Wednesday, April 28, 2010

Lunch is served!

While shopping at Whole Foods last night, in the ready made food deli section I discovered prepackaged containers of freshly made tuna, chicken, and shrimp salads that are perfectly portioned and priced at just two for $5. Chicken with cranberries, apple, and celery in a yogurt dressing - Tuna with cranberries and red onion, in an Asian vinegar type dressing. If you have ever tried Whole Foods deli salads by the pound, they are fantastic! However these tiny containers hold just three ounces - PERFECT.

I decided to toss a few into the cart for our desktop lunches for the week. Paired with a single bag of Revival chips or nibbles, LUNCH doesnt get much healthier or tastier!

posted by Susan Maria of BariatricEating.com @ 1:53 PM

Thursday, April 22, 2010

7 Secrets to a Sexy Marriage - By Sari Harrar and Rita DeMaria, Ph.D., Adapted from The 7 Stages of Marriage

If you are married this will leave you with something positive! We have been together for over twenty five years and married for sixteen - its always good to have someone give us a reminder to be nice to each other.

How to get the love you want.

Every marriage has its bumps, and they can pop up at any time. What's important is that you learn to navigate them smoothly -- before they send your relationship into a ditch.

No matter how far along the marriage highway you've gone, there are some simple, fundamental rules of the road. Putting them into practice isn't always easy, but it's critical. If you do play by the rules, you'll make your marriage stronger, and the good stuff -- fun, sex, trust, affection -- will be better than ever.

1. Build up your love balance. Boredom, frustration and everyday irritations can douse the spark between you and your spouse -- and more of the same certainly won't feed the flame. Making the good stuff your top priority will. Here's how to do it:

First, consider that it takes up to 20 positive statements to outweigh the harm done by one negative one -- or by a steely squint or impatient "humph." So do more of the former, less of the latter. Compliment your wife on her new shoes, or your husband on his new blue shirt. Thank him for helping around the house. Dial her office for a quick "thinking of you" check-in (don't discuss household chores or bad report cards).

Be sure these compliments and thank-yous are heartfelt and specific: "I can always count on you to make sure my car is safe and ready to use." "This new tablecloth is nice -- you're always thinking of ways to make our home pleasant." Make eye contact when you smile or deliver a compliment. Try a little joyful noise (a happy sigh, say) when giving a loving touch.

Once you take this approach, you'll realize that, in addition to knowing how to push Mr. or Mrs. Right's hot buttons, you know how to push his or her joy buttons too (and we don't just mean sex). After all, that's how this whole thing started. It won't be long before you appreciate that it's always the right time for small acts of love. Give him a "glad to see you" hug and kiss when you get home. Surprise her with coffee in bed on a rainy Sunday (then stay to talk). Revel in the best qualities; let faults slide. Flash your "I'm so happy we're here together" smile as you schlep the recycling bin to the curb. Resolve to enjoy a long kiss before you turn in each night. You do little things for your kids. Why not for your spouse?

2. Reach out. Human touch aids the release of feel-good endorphins, for giver and receiver. So link arms as you walk into the grocery store. Brush her cheek with your fingertips when you smooch good morning. Revive the ways you touched in the early days -- a kiss on the back of the ear, a hand through her hair. Touch is a complex language. It pays to improve your vocabulary.

Adding more of this kind of touch will help you build a fortress of love. That's important, because a couple who form a tight unit can weather any storm (and are better able to stave off infidelity). How do you build this bond? First, support your soul mate. Take his or her side whenever possible if trouble arises in the "outside world." Keep your spouse's secrets to yourself, even when everyone at work spills theirs. Except in a true emergency, don't let anything interrupt "us" time. That's what voice mail and bedroom-door locks are for.

Speaking of "us" time: Make a commitment to spend up to 30 minutes a day chatting with each other about everyday plans, goals and, yes, dreams. One rule: no household-management or "what about our relationship" talk. This is time to build a friendship. Studies show that being friends pays off over time, ensuring a closer, sexier union. And don't forget to make time for intimacy, even if you must log it in your day planner. Schedule sex? Absolutely, if necessary. Spontaneity is great, but if either of you hungers for affection or physical love, don't wait for that special moment.

Another thing you shouldn't wait for: chances to celebrate success. Super Bowl victors. World Series champs. Gold-medal skiers. They all have one thing in common: When they win, they party. And even small victories deserve recognition. If your marriage is humming along, that alone is worth celebrating. Dine out where you proposed. Or book a midwinter-deal trip to Paris. You've earned it.

3. Remember -- nobody's perfect. It's tempting to blame your spouse when you feel angry, disappointed, bored, betrayed or stressed out about your marriage. Then it's a short hop to seeing your mate as the one who must change for the marriage to improve.

That's a cop-out. Trying to improve your spouse puts him or her on the defensive and casts you in a dreary role. The result? Nobody changes. Nobody takes responsibility. Everyone is unhappy. And making your spouse the bad guy means ignoring the 90 percent of him or her that's good.

The true fix: Change yourself. When you address your own flaws and seek the best in your spouse, magic happens. Optimism increases. Your spouse feels better because he or she feels appreciated, not chastised. And you both feel motivated to change in ways that lead to even more joy.

One tip to help get you thinking this way: Adopt the Japanese philosophy of imperfection, wabi sabi ("wah-bee sah-bee"), which applies well to real-life love. Next time your guy or gal does something annoying, take a breath, mutter "wabi sabi" and remind yourself that his or her intentions are good, even if the execution isn't. At the same time, don't ignore what's good in your spouse. Each day this month, pick something, big or small, that you like about him or her. Then name it. For example: "My wife is thoughtful" or "My husband makes me laugh." Then think of a specific act that backs it up: "She brushed the snow off my windshield last week." "If I'm feeling blue, he'll joke me out of it."

Finally, honor your own imperfections. Sometimes we blame ourselves for all that's off kilter in our marriage. Too much guilt can paralyze. So, think of qualities you value, tell yourself you have them and think up real-world examples. "I am loving and kind -- I gave my spouse the last cookie yesterday." "I am honest -- I tell her what I'm really thinking."

4. Add some zing. The classic advice experts give to singles seeking a perfect match: Be "the one" to attract "the one." Same goes in marriage. The happier you feel, the happier your marriage will be, and the easier it will be to manage conflicts. If 15 minutes of morning yoga, a switch to decaf, or a new hobby gives you a relaxed zing, the good feelings can't help but lead to happier, richer moments together.

Meanwhile, admit it: You used to fuss over your hair and obsess over the sexiest item to wear to bed. Now, it's stained sweats and a ratty Rolling Stones T-shirt. Time to spruce up your look. Comb that mane, brush those teeth and throw on a new robe. Feeling good about the way you look makes your eyes sparkle. You're more likely to make eye contact. That sends a spark to your spouse. You know what to do next!

5. Always fight fair. Conflict is a normal, even healthy, part of any marriage. What's important is how you handle it. In a Florida study of longtime couples, joint problem-solving ability was cited as a key factor for 70 percent of satisfied pairs; just 33 percent of unsatisfied couples had mastered this skill. With the right tools and attitude, conflict becomes a gateway to deeper intimacy -- the chance to be seen and loved for who you truly are, to accept your mate's adorable, vulnerable real self, and to build a strong union without caving in or silently seething.

First, steer clear of criticism, confrontation and hostility. They're like gas on a fire. University of California researchers who followed 79 couples for more than a decade found that early divorcers fought long and loud and were always on the attack -- or the defensive. Happy couples, on the other hand, avoid verbalizing critical thoughts, keep discussions from escalating, and don't use absolutes like "never" and "always."
If a fight does start, try to change the subject, inject gentle humor, empathize or show your spouse extra appreciation. Too late? Call a truce, walk away and cool off for a while.

