88 Part I: Eating Right with Every Bite
had weight loss surgery. They don’t actually grill (a dry cooking method with
indirect heat from below). Instead, they use two heated metal plates with
raised metal lines. However, they don’t stay hot long enough to sear the food,
so the device turns into a steamer. Steam opens the pores of the food and
causes the moisture to flow out, leaving you with tough food. Why does this
matter to a weight loss surgery patient? To avoid getting food stuck in your
pouch, you need your food to be moist and tender, not tough and chewy. So
stick to a real grill.Stocking Your Pantry, Refrigerator,
and Freezer with Good Ingredients
Nothing can be more frustrating than going into the kitchen to make a recipe
only to find out that you’re missing one or two ingredients. Maintaining a run-
ning list of staples for your pantry, fridge, and freezer keeps you prepared for
almost anything you want to prepare in the kitchen.Herbs, spices, and more
If you keep the following spices, herbs, oils, and extracts in your pantry,
you’ll be ready to add a ton of flavor to your dishes.Herbs and spices:✓ Apple pie spice
✓ Basil, dried✓ Bay leaves
✓ Black pepper✓ Caraway seeds
✓ Cayenne pepper✓ Celery seed
✓ Chili powder✓ Cinnamon
✓ Cloves, ground✓ Coriander, ground
✓ Cumin, ground(^) ✓ Curry powder
✓ Dill, dried
✓ Garlic powder
✓ Italian seasoning
✓ Lemon pepper
✓ Marjoram, dried
✓ Mustard, dry
✓ Nutmeg, ground
✓ Old Bay seasoning
✓ Onion powder
✓ Oregano, dried
✓ Paprika
✓ Parsley flakes