Mission Statement

The mission to this blog is to share recipes, encouragement, information, tips and tricks, links, and more that I have found or has been sent to me since my RNY in 2010 to help me and hopefully YOU! I am NOT paid by any company or person so this is totally objective in my own personal opinion and use. I am not a medical professional either, so please always seek medical help if you have concerns or problems.

Monday, October 29, 2012

REASONS WE EAT ...

10 Reasons You Eat When You're Not Actually Hungry
And What You Can Do About It!
-- By Erin Whitehead, Health and Fitness Writer
 http://www.sparkpeople.com/resource/nutrition_articles.asp?id=1660
 
We've all done it, and sometimes we don't even realize when it's happening. Maybe you graze when you're bored, or reach your hand into the office candy jar each time you pass by. Perhaps when you're feeling sluggish in the afternoon, you head to the vending machine for a pick-me-up. All of these are opportunities to eat for reasons other than hunger. No matter why food calls your name, one thing rings true: We have all eaten something when we weren't truly hungry. While that's OK from time to time, too much eating without thinking can really hurt your weight management goals. And depending on what you eat, hurt your health, too.
Take a look at these 10 situations that encourage you to eat when you're not hungry, plus tips to cope in a healthier way.
 
To Cope
Emotions are a common eating trigger. Happy? You might eat a treat to celebrate. Sad? You might eat to soothe yourself with comfort food. Angry? You might take it out with a fork instead of the person who really caused it. But if you turn to food for emotional reasons, you won't resolve the underlying issues. It may help to track your eating habits in a journal, noting your emotional state when you headed for that snack. Writing it down may help you make a connection you hadn't seen before, like the fact that you eat when you're lonely or angry. Then you'll know for the future to look for a different outlet, such as calling a friend when you're lonely or turning to that punching bag when you're mad or stressed. If emotional eating is a known problem for you, check out SparkPeople's 10-step guide to overcoming emotional eating.
 
Out of Boredom
Sometimes you're not emotional—you're just bored. For many people, eating seems like a good solution when there's nothing better to do; whether you graze at home on the weekends or entertain yourself with lavish dinners out. But eating can only last for so long—and then you have an afternoon to fill! If you know boredom is a trigger for your emotional eating, have a list of strategies in place to keep yourself busy and entertained when you don't have anything else to do. Catch up with an old friend, write an old-fashioned snail-mail letter, write in your journal or blog, volunteer in your community, take up a new hobby or read a book you've always wanted to read. Better yet, make your boredom-buster an active endeavor, such as trying a new class at the gym, playing an active video game, going for a walk with the dog or flying a kite. Eating won't sound as appealing if you have a fun alternative to occupy your mind and your body!
 
Because Other People Are Eating
When you're out enjoying a dinner with family or friends, it can be easy to eat when you're past the point of fullness—especially if you're enamored in conversation and not paying attention to your satiation level. Perhaps more common, it's easy to indulge when others around you are eating, too. It makes you feel like you fit in, and that it's OK since everyone else is doing it. Research shows that our habits mimic our companions' actions in situations like these. You don't have to swear off happy hour with friends to watch your weight though. When your dining companions devour a second basket of bread or chips, or order dessert, don't automatically follow suit. Check in with your hunger level to see if you really need it or if you'll be more satisfied with the fun conversation. If you have trouble stopping yourself from reaching for more, use some of these dining out tactics to stay in control.
 
Because Food is There
Have a candy jar at the office that calls your name? Do you feel powerless to pass up food at a party, even if you've already eaten? When food is in plain sight, it can be so easy to grab a handful simply because it's there. It looks good. You like it. It's right in front of you. What's the harm? Any food that is nearby, visible and easily accessible is hard for anyone to turn down. If you're unable to nix the trigger food altogether, move the treats out of sight—you'll be less likely to grab a handful. So if you buy a bag of Oreos, put them on a high shelf in a cabinet—not on the counter. Instead of a clear candy jar, try an opaque one or move it to another location. (Alternatively, stock the candy jar with a healthier, more filling treat—like nuts or trail mix.) When you're already full and food is out at a party, stand with your back to the table or in another room. The flipside of this works, too. When you keep lots of other healthy foods in sight, like a bowl of fruit on the table, you're more likely to eat them.
 
Because It's a Special Occasion
If you work in a big office or have a big family, it can seem like every day is someone's birthday, anniversary, or shower. And if those celebrations often involve cake or alcohol, it might seem that every party is a calorie-laden minefield. If you don't want to have a piece of cake every day, don't automatically get in the cake line when it's your bosses' birthday—you can always show your face at the celebration without taking part in the punch bowl. Remember: Celebrations are about the people, not the food. If you do best without temptation, skip the gathering altogether or bring your own low-cal treat. Here's another tactic: New research shows that just imagining yourself eating a treat can decrease your desire to eat the real thing. Passing up cake or celebratory food on occasion just got easier!
 
Because You're Tired
The dreaded afternoon energy lull can drive even the most disciplined of us to food—especially sugary treats. But that sugar rush might be followed by an even worse crash. Instead, take a walk around the office, head outside for some rejuvenating natural light, or drink a cup of coffee or a tall glass of cold water. A change of scenery might be just the ticket to battle the afternoon lull.
Because the Clock Says So
Do you pull out your lunchbox when the clock strikes noon, just because it's time for lunch? Or head to the kitchen at 6 p.m. just because that's your typical dinnertime? Don't just eat when the clock tells you to! When mealtime hits, use it as a cue to check in with your current hunger level. Are you actually hungry? If so, whip up that healthy meal. If not, wait until your body tells you to eat, and ignore the clock.
 
Because It's Free (Or Cheap)
Everyone loves to get a good deal. But don't eat up just because something is free (think free samples at the grocery store) or super cheap (buy-one-get-one-free sodas or all-you-can-eat buffets). Always check in with your body's hunger level before you automatically fill your plate with a freebie.
Because You Can't Say No to Food Pushers
If you're a people pleaser, it can be hard to say no, especially when friends or family offer you scrumptious food. And sometimes people who push food don't take no for an answer. Have excuses lined up in your bag of tricks—and be honest. "I'm not hungry" works well, as does "I'm trying to lose weight." If you end up with a piece of cake (or a whole cake to take home!) despite your protests, remember that you're in control (it's rare that people will try to force feed you). You can always set the fork down or share the cake with neighbors or co-workers, or simply eat just a small portion.
 
