2 YEAR SURGIVERSARY ~ OH HAPPY DAY!!!!

Aug 07, 2008

OH HAPPY DAY!!!!

Today I celebrate my re-birth-day, the day I got a second chance at life.  The day that allowed me a means to escape the prison I found myself in...both physically and mentally.

Today I celebrate NORMALCY.  For I look, and more importantly, I FEEL normal. 

I have no fears of whether or not I can fit...in a chair, in a seat belt, in a booth, on a ride.

I have no fear of whether I will break a chair or ruin furniture because of my weight.

I have no fear of being stared at, or worse, being treated like I do not exist.

I no longer buy clothes 'because they fit'; I buy 'cause I like the style.

I can buy clothes in a REGULAR, as in 'normal', store.

I can walk my ass off at the mall and just suffer from ticket shock, rather than shooting pain.

I can climb two flights of stairs without gasping for air.

I can live without diabetes meds.

I can live without pain meds.

None of us are guaranteed tomorrow, but I know I have done everything I can to increase my chance of living a healthy, comfortable life without the fear of being a burden to those I love.

I am so thankful for this surgery; for the people who encouraged me; for the people who raised me up when my wings could not bear the challenge; for the compassion I've been shown.  I have faced many challenges this year....and there are more to come...but I have the strength, both physically and mentally, because in the process of losing the weight, I have gained insight into who I am and a new-found respect for the person I am. 

This is not just about losing weight, this is about re-birth.  Embrace it!

 

 

1 comment

A View From Room 10....Hernia Repair and Tummy Tuck Adventure

May 10, 2008

It's almost 4 weeks since my hernia repair and tummy tuck surgery and I'm finally able to sit a bit and put my thoughts together.  The pain and discomfort of the past 4 weeks has subsided considerably and I'm finally feeling like my old self.

I awoke in the recovery room panicking.  My hands were tied so that I couldn't pull the breathing tube out of my throat.  This is the second time in my life that this has happened...waking with this contraption down my throat....a most horrifying feeling.

Finally the breathing tube is removed and I am gasping for air.  I tell the medical team I cannot breathe.  They tell me, "no, you think you can't breathe....it's because we took the breathing tube out...it just feels like you can't breathe."  No asshole, I can't freakin breathe, I reply.  One smartass nurse chimes in that if I don't stop complaining, they'll put the breathing tube back down my throat.  It took every bit of control for my dh to not deck the bitch.

I am screaming at these idiots that I can't breathe.  I say that they either gave me something I am allergic to and my throat is closing up or there is a problem with my lungs, but I can't freakin breathe.  So, they give me some benydril in my I.V.....actually quite a bit of benydril.  Now I can't breathe and I'm having difficulty communicating because of the high dose of benydril.

FINALLY, a light bulb went off in someone's brain and they thought, hmmm, mighten she have a blood clot or two in her lungs!!!!!  Yeah, well a scan showed 3 freakin blood clots!  It was necessary for me to have a blood transfusion in order for me to be able to recoup.  In addition, I became dehydrated in the OR and had to be filled with fluids, so much so, my sister didn't recognize me when she saw me in the Recovery Room.  And, during the 5 hr surgery, my BP kept dropping very low.

This all brought me to Room 10 in the Critical Care Unit.  A lovely view of the New York waterways....tugboats and barges passing; the Circle Line tour......this is where I stayed for 5 days in critical condition.

After a total of 9 days, I was released from the hospital.  I will now have to be on coumadin, a blood thinner, for 6 months.  I will also have to be monitored weekly...which means having a finger-prick blood test every week!  

I'm left with many questions.  Why wasn't I placed on blood thinners pre-op since it was known that the hernia and scar tissue was a very involved procedure as noted in  the operating report of my VSG.  Why did I have to plead for someone to listen to me when I was gasping for air?  Why can't I savour a bit of luck when going for surgery?

I had a knee replacement which left me with pain when climbing stairs or if I walk for a long time.  I had cataract surgery and the cataract is back.  I had hernia surgery and got a second hernia.  I had my hemrroids removed, yup.......

I still have to go back to the eye specialist for him to do laser to try and fix the cataract.  Of course, I'm frightened as to the outcome.

