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Before & AfterThere are currently no before and after photos for this member. See these instructions if you wish to submit your own Before & After photos. Surgeon TestimonialRodolfo Arreola, MDDr. Arreola has a wonderful program that informs and helps the person understand and be able to succeed with the surgery. He has a quietness to him that seems to calm and relax those around him. rnrnNever be afraid to get in touch with him or his staff at any time, they are there to help you and are more than willing and able to do so. |
At Goal! Heaviest, 520 - Total loss 320 = 200!
"Failure is not the only punishment for laziness; there is also the success of others." - Jules Renard
Whats for desert @ almost 5yrs Post-op? on April 28, 2010 12:55 pm
I was playing with my notepad and well, I was playing with my notepad 
_____________________________________________________________
|Layered Pudding w/ fresh fruit Dessert |
|___________________________________________________________|
| Ingredients |
|___________________________________________________________|
|#1) Raw Banana, sliced rounds, or mashed |
|#2) Raw Blueberries, whole |
|#3) Raw Strawaberries, quartered |
|#4) Kraft SF Coolwhip |
|#5) Kraft Vanilla Pudding, 3.5oz Handi Snack, divided x3 |
|#6) Kraft Nilla Wafers, Reduced Fat Crushed |
|___________________________________________________________|
|Ingr #|Amount|Calories|Total Fat|Carbs|Fiber|Sugars|Protein|
|-----------------------------------------------------------|
| #1 |3.0 oz| 75 | 0 | 15 | 3 | 9 | 0 |
| #2 |3.0 oz| 48 | 0 | 12 | 3 | 9 | 0 |
| #3 |3.0 oz| 27 | 0 | 6 | 3 | 3 | 0 |
| #4 |3.0 oz| 189 | 9 | 27 | 0 | 0 | 0 |
| #5 |3.5 oz| 45 | 1 | 9 | 8 | 8 | 1 |
| #6 |3.0 oz| 360 | 6 | 72 | 0 | 36 | 3 |
|===========================================================|
|Totals|18.5oz| 744 | 16 | 156 | 17 | 65 | 4 |
|===========================================================|
| |
| In 3 bowls or glass cups, layer 1oz each of wafer crumbs, |
| banana, pudding, blueberries, Coolwhip, and finally |
| strawberries. |
|-----------------------------------------------------------|
| Refridgerate for 1 hour and serve. For a "cakey" crumb |
| layer, let sit overnight, covered in refridgerator. |
|-----------------------------------------------------------|
| Total Servings------------: 3 |
| --Aprox-- |
| calories per serving------: 248 - w/o wafer crumbs - 128 |
| Fat per serving-----------: 5 - 3 |
| Carbs per serving---------: 52 - 28 |
| Fiber per serving---------: 5.5 - 5.5 |
| Sugar per serving---------: 21.5 - 9.5 |
| Protein per serving-------: 1 - 0 |
|___________________________________________________________|
I also make a balsamic strawberry sauce with the strawberries before adding them on top. This is not added into the totals. This is purely optional, but I believe this "makes" the desert.
3 TBS Balsamic Vinegar. I use Costco's brand, its not as "tart" as some.
1 TBS basil (fresh, sliced into slivers is best)
2 TBS Sugar (or your favorite substitute. I never used one w/ this. Good luck)
Add Balsamic vinegar and sugar to a sauce pot and bring to slow boil on med high heat for about 2 or 3 minutes stirring constantly. Remove from heat and add to semi-frozen Strawberries in a bowl and stir. Let chill in fridge and spoon over desert, for final layer. Sprinkle Basil slivers over top for garnish. The Basil does add a nice touch and flavor to the desert as well.
Enjoy!
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Lamb Meatball Soup on February 19, 2010 4:01 pm
Meatball Mixture:
2lb Ground lamb
1 egg
2 Tbsp plumb sauce
2 Tbsp teriyaki
4 cloves of garlic minced
1/2 Tbsp each of rosemary, thyme, cloves, and oregano
1/2 cup of bread crumbs
1/4 cup pecorino romano cheese grated
Salt and pepper to taste
Mix the above ingredients together well.
