Mood:
celebratoryNow Playing: Don't Stop Believing by Journey
Topic: Recipes
Well, it has been 25 days since I started my medication and I have lost 21 pounds so far. I am very stoked by that. Of course I have been eating like I normally did, just without bread, rice, potatoes and pasta - which apparently - makes all the difference in the world as does my medication - oh, and not drinking soda pop.
I made leek and lentil soup on Saturday and had enough for dinner that night, and lunch the next day, AND lunch today and probably tomorrow. I am planning on starting a crockpot of lentil and mushroom soup tonight for tomorrow through the rest of the week. I am trying to up my fiber intake with many more beans in the diet.
Last night I experimented with making a homemade tofu pumpkin pie. It turned out beautifully. My pie has 180 calories per slice which is between 100 and 200 calories less than a 'real' slice of pumpkin pie, depending on the recipe. Here's mine:
1 pre-made pie shell
1 1/2 cups of cooked pumpkin (use small sugar pie pumpkins not jack-o-lanterns)
1 package of silken extra-firm tofu
4 packets of the "blue stuff" I used generic Wal-Mart Greater Value brand and it tasted fine
1 tablespoon (not heaping!) of pumpkin pie spice
1 teaspoon fresh or jar crushed ginger root
I cut a small pie pumpkin in half and baked it at 375 for an hour to cook the pumpkin. I then scooped about 1 1/2 cups of the cooked pumpkin into a blender and added the package of tofu. I pureed the mixer, adding in the blue stuff, the spice and the root. It was creamy and fluffy-ish. I poured that into a 9 inch pie pan lined with a pre-made pie shell and then baked it for 15 minutes at 425, and then for 45 minutes at 375.
It turned out perfectly, especially since I covered the pie crust after the first 15 minutes with aluminum foil so it wouldn't burn.
I am eating it today as a part of my lunch: Greek Salad, Leek & Lentil Soup, and Tofu Pumpkin Pie...my main meal of the day! Pardon me if I seem arrogant, but, this pumpkin pie rocks!
