Extraordinary Taste: a Festive Guide For Life After Weight Loss Surgery / by Shannon Owens-Malett

Extraordinary Taste: a Festive Guide For Life After Weight Loss Surgery is a creative self-published cookbook, which offers Weight Loss Surgery (WLS) patients a way to enjoy eating.

After having WLS, patients must eat foods that are full of nutrients because of the small amounts that they consume. These patients must also use caution when eating due to possible food intolerances. This can produce a challenge when faced with eating at potlucks, celebrations, and holidays.

Shannon Owens-Malett’s Extraordinary Taste is a wonderful collection of high protein, no added sugar, and low-fat recipes along with dietary guidelines, sample menus, lists of acceptable foods, and patient testimonials. These flavorful recipes are simple, yet elegant and can be used for everyday cooking.

For entertaining or special occasions, each recipe includes a festive tip to add refinement and delight. These festive tips are creative ideas to either improve dish presentation or to add variations to a recipe.

This celebratory cookbook is the solution for WLS patients to have confidence and take pleasure in eating and festivities. Life after WLS is transforming and should be enjoyed to the fullest!

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Here’s an easy recipe [from Humaira Siddiqa's self-published book, Restaurant at Home] that allow you to enjoy your meal at home and save money…

Ingredients

2 medium tomatoes, washed and cut
4 leaves of lettuce, washed, drained, and nicely cut
half can of black beans, washed and drained
2 celery sticks chopped
10 baby carrots, chopped horizontally
4 eggs
1 onion, chopped
bunch of coriander, chopped
2 large green chilies, chopped
salt to taste
2 tablespoons of vegetable oil
2 tablespoons of extra-virgin olive oil
Preparation

In a mixing bowl, take the 4 egss, chopped onion, chili, coriander, and salt and mix it well.

Put a medium-sized frying pan on a medium-heated oven and put 2 tablespoons of vegetable oil.

Let it warm and then add the egg mixture. Add more oil if needed. Cover it up and let it cook for 4 minutes or until one side is done.

After one side is cooked, flip it and let the other side cook for another 4-5 minutes. It should look golden brown on both sides after it’s cooked.

To make sure, run a knife in the middle. If it comes out clean and without any liquid, that means the eggs is cooked. Now cut the eggs into small pieces, about 12-16 pieces.

Take a salad bowl and put in all the vegetables. Sprinkle a little bit of salt and add the egg and mix it well with the vegetables. You can add some feta cheese if you want.

Enjoy!

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The Salad Bible : Leafless Gourmet / by Davida Rantz Zelcer

Cookbooks are collections of cherished recipes gathered in one place for the convenience of the cook. A cook may choose a recipe book for its subject, for its level of difficulty or simply for the new ideas the book offers.

The Salad Bible is a self-published cookbook featuring recipes about salads without lettuce. Its intention is to show cooking enthusiasts that the term salads can mean more than leaves.

This cookbook can help foodies as they develop their cooking skills and take that next step into the world of the culinary arts. It is divided into five sections based on the level of difficulty, preparation or cooking technique. The five sections of The Salad Bible are: Fresh Salads, Salads from the Pantry, Healthy Fried Salads, Roasted Salads and Cooked/Marinated Salads.

The Fresh Salads section is the closest to a traditional salad section in this book. All the salads in this section are made from fresh vegetables. This section is recommended for any salad lover that would like something other than leaves or lettuce. For those of you who would like to use a lettuce/leaf I have included a bonus lettuce formula in the form of a chart for your information.

Salads from the Pantry, is the section that uses vegetables from a jar or a can. The vegetables in the jars and cans have been partially cooked before being packed in their containers. This section is perfect for someone with beginner cooking skills or a small amount of time. This section is geared for the man that wants to expand on his BBQ or for the cook with last minute company. Students with limited kitchen space will find this chapter handy as well.

The Healthy Fried Salads segment is very different than the salads in the other four sections. These salads should be made once a cook feels confident in his/her frying skills. This section teaches us that deep frying can be healthy. Although anyone can master this portion, it is for the experienced cook who aims to impress with something special.

Roasted Salads, is truly a unique way of making a salad. This is the intermediate chapter of the book. This is designed for the cook who isn’t confident yet, but has been practicing his/her skills. This is the perfect place to find something a little different when asked to bring a salad to a potluck dinner.

The Cooked/Marinated Salads section is where the process of cooking happens. These recipes are for the cook that has a bit more time. So, if time isn’t a major factor and you need variety, you will enjoy cooking from this section.

All five of these salad sections work together to make up the Salad Bible. Tips have been included at the end of each recipe for your added assistance. The tips range from serving suggestions to how to utilize leftovers. After you have tried all the great recipes in this book, you too will be telling your! friends that Salads don’t need leaves, lettuce and mesclun greens to be terrific!

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