QWhat should I have for dinner?

AFor starters, you always want to make sure you are focusing on protein first, then complex carbohydrates found in vegetables, fruits, and whole grains.  A good place to start for ideas is on my weekly recipe right here on the JourneyLite website!  It's guaranteed to be packed with protein, will be delicious and is easy and quick to make! 

QIs it okay to drink soft drinks after weight-loss surgery?

AMost bariatric surgeons and professionals would agree that eliminating soft drinks after weight-loss surgery is a good idea.  Soft drinks contain empty calories and caffeine is known to interfere with calcium absorption.  In addition, the sugar (and even artificial sweetener if you're a "diet" fan) can cause you to crave more sugar (nasty cycle ... we've all been there, done that).

Remember ... after weight-loss surgery, it's important to focus on sugar-free, non-carbonated, decaffeinated beverages.  You should be getting in 64 oz. daily to insure proper hydration.  In this day and age, there are plenty beverages from which to choose, so have some fun and enjoy the variety.  As the old saying goes, "Nothing tastes as good as being thin feels."  You'll be glad you gave up soft drinks when you reach your goal weight!

QIs it okay to eat Fried Chicken if you take the Skin Off?

ADeep fried food by definition is "to cook food in preheated fat or oil totally immersed."  In addition, it is a moist cook method. 

How deep frying works is that it sears the natural juices and fat inside the chicken when submersed in 350F degree oil.   So potentially, fried chicken can be eaten without the addition of added fat if the skin is removed. 

What makes fried chicken so terribly bad for you is the outside skin and the (typically) floured coating.  The coating, which surrounds the chicken, absorbs the oil from the fryer -- not to mention the fat  -- from the skin.  So indirectly, if you don’t eat the skin or the crunchy, tasty outside, the meat on the inside has no more added fat than if you were to grill or bake it.

QDear Chef Dave, I loved your cooking demo at Sickles High School. I was banded on the 16th of October, and our group leader said that most banded patients can't eat tomatoes after surgery and lemons because of the acid. I love to use tomatoes to make a sauce for pastas and in salads. What is your experience in how these foods are tolerated. Thanks, Jan

A

These are acidic foods which you are describing.  Let me first start by saying as you already know, I am not a doctor.  Now with that being said, acidic foods such as tomatoes and citrus foods may irritate the pouch just after surgery.  Generally speaking, within three months after surgery, your pouch will have healed, and irritation is likely not to occur. 

I know a gentleman who lives in Florida and his code name is "Hot Sauce Tom."  He was back to making and eating hot sauce almost two months after his surgery.  Always consult with your physician before partaking of the acidic and spicy stuff.  

Happy cooking…

Chef Dave

QHow do you cook turkey, goose, duck, pheasant, hen and chicken?

A

What a great question.  Turkey, goose, duck and pheasant all have the same thing in common.  They are all poultry of some form.  In addition, although the cook time may vary because of the size of the bird, the cooking temperature remains the same.

The breast (white meat) should be cooked to 165F degrees, and the thighs and legs (dark meat) should be cooked to 185F degrees.  You will need to allow for carry-over cook time, because the poultry does not stop cooking when taken out of the oven.  Poultry continues to cook an additional 5 to 7 degrees more, so you should remove the bird out of the oven once the temp reaches 160F for white meat, and 180F for dark meat.  This way, your poultry is not overcooked.

As for roasting, I have the perfect 29 steps to a perfect turkey!  This can also be used for goose and large ducks.  When cooking smaller poultry, such as Cornish hens or pheasant, the cook time will be less, so start at 350F degrees and use the chart below as a guide to cook the perfect bird.

              Size of Turkey                                   Unstuffed Timing                            Stuffed Timing

8-12 (pounds)                                    2 ¼ - 3 (Hours)                                3-3 ½ (Hours)

12-14                                                   3- 3 ¼                                                3 ½-4

14-18                                                   3 ¼ - 4 ¼                                           4- 4 ½

18-20                                                   4 ¼- 4 ½                                            4 ¼ -4 ¾

20-24                                                   4 ½ -5                                                4 ¾ - 5 ¼ 

 

• Allow 12 -15 minutes per pound when cooking poultry.
• Cook time may vary because no two ovens are alike.