As far as the tummy tuck is concerned...there is a section of the incision that is not healing as it should.  it requires wound care 2 - 3 times a day.  My stomach is flat!!!!  But, I am swollen, as my mother would say, "down there"....the mon.  Someone over at the plastics boards said to not worry, it's "Ken Doll" and it will go down.  The surgeon also says to not worry....easy for them to say, I now have a flat stomach and a huge twazzola!

I love, love, love my plastic surgeon, Mark Schwartz.  He is the most caring and available dr, besides having wonderful expertise.  He called me the night my mom passed away just to give his condolences; sent me a lovely sympathy card.  He visited me at the hospital every day but one and that day he called to say he was feeling under the weather, but wanted to know how I was doing.  I highly recommend him.

OK, so here I am at almost 4 weeks post-op and since I am feeling much better, the buyer's regrets is passing quickly.  Funny how when you are in the midst of pain, it's so difficult to see beyond the pain.  

I went through a lot with this surgery, much more than I had anticipated.  I literally had to fight for my life....but ya know what, I WON!

All is peaceful in my garden.

My Mom Passed Away February 20th, 2008

Feb 24, 2008

It all is surreal.  I have questioned myself over and over the passed few days if this is really happening...  Has mom truly passed away?  Is it possible that this is true?  Will I really not be able to hold her, and kiss her, and tell her I love her again?  Today, I should have been coming home from the hospital, discharged after having had surgery.  Instead, today I return from the cemetary having said my last good bye to my mom, a most special, gentle, and loving mom.

After being imprisoned, both mentally and physically, for 3.5 years, Mom has left this world to join my Dad, in Heaven.

Dementia robbed her of her thoughts, her memories, her ability to respond, her ability to communicate....  Paralysis robbed her of her ability to move, or walk, or dance....  But through it all the she maintained her feisty spirit; her sense of humor; her ability to show love; her wit.....

Mom was 3 months shy of her 95th Birthday. 

I am the youngest of her three daughters.  I lived in the same home with my parents my whole life.  My parents owned a three-family house and when I married, I moved into an upstairs apartment....and this is where I stayed my whole adult life.  This is where I raised my sons.  We never separated.  So, now at almost 60 years old, I am dealing with not only losing my mom, (dad passed in 2004), but also having to learn to live my daily life without her being a part of it....it doesn't seem possible.  It's like saying, I will now begin living each day without air, or light, or water...it seems impossible.



Plastics? Me? Who knew????

Feb 19, 2008

So, here I sit with my thoughts....trying to recapture the amazing events and moments of the past 18 months.  It's all so surreal....  

Who would have thought that I would be approaching my 60th birthday healthier than I've been in many, many years.  Although I have the 'usual' pains of arthritis that hits most of us, unless I overdo it, my pains can be tolerated.   NO diabetes.... NO sleep apnea.... NO spinal stenosis pain.... NO gasping for breath....  NO more feeling like my future was a wheelchair and medications... NO more do I live in that 'dark place'.  

And now....Thursday, 21st of February 2008, I am having a freakin' tummy tuck!  Something I never thought about.  But since I need hernia repair...and I'm gonna already be in the OR....and I don't know what else to do with $9,000....hey, get a TT, but of course!!!!!

This has been an amazing ride....and the ride continues!

Life is Good


~~~PEANUT BUTTER RECIPES~~~

Nov 03, 2007

Protein Balls Recipe
The pb and oatmeal balls are VERY easy.

1 cup Peanut Butter (I use no-sugar-added Peter Pan)
1 cup rolled oatmeal -- not the instant stuff
1 cup protein powder (I use Matrix Chocolate, but you can use other flavors)
5 packets Splenda

Warm the peanut butter in microwave about 30-40 seconds -- it melts it and makes mixing in the other ingredients much easier. Add the oatmeal, protein powder, and Splenda and mix well. (If needed, you can add a little bit of water to make it easier to mix) Roll into walnut sized balls, refrigerate. Store in fridge in zip-lock baggies. This recipe makes 20-24 balls.

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Protein balls
1 cup protein powder (chocolate or vanilla)
1 cup non-fat dry milk
1 cup rice crispy cereal
1 cup peanut butter
Splenda to taste
cocoa powder mixed with Splenda

Add the protein powder, dry milk, cereal and peanut butter in a mixing bowl. Mix thoroughly making sure that all the dry milk is in the mix and not visible. If you like it real sweet, add some more Splenda to fit your taste. Form the mixture into small balls ( about 1.5 inches in diameter) Roll in the cocoa/Splenda mix. Refrigerate. Each ball has about 10 grams of protein.


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Protein Poppers

1 C. protein powder (I use Unjury chocolate)
1 C. non-fat dry milk
1 C. peanut butter (I use Healthy Balance Chunky)
2 tbsp Cocoa powder (I use Hershey's Unsweetened Dark Chocolate)
2 tbsp water
½ C. ground flax seed
½ C. rolled oats (don't use instant oats)
Splenda to taste
1 tsp. rum extract

Mix protein powder, milk powder, rum extract and peanut butter. When totally mixed, add flax and oats. Add enough water to moisten to allow you to form into one inch balls.

In separate bowl, mix splenda and cocoa. Roll each ball in cocoa mixture. Chill one hour before eating.

Makes about 12-15 balls. Apprx. 10 grams of protein per ball. 


