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<blockquote data-quote="Marguerite" data-source="post: 144286" data-attributes="member: 1991"><p>Congrats on the loss - and five pounds is not a small loss, that's 2.5 Kg! It took me over two weeks to lose that much, with extreme diet plus the diet pills. I hope the scales continue to say that's hoe much you lost. When mine seem to show a sudden drop, I re-zero them (digital scales) and try again. I also weight myself at the same time every morning, naked, after going to the loo but before I eat breakfast.</p><p></p><p>If you're having fish tonight, why not try teriyaki fish parcels? it's really easy and it gives you a chance to try the ginger. If you make your picky eaters have a taste, they may decide they like it. We don't batter or flour our fish any more. husband doesn't want it as a fish parcel, so he pan-fries his fish fillets in a scrape of butter.</p><p></p><p>if you're having a whole fish, the same recipe works, you just need a bigger piece of aluminium foil. A lot of Westerners put lemon in the cavity of a whole fish - with this recipe, you put shallots and ginger in and on the fish.</p><p></p><p>You make up a teriyaki marinade - any leftover can go in the freezer, there's enough salt,sugar in it to stop it going solid (but in the amount you use, not enough to muck up your diet).</p><p></p><p>Basic Teriyaki marinade - roughly equal quantities of:</p><p>* light soy sauce (as in, the plain ordinary soy you get on the table at Chinese restaurants, not dark, syrupy soy aka soja)</p><p>* mirin/sherry/green ginger wine</p><p></p><p>Now for fish, add a few drops of sesame oil (if you have it)</p><p>Thin slices of ginger root - leave in slices or cut into slivers, as you choose</p><p>shredded shallots/spring onions - save most of this for AFTER cooking as a garnish</p><p></p><p>To prepare - place the fish on a large square of aluminium foil. Tuck a slice or two of ginger under the fish and a few more on top of the fish. Splash on some teriyaki mix, about a teaspoon total. carefully wrap up the fish into a neat parcel, being careful to keep the folds etc on the top so the marinade won't leak. Put the foil parcel carefully on an oven tray. Do one parcel for each person who is having it this way, then bake in a moderate oven until it's done - it depends on how big the parcel is and how thick the fish is. It might only need about fifteen minutes, or it could need a little longer. You can always open the parcel a little at the top to see if it's gone completely opaque yet. Or you can put the parcel in a hot pan on the stove and cook it that way.</p><p></p><p>To serve - put the parcel on a plate for each person to open themselves, or open it up, serve onto a plate, pour over the juices (there will now be a lot more, it's come from the fish) and garnish with the shredded shallots. </p><p></p><p>It's really simple, tastes delicious. You can eat the ginger if you want, or leave it. It will have given a little flavour to the fish but with nothing hot. The ginger itself - it will taste a bit 'hot' still, it will still be partly crunchy.</p><p></p><p>Leftover marinade - you can use it on fish, or chicken next time. For chicken, you can do a marinade with less mirin and a spoonful of honey. Check by taste if you need to add more soy to balance it. Also with chicken - chopped garlic works wonderfully as well.</p><p></p><p>Enjoy!</p><p></p><p>To get a good range of food groups into you and still stick to your diet - how about making yourself some minestrone soup? You can go easy on the pasta, and if you add some freshly shredded basil leaves right before serving, you will get a fabulous flavour kick. You can also top it with a very small amount of freshly grated parmesan, to help you with your cheese craving.</p><p></p><p>When we're having tacos, I use a basic bolognese meat sauce (I add a bit of Tabasco for those who like it spicy), put grated cheddar on that, then shredded lettuce and then chopped tomato. Sour cream in there for easy child 2/difficult child 2 and anyone else who isn't watching their weight.</p><p></p><p>Your diet from the doctors - the reason the saltine crackers are there, is to give you some carbs and to also give you something to put your other food groups on. And that's where I cut back. But that's me, and my metabolism. I know I do better on fewer carbs. If you skip some or all of the saltines, you can always go back later and eat one as a snack if you get really ravenous.</p><p></p><p>It's like, if I get really hungry, no matter what time of day, I will go have another small serve of my muesli.</p><p></p><p>Sounds to me like they've given you the standard diet peddled by the dieticians. The saltines do sound a better choice than bread. When I followed the dietician's diet that required me to eat more bread than I had been, that is when I gained weight.</p><p></p><p>The problem with eating what you crave, is that sometimes we crave foods that are not good for us. With food sensitivities you can either feel sick with a food that doesn't agree with you, or the opposite - you can get a craving. My nephew who had a problem with yeast always craved Vegemite sandwiches. It was all he would eat. My sister tried to use aversion therapy on him, made him eat nothing but Vegemite sandwiches for every meal. After two weeks and he was still enjoying it, she gave up. Vegemite is based on yeast, in its manufacture. It's fabulous for dieters because it's got tons of flavour but virtually no calories and no fat. Loads of salt, though. But since it's supposed to be eaten SPARINGLY, it's not too bad for you even on a low salt diet, if you eat it the right way.</p><p>Us Aussies cringe when we see people unfamiliar with Vegemite who pile it on thick like you would peanut butter or jam. It's a fast way to make yourself sick. Vegemite is supposed to be a very thin scrape across the bread (or cracker - it's fabulous with saltines). You should be still able to see the bread or the cracker, under the Vegemite.</p><p>I remember when I was little and had been sick, off my food and only allowed water or flat lemonade, the first food I was allowed to have when I was back on solids would be a cracker with a thin smear of Vegemite. It tasted so good, after all that sweet lemonade. I would be craving salt by then, craving something savoury, and it was just perfect.</p><p>Now if I'm recovering from a tummy bug, I will sometimes have home-made chicken stock as a savoury alternative. The kids still want their Vegemite, though.