Vegan Vegetable-Tofu Chili

I have really grown to respect tofu. I am finding I can do so much with this high protein low fat food.  Tonight I used it to make another favorite CHILI!!!

A quick note on my recipes. I am on a very strick VLCD diet. On this plan even my choice of veggies and the serving sizes are restricted. You will notice a very smal amount of tomato. Feel free to add more tomato sauce if you are are a more forgiving plan. If using more sauce you can simmer it a bit longer.
You will also notice I am using Shallot. This diet does not allow onions due to carb content. Feel free to use a big wonderful onion if not on my plan. Also my plan severely limits fats. Depending on you plan you may use more olive oil as well. So following my diet the chili pictured below is not as saucy as it could be.

 Vegan Vegetable-Tofu Chili

1 package extra firm tofu.
2 tablespoons olive oil
2 Veggie Sweet mini peppers. Halved and sliced
2 cloves garlic. Fine dice
1 shallot. Fine dice
1 cup chinese eggplant. Halved and sliced
1 cup zucchini. Halved and sliced
1 cup mushrooms. Sliced
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon chipotle chili powder
salt and pepper to taste
3 tablespoon Hunt's salt free tomato sauce
1 tablespoon tomato paste

Drain tofu. Place tofu between many layers of paper towel. Place a bowl on top of wrapped tofu and let drain 20 minutes. Slice and dice the tofu. You and also tear the tofo into small uneven shapes. Heat oil in nonstick pan or skillet. Add shallot, garlic, baby sweet peppers. Saut'e 2 or 3 minutes. Add the zucchini. Saute 2 minutes. Add the eggplant and mushrooms. Saut'e a minute. Add water by the tablespoon as needed. Add tofu. Add the spices and water as needed. Cook a few minutes. Mix the tomato sauce and the tomato paste. Add to the chili. Simmer as long as you like. I like my zucchini to not be to soft. The longer you simmer the more water you will need to add. 

50 FREAKING POUNDS!!!!!

I never in my wildest dreams would have thought a year ago I would be posting this. I HAVE LOST 50 FREAKING POUNDS!!!!! I mean I have lost 1/2 of a runway model!!

So what are the side effects of my losing 50 pounds? Well I am off all of my Diabetes medicine. My highest sugar reading in the last 2 weeks was a 160. I have went from 5x shirts being almost to tight to wearing a 4x. I have gone from a size 60 pants being tight to being able to get into a 56 pant. All the edema I used to get in my ankles after working 10 hours is gone!! I am finding that self confidence I seemed to be loosing over the last few years. I am getting back my insane sense of humor that made my wife love me 30 years ago. I have found myself again!!! Even my boss commented on how its great to have Frank back again.

So what is making this work for me this time. Why did all my other diet attempts fail in the past?  Drive, determination, and great support!!!

 I started smoking when I was 9 years old after my parents got divorced. I smoked until I was 28. Two packs a day at the end. I knew that smoking was bad for me but hey so is being fat. I quit like 18 times in 8 years. Stress always got me smoking again. Then I had a miracle in my life happen. The birth of my son. 8 months after he was born I gave up my career to be a stay at home dad.  I refused to smoke around him and he was my inspiration to stop. Cold turkey. Never again... So fast forward to last year. I decided I needed to loose so I just cut back. I dropped a few pounds here and there. I went up and down and up and down for 8 months. Then during my inventory prep this year I met Jeremy. He came down to my store to help me with a issue. We were working and shooting the bull when it came out that he had gastric bypass. Let me tell you that conversation planted a seed in my brain. A week later was my sons graduation. We took lots of pictures. While looking at the pictures I kept thinking. Who is that huge guy in the pictures. Thats not me.. Where the hell did I go... That seed Jeremy planted started to grow!! That was 4 weeks ago. I realize this time I am doing it for me. Selfish? Hell yes! I gave up my career for 13 years for my kids... So now its about me!!! No compromise this time. My determination is me!!!!