~~~~MORE RECIPES ~ LATTES ~~~~

Oct 31, 2007

Chocolate Covered Caramello Mocha
1/3 oz DaVinci Toasted Marshmallow Sugar Free Syrup
1/3 oz DaVinci Chocolate Sugar Free Syrup
1/3 oz DaVinci Caramel Sugar Free Syrup
1 cup hot coffee
1/2 cup vanilla Micellar Milk
Combine all ingredients in a large mug.

Cafe Caramel Mocha
1/2 oz DaVinci Chocolate Sugar Free Syrup
1/2 oz DaVinci Caramel Sugar Free Syrup
1 cup hot coffee
1/2 cup vanilla Micellar Milk
Combine all ingredients in a large mug.

French Twist Mocha
1/3 oz DaVinci Vanilla Sugar Free Syrup
1/3 oz DaVinci Chocolate Sugar Free Syrup
1/3 oz DaVinci Butter Rum Sugar Free Syrup
1 cup hot coffee
1/2 cup vanilla Micellar Milk
Combine all ingredients in a large mug.

Jingle Java Latte
1/2 oz DaVinci Gourmet Cinnamon Sugar Free Syrup
1/2 oz DaVinci Gourmet Amaretto Sugar Free Syrup
1 cup hot coffee
1/2 cup vanilla Micellar Milk
Combine all ingredients in a large mug.

Cream Dream Latte
1/2 oz DaVinci Gourmet Irish Cream Classic Syrup
1/2 oz DaVinci Gourmet Amaretto Classic Syrup
1 cup hot coffee
1/2 cup vanilla Micellar Milk
Combine all ingredients in a large mug.

Cinnamon Roll Latte
1/2 oz DaVinci Gourmet Cinnamon Classic Syrup
1/2 oz DaVinci Gourmet Caramel Classic Syrup
1 cup hot coffee
1/2 cup vanilla Micellar Milk
Combine all ingredients in a large mug.

Peach Almond Italian Soda
ice
sparkling water or plain water
1 oz Da Vinci Gourmet Amaretto SF Syrup
1/2 oz Da Vinci Gourmet Peach SF Syrup
1 oz Half and Half
Directions:Fill a 16 oz glass 3/4 full of ice. Cover ice with sparkling water and add other ingredients. Mix well.

Butter Almond Latte
milk
espresso
Da Vinci Gourmet Almond SF Syrup
Da Vinci Gourmet Butterscotch SF Syrup
Directions:Combine ingredients in blender with ice.

Banana Cream Pie Shake
milk
Da Vinci Gourmet Banana SF Syrup
half and half
Da Vinci Gourmet Coconut SF Syrup
Directions:Combine ingredients in blender with IDS or Matrix vanilla protein and lots of ice.

Banana Rum Smoothie
Milk
Da Vinci Gourmet Banana SF Syrup
Da Vinci Gourmet Butter Rum SF Syrup
Directions:Combine ingredients in blender with IDS or Matrix vanilla protein and lots of ice.

