If any of you out there have a few favorite recipes that you have used once you were on "Regular food" again, I would love to see them. I am compiling a recipe binder for such items.

Thanks! :tongue2::thumbup::smile::thumbup::thumbup::thumbup::thumbup:

Try this link for low carb recipes and the cookbook, Primal Cravings.

http://www.health-bent.com/

The desserts look great, too, but from my own experience once I started having yummy desserts it was a slipper slope right back to old habits.

So, just stick with the high protein meals and the salads!

I ordered the cook book, yesterday, so I can't give a review yet -- but it got fantastic reviews from others including my surgeon and his nutritionist.

~hiddn

Diet pizza!! I take a beefsteak type tomato and slice it thick. Set it on an oven tray (for my toaster oven) and top it with cheese, a bit of pepperoni cut small, and a few mushroom and olive slices. Toast it in the oven until the cheese melts. A bit messy, but very yummy.

I understand the slippery slope. For me it is fruit or any grain. The desserts only work for me if my carbs are very low or else they become a slippery slope also. That said, I do love summer and all the fruit. Don't lose any weight--actually, I gain. But the fruits are so yummy. I make low to no-sugar-added fruit rollups.

Now the fruit in our yard is about gone, so am putting up tomatoes, freezing peppers and dehydrating shredded zucchini. The shredded zucchini makes great zucchini bread. Yes, I know it has grain, but my husband loves it.

It is time to go back to low carb and lots of Protein for me. I need to lose about 100 more pounds, which doesn’t sound so overwhelming as it did before I’d lost over 150 lbs. It won’t be as easy as the first 150 lbs., but it will happen.

No Noodle Vegetable Lasagna Recipe

Ingredients for Original Recipe:

Extra virgin olive oil spray

1 medium eggplant, trimmed, sliced lengthwise in 1/4-in thick slices

2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices

1 large egg, beaten

3/4 pound part-skim ricotta cheese

Crushed red pepper flakes, to taste

1/4 cup basil, fresh, cut into thin strips

1/2 cup grated Parmesan cheese, divided

4 cup pure marinara sauce, divided [Note: Use 2-3 cups for thicker lasagna. This is my preference!]

1/2 pound shredded part-skim mozzarella cheese, divided.

Directions:

Pre-heat oven to 400°F. Coat two baking sheets with olive oil spray.

Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; spritz vegetables with olive oil spray.

Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.

Meanwhile, in a medium bowl, combine egg, ricotta cheese, red pepper flakes, basil and 1/4 cup Parmesan cheese; set aside.

When vegetables are done, reduce oven temperature to 350°F.

To assemble lasagna, coat bottom and sides of a 14×8 inch baking dish with olive oil spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture, top with remaining mozzarella, then sprinkle with remaining Parmesan cheese.

Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes.

Slice into 12 equal pieces