Limited food choices and bored! Help!

[Jewel]

I posted before that I am on a very strict diet for 30 days that a doctor has put me on before I have surgery on May 14. I have to lose as much as I can in a HEALTHY way, before that date. I am very, very, very limited on the foods I can eat, and I'm out of ideas. It's Day #3 out of 4 weeks, and I'm not gonna make it unless I have suggestions!!
I can eat nothing processed. No salt. No sugar. No dairy. Nothing out of a bottle or can unless it's flavored vinegar with very little sodium. I'm eating every two hours, 6 meals per day, and I'm doing an hour on the treadmill (2.9 speed/no incline per his orders) five times per week. I've never done THAT before, so the fact that I just finished my third day at the gym and lasted an hour each time has me feeling pretty darned smug!

Anyway, here's the menu I'm supposed to follow. You'll see asparagus a lot, because he believes this veggie is God's Gift. I like green beans better because I have to have 'crisp' veggies, but I can substitute half the time. Keep in mind I have to tote 4 of these 6 meals to work pre-prepared...OK, here goes:

5am- 2 scrambled egg whites w/1 cup asparagus or green beans.

8am- 2 oz protein (chicken, turkey or fresh tuna) with 1 cup asparagus.

10am- 2oz protein with 3 oz baked potato or one small apple.

12:30pm- 2 oz protein with 1 cup asparagus.

3pm- 2 oz protein with 3 oz baked potato or one small apple.

5:30pm- 2 oz protein with 1 cup asparagus.

***That's my day... http://www.cookinglight.com/bbs/frown.gif What I've been doing is smoking chicken breasts with my stovetop smoker (after rubbing with salt-free spice blends) and shredding them. Easier to measure out 2 ounces when shredded. I've been steaming either the green beans or the asparagus and adding salt-free seasonings and a bit of low-sodium chicken broth for 'wetness' and mixing the meat and veggies together for a little stirfry without the fry. My potatoes I've baked, then mashed with a bit of chicken broth, chives, garlic seasoning, and stuff called 'No Salt'. I measure out my 3 oz portions before work and I'm on my way. My apple I either eat whole, or I discovered last night during a sweet attack that I could peel and chop a Granny Smith, then sprinkle a bit of Brown Sugar SugarTwin and cinnamon on them and microwave. Instant Baked Apple. That, I'm thrilled with! Now I need something else to eat or I'm gonna lose it!

Sorry this post is so long, but I'm at the end of my little rope here. I can't use any soy sauce or worcestershire, and no salsa unless it's homemade (sodium) and I don't know how to make it. http://www.cookinglight.com/bbs/redface.gif It's hard for me to cook without some kind of condiment besides spices! I can season or marinate with fruit juice but I never have, and I'm not sure which ones to use. I can eat tuna only if its fresh, no canned (sodium). I am allergic to all other seafood.

On the upside, I'm only on Day #3 and I feel better, I'm not bloated, and I can tell I'm going to do well! The hard thing is going to be keeping boredom away. Does anyone have any words of wisdom?? I'm gonna go steam my beans while I wait. Thanks so much!

[jmarie]

I love poached boneless-skinless chicken breasts with just a little water and some cloves of garlic....The key here, is to use seasonings to the max! Get some salt free seasonings....You would be surprised at how good a baked potato tastes with salt free seasonings on it! Experiment!
Best of wishes and keep us posted as to what you are doing and how you are doing!

[BosunsWife]

Do you just not like asparagus, or just that it is soft? I steam my asparagus till soft, crisp and then marinate in some vinegar and oil (if you can have it) with spices. I eat it cold, very yummy!

I don't mean to be nosy, but is this a diet simply to get you to lose a lot of weight before your surgery, or is it a diet specifically designed to rid your body of certain things before surgery?

I too had to try and get my weight down before an orthopedic surgery a number of years ago, but don't recall my doctor being so drastic as yours. He did want me to continue to work out as much as I could considering my surgery was to bone graft my hip (socket had worn down to a nub) for the second time. I did low impact aerobics and rode an exercise bike.

Good luck and try to keep your boredom level down and spirits up!

[Jewel]

[QUOTE]Originally posted by BosunsWife:
I don't mean to be nosy, but is this a diet simply to get you to lose a lot of weight before your surgery, or is it a diet specifically designed to rid your body of certain things before surgery?