1/3 oz DaVinci Toasted Marshmallow Sugar Free Syrup 1/3 oz DaVinci Chocolate Sugar Free Syrup 1/3 oz DaVinci Caramel Sugar Free Syrup1 cup hot coffee1/2 cup vanilla Micellar MilkCombine all ingredients in a large mug.1/2 oz DaVinci Chocolate Sugar Free Syrup 1/2 oz DaVinci Caramel Sugar Free Syrup1 cup hot coffee1/2 cup vanilla Micellar MilkCombine all ingredients in a large mug.1/3 oz DaVinci Vanilla Sugar Free Syrup1/3 oz DaVinci Chocolate Sugar Free Syrup1/3 oz DaVinci Butter Rum Sugar Free Syrup1 cup hot coffee1/2 cup vanilla Micellar MilkCombine all ingredients in a large mug.1/2 oz DaVinci Gourmet Cinnamon Sugar Free Syrup1/2 oz DaVinci Gourmet Amaretto Sugar Free Syrup 1 cup hot coffee1/2 cup vanilla Micellar MilkCombine all ingredients in a large mug.1/2 oz DaVinci Gourmet Irish Cream Classic Syrup1/2 oz DaVinci Gourmet Amaretto Classic Syrup1 cup hot coffee1/2 cup vanilla Micellar MilkCombine all ingredients in a large mug.1/2 oz DaVinci Gourmet Cinnamon Classic Syrup 1/2 oz DaVinci Gourmet Caramel Classic Syrup1 cup hot coffee1/2 cup vanilla Micellar MilkCombine all ingredients in a large mug.icesparkling water or plain water1 oz Da Vinci Gourmet Amaretto SF Syrup1/2 oz Da Vinci Gourmet Peach SF Syrup1 oz Half and HalfDirections:Fill a 16 oz glass 3/4 full of ice. Cover ice with sparkling water and add other ingredients. Mix well.milkespressoDa Vinci Gourmet Almond SF SyrupDa Vinci Gourmet Butterscotch SF SyrupDirections:Combine ingredients in blender with ice.milkDa Vinci Gourmet Banana SF Syruphalf and halfDa Vinci Gourmet Coconut SF SyrupDirections:Combine ingredients in blender with IDS or Matrix vanilla protein and lots of ice.MilkDa Vinci Gourmet Banana SF SyrupDa Vinci Gourmet Butter Rum SF SyrupDirections:Combine ingredients in blender with IDS or Matrix vanilla protein and lots of ice.

~~~~MORE RECIPES FROM MY COLLECTION~~~~

Oct 31, 2007

Pancakes (Cottage Cheese)

Ingredients

1 Cup Small Curd Cottage Cheese (1% fat)
1 Cup Egg Substitute (low calorie)
1/4 Cup Flour
1 Dash Salt
1 Tsp. Cinnamon

Directions

Place cottage cheese in a blender. Add 1/2 cup of the egg substitute and whip for 30 seconds. Add the additional 1/2 cup of egg substitute, flour, salt and cinnamon and whip an additional 30 seconds.
Spray a griddle with Pam and pour batter to make 12 pancakes (about ¼ cup of batter per pancake).
2 Pancakes = 1 Serving
Serve with Sugar Free Maple or Fruit Syrup or heat Sugar Free Fruit Spread and spread on pancakes.

Number of Servings: 6

 

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving

Calories: 67.3

Total Fat: 0.5 g

Cholesterol: 1.5 mg

Sodium: 260.7 mg

Total Carbs: 5.9 g

Dietary Fiber: 0.3 g

Protein: 9.4 g 
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Pumpkin Surprise Muffins
Makes 12 servings


A little pocket of fat free cream cheese adds a bit of heaven to theseIngredients

8

oz fat free cream cheese

1

cup fiber one cereal ground

1

cup old fashioned oats

1

cup pumpkin

30

g Whey protein (Unjury unflavored) or Absolutely Pure Whey

1

cup egg beaters

1/2

cup craisins

1/2

cup chopped walnuts

1

tsp baking powder

1/2

tsp cinnamon

1/4

teaspoon nutmeg

1/3

Cup Splendor

Directions

Mix all ingredients together except the cream cheese and place
1/3 cup scoops to greased muffin tins
Cut cream cheese bar in half and then into sixths to equal 12 pieces.
Put one cube of cream cheese into the center of muffin and push gently down and place additional batter on top.
bake at 350 for half an hour

EACH MUFFIN = 125 CALORIES; 3.9G FAT; 17G SODIUM; 15 CARBS;

10.1G PROTEIN; 4.3G FIBER

NOTE: I’ve also prepared these substituting sugar free preserve for the cream cheese and they tasted great.
