Breakfast
I had scrambled eggs, an easy and edible quick-fix. It was also all I had an appetite for. My cheeks were still swollen, and I was unable to open my wide enough to get hard foods in. This was a major set-back, because at that point I had had enough with the food I was able to eat. At least the eggs gave me a sense of 'normalcy.' I had a yogurt as a snack later on.
Lunch
For lunch she made crepes with cream and they were delicious. When she buys gluten-free flour she always freezes it. That is how she could easily go to the freezer and pick up a gf waffle mix.
It felt heavenly to bite into a soft crepe with a dash of cream on top.
Ingredients:
2 eggs
1 1/4 cups whole milk or half-and-half
2 tablespoons granulated sugar
1/2 cup gluten-free flour mixture
1 tablespoon melted butter
Dash salt
3 tablespoons stick butter
Procedure:
1. In a medium bowl, whisk together the eggs and milk (or half-and-half).
2. Add the sugar and whisk to blend it in.
3. Stir in the flour mixture until the batter is smooth.
4. Add the melted butter,stirring with a whisk just until blended.
5. Tilt the pan quickly so the batter is evenly distributed.
Dinner
For dinner, my mom made a cod dish. The frozen cod filets are from Sam's Club, and can be baked, broiled, pan fried, or poached. In our case, my mom poached it. It was soft enough to eat, and delicious enough to enjoy! On the side, she prepared an avocado puree and some boiled vegetables.
Root Vegetables:
Potatoes, rutabarga and carrots.
How to prepare the root vegetables:
1. Wash and peel root vegetables.
2. Cut them into smaller cubes.
How to prepare the root vegetables:
1. Wash and peel root vegetables.
2. Cut them into smaller cubes.
3. Add all vegetable to a pot of water.
4. Make sure the vegetables are covered with water.
5. Bring to a boil and boil until the vegetables are soft enough to eat. (Approx. 20 min)
4. Make sure the vegetables are covered with water.
5. Bring to a boil and boil until the vegetables are soft enough to eat. (Approx. 20 min)
How to prepare the cod:
1. Rinse the frozen cod filet under running water and path it dry with a paper towel to absorb any access water.
2. Cover the cod filets completely with water.
3. Add bay leaves and 1 tbs of salt.
4. Bring the filets to a boil over high heat then reduce the heat to low and let it simmer for 7 minutes.
5. Your cod fillets are ready when they are opaque and flake easily.
The internal temperature of the cod filet should be 175 degrees F.
How to prepare the avocado puree:
3/4 cup sour cream or low-fat sour cream
½ teaspoon onion powder
½ teaspoon salt
1. In a food processor (or however you’d like to prepare it), puree the avocado until it is completely smooth.
2. Mix together the avocado puree, sour cream, onion powder, salt, and 2 ½ tablespoons of chopped chives.
3. Transfer the dip to a serving bowl and garnish with the remaining chives.