6. Pick the right time and place. Don't start potentially tough talks if you're not well rested and well fed. Hunger and fatigue can unleash nasty remarks and dark thoughts. Ban booze for the same reason. Save it for when you've achieved detente. That's worth a toast.

Don't ever try to deal with serious marital issues if you've got one eye on something else. Turn off the TV, the phone, the laptop. Close the catalog.

If you're distracted or going out the door, pick another time to talk. You can't resolve conflicts on the fly.
Remember, too, that how you handle these situations doesn't just affect you. Is the conversation G-rated? Will it end happily? If not, stop and reschedule for when the kids aren't around. When they are, keep things respectful and productive. Research shows that children thrive (and absorb good relationship skills) when parents resolve issues constructively, but develop insecurities and behavior problems when exposed to hopeless shoutfests.

7. Open your ears. The single most powerful step you can take to keep a marriage solid? Speak less and listen more. Blame, insults, criticism and bullying predict a bad end, or at least a living hell. When talk turns combative, don't interrupt, offer a solution or defend yourself too soon. When feelings are at issue, they need to be heard. So nod, rephrase or provide a soft "um-hum" to show you honor the emotions behind the words. Sometimes, all we really need to do to feel closer to someone is pay closer attention to what it is that they're saying.

posted by Susan Maria of BariatricEating.com @ 7:27 PM

Saturday, April 17, 2010

30 Things to do with a jar of Barilla Tomato Basil Sauce

I swiped the idea for this one from the Food Network, but changed, edited, and tweaked the recipes to be healthy and post op friendly. Get cooking - EAT your vitamins. Tomatoes are soooo good for you!

Baked Brie
Slice the top rind off a small wheel of brie. Cover lightly with pasta sauce and bake at 400 degrees for 15 minutes; sprinkle with fresh basil.

Eggplant Rolls
Grill or broil thinly sliced eggplant until tender. Spread with warm pasta sauce and a scoop of ricotta cheese; roll up and arrange in a small baking dish splashed with pasta sauce, top with cheese and Italian seasonings and broil until browned.

Zesty Chip Dip for Revival Chips or Parmesan Cheese Crisps
Combine equal parts Greek yogurt and pasta sauce in a bowl; stir in grated parmesan cheese, ground pepper and oregano.

Quick Ratatouille
Saute chopped bell peppers, zucchini, onion, eggplant and garlic in olive oil. Add 2 cups pasta sauce and 1 cup water; simmer until vegetables are tender.

Cream of Tomato Soup
Saute 1/4 cup minced onion in 1 tablespoon butter; add 1 jar pasta sauce, 2 cups water, 1/2 cup fat free half & half and a pinch of nutmeg; simmer for 5 minutes.

Stuffed Mushrooms
Mix 1/4 cup Progresso Italian breadcrumbs, chopped mushroom stems, 2 slices chopped cooked ham, and grated Parmesan cheese with a bit of pasta sauce; stuff into mushroom caps, drizzle with olive oil and bake at 400 degrees for 30 minutes.

Buffalo Wings
Lightly coat chicken wings with equal parts pasta sauce and hot sauce; roast at 425 degrees for 40 minutes.

Manhattan Clam Chowder
Saute diced celery and onion in butter with thyme and a bay leaf. Add 1 diced potato, 2 cups pasta sauce, 1 bottle clam juice, 1 can chopped clams, and 1 cup water; simmer 15 minutes.

BBQ Brisket
Brown 4 pounds brisket in oil with chopped onions, garlic and red pepper flakes. Add 1 jar pasta sauce, a jar of water, 1/4 cup cider vinegar and 1/4 cup brown sugar; cover and simmer 3 hours.

Mussels Marinara
Saute sliced garlic in olive oil in a deep skillet. Add 1/2 cup white wine, 2 cups pasta sauce and 3 pounds mussels; cover and cook until the mussels open, 5 minutes.

Eggs in Purgatory
Simmer 1 cup pasta sauce in a small skillet. Crack in 2 eggs, cover and cook until the whites set; top with pepper and grated Parmesan cheese.

Tuna Marinara
Simmer pasta sauce with halved olives, capers and a drained can of Italian tuna; toss with cooked spaghetti squash or zucchini ribbons.

Stewed BLT
Cook chopped bacon in a deep skillet; add pasta sauce and escarole and cook until greens are tender.

Italian Meatloaf
Add 1 cup pasta sauce, 1/2 cup grated Parmesan cheese and some chopped rosemary to 1 1/2 pounds lean ground beef, 1 egg, and 1/2 cup Progresso Italian breadcrumbs that have been blended with 1/4 cup skim milk. Bake and top with more sauce and cheese 15 minutes before it's done.

Baked Beans
Simmer 1 cup pasta sauce with 1/4 cup mustard, 1/4 cup Splenda, and 1 large can white beans until bubbly.

Instant Salsa
Mix 1 cup pasta sauce with 2 tablespoons lime juice, 1/2 cup corn kernels, chopped cilantro, diced red onion and a dash of hot sauce.

Sweet-and-Sour Chicken
Bring 3 thinly sliced onions, 1 cup pasta sauce, 1/2 cup water and 1/4 cup agave nectar to a boil; cover and simmer 40 minutes. Serve on sliced rotisserie chicken.

Saucy Marinade
Combine 1 cup pasta sauce with 1/4 cup balsamic vinegar and 1/4 cup olive oil; add smashed garlic cloves, salt and pepper. Use as marinade for 1 pound chicken or pork.

Country Captain
Brown chicken parts in olive oil with curry powder and chopped onions and bell peppers; add pasta sauce and simmer until the chicken is cooked through.

Poor Man's Parmigiana
Alternate slices of sliced hard cooked egg and mozzarella in a baking dish; top with pasta sauce and bake at 375 degrees until golden and bubbly, 20 minutes.

Creole Stew
Saute chopped onions, bell peppers and celery; add Creole seasoning, sliced smoked turkey sausages, pasta sauce and a big splash of broth; simmer until flavors marry.

Roasted Pork Tenderloin with Spinach Saute
Thinly slice an oven roasted salt, pepper, and fennel seed sprinkled tenderloin of pork or turkey. Serve over fresh spinach sauteed with sliced garlic and 2 cups pasta sauce.

Poached Cod
Simmer pasta sauce in a skillet; add cod fillets, cover and cook until just firm; top with chopped herbs.

Enchilada Sauce
Toast 1/2 teaspoon chili powder in a nonstick skillet; add pasta sauce and canned green chiles and heat; drizzle over rotisserie chicken and serve with shredded cheddar.

Greek Beans
Simmer pasta sauce with a cinnamon stick, a bay leaf and a splash of red wine vinegar; serve over white kidney beans; top with feta cheese.

Tomato Omelet
Whisk 3 eggs, salt and pepper; pour into a buttered skillet and top with grated fontina cheese and a few tablespoons pasta sauce. Cook until almost firm; fold in half and cook until desired doneness.

Bloody Marys
Mix 6 ounces vodka, 1 cup pasta sauce, 1/2 cup water, 6 tablespoons lime juice and 1 tablespoon horseradish in a pitcher; season with celery salt, Worcestershire and hot sauce. *only for one year or more post-ops

Spiced Okra
Simmer fresh or frozen okra and canned navy beans in pasta sauce.

Tomato-Fennel Soup
Thin pasta sauce with water; add sliced fennel, vegetable juice and a splash of Pernod and simmer.

Chickpea Stew
Simmer pasta sauce with sliced Italian sausage, chopped garlic, and chickpeas.