Because You Suffer from Clean Plate Syndrome
Most of us have grew up hearing, "There are starving kids who would love to eat that" to get us to clean our plates as kids. And for many of us, the well-meaning notion to prevent kids from wasting food and encourage them to eat their broccoli has stayed with us into adulthood. Do you still feel obligated to clean your plate, even when you're not hungry enough to comfortably finish it all—especially at a restaurant where you're paying a premium for a meal? Fortunately, most of us live with modern amenities like refrigerators and microwaves that make stowing away almost any meal for another time easy. (See, no waste necessary!) To prevent overeating, take stock throughout your meal to gauge how hungry you are; you might find that you don't need those last few bites after all. If that doesn't work, use smaller plates at home to eat less! And lastly, get over your fear of leftovers. I've met countless people who say they simply don't eat them. Why not? Many foods taste better the next day or two, and most things can be refrigerated and eaten without sacrificing flavor or texture.
If you eat for reasons other than being hungry, check in with yourself. Knowing what true hunger feels like can help you recognize when you're eating for other reasons. If you can't avoid the specific triggers that cause you to eat when you're not hungry—and there's no way to avoid them all—knowing these strategies will help!
 
THIS IS A SUPERB ARTICLE given to us from SPARK PEOPLE
be sure to go visit them and get TONS MORE INFORMATION!

RECIPE: Queso-Salsa Dip

Queso-Salsa Dip
 
This cheesy snack is so easy, it doesn't require a recipe:
 
Stir one serving (approximately 1 oz.) of reduced-fat or fat-free cream cheese into your favorite salsa; microwave until warm and bubbly. Serve with your favorite baked chips or sliced veggies. Much healthier than queso dip from a jar!

RECIPE: Cheddar Cheese Chip Crisps

Cheddar Cheese Chip Crisps
1/4 Cup of Reduced Fat Sharp Cheddar Cheese
No Stick Cooking Spray
 I have also used shredded Parmesan (not the powdered kind) and those are yummy too!!
Pre-heat a non stick skillet over medium heat (about 3-5 minutes).  Spray it with your cooking spray.
Place 4 one-tablespoon piles of your cheese around the pan.  The cheese will start to spread out.
Let it brown up real nice on one side and very carefully take a spatula and flip them over.
Make sure they are firm and crisp but watch so they don't burn.  Lay them flat on a plate to harden.
Makes 4 crisps. 
Number of Servings: 1
Nutritional Info
Servings Per Recipe: 1
Amount Per Serving
Calories: 90.0
Total Fat: 6.0 g
Cholesterol: 20.0 mg
Sodium: 240.0 mg
Total Carbs: 0.0 g
Dietary Fiber: 0.0 g
Protein: 7.0 g

RECIPE: HOMEMADE ITALIAN HERB SEASONING

HOMEMADE ITALIAN HERB SEASONING
 
Ingredients
1 T oregano, dried
1 T basil, dried
1 T sage, dried
1 t rosemary, dried
1 t red pepper flakes
 
Makes about 1/4 cup.
 
Combine spices in a mixing bowl. Store in an airtight container away from direct sunlight for up to six months. Before using, crush herbs between your fingers to release more flavor.

RECIPE: FAUX Fried Cheese Sticks

FAUX Fried Cheese Sticks
Ingredients
4 light string cheese sticks
1 T flour
1 c panko (Japanese bread crumbs)
1/2 c egg substitute (or 2 egg whites)
1 1/2 T Italian Herb Seasoning Blend
Directions
Preheat the oven to 375 degrees. Spray a baking sheet with nonstick cooking spray. Pour the flour onto a small plate.  Cut the cheese sticks in half. Roll each cheese stick in the flour.  Place breadcrumbs and Italian herb blend in a small container with a lid or zipper-top bag; set aside. Pour egg substitute into a shallow dish. Using one hand, roll the floured cheese sticks in the egg mixture. One at a time, using your other (dry) hand, transfer the cheese sticks to the bread crumb mixture and shake to coat. Using the dry hand, remove from the crumb mixture and place on the baking pan. Continue until all cheese sticks are breaded. Spritz each cheese stick with cooking spray. Bake for 10 minutes or until cheese is bubbly and melted.  If desired, dunk these cheese sticks in low-sodium tomato sauce (calories not included).
Makes 4 two-stick servings.

PER SERVING:
calories 141.8
cholesterol 10.6 mg
sodium 335.0 mg
total carb 14.3 g
fiber 0.6 g
protein 14.7 g

 

PORTIONS CONTROL ON SCHEDULE!

Stay on Schedule
 
Eating regularly throughout the day will help keep your portions at each meal in check. When you're ravenous by mealtime, it's easy to overindulge and disregard proper portion sizes. If you’re not already, get into the habit of planning your meals throughout the day, including small snacks between meals to keep your hunger under control. Then, you'll feel satisfied with a normal portion during your meals and prevent overeating.

PORTION CONTROL visuals #2

1 cup = baseball
1/2 cup = standard light bulb
2 TBSP = golf ball
1 TBSP = poker chip
3 oz meat = deck of cards
3 oz fish = checkbook
1 oz = 2 dice
1.5 oz cheese = 3 dice
1/4 cup = 1 medium sized egg
1/2 cup = 1 billiard ball
6 oz = 1 hockey puck
2 TBSP = 1 ping pong ball
1 tsp = 1 dice

Sunday, October 28, 2012

WHAT IS FITNESS?

Physical fitness is the ability of your body to do the work required of it.  Although all body systems contribute to fitness, the muscles are the primary actors.  In order to do their work, muscles need oxygen. They get it from blood, which is oxygenated by the lungs and pumped by the heart.  Fitness depends on healthy lungs and a healthy heart supplying plenty of oxygen to strong muscles.

There are three main components of physical fitness...  ENDURANCE, STRENGTH, and FLEXIBILITY.

ENDURANCE depends on the heart, lungs and blood vessels delivering oxygen rich blood efficiently to all tissues in the body, including the muscles, and carrying away the carbon dioxide and other waste products.  To put it simply, aerobic fitness = endurance.  Aerobic exercise increases your endurance.

STRENGTH: This is the ability of your muscles to exert force to push, pull, or lift an object, including your own body.  To put it simply, muscular fitness = strength + endurance.

FLEXIBILITY: also referred to as range of motion, it is the ability to bend and stretch easily.  Muscles, joints, and the tissues that connect them (ligaments and tendons) all play a major part in how well you can bend and stretch.


RECIPE: Herb and Crumb-topped Tilapia

HERB AND CRUMB TOPPED TILAPIA

2 TBSP whole wheat bread crumbs
2 TBSP ground flaxseed
1 tsp dried oregano
1/2 tsp minced garlic
1/16 tsp salt
1 1/2 TBSP olive oil
4 tilapia fillets (5 oz each)
4 lemon wedges for garnish

Preheat the oven to 375*F.  Coat a small baking pan with cooking spray.  Combine the bread crumbs, flaxseed, oregano, garlic and salt in a bowl.  Drizzle half of the oil over the tilapia.  Rub to coat.  Sprinkle with the bread crumbs mixture.  Rub to coat evenly.  Place in the prepared baking pan and drizzle with the remaining oil.  Bake for 10 minutes, or until tilapia is cooked through.  Serve with the lemon wedges.

PER SERVING:
Calories 190
Fat 7g
Sat Fat 2 g
Protein 26g
Carbohydrates 4g
Fiber 2g
Calcium 19mg
Sodium 90mg

*My commentary on this is that I would add Parmesan cheese to the bread crumb mixture.  That will change the stats...