I am having a Tummy Tuck Revision surgery in May. My original TT was in January, and he didn't do the job to either of our satisfaction's, so he's going back in to tighten things up! http://www.cookinglight.com/bbs/biggrin.gif I have about 20 lbs to lose before I'm comfortable with myself, and the doctor has told me that I need to lose as much as I can before surgery. If I lose too much weight after things are tightened up, I may loosen again. There's a time limit, so he wanted me on a program that would be healthy and keep my metabolism burning at all times, but still keep all foreign stuff out of my body, like processed foods and salt.

I like asparagus, but if I steam the stuff more than 2 minutes it's nearly too soft for me. I can use vinegar, but no oil. I should also probably mention that I'm not a salad person! Probably the reason I gained 140 lbs in the first place! That's why I can't just make a green salad and roasted chicken with a vinegar dressing and be done with it. I would like to put cabbage into the rotation, but was told its too sweet. Sheesh! http://www.cookinglight.com/bbs/confused.gif There's not much out there for me! Just hoping that someone out there had some amazing idea on how to season/cook/steam/roast turkey, chicken, green beans, asparagus, potatoes and broccoli without the stuff most of us take for granted while cooking! Thanks! http://www.cookinglight.com/bbs/biggrin.gif


[This message has been edited by Jewel (edited 04-18-2001).]

[sneezles]

OK, as far as the asparagus goes - don't steam it! Try roasting it in a oven that is set for 450º for about 10 minutes. You can roll it in garlic and spray it with olive oil first. Very Yummy!
So does the potato have to be baked? Couldn't you roast or "fry" it. Cooking in a cast iron pan is pretty close to "frying" or roasting it. No extra oil is needed and the potato will brown nicely in a cast iron pan.

The 2 oz protein that is listed 5 other times during the day leaves a lot of room even if it has to be chicken, turkey or fresh tuna (Starkist brand tuna does make a sodium reduced canned tuna...and it has a lot less sodium than most other tunas)

I wish you well and hope that you find other sources to meet the requirements of the diet.

[KimKelly]

Jewel, what about something with a mexican flair? I use shredded chicken to make fajitas, enchilada, or just plain "Ole salad"! I know you said that you are not a salad person, but if you put the topping over a bit of lettuce, it wouldn't be too bad. If you can have a tortilla then wrap it up. Anyway, here's what I do for a low salt/fat version. We shred or stir fry the chicken along with some onions and red peppers, a bit of corn and some black beans. I use a spice called Mesquite seasoning by Spice Hunter and it is salt free. Towards the end of the cooking I add a handfull of cilantro and a Tablespoon or so of lime juice. (I do use it from a bottle, but you could always squeeze your own lime!) I usually add guac and sour cream, but I have a feeling that will not be on your diet. I hope some of these things are on your approved list of foods. Hope I found some of the foods you can eat!
I'm not sure how it would be with asparagus though.... http://www.cookinglight.com/bbs/smile.gif

Also if you can have egg whites you could hard boil the eggs and just eat the white part.
Good luck!

Kim

[kwormann]

I would crisp steam the asparagus then plung them in ice water until chillled. I LOVE them cold!

Where is your grains? Did he tell you no grain/fiber????

[This message has been edited by kwormann (edited 04-20-2001).]

[Mamasue]

Can you have balsamic vinegar. If so drizzle over some chicken and asparagus with garlic. Soup: how about some low fat/low sodium chicken broth with chicken and veggies...pasta if you can have it or rice. How about fruit...strawberries with balsamic vinegar, grapes, oranges. You could make a homemade salsa by just chopping up some tomatoes, purple onion, peppers and some kind of fruit that you can have.

Good luck and keep us posted http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Mamasue (edited 04-19-2001).]

[tovie]

I've baked chicken breasts in cranberry juice and they were pretty good.

You said you don't like lettuce, but what about something like a lettuce wrap? Shred your chicken and cook it with some garlic, ginger, sugar sub, maybe a little vinegar, green onion and aspargus (or some other veg you can have) and wrap it in a lettuce leaf.

Scrambled eggs are good with salsa or sometimes I just chop up vegetables. Cook them a little first, then pour the eggs over them. Tomatoes, onions and hot peppers. Mushrooms are good too, if you can have those.