Thats when I found Journey Lite and Dr Curry and his staff.  I love the doctor. I love my dietitian Erin.
They own a work out facility called Fast Track. Its a gym for surgical weight loss people. Talk about a support group!!! Everyone there is on the same life path I am on. Loosing weight. Everyone I meet there is inspiration beyond inspiration.

So a year ago I would have never dreamed I would have lost 50 pounds!!! I would have never dreamed I am going to a gym and doing 30 minutes of cardio every day!! Yes everyday, I have not missed a single day!!!!!

I was so afraid that dieting meant I could not create great food. That I would loose my culinary love of life. This could not be further from the truth. I now only cook healthy. I use organic veggies. Only healthy fats. Only the best fresh meats and seafood. I am eating more vegetarian dishes. 99% of my meals are from fresh not processed foods. I am finding that I am using more creativity in my food than ever in my life.  I am taking great pride in sharing these dishes. My pallet is adjusting to lower sodium.

Writing all this down is so hard to do. But if I can inspire one person or just plant one seed the way Jeremy did for me it is all worth it!!!!!! If I can do this then anyone can!!!!!

Chipotle Chicken

Even the best cooks mess up a creation. I have been craving italian for 3 weeks. So I thought I would do some sautéed chicken tenders with veggies and a homemade sauce. All was going awesome in the creation. I decided to add a dash of chipotle pepper powder. Ya the freaking lid fell off and well you can guess a lot went in. I refused to waste the food so I finished it up. It was freaking awesome!!! Hot hot hot!!!  It really hit the spot!!! This one is so easy.  This tasted fresh spicy and yummy to me.

A note on sodium. You will notice I used no salt tomato sauce from Hunts. As I am changing my lifestyle I am also trying to cut my sodium down as well. Adding sea salt towards the end of cooking is a good way to season your food but also cut back on sodium. At first lower sodium food taste different. But after a few weeks you do not notice anymore. I use only sea salt now as well. Sea salt is produced through evaporation of seawater, usually with little processing, which leaves behind some trace minerals and elements depending on its water source. These insignificant amounts of minerals add flavor and color to sea salt, which also comes in a variety of coarseness levels. By weight, sea salt and table salt contain about the same amount of sodium chloride. Your body needs only a couple hundred milligrams (mg) a day to stay healthy, but most people get far too much — mostly from sodium in processed foods. So regardless of which type of salt you prefer, keep sodium consumption between 1,500 and 2,300 mg of sodium a day if you're a healthy adult. People with high blood pressure and anyone middle-aged or older should aim for the low end of that range. 
A article in the "New England Journal of Medicine" looked at the potential impact of reducing salt intake. The report found that if Americans cut their salt intake by 3 grams a day, new cases of heart disease, stroke and heart attack would significantly drop — as would the number of deaths. The authors estimate that these changes could save between $10 billion and $24 billion in health care costs annually. In light of this, many experts are calling on food manufacturers and restaurants to lower the amount of salt in the foods they sell.

Chipotle Chicken

6 ounces Chicken tenders. Cut in bite size pieces
2 cloves garlic. Fine chop
2 green onions. Fine slice
1 baby zucchini. Sliced
2 teaspoon chipotle chili powder. Or more like I did!!
4 basil leaves fine slice
3 tablespoons salt free Hunts tomato sauce
salt
pepper
1 tsp olive oil

Heat pan. Add oil. Saute chicken for a few minites. Add onion and garlic. Cook 2 minutes then add chipotle powder. Add zucchini and let cook about 5 min or until its a tender as you like. Salt and pepper to taste. Add Basil and tomato sauce. Let simmer 2 or 3 minutes.

Psych Evaluation, Dietitian,and first workout at Fast Track

Well today was my psych evaluation for my gastric sleeve surgery. Had to take a 300 question test. Then meet with Dr. Buhrman. He was great to talk to. He said my mind was ready for surgery and that I seemed very committed or was it that I needed committed???
After that I met for a few minutes with Erin my Dietitian. Got my weigh in over. Talked with her for a few minutes about my diet. I see her again in 2 weeks. She is making this so easy.  Everyone here makes it so easy. So welcoming. Everyone seems so genuine as well. With what I do for work my bullshit detector is always on. I can truly say that this place rocks!!!!
Then it was off to Fast Track. Fast Track is the gym owned by Journey Lite. Its in the same building as my doctor as well. Got my tour about the facilites first. Funny thing as I was heading out to the treadmill I met another great person working to change her life. She had surgery in March. We talked about her experience. We talked about my experience as well. So great to work out in a safe environment. All of us there are on the same path. I can't wait to make some real lasting friends going here... Its a gym and a support group all rolled into one!!!