Red Pepper Coulis
Puree jarred roasted red peppers until smooth; stir into pasta sauce and serve with baked or broiled chicken or fish.

Sloppy Joes
Brown one pound of bulk Italian sausage, chopped onions and bell peppers; stir in pasta sauce 2 tablespoons agave nectar and simmer: spoon onto rolls or eat in a small dish.

Tomato Vinaigrette
Whisk 1/4 cup red wine vinegar with 1/2 cup olive oil, some shredded basil, salt and pepper. Whisk in a spoonful of pasta sauce; drizzle over arugula, halved grape tomatoes, sliced hard cooked eggs, and cooked shrimp.

posted by Susan Maria of BariatricEating.com @ 9:57 AM

Wednesday, April 14, 2010

Is this for real? Naaaaaaaaaa it must be a joke. Nope, it's real!

I truly have very little good to say about this new offering from KFC, which used to be called Kentucky FRIED Chicken - you arent fooling us KFC, we all remember.

This is the Double Down - they replaced the bun with two slabs of deep fried chicken which are used to envelope Bacon, plus craploads of melted Monterrey Jack Cheese, and IF for some reason that isnt enough fat for you, there is some sort of Mayonnaise sauce oozing out the sides.

"You could eat it, or for just one dollar more, the cashier will stab you directly in the heart." Before you think I am all that funny...I snagged that line from Saturday Night Live Weekend Update.

The sad thing is that there are Bariatric Post Ops who are all screwed up in their thinking who will think that this is a great choice because it doesnt have bread and is all PROTEIN. I was one of them at one time!

Now... if you are one of those people now, I am sorry it appears that I am whacking you but this is where we all walked into this movie. We have NO idea how to choose food when we start our journey, which is WHY we were all Morbidly Obese. People who are born understanding the food pyramid and naturally choose carrot sticks over Ring Dings dont have to have weight loss surgery so dont feel bad that you might have thought this was a good option on first glance.

Early on in my post op years, I remember looking down at my plate at Cracker Barrel and thinking something was wrong - half pound beef burger with bacon and cheese, no bun. How on earth could this combo be good for me after weight loss surgery? It was Aha Moments while watching grease pool on my plate that convinced me that I had to rethink this. I needed to CHOOSE based on the nutrients a food had, rather than just eliminating carbs. The beef burger was fine, but a side salad or green beans at least allows us to eat some vitamins and minerals.

HEY... in case you didnt get my subtle hint... THIS DOUBLE DOWN IS A VERY BAD THING TO EAT... lol. It has 32 grams of fat in it and ZERO nutrition. Is there any doubt after seeing this new product that fast food is evil? Stay away from KFC - run like hell.

posted by Susan Maria of BariatricEating.com @ 7:11 AM

Tuesday, April 13, 2010

Do you know about Herbs in a Tube?

If you cook at all, you have noticed that ALL of the chefs on the Food Network, even Rachel Ray, not only use FRESH herbs.but when they even SPEAK the word dried herbs make a face as if they are sniffing bad cheese.

Hello Food Network folks... this is the real world... people use dried herbs. Hell, most people use old dried herbs. While I love fresh tool, I cannot justify buying a $3.99 bunch of farm fresh dill when I need one tablespoon in a recipe for Phyllo wrapped Spinach and Feta. After I use it, it rots in the drawer of the fridge. Ummm... I have a $3.99 bunch of fresh dill rotting in there right now!

However, I can justify paying $2.99 for a tube of Gourmet Gardens dill paste to keep in the fridge for Chicken, Fish, and Shrimp recipes for the next couple of months. Gourmet Garden Herb blends are fantastic - they add fresh flavor and dont waste your dollars.

I always keep a tube of Dill and Basil in the fridge for whipping up a quick marinade - a tablespoon olive oil, a squeeze of Gourmet Garden Herbs, salt, pepper, and a squeeze of lemon, lime, or splash of balsamic. Whisk your mixture and spoon over your chicken, fish, turkey, or shrimp and roast until done. What flavor! Give one a try and you will soon have a collection for your fridge door too.

posted by Susan Maria of BariatricEating.com @ 7:39 AM

Sunday, April 11, 2010

Finocchio Pinnochio!

Yesterday at Whole Foods there was an explosion of root vegetables on display. Apparently the whole world has noticed that they are simply delicious when roasted in a big pan with olive oil, salt, and pepper. I bought two really beautiful fresh bulbs of fennel, red and white sweet onions, and then paid just .99 cent per pound for organic Bell & Evans chicken leg thigh pieces. My shopping cart was magically assembling the ingredients for a Sunday dinner I remember having at Grandma's house called Chicken Pinnocchio.

When I was a little girl watching Grandma Helen cook, it was always fast with a few simple fresh ingredients. Of course everything was always delicious. Her big black roasting pan and searing hot wall oven seemed to crisp the edges of foods like magic. No one could cook like my Grandma Helen, even when using the exact same ingredients.

About forty minutes ago I pulled out my Italian Vegetable cookbook, and while looking for flavor combinations for my version of roasted chicken and fennel, I learned that the word for fennel bulb in Italian is Finocchio. All these years I thought it was Chicken Pinocchio when it was in all reality Chicken Finocchio... or probably Pollo Finocchio.

Pollo Finocchio

In your big heavy roasting pan, assemble two bulbs of fresh fennel cut into wedges, two large onions cut into wedges, two Yukon gold potatoes cut into wedges, 8 chicken thighs and legs with skin on (or a whole chicken if desired) - drizzle with olive oil, squeeze in the juice of one lemon and toss well so everything is coated - then sprinkle the chicken and vegetables with kosher or sea salt, black pepper,1/2 teaspoon fennel seed, throw in the lemon halves. Roast in a 400 degree oven for 60 to 75 minutes, until everything is soft and golden with crisped edges.

and that's the dish... my Grandma's Chicken Pinocchio!

posted by Susan Maria of BariatricEating.com @ 1:36 PM

Saturday, April 10, 2010

The Marriage Ref...

My husband Ty loves 'The Blues'. We often squabble over his choice of XM radio in the car as he listens almost exclusively to Bluesville with a little Fox News for (im)balance. Many great artists are deeply rooted in blues guitar, and Eric Clapton is no exception. We were excited to attend his concert last month at the hockey arena.

Our anticipation usually lends itself to early arrival, and we sat and talked while the seats around us slowly filled. A group of friends milled around in the row in front of us, four couples in their late forties, figuring out which couple had to move to the odd two seats next to me. It took but five minutes for me to notice that the couple next to me were the ones who generally provided the entertainment for the group. This husband and wife fought so loudly that I could clearly hear them over the music and they did not stop until the encore song.

Think of the friends you have who provide the public drama that the rest of you talk about. If you don't have a couple like that in your circle of friends - you just may BE that couple. Not everyone is in the right relationship.

Since I have written so often and openly about my husband and our life together in my book and online accounts, people ask my opinion about marriage after weight loss surgery. I have a pat answer that if you have a good relationship before bariatric surgery, it will do well after or even get better. However, if you have a crappy relationship - one that is not built on sharing and mutual respect, it gets much worse. If before your bariatric surgery you are the couple who fights during the Eric Clapton concert, you will continue to provide those around you with a benchmark for a bad marriage that makes them feel much better about what is going on in their house.

After weight loss surgery we are often faced with relationship issues. Without weight loss surgery we are often faced with relationship issues. Weight loss provides yet another change that stresses either the ability or inability for the relationship to adjust or move. Change is simply representative of the many facets of life. If there is a commitment between two partners to move forward in life together, they have a commitment to change: change in self, change in the other, change in relationship.

