May 13, 2010

Back from Vacation

I'm back! My daughter and I just spent a fantastic week in Los Angeles with my Dad and his wife. We went to Universal Studios and to Disneyland, and spent a lot of time just hanging around with the family. It was very relaxing and I managed to lose a couple of pounds, despite being on vacation and spending days at theme parks.

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

Ingredients
Halibut fillet - enough to serve desired number of guests
2 eggs
1 1/2 cups walnuts, finely chopped
Salt
Pepper
Olive Oil, to saute halibut


Directions
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

Ingredients
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

Directions
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!

This is my husband's plate of food - I ate about 2 ounces of the fish and a few bites of the cauliflower and was done - so the leftover asparagus will make a re-appearance in an omelet or frittata this weekend.

I'll be three months post-op on  Saturday and will post photos and stats then! 

3 comments:

  1. Hi Margo,

    Thank you so much for your blog. Been looking and so happy to see such great recipes to try. That is a hard part for me and this is great.
    I just got home from Disneyland and had a wonderful time. Sometimes my eyes were bigger than my stomach but also did very well. Ate many things I shouldn't but walked my socks off.
    Got home yesterday after a week of fun and lost 2 - 3 pounds.
    Had my VSG 11/30/09
    was at 260 and now 167.
    Thanks again,
    Cathy in Portland

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  2. I have to agree also, only 6 weeks post op, and always great to find a web page such as yr's.. You look great and can tell by yr word's n pic's you have been working very hard.

    Thnk you...

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  3. Hi Margo,

    I am 3 weeks post op and want to thank you for taking the time to create this AMAZING blog!! Your recipes look delicious! I can't wait to go grocery shopping so I can start preparing some of your recipes. You look beautiful! Your family is blessed to have someone as dedicated as you! Congratulations!!

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