So my workout today.... 15 minutes on the treadmill. Then 15 minutes on a recumbent cross trainer. Was it rough the first time? Hell yes!!!! But I just cranked some Mega Death on my headphones got in the groove and zoned out!!!!


I know my surgery is still a month away. My bmi 3 weeks ago was 60. Today my bmi was 55. I was 400 pounds on 6/4. Today 6/22 I was 374 pounds. So 26 pounds lost in 18 days!!!!!! I had a 60 inch waist when I started. I can get into 56 inch waist now. 5x shirts were tight. Now into 4x with room!!! 

Turkey "Taco" Lettuce wraps

I love Mexican food. Being on a diet means missing out on those great flavors. This recipe I made tonight really filled the bill!!! Regular Mexican is full of fat. Not with this recipe. All the flavor without all the fat. Ground 99% lean turkey breast instead of ground beef. As a filler and to get in all my vegetables the meat mixture is loaded with shredded cabbage and chopped mushroom. I even made my 18 year old son taste it. He said I would eat that. My 5/1 plan right now does not allow me extras. But to make a great family meal serve them low fat sour cream, low fat shredded cheese, and salsa.

The key is to purchase the ground turkey meat that is 99% fat free.

My problem is that I’m a sucker for the flour tortillas.  But I don’t need their calories.   A 6″ round flour tortilla has 94 calories. So in this recipe use lettuce to wrap your "tacos"!!!!

I’ve learned that when you make your own taco seasoning mix that it is far healthier.  Compared to the store-bought, pre-packaged taco seasoning, the homemade version has less sodium, no sugar, no preservatives and no msg.

Here’s the recipe which serves 1 person or 2 with sides:

2 tsp olive oil

1 garlic clove chopped fine

2 green onions fine sliced


3/4 cup fine shredded cabbage

1/2 cup chopped mushrooms (I used shiitake)


6 ounces  99% lean ground turkey


1/4 tsp cumin


1/2 tsp chili powder


1/4 tsp paprika


1/4 tsp oregano


1/4 tsp  chipotle pepper  


2 tablespoons canned tomato sauce

8  lettuce leaves 

Heat oil in skillet. Add green onion and garlic. Add turkey and brown. Add the Cabbage and mushroom. Add water as needed cook 5 minutes. Add dry spices and tomato sauce. Cook about 10 minutes adding water as needed again. Serve with lettuce leaves.

It’s so good, I could eat it for dinner twice a week!  Let me know if you make it and what you think.

Whey Protein Can Lower High Blood Pressure

A article about Whey protein and its effects on bool pressure. This is from My Best Health Portal.com. I have left the links so everyone can go to this great blog

Whey Protein Can Lower High Blood Pressure

Features - Featured Articles

Whey protein has a normalizing effect on blood pressure levels.

A whey protein study published in the International Dairy Journal suggests that whey protein has a normalizing effect on blood pressure levels, reducing levels significantly in people at risk of hypertension.

It is believed this may be due to whey’s impact on nitric oxide production, as nitric oxide helps your vessels maintain their elasticity and its suppression leads to increases in blood pressure. This not only benefits people who have are or at risk of having high blood pressure, it also helps in maintaining healthy blood vessels too.

Recently in another study, found that in healthy people who supplemented with the whey-derived peptide NOP-47 had a positive impact on their vascular function. Blood flow in their arms improved by 2.7 percent per minute following whey protein supplementation.

So by taking whey protein powder as your protein source for a meal replacement or an exercise recovery drink, you will also be supporting healthy blood pressure levels.

