What's the deal with this recipe blog?

Having recently undergone gastric bypass surgery + being a very good (according to my friends and family) and creative cook, I thought I would share the recipes I come up with to accomodate my new small stomach and my somewhat fancy and demanding taste buds.

These recipes represent what I'm cooking day in day out as I try to come up with ideas heavy on protein and fresh produce yet light in fat and sugar, all the while without compromising on the most important: great taste.

Tuesday, September 14, 2010

Tuna with broccoli, parsley and lemon zest

This was delicious, at least to me, as I was craving tuna and simply love it with fresh parsley and lemon zest.

This recipe yielded approximately 4 portions of 1/2 cup each.

Ingredients
1 can of flaked light tuna, drained
3 cloves or garlic, minced
1 shallot, minced
1/4 cup of cooked couscous
1/2 cup of pureed broccoli
1/4 cup of vegetable stock
1/2 cup of chopped flat leaf parsley
Zest of one lemon
1/8 cup of grated sharp cheddar

Instructions
Simply soften the shallot and garlic in olive oil.  Add the tuna, couscous, broccoli and vegetable stock and cook until the mixture is of the right consistency (I'm on pureed food so everything was sort of mixed in).  Add parsley and lemon zest and serve with a light sprinkling of grated sharp cheddar. 
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