I think many people have the misnomer that people grow together - nope, we all grow separately, but the growth needs to keep us in the same zone as our spouse. That is what a marriage is all about. That is where the mutual respect comes in. If we all moved as we please without regard to the other person - that is called being single and uncommitted, and that is fine too.

Weight loss itself does not change a marriage.It may change the dynamic but not the core of its people.

My husband Ty and I have been together for over twenty five years - I met him when I was just twenty two years old. We have an age difference of twenty three years. I am now forty eight while he is seventy. We have always had periods of significant change as we have moved through these years. This pattern has continued over these nine years since my weight loss surgery, but we have always shared a deep love.

Any person in a relationship who tells you that their life is all cake and roses is not being honest with you. The difference though in couples who are happy is in the way that they deal with change. At one point things going on in our life were just too great and unfamiliar for us to deal with on our own. We have worked through a period of serious adjustment with the help of a couples therapist. It is not unlike the new show 'The Marriage Ref'. Two sides, both think they are right and it's the OTHER PERSON who needs to change. Our therapist hold up a big mirror to both of us and opens up a window into motivation for words and actions.Once we remove the conclusions we have jumped to and the things we have assumed, we often find out we agree.

What I have learned is that simply understanding the rationale of other person can do more for a relationship than all the righteousness in the world. Its easy to place blame. It is hard to hold up the mirror and take responsibility for your own participation. Its tough to see your actions from where your spouse stands. Being right isnt the end - being wrong isnt the end. Its how you move on and what comes next.

Those of you who have good marriages with people you have a bond with will understand what I mean. Those of you who had or have bad marriages - I hope you find happiness to share with another soul one day as its a wonderful thing.

posted by Susan Maria of BariatricEating.com @ 8:54 AM

Thursday, April 8, 2010

Every once in a while Life just tosses a curve...

and I turn to my big ceramic coffee mug for comfort from coffee and a few words of inspiration.

For a long time it seemed to me that life was about to begin - real life but there was always some obstacle in the way. Something to be gotten through first, some unfinished business, time still to be served, a debt to be paid in full. At last it dawned on me that these obstacles were my life, this perspective has helped me to see there is no way to happiness. Happiness is the way.

So treasure every moment you have and remember that time waits for no one.

Happiness is a journey, not a destination.

Ciao Uncle Ray!

posted by Susan Maria of BariatricEating.com @ 8:06 AM

Saturday, March 27, 2010

Pour yourself a glass of cold DAIRY BEVERAGE?

On the BariatricEating.com message board there is a polite and lively discussion about Hood Calorie Countdown Dairy Beverage. Some of our members love this stuff as I have been very successful in perpetrating the MILK IS BAD campaign over the years.

Well, things evolve - and milk is NOT bad. One needs to account for the calories BUT the nutrients are worth it! Yep, nearly ten years after my gastric bypass surgery I have changed my thoughts on milk, along with a lot of other foods. I guess that the passage of time created space for the epiphany. If a food is a wholesome food with lots of nutrition, its GOOD to eat or drink it in moderation as part of the BALANCE we are looking for. Absolutes do not create balance - and my former all or nothing attitude encompassed too many foods that I now know keep us from getting the deficiences that wrack our bodies.

The Hood product is NOT milk, its DAIRY BEVERAGE. What the hell is Dairy Beverage? I eat very healthy foods, and I dont want to drink thickened water colored with a bit of white.

Hood Calorie Countdown Ingredients:

WATER, ULTRAFILTERED FAT FREE MILK, CREAM, TRICALCIUM PHOSPHATE, SALT, DISODIUM PHOSPHATE, MONO AND DIGLYCERIDES, CARRAGEENAN, LOCUST BEAN GUM, SUCRALOSE (SPLENDA® BRAND), ACESULFAME POTASSIUM, VITAMIN A PALMITATE AND VITAMIN D3.
1 cup, 90 calories, 3 carbs, 2 grams sugar, 8 grams protein

Stonyfield Organic 1% Lowfat Milk, our family recipe:

ORGANIC GRADE A LOW FAT MILK, VITAMIN A PALMITATE, VITAMIN D3.
1 cup, 110 calories, 13 carbs, 12 grams sugar, 8 grams protein

While the stats for the Hood Dairy Beverage seem even better than milk... its not a whole food product, it is water that has been thickened and colored white with a small amount of milk - preservatives and chemicals.

Account for the calories and drink the REAL milk in small measured quantities - its good for you. NOTHING absorbs better than the calcium from MILK. In order to live WITH our surgery and in order to gain our health and stay healthy - count the calories, adjust for it, and CHOOSE the healthier alternative. I am not saying to eat Saltines and adjust for the calories - they are not nutritious. I am not saying to eat mashed potatoes with butter and milk and adjust for the calories - they are not nutritious. A cup of milk, a small roasted sweet potato, broccoli, romaine salad with tomato, edamame salad, spinach sauteed with garlic - YES, the carbs and calories are worth the micronutrients that come along for the ride.

The problem with long term bariatric post ops is that we dont eat enough unprocessed whole foods. Our population had the absolute worst eating habits, as was illustrated by our morbid obesity. Let's go opposite from our old food choices and choose real food that has not been changed into something else. We have terrible vitamin and mineral deficiencies as long term post ops - lets eat some real FOOD and see if we cant change that.

We need to stop driving through Wendy's thinking that we're making a good choice because we get the chili!

posted by Susan Maria of BariatricEating.com @ 10:03 AM

Thursday, March 25, 2010

You scream I scream we all scream for RHUBARB?

I grew up in Vermont and this is the time of the year when the rhubarb is growing like crazy, unfurling its giant elephant ear leaves from the end of crimson celery-like stalks. It is super tart but when paired with strawberries makes the most delicious combination this side of peanut butter and jelly. I do believe it is a true New England plant as I dont recall seeing Strawberry Rhubarb pie, preserves, compote, or crisp anywhere but Vermont, New Hampshire, and Maine.

I checked out the origins of Rhubarb in Wikipedia and was surprised that it has been used for medical purposes by the Chinese for thousands of years but is thought to have been compiled in about 2700 BC. The plant has grown wild along the banks of the River Volga for centuries but this variety was known to the west as Russian rhubarb, as opposed to the more efficacious Chinese rhubarb. The expense of transportion across Asia caused rhubarb to be highly expensive in medieval Europe where it was several times the price of other valuable herbs and spices such as cinnamon, opium and saffron. The merchant explorer, Marco Polo, was therefore much interested to find the plant being grown and harvested in the mountains of Tangut province.

The term rhubarb is a combination of the Greek rha and barbarum; rha is a term that refers both to the plant and to the River Volga. Rhubarb first came to the United States in the 1820s, entering the country in Maine and Massachusetts and moving westwards with the European American settlers.

Rhubarb is one of those foods that you either love or hate and I absolutely love it. It made me laugh the other day that I paid nearly five dollars a pound for a few gorgeous organic stalks at Whole Foods, when I am certain that some of my Vermont friends have so much in their garden that at that price could pay cash for a Land Rover.

So Brenda and Vallerie, please stop laughing that I had to BUY rhubarb. I whipped up a lovely tart sweet compote and promptly spooned it over a dish of Greek yogurt. It makes me think of my mothers beautiful garden at the house on Hollister Hill. Strawberry Rhubarb compote tastes like Vermont.

Strawberry Rhubarb Compote

Perfect in a small dish with yogurt or Greek yogurt, or ricotta.

3 pounds rhubarb stalks - sliced
2 quarts strawberries, halved
1 cup Splenda
1 lemon, cut in half

Combine the rhubarb, strawberries, and Splenda in a large pot, squeeze each lemon half over the fruit, then add to the pot. Cook over medium low heat until the fruit releases some of its juice - then bring to a boil, lower heat and simmer until fruit is softened, and the syrup is beautiful, thick, red and glossy.

posted by Susan Maria of BariatricEating.com @ 8:11 PM

Sunday, March 21, 2010

Do you know about Lentils?

