Hey everyone. I wanted to just drop a blog to say that Jason is doing so good and I'm proud of him. I also wanted to give a couple more recipes. I can not control what he puts in his mouth at work (organic or hormone free), but I can describe what he prepares. Jason is sooooo allergic to shellfish. But, he loves it. He grew up with it, being from South Louisiana-crawfish country. He developed the allergy only about a year or two ago. So, imitation crabmeat helps him feel like he's getting it even though he's not.
Imitation Crab Salad
A lot of Iceburg Lettuce, torn apart place in a large bowl. The lettuce will be the bulk of the dish and will keep you fuller, longer.
A hand full of cherry tomatoes.
Sprinkle a small amount of shredded cheddar cheese on top of the salad.
Place about 6 pieces of chunk imitation crab meat on salad.
Drizzle about 2 Tbsp. of Kraft Catalina Dressing on top.
This is something that Jason can make on his own. It's quick and it's simple. He ate it when he was not dieting.
Imitation crabmeat (called surimi) comes from the Alaskan Pollock and myofibrillar proteins. These proteins make a sturdy gel that allows the meat to be shaped and cut like crabmeat. During processing, they also add natural and artificial coloring and flavoring. :( The japanese have been using Kamaboko (imitation crabmeat) for 800 years. It is one of the main ingredients used in a Japanese recipe book dating back to 1528.
My imitation crabmeat recipe
6-8 chunks of imitation crabmeat chopped fine.
1 stalk of celery chopped fine
1/2 white onion chopped fine
1 Tbsp. lemon juice
2 Tbsp. no-fat (or light) mayonnaise
salt and pepper to taste
Mix it well, until everything is well blended.
Use it as a dip with reduced- fat Wheat Thins.
Well, I'm going to cut out of here. DON'T GET THE CRABS!!!!
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