Note:
To test flavor of the meatball mixture, take a small patty of the mixture and putting it on a skillet (like a very small and thin hamburger) to taste.
When you are happy with the flavor of the meatball mixture, Begin Making meatballs roughly the size of a quarter.
Cooking Meatballs:
1 Can of cream of mushroom soup
1 can of cream of chicken soup
2 cans of sliced mushrooms NOT drained
In a food processor, combine one can of mushrooms with one can of cream of mushroom soup. Process for about 20 seconds.
Layer meatballs in the slow cooker, add processed mushroom mixture over meatballs. Add the second can of sliced mushrooms over the layer of cream of murshroom mix. Then layer a can of cream of chicken over the layer of sliced mushrooms. Cover and let cook on high untill meatballs are done. Do not stir! Roughly 2 to 4 hours cooking time, depending on size of the meatballs you have made.
NOTES: You can leave meatballs cooking on low once they are done, until you are ready to continue.
While meatballs are cooking, add Kettle Ingredients:
3 large carrots chopped or diced
4 medium potatoes chopped or diced
3 Stalks of celery chopped or diced w/ leaves
1 med onion diced
4 cans of chicken stalk or broth
Boil with lid on until vegetables are fork tender, add cooked meatball mixture to kettle, lower heat to lowest and stir gently. Simmer for 20 minutes. Remove from heat.
Serve in bowl (optional serve with biscuits)
Optional Biscuits
2 Cups flour
1 Tbsp baking powder
3/4 tsp salt
5 Tbsp butter or margarine
2/3 Cup milk
Preheat oven to 400°F.
In a large mixing bowl, add flour, baking powder and salt. Cut in butter with a pastry cutter. Add milk and stir it in with a fork.
Put dough on a floured cutting board. Knead about 15 turns into a ball. Roll out to about 3/4 inches. Cut with a biscuit cutter. Place biscuits on a ungreased cookie sheet.
Bake 10 to 15 minutes, or until medium brown.
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Pork and Eggs on February 15, 2010 3:20 pm
Ingredients:
Pork Loin - 3 to 4 pounds, Cubed (see notes #1)
Onion - 1 med to large onion chopped
Garlic - 2 Cloves minced
Olive Oil - 4 tbsp (divided)
Water - Enough to cover meat in large pot
Soy sauce - 1/4 cup
Teriyaki - 1/4 cup
Brown Sugar - 3/4 cup (sub w/splenda brn sugar (notes #2)
Garlic Powder - 1/2 tbsp
Onion Powder - 1/2 tbsp
Eggs - 8 to 12 eggs Boiled and shelled. Set aside.
Rice - 2 Cups cooked rice. Set aside. (see notes #3)
Green Onions - 5 Green onions chopped, use Greens and white.
Instructions:
On high heat, add 2 tbsp of olive oil into pot, place cubed pork lion into pot. browned all sides. Add water, soy sauce, teriyaki, chopped onions and garlic. Cook high heat until a boil starts. Reduce to low, add brown sugar, garlic and onion powders stir in. Simmer covered for 1 hour or until pork is very tender.
Add shelled whole boiled eggs to pot and let stand on very low heat without cover for 30 minutes or until eggs absorb the color of the broth. The white of the eggs should be a nice brown to tan color.
Place remaining 2 tbsp of olive oil in small pan on high heat, add chopped green onion, cook till just tender and remove from heat.
Serve pork eggs and broth, in a bowl over cooked rice. Place some of the green onion mixture on top to taste.
Notes:
1) This makes quite a bit, I usually make for a large family. Simply adjust the recipe to fit your needs and taste. You can replace the pork loin with pork chops. Leave the bone in the pot until just before adding the eggs.
2) To make a more savory and not as sweet broth, either adjust the brown sugar to taste or omit brown sugar entirely and use one can of cola, preferably Coca Cola Classic.
3) For those who wish not to or cannot use rice, you can either omit the rice entirely and eat the pork and egg mixture by itself, or serve over cubed tofu (my choice).
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