What’s for dinner? The non cooks version.

[JennyBeez 289]

On 7/10/2024 at 9:03 PM, ShoppGirl said:

Some really great ideas. Thanks. I googled the Tempe and I’m not sure if I’m adventurous enough for that quite yet but i keep saying I’m going to attempt to make tofu And give it a try. Or should I maybe have it at a restaurant first? Just so i know how it’s supposed to taste. Do they even have tofu at non-vegan restaurants? I don’t think we have a vegan one near me. Maybe my friend does- She is in a little bit bigger town.

If you have a local Chinese or Korean restaurant, they most likely have a few tofu based dishes.

One thing about tofu is that there are different firmnesses (soft, firm, extra firm) which really change the texture a lot. When you're new to cooking with it, just buying the wrong kind for what you plan to do with it can make your dish unpleasant. (Or not knowing how to treat it! I love stir fried tofu in restaurants but couldn't get mine to brown up nicely because for the longest time I didn't realize I needed to press the excess Water out for a fair bit beforehand)

The other thing is that tofu has a very mild flavour. It mostly just is a great Protein with some nice texture variants which picks up other flavors.

If you have a vegan friend, you might be best off just asking them if they can give you an easy recipe to try -- or see if you can wriggle a tofu-dinner invite from them one day so you can try it out 'properly'.

One of my favorite new ways to eat tofu post-OP is in dips! It does kind of mask the tofu though, so I don't know if you'd get a 'tofu experience' out of it.
I've done this one a few times with different variants of herbs: https://www.walderwellness.com/herbed-tofu-dip/ (I tend to skip the parsley and replace with fresh basil, and usually omit the vinegar entirely)

[ShoppGirl 5,072]

59 minutes ago, JennyBeez said:

If you have a local Chinese or Korean restaurant, they most likely have a few tofu based dishes.

One thing about tofu is that there are different firmnesses (soft, firm, extra firm) which really change the texture a lot. When you're new to cooking with it, just buying the wrong kind for what you plan to do with it can make your dish unpleasant. (Or not knowing how to treat it! I love stir fried tofu in restaurants but couldn't get mine to brown up nicely because for the longest time I didn't realize I needed to press the excess Water out for a fair bit beforehand)

The other thing is that tofu has a very mild flavour. It mostly just is a great Protein with some nice texture variants which picks up other flavors.

If you have a vegan friend, you might be best off just asking them if they can give you an easy recipe to try -- or see if you can wriggle a tofu-dinner invite from them one day so you can try it out 'properly'.

One of my favorite new ways to eat tofu post-OP is in dips! It does kind of mask the tofu though, so I don't know if you'd get a 'tofu experience' out of it.
I've done this one a few times with different variants of herbs: https://www.walderwellness.com/herbed-tofu-dip/ (I tend to skip the parsley and replace with fresh basil, and usually omit the vinegar entirely)

No vegan friends but working on finding a restaurant that serves it so I have some clue what I’m trying to achieve if I make it. That Walder wellness site looks like it has a lot of healthy recipes thanks. 🙏🏼

[ShoppGirl 5,072]

Okay so tonight I had cauliflower crust pizza. I didn’t make the crust. It was frozen. Not the absolute greatest but not terrible either. I made it with ricotta, mozz, chicken and onions so I got my Protein at least. I have a battle between my brain and my stomach trying not to eat too terrible in these next couple of weeks Before I start my preop.

[JennyBeez 289]

21 hours ago, ShoppGirl said:

Okay so tonight I had cauliflower crust pizza. I didn’t make the crust. It was frozen. Not the absolute greatest but not terrible either. I made it with ricotta, mozz, chicken and onions so I got my Protein at least. I have a battle between my brain and my stomach trying not to eat too terrible in these next couple of weeks Before I start my preop.

Ooh, that actually sounds pretty good! You just reminded me that I have a nice NSA barbecue sauce (from whatever Guy Fieri's brand is, lol) in my fridge. I used to love bbq chicken pizza, I wonder what kind of bariatric-monstrosity I could come up with. I know I have some Protein wraps from FlatOut in my freezer that I haven't worked up to trying yet.