In my quest as a nine year post op to use less meat and eat my vitamins in order make even better choices for my health, I encourage all of you to try lentils - considered to be one of the world's healthiest foods.

This super food gives you 18 grams of protein per cooked up and cholesterol-lowering soluble fiber, as well as about twice as much iron as other varieties of beans. And lentils are higher in most B vitamins and folate, which is especially important for women of childbearing age because folate reduces the risk of birth defects.

The real reason to eat them is that they make a delicious thick soup!

But what do you do with them? Lentils can be stored a long time, are easy to make, and are one of the cheapest protein sources going, at just 75 cents per pound in nearly all grocery stores. Unlike other beans, you don't have to soak them before cooking. Just rinse them in cold water and simmer in water or broth. Enjoy them plain or spiced with herbs, onions, or garlic.

I love lentils as a hot dish or a cold one. As a cold dish I will add shaved celery, red peppers, onions, a variety of herbs, salt and pepper, olive oil and vinegar. I have made them with delicious yogurt garlic dressing too.

My Grandma's Italian Lentil Soup

Saute an onion, three chopped garlic cloves, and a diced carrot in a couple tablespoons of olive oil, season with salt and pepper. Add a one pound bag of rinsed lentils and enough chicken broth to cover; simmer until tender - adding more water as needed. From start to plate is about forty minutes. Serve with lots of freshly grated Parmesan cheese.

Lentils are also an important part of the diet in India - this dish is amazing!

Red Lentils with Coconut Milk

1 medium onion, diced
1 teaspoon olive oil
4 cups chicken broth
1 pound dried small red lentils, washed and picked over
One 13-ounce can light coconut milk (NOT the sweetened kind)
1 bay leaf
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped cilantro/coriander
1/2 teaspoon cumin seeds, that have been briefly toasted in a skillet (this is optional, however, Badia brand is available in small portion packets so you do not have to buy a large amount of a seldom used spice)

Saute the onion in the olive oil for 4 to 5 minutes or until just beginning to brown. Stir in the broth, lentils, coconut milk, and bay leaf. Bring to a boil over medium-high heat; reduce heat to low. Simmer, stirring occasionally, 30 to 40 minutes, until the lentils are soft.

Remove the bay leaf and season with additional salt and pepper to taste. Stir in cilantro and sprinkle with cumin seeds.

Yields 8 one-cup servings
Calories 229, fat 4 grams, carbs 38 grams, fiber 15 grams, protein 18 grams

posted by Susan Maria of BariatricEating.com @ 2:00 PM

Saturday, March 20, 2010

A better title may be Skinny Chicks dont eat Fried Chicken Salads.

I am lounging on the sofa this morning playing on Facebook. A few moments ago an email notification appeared lower left corner screen.

Skinny Chicks Don't Eat Salads - order this book today!

Hmmmm... why yes they do! Skinny chicks DO eat salad... they just don't eat a Cobb Salad with extra blue cheese, a Chef's salad covered with deli meats, a self serve Salad Bar platter that begins with lettuce in principle only - covered with cheese, bacon, cottage cheese, and cheese, blanketed with Ranch or Blue Cheese dressing, scattered with fried croutons and a side of potato or macaroni salad, or the mutha of high calorie salads The Fried Chicken Salad.

When is the last time your skinny friend ordered one of these babies?

posted by Susan Maria of BariatricEating.com @ 10:51 AM

Hillsboro Beach morning...

posted by Susan Maria of BariatricEating.com @ 9:43 AM

Tuesday, March 16, 2010

Balance for your Journey!

At NINE YEARS post op, I have maintained sensitivity because I DONT TEST MY LIMITS. My limits for sugar and carbs are FOR THE REST OF MY LIFE and I have changed my life to revolve around these new guidelines. I dont rely on dumping to stop me, I stop before I hit the levels where I would get sick.

Having said all that... I dont go past my self imposed sugar limits. I know that MANY of the folks who have had weight loss surgery can’t help themselves and constantly TEST to see if they can eat foods. They go for ONE HERSHEY KISS... then they try TWO HERSHEYS KISSES.... THREE... FOUR... FIVE... and before you know it, they are eating chocolate and are sad that they tested their dumping and have NOTHING to stop them. They find themselves at 14 months post op and say 'they can eat anything'. You don’t want to be that person.

If I have a couple of bites of foods that are a bit too carb heavy, I can often feel myself getting sleepy and sluggish during the meal - meaning that TOO MANY CARBS push me towards dumping as I have maintained these levels for so long.

Work towards Balance in your Journey!

Always remember to eat PROTEIN first, followed by COLORFUL vegetables and DONT DRINK WITH YOUR MEALS.

posted by Susan Maria of BariatricEating.com @ 11:10 AM

Tuesday, March 9, 2010

I think I will make a salad for lunch!

It's easy to get to the point where you are so busy in life that you feel as if there is no time to take care of yourself. Skipping meals is one of the worst habits we had before surgery and its the toughest one to break after surgery. Obese people tend to be people pleasers and as a result we are last on the list. As a result - no time to make lunch to take to the office. Hence, we get sucked into ordering takeout with the office.

This is a simple and delicious salad that you can throw together in a Gladware bowl in 3 minutes before you run out the door to the car in the morning. It serves four people, so see if any of your friends want to share your delicious lunch salad!

Italian Tuna Salad

6 small ripe cherry tomatoes cut in half
Can of quartered artichoke hearts, drained
Can of Albacore tuna, drained
Can of white cannellini beans, rinsed and drained
1/2 teaspoon salt
a few grinds of black pepper
3 tablespoons olive oil
1 tablespoon red wine vinegar

posted by Susan Maria of BariatricEating.com @ 11:36 AM

Saturday, March 6, 2010

Agave is not my friend... on second thought it could have been the tequla.

Let me preface this by saying that I truly love margaritas. Not the green frozen restaurant variety available at TGI Fridays - but the ones that you get while sitting on a stool made from a log at a palapa bar with your feet the sand in the middle of nowhere somewhere along a sparsely populated beach in Mexico. Those are margaritas. Many moons ago, I lived in Mexico. I was fortunate to have such a wonderful opportunity in life that truly changed my culinary perspective. As a result I dont drink frozen green margaritas, eat salsa from a jar, and have never had guacamole as good as what I make in my own kitchen. I guess you could say that I am Mexican food snob.

My love for Margaritas developed years before having bariatric surgery. Drinking alcohol was something I had no problem giving up as part of the deal for gastric bypass surgery. We shouldnt drink any alcohol for at least the first year after our procedure. As a ten year RNY post op I am still very careful about ANY alcohol that I drink, and only have a drink on a rare occasion. Since we no longer have a big ole handbag of a stomach for a cocktail to roll around in and digest before being absorbed into the bloodstream - a gastric bypass person can get very very drunk. The alcohol is absorbed as full proof and I am not being dramatic by saying it would not be difficult to become incoherent, debilitated, or even die from alcohol poisoning.

I have a rule for drinking that I absolutely never bend. I never drink even a drop of an alcoholic beverage unless I am with someone with whom I can trust with my life. I can count these folks on one hand - there are currently four people that qualify.

I also don't consume sugar and nearly all mixed drinks contain lemon lime mix or fruit syrups that are sugar based. Some restaurant margaritas can smack us with 50 or 60 grams of sugar. When I am out, I may choose to sip a glass of wine, a bloody mary, a beer, or even a flavored vodka and club soda over tall glass of ice - but only if I am with someone who would make sure I was safe if I were unable to take care of myself.