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MANICOTTI FILLING

1 & ½ CUP PART SKIM RICOTTA

1 OZ. GRATED PECORINO ROMANO CHEESE OR PARMESAN

2 EGGS

2 OZ. PART SKIM MOZZARELLA SHREDDED

SALT & PEPPER TO TASTE

Mix together all ingredients and bake in a small casserole or use to fill wonton wraps.

OPTION: Serve with marinara sauce.

NUTRITION FACTS:

1/6 of Recipe = 154 Calories; 9g of Fat; 4 Carbs; 13g Protein
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BROCCOLI RITZ CASSEROLE LIGHT VERSIONIngredients

20 OZ FROZEN BROCCOLI CHOPPED
4 TBS LIGHT MARGARINE MELTED
11 OZ. LIGHT VELVEETA SLICED
ONE SLEEVE REDUCED FAT RITZ CRACKERS CRUSHED
GARLIC POWDER
SALT, PEPPER

Directions

Cook broccoli according to package directions and drain.
Spray an 8" x 8" pan with Pam and add half the broccoli. Sprinkle with garlic powder, salt and pepper. Then place half of the Light Velveeta on top and top with half of the crackers. Repeat this step with the remaining ingredients. Spoon melted margarine over the casserole evenly and bake for 30 minutes at 350 degrees till golden brown.

Number of Servings: 6

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving

Calories: 228.9

Total Fat: 11.1 g

Cholesterol: 21.5 mg

Sodium: 866.3 mg

Total Carbs: 18.9 g

Dietary Fiber: 0.0 g

Protein: 11.2 g

NOTE: If you cut it into 8 portions calories = 171; protein = 8.4g

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CRUSTLESS PUMPKIN PIE

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda or to taste

2 tbsp Absolutely Pure Whey Protein Powder


Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan
Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.

Cut into 8 servings.

NUTRITIONAL FACTS PER SERVING:

CALORIES 78

FAT 0.2G

CHOLES. 1.6MG

SODIUM 91MG

CARBS 8.6G

FIBER 1.3G

PROTEIN 9.8G

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PUMPKIN CHEESECAKE BARS

Makes 18 squares; each = 70 calories; 6.5g protein; 7 carbs; 1.7g fat if using a

9 x 13 inch baking pan.

Makes 12 squares; each = 105 cal; 9.75 pro; 10 carbs; 2.5 fat if using an

8 x 8 inch baking pan.

1 sprays cooking spray

16 oz fat-free cream cheese

1 cup splendor

2 cup fat-free sour cream

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

3 large egg(s)

1 cup canned pumpkin

Instructions

Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray .

Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add splendor and mix until incorporated.

Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger . Add remaining sour cream and mix until just combined.

Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.)

Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top.

Bake until set at edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving.

(I BAKED IT FOR ABOUT 50 MINUTES.)

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RICOTTA COFFEE DESSERT

1/4 cup espresso
1 tsp. liquid sweetener
1/2 tsp. vanilla
2 cups ricotta cheese
1/2 cup cool whip

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

RICOTTA PIE

1 1/2 lbs. Ricotta

1 can of drained Pineapple tidbits or crushed in it’s own juice (20 oz.)
½ Cup of Raisins or Craisins

¼ Cup Splenda


Spray 8 x 8 pan with Pam.


Mix the ingredients together.

Bake at 350 degrees for about 45 minutes until edges and top brown a little.

8 x 8 pan cut into 8 portions, each portion: Calories = 155

Protein = 10

Fat = 7

Option: serve with a dollop of Cool Whip

Made with fat free ricotta = 123 calories, 24 carbs, 8g protein

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Spinach Cheese Pie


Ingredients

10 oz frozen spinach
