summerset

The portions look totally like the amount I usually eat. Maybe I am the problem, lol.

Inspired by the pasta casserole the cafeteria at work had today. Since it wasn't vegan of course I was going: ?

Might be the different portion sizes in different countries but I don't really stick out with my portion sizes in public, depending on what I eat. We went to a restaurant lately and I had a main dish and a dessert. Granted, the evening was long so dessert was about an hour later than the main dish but anyway.

Seitanmedaillons, Semmelknödel & Rotkraut. It matches the season. (Cleaning out the fridge, freezer and shelves again.) Usually a brown sauce belongs to this dish but I didn't have any so I did some fusion kitchen and used some hoisin sauce. I also had duck sauce available but after trying and not liking it I threw that one out. The medallions were made in the oven which made them a bit too dry but I was too lazy to pan fry. Not sure how I will dress up the four leftover ones. I also have three Knödel as leftovers. Maybe I'm simply opening a package of Rotkraut again, lol.

Lower body lift includes even more. Butt lift, mons lift and conturing the outer thighs. This is important. Usually surgeons try to show their patients pictures of bodies that look at least kinda similar to their own.

No. It's by far not the same. Also there is no "bariatric diet". The recommended diet varies from country to country, even from team to team. By far not every dietician recommends this.

Banana, Alpro Protein Pudding, almond butter.

However, it really is the magic dust in egg-y vegan recipes. Without it - just forget the whole recipe! It's simply not the same.

I made a fusion out of several recipes. I don't weigh or really measure anything to the t. Here is my personal keeper: - tofu, one 200 g block (not too firm but not silken tofu, you might need to experiment with available brands) - some red onion rings Fry that in a bit of oil. Then add - turmeric, about 1 tsp and a little bit of hot water and stir until the tofu is yellow. - white almond butter, about 1 tsp (I use the one with European almonds, it has a slightly less sweet taste) - soy skyr, about 2 heaping tsp Stir around again, then add - nooch, lightly cover the whole mass in the pan and add a bit of hot water to make it creamy and stir some more - add the magic dust last: kala namak to taste ETA: I sometimes add mushrooms to this. With the nooch you might need to find your favorite as well. Nooch varies in taste - big time. Interestingly enough my husband asked me for my recipe as well today ? (I'm going to teach him the recipe when he comes over next weekend).

I guess by now you guys on here know some of my preferences. Scrambled tofu with bacon, rye bread with Mett and red onions, Camembert on apricot jam. Plus one of my favorite coffee mugs pictured. ETA: the "bacon" got good and crispy this time.

I'm on-call today and while I'm feeling a little tensed (and already had an awful quarrel within the first hour of duty this morning...) I could somehow make up my mind to cook something up: Re-heated tadiq rice from the freezer, Vivera like-chicken filet, a stew made from bottled tomato, date tomatoes on their last leg, an aubergine, garbanzos, harissa spice, cinnamon, raisins and some peanut butter. The yoghurt stuff is soy skyr with a minty spice, red bell pepper and cucumber. Lightning is bad as it's already dark and daylight makes the best pictures. Plenty of leftovers from the stew. The second filet will be cubed and put on a salad I bought on Thursday.

Oooooooooooh, these look beautiful!!! ?

One of these expensive fruitcups. Sometimes I can't resist. The two I bought were 30% off because MHD.

Another brunch. The "bacon" wasn't crispy enough. It was the first time I got it and I have some slices left so I'm going to give it another try tomorrow.

Skin removal surgery is a huge game changer when it comes to body image. Excess skin is an incredibly awful mind f*ck.

Another Sunday brunch. All vegan.

"Ok, so let's find a different way to get around covering!" (That's how German insurance companies would respond.)

Routine. Vacation is vacation. Home is home. Work is work. Use your usual schedule to get back to your usual habits. For me going back to work after vacation is like flipping a switch when it comes to eating or exercise (good and bad at the same time *coughcough*). Because the foods taste good. We want what tastes good. Simple as that. Most likely the cravings won't stop, at least not 100%. You need to develop your strategies to handle them.

I have that aftertaste as well, doesn't matter the product. I take it before a meal.

Judging??? Take a look at this: Junk food dinner time!

Lavender lemonade. I have trouble imagining how that might taste but it looks very pretty, indeed!

It also sheds some light on the often poor results in regards to weight loss after revision surgery (exception seems to be band to bypass; these patients often seem to have good results).

This. Some people have weird expectations in the long run. However, sometimes I think their surgeons even fuel that expectation or at least they do nothing to combat that (false) expectation. Dr. Weiner has an interesting video about growing portion sizes on YT. Interesting chart at about 1:30 min

This looks like such a little amount of food. I can't believe it's supposed to have 271 cals.

It's gotten too cold already compared to last year. And even after years I'm still not over the fact that German stores start selling X-mas chocolates etc. in August.