 Turkey 101   
29 steps to a Perfect Turkey!

1 fresh whole turkey

1 ½ cups butter, melted

3 ½ cups dry white wine

2 teaspoons salt

2 teaspoons freshly ground black pepper

2 teaspoons sage powder

2 teaspoons garlic powder

2 large onions peeled and cut in half

1 stock of celery, cut into 2 inch pieces

4 carrots, peeled and cut into 2 inch pieces

 

1.       Rinse turkey with cool water, and dry with paper towels.

2.       Pre-heat oven to 450F degrees with oven rack placed on the last notch on the bottom.

3.       Combine melted butter, sage, garlic, and white wine into bowl.

4.       Fold a large piece of cheesecloth into quarters and cut into a 17-inch, 4 layer square.

5.       Immerse cheesecloth in the butter and wine, let soak.

6.       Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.

7.       Fold wing tips under turkey.

8.       Sprinkle one teaspoon salt and pepper inside turkey.

9.       Fill large cavity with as much stuffing as it will hold comfortably; do not pack tightly.  (Cook remaining stuffing in a greased baking dish at 375F degrees).

10.   Tie legs together loosely with kitchen string.

11.   Rub turkey with the softened butter and sprinkle with remaining one teaspoon salt and pepper.

12.   Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp; reserve remaining liquid.

13.   Spread cheesecloth evenly over the breast and about halfway down the sides of the turkey (it can cover some of the leg area).

14.   Cook for 30 minutes.

15.   Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter-and-wine mixture every 30 minutes.

16.   After first 30 minutes, reduce oven temperature to 350F degrees and continue to cook until temperature of the turkey reaches 155F degrees (insert an instant-read thermometer into the thickest part of the thigh, avoiding any bones); baste every 30 minutes and watch pan juices, reserving them for gravy.

17.   After the turkey reaches 150F degrees, carefully remove and discard cheesecloth.

18.   Baste turkey with pan juices.

19.   If there is not enough juice, continue to use the butter-and-wine mixture.

20.   Cook one more hour or until internal temperature reaches 160F degrees, remembering to baste every 30 minutes.

21.   When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes. Meanwhile, make your gravy.

22.   Pour all of the pan juices into a glass-measuring cup.  Let stand until fat rises to the surface, about 10 minutes, and then skim it off.

23.   Place roasting pan over medium-high heat and add one cup dry white wine to the pan.

24.   Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.

25.   Stir well and bring back to a boil.

26.   Cook until liquid has reduced by half, about 10 minutes.

27.   Add the defatted pan juices and cook over medium-high heat 10 minutes more.

28.   You will have 2 ½ cups of gravy.

29.   Season, to taste, strain into a warm gravy boat, and serve with turkey.

 

If the turkey comes with a pop-up timer, remove it!  Using an instant-read thermometer will give a more accurate indication of when your turkey is ready.

3 oz roasted turkey breast, without skin: 
110 calories, 26 grams protein, 0.5 grams fat  (0 grams saturated fat), 0 grams carbohydrate, 0 grams fiber, 45 mg sodium 

3 oz roasted turkey, dark meat, without skin:
160 calories, 24 grams protein, 6 grams fat (2 grams saturated fat), 0 grams carbohydrate, o grams fiber, 65 mg sodium      

QChef Dave, when will your Thanksgiving Recipes be posted? We have your Appetizers from your live cooking seminars ...this Thankful event is approaching quickly! Thank you for your time, Mike

A

Mike,

Thanks for your question!  My Thanksgiving Recipes are currently posted and will remain in Chef Dave's Corner through Thanksgiving!  Enjoy!

QMy son is Vegan and doesn't eat anything that had a mother. What should I do about him getting enough protein?

AWith the LAP-BAND System, there is 100% absorption of food energy eaten because there is no rerouting of the intestines like with the gastric bypass. We recommend all of our patients focus on protein first and foremost with each meal, then complex carbohydrates found in vegetables and fruits. Making healthy food choices is key to success with the LAP-BAND. How does your son get his protein in currently? Has he had surgery?