Other Benefits of Whey Protein

There are several other reasons for choosing whey protein over other protein powders, even beyond its influence on your blood pressure. For instance:

• Whey protein may help to promote your optimal intake of proteins, fats, carbohydrates, vitamins, and minerals needed for your overall wellness.
• Whey protein may help your pancreas-produced insulin work more effectively, which helps maintain your blood sugar level after a meal.
• Whey protein may promote healthy insulin secretion.
• Whey protein may help you preserve lean body tissue (particularly during exercise) as it delivers bioavailable amino acids and cysteine.
  

  When taking whey protein you will be supporting healthy blood pressure levels.
• Whey protein may support your immune system, as it contains immunoglobulins.

Whey proteins are complex in and of themselves and each can provide you with even more distinct benefits, such as:

• Alpha-Lactalbumin which supports your immune system and may improve morning alertness.
• Beta-Lactoglobulin which may help your body better react to foods.
• Bovine Serum Albumin which provides a source of essential amino acids.
• Glycomacropeptide which provides support against occasional digestive discomfort and stress.
• Immunoglobulins which promote your immune system and helps support your body's natural detoxification processes.
• Lactoferrin which helps regulate your intestinal iron absorption and promotes healthy cell growth.
• Lactoperoxidase which provides protective benefits for your system.
• Natural growth factors in Whey which aids your system in cell rejuvenation, muscle recovery after exercise, and energy function

Whey protein can also help optimize your production of glutathione, which by many, is considered to be your body’s most powerful antioxidant.

• Glutathione has the unique ability of maximizing the activity of all other antioxidants, including vitamins C and E, CoQ10, alpha lipoic acid, and the fresh veggies and fruits you eat.
• Glutathione also removes toxins from your cells and protects you from the damaging effects of radiation, chemicals, and environmental pollutants.

The optimal food source for maximizing your glutathione production is high-quality grass-fed whey protein.

Bottom Line on Whey Protein being Beneficial for Lowing Blood Pressure

As part of an overall healthy diet and lifestyle, it’s strongly believe that whey protein powder is a very healthful supplement to your diet, an excellent source of protein, and a powerful supporter of optimal health.

Sources:

• NUTRAingredients.com September 6, 2010
• International Dairy Journal November 2010, Volume 20, Pages 753-760

Fire Rosted Whole Red Snapper on Deconstructed Ratatouille

Today was a very rough diet day. Outside influences and stresses really put a strain on my willpower. So I decide to "take it to the house" for my dinner tonight!! This meal is old school baby!! Oh and it is totally diet friendly. I even got out my solid copper cookware to make this one. Think of this as classic french with a diet twist. I love ratatouille. Eggplant, tomato, zucchini, peppers, shallots, and garlic.   The real recipe uses lots of olive oil and lots of time to cook. I have deconstructed it. Same ingredients. But instead of 1/4th cup oil I used a few sprays from my olive oil pump. Red snapper is awesome cooked whole. This dish can be cooked in the oven but I do it on my wood pellet grill. The pellet grill uses real compressed wood pellets to make the heat.  It has a real wood flame. Since the pellets require forced air to burn it turns my gill into a Convection oven as well. The hint of wood smoke in the red snapper is so good!!!

Fire Rosted Whole Red Snapper on Deconstructed Ratatouille

1 eggplant sliced thine
1 baby yellow squash sliced thin
1 baby zucchini sliced thin
1 shallot fine diced
2 cloves garlic fine diced
1 roma tomato sliced thin
4 black olives sliced thin
salt
pepper
olive oil
whole red snapper

When you buy the Snapper have the fish monger clean and scale the fish. Wash the fish and pat dry. Salt and pepper inside and out. In a baking pan layer the veggies like in the picture. Top with the chopped garlic, shallot and garlic. Season with salt and pepper. Give it a few good sprays of olive oil from a oil pump. Lay seasoned fish on top. Spray fish with a couple of pumps of olive oil as well. Cook in a regular oven at 400 for 15 to 25 minutes depending on the size of the fish. On a grill cook on indirect medium heat about 25 to 30 minutes.