RECIPE: Rosemary Roast Chicken

ROSEMARY ROAST CHICKEN

1 broiler-fryer chicken (3 pounds)
3 tsp dried rosemary, crushed
1/4 tsp salt
1 lemon, sliced
1 small onion, chopped
2 cans (14 1/2 oz each) fat free,
reduced sodium chicken broth
1 TBSP cornstarch
1/3 cup Madeira or alcohol-free
white wine

Preheat the oven to 450*F.  Coat a roasting rack and roasting pan with cooking spray.  Wash the chicken and pat it dry with paper towels. (Reserve the giblets for another use)  Season the cavity with 1 tsp of the rosemary and the salt.  Place the lemon slices inside the cavity.  Place the chicken, breast side up, on a prepared roasting rack.  Rub 1 tsp of the remaining rosemary over the breast meat under the skin of the chicken.  Scatter the onion around the bottom of the pan.  Pour in 1 can of broth.  Roast the chicken for 20 minutes.  Baste with the pan juices and lower the heat to 350*F.  Roast, basting every 15 minutes, for 45 - 50 minutes, or until a thermometer inserted in a breast registers 180*F and the juices run clear.  Transfer the chicken to a cutting board and loosely cover with foil.  Whisk the cornstarch with 1/4 cup of the remaining broth in a small bowl until smooth.  Set aside.  Place the roasting pan on the stovetop over medium high heat.  Add the wine.  Boil for 2 - 3 minutes, scraping the bottom of the pan to remove the browned bits or until reduced to 1/4 cup.  Add the remaining broth.  Bring to a boil.  Skim off and discard any fat that rises to top.  Pour in the reserved cornstarch mixture and the remaining 1 tsp rosemary.  Cook, stirring constantly, for 2 - 3 minutes, or until slightly thickened.  Carve the chicken.  Remove and discard the skin before eating.  Serve with gravy.

PER SERVING:
Calories 167
Fat 3 g
Sat Fat 1 g
Protein 25 g
Carbohydrates 5 g
Fiber 1 g
Calcium 26 mg
Sodium 486 mg

RECIPE: GRILLED PORK CHOPS

GRILLED PORK CHOPS
Serves 4

2 TBSP fat free, reduced sodium chicken broth
3 TBSP balsamic vinegar
3 garlic cloves, minced
1 TBSP dried oregano
2 tsp olive oil
1/4 tsp salt
4 bone-in center-cut pork chops (6 oz each)
trimmed of all visible fat

Combine the broth, vinegar, garlic, oregano, oil, and salt in a shallow baking dish.  Add the chops.  Turn several times to coat both sides.  Cover and marinate in the refrigerator for 30 minutes, or up to 4 hours.  Turn the chops several times as they marinate.  Coat a grill or broiler pan with cooking spray.  Preheat the grill or broiler.  Grill or broil the chops, turning once, for about 4 - 5 minutes per side, or until a thermometer inserted in the center of a chop registers 160*F and the juices run clear.

PER SERVING:
Calories 182
Fat 8g
Sat Fat 2g
Protein 22g
Carbohydrates 4 g
Fiber 1 g
Calcium 46 mg
Sodium 206 mg




RECIPE: Asian-Style Asparagus

Asian Style Asparagus

1 TBSP reduced sodium soy sauce
2 tsp rice wine vinegar
1/2 tsp toasted sesame oil
1/2 tsp chopped fresh ginger
1 garlic clove, minced
1/8 tsp crushed red pepper flakes
1 1/4 pounds thin asparagus spears, ends trimmed

Combine soy sauce, vinegar oil, ginger, garlic and red pepper flakes in a small bowl.  Stir well to blend. Set aside.  Place a large skillet coated with cooking spray over medium high heat.  Add the asparagus.  Cover and cook, shaking the pan frequently to turn the asparagus, for 4 - 5 minutes, or until crisp tender and lightly charred.  Add the reserved soy mixture.  Cook, shaking the pan, for 1 minute, or until the liquid is reduced to a glaze.

PER SERVING
Calories 40
Fat 2 g
Sat fat 0 g
Protein 3 g
Carb 6 g
Fiber 3 g
Caldium 36 mg
Sodium 135 mg

RECIPE: Sesame Spinach

SESAME SPINACH
Serves 4

1 tsp sesame seeds
2 tsp canola oil
2 small garlic clove, minced
1 pound baby spinach leaves
2 TBSP wate
1 1/2 tsp reduced-sodium soy sauce

Place the sesame seeds in a skillet.  Cook over medium high heat, stirring frequently, for 2 minutes, or until golden.  Remove to a bowl.  Return the skillet to medium high heat. Add the oil and garlic.  Cook for 30 seconds, or until fragrant.  Add the spinach, water, and soy sauce to the pan.  Toss with tongs. Cover for 1 minute, or until the spinach wilts.  Sprinkle with the sesame seeds.

PER SERVING:
Calories 75
Fat 3 g
Sat Fat 0 g
Protein 3 g
Carbohydrates 12 g
Fiber 5 g
Calcium 88 mg
Sodium 256 mg


RECIPE: Chunky Tilapia & Tomato Soup

CHUNKY TILAPIA & TOMATO SOUP

6 baby carrots, thinly sliced (about 1/3 cup)
1 small red onion, cut in slivers (about 1/3 cup)
2 tsp olive oil
1/2 tsp dried thyme
1 cup fat free reduced sodium chicken broth
2 cup water
8 oz tilapia fillets, cut into large chunks
1 1/2 cups chopped broccoli florets
1 cup canned no-salt-added diced tomatoes
1/2 tsp ground black pepper

Combine the carrots, onion, oil, and thyme in a large saucepan.  Cook, stirring over medium heat, for 5 minutes, or until softened.  Add the broth and water.  Bring almost to boiling.  Add the tilapia, broccoli, tomatoes (with juice), and pepper.  Reduce the heat and simmer, stirring occasionally, for 8 minutes, or until the tilapia is cooked.

PER SERVING:
Calories 210
Fat 7 g
Sat Fat 2 g
Protein 26g
Carbohydrates 10 g
Fiber 4
Calcium 55
Sodium 360 mg

RECIPE: Spinach, Mushroom and Mozz Omelet

Spinach, Mushroom and Mozzarella Omelet
SERVES 4

2 eggs
2 egg whites
3 TBSP water
1 tsp Italian Seasoning
8 oz mushrooms, sliced
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
4 oz (2 packed cups) fresh spinach leaves, chopped
3/4 cup (3 oz) shredded part-skim mozzarella cheese

Preheat the oven to 200*F.  Coat a baking sheet with cooking spray.  Whisk together the eggs, egg whites, water and Italian seasoning in a medium bowl.  Heat a large nonstick skillet coated with cooking spray over medium high heat.  Add the mushrooms, onion, pepper and garlic and cook, stirring often, for 4 minutes, or until pepper starts to soften.  Add the spinach and cook for 1 minutes, or until spinach is wilted.  Place in a small bowl and cover.  Wipe the skillet with a paper towel.  Coat with cooking spray and place over medium heat.  Pour in half of the egg mixture.  Cook for 2 minutes, or until the bottom begins to set.  Lift the edges with a spatula to allow the uncooked mixture to flow to the bottom of the pan.  Cook for 2 minutes longer, or until set.  Sprinkle with half of the reserved vegie mixture and half of the cheese.  Cover and cook for 2 minutes, or until the cheese melts.  Using a spatula, fold the omelet in half.  Place on a prepared baking sheet and place in the oven to keep warm.  Coat a skillet with cooking spray.  Repeat with the remaining egg mixture, vegetable mixture, and cheese to cook another omelet.  To serve, halve each omelet.