Every Journeylite patient should be consulting with their surgeon and dietitian regarding their specific nutrition needs. If your son goes through the JourneyLite program, his specific dietary concerns can be addressed.

QWhere exactly are the Thansgiving recipes? I have looked everywhere. Thank you.

AThey are located in Chef Dave's corner under "Weekly Recipes."  I hope this helps!  Happy Thanksgiving! (How'd it get here so fast?)

QI have been craving chips. Is there a salty something that isn't horrible?

AChips and other salty snacks are the number one cause for weight regain.  This is why many band patients need to go to their JourneyLite support groups, to learn how to control those cravings. Be sure to talk with your doctor/dietitian if you are having hunger between meals.  As for salty foods, Beef Jerky is protein rich, and the low sodium versions seem to help curb cravings.
 
Cook Smart…
Chef Dave Fouts

QI had the lap band surgery this week and I am looking forward to trying new recipes and recreating old ones without using flour. What substitutes can I use in place of flour-but the recipes taste about the same?

A

Great question, but before I answer with a simple yes or no, let’s take a look at these types of flours and oats.

Buckwheat flour are not grasses and are not related to wheat. In addition, buckwheat contains no gluten, and can be eaten by people with celiac disease or gluten allergies. Many bread-like baked goods have been developed and are available at most grocery and health food stores.

Wheat varieties are called "white" or "brown" if they have high gluten content, and "soft" if gluten content is low. Hard flour (bread flour) is high in gluten, and holds its shape well once baked. Soft flour is low in gluten and so results in a finer texture.

All-purpose or plain flour is blended wheat flour with an intermediate gluten level which is used for most household baking needs.

Bleached flour is treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and to give it more gluten-producing potential.

Cake flour is finely milled flour made from soft wheat. It has very low gluten content, making it suitable for soft-textured cakes and cookies.

Self-rising flour is wheat flour or whole meal flour that is sold premixed with chemical leavening agents.

Durum or semolina flour is made of durum wheat. It has the highest protein content, and it is an important component of nearly all noodles and pastas.

Quick Cooking Oats are oats that have been milled to cook faster.

The common denominator all these grains, seeds, and oats have in common is that they all are used to bind, thicken and hold the ingredients together. So if a recipe calls for flour, removing it would cause the recipe to fail. 
 
As for a substitution, you may be able to substitute one flour for another type depending on the recipe. In some cases, however, the recipe will not rise and become more dense then what the original recipe intended.
 
In addition all starches expand when liquid (saliva) is introduced. So when a person who has had surgical weight loss eats these starchy foods they expand in the pouch and may cause discomfort and in some instances vomiting. So before introducing starches back into your diet for the first time consult your physician/dietician.

Cook Smarter

Chef Dave

QHi...a lot of the recipes I've been seeing that are good for after surgery involve fish, shrimp, etc. I don't like any type of fish. I can tolerate tuna, but usually smothered in mayo. Is there a tasty substitute?

A

First of all, you are not the first person to tell me you don’t like fish or seafood.  The reason you may be seeing a lot of fish and seafood recipes is because unlike meat or poultry, fish and seafood, because of its unique muscular structure remains moist and tender, no matter how its cooked for the most part.

As for mayonnaise I too think it is used too much!  Try using low-fat sour cream, plain yogurt, low-fat salad dressings, canola oil, olive oil, mustards, and vinegars as ways to moisten your food.  You mentioned you like tuna; I make a quick veggie-tuna salad not only is it quick, but healthful at the same time, and no mayonnaise.

Veggie Tuna Salad

Servings: 3
4 ounces tuna
¼ cups canned green beans
¼ cup cucumbers, peeled and chopped
As much or as little as you like   Red onion, sliced thin
¼ cup small red bell pepper, sliced thin
1 hardboiled egg, peeled and chopped
2 teaspoon olive oil
2 tablespoon balsamic vinegar

Directions:
Place all ingredients into a small mixing bowl.
Toss.
Refrigerate and/or serve immediate.  (This will hold for up to 48 hours in an airtight container in the fridge)

 

 

Other Tips 

Beef, pork, and poultry on the other hand require a different cooking method depending on the type of cut or type.  So here’s a quick reference guide.