4 oz reduced fat feta cheese
8 oz nonfat cottage cheese
1/2 cup liquid egg substitute
1 tbsp dill weed
½ onion chopped

Directions

Mix all ingredients.
Spray 9 inch pie plate with nonstick spray or an 8 x 8 pan.
Spread mixture in pie plate.
Preheat oven to 350*F.
Bake for 35 to 40 minutes until moisture disappears and the top has dappled golden spots.
Remove from oven and allow to set for 5 minutes before serving.


Number of Servings: 8

 

Nutritional Info

Servings Per Recipe: 8** (6 SERVINGS = 100 CAL. & 14G PROTEIN)

Amount Per Serving

Calories: 74.7

Total Fat: 2.7 g

Cholesterol: 7.1 mg

Sodium: 317.4 mg

Total Carbs: 2.1 g

Dietary Fiber: 0.9 g

Protein: 10.6 g

NOTE: I OMITTED THE DILL WEED

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ZUCCHINI QUICHE

Ingredients

4 ZUCCHINI
1 & 1/2 C SHREDDED MOZZARELLA PART SKIM
1 C FAT FREE RICOTTA
3 T PARMESAN CHEESE
3/4 C EGG SUB.
1/2 C MILK
1/2 TSP SALT
GARLIC POWDER OR FRESH GARLIC
DASH PEPPER
3/4 TSP DRIED BASIL
DASH PAPRIKA

 

 

Directions

SLICE ZUCCHINI THINLY & SAUTÉ WITH GARLIC POWDER OR FRESH GARLIC IN EVOO OR PAM AND A BIT OF WATER. WHEN FINISHED DRAIN EXCESS LIQUID.
IN A BOWL MIX RICOTTA, EGG SUB., 1 C OF THE MOZZARELLA, MILK, 2 TBSP OF PARMESAN, SALT & PEPPER.
PLACE 3/4 OF THE SAUTÉED ZUCCHINI IN THE BOTTOM OF AN 8" X 8" PAN, SPRAYED WITH PAM. POUR CHEESE MIXTURE EVENLY ON TOP. PLACE THE RESERVED ZUCCHINI NEXT, THEN SPRINKLE WITH RESERVED 1/2 C MOZZARELLA AND 1 T PARMESAN CHEESE. SPRINKLE PAPRIKA AND BAKE FOR 30 MINUTES IN 350 DEGREE OVEN.
LET COOL THEN CUT INTO 6 SERVINGS.
OPTIONS:
~ADD A LAYER OF SLICED TOMATOES ON TOP PRIOR TO LAYERING THE RESERVED MOZZARELLA AND PARMESAN.
~ADD CHOPPED ONIONS TO THE ZUCCHINI WHILE SAUTÉING.
~ADD SLICED MUSHROOMS TO SAUTÉ.

Number of Servings: 6

Amount Per Serving

Calories: 145.5

Total Fat: 5.5 g

Cholesterol: 26.0 mg

Sodium: 289.6 mg

Total Carbs: 9.0 g

Dietary Fiber: 1.3 g

Protein: 15.3 g 
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~~~RECIPES FROM MY COLLECTION~~~

Oct 31, 2007

IMPOSSIBLE PROTEIN PIE
Ingredient

1/2 CUP COTTAGE CHEESE, 1%
1 CUP SHREDDED REDUCED FAT CHEESE ( CHEDDAR, MEXICAN MIX, YOUR FAV.)
1 & 1/2 - 2 CUPS DICED ZUCCHINI (PLACE BETWEEN PAPER TOWELING TO REMOVE ANY LIQUID)
2 CLOVES GARLIC
1 CUP MILK, 1%
1/2 CUP EGG SUBSTITUTE
1/2 CUP HEART SMART BISQUICK
1/2 TEASPOON SALT
PEPPER TO TASTE
1 TEASPOON DRIED BASIL
2 HEAPING TABLESPOONS ABSOLUTELY PURE WHEY
2 TABLESPOONS GRATED PECORINO ROMANO OR PARMESAN CHEESE

Directions

MIX TOGETHER THE COTTAGE CHEESE AND SHREDDED CHEESE AND PRESS INTO 8 X 8 INCH PAN SPRAYED WITH PAM.
MIX TOGETHER THE ZUCCHINI AND GARLIC AND LAYER OVER CHEESE MIXTURE.
WISK TOGETHER THE MILK, EGG SUB., BISQUICK, SALT, PEPPER, BASIL, AND PURE WHEY AND POUR OVER ZUCCHINI.
SPRINKLE 2 TABLESPOONS OF GRATED PARMESAN OR PECORINO ROMANO CHEESE OVER TOP AND BAKE AT 350 DEGREES FOR 30-35 MINUTES. KNIFE INSERTED IN CENTER SHOULD COME OUT CLEAN.
CUT INTO 8 SERVINGS.


 Nutritional Info

Servings Per Recipe: 8

Amount Per Serving

Calories: 114.8

Total Fat: 2.5 g

Cholesterol: 6.5 mg

Sodium: 305.9 mg

Total Carbs: 8.5 g

Dietary Fiber: 0.3 g

Protein: 13.5 g 

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CHICKEN CHEESE BROCCOLI SOUP

Ingredients

2 CUPS COOKED BROCCOLI FLORETS CHOPPED
1/2 CHOPPED ONION
¼ CUP FLOUR
2 CUPS MILK (I USED 99% FAT FREE)
1 - 10 ¾ OZ. CAN CHICKEN BROTH
1 - 12.5 OZ CAN CHUNK BREAST OF CHICKEN
8 OZ. VELVEETA LIGHT
1/8 TSP BLACK PEPPER

Directions

SAUTEE ONION. ADD COOKED CHOPPED BROCCOLI AND COOK A BIT. ADD FLOUR AND MIX TO COVER VEGGIES. SLOWLY ADD MILK AND BROTH AND BRING TO A BOIL. LOWER HEAT AND COOK ABOUT 5 MINUTES TILL THICKENED. ADD CHICKEN WITH THE BROTH IT COMES IN AND THE VELVEETA CHEESE CUT INTO CUBES. ADD BLACK PEPPER AND SIMMER FOR 10 MINUTES TILL CHEESE IS MELTED.