PER SERVING:
Calories 140
Fat 6 gram
Saturated fat 3 gram
Protein 13 gram
Carbohydrates 10 gram
Fiber 3 gram
Calcium 213 mg
Sodium 240 mg


RECIPE: Ham & Vegie Omelet Wrap

Ham and Vegie Omelet Wrap

3 egg whites, lightly beaten
1 egg, lightly beaten
1 tsp olive oil
1 small onion, chopped
1 1/2 oz deli sliced ham, chopped
1/4 cup frozen peas
1 small plum tomato, chopped (about 1/2 cup)
1/8 tsp ground black pepper
1 low carb wrap
4 tsp jarred black bean and corn salsa

Combine the egg whites and egg in a small bowl.  Heat the oil in a medium nonstick skillet over medium high heat.  Add the onion and ham.  Cook, stirring occasionally for 2 - 3 minutes or until the onions starts to soften.  Stir in the peas, tomato and pepper.  Cook for 1 - 2 minutes, or until the tomato begins to wilt.  Add the egg mixture and cook for 2 minutes, or until the eggs are cooked through.  Warm the wrap according to the pkg directions, then place on a cutting board.  Slide the egg onto the wrap, roll up jelly roll style, then cut in half at an angle.  Top each half with 2 tsp of the salsa.

RECIPE: Lemon Garlic Shrimp w/ Veggies

Lemon Garlic Shrimp w/ Veggies
SERVES 4

nonstick cooking spray
1 large red bell pepper, diced
1 large green bell pepper, diced
2 pounds asparagus, trimmed and cut into 1"-2" pcs
2 tsp minced lemon zest
1/2 tsp salt
6 cloves garlic, minced
1 pound raw shrimp, peeled and deveined
1 tsp cornstarch
1 cup non-reduced sodium chicken broth
1 TBSP fresh lemon juice
2 TBSP chopped parsley

Coat a medium skillet with nonstick cooking spray, and heat over medium.  Add the bell peppers, asparagus, lemon zest, and 1/4 tsp salt.  Stir occasionally.  When the vegies just begin to soften, transfer to a bowl and cover.  Add remaining 1/4 tsp salt to the skillet with the garlic, and sweat about one minute.  Add the shrimp and cook for another 1 - 2 minutes.  Whisk the cornstarch and broth in a separate bowl until smooth, then add to the pan along with a dash of salt.  Cook, stirring, until the sauce has thickened slightely and the shrimp are pink and just cooked through, about 2 - 3 minutes.  Remove from the heat and stir in the lemon juice.  Serve the shrimp over vegies and garnish with parsley.

PER SERVING:
calories:  187.2
Cholesterol:  172.4 mg
Fat: 4.8 g
Saturated fat: 0.8 g
Calories from fat: 16.5
Trans fat: 0 g.
Protein: 25.7 g.
Carbohydrates: 10.9 g.
Sodium: 176.8mg
Fiber: 3.2g
Sugars 3.4g

SUGAR and it's names

The average American eats more than 30 tsps of sugar a day... that's more than 114 pounds in a year!  Sugar is everywhere and you want to ELMINATE IT as much as possible!  The World Health Organization recommends no more than 12 - 15 tsps a day or 48 - 60 grams.  As a WLS Patient, you want to ELIMINATE it to prevent dumping and weight regain.  It also triggers in most to seek more sugars/carbs/foods...

Check out sugar it its many aliases...
HINT:  anything that ends in "-OSE" is a sugar!

~      beet sugar     ~     brown sugar     ~     corn sweetener     ~     dextrose     ~     evaporated cane juice     ~     fructose     ~     fruit juice concentrate      ~      galactose     ~     glucose     ~     grape sugar     ~     high fructose corn syrup     ~     honey     ~     invert corn syrup      ~      invert sugar     ~      lactose     ~     malt     ~     maltose     ~     malt syrup     ~     maple syrup     ~     molasses     ~     raw sugar     ~     rice syrup     ~     sucrose     ~     sugar     ~     syrup     ~

ALWAYS BUY WILD CAUGHT SALMON

Always buy wild caught salmon... farm raised salmon are fed a diet that raises their omega 6s, not their omega 3s.  Farmed fish have higher levels of PCBs and other organochlorines than wild caught, and their farms create sea lice that kill wild salmon.  (go to www.mgayaq.org for the best choices in seafood in your area)

Eat fish within 2 days of purchase.  If you can't find wild salmon in your area, consider ordering it online -- it's worth the investment and peace of mind.

Used canned salmon, which is almost always wild caught, to sprinkle over salads, fold into a low carb wrap, or add to an omelet.  Or try kippered snacks - smoked herring, quite delicious all by itself - or sardines.

If you are really freaked out about the environmental toxins in fish, you can (and should!~) take a daily fish oil supplement instead.

*information from Master Your Metabolism by Jillian Michaels  

READING YOUR FRUIT LABELS

I work at a grocery store and I honestly thought these numbers were simply for bookkeeping purposes in the stores system.  BUT OH DID I LEARN SOMETHING with this trivia:

The codes on the fruit actually means something!  You'll not only learn where the fruit was grown, you'll also learn how it was grown.  Here's a handy tip to help you decipher them...

NUMBER ON LABEL       WHAT IT MEANS          EXAMPLE
FOUR NUMBERS               It was grown                     4011 - conventionally        
                                                  conventionally                grown yellow banana

FIVE NUMBERS,               It was organically              94011 - organic
beginning with 9                       grown                               banana

FIVE NUMBERS,               It was genetically              84011 - genetically
beginning with 8                       engineered                      engineered banana

HOW MANY NUTS OR SEEDS IS A SERVING?

ALMONDS  =  20 - 24
BRAZIL NUTS  =  6 - 8
CASHEWS  =  16 - 18
FLAXSEEDS  =  2 tablespoons
MACADAMIAS  =  10 - 12
PEANUTS  =  28
PECANS  =  18 - 20
PINE NUTS  =  150 - 157
PISTACHIOS  =  45 - 47
PUMPKIN SEEDS  =  85 seeds or 1/2 cup
SESAME SEEDS  =  1/4 cup
WALNUTS  =  8 - 11 halves

sources:  www.nuthealth.org and www.calorieking.com


DON'T EAT AFTER 9PM

Don't eat after 9:00PM... ESPECIALLY CARBS!