For lean cuts of meat they have little to no fat and generally are the most used muscles on the animal.  So the muscle is denser and tough if cooked fast.  By using a slow cooker or a slow moist cooking method such as braising for 6 to 8 hours the muscle will breakdown and be moist and tender.

For cuts of meat that are not as lean, such as the tenderloin, rib-eye, and New York strip these cuts contains more fat and is the least worked muscle in the body and can be used for sauté, grilling, and quick cooked meals with great success.

The key to poultry is not choosing white or dark meat, but the cooking temperature.  95% percent of the time the reason your chicken is dried out and hard to eat is because of being overcooked.  Chicken is cooked and moist when cooked to 165 F degrees for white and 180 F degrees for dark anything more even by two degrees it is now overcooked and dried out.

Below is a temperature chart as a guideline for meats and seafood.

Beef and Lamb
Rare 120° to 125°F center is bright red, pinkish toward the exterior portion
Medium Rare 130° to 135°F center is very pink, slightly brown toward the exterior portion
Medium 140° to 145°F center is light pink, outer portion is brown
Medium Well 150° to 155°F not pink
Well Done 160°F and above steak is uniformly brown throughout
Ground Meat 160° to 165°F no longer pink but uniformly brown throughout

Poultry
Poultry (Chicken & Duck) 165°F cook until juices run clear

Turkey
NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.

Pork
Roasts, Steaks & Chops
Medium 140° to 145°F pale pink center
Well Done 160°F and above steak is uniformly brown throughout
Sausage (raw) 160°F no longer pink
Ham
Raw 160°F
Pre-cooked 140°F

Seafood
Fish (steaks, filleted or whole) 140°F flesh is opaque, flakes easily

Tuna, Swordfish, and Marlin 125°F cook until medium-rare
(do not overcook or the meat will become dry and lose its flavor)

Shrimp cook until medium-rare (do not overcook or the meat will become dry and lose its flavor.)

Lobster meat turns red and opaque in center when cut

Scallops milky white or opaque, and firm.
Clams, Mussles & Oysters point at which their shells open - throw away any that do not open

Cook Smart…
Chef Dave

QCan you break down the nutritional value of eggs?

A

 An egg is one of nature's most nutritious creations. Eggs are protein-rich, low in sodium, and contain vitamins and minerals. In addition, eggs are inexpensive, delicious, and easy to prepare.

A large egg contains 80 calories, 6 grams of protein,  4.5 grams of fat (1.5 of which is saturated fat), and 213 milligrams of cholesterol, 22 percent less than previously thought based on a 1989 study.

Egg whites are basically pure protein. One large egg white contains 17 calories, 4 grams of protein, zero fat, zero cholesterol and 55 milligrams of sodium.

Another option is egg substitutes. There are different kinds of egg substitutes available. Usually ¼ cup liquid egg substitute is equal to one whole fresh egg. Egg substitutes are made from real eggs, using only the whites. Vitamins and other nutrients are added that are lost when the yolk is removed. By eliminating the yolk, all of the fat and cholesterol and more than half of the calories are cut out. Egg substitutes are colored with beta carotene to make them yellow. Egg substitutes have a shelf life of up to 90 days from the time they leave the production line. With proper refrigeration, egg substitutes can be used within seven days of opening. 

 

QIs there a archive on here for all your weekly recipes? And where can I purchase your cookbook. I will be having Lab Band surgery on 26th.

A

Congratulations on your surgery date! 

JourneyLite has archived all the LiteNews monthly newsletters, which features a new one of my recipes every month. They are available to view here!

If you are interested in buying any of my cookbooks to have many recipes on hand any time, go to iMetabolic's eStore, or click here. My latest is 90 Ways to Ditch Your Diet, which is a 30 day meal plan, including healthy snacks and shopping lists, with plenty of healthful food to keep even the biggest appetites satisfied.

QI love to eat blue bell ice cream can I eat it after the surgery.

