passover

I was wondering how you handle yourself over passover with all the different foods and during the seder with all the matzo and maror and wine Any tips you can give me will be greatly appreciated tova

- Whole wheat matzo instead of regular and I still limit that - Lean cut of brisket - eggs - matza brei w/ egg beaters and sf maple syrup Although after this weekend.. oy vey. I didn't do so great. Had too many carbs, sugars, etc. Back on track today though. During the work week I am at a loss. I guess I am sticking to chicken, veggies, and the usual cottage cheese and protein powder. For breakfast I was on the run and did a shake. I wasn't able to bring lunch with me today but I am going to go grab a subway salad and some grilled chicken. It is a shame this board doesn't get more action. I'd love to see a conversation with regards to Jews living a gastric bypass lifestyle. Food is such a huge focus in my family and on top of it I am living with my israeli born boyfriend and his parents right now while we save up for a downpayment on our own house. His dad is originally from Morocco and mom is from Spain. They spent most of there life is Israel and came to the US (manhattan) about 37 years ago. We all live together in the Baltimore area. His four brothers and there families are also all in the area. His parents cook up a storm and make the best falafel, humus, tahini. Wonderful israeli salads, moroccan style food, spanish style food. My fav simple israeli dish we all make that is cheap and high in protein - shakshuka. They eat it with lots of bread. I skip the bread. Very spicy and delish. Ingredients 1 tablespoon olive oil 1 medium onion, roughly chopped 2 garlic clove, minced few jalapenos, minced and seeded (or more to taste) 2 red pepper or green pepper, roughly chopped 8 fresh plum tomato, roughly chopped 2 (28 ounce) cans Italian plum tomatoes, strained (peeled) 1/2 teaspoon hot paprika or cayenne pepper 2 teaspoons sweet paprika 1 teaspoon turmeric 1 teaspoon salt, more to taste 1 teaspoon fresh ground black pepper, more to taste 1 cup canned tomato juice 1/2 cup vegetable broth 4 large egg 4 pita bread or italian bread, warmed for dipping (again, I skip the bread) Directions 1 Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned. 2 Add garlic, jalapeno and bell peppers, and saute 2 minutes more. 3 Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes. 4 Add hot and sweet paprika, turmeric, salt, pepper. Stir for 1 minute. 5 Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper. 6 Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference 7 Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm bread. YUMMMMMMMMMMMM

Nice to hear from you and I agree it would be nice to hear about other Jewish WLS people and how they handle their new eating habits with the Jewish cultural eating habits. Passover has not been very easy for me -- so much food, entertaining and HIGh Carbs!!! I am hoping that the rest of the holiday will be alot easier for me Good Luck to you on the rest of the week Tova

Pesach just ended here in Eretz Yisroel and I can't wait till tomorrow for my prorein powder. I only ate the matza on Seder night but i have been indulging in potatoes and its derivatives. I had revision to RNY on 3 Feb. [email protected] Mikimi in Israel

Now that Passover is over - I had some really good days and some hard days with vomiting, i am really ready to get back on track. One good thing is that in previous years I have gained weight over the holiday and this year I didnt - so definitely a success Tova