One of the biggest risks of skipping meals during the day is that you then overeat at night.  Your body uses calories all day, but any big surplus stores as fat.  If you skip meals during the day with the thought of rewarding yourself at night with a larger meal, you are setting yourself up for diabetes inducing results.  Eating more calories during the evening will pack more fat around your belly.  Eating the bulk of your calories after dark also sends your bad LDL up and the good HDL down.

The rate at which your food leaves your stomach slows down at night.  The old adage "eat like a king at breakfast, a prince at lunch, and a pauper at dinner" is RIGHT on the money!  At the end of the day, you are NOT going to burn up any extra calories for the better part of seven or eight hours, so any remaining calories you eat at night will turn straight to fat.

*Notes taken from MASTER YOUR METABOLISM by Jillian Michaels

PROPER PORTION SIZES

USE YOUR RULE OF THUMB
 
3 oz of meat = a childs palm or a deck of cards
5 oz of meat = an adults palm or 2 deck of cards
1/2 cup pasta or grain = 1/2 of a baseball (not a softball!)
1 tsp butter = the tip of your finger (one die)
1 tsp oil = the tip of your finger (one die)
1 TBSP peanut butter = 1/2 of a ping pong ball
1 medium fruit = a fist or a baseball
1 oz of cheese = 4 dice
1 TBSP dressing = 1/2 of your thumb
1 cup of veggies = a fist or a baseball
1 bagel = a hockey puck
1 slice of bread = a cassette tape
1 cup of cereal = a fist or a baseball
1 pancake = a compact disc

Thursday, October 25, 2012

LorAnn Oils

This product is a great one to use for
flavoring or enhancing flavor of your
protein drinks/shakes or other foods...

and

.

Wednesday, October 24, 2012

Sunday, October 14, 2012

Friday, October 12, 2012

FOOD STAT SITES OR PROGRAMS



The free account option gives you access to
~Calorie Counting
~Detailed Nutritional Information and Food Database
~Custom Foods
~Advanced Activity Tracking and Exercise Database

The two other options for paying for the service
add a variety of other options to the program.

 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


is another wonderful resource.
It offers nutrition information data for 
BMI, analyzing a recipe, foods by
nutrient, and more!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


 



GREEK YOGURT

Protein and Carb info for GREEK yogurt:

Protein. Greek yogurt is high in protein, which helps promote fullness. A typical 6-ounce serving contains 15 to 20 grams, the amount in 2 to 3 ounces of lean meat. That makes it particularly appealing to vegetarians, who sometimes struggle to get enough of the nutrient. An identical serving of regular yogurt, on the other hand, provides just 9 grams, meaning you may feel hunger pangs sooner.
Carbohydrates. Going Greek is a smart choice for low-carb dieters. It contains roughly half the carbs as the regular kind—5 to 8 grams per serving compared with 13 to 17. Plus, the straining process removes some of the milk sugar, lactose, making Greek yogurt less likely to upset the lactose-intolerant. Remember, however, that "both types of yogurt can contain high amounts of carbs if they're sweetened with sugar or another sweetening agent," says Kari Hartel, a Missouri-based registered dietitian. "No matter which type you choose, opt for yogurt with less added sugar."

GREEK yogurt is a meal, a snack, addition to a protein shake, a sauce for meat and so many more things.  Make a dip out of it by mixing in Ranch Dressing powder mix  or French Onion powder mix to use for dipping vegetables.  There are SO MANY options for it!  You can also add the sugar free preserves by Smuckers or Nature's Hollow to it.  As well as always having the option to add protein powder of all different flavors to add to it.  Other optiont for Greek yogurt, take advantage of its versatility. Mix it with seasonings like garlic, dill, and parsley to create a unique dip for carrots, celery sticks, or cucumber slices. Toss in some berries or high-fiber granola. You can also substitute Greek yogurt for sour cream on tacos, for example, or for the eggs and oil in baked goods. It's an acceptable replacement for fatty ingredients like cream cheese, mayonnaise, and butter. It is a great substitute for mayonnaise in dishes like potato (cauliflower) salad, egg salad, and cole slaw.

In the early stages and while actively losing weight, the PLAIN is the best option.  The ones with fruit added to them have higher sugar content which is not good in large amounts until you are in maintenance.  


SOME CHOICES ARE:

CHOBANI  HERE

VOSKOS  HERE

FAGE  HERE

STONYFIELD  HERE

There are other varieties available as well.
These are just the ones I've had access to.
I know YOPLAIT makes a GREEK yogurt too.

Tuesday, October 9, 2012

RECIPE: Cottage Cheese Pancakes

Cottage Cheese Pancakes
These are melty, cheesy, with bits of onion... really good, and almost all protein! A very surprising dish given the 5 ingredients that are used. Double or triple this recipe and serve to the family... everyone will love these!

Half a medium onion, chopped
1 tablespoon butter
1 egg
1/2 cup cottage cheese
2 tablespoons flour
salt
pepper

Saute the onion in the butter until golden... allow to cool in pan. In a small bowl, beat egg slightly, blend in cottage cheese, flour, salt and pepper, and onion butter mixture. Heat nonstick skillet, spray with Pam, and place four 1/4 cup scoops of batter and spread into small pancakes. Cook until browned... flip and cook until lightly brown on other side. YUMMY!

Shared on BE FORUM in March 2006

WEALTH OF INFO

UNDERSTANDING THE FUNCTION
OF THE SMALL GASTRIC POUCH 

This page has a plethora of NECESSARY information that anyone and everyone contemplating WLS MUST know before surgery and be reminded of after surgery!

Go HERE to read it 

Main website is HERE
it is called Obesity Surgery Information Center

RECIPE: Zucchini Parmesan with Lemon

Zucchini Parmesan with Lemon
Prep: 5 min, Cook: 5 min.
  • 2 lbs. small zucchini
  • 1 tsp. olive oil
  • 1 tsp. lemon peel, grated
  • 2 Tbs. grated Parmesan cheese
  • 1/4 tsp. black pepper, freshly ground
Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks. Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini and lemon peel about 3 minutes, stirring frequently, until zucchini is lightly browned. Mix in Parmesan cheese and pepper to taste.

