Advice that makes you crazy.

[Cari Dickenson 148]

Heya. I mean the low fat/low carb diet that they want done for the pre-op. The "consider losing 5-10lbs" thing. So I've been hitting the greenery hard. Nothing fried, no breads, very lean meats, no Condiments. and I'm chopping the portions down as much as I can.

To me that generally winds up with a kind of bland product. I've been trying to combat it with lots of spices. I've come up with a sort of stir fry.... thing.... that tastes vaguely mexican.

I lost 28 pounds on my pre op liquid diet ( only solids were cottage cheese and yogurt) It was pretty cool actually... Learn how to season... and Protein meat... best low carb low fat you can eat and its not horrible to just eat meat Its whats helping me kick fats butt right now Since surgery I have to use condiments.... For my meats... so be prepared for that... Cos even the slightest not moist meat will give you trouble. You got this!! Rock it!

[janeti 1]

Haha

[bellabloom 2,469]

Hahahahah. Do it. (The pee part not the pizza part )

[Cari Dickenson 148]

Hahahahah. Do it. (The pee part not the pizza part )

What would you say if I told you there is a pizza we can have Bariatric legal Pizza

Ingredients

One pound ground (raw) chicken breast - or 3 small boneless breasts, pulsed in food processor

½ cup grated Parmesan

1 cup freshly shredded part skim mozzarella - one cup shredded cheese is 4 ounces by weight

½ teaspoon garlic powder

Sea salt and freshly ground black pepper

Dried oregano

½ cup prepared Pasta sauce

Crushed red pepper flakes

4 or 5 basil leaves, rolled and sliced

Toppings - lets not go crazy with fat - I used Molinari very lean pepperoni in paper thin slices

Instructions

Preheat oven to 450°F and line a baking sheet or pizza pan with parchment paper or foil sprayed with non stick vegetable cooking spray.

In a medium bowl combine the ground chicken with ¼ cup parmesan, ¼ cup mozzarella, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon oregano.

Mound the chicken mixture onto the parchment and pat into flat rectangle or disc. Cover with plastic wrap and evenly press or roll the chicken into a 7x10" rectangle or round. I use a rolling pin to get it very thin. Remove the plastic wrap and roast until golden, 12 to 15 minutes.

Smear crust with sauce, scatter with ¼ cup Parmesan, ¾ cup mozzarella, layer with toppings and season with a sprinkle of crushed red pepper flakes and ¼ teaspoon oregano.

Pop back into hot oven and cook until melted and bubbly 6 to 10 minutes. Remove from oven and scatter with chopped basil