</p><p></p><p>I'm sure that if they had Vegemite back in the days of the pharoahs they would have found jars of it in King Tut's tomb, still tasting just as good as when it was interred. The stuff doesn't go off. Not ever. </p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 144286, member: 1991"] Congrats on the loss - and five pounds is not a small loss, that's 2.5 Kg! It took me over two weeks to lose that much, with extreme diet plus the diet pills. I hope the scales continue to say that's hoe much you lost. When mine seem to show a sudden drop, I re-zero them (digital scales) and try again. I also weight myself at the same time every morning, naked, after going to the loo but before I eat breakfast. If you're having fish tonight, why not try teriyaki fish parcels? it's really easy and it gives you a chance to try the ginger. If you make your picky eaters have a taste, they may decide they like it. We don't batter or flour our fish any more. husband doesn't want it as a fish parcel, so he pan-fries his fish fillets in a scrape of butter. if you're having a whole fish, the same recipe works, you just need a bigger piece of aluminium foil. A lot of Westerners put lemon in the cavity of a whole fish - with this recipe, you put shallots and ginger in and on the fish. You make up a teriyaki marinade - any leftover can go in the freezer, there's enough salt,sugar in it to stop it going solid (but in the amount you use, not enough to muck up your diet). Basic Teriyaki marinade - roughly equal quantities of: * light soy sauce (as in, the plain ordinary soy you get on the table at Chinese restaurants, not dark, syrupy soy aka soja) * mirin/sherry/green ginger wine Now for fish, add a few drops of sesame oil (if you have it) Thin slices of ginger root - leave in slices or cut into slivers, as you choose shredded shallots/spring onions - save most of this for AFTER cooking as a garnish To prepare - place the fish on a large square of aluminium foil. Tuck a slice or two of ginger under the fish and a few more on top of the fish. Splash on some teriyaki mix, about a teaspoon total. carefully wrap up the fish into a neat parcel, being careful to keep the folds etc on the top so the marinade won't leak. Put the foil parcel carefully on an oven tray. Do one parcel for each person who is having it this way, then bake in a moderate oven until it's done - it depends on how big the parcel is and how thick the fish is. It might only need about fifteen minutes, or it could need a little longer. You can always open the parcel a little at the top to see if it's gone completely opaque yet. Or you can put the parcel in a hot pan on the stove and cook it that way. To serve - put the parcel on a plate for each person to open themselves, or open it up, serve onto a plate, pour over the juices (there will now be a lot more, it's come from the fish) and garnish with the shredded shallots. It's really simple, tastes delicious. You can eat the ginger if you want, or leave it. It will have given a little flavour to the fish but with nothing hot. The ginger itself - it will taste a bit 'hot' still, it will still be partly crunchy. Leftover marinade - you can use it on fish, or chicken next time. For chicken, you can do a marinade with less mirin and a spoonful of honey. Check by taste if you need to add more soy to balance it. Also with chicken - chopped garlic works wonderfully as well. Enjoy! To get a good range of food groups into you and still stick to your diet - how about making yourself some minestrone soup? You can go easy on the pasta, and if you add some freshly shredded basil leaves right before serving, you will get a fabulous flavour kick. You can also top it with a very small amount of freshly grated parmesan, to help you with your cheese craving. When we're having tacos, I use a basic bolognese meat sauce (I add a bit of Tabasco for those who like it spicy), put grated cheddar on that, then shredded lettuce and then chopped tomato. Sour cream in there for easy child 2/difficult child 2 and anyone else who isn't watching their weight. Your diet from the doctors - the reason the saltine crackers are there, is to give you some carbs and to also give you something to put your other food groups on. And that's where I cut back. But that's me, and my metabolism. I know I do better on fewer carbs. If you skip some or all of the saltines, you can always go back later and eat one as a snack if you get really ravenous. It's like, if I get really hungry, no matter what time of day, I will go have another small serve of my muesli. Sounds to me like they've given you the standard diet peddled by the dieticians. The saltines do sound a better choice than bread. When I followed the dietician's diet that required me to eat more bread than I had been, that is when I gained weight. The problem with eating what you crave, is that sometimes we crave foods that are not good for us. With food sensitivities you can either feel sick with a food that doesn't agree with you, or the opposite - you can get a craving. My nephew who had a problem with yeast always craved Vegemite sandwiches. It was all he would eat. My sister tried to use aversion therapy on him, made him eat nothing but Vegemite sandwiches for every meal. After two weeks and he was still enjoying it, she gave up. Vegemite is based on yeast, in its manufacture. It's fabulous for dieters because it's got tons of flavour but virtually no calories and no fat. Loads of salt, though. But since it's supposed to be eaten SPARINGLY, it's not too bad for you even on a low salt diet, if you eat it the right way. Us Aussies cringe when we see people unfamiliar with Vegemite who pile it on thick like you would peanut butter or jam. It's a fast way to make yourself sick. Vegemite is supposed to be a very thin scrape across the bread (or cracker - it's fabulous with saltines). You should be still able to see the bread or the cracker, under the Vegemite. I remember when I was little and had been sick, off my food and only allowed water or flat lemonade, the first food I was allowed to have when I was back on solids would be a cracker with a thin smear of Vegemite. It tasted so good, after all that sweet lemonade. I would be craving salt by then, craving something savoury, and it was just perfect. Now if I'm recovering from a tummy bug, I will sometimes have home-made chicken stock as a savoury alternative. The kids still want their Vegemite, though. I'm sure that if they had Vegemite back in the days of the pharoahs they would have found jars of it in King Tut's tomb, still tasting just as good as when it was interred. The stuff doesn't go off. Not ever. Marg [/QUOTE]
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