Per serving: calories 53, fat 2.1g, 31% calories from fat, cholesterol 2mg, protein 3.6g, carbohydrates 6.8g, fiber 2.8g, sugar 3.8g, sodium 49mg, diet points 1.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.3, Lean meat: 0.1, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0

RECIPE: French Tuna Salad

French Tuna Salad

Prep: 10 min.
  • Romaine lettuce leaf
  • 10 ounces frozen French-style green beans, thawed and drained
  • 1/2 cup celery, chopped
  • 1/2 cup green onions, chopped
  • 1/4 cup fat-free Italian dressing
  • 1 lb. white tuna in water, drained
  • 4 hard-boiled eggs, sliced
Line individual salad plates with romaine lettuce leaves. Combine all remaining ingredients, except the eggs, and place on the lettuce leaves. Garnish with egg slices to serve.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
Per serving: calories 167, fat 4.7g, 26% calories from fat, cholesterol 182mg, protein 24.9g, carbohydrates 5.1g, fiber 1.7g, sugar 2.6g, sodium 413mg, diet points 3.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 0.0, Lean meat: 0.7, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 2.1

RECIPE: Lemon Dill Cauliflower

Lemon Dill Cauliflower
Prep: 5 min, Cook: 10 min.
  • 1 lb. cauliflower florets
  • 2 tsp. unsalted butter
  • 1 tsp. dill, or 2 Tbs. fresh, minced
  • 1 tsp. lemon juice
Place cauliflower in a steamer basket over boiling water. Cover saucepan and steam 8 minutes or until almost tender. Remove cauliflower from steamer basket. Melt butter in a heavy nonstick skillet over medium low heat. Stir in cauliflower, dill, lemon juice, and salt and pepper to taste.
Per serving: calories 44, fat 2.4g, 44% calories from fat, cholesterol 5mg, protein 2.2g, carbohydrates 4.9g, fiber 3.1g, sugar 1.6g, sodium 18mg, diet points 1.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

RECIPE: PORK CHOPS ITALIANO

Pork Chops Italiano
Prep: 5 min, Marinate: 3:00, Cook: 15 min.
  • 4 boneless pork chops, about 1/4 lb. each
  • 1 cup fat-free Italian dressing
Place pork chops in a shallow dish and pour dressing over. Cover and marinate in refrigerator, turning occasionally, 3 hours or overnight.

Prepare grill or broiler. Remove chops, reserving marinade. Grill or broil 7 minutes, basting occasionally with reserved marinade. Turn and grill another 6-7 minutes, basting, until just cooked through.

Per serving: calories 139, fat 6.5g, 44% calories from fat, cholesterol 52mg, protein 18.3g, carbohydrates 0.5g, fiber 0.0g, sugar 0.5g, sodium 93mg, diet points 3.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 2.5

RECIPE: YUMMO... STEAK!

Grilled Porterhouse Steaks
Prep: 5 min, Cook: 10 min.
  • 4 Porterhouse steaks, fat trimmed
  • seasoned salt
Prepare grill or broiler. Season steaks with seasoned salt and pepper to taste. Grill or broil 5-6 minutes per side for medium rare meat.


Per serving: calories 454, fat 24.3g, 50% calories from fat, cholesterol 146mg, protein 54.9g, carbohydrates 0.0g, fiber 0.0g, sugar 0.0g, sodium 146mg, diet points 11.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 3.6, Sugar: 0.0, Very lean meat protein: 8.4

BLOG TO CHECK OUT FOR SURE!

theworldaccordingtoeggface@gmail.com

DO NOT EVER MISS this blog...
Michelle has built quite a site and TONS of needed information!!  LOTS and LOTS of wonderful recipes that she asks we send you to her site and not share her recipes otherwise...
so PLEASE GO CHECK IT OUT!  You will NOT regret it!

theworldaccordingtoeggface@gmail.com

 

How Much Protein Digested at One Time?

It depends on how much protein the body needs at the time the protein is movin' on through.

There isn't a set number or figure... as it is a human body.

That's like asking how many cc's of blood comes from the hole you poke in your arm with a fork. Well, it would depend on lots of things... how hard you poked, how big a fork, how big an arm, and maybe even the viscosity and makeup of the blood.

See what I mean? So if you are asking about the widely distributed info that we 'only absorb 30 grams in one sitting and that anything more is a waste'. There is nothing to indicate that it really works that way... and folks that really know about medical biochemistry and analysis, laugh a little when you ask them stuff like that. One in particular asked me 'where do people get stuff like that from?' I tell them the internet, on message boards, and he just shook his head.

Your body takes what it needs for that particular time... sometimes it may need more sometimes less, but the key is that you dont know so for someone to limit themselves to 30grams in 1 hour, is fine but not necessarily accurate... sometimes your body may need more and is it a big deal to provide it with 40 in 1 hour... if sometimes it is needed? I know muscle heads that eat 36 egg whites a day, plus drink shakes because their body needs it and sucks the stuff up and no one tells them it is a waste. I understand that the people that quote the 30 gram at once thing think that is has to do with the bypass but don't really know why... so, having said all that.

I make my shakes with usually one scoop... but if I have it for a meal I use 1 1/2 scoops... so my protein drinks are usually 22-35 grams anyway because I like the taste better that way.

Just worry about total grams, and it is better to not drink ALL 80 at one time, as that is just common sense, but dont stress out over whether its 20 or 30 or 40 as we really just dont know exactly how much gets absorbed at once... at best it is an estimate with wide parameters.

REPLY from Susan Maria Leach in March 2006

Monday, October 8, 2012

The Scale

This scale can only
give you a numerical
reflection of your
relationship with
gravity. THAT’S IT!
 
It cannot measure
beauty, talent,
purpose, life force,
possibility, strength
or love.

RECIPE: SPICED TEA protein drink

In a 2-quart pitcher, combine:

2 envelopes Nectar Lemon Tea
1 container Crystal Light Orange Drink
dash of cinnamon
Mix with enough water to dissolve the powders, then fill with water.

Is delicious over ice or heated up!

~Shared by Marcia on a Bariatric Forum in 2006

RECIPE: OATMEAL

It also doesn't take very much cooked oatmeal to fill you up. And if you use the old-fashioned kind it is thicker and isn't quite so much like "mush", which is the main reason people don't like cooked oatmeal.

I make mine with more oats than the recipe usually calls for - it is just not so mushy and stays chewier:

2 c. water
1 1/3 c. oatmeal
1/8 t. salt

bring salted water to a boil. Add oats all at once. Boil, uncovered for about 5 minutes. Let sit for about 5 min, covered.

LOVE to add yogurt or SF maple syrup and some cool whip. Oh the possibilities are endless!!

 Oatmel is a complex carbohydrate. Not a smiple one, so it doesn't leave you hungry like potato chips...  Oatmeal is a good source of carb. It's a grain..and a healthly carb, and has fiber which we as bariatric patients don't get enough of just from protein.

MEASURE YOUR FOOD!


MEASURE YOUR FOOD!

Use a measuring cup, or else serve yourself in a container whose size you've measured. For instance, always have some plastic gladware containers that hold 1/2 cup.

Instead of eating as much as you can fit in to my pouch, I almost always measure a reasonable amount. (Unless in a restaurant - then try to eyeball it.)  Eat very small bites and chew them well. Make one cup of food last longer than other people's heaping platefuls.

Start with one quarter cup per meal at about 2-3 months postop, then gradually worked your way to a whole cup. (Depending on the food... some dense foods require a smaller serving.)

