Bailey - Cooking with Kaye: Methods to Meals

ByKaye Bailey

On the front cover clockwise from top right: You Have Arrived Chicken and Shrimp, page 121; Wings to Fly For, page 94; Turkey and Eggs Chilled Lunch Plate, page 146; Kayes Chicken Parmesan, page 91; Lemony Chicken Soup, page 69; Holiday Prime Rib Roast of Beef, page 156.

Cover photos and design Copyright 2012 LivingAfterWLS, LLC. ~ All Rights Reserved.

Cooking with Kaye

Methods to Meals: Protein First Recipes You Will Love

supporting your weight loss surgery
health management goals
one delicious meal at a time

Copyright 2012 by Kaye Bailey and LivingAfterWLS, LLC. All rights reserved, including the right to reproduce this book or portions thereof in any form whatsoever. For information, address LivingAfterWLS, LLC; Post Office Box 311; Evanston, Wyoming 82931.

The health content in Cooking with Kaye is intended to inform, not prescribe, and is not meant to be a substitute for the advice and care of a qualified health-care professional. The author and publisher disclaim any liability arising directly or indirectly from the use of this book.

Nutritional Analysis: Every effort has been made to check the accuracy of the nutritional information that appears with each recipe. However, because numerous variables account for a wide range of values for certain foods, nutritive analyses in this book should be considered approximate. Different results may be obtained by using different nutrient databases and different brand-name products.

This LivingAfterWLS, LLC publication November 2012.

Ebook Copyright 2013 by Kaye Bailey and LivingAfterWLS, LLC.

Proudly written, produced and manufactured in the United States of America.

Published by

LivingAfterWLS, LLC

Post Office Box 311

Evanston, WY 82931

307-787-3638

COPYRIGHT 2012 ~ ALL RIGHTS RESERVED

Important Note: Serving Size

For purposes of continuity recipe serving size and nutrient values are calculated and measured on the Daily Values standard for a 2,000 calorie/day diet for adults, developed by the Food and Drug Administration (FDA). It is understood that people who have undergone a restrictive bariatric surgical procedure will eat less than the standard serving size, and that people with different bariatric procedures will eat different volumes of food per serving. Please use the serving size and nutrient values provided as the baseline factor from which to calculate and adjust your specific and unique dietary intake.

Featured Articles Index

Thank you for joining me in the kitchen. This cookbook has been 13 years in the making and the result you now hold is the distillation of my own kitchen experiments many disasters and successes and endless research. Indeed this work comes from the joyful pursuit of finding a cooking style that is suited to a blended household where people with their original organic tummies break bread at the table they share with one of us dining on our bariatric hybrid tummy.

For the last eight years Ive worked in the weight loss surgery community as a mentor encouraging and empowering my fellow patients to harness their inner strength and use the WLS tool as a means to healthy weight management and improved health and wellness. This work has fueled the fire within me to pursue excellence in the kitchen where I worked to develop the skills necessary to follow the WLS high protein, low carbohydrate eating plan in a manner that harmonizes the needs of our gastric-blended household,

The Process

I was not a good cook before surgery and I seldom followed a recipe. Our usual evening meal featured overcooked meat with potatoes or noodles smothered in condensed soup gravy. Sometimes Id fancy things up a bit and microwave frozen vegetables, a disappointing attempt at bringing color to the plate. When I underwent gastric bypass surgery in 1999 I promised my husband that he and our misfit collection of frequent dinner guests -- kids and grandkids; neighbors, friends, and the random shirttail relatives arriving in bombastic fashion like traveling gypsies I promised him that we would continue to eat well and eat abundantly: the surgery wasnt going to change that. Perhaps you made a similar promise? My promise, however, was not without caveat: the surgery would be the catalyst for me to usher our meals in a new direction. I embarked on an intensive self-guided study program believing knowledge would empower me to make informed nutritional choices. We would focus on the quality of the food rather than quantity. I dedicated time to planning, preparing, and presenting meals and I enjoyed every minute of it.

The very nature of cooking is repetition; there are no original one-of-a kind creations on the dinner plate. You and I, chopping and stirring and cooking in our kitchens: we are the accumulation of all the cooks who came before us since the beginning of time. Each generation takes from the past and gives to the future and thus tradition is born. I am thankful for countless cooks, professional chefs, authors, and mentors who guided me down the path to becoming a skilled and enthusiastic home cook.

I know with certainty that all of us will occasionally feel excluded from the traditions we treasure because our bariatric procedure has changed everything for us while the world around us stayed the same. I know this because sometimes I still feel left out of the good times I once celebrated with gusto. I know with equal conviction that with awareness and effort we can join that world from which we feel excluded, participating fully, but differently , from how we participated prior to our medical procedure. Within this book you will find ways to accommodate and nurture your sometimes misunderstood WLS peculiarities while fully participating in this great tradition we call living.

Appreciation

Perhaps it is silly, but I credit television instructional cooking shows for teaching me many kitchen skills. I am grateful for Martha Stewart who followed Julia Child in elevating the skills and knowledge of the home cook. Other TV instructors deserving thanks are Tyler Florence, Ellie Krieger, Bobby Flay, Sara Moulton, and Jacques Ppin.

As much as I enjoyed the beauty of visual learning from food television, the heart and soul of my inner scholar belongs to books. My grandmother started my cookbook collection in 1986 giving me The New Betty Crocker Cookbook. Today I enjoy more than 160 food spattered dog-eared volumes. Beginning with basic how-to instruction manuals, then advancing to food science textbooks and gourmet recipe collections, finally ending in a blast of glorious food photography masterpieces: I love them all.

In appreciation I mention a few favorite authors who made life-changing contributions to my culinary skill set with their teaching and sharing: Betsy Oppenner (Celebration Breads); Shirley O. Corriher (Cookwise: The Hows and Whys of Successful Cooking); Madeleine Kamman (The Making of a Cook); Denise Austin, fitness and healthy lifestyle coach; Molly Stevens (All About Braising); Mireille Guiliano, (French Women Don't Get Fat); Jamie Purviance (Weber grilling books); Bobby Flay (Food Network Chef and Bar Americain); Art Smith (Back to the Table); Dr. David Katz (The Way to Eat); Barbara Kafka,(Roasting and Soup: A Way of Life). This is but a short list of the influential teachers cooks and authors - in my ongoing quest for culinary excellence in the home kitchen. I have included an extensive bibliography in the end pages and hope you will find some of these sources as beneficial as I have.

In the company of these inspiring cooks and chefs is the person who inspires me daily, my husband Jim. He drove me 1,500 miles away from home for this surgery and he has never left my side since. In the spirit of adventure and honoring his creed that life is for living he brings joy to our table and a hungry appetite for taste testing my latest culinary experiment. When you enjoy the recipes found here you can be certain they were improved upon at some point by suggestions from Jim. My extended time of learning and experimentation would not have been possible with anyone else. He has been a remarkably good sport about my culinary experiments never complaining when the clock strikes 10, my recipe has gone rogue, and the only thing I have to serve is a stale piece of cheese and short pour of old vine red. My husband loved me when I was a big girl and he loves me still today. I appreciate and adore this man who taught me by example that life is for living. And so I am, living in love,