Sparkling Ice

I have been seeing bottles of a new drink at my store and at Krogers called "Sparkling Ice" While at Krogers getting fish and veggies I picked up a bottle for my drive home. I got the Pink Grapefruit flavor. I have to say I was surprised by it.  The web page says "A refreshing blend of mountain spring water, fruit juice and just the right amount of carbonation. Enhanced with essential vitamins and antioxidants. Available in six delicious flavors. Enjoy Sparking ICE any time of day."




Sparkling ICE does have a bunch of things going for it.  Their mountain spring water is a huge plus, and so are the natural flavors.  There are no calories.  They throw in antioxidants and a handful of vitamins, so a 17-ounce bottle provides you with 20% of your recommended daily dose of vitamins B2, B3, B5, B6, D3, and Biotin - and an awesome 200% of vitamin B12 - and even manage to make the stuff taste pretty good.

Visit to Fast Track for food

Today I needed to pick up a few protein shakes so I went to Fast Track to get them. While there I talked with a trainer and got info on joining their gym. The whole place is set up and geared toward people of weight. The machines are designed for me not some skinny mini. No anorexic freaks staring at me like I am satan. Just real people with real problems trying to change their lives.. I can dig this place. I can be me in this place. I found that included in the membership is a personel trainer, metabolic testing, and group classes. My wife has been asking me what I want for Fathers Day. Well a membership here is what I asked for. I find out monday all the cost. They have a location in Evondale and Northern Kentucky. 

This great place is part of Journey Lite. Journey Lite is where I am having my Gastric sleeve done on 7/21. My Dr. is Trace Curry.
This is his web page
http://www.thebanddoctor.com/default

Oh while I was there I got to try a great new protein Jello. 0 carbs 15 grams protein.

Spicy Eggplant And Tofu

One of the great things about the 5/1 diet plan is that the "lean and green" meal has tons of protein options. One of the meatless options is tofu. up to 15 ounces to be exact. So 5 ounces of beef or 15 ounces of tofu??? Duh Tofu it is!!! Tofu is like a flavorless sponge. It takes whatever sauce you put it in. Grill, bake it, Broil it, or press it. This dish calls for fried tofu. This gives the tofu a yummy crust and a great nutty flavor. Cant do that for this diet so I use a non stick cookie sheet and bake it. Cut up the tofu (extra firm) in 5 equal slices. Spay sheet with cooking spray. Season with onion powder, garlic powder. I bake it in my convention oven at 400 till the top is a nice nutty brown...

SPICY EGGPLANT AND TOFU

• 
  1 teaspoon oyster sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon olive oil
• 10 to 15 oz baked tofu, cut into 1-inch cubes
• 2 teaspoons crushed fresh garlic
• 1/2 teaspoon crushed ginger
• 1 teaspoon chili garlic sauce
• 1/4th bell pepper, cored, seeded and cut into 1/2-inch squares
• 2 green onions chopped fine
• 1.5 cups Asian eggplants, cut into 1/2-inch-thick chunks
• water
• soy sauce

Heat nonstick wok. Add oils. Add eggplant and brown the eggplant tossing often. Add some water and the garlic and ginger. Cook about 5 minutes. Add the green onion and bell pepper. Cook a few minutes more. Add cubed tofu. Heat and toss for a few seconds then add the chili garlic sauce and the oyster sauce. Add water as needed and a splash of lower sodium soy.

Pipirrana de pulpo

Just because I have changed my lifestyle and decided its time to lose weight does not mean I have to give up awesome food. It does not mean I have to lose my culinary flair either!!

Tonights dinner "Pipirrana de pulpo" is a great summer salad dish from Spain. It is served in many tapas style bars. Yes I know all of you are saying "Octopus"?? Octopus is 139 calories for 3 cooked ounces!! Its packed with 25 grams of protein per serving as well. Octopus is eaten all over the world. The key to good octopus is the parboil before its eaten or used in other recipes. I like to use frozen over fresh for any octopus other than baby. Freezing helps to tenderize the flesh. I also buy them fully cleaned. I like to choose 1 to 2 pound ones as well. Simply rinse it off. Bring water to a low boil. Add 2 cloves garlic, salt, halved small onion, 2 bay leaves and just a small amount of vinegar. Now hold the octopus by the head and dip it 2 to 3 times before dropping it into the water. This causes the tentacles curl (better presentation). Cover and cook 40 min to 1 hour. Drain, chill then cut it to suit whatever dish.