Our "full" signals are not the same as we got with our regular stomachs. If you feel that you should eat until you are "full" you may very well eat way too much. Instead, eat a measured amount slowly. Tell yourself that you cannot have more, then stick to it. You need to eat slowly to give your stomach time to signal the brain that it is full. This signal takes 20 minutes, so if you eat quickly, you can eat a lot more before you realize that you've had enough.

Measuring cups. They work. Use them! 

Plataeu Blues

one persons words of wisdom:
 
No such thing as a plateau... if you are doing things right, and making good choices, just plug along. What else can you do?

This is our new lifestyle... and if you were at goal, you'd have to do the same thing... keep on making the same good choices.

Just because we get to our healthy zone, doesnt mean we can now get off the train. So dont pay attention to where you are and how long it is taking.

Keep on doing the right thing and LIVE. There is no end to this race.

~~~~~~~~~~~~~~~~~~~~~~~~~

another persons words of wisdom:

When you get to a plateau, think of it as a landing on the stairway to your goal. And maintenance is a lifelong plateau, so a bit of "rehearsal" for maintenance isn't the worst thing in the world. (Unknown)

~~~~~~~~~~~~~~~~~~~~~~~~~


PROTEIN powder for cooking






When researching the use of protein powders, I wanted to know if there was one formulated specifically for cooking.  I was referred to ANY WHEY PROTEIN.  Just do a google search for it and you will find it available on many sites.  

I was also told that you can use ANY protein powder to cook with as long as you don't boil it or superheat it like in broiling.

The unflavored type protein powders are best when added to soups, stews, etc.  The sweetened powders are good for adding to things like cottage cheese, pudding, ricotta cheese, ETC!

So, you cant add the AnyWhey to a boiling pot of soup...  but you can eat the soup until it is hot, remove it from the stove and then whisk in the Any Whey (I always add a little parmesan cheese to add some extra flavor too)

You can add it to scrambled eggs before cooking
--as long as you cook it gently.

You can add it to sour cream,
and then add a little bit to the beans or chili.

You can add it to the mayonnaise,
and then add it to the chicken or shrimp salad. 


Why SUPPORT is SO IMPORTANT!

With any addiction or problem you have to admit to the problem and have a plan for fixing it. Just having surgery is not enough. You have to have positive support and be accountable to someone other than yourself.

How many times did we say in our heads that we would start a diet on Monday morning? By Tuesday we are slipping and by Thursday it is over. However, when we went to Weight Watchers, or Jenny, or dieted with a buddy, isn't it true that we stuck to it longer and lost more weight? Sure it is.

We all understand each other like no one else can! We can all relate to the pain of our obesity, and now we all can identify with each others weak or soft spots. 

When we walk this path to health and a leaner body TOGETHER . . . the path seems less rocky and the sites along the way more beautiful

RECIPE: WHITE CHILI

WHITE CHILI

1 tablespoon oil
2 onions chopped
3 tablespoons garlic
2 (4 oz ) cans chopped mild green chilies
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
¼ teaspoon chili seasoning
3 (16 oz) cans great northern beans drained
5 cups chicken broth
4 cups chopped cooked chicken
3 cups montery jack cheese (12 oz)

Heat oil in a large pot
Add onions and saute
Stir in garlic, cumin, chilies, oregano, chili seasoning, and saute 2 minutes
Add beans and stock, bring to a boil
Reduce heat, add chicken and cheese
Season to taste with salt and pepper


~posted by Forum member KATHY in 2006



Prevent Lumps in Protein Drinks

If you are using Matrix, Nectar, Protein Delite, IDS, or IsoFruit... honestly I cant make lumps in the stuff even if I try.... so I know that it is in the blending order. Although Tania and I (Susan Maria) conducted extensive experiments to try and make lumps in our Matrix and couldnt... as if you just leave it alone it melts into the water all by itself.

However, the best way to blend a protein drink is to put the scoop of protein into the dry glass, mug, or shaker... then add COLD water or skim milk to the powder and blend it. Use a fork, use a spoon... I (Susan Maria) use a really cool glass rod with a parrot on the end that I bought at a festival and didn't use for ten years... to blend it up. Then leave it sit for 45 seconds or so and the little suspended pieces will smooth right out and melt into the liquid. Taa daa.

Now if you fill your glass with water... and then plop the scoop of powder into it, it creates a little island, and the globs of powder get surrounded by water and you get little blobs of goo... which are hard to smooth out. When people email and ask about blobs of goo, I dont even ask them how they do it, as I know that they are adding the powder to the liquid for the 'island effect'

Of course all of this is moot if you are one of the gazillion people who have a MAGIC BULLET... as I apparently am one of only thirty three post ops who dont have one. SO the other thirty one of you who dont have one, make sure you put the powder into the vessel first!

~~Tip from Susan Maria Leach
 President, BE LLC, BariatricEating.com, and BEhealthydrinks.com - Author Before & After. Living & Eating Well After Weight Loss Surgery

RECIPE: Spinach and Feta Clafoutis

Spinach and Feta Clafoutis
A savoury take on a clafoutis with all of your favourite
flavours from spanakopita the Greek spinach pie.
Servings: makes 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes 

Ingredients
1 tablespoon olive oil
1/2 onion (diced)
2 green onions (sliced)
5 ounces baby spinach (roughly chopped)
1 tablespoon dill (chopped)
1 tablespoon parsley (chopped)
salt and pepper to taste
1 cup milk
3 eggs
2 tablespoons flour
1/2 cup feta (crumbled)
1 cup kasseri or mozzarella (grated)
Directions
Heat the oil in a pan.
Add the onion and saute until tender, about 5-7 minutes.
Add the green onion and spinach and saute until the spinach wilts.
Remove from heat and mix in the dill and parsley and season with salt and pepper.
Pour the spinach mixture into a shallow 6 cup baking dish.
Mix the milk, eggs, and flour in a food processor and pour it on top of the spinach.
Sprinkle the feta and mozzarella on top.
Bake in a preheated 350F oven until puffed and golden brown on top, about 20-30 minutes.
http://www.closetcooking.com/2011/04/spinach-and-feta-clafoutis.html
*Can be an appetizer if cut smaller.  Good for ANY meal...breakfast, lunch or dinner!

Sunday, October 7, 2012

RULES... NO DRINKING WITH MEALS!

After Roux-en-Y Gastric Bypass Surgery
You Are Not Allowed to Drink
with or Directly After Your Meals.
 
Why?
 
The rule is: No drinking with meals or for 30 to 60 minutes after each meal. But why?? 
 
After roux-en-Y gastric bypass surgery we are given the rule of not drinking with meals or for 30 to 60 minutes after a meal. It is an important rule, but do you understand why it is so important? "The RNY Rules" attempts to help you understand the reasoning behind specific rules set up by nutritionist and bariatric surgeons.
 
Before gastric bypass surgery you had the pyloric valve at the bottom of your stomach to keep food inside the stomach while it began the digestive process. As food was digested and ready enough to be released into the intestine, the pyloric valve (a trap door, really) would open and let a small amount of food out of the stomach and into the small intestine. Digestion would continue in the stomach, the trap door would open and a bit more food would be released. And on and on... This process can take 2 to 3 hours in a normal stomach.
 
