Let's Eat! / by Sharon Musso

Both regular and dieters can use these meal and snack suggestions. If you are dieting then look for and use items with lower sodium, low fat or fat free.

There are tables of food items that give a general serving of that particular item. When using the suggested serving size just remember that you might need more then one serving of each of that item to accommodate what your body weight and size and physical activities will need on a daily basis.

Remember that a serving is merely a means of measuring the amount of calories and nutritional information of what you are consuming each meal. You choose all that your body will need.

Ask your doctor of course if there is any restrictions when following any meal plans. There are also holidays, special days, celebrations, anniversary dates and special events meal plans.

Let’s Eat! is a self-published book that also included some recepies, plain cooking. You can tailor these recepies with your favorite seasonings, herbs and other choices.

This cookbook is written by Sharon Musso.

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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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