cook cauliflower over steamer, or in boiling water, or in microwave until very tender.
Drain cauliflower very well and return to cooking pot
Add garlic, along with the oil in which it was cooked, the Parmesan cheese, the Greek yogurt and either mash with a potato masher, puree with a stick blender, or chuck the whole lot into a food processor and blend. (The food processor does the best job of producing an extremely smooth puree, but I am lazy and don't want to haul it out and wash it, so I use my immersion blender.)
Taste and add salt and or pepper if you think the puree needs it.
My husband, who is not on a low carb diet - but actually on more of a "See" food diet - LOVES this stuff!
I'll be three months post-op on Saturday and will post photos and stats then!