2nd Weigh In - Weight Watchers

mariam_11_09 said:

Janelle, thanks for this
Janelle, thanks for this posting. It is giving me loads of encouragement to eat well and get as much exercise as possible during chemo. My attempts are much more modest than yours however 20 - 30 mins exercise 5 - 7 times a week will do me the world of good. Chemo has wrecked my stomach so I am only eating non-greasy, bland foods (kind of like a baby). Please keep posting your updates.

Everything Counts
Any exercise you do...counts. 20-30 minutes will show results.

Here are 2 recipes for your bland diet. Adjust the flavorings, but cook them as I have stated. If you cook the asparagus as I have described, they won't need anything.

ASPARAGUS


1. Rinse under cold water.

2. Asparagus’s stem becomes tougher as the stem travels downward. You are to hold each asparagus (one at a time) in an upward position and then apply pressure to break the stem. It will break where the stem is not so thick and tough.

3. Next, bring water to a boil.

4. Place asparagus in boiling water, lower flame, and gently cook for 3 minutes. EXACTLY 3 MINUTES – TIME IT – WATCH THE CLOCK
1. If the asparagus are thin, then cook for 2 minutes.
2. If the asparagus are super thin, cook for 1-1/2 minutes.

5. Important: Immediately drain and spread the asparagus out – onto a big platter or a big cookie sheet lined with paper towels to absorb water. You don’t want the asparagus to be on top of each other as it will create heat and continue to cook. There is nothing worse than soggy asparagus.

6. If you want them cold or as leftovers, drizzle my homemade Italian Salad Dressing over them.


GARY’S FRESH GREEN BEANS



Wash green beans. Cut tips off.

Place them in boiling SUGAR water and blanch them for 8 to 10 minutes. You want them to be firm, not soft. I’ve been averaging about 8 minutes.

(1/2 cup sugar or 1 cup sugar or more, depending on how much water is in pan)

Then immerse them IMMEDIATELY in ICE COLD WATER so they stay green. (Add ice cubes to water to make water ice cold.) (If you are cooking tons of green beans…2 lbs. or more…I scour one of my double sinks. Rinse it very well. Fill one sink with cold water and then added 3 trays of ice cubes.) Keep moving the green beans in the water, making certain all of them become fairly well cooled in the water. Then spread them out on a large dish – turkey platter or cookie sheet. Dry them with paper towels. Then refrigerate them until they are cold. (Green beans can be cooked one day ahead of time and stored in refrigerator.)

Olive oil and fresh lemon juice. (Olive oil should be 3 or 4 times the quantity of the freshly squeezed lemon juice.)

Remove green beams from refrigerator. If not on a platter, then place them on a LARGE PLATTER. Next, salt and pepper the green beans. – TRICK: Always use ground pepper from the pepper mill because it has more flavor. Then spoon olive oil and lemon juice mixture over cold green beans.

ABSOLUTELY DELICIOUS!!!!

VARIATIONS: Add fresh mushrooms and/or fresh raw carrots to green bean dish.