And what about bean salad, that stuff with green and yellow beans, kidney beans, onions, etc. There is a fat free version of the recipe, I'll see if I can find it.

Vegetable soup - chic broth and sodium free tomato juice and whatever veggies (I put aspargus in mine sometimes). Use lots of spices.

This is really good on chicken. If you can't have any of the fruits, substitute something else that sounds good (i.e., apple for the pear)

Summer Fruit BBQ Chutney

2 pears, cored and chopped
4 plums, chopped
1/3 cup brown sugar (use your sugar sub)
3 Tbs raisins
1 tsp ginger
3 Tbs green pepper, chopped
1/3 cup cider vinegar
2 tsp grated lemon peel
2 drops Tabasco (dice a hot chile if you can't use this)

Combine all ingredients except green pepper in a saucepan, bring to a boil, reduce heat and simmer for 30-40 minutes, until thickened. Stir in green pepper and cook 5 minutes. Cool and keep in fridge up to 3 weeks.

[Jewel]

Thanks so much for the help everyone! I'm starting to see some light at the end of the tunnel. I can't eat any fruits right now that aren't apples, pears or peaches. Grapes, raisins, strawberries, etc have too much sugar and have been forbidden. http://www.cookinglight.com/bbs/frown.gif

I would like to try roasting my asparagus or broccoli tonight, but I can't use olive or vegetable oil. If I sprayed them with just a bit of cooking spray do you think it would still work? I could also put them on the grill or in my grill 'basket' but I'm afraid of not using any oil. Any fats are forbidden, as are grains and fiber, so that means no tortillas or wraps. I'm getting all my fat from the meats, and all my fiber from the limited veggies I can have.

I know this sounds like a crazy diet, and normally I wouldn't endorse anything that limits fruits, veggies and grains, but it's only 30 days out of my life, and I stand to 'gain' quite a bit with the extra energy and weight loss before this surgery. Honestly, I haven't been hungry! I'm eating every two hours! Soups have never been mentioned, but I would have to use water, not chicken broth. The only broth I'm supposed to use is homemade without salt or 'Pritikin' that also has no salt. I can't find that one, so I'm using the Swanson low-sodium and only using a tsp at a time for wetness in my potato and chicken/green veggie mixture.

After Monday morning's first week weigh-in I'll get a consultation with the doctor, and I can ask him then if I can add more veggies and fruits into the eating plan. Until then, it's making those 4 or 5 foods interesting with limited resources! Anyone have a good recipe for homemade salsa without salt? I need something that I can almost 'puree' in a blender 'cause I'm not big on 'chunky'. It's my texture thing! http://www.cookinglight.com/bbs/biggrin.gif Thanks again!

[sneezles]

Jewel,
For fresh salsa try this recipe from the CL Complete:

Chunky Tomato Salsa (You can puree in the blender, it will still taste good)

1 1/2 cups finely chopped seeded tomato(about 3 plum-easier to seed)
2 tbs minced green onion
2 tbs chopped fresh parsley
1 tbs balsamic vinegar
1 tsp water
1 tsp olive oil (omit)
1/2 tsp dried whole tarragon
1/8 tsp back pepper
1/8 tsp salt substitute

Combine all ingredients in blender or food processor and mix to desired consistency.

There is also a peach salsa recipe:

1 1/2 cups coarsely chopped peeled peaches
1/2 cup red onion
2 tbs fresh lemon juice
1 1/2 tbs minced fresh cilantro
1 tbs minced shallot
1/4 tsp chopped seeded serrano chile
1/2 tsp Brown sugar Sugar Twin (the recipe actually calls for honey but the brown sugar would be a good sub)
1/8 tsp salt sub if desired

Again mix to desired sonsistency in blender or processor.

The peach one would be great with the cmoked chicken.

[Jewel]

Oh Sneezles, thank you! I never even looked in the Complete cookbook, I missed that one! You're right, the peach would be wonderful if only I could find them!! Not a peach to be found in Seattle as far as I know!