A

Yes, however, you will NOT want to eat these types of foods because they will not aid in your weight-loss success. 

They will most likely slow your weight-loss down or depending on the amounts you consume cause you to gain weight.  You will need to make healthier choices, for example instead of ice cream you may choose yogurt, protein shakes etc. that are more nutritious for you.

Qwhat is the difference between Lap -Band & Bariatric? or is that the same thing just different words. Please help? Thank you,

A

Bariatrics is the field of medicine that offers treatment to the person who is overweight, through a comprehensive program including diet and nutrition, exercise, behavior modification, lifestyle changes and, when indicated, the prescription of appetite suppressants and other appropriate medications. Bariatrics also includes research into overweight, its causes, prevention, and treatment.

The word bariatrics was derived in the 20th century from the Greek baros (weight) + -iatrics (medical treatment).

Lap Band The LAP-BAND® Adjustable Gastric Banding System is a simple yet advanced gastric banding system that helps you gradually lose and control your weight by reducing the amount of food that your stomach can hold at one time. Allergan is the pioneer of adjustable gastric banding in the United States. This is a constantly evolving technology, involving a great deal of research and development.

The name "LAP-BAND" comes from the minimally invasive surgical technique used (laparoscopy) and the silicone gastric band placed around the top of the upper part of your stomach. The LAP-BAND® System works by helping you control your food intake and supporting long term, sustainable weight loss.

The Lap Band system is used to perform Laparoscopic Adjustable Gastric Banding Procedure which is one of the many bariatric procedures used in the treatment of obesity.

QAre your recipe books designed for a person with the lapband?

A

My cookbooks are designed to provide the full nutritional information for each dish, just like the nutritional information you find on packaged foods. This allows you to easily manage serving size and caloric intake, while enjoying healthy and tasty recipes. My books are designed exclusively for people learning to cook with the LAP-BAND as well as other surgical weight loss surgeries.  In addition the recipes are written to make cooking in smaller portions easier. Anyone looking to lose weight can benefit from these recipes.

Many of my most recent cookbooks are specific to people who have recently had weight loss surgery. Smooth Foods Book, Soft Foods Book, and Shakin' It Up were written for patients in the various diet stages following weight loss surgery as their system adapts to the changes in their digestive system.

On a final note all Chef Dave recipes are approved by Registered Dietician, Vicki Bovee.

QIs the recipe for cream cheese pumkin pie available to us?

A

Remember desserts are special occasion food.

Pumpkin Cheesecake

A serious cheesecake without all the sugar.

12 Servings

1 ½ pounds light cream cheese at room temperature

1 cup Splenda

1 ½ cups canned solid pack pumpkin

½ cup whipping cream

1/3 cup sugar-free maple flavored syrup

1 tablespoon vanilla extract

¾ teaspoon cinnamon

½ teaspoon allspice

4 large eggs

Preheat oven 325 F degrees.

With mixer, beat cream cheese and Splenda until fluffy.

 Beat in pumpkin

 Add whipping cream, sugar-free syrup, vanilla, cinnamon and allspice. 

Beat until smooth. 

Add eggs one at a time, beating until just combined. 

Bake 1 ½ hours or until center is set. 

Cool 30 minutes before removing from pan. 

Refrigerate overnight.

Serve

Per Serving: 210 calories, 9 grams protein, 15 grams fat (9 grams saturated fat), 10 grams carbohydrate, 1 gram fiber, 210 mg sodium

 

Cook Smart...

Chef Dave Fouts

 

QCOULD YOU EMAIL ME 1000 CALORIE DIET

A

I would love to but you need to get that from your JourneyLite dietitian.  They know you better then I do!

Cook Smart...

Chef Dave Fouts

QAfter having surgery both the surgeon and the nutritionist said to take in a lot of protein, but I can't seem to choke down any of the retail available shakes. Do you have any suggestions on how to make them taste less like glue and more like something i can enjoy drinking?

AShakes are a matter of preference this is why so many are on the market.  With this being said, my preference is Unjury.  In addition, I have a book with 30 recipes called Shake n’ It Up, which can be purchased here.