Number of Servings: 6 - 1 CUP SERVINGS

(Note: This soup is hearty and probably ½ cup would satisfy a ‘sleever.’

 

 

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving

Calories: 250.7

Total Fat: 9.3 g

Cholesterol: 49.2 mg

Sodium: 1,207.9 mg

Total Carbs: 17.3 g

Dietary Fiber: 2.0 g

Protein: 24.4 g

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FLAX SEED MORNING GLORY MUFFINS

Ingredients

1 C Fiber One Cereal Ground
3/4 C 99% Fat Free Milk
1/4 C Sunflower Seeds
1/2 C Flax Seeds Ground or Flax Seed Meal
1/4 C Splenda Brown Sugar Blend
1/2 C Splenda Sugar Substitute
1/4 C Flake Coconut
1/2 C Applesauce Unsweetened
1/2 C Egg Substitute
1/2 C Shredded Carrot
3/4 C Chopped Apple or Blueberries or Peaches….
1 C White Flour
1 T Canola Oil
1 tsp Vanilla
2 tsp Ground Cinnamon
1/2 tsp Salt
3 tsp Baking Powder
3 T Absolutely Pure Whey (heaping) or any other brand of unflavored protein powder which can withstand high temperature such as Unjury.

Directions

Place the ground Fiber One in a large bowl and add the milk. Allow to stand about 5 minutes or until the milk is absorbed.
Add the rest of the ingredients and mix well. It will be thick.
Spray 12 muffin pan with non-stick spray. Place batter evenly into the pan and bake at 375 degrees for 20 - 25 minutes or until toothpick inserted into middle of muffin comes out clean.

Number of Servings: 12

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving

Calories: 182.4

Total Fat: 6.7 g

Cholesterol: 12.0 mg

Sodium: 287.0 mg

Total Carbs: 23.9 g

Dietary Fiber: 6.0 g

Protein: 9.3 g 

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FRUITY BREAD PUDDING

Ingredients:

1/3 C Splenda

1 C Egg Substitute

1 C Skim Milk

1 Tsp Sugar Free Maple Syrup

2 Tablespoons Absolutely Pure Whey

4 Slices Cinnamon Raisin Bread

2 C Peeled apples OR peaches, thinly sliced

Topping:

1 Tblsp Splenda

½ Tsp Ground Cinnamon

Spray an 8” x 8” pan with non-stick cooking spray and set aside.

Blend together the first 5 ingredients in a bowl. Tear the bread into 1 to 2 inch pieces. Combine bread and sliced apples or peaches in mixing bowl with other ingredients and toss just to coat bread. Pour bread mixture into prepared pan.

Blend remaining 1 Tlbsp Splenda and cinnamon together and sprinkle over strata. Cover and refrigerate overnight or at least eight hours.

Preheat oven to 350 degrees and bake 30 to 40 minutes or until lightly browned and set.

Makes 8 servings.

Nutrition per serving:

Calories 105

Total Fat 1

Carb 13g

Fiber 1.5g

Protein 9.4g

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COTTAGE CHEESECAKE

2 cups cottage cheese (1% fat)
1/2 c milk (1% fat)
3tbsp flour
1 tbsp lemon juice
1 tsp vanilla
1/2 c splenda
1/2 cup egg substitute

Place all ingredients into a blender or Magic Bullet and whip.

Pour into an 8 x 8 inch sprayed with Pam and bake for 50 - 60 minutes.

Serve with a dollop of Cool Whip Free.

Option: Drizzle with Sugar Free Preserve that’s been nuked. 

1/6 OF RECIPE:

CALORIES - 92

FAT - 1

PROTEIN 13

 

 

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NO NOODLE KUGEL

 

Desserts
Ingredients

1 C LOW FAT COTTAGE CHEESE
1 C REDUCED FAT SOUR CREAM
3/4 C EGG SUBSTITUTE
2 1/2 C SPAGHETTI SQUASH
1/2 C SPLENDA
1 TSP VANILLA EXTRACT
1 TSP CINNAMON

Directions

To cook spaghetti squash: cut it in half lengthwise and remove seeds. Place halves on a microwave safe plate, cut size down and cook on high for approximately 15 minutes. When cool enough to touch, scrape the inside of the squash with a fork.