I'm making Salsa tonight! Thanks again! http://www.cookinglight.com/bbs/biggrin.gif

[Beth H]

I hope this doesn't come across as "butting in" or second-guessing, but I am interested in your doctor's comment that he wants you to keep all "foreign stuff out of your body. . .like processed foods and salt." I understand the processed foods part, especially since you are trying to lose weight fairly rapidly, but I have to admit I don't really see how salt qualifies as a "foreign" element -- after all, we all have saline in our bodies. It seems to me that you could achieve the weight loss and general improvement of your health by merely reducing salt -- and perhaps switching to sea salt or kosher salt instead of iodized table salt. Have you thought about consulting a second doctor or a nutritionist on the diet? This just seems like a very extreme diet to me.

[This message has been edited by Beth H (edited 04-19-2001).]

[Jewel]

Beth, you're not butting in...I pretty much opened myself up to any comments! To answer your questions, I filled out a pretty extensive questionairre, which was how the actual eating plan was figured out. I have a tendency to retain fluids big time, so he made me a no-added salt diet for this 30 days. I think what he meant by foreign was things that may be natural, but don't do us so much good! He knows that salt is not evil, but says I'll get enough in my food naturally for this 30 day period.

Believe me, I looked long and hard at this before I started. My plastic surgeon's nurse is actually who told me about this guy's LA clinic. It's extreme, but there's no way that I could ever consider it unhealthy. In fact, compared to all the fad diets and pills I've tried in the past, this is probably the most down-to-earth diet I've ever tried! I've tried cutting portions, I've tried exercise, I've tried eating every other day with supplements on the 'fasting' days. Just seems that after I lost the initial 100lbs, the last 20-30 wouldn't budge. I actually think I NEEDED something very extreme for it to work on me! Give me too much rope and I'll hang myself! http://www.cookinglight.com/bbs/tongue.gif

Thanks for the concern. I think I can do this, and I know that I'll take what I've learned with me, so when I go back on regular food I probably will look at it in a different way! Probably won't eat as much processed food or dairy either! I will, however, sit down and enjoy a King Size Reese's Peanut Butter Cup package with zero guilt... http://www.cookinglight.com/bbs/biggrin.gif

[RobinC]

Jewel,

I see that you are in the Seattle area. I live in Portland and have been working in Seattle for a few months (I commute every week). A manager I am working with (who lives in Seattle) is starting to look around for a doctor as she is interested in a tummy tuck. If you don't mind, could you e-mail me the info on your doctor so that I could share the information with her. robin@pjrc.com I appreciate any information you would be willing to share.

On another note...I stay at hotels in the downtown area. Do you have any good restaurant ideas?

Robin

[Gail]

Jewel,

Just a thought to slightly change the nature of your poultry a little. Cubans marinate many of their meats in a combination of orange/lemon/lime juice (for a 1/2 cup orange juice, you'd use 1/8 cup each of the lemon and lime) plus rubbing with a mixture of chopped garlic, comino and you could throw in a bit of oregano and pepper if you want-- and you could throw in sliced onion for flavoring to be removed before cooking, then throw the chicken on the grill or broil.

Doing something similiar to the Psycho chicken rub on a breast would be another way to season.

Since you're allowed egg whites, you might also consider some sort of fresh herb omelette to vary things. Or the combination of a freshly made salsa, your eggs and green beans would make a nice omelet as well.

Good luck!

[Gail]

Me again. Just found a recipe which might work for you. I have no idea how good it is, however, but it does meet your specifications.

CHICKEN MARRAKESH

8 boned and skinned chicken breast halves
1/3 cup fresh lemon juice
2 tablespoons grated lemon peel
1 clove garlic, minced
2 tablespoons thyme
1 teaspoon salt (leave it out. No biggie.)
1 teaspoon freshly ground peper
2 lemons, thinly sliced (optional)

Place chicken in bowl or casserole.
Mix together lemon juice, lemon peel, garlic, thyme, salt, and pepper and pour over chicken. Marinate chicken in refrigerator for at least 3 hours.
Preheat oven to 350ºF.
Remove chicken from marinade and place in shallow baking dish.
Pour marinade over chicken and make chicken for 30-45 minutes or until cooked through.
Garnish with lemon slices.

Serves 9

Per Serving: 145 Total calories; 8 sat-fat calories

(FROM: Eater's Choice)

I just thought of another dish which might work for you with one minor adjustment, assuming you're allowed tomato.