QWHAT ARE SOME THANKSGIVING RECIPES FOR LAP BAND PATIENTS?

A

One of the hardest things about the holidays is cooking for everyone's palate, and this seems even trickier when you are searching for healthy food options. Substituting certain ingredients in your favorite recipes is a great way to decrease calories while increasing flavor and nutrition in you and your family's holiday meal plan.

The October newsletter has a list of great substitutions for common ingredients in Thanksgiving recipes. Check it out here.

QCan you include the carb count on your recipes? Many of the WLS surgeons allow their patients only a certain numbers of carbs a day, for example- 30 carb grams a day?

A

Yes i will start including them!

 

Cook Smart...

 

Chef Dave Fouts

QIs there anything we can use in a recipe in place of Sweetened Condensed Milk? I'm trying to lighten a recipe and this is my one big problem.

A

Sweetened Condensed milk is simply milk that has had most of the moisture taken out and been packed with sugar.  Unfortunately, the sugar is a primary ingredient which helps it keep its thickness.  Eagle Brand has a reduced fat and a fat free version, but not a sugar free, fat free version.  I called and asked the company, and a sugar free is not offered because it changes the texture of the condensed milk. In return, the thousands of recipes which utilize this type of milk product will not turn out the same. 

So in this case, no substitute is available.

Cook Smart…
Chef Dave Fouts

QIs it ok be on the Adkins diet after having lapband?

AThe diet set out by your nutritionist and surgeon is with your specific health and dietary needs in mind. If you choose a nutritional plan other than what your doctor has recommended or prescribed, you should check with your surgeon.

QDo you have recipe/cookbooks out on the market where one can purchase at a local sotre?

A

As of right now they need to be purchased online.  October 2010 my newest book will be released and is part of the Dummies Series titled  Weight Loss Surgery Cookbook for Dummies and will be available everywhere.

Cook Smart...

Chef Dave Fouts

QHow do you cook the perfect Turkey?

A

Turkey 101   29 steps to a perfect turkey…

1 fresh whole turkey

¾ cups butter, melted

1 ¼ cups dry white wine

2 teaspoons salt

2 teaspoons freshly ground black pepper

2 teaspoons sage powder

2 teaspoons garlic powder

2 large onions peeled and cut in half

1 stock of celery, cut into 2 inch pieces

4 carrots, peeled and cut into 2 inch pieces

 

1.       Rinse turkey with cool water, and dry with paper towels.

2.       Pre-heat oven to 450 F degrees with oven rack placed on the last notch on the bottom.

3.       Combine melted butter, sage, garlic, and white wine into bowl.

4.       Fold a large piece of cheesecloth into quarters and cut into a 17-inch, 4 layer square.

5.       Immerse cheesecloth in the butter and wine, let soak.

6.       Place onions, celery, and carrots into bottom of roasting pan then place roasting rack on top of veggies in pan.

7.       Next place turkey, breast side up on a roasting rack in a heavy metal roasting pan.

8.       Fold wing tips under turkey.

9.       Sprinkle 1 teaspoon salt and pepper inside turkey.

10.   Fill large cavity with as much stuffing as it will hold comfortable; do not pack tightly. (Cook remaining stuffing in a buttered baking dish a 375 F degrees ).

11.   Tie legs together loosely with kitchen string.

12.   Rub turkey with the softened butter and sprinkle with remaining 1 teaspoon salt and pepper.

13.   Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp; reserve remaining liquid.

14.   Spread cheesecloth evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.

15.   Cook for 30 minutes.

16.   Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter-and-wine mixture every 30 minutes.

17.   After first 30 minutes reduce oven temperature to 350 degrees and continue to cook until temperature of the turkey reaches 155 degrees F  (insert an instant –read thermometer into the thickest part of the thigh, avoiding any bones), basting every  30 minutes and watching pan juices, reserving them for gravy.

18.   After the turkey reaches 150 degrees F, carefully remove and discard cheesecloth.

19.   Baste turkey with pan juices.

20.   If there are not enough juices, continue to use the butter-and-wine mixture.

21.   Cook 1 more hour or until internal temperature reaches 160 degrees F, remembering to baste every 30 minutes.

22.   When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes. Meanwhile, make gravy.

23.   Pour all of the pan juices into a glass-measuring cup.  Let stand until fat rises to the surface, about 10 minutes, and then skim it off.