The only change to make this dish healthy for my 5/1 diet is 1tsp olive oil instead of 1/4th cup

"Pipirrana de pulpo"

1 cooked octopus (cut into bite sizes pieces)
5 grape tomatoes (cut in half)
1 cup cucumber (diced)
1/2 green pepper (diced)
1 clove garlic (fine chop)
4 seeded green olives
1/2 small onion (diced I used Scallions)
1 tablespoon fine chopped parsley
juice of 1/2 lemon
1 teaspoon extra virgin olive oil (use the good stuff)
salt
pepper
vinegar (just a slash)

Mix it all together in a bowl. Refrigerate for at least a hour but overnight is fine too. 

Mushroom and Tofu Shirataki Noodles

When I started this new lifestyle I promised to present only yummy healthy recipes and new food.
Tonight for dinner I made Mushroom and Tofu Shirataki Noodles. Did I say noodles?? Yes I did.
Shirataki (shee-rah-TAH-kee) noodles are thin, low carb, chewy, and translucent traditional Japanese noodles. They are also sometimes called konnyaku noodles. Shirataki noodles are thinner than wheat noodles, do not break as easily, and have a different texture. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero). They do not have much flavor by themselves, but absorb flavors well from other ingredients you can combine them with. Shirataki noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China.

Shirataki noodles are packaged "wet", that is, you purchase them pre-packaged in liquid, and they are ready-to-eat out of the package. You can prepare them by boiling them briefly or running them under hot water, then combining them with other dishes, or adding things like tofu, garlic, spinach, or soy sauce to enhance the flavor. 

Ok now on to the recipe!!!! While there is no meat in this it is not Veggie. I bought a cheap nonstick wok since I only use 1 teaspoon fat a day. A whole package of shiratake noodles (8 ounces) is 20 calories.  


Mushroom and Tofu Shirataki noodles


1 package Shiataki noodles
2 cloves garlic (fine mince)
1 inch piece ginger (fine mince)
3 green onions ( fine slice white end, 1/8 inch green end separated)
1 tsp sesame oil 
1 tsp garlic chili sauce (None if dont want spice. More if want some fire!!)
1 tablespoon oyster sauce. (20 calories!!)
5 dried or fresh shiitake mushrooms (dried let steep in warm water 10 min)
chicken or vegetable stock
6 to 8 ounces super firm tofu (cubed)
Heat wok. Add the sesame oil. When heated add garlic, ginger, and white part of green onion. Cook 2 or 3 minutes. Add garlic chili sauce. Add some chicken stock to keep moist (remember we are not using a lot of fat) Stir in mushrooms. Cook 2 or 3 minutes then add tofu. Add the oyster sauce. Add more chicken stock as needed. 


To make the shiataki noodles
The noodles are packaged in a off odor water. Drain and rinse very well in a colander. Par boil the noodles in plain water for 2 minutes. 


Put the noodles in a big bowl. Top with the mushrooms and tofu. 
Note: If you are not on a strick low only good carb plan you can make a slurry with chicken stock and corn starch. This will thicken the sauce to make it stick better to the noodles. But for me it was just fine without!!!! 

Temptation!!!

Today I sit here recovering from a massive infection requiring a nasty fast surgical procedure. I am still sore but healing. But this post is not about that it is about temptation. Its about falling back to those habits that got me here over the last 20 years. My day started off ok yesterday. I felt a little under the weather when I woke up. Then my day went south. Terrible pain. 102 fever. Trip to the hospital. Once home I was sitting in my chair trying to decide on dinner. I was feeling sorry for myself. I had missed one of my protein shakes in the 4 hours in the hospital. When I feel sorry for myself in the past what did I do??? I ate!!! Sitting here I reasoned to myself that I needed carbs and a "real" meal to get me through this lastest fun. So what did I talk myself into? A Super Big Boy (800 Calories) and Onion Rings from "Big Boy".  I tossed it back and forth in my head. I texted with my wife. I talked to my kids. I was heading right back into those old ways. Food equals comfort. Food equals joy. Food equals happiness.