CHICKEN SAUCE PIQUANTE

Serves 2 or more

4 chicken breast filets, boned and skinned
1/2 teaspoon dried oregano
Sprinkle of freshly ground pepper
2 tablespoons butter (sub your cooking spray in a nonstick pan)
3 cloves garlic, peeled, crushed and finely chopped
1/3 cup red wine vinegar
1 large tomato, seeded and coarsely chopped
1/2 cup water
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

Melt butter in skillet on medium high heat and when foaming add chicken. (or in your case, spray nonstick pan with cooking spray). Add chicken pieces. Don't crowd. Sprinkle chicken with oregano and pepper. Sauté about 4 minutes on each side, re-seasoning when turning. Transfer chicken to covered casserole and keep in warm oven.

Add garlic to skillet and cook about 30 seconds, being careful not to burn. Add vinegar, bring to a strong boil and reduce until almost all liquid is evaporated. Add tomato and water and bring to boil. Simmer gently 5 minutes. Season with pepper to taste. Add chicken to skillet and cook just long enough to heat through. Serve, sprinkled with herbs.

(FROM: "How the Cooks Diet," (Jacques Pepin) McCall's Magazine, 1984)

Although I haven't done this with cooking spray, I have done it with butter or olive oil and it's a good dish. Hopefully it will work alright using the spray.


[This message has been edited by Gail (edited 04-19-2001).]

[Kelli Kerrigan]

Jewel,
Maybe you can get some ideas from what I made last night.
First I made a quiche. Mine had ham, swiss cheese, green onion, and asparagus. Seasoned it with thyme, dijon mustard, and pepper. Now I only use egg whites and toss the yolks. It was really wonderful. You could make it in a non stick pan with no crust. Use dry mustard if you can't have prepared.
I also made a 'taco' salad which used leftovers. I had made the microwave Rosemary potatoes, which I'm sure you could do without the butter or salt. I made some taco seasoned ground turkey and topped a bed of baby greens with the turkey and poetatoes. I also added some RF cheedar and some pita chips and splashe dit with some vinegar...the only thing I put on my salads. You could top it with the homemade salsa.
BTW....I eat asparagus raw.
Don't forget spices like saffron...you could poach the tuna in some water with saffron.
Grill pan-roast your potatoes or vegis. I don't think it will hurt not to have additional fats. Stir fry potatoes, onion, and apples (or roast) and add some herbs de Provence. (Wonderful!!!)
Good luck to you and happy eating!

[Saralee]

Hi Jewel,

Maybe you could try various mustards for your chicken. There are so many different kinds, it may be a way to add a little variation. Good luck to you. http://www.cookinglight.com/bbs/smile.gif

[Leanne]

Here are a few ideas - that hopefully you can use.

Cooking light had some pork recipe that was cooked with pears - if you can have pork - it's a great combination.

I've cooked broccoli with a little red pepper & onion & sauteed in balsamic vinegar - yummy.
Same for spinach if you can have it - sautee with balsamic vinegar & garlic - very good.

This is similar to some other poeple's recipes - but I cut up potatoes into cubes, sprinkle Mrs Dash or other herbs on them & bake them. I usually add olive oile or cooking spray - but I'm sure you wouldn't have to.

What about making an italian chicken recipe - cut up some tomatoes - add garlic, onion, oragano, basil (whatever) - cook it down to make your own sauce & serve it over chicken.
Steamed broccoli on the side would be good.

What about grilling or baking a vidallia onion - wrap in aluminum foil & cook until tarnslucent - nothing added.

Grilled zuccini, if you can have that, is really good. I usually just put balsamic vinegar on it before I put it on the grill.

What about making kabobs with chicken, onion, & pepper - maybe add zucchini or tomato or broccoli, mushrooms if they're ok.
(if you don't have a grill - we've done it on our George Foreman grill too!)

Grilled asparagus is good too. I'm guessing corn is too sweet?

Grilled tuna with a homemade fruit salsa would be great.

Kelli mentioned quiche - great idea with spinach, onion, and chicken - whatever you can use - like she said - leave off the crust.

If there's more out there that you can have - I bet we can come up with even more than we already have. Good Luck!!

