Roasted Cabbage with Lemon<o:p></o:p>
1 medium-sized head of Green Cabbage<o:p></o:p>
2 tablespoons Olive Oil<o:p></o:p>
3 tablespoons fresh-squeezed Lemon Juice <o:p></o:p>
A generous amount of Sea Salt and fresh ground Black Pepper<o:p></o:p>
Preheat oven to 450F. Spray a roasting pan with non-stick spray or olive oil.<o:p></o:p>
Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)<o:p></o:p>
Whisk together the olive oil and lemon juice. Use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, brush the second side with the olive oil/lemon juice mixture, and season with salt and pepper. <o:p></o:p>
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.<o:p></o:p>
Makes 3-4 servings as a side dish<o:p></o:p>
Butter for greasing baking dish<o:p></o:p>
1 (10 ounce) package Frozen Chopped Spinach - thawed and drained<o:p></o:p>
4 large Eggs – beaten<o:p></o:p>
1/4 teaspoon crushed Garlic<o:p></o:p>
Salt and freshly ground Black Pepper<o:p></o:p>
Preheat oven to 400 degrees. Butter an 8x8 glass baking dish. Mix together spinach, eggs, garlic and season with salt and pepper. Pour into prepared pan. Bake for 15 minutes until mixture is set. Allow to cool slightly. Cut into 4 squares. Use spatula to remove squares from pan. Refrigerate or freeze until ready to use.<o:p></o:p>
Variation: To make a whole loaf of this bread, triple the ingredients and pour into well buttered loaf pan. Place pan on baking sheet and bake for 1 hour and 15 minutes at 350 degrees. A whole loaf will yield 12 slices. Use what you need, wrap well, and freeze extra slices or loaves.<o:p></o:p>
Hi everyone. This is buttons922 daughter. I want to say thank you for all the help and recipes. I can't wait to try them. There are good support groups for me and place I can go to. It is nice to see that my mom has a great support group and people that she can ask question to.
Second I just wanted to share the reason I am having the gastric bypass surgery is not just for weight loss. I have what they call gastritis pernicious at a serve case. I had a test done in the hospital where I ate a egg sandwhich on an empty stomach so they could watch it digest and after 4 hours the guy sent me home because it had not moved. The food that I have eatten has even turn moldy and I have strains of ecoli in the bottom of my stomach and the start of my small intestine.
The doctor (my family and my self) are hoping that by creating a new stomach and being on the new deit that I will be able to lead a normal life without the pain and ecoli.
Thank you again to all who have post and sent your support.
Buttons922, hope all goes well for you and this procedure works. A cookbook you might look into is the lo carb book written by Suzanne Sommers. I remember watching her whip an egg with a bit of water, pour it into a small skillet and make a crepe of it. Since breads, biscuits, etc. have some of the most carbs, she used these as a wrap, to make a sandwich. She also made a stack of them then sliced them and used them as 'noodles' for pasta dishes. Eggs have no carbs, neither does butter, cheese, whipping cream, beef, chicken, pork, fish as long as they are just that, like in the butcher shop. You can also use olive oil, olives, no carbs in olives, skip the pimento. You can scramble eggs in butter and slice ham, olives and no carbs. Peas, corn and carrots are full of carbs so try to stick to cabbage, broccoli, cauliflower, lettuce and green beans. Oil and vinegar makes a good dressing for a salad. Don't pour it over the salad, dip an edge of the fork full of the salad in a side of dressing. Just remember, everything else has carbs, some LOTS of carbs and basically anything that is sweet is out but no sugar gelatin is very low. Adkins cook books are very good too and you can find small books that list food and their carb and calorie count. Remember even fresh friut can been heavy with carbs. I love cauliflower cooked, mashed with butter and whipping cream, it's so good and you almost can't tell them from real mashed potatoes but then I like cauliflower any way. Good luck.
I too wish you the best of luck; it's been over 20yrs for me and you learn alot about foods. While carbs are an issue so is the fat content and lots of these things are high in fat which will send you to the bathroom constantly and it's not nice. The diet is low carbs and low fat and high protien which is why I like the South beach diet because that's what it does; Atkins says high protein, low carbs and not to worry about the fat. There was a lady here at the hospital that brought in a couple pounds of fried bacon one night and I asked her if she thought it was good for the diet she said as long as it's high protein and not carbs. It doesn't take alot for any sane person to know while bacon is awesome tasting it sure isn't good at that rate. It's no wonder she still over 300lbs after all these yrs.There are so many ways to fix veggies and even eggs that are great. Paula Dean beat up an omlet and put it into a sandwich bag; squeezed out the air and put it in boiling water about 10 min. I tried it and it works great; it is really fluffy and no fat and it just slides out of the bag so no clean up. It's good you'll have support; I think that's one of the best things that has come about in all of these yrs is the support teams. I hope this takes care of your problem and can live a healthy pain free life.
Originally Posted by Needles
Buttons922's daughter, Everyone has given you so much good advice. I too like South Beach. I have not had surgery, but I wanted to give you a little hint. You can use Stevia for sweeting and it has no calories and is very low on the glycemic index. There are cookbooks out there using Stevia. This is a natural sweetener that is sweeter than sugar. I wish you the best and hope this surgery will "cure" your problem. My prayers are with you.
My hubby cut out all the carbs he could when he learned he was diabetic - lost 70 pounds very fast. But, that was really too drastic. He has kept the weight off for 5 years by eating 1/2 of whatever he used to eat. Worked for him.
My daughter in law had a gastric by pass 2 years ago and she had to have her food measured in teaspoons. So many teaspoons per hour of food and liquid. Everything had to be liquid for every s o long after the surgery - all meat, etc was liquidized in the blender then she got a teaspoon. It was very regimented and she followed it exactly. Still, she had complications to the surgery and now is scheduled to have most of her colon removed next month. Her body did not react to the by pass as expected. some things are tragic.
I must be missing something ... why would one have this surgery done for a weight loss measure? it seems that post-op you do not return to "living" a normal life, eating by teaspoonsful, liquids, etc. Others have shared that they have eaten normally, just less ... if so, then why the surgery and not the change of eating without surgery?
Maybe someone will explain this to me!