Mix all ingredients together and pour into an 8 x 8 pan sprayed with Pam.
Bake at 375 degrees for 50 minutes.


Option: Add 1/2 C raisins to mixture. This will increase the calories to 115 per serving.


Number of Servings: 8

 

Nutritional Info

Servings Per Recipe: 8

Amount Per Serving

Calories: 87.4

Total Fat: 4.2 g

Cholesterol: 3.4mg

Sodium: 182.2 mg

Total Carbs: 5.6 g

Dietary Fiber: 0.7 g

Protein: 7.0 g 
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It Is Time ~ October 26, 2007

Oct 25, 2007

Are you harboring toxic waste? According to one definition of toxic waste, it is waste that contains or releases poisonous substances in large enough amounts to threaten human health or the environment.

I truly believe that as poisonous as a chemically formed toxic waste is, the most toxic waste is that which we carry within our souls. Those events, those words, those looks, those minuscule moments in time that only we recall because of the monumental pain it produced. A pain, that for many of us, seems as agonizing today as it was so many yesterdays ago.

As one strives to attain a healthy life, I truly believe that aside from healthy eating, and becoming active, one needs to address the toxic waste that lies dormant. It is an obnoxious poison that left unchecked will continue to create havoc. It’s time to purge this pollution and replace it with positive reinforcements. It’s time to forgive yourself. It’s time to forgive others. It’s time for patience. It’s time for understanding. It’s time to turn the page. It’s time to accept that which was. It’s time to celebrate that which is.

It is time.


ONEderland On My ONE Year Surgiversary!!!!!!

Aug 07, 2007

One year ago today my life began a new chapter. A chapter that began with the hope of finding a path to a healthy life. I still can’t believe it’s been one year. But then I realize that one year ago I has taking medication to control my diabetes; I was on oxycontin and vicodin to control pain; I was using a CPAP machine to help me breathe through the night; I couldn’t stand any length of time or walk a half of a city block; I was on antidepressants to help cope with the feeling of hopelessness and sadness.

Today, I have renewed health! The above mentioned medications were thrown out months ago; I’m standing and walking relatively pain-free; CPAP machine was returned to the medical supply house; and I’m dealing with life without the help of antidepressants. Now that I am relatively pain-free, I can resume my love for cooking….this time healthy offerings. Oh, and shopping….yep, I can walk for hours…..love the outlets!

I’m trying to learn new coping mechanisms and trying to replace old destructive habits with good ones…. This, I find to be a most difficult challenge, but one I have made a commitment to achieve.

As of this morning I have lost 117 lbs, went from a size 4-5X to an XL and broke a 6 week stall….my first and only stall this year! And, as an added bonus, this morning I entered ONEderland and if feels soooooo truly ONEderful!

Thank all for your support during the past year.

Life is good!


About Me
MyTown, NY
Location
34.7
BMI
VSG
Surgery
08/07/2006
Surgery Date
Feb 17, 2005
Member Since

Before & After
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Friends 116

Latest Blog 17
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~~~PEANUT BUTTER RECIPES~~~
~~~~MORE RECIPES ~ LATTES ~~~~
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~~~RECIPES FROM MY COLLECTION~~~
It Is Time ~ October 26, 2007
ONEderland On My ONE Year Surgiversary!!!!!!

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