On Friday night, Ty and I went to a fantastic Mexican restaurant in Boca - Rocco's Tacos. Holy Guacamole! This place makes a giant lava bowl of guacamole tableside. It is heaven in a bowl. I have never tasted guacamole this good in a restaurant. Give me a molecajete of guacamole and a spoon and I will be good to go. The salsa is fresh perfection.

I noticed that on the Margarita menu that they made a drink that sounded perfect for my gastric bypass dilemma. A hand tossed Agave Margarita made with Patron Reposado tequila, fresh lime juice, and agave nectar shaken with ice. Agavve is low glycemic and does not affect blood sugar. Yeah right... ON PAPER, in theory but NOT in reality.

After sipping about one third of my margarita, the room started to spin, I could not keep my eyes open. Half a cocktail and I was getting very sick, breaking out in a full sweat, and babbling. Ty had to practically carry me to the car, leaving our food relatively untouched on the table.

Even at ten years post op, I am still a cheap date.

posted by Susan Maria of BariatricEating.com @ 9:13 AM

Friday, March 5, 2010

Ladies and Gentleman, introducing the Beatles!

Ty and I love watching the Palladia Channel - he doesn't know it used to be called the MTV Concert channel, but it is filled with older artists, so that point is moot. Flip it on and you can find yourself being treated to a center stage seat at a Tina Turner, ACDC, U2, or Springsteen concert on a stage somewhere in the world - broadcast in High Definition, so these seats are better than if you were front row center. If your TV is big enough, the artists are life sized in your living room.

Last night while channel surfing, he paused on Palladia to watch a black and white Beatles movie - Hard Days Night. My mind began to flood with memories. I remembered parts of the movie as the Beatles ran around London, in and out of cars, stopping to sing Can't Buy Me Love, She Loves You, All My Lovin... which of course I know every word. John, Paul, George, and Ringo were so young and so thin, with an ever present cigarette in hand. I knew what was going to happen in the next scene before it happened. I had no idea that I would remember so much of this movie.

Hard Days Night premiered in June of 1964 in London to be followed by the American premiere at Radio City Music Hall in New York City. At that time, my father was a policeman in Passaic, New Jersey. He was born in Hells Kitchen and used to love to take me on the bus to the city he was so familar with. Taking his little Suze to see Hard Days Night at Radio City was one of our outings.

I am sitting in my living room remembering a movie that I saw with my dad on a summer day in 1964 when I was just three years old. My love for Paul McCartney endures, as the music of my life plays on...

posted by Susan Maria of BariatricEating.com @ 8:07 AM

Sunday, February 28, 2010

Dreams of Blueberry Pancakes on a Sunday morning... ahhhhhh.

I grew up in Vermont - world center for maple syrup production. Just to give you an inkling of how proud Vermonters are of their maple syrup and how much they love it, in March and April when the syrup is made, folks have Sugar on Snow parties. The main dish is maple syrup boiled to a thick syrup and poured over a big bowl of fluffy pure snow; the coldness instantly turns the molten fluid into a maple taffy. Traditional accompaniments are warm raised doughnuts and dill pickles to cut the sweetness. Those are folks who are serious about maple syrup!

When I was heading for my gastric bypass surgery, I had a moment of reality that Maple Syrup would be something I would never be able to eat again. Not that I ate it every day, or that I couldnt live without it, but the fact that I could not have it bothered me. Anyone headed into surgery understands that we all have our own personal list of items that we grieve over before we even have it taken away. We forget what we gain and are only saddened by the loss. Last Suppers have our attention and normally add a good ten pounds to our pre-op total. The Last Supper I forgot to have was the Pancakes and Maple Syrup meal. Of course as time passed it made me laugh, as I have gained so much by having my bariatric surgery that NOTHING really bothers me.

Yesterday at Whole Foods, there was an end cap with three or four varieties of maple syrup and Ty asked me if I would make him pancakes as he placed a bottle of the most flavorful medium amber into our cart. Now Ty may be from Georgia and before he met me put corn syrup or Log Cabin fako syrup on his pancakes - but once he had the real deal there was no turning back. I have not made pancakes for him in years.

This morning Ty even asked for blueberry pancakes so I got out my Cooks Illustrated cookbook and got busy. In about half an hour I had turned out a stack of 8 beautiful blueberry pancakes worthy of the cover of a magazine. Ty buttered his stack and poured on the maple syrup and retreated to a morning of Fox and Friends.

I added a scoop of ricotta to the little bit of batter left in the bowl and made myself one saucer sized ricotta and blueberry pancake. No syrup for mine.

When Ty saw that I wasnt eating the same breakfast that he was immensely enjoying, he paused. You cant have blueberry pancakes?

I answered, 'I can have them if I want, but I dont eat them. I made myself a blueberry ricotta pancake.'

He apoligized for having me make something I couldn't have. I repeated 'I can have them if I want to have them but I choose NOT to eat them. It is okay, what I have is absolutely delicious.'

In my opinion, this is the key to post op life and making your changes permanent ones. Its NOT what you are missing, its what you choose to have instead. Its not that we can't have a particular food, as we have free will and we can have anything we want. I like to think it is my choice as to what I put on my plate.

Try seeing it my way - I think you will find that it is empowering!

posted by Susan Maria of BariatricEating.com @ 1:56 PM

Friday, February 26, 2010

Have confidence in your surgery - trust the pouch!

When we have our surgery and return home from the hospital, we are all very tentative and afraid of what is next - how will we feel when we take those first sips, or bites?

So we start off with thin liquids, progress to thicker liquids, then to purees, and then softer foods and begin to panic that we do not sense a true fullness.

I read everything that had been written, both good and bad, about this surgery, I was one of those who knew what to expect on paper, and I remember writing the post questioning why I didn’t feel full and worrying about it. 'I am eating soups, ricotta, thick icy protein shakes, and bean purees, yet I don’t feel full... I only stop because of fear'.

Well, now I know that in these squishy food stages, we are eating a very small amount in each bite, and the food is running out of our pouch while we are putting more in so there is never really any true satisfaction created by the food actually accumulating and filling the pouch, pressing the sides, and sending a signal to the brain that it is FULL.

Once we progress a little further however, it hits us like a ton of bricks... shrimp, fish, chicken... WHAM! I realized that even mid bite, sometimes I would have to spit it out as I didn’t want to swallow it. From that moment of clarity forward, I got it. I always use my pouch as a tool. I have learned that if I fill it with moist protein foods first, until I feel that I am nearing that feeling of satisfaction those last few bites are vegetables or protein blended with vegetables to create a soft fill.

I know many post ops that never get over the fear of eating - they eat that single tablespoon to 1/4 cup of food, and never go past it. They stop eating before all the wonderful strong signals manifest themself! They never feel that creeping awareness of satisfaction, or that hiccup signal, or fullness as they stop before these signals come about.

Many who don’t achieve satiety are never full and graze by eating small amounts all day long. Always somewhat filling the pouch but never to satisfaction, which is the strongest feeling we can create for ourselves. I know people who only take three bites of food but repeat it all day long - they don’t gain weight, they still lose - but they never enter that post op comfort zone where you know that you don’t have to worry about consumption as long as you choose to eat proteins first. The live in fear and have no comfort that the pouch will stop them.

In addition, the feeling of satiety or fullness lasts a very long time once it is triggered. Once I hit that zone, I don’t want to eat for a very long time. They are often hungry as they never trigger their own response!

These two bite grazers live in a perpetual panic because they never use their pouch as a tool. It is almost like a trapeze artist at the circus - the net is there to catch them, but they are in such fear that they never fly high or really soar as they never have that confidence that they won’t fall. They never trust or test the net!

