Today, I start a liquid diet, although I have conflicting messages from the surgeons secretary. Luckily I am a doctor myself and know that either way, it will be a good thing. I plan on ringing the secretary later to double check.

Since coming back from a vacation in the US on the 5th, I have lost 7 pounds by cutting out sugar and most bread from my diet. It’s amazing what thinking “how much nutritional value does this food have” changes your way of thinking.

Anyway, been clearing my closets out, and have tons of stuff to give away. I am going to donate them to the local epilepsy charity, seeing as its a charity I hold close to my heart.

Does anyone have an good recipes for a liquid diet?

Does anyone know of any websites that ship internationally for sugar free? It is difficult here - I have only found one brand of sugar free ice lollies (popsicles) and nothing in regards to ice cream, flavoured oatmeal, etc. Crystal Light is not sold here either I am thinkin of having some iced tea with splenda or maybe sugar free kool-aid - I have that shipped here.

I imagine I will be eating alot of creamy mashed potatoes and a little bit of chicken when I can stomach it, and I am hoping that my disdain for fish taste, fish smell, and most things fishy will be gone when I wake up…

1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
8 10-inch flour tortillas
1/2 cup enchilada sauce
3/4 cup sour cream
2 cups shredded lettuce
2 cups shredded cheddar cheese
1 medium tomato, diced
1/2 cup diced yellow onion

1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients
into the ground beef.

2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.

3. Heat up the refried beans in a covered container in the microwave set on high temperature for 1 1/2 to 2 minutes.

4. Place the flour tortillas on a plate and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the microwave on high temperature.

5. Build each burrito by first spreading about 1/4 cup of refried beans on the center of a heated flour tortilla. Spread one-eighth of the meat mixture over the beans, then pour about a tablespoon of the enchilada sauce over the meat.

6. Stir the sour cream well, so that it is smoother, then spread about 1 1/2 tablespoons onto the burrito. Arrange some of the lettuce, cheese, tomato, and onion onto the tortilla, and then you’re ready to roll.

7. Fold the end of the tortilla closest to you over the filling ingredients. Fold either the left or right end over next. Then fold the top edge over the filling. You will be leaving one end
of the burrito open and unfolded. Repeat with the remaining ingredients and serve immediately.

Makes 8 burritos.

YUM!

Orange Julius

6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk, lowfat okay
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes

Combine all ingredients, except ice cubes, in blender. Blend 1−2 minutes,
adding ice cubes one at a time, until smooth.

For those of us who are expat’s, and those of you not afraid to try it, I bring you something of my childhood:

Manwich Sloppy Joes

8 oz. can tomato sauce (pessata to Europeans)
1 cup ketchup
1 Tbls. dried minced onion
1 Tbls. green pepper, diced fine
1 teas. salt
1/2 teas. dried minced garlic
1/4 teas. celery seed
1 teas. prepared mustard (like american style French’s)
1/2 teas. chili powder

Mix all ingredients in a bowl. Brown 1 pound ground beef, drain fat, add sauce. Bring to boil, lower heat, simmer for 10 minutes.

Serve with toasted hamburger buns.

Here’s what I am cooking today - Rob’s mum is coming round for some American yummies:

MY Wendy’s-Style Chili

• 2 pounds Ground beef
• 1 Can tomato sauce — (29 ounces)
• 1 Can kidney beans w/liquid — (29 ounces)
• 1 Can pinto beans w/liquid — (29 ounces)
• 1 medium Onion — diced
• 2 Green chilis — diced
• 1 Rib celery — diced
• 3 medium Tomatoes — chopped
• 2 teaspoons Cumin powder
• 3 tablespoons Chili powder
• 1 1/2 teaspoons Black pepper
• 2 teaspoons Salt
• 2 cups Water

Brown the beef and drain the fat off. Crumble the cooked beef into pea-size pieces. in a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat. Cook stirring every 15 minutes for 2-3 hours.

Serve with Jacket (Baked) potatoes and/or plain rice.

Serving Size: 6

Ingredients:
1 recipe seasoned meat
1 recipe Taco Bell Sauce
1 can refried beans
12 Flour Shells 6″ - 7″ (fried and drained well)
12 oz Shredded Monterey Jack/Cheddar Cheese Mix
2 - 3 Tomatoes (small, diced)
3 - 5 Green Onion Tops diced

Preparation:
Fry the tortilla shell in oil.

One Fried Flour Shell
Spread 2 Tablespoons of refried beans
Spoon 2 Tablespoons of taco meat
One Fried Flour Shell
Spoon 2 Tablespoons of Taco Sauce
Sprinkle 3 Tablespoons of Mixed Cheeses on top
Pop into Microwave and heat until cheeses are melted.
Sprinkle 1 Tablespoon Diced Tomatoes
Sprinkle 1 Tablespoons Diced Green Onions
Serve and enjoy!

1 1/2 Pounds broccoli — fresh
2 Cups water
3/4 Teaspoon salt
1/2 Cup Cornstarch Mix With 1 Cup Cold Water
1 Pint half and half
1 Pound Velveeta
1/2 Teaspoon pepper

Steam broccoli until tender.
Place half-and-half and water in top of double boiler.
Add cheese, salt and pepper. Heat until cheese is melted.
Add broccoli. Mix cornstarch and water in small bowl.
Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

Ingredients:

* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 tablespoon white sugar
* 2 1/4 teaspoons active dry yeast
* 1/4 teaspoon baking soda
* 1 1/2 teaspoon warm water (110 degrees F/45 degrees C)
* 3/4 cup warm milk (110 degrees F/45 degrees C)
* 1/2 teaspoon salt
* 2 1/2 cups bread flour
* 2 tablespoons cornmeal

Directions:

In a small bowl stir together the warm water, sugar, and yeast. Stir to dissolve and set aside.

In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water. Add the warm milk, salt, and one cup of the flour. Beat with a wire whisk until smooth. Beat in yeast mixture and remaining flour. Batter should be thick, sticky, and smooth.

Prepare two pie pans with non-stick spray. Dust pans with cornmeal. Place 1/2 dough in each pie pan. Batter will spread during rising time. Spray top of dough with non-stick cooking spray. Cover and let rise for one hour. Repeat spraying of bread with non-stick cooking spray. Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.

Allow to cool for an hour before slicing.