After RNY gastric bypass surgery the pyloric valve is no longer part of the newly formed stomach pouch. It remains at the bottom of the stomach which is bypasses.... So we don't ever use the pylorus again.
 
With our new pouch we have to mimic the action of the pyloric valve manually and the only way to keep food in our pouch (which is basically a funnel now, with no trap door) we have to eat dense foods and not mix that food with liquid. The denser the food, the longer it can stay in the pouch. Food can stay in your pouch for up to 1.5 to 2 hours if you don't drink water. The minute you add water (or any liquid) to the mix, you are creating a "soup" that will quickly empty out of your pouch.
About 40% of the digestive enzymes our food needs to be broken down is contained in our saliva. Our pouch does not produce gastric acid (or hydrochloric acid) anymore, so the saliva enzymes are all we have to work with here... Which is another reason why need to chew, chew, chew really well. Once food gets to the pouch, those digestive enzymes go to work on the food to begin breaking it down (mostly carbohydrates). Our pouch doesn't churn as much as our old stomach used to, but there is still some movement with that well-chewed food. The longer it stays in the pouch, the more it is broken down and prepared for the intestines to do their work of grabbing nutrients from the food. If we wash the food out too quickly, the intestines can not as easily absorb the nutrients from the food we eat because it passes too quickly undigested. (This can also increase the risk of constipation and intestinal blockage.)
 
Of course with your pouch being empty you'll get hungry sooner. For new post-op gastric bypass patients, this isn't necessarily a big issue because the hunger hasn't returned yet. But for those further out from surgery, the hunger can be ravenous and you want to keep food in that pouch for as long as possible. That's why it's recommended that the further out you are from surgery, the longer you wait to begin drinking after meals (60-90 minutes).
 
SO... besides all that, there's the risk of stretching the stoma (the opening between the pouch and intestines). If you have dense food that has not begun to be digested in the pouch and you drink water you are FORCING that dense food to be pushed through the stoma prematurely. That opening is only about the size of a lady's index finger, but if you push food through the opening before it's ready to go, you'll eventually stretch that opening. This is FAR more worrisome than stretching your pouch. Once it's stretched it can become the same diameter as the pouch itself... essentially creating one big long tube that food can be packed into at meals. Basically a 20-foot long stomach.
 
This caution from surgeons is NOT a scare tactic or some random rule made up to torture gastric bypass patients. This is about biology and medical science. You now must manually do the work of the pyloric valve because you don't have one. And it's about preparing your food so your body has the best chance of absorbing the vital nutrients it needs for survival.
 
Since my RNY gastric bypass surgery almost 18 months ago, this is the one golden rule that I have follow with extreme dedication. I've lost 113 pounds and hunger is not a major issue for me. I truly believe this is a rule that I can easily follow for the rest of my life and because I understand the science behind the rule, I'm more willing to make it a priority
.
Written by Pam Tremble and posted HERE

KALE... Wonderful Vegie!+ RECIPE

Kale
This leafy green is known as one of the healthiest vegetables on the planet. This earthy, bitter green is sweeter in winter, but it’s packed with nutrients year-round. Kale is often referred to as a nutrition powerhouse because it offers everything you want in a leafy green. It’s an excellent source of vitamins A, C, and K, has a good amount of calcium (for a vegetable), and also supplies folate and potassium. Kale’s ruffle-edged leaves may range in color from cream to purple to black depending on the variety.  Try making “chips” by stripping the leaves off the tough inedible stems and tearing them into 1-inch pieces.  Toss with olive oil and salt and bake @ 350°F for 10-15 minutes or until crispy.

http://www.celebratevitamins.com/blog/

Friday, October 5, 2012

RECIPE: Hot Drink Vanilla Capp

one scant scoop of Vanilla
one scant scoop of Nectar Latte Cappuccino

add a little cold water to make a smooth paste
then add hot water to fill the mug.

It is wonderful...
smooth milky vanilla latte with that cinnamon flavor...
~wow~ It is great!

** shot of s/f davinci caramel with
ice for a s/f dairy queen moolatie too!!

**add a squirt of ff redi-whip

**could add a sprinkle of cinnamon too

RECIPE: Oven-Baked Cheese Crisps



Oven-Baked Cheese Crisps
These are an oven-baked version of the Italian frico. It's just basically thin rounds of baked cheese. One of the cool things about it is that they are moldable when still warm. If you drape them over an upturned glass, they will form a cup that you can fill with anything you like. It makes a really nice presentation for a party.

Ingredients:

  • 1 cup grated hard cheese (such as Parmesean) - NOT the dried powdery stuff

Preparation:

Preheat oven to 350 F.

Note on type of cheese: You can use any kind, really, but the results will be different. Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp "shell," whereas cheddar will be more chewy and "lacey" (the fat separates out), though still firm. Softer cheeses such as mozzerella will not work well.

Toss cheese with any seasonings you'd like -- garlic powder (about half a teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave plain.

Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.

Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.

If you want to mold them into a shape, you want to "drape" them while still warm. You can make cups over an upturned glass, or "taco shell" shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)

Serving Suggestions: Fill with fruit, dip, salad. Spread flat ones with sugar-free jam (I'm not kidding), or any spread you want, or eat plain.

 Shared HERE



RECIPE: Oatmeal Muffins

OATMEAL MUFFINS from Bikini Bella

Here is something my family and support group really like. Hope if you try it you will like it as much as we all do. Each person that I have given this recipe to has loved it and it has become a regular on their menus. Most have tweaked it just a bit to perfectly suit them ... but this is a great base recipe. We all love how very portable it is!!! Enjoy!

Oatmeal Muffins

3 cups oatmeal (quick cook or regular-whole - I personally use regular whole oats)
1 ¼ cups milk, light soy milk or carb countdown
2 eggs
½ cup oil
1 cup splenda ( I usually use less if adding protein powder)
2 teaspoons baking powder
Pinch salt

Mix everything together and put in cupcake tins (sprayed with pam) and bake at 350 for about 20 minutes. Freeze them (after baking) and pull out as needed.

Alterations: You can substitute Splenda with sugar if the recipe is for someone who does not want or need the splenda (I can't imagine, but I guess there are some). When I make this recipe, I usually add a little more light soy milk and less oil, usually throw in some chopped nuts (whatever I have on hand). I also almost always add 4 scoops of protein powder as well. You can also add cinnamon or any other spice that floats your boat. This is just a base recipe ... you can add and delete as you choose. Watching the board the past few days has my mind reeling ... can you imagine chocolate oatmeal peanut butter muffins??? Or perhaps adding some applesauce or some chopped apples. Perhaps even some blueberries or blackberries. YUM

Everyone who has tried this recipe so far has really liked it. If you try it, let me know what you think! If you find a tweak that is great, please share that as well.

Enjoy!!!
Shared by Bikini Bella in February 2006