24.   Meanwhile, place roasting pan over medium-high heat and add 1-cup dry white wine to the pan.

25.   Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.

26.   Stir well and bring back to a boil.

27.   Cook until liquid has reduced by half, about 10 minutes.

28.   Add the defatted pan juices and cook over medium-high heat 10 minutes more.

29.   You will have 2 ½ cups of gravy.

30.   Season, to taste, strain into a warm gravy boat, and serve with turkey.

 

If the turkey comes with a pop-up timer, remove it!  Using and instant-read thermometer later will give a more accurate indication of doneness.

 

Size of Turkey                                                    Unstuffed Timing                             Stuffed Timing

8-12 (pounds)                                       2 ¼ - 3 (Hours)                                   3-3 ½ (Hours)

12-14                                                        3- 3 ¼                                                    3 ½-4

14-18                                                        3 ¼ - 4 ¼                                               4- 4 ½

18-20                                                        4 ¼- 4 ½                                                4 ¼ -4 ¾

20-24                                                        4 ½ -5                                                    4 ¾ - 5 ¼ 

 

Cook Smart...

Chef Dave Fouts

Qsince you can only eat one half cup of food what suggestions do you have for normal eating

A

All food is normal the band is just a tool.  Use it wisely!

4 ounces protein and  1 to 2 ounces vegetables and fruit.  Starches such as potatoes, rice, pasta, and breads should be a sometimes food and your JourneyLite surgeon should give you the ok first.

Cook Smart...

Chef Dave Fouts

 

QDo you have a cook book? If yes, I would like to have one.

A

I have several and they can be purchased on Amazon.com and Boarders.com

CookWise

30 Days to Ditch your Diet

Weight Loss Surgery Cookbook for Dummies out October 2010

 

Cook Smart...

Chef Dave Fouts

QI just had the lapband a month ago and I am wondering about bread seems like I eat more of it than a I thought doesn't it swell ? will it stretch my stomach? Eat it toasted only? Thanks Arlene

A

Bread is a starch and starches will swell in your pouch.  If you eat too much it can cause discomfort and could cause you to vomit.   When eating bread make sure your JouneyLIte surgeon and or dietician has given you the ok.  Then it needs to be Whole Wheat and 1 slice is a serving.  Toasting the bread will cause the starch to break down and will help with some of the swelling in the pouch.  My advice protein first, then fruits and veggies and if you have room then maybe a little!

Cook Smart…

Chef Dave Fouts

QSomewhere I came across a recipe for a low carb pizza using ground beef for the crust but I cannot find it. Do you know of this recipe or one like it? Ida Iverson

A

I have not heard of this recipe, but it sounds delish!  Maybe someone will read this and email it to me to post. 

Cook Smart...

Chef Dave Fouts

 

QHi, are there any great recipe book you can recommend specifically for the lap band? Thank you! Denise

A

I have several and they can be purchased on Amazon.com and Boarders.com

CookWise

30 Days to Ditch your Diet

Weight Loss Surgery Cookbook for Dummies  out October 2010

All my books are written for"Band Patients"!

Cook Smart...

Chef Dave Fouts

 

QMy favorite shrimp dish is fried shrimp. I need a great recipe that will get me off"FRIED". I love shrimp any way you can cook them but nothing is better than mine. I need a recipe to make me forget the frying. Any ideas?

A

I like grilled shrimp... Try this recipe.

Ingredients

1lb  large shrimp, peeled and deveined
1 tsp olive oil
½ tsp paprika
½ tsp garlic powder
1 Tbsp fresh cilantro, chopped
½ teaspoon salt
¼ tsp pepper
Juice from 1 lime

 

Directions

Place all ingredients into large resealable bag and let marinate for 1 hour.
Drain shrimp.
Place over medium coals (medium heat if gas) on grill and cook  for 4 to 6 minutes or until shrimp is pink.
Serve.