I was mired in my own bullshit once again!!

So what was the outcome? Did I cave and eat a meal that is more calories than a whole day on my new plan? No I did not!!! I had 7 ounces of nice fresh cod and baby yellow squash cooked quick in my 1 teaspoon of olive oil I get a day. It was absolutely fantastic.

So what am I learning about myself? This is not a diet. This is a lifestyle change. I found out last night that I am not fat because I love food. I am fat because I used food to make myself  happy...

First Bike Ride

I have had this awesome chopper style bike for the past 7 years. It has been collecting dust in my basement for the last 6 years and 11 months ROTFL. Today I dug it out. Sprayed it off. Got air in the tires and decided to go on the first bike ride of the new me

After getting it all running again I went for what I though would be a nice easy ride. Holy crap!!!! Was my belly really this big the last time I rode this thing? Did my knees hit me in the belly this way last time? Well I was at least 30 pounds lighter then...

  I thought I would die 10 minutes in. Where is the closest shade?? Ok stop here under this nice shade tree and try not to die... Deep breaths... Deep breaths... All alone in the country. Will anyone find my fat dead body here under this tree?? So I rested a few minutes. Well ok 5 minutes. After realizing I would live I start again only to have teenagers drive by me screaming "Nice bike FATASS!!! Get out of the way!!!" Hey wait a minute I know your mom!!! Deciding since I could not feel my legs it was a not a good time to pick a fight I kept riding. By riding I really mean swerving all over the road trying to keep my bike in a straight line.  By riding I mean torture. By riding I mean thinking I would die any minute. I got a good 20 minutes of swerving, cussing and exercise before reaching the safety of my driveway. Home sweet home!!! I trek back down my driveway park my uber hot sexy bike and put down the kickstand. I go to stand up only to find my legs are a quivering mass of goo and jelly.  So I force myself off the bike and bend into my Beemer to put away my tire pump. Bad idea fat guy. Maybe if I had put any attention in math class I would have understood that mass equals force crap. But no!!!! My quivering legs are not supporting my rather large upper body at this moment. I am falling face first into the roof of my tiny Beemer!!!! Ya I caught myself no blood this time..  So before anymore bodily harm I head up the stairs to my house. Ya thats right STAIRS!!!! I looked like a 95 year old man trying to go up those stairs!! Finally in the house I am greeted by my daughter asking with a big smile if I had a nice ride??? Oh man did she see me? Did she see me look like a total dork out there on my bike??? 

I just replied my ride was awesome and walked with as much dignity as I could muster to get a drink and collapse in my chair!!!!

Moral to the story??? I will be out there again after work Monday to do it all again. People can laugh.. People can think I look stupid all they want to... I am doing this for me!!!!

Mushroom and Scallop Hearty Miso Soup

Asian Soups, Stews, and Hot Pots are some of my favorite foods of all times. Being on a "Diet" does not mean I cant get those flavors I crave. Traditional Japanese cuisine is among the healthiest on earth. Traditional Japanese food is mainly boiled, grilled, and steamed.
I wanted to take a traditional Miso soup and make it a one pot healthy hearty meal!! It needed to have my serving of protein and all of my vegetables for my 1 real meal. The tofu and the scallops provide the protein. The dried shiitake mushrooms provide a deep hearty earthy rich taste. Hon-Dashi is a dried pellet form of Dashi stock. Dashi stock is the one of the basic sauces in Japanese cuisine. Dashi is made from Bonito tuna (slipjack tuna to us westerners) The Bonito is salted and dried in chunks. The original dashi stock is made by simmering the flakes of bonito. Hon-Dashi is to asian food as soup base is to us.