[ShoppGirl 5,072]

1 hour ago, JennyBeez said:

Ooh, that actually sounds pretty good! You just reminded me that I have a nice NSA barbecue sauce (from whatever Guy Fieri's brand is, lol) in my fridge. I used to love bbq chicken pizza, I wonder what kind of bariatric-monstrosity I could come up with. I know I have some Protein wraps from FlatOut in my freezer that I haven't worked up to trying yet.

Let me know if what you come up with is good. I absolutely love pizza and one slice of it the way I make it isn’t bad but I always go back for seconds a little later. I would love to find a way to make it even healthier.

[Dub 10,026]

Last night I was lazy and made a road trip out for a 5 calorie iced coffee and grabbed a Southwest grilled chicken salad with creamy salsa ranch dressing from Chic-Fil-A.

 

[TiredAngel 11]

I was a big Keto fan, so my recipie a may be a little higher in fat. My go to pancake: spray a bowl with cooking spray, cut a cream cheese block 1-2 oz off and drop into the bowl, microwave bowl for 15 seconds. Crack an egg or two into the bowl and smash the warmed creamcheese into the egg super well. Heat for 1 min (if center is firm, if not add 30 sec till firm). Takes me 2 min per pancake. I too with sugar free Syrup, 5 blueberries and chopped pecans and cinnamon. I have tried all the different measurements (1 egg, 2, cream cheese 1-2 etc they all work it’s just preference. I do 1/1 ratio).

[TiredAngel 11]

I have a ton of random stuff. Umm I have a home made flax “oatmeal” I mix with Protein Powder. I keep it in a canister near my coffee maker for “fast meals.” A scoop, add hot Water from kurig, go. I make almond porridge when I need filling comfort food: 3 tbs almond meal, 1 tbs flax meal, 2/3 cup Water, tsp vanilla or whatever flavor (orange was fun). Boil till thickness I like, then take off heat, wisk in one egg and 1 tbs butter and or coconut milk etc (beat like mad so the eggg e corporates without cooking and leaving pockets of cooked egg). I make a ton of crustless quiches and freeze slices. Quiche seems had, but it is super easy to make and often cheep. Its mainly eggs, milk, cheese, and stuff a veg and or meat in it. I use them to “dispose of leftovers.” I can make 4 in an hour and have Breakfast for a month packed in my fridge.

[TiredAngel 11]

My favorite tofu dishes are either agadashi tofu ( firm tofu, drain, pat it dry, roll it in corn starch and bake or fry it) mix 2tbs soy sauce, Water, mirin in a bowl with 1 tsp ground fresh ginger, drop tofu in and eat immediately. or tofu tofrites: extra firm tofu (drain, pat dry and allow to dry wrapped in paper towels with a plate on top to squish out water, while you make the batter. I have a bunch of batters. Off the top of my head 1c almond meal/flour, 1/2 c coconut flakes, and like 2 tbs Cajun seasoning. Cut tofu into fat fry sizes and dunk it milk or a scrambled up egg then batter and place on baking sheet with parchment paper (or it sticks and is bad ) 15 min at 400 and or until outside is panko crispy. Salt if needed. Good as is or with dips also great with shrimp. Or tofu chocolate pie/ mouse: everyone likes this with different amounts of sugar (if I eat sugar I suddenly can’t think about anything but binge eating for a week). So I just use the darkest and most cocoa powder chocolate I can get and melt 1.5 cups and toss it in a blender with an already prepped block of silken tofu (prep, wrap it in paper towels 2-3 layers till try, so not squash silken to get out water). I then add a sprinkle of salt and a tap vanilla. Scrape it into cups or a pie tin…. Refrigerate for 2 hours. My sister makes this with a cup of sweetener… I skip. Pardon.. seriously all day I think about food. Get a notebook or notecards. Separate it into categories by how long it is to prepare. Start with your under 5 min, 30, or whatever times you need. Put carb, Protein, etc info in the back. Make your recipe set. When you are bored with food… a crazy good recipe like sukiyaki with konjac noodles or muscles in a savory broth, spoil yourself. Or mix up your cards you have saved. Add cards as you like things. But make sure you have a ready supply of “crap I can make with on hand pantry stuff when I didn’t go shopping,” “crap I can make under 5 min, I am starving,” and “crap that freezes great for oamc food prep so you are never having to resort to crap take out.” You will feel like you’ve got the Bariatric Eating down after you have your recipe book.