If you are one of these post ops that at 5 or months post op, measures your food, and stops eating before you feel full, learn to rely on your food choices and your pouch rather than your measuring cup. I do believe that it will allow you to relax and rely on your pouch as the tool it is meant to be and give you the feeling of lasting fullness that escapes you.

posted by Susan Maria of BariatricEating.com @ 9:47 PM

Monday, February 22, 2010

Think in Color... my fridge is full of a bounty of colorful vegetables!

I dont have much to say about the beautiful vegetables in my kitchen other than that this bowl screams the word SALSA!

4 tomatoes, diced
1 jalapeno, minced
1/2 medium onion, minced
Juice of one lime
1/2 cup chopped cilantro
2 tablespoons ketchup
1/4 teaspoon salt

Combine tomatoes, jalapeno, onion, lime juice, cilantro, ketchup, and salt. Serve on top of thinly sliced roasted chicken breast, or shredded rotisserie chicken with a dollop of Wholly Guacamole!

posted by Susan Maria of BariatricEating.com @ 4:15 PM

Sunday, February 21, 2010

Chicken soup for the COLD! What do you have cooking today?

Ty has a terrible cold and his being sick always prompts me to put a pot of homemade chicken soup on the stove. My mother made soup for me when I was sick and its the first thing I want to do when someone I love is feeling puny. If you have never made chicken soup, its easy and the amount of love and comfort given in return for minimal effort is amazing!

My ingredient photo is very clear that this is a recipe with few ingredients, but here is your shopping list.

Grandma's Chicken Soup
One 2 1/2 to 3 pound whole chicken, or 5 whole leg-thighs - I decide based on price
3 large carrots
3 celery stalks
1 large onion, cut into quarters
2 bay leaves
10 whole black peppercorns
1/2 small bunch parsley
1 teaspoon kosher or sea salt
2 tablespoons Better than Bouillon Chicken base, or four chicken bouillon cubes
1 cup Uncle Bens brand rice - this brand if parboiled and it keeps its firmness in soups- substitute if you wish

Get out the big pot that came with your cookware set. The one you only use occasionally. Rinse it out and fill it about two-thirds full with water. Add the chicken, carrots, celery, onion, bay leaves, peppercorns, chicken base, salt, and parsley. Bring to a boil, lower heat and simmer for 3 hours, until rich and flavorful.

Using a large slotted spoon or kitchen tongs, remove as much of the chicken, and whole vegetables as possible to a large bowl. Strain stock through a wire strainer into a smaller pot. If you dont have another pot, strain into a large bowl and transfer back to the original pot. Using your soup ladle, scoop off and discard as much of the chicken fat as possible.

Slice the cooked carrots and add to the pot. When cool, remove the chicken from the bones, shred and add to the soup. I usually divide and use half for soup, and the rest for chicken salad. Soup can be prepared to this point in advance and chilled.

Bring soup to a boil, add rice, lower heat, and cook until rice is tender.

posted by Susan Maria of BariatricEating.com @ 11:55 AM

Thursday, February 18, 2010

Boost your breakfast... what do you have to lose?

Many people go right back to carb loading for breakfast once they are no longer a 'new' post op, and choose to eat 'real' food. Bagels, cereal, oatmeal, toast, granola bars, and other to-go foods can lead to weight gain and low energy, not only because of their excesses (low quality carbs and calories) but because of what they are missing.

PROTEIN keeps your blood sugar levels steady, reducing HUNGER all day, and can even kick up your metabolism a notch.

Breakfasts with protein power:
- Plain yogurt swirled with Inspire Summer Melon
- Protein smoothie made with Perfect Natural Isopure, a few frozen berries, and almond milk
- One poached egg with a little salsa

Just try it for TWO WEEKS and I promise that you will feel more energetic, and you WILL lose more weight. What do you have to lose?

posted by Susan Maria of BariatricEating.com @ 12:39 PM

Wednesday, February 17, 2010

12 Fruits & Veggies To Buy Organic

We all know eating a diet filled with fruits and vegetables is essential to good health. But many people are still not convinced that organic is worth the extra price. It's important to realize that chemical residue from non-organic foods can accumulate over time in our fatty tissue and effect our immune and endocrine systems - scary. Since organic foods (the green and white USDA organic label assures it is 95-100% organic) are produced without the use of chemical pesticides and fertilizers, all you get is the nutritional benefit and great taste. That being said, with organic produce typically costing 15% more than conventional, price is still a real issue for many families. That's why I wanted to find out which fruits and veggies are critical to buy organic. According to the Environmental Working Group, the twelve non-organic fruits and vegetables below consistently contain higher levels of pesticide residue (even after washing) than others.

Highest Pesticide Residue

Strawberries
Bell Peppers (green and red)
Spinach
Cherries
Peaches
Cantaloupe (Mexico)
Celery
Apples
Apricots
Green Beans
Grapes (Chilean)
Cucumbers

On the other, the following conventionally grown fruits and veggies have been found to be the cleanest (containing the least amount of residue in tests). A number of them have a tough or inedible skin that prevents harmful chemicals from penetrating.

Least Pesticide Residue

Avocados
Corn
Onions
Sweet Potatoes
Cauliflower
Brussels Sprouts
Grapes (non-Chilean
Bananas
Plums
Green Onions
Watermelon
Broccoli

posted by Susan Maria of BariatricEating.com @ 1:48 PM

Sunday, February 14, 2010

The beatings will continue until morale improves. Why do we punish ourselves...

Ty is at the Daytona 500 this weekend with his friend Bing. He has wanted to go for many years now, as he was at the first Daytona 500 that was run on a track instead of on the beach in 1959 - it was about time for him to go again. I don't know if it was on his bucket list, but I thought it best to be enjoyed with his buddy, and I stayed home. They rode their motorcycles so they could ride right up to the front to avoid lines and parking lot gridlock - since I don't ride the bike anymore, I opted out. Ty wanted me to go with them, and even said he didn't mind driving the car, but given that I am not a huge Nascar fan (I know that is shocking to some of you), I am home.

I enjoyed a wonderful dinner last night at Lemongrass in Boca with Teresa and since we were up really late chatting away like the girlfriends we are and I didn't go to sleep until 3am.

Five hours later I was jolted into my morning by the sun and ACDC on my cell phone, it was Ty - 'Good Morning HAPPY VALENTINES DAY! We will go out to dinner when I get back from Daytona on Monday night, okay?'

My mind went in several directions here. I laughed because 24 is on Monday night, so I doubt we are going anywhere, but that was besides the point. Valentines Day as been a source of a lot hurt over the years for me. There was a time in my twenties when all I wanted from him was a Valentines card, flowers, or candy. All the other wives got flowers at work - where were mine? I think during one crying tirade I screamed that he could take a Red Crayola and draw a heart on a piece of copy paper and I would be happy.

Ty's position on Valentines Day was that he didn't want to be forced to do something. You have heard it before - Valentines Day is a made up holiday and that he treats me well and buys me things 364 other days of the year, so why make a big deal out of the 365th one? I had girlfriends who were treated very poorly on a daily basis, but they got roses.

I stayed with friends Nancy and Tom Markovich one year after giving Ty a pre Valentines Day ultimatum. The flowers arrived on the tenth day and I packed up and went home.

About ten years ago, I decided to stop causing myself such agita over a holiday. Even though he was wrong in ignoring my feelings, I let go of my insecurities and bought myself a little something for February 14th. I gave up on making him buy me a valentine. When I abandoned my fight to be recognized and stopped making a fuss over my own expectations, my husband suddenly began observing Valentines Day.

I look back and I can't believe I placed so much value on whether someone bought me a gift, when the true gift is how he treats me every day.