Ingredients

• 5 scallions, sliced thin, white and green parts separated
• 1 (1-inch) piece fresh ginger, chopped fine
• 3 cloves garlic, chopped fine
• 1 teaspoon toasted sesame oil 
• 2.5 teaspoons Hon-Dashi pellets
• 8 cups water
• 3 ounces dried shiitake mushrooms
• 1 small package mixed mushrooms
• 3 tablespoons Shiro Miso
• 2 heads baby bok choy, cut in quarters
• 1 package extra firm tofu, cut into cubes
• 6 large scallops, sliced in thin slices
• Soy sauce to taste

Directions

In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Add the Hon-Dashi pellets to the water and stir well. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and fresh mushrooms and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Add the thin sliced scallops and simmer 2 or 3 minutes Ladle into bowls and garnish with the reserved green parts of scallions. This recipe feeds a few people. For your non dieters you can serve this over noodles for them. 

First Week On 5/1 Diet

Well my first week is over. Started at 400lb.. Ended at 382.8lb.  Lost one belt one in one week. Can I tell looking in the mirror? No.... How do I feel? Amazing!!!! Some milestones this week for me??? I went to my favorite diner with my peers for lunch. Ate my mango protein shake. Went to my favorite Grocery/Market. Only bought healthy food!!!

  The 5/1 diet I am on features foods from HealthWise and Medifast. I am more impressed with the HealthWise products than the Medifast. The Healthwise shakes and pudding mixes taste pretty damn good.  I have liked all that I have tried. I have found that the protein drink mixes are good even with more water or the addition of lots of ice.

 I had a little trouble sleeping last night. Very nervous about setting my surgery date yesterday. Wondering what I have gotten myself into I guess. I will get it processed though.  The risk of not doing anything is worse than having this surgery!!!

I have a new motto!!

"With No Risk Comes No Reward!!"

Sweet And Sour Cucumber Pickles (Sugar Free)

Are you a fan of those yummy Sweet and Sour Pickles at your local japanese restaurant?  Want to try something different but stay on the diet track? Try these pickles!!!!!

This Japanese sokusekizuke method of letting vegetables marinate in a vinegar based marinade is similar to Western pickling methods, but there’s no canning and sterilization and things involved since these are meant to be eaten within a couple of days like all quick pickles. The vinegar marinade is simply meant to enhance the flavors of the vegetables rather than preserve it for long keeping.

These cucumber pickles are sweet, sour and a bit salty all at the same time. The flavor is quite mild and fresh, so I can eat these several days in a row and not get tired of them. The pickles can be eaten anytime from a couple of hours after putting them in the marinade to about 3 days later or so, if you keep it in an airtight container in the refrigerator.

Unlike the regular kind these are sweetened with Splenda!!! 

Sweet and sour cucumber pickles 

Note: this amount of marinade is enough for one large English-style cucumber - the long, relatively thin kind that often comes shrink-packed in plastic. If you’re using other cucumbers, aim for about 4 to 5 cups cut up.

The marinade:

• 8 Tbs. rice wine vinegar (not sushi vinegar - read the label)
• 1/2 tsp. dashi soup stock granules, OR 1 4 inch square / 10 cm square piece of kombu seaweed (I use Hon Dashi this adds the umami)
• 1 1/2 Tbs. Slenda
• 1 tsp. sea salt
• 4 Tbs. boiling water
• 1 whole dried red chili pepper (optional; leave out if you don’t want any spiciness)

Combine and mix until the sugar is melted.

The vegetables:

• 1 large English-style cucumber
• Optional 2 Tbs. dried pre-cut wakame seaweed (fueru type or the kind that just requires soaking)

De-seed and cut up 1 English-style cucumber or equivalent other kind of cucumber. (Japanese cucumbers don’t need de-seeding.)

Put the marinade in a small glass, ceramic or plastic bowl (not metal) or the good old ziplock plastic bag. Put the cucumber and wakame seaweed in. Stir or shake around, seal well and let marinade in the refrigerator for 2-3 hours or overnight.

Drain off the marinade and serve in small bowls. This should be eaten within 2-3 days.