This can be eaten cold or hot!

QThis my 1st time in this site and I cannot find your books ...do you have a site, thanx, AL

A

I have several books and they can be purchased on Amazon.com and Boarders.com

CookWise

30 Days to Ditch your Diet

Weight Loss Surgery Cookbook for Dummies  out October 2010

I keep JourneyLite up to date weekly and my website is www.chefdave.org

Cook Smart...

Chef Dave

 

QDo you have a book with recipes that can be purchased and if so what is the name of it and the correct author name?

A

I have several and they can be purchased on Amazon.com and Boarders.com

CookWise

30 Days to Ditch your Diet

Weight Loss Surgery Cookbook for Dummies  out October 2010

You can also email me directly at chefdave@simplysmartfood.com

QPlease help with Spanish food ideas!!! Other than baby soft foods.

A

Spanish foods are foods that are always seasoned well and thus, one of my favorite crusines.  I can remember in culinary school learning that herbs and spices is what makes food a cultural element, and Spanish crusine is no different.

To cook Spanish dishes, you need saffron, garlic, paprika, thyme, oregano, cayenne, basil, mint, vanilla, rosemary, bay leaf, sage, salt and pepper.  In addition, Spain is known for the freshest seafood, sausage, cheese, and milk dishes. With these ingredients, you will secure just about any Spanish recipe you find. 

QI have been banded for 1 1/2 yrs and I am not progressing well. I think what I eat plans a large role. What is a solid day of eating in your opinion?

A

Information provided by Vicki Bovee M.S., R.D, L.D.

Bariatric Food Guide Pyramid

 

Fats (4 Servings Per Day)

A serving can be:

 

• 2 tbsp. avocado
• 1 tsp. olive oil or margarine

Vegetables (2 Servings Per Day)

A serving can be:

•   1 cup raw vegetables
•   ½ cup cooked vegetables

Protein (8 – 10 Servings Per Day)

A serving can be:

□  ½ cup cooked beans, legumes	□   ¼ cup lowfat  cottage cheese	□   1 oz. cooked lean meat, poultry, fish, tuna,  low fat cheese
□   6  oz. sugar-free light  yogurt	□   1 egg , ¼ cup egg  substitute	□   8 oz. nonfat milk

Lentil is a great source of protein and even has a few vegetables, and if you make it I bet it will taste better then the canned version.  Lentil soup is one of the easiest soups to make.  This is my version!  Puree just a little if on a soft diet.

 

Meaty Lentil Soup 

 Preparation time: 15 minutes

 

  Cook Time: 1 hour and 15 minutes

 

  Yield:  8 servings (1 cup each)

 

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 medium onion, finely chopped

4 ounces fully cooked ham, diced

2 ounces Genoa salami, diced

1 bay leaf

4 cups water

2 cups low sodium chicken broth

1 1/2 cups dried lentils sorted and rinsed

1/2 teaspoon pepper

 

Heat oil in medium pot over medium-high heat.

Add the garlic and onion and sauté 5 minutes, stirring frequently, until onion is tender.

Stir in the ham and salami. Cook over medium heat 5 minutes, stirring frequently.

Stir in bay leaf, water, broth, and lentils. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally, until lentils are tender. Remove bay leaf and serve.

 

Per serving: 210 Calories (From Fat 70); Fat 8g (Saturated 2g); Cholesterol 15mg; Sodium 340mg; Carbohydrate 24g (Dietary Fiber 4g); Protein 14 g; Sugar 1g

QHi Chef Dave, you have any suggestions or recipes for after your able to eat when having a lapband?? Thanks Vickie

A

Hi Vickie, 

Chef Dave's corner is a great place to start.  I update the recipes and offer tips on how to enjoy the food you eat. JourneyLite has archived all the LiteNews monthly newsletters, which features a new one of my recipes every month. They are available to view here!

If you are interested in buying any of my cookbooks, go to iMetabolic's eStore, or click here. My latest is 90 Ways to Ditch Your Diet, which is a 30 day meal plan, including healthy snacks and shopping lists, with plenty of healthful food to keep even the biggest appetites satisfied.