The phone call this morning meant more to me than forced flowers ever could.

posted by Susan Maria of BariatricEating.com @ 7:31 PM

Saturday, February 13, 2010

Forty in Florida... it's all in the perception.

Woke up, peered out the drapes and it looked like snow... this morning it was FORTY degrees in Florida. Not just Florida, Fort Lauderdale and Miami Florida - the TROPICS!

I thought about my dress code for the day and bundled up, which to a Floridian is layering all the sweatshirts, sweaters, and turtlenecks you have purchased over the past twenty years for your occasional trips 'north'. I resemble a bag lady on a Florida Cold day. When I walked out my front door the atrium was crisp and clear, I could see the sun shine streaming into the gardens from the beach, but there was no mistaking the icy grip we so seldom feel here.

I walked towards the elevator to the parking garages, and the sunlight and sound of the waves drew me in.

Yeah, frozen beach - this was cold, really really cold. I snapped a few more shots of the winter weather.

I got into my car, and hit the button for the heated seats... brrrrrrrrrrrrrrr. Wow that felt good.

I spent the next few miles taking photos here and there of the Winter Day and began to laugh as I scanned the photos on the camera. Its not so bad after all... lol.

Okay... so its forty degrees in Florida. At least I am not shoveling SUNSHINE! Have a warm and wonderful day where ever you live!

posted by Susan Maria of BariatricEating.com @ 10:20 AM

The most disgusting no sugar product that I have tasted in a long time!

I let this entry stew for a week but after seeing the product in the freezer section as I picked up some frozen strawberries it reminded me of the SIX BUCKS I wasted, so I decided to let it out. Yep, who decided this stuff was worth eating! Yuck. The interesting thing is that this person, Clemmy, actually thinks his ice cream is edible.

IF I am going to make a no sugar dessert, its usually on a Sunday... and since I was anticipating drapery debacle part two of today, I made Ty a no sugar peach cobbler. He is a total dessert monger.

After my trip to Lowe's, I stopped at Publix to pick up some ice cream for his warm cobbler. For Ty I bought a pint of Hagen Daz FIVE, vanilla bean. He doesn't need sugar free ice cream so why not the best?

While in the freezer section, a new NO SUGAR Ice Cream caught my eye... Clemmy's. There was a big story on the container about how the owner of the company has diabetes and LOVES ice cream bla bla bla. Okay, it is expensive at $5.99 a quart, but lets give it a go.

I scooped the FIVE vanilla bean onto Ty's WARM peach cobber, and tasted it. Wow, good thing this hadnt been invented when I was 300 pounds or I would have been 400 pounds as it was simply the best ice cream ever.

However, I know what the deal is and I dont eat full sugar foods. That is my part of the agreement as a bariatric post ops. I opened the container of Clemmy's Vanilla Bean Sugar Free ice cream and tasted a spoonful. UGH... I have never tasted something that was supposed to be ice cream that tasted so terrible. BAD gummy almost starchy texture, bad smell, a strange minty chemical flavor, and a STRONG nasty aftertaste. NOT WORTH EATING. I took the entire container and turned it upside down in the sink. It is in the trash.

I am certainly not directly comparing it to FIVE as that would not be fair.

Mr. Clemmy is NOT an ice cream afficionado, he has NO taste whatsoever, and he cannot even begin to fly it past me that he would eat the crap he is selling for $5.99. It's TERRIBLE.

posted by Susan Maria of BariatricEating.com @ 6:58 AM

Thursday, February 11, 2010

Is it in our heads or are we really treated differently?

When a Doctor Bias HURTS!

Physicians were 14% less likely to respect patients for every 10 points higher their body mass index (BMI) was, found a recent study from Johns Hopkins University School of Medicine. "Other data shows that doctors who don't respect patients share less medical information with them, and these patients play a smaller role in making decisions about their health," says study author Mary Margaret Huizinga, MD, MPH.

So it may not be in our head that some docs have a 'fat bias' and think less of us.

If you don't feel comfortable with your doc, or feel that they are treating you as the intelligent person that you are, shop around for someone with whom you have a better rapport.

posted by Susan Maria of BariatricEating.com @ 11:15 AM

Wednesday, February 10, 2010

Close your eyes and IMAGINE the Perfect Strawberry Shake

It baffles me when new post ops declare that they absolutely cannot tolerate protein shakes. What the hell does that mean? That they do not like the taste so they are going to ignore their surgeons instructions after he has cut their stomach in half and rerouted their intestines or looped a silicon band over their stomach and tightly cinched it leaving behind a port implanted under their skin?

Yep, I believe they are saying just that. The sad part is that there is no need to cop an attitude when with a little bit of manipulation and a few tasty ingredients anyone can make a really good tasting shake. It's mind over matter. If you THINK the shakes are bad, I promise you they will be awful. If you can visualize a thick frosty DQ-style strawberry shake rushing to be absorbed in order to FUEL your body to burn its own stored fat, you will be able to actually feel it melting away and the shake will taste a whole lot better.In fact it will tastes FANTASTIC, and they do taste fantastic.

Somehow when I had my surgery I managed to do exactly as my surgeon told me and so dedicated to change that if he had said that I needed to drink a DIRT milkshake, I would have asked 'HOW MANY OUNCES?' Back then, soy protein was in vogue, and you really had to be an alchemist to hide the nauseating raw bean flavor.I do have to admit that I never thought the shakes were a punishment or a chore - I actually loved drinking them because I figured out how to make them taste great... thick, smooth, frosty, and full of flavor!

Every now I get the notion to drag my blender into the middle of the kitchen counter and make myself a frozen protein shake that firmly anchors my spot as the reigning Dairy Queen. It's almost like I am going back to my roots, ten years ago when protein shakes had to be blended and doctored up to be drinkable.

Today with brands like the Inspire powders that we have developed, one doesn't even need a spoon, as if you add water to your single scoop of powder and leave it alone, it melts on its own into the water like magic. There is just something about a smooth icy frozen Strawberry Shake and I use Perfect Natural Isopure Vanilla as my blendable base.I don't use it for my desktop in a hurry shakes or travel shakes, but love it for my thick creamy gourmet blender shakes.

Perfect Natural Isopure is pure whey isolate flavored only with vanilla bean and naturally sweetened with a couple of grams of unprocessed cane sugar. Yes, I know its sugar, but for those who are sensitive to artificial sweeteners, or are trying to cut down on Splenda, its a good tradeoff for taking in 25 grams of protein.Three grams of sugar in a Hershey's Kiss, not so good - but three grams of sugar to take in 500 mg of calcium citrate in a Calcet Lemon Creamy Bite or 25 grams of protein isolate are good choices.

It blends beautifully because its such a pure product. It tastes very clean, because its pure isolate.

Vanilla can be flavored into anything you want... one day vanilla, the next strawberry, or banana, or chocolate, or papaya, or coconut, or Orange Julius, with endless possibilities! Here is my secret formula that to this day is my favorite frozen shake that just happens to be a protein shake.

The Perfect Natural Isopure Strawberry Protein Shake

1/2 cup Blue Diamond Original Almond Milk
1 1/2 scoops Perfect Natural Isopure Vanilla
1 heaping tablespoon Smucker's Sugar Free Strawberry Preserves
4 frozen strawberries
1/4 teaspoon pure vanilla extract - just a drop
1 1/2 cups ice cubes

Blend by pulsing the blender on and off until shake is smoot and frosty. Do not simply flip the on button on and leave it or you will have a blender half full of foam. The key is in the technique... on, off, on, off, on, off, etc.

Now feel it and all that it does for you!

posted by Susan Maria of BariatricEating.com @ 10:13 AM

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