I just remembered ground turkey too - you could make turkey burgers or maybe a turkey meatloaf (since you can use eggs to help it stick). Maybe cook it up with tacos flavoring & serve it over lettuce, tomatoes, onions, etc.

I keep thinking - what about mashed potatoes as a side - make them with chicken broth & garlic & whatever other seasoning you want.


[This message has been edited by Leanne (edited 04-20-2001).]

[This message has been edited by Leanne (edited 04-20-2001).]

[Hockinginn]

Jewel--you can spray the asparagus with flavored or plain cooking spray and lots of garlic powder and roast it--it's delicious. How about garlic mashed potatoes made with no-sodium chicken broth instead of baked. I also put horseradish in my mashed spuds and it's awesome. Marinate your fresh tuna or chicken in a combo of orange juice with lime juice and if you can, a spoon of low fat coconut milk--then grill it. I also use nectars like mango to marinate fish. Good luck to you!

[Jewel]

Thanks again, everyone, you've given me some great ideas. I'm smoking a whole turkey breast right now, and I'm making some homemade salsa tomorrow. I'm also going to roast some broccoli with Garlic cooking spray, garlic powder, salt and pepper. If I like that, I'll try the same thing with the asparagus. 450 for 10-15 minutes, right?

I also want to make the Peach Salsa, 'cause I think that would go really well with my smoked meats. I've never been big on fruit juice marinades, but I'm going to give it a try with some fresh tuna over the weekend, and see how it does in our basket on the grill. Keep in mind, I can only have 2 oz of meat at a time. Ever measured 2 oz? It's like a quarter of one chicken breast! It's easier if it's chunked or shredded, it looks like more!

Thanks again for the support, everyone, I'll let you know what happens on my first weigh-in on Monday morning. No pressure... http://www.cookinglight.com/bbs/biggrin.gif

[KimKelly]

Jewel, I just wanted to say how impressed I am at your will power! I could never do what you are doing. My diet is mostly fruit/grains/vegis and.... chocolate http://www.cookinglight.com/bbs/smile.gif I wish you the best of luck on your quest. Hang in there!

Kim

[Jewel]

MOVE OVER WONDERFUL HUSBAND, I HAVE FOUND A NEW LOVER!! I have been reading about this Roasted Broccoli for weeks now, and finally decided to make it last night. I'm supposed to have 2 oz of protein and one cup of veggies. I skipped the protein and had two cups of broccoli!!! Oh my gosh! Who would have known that broccoli could be so good! Thank you from the bottom of my tastebud-deprived heart for posting this wonderul way to roast veggies. Since I can't have sesame oil or soy sauce, I went with the Garlic Flavored Cooking Spray, sprinkled on some 'No Salt' and some black pepper, and some garlic powder. Tossed it, put in in a single layer on a cookie sheet at 475-500 degrees for about 12-15 minutes, turning once. YUM! This was one veggie I could even eat as it got cold.

Now how can I pre-make this, store it, and take it with me to work without it getting soggy! If I roast a day's worth in the evening, could I put it in tupperware and zap it a few seconds in the microwave at work without it getting soggy and icky!?

I'm off to buy more broccoli, and I'm gonna try it with asparagus. What other veggies?? I don't like cauliflower. What else can I roast!? Oh to be excited by food again!! http://www.cookinglight.com/bbs/biggrin.gif
http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/biggrin.gif

[luv2cook]

bell peppers and onions (red) are awesome roasted!

[woodsl]

Jewel,

Ditto on luv2cook's idea of roasting bell peppers (especially the red ones) and red onions. Also, I don't know what the weather is like where you are, but I ABSOLUTELY LOVE VEGETABLES COOKED ON THE GRILL OUTSIDE. I bought this grill basket that you use to cook vegetables on the grill. I mix up whatever vegetables I have on hand (red peppers, asparagus, broccoli, fresh green beans, carrots, squash (yellow or zuchinni), onions and mushrooms (I alway add onions and mushrooms)), add some minced garlic and a little olive oil, put it all in the grill basket and grill off to the side of hot coals for about 20 minutes, stirring every 7-8 minutes or so. They are delicious. Sometimes I add a few herbs - basil, oregano or rosemary. In re: the green beans and carrots, I usually blanch them in hot water for about 5 mintues first (then immediately put them in ice water so they stop cooking).