Lynn B.

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08/05/07

I'm 61, married, and have a daughter who's married to a Marine and has 2 sons. I've been disabled due to my health since 1998, but I was miserable and barely surviving way before then. Last Spring I was using a walker all the time, and a wheelchair some of the time. Of course, my husband had to push the wheelchair, because I wasn't strong enough to use it by myself. It was getting increasingly harder for me to get around, and I was looking at having to get a powered wheelchair, or just staying in bed. I really couldn't participate in life, and my health was so poor, I truly believed I would die soon if I didn't do something to help myself. Of course, I'd done all the diets since age 16, and could take off as much as 70 pounds at a time, but always regained it and more. I finally admitted I couldn't do it myself. When I heard the doctor who had done my gallbladder surgery in 1990 was starting to do the lapband procedure, I went to him to see about that. He said because I had a high BMI and 200 pounds to lose, I really needed the malabsorption of the RNY to be successful. I wasn't happy about that at the time, but I knew I had to do something to help myself, so I followed his instructions and did the liquid protein diet. I had to lose almost 60 pounds before he would do the surgery. It took 3 months to get that weight off, and during that time I went to his support group meetings, and spent a lot of time lurking on Obesity Help.com. Through Obesity Help.com, my surgeon's support group meetings, the people I met in his waiting room, and the people I met through the email group for his patients, I learned a lot about RNY. With that knowledge, and the weight starting to come off with the liquid protein diet, I got more and more excited about the possibility of a better life, and was fully ready for the help the RNY could give me. I think my surgeon is an angel, and I'm so grateful for him, his expertise and commitment to his patients.

                         
                             
02/24/12  I had lost a total of 160 lbs.  However, as of today I have regained 78 lbs.  I need to lose 68 lbs. to earn my 150 Pounds Lost Card again.
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LYNN'S PEANUT BUTTER OATMEAL PROTEIN BARS
(Makes 16 bars)

Ingredients:
1 cup reduced fat peanut butter
3/4 cup no sugar added applesauce
1 tbsp. no sugar added applesauce
1/4 cup (1/2 stick) margarine
1 cup oatmeal (regular oatmeal, not instant)
1 1/2 cups dry nonfat instant milk
6 scoops (2 cups) GNC Pro Performance 100% Whey Protein (Flavor of your choice.  I use Chocolate Caramel.)

Directions:
Microwave the peanut butter, margarine, and applesauce about 2 minutes.  Stir until well mixed.

Add oatmeal, protein powder, and instant milk. Mix well. (It gets thick, so you'll need to use the back of a sturdy spoon to just keep stirring and mashing it until it clumps into a ball.)

Either with wet hands or the back of a wet spoon, press into loaf pan sprayed with Pam. Chill at least 2 hours, then cut into 16 bars and store in plastic bag in refrigerator.

Nutrition Facts:
Serving Size = 1 bar and weighs 57.2g (about 2 ounces)
Calories 213            Calories from Fat 88
Total Fat 9.8g
   Saturated Fat 2.2g
Cholesterol 20 mg
Sodium 235 mg
Total Carbohydrates 17.2g
   Dietary Fiber 1.6g
   Sugars 6.6g
Protein 15g

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LYNN'S CHOCOLATE FUDGE PEANUT PROTEIN BARS
(Makes 16 servings)

Ingredients:
1/2 cup applesauce, unsweetened
4 oz. fat free cream cheese
1/4 cup sugar free syrup
1/4 cup butter
1/2 tsp. vanilla extract
1/2 tsp. imitation butter flavor
9 scoops (3 cups) GNC Pro Performance 100% Whey Protein (I use Chocolate Caramel)
2 cups dry nonfat instant milk
1 cup oatmeal
2 1/2 oz. (1/2 cup) peanuts, dry roasted

Directions:
Heat applesauce, cream cheese, syrup, and butter in microwave and stir until smooth.

Stir in vanilla and butter flavor.

Add protein powder, instant milk, oatmeal, and peanuts. Stir until mixed. This will be very thick and hard to stir. (You may have to wet your hands with water and knead it until mixed or mash with the back of a sturdy spoon.)

Place in a loaf pan sprayed with Pam, pressing it into the pan with wet fingers or back of a wet spoon, then chill.

When chilled and firm (at least 2 hours), cut into 16 pieces and wrap them individually in plastic wrap or put pieces in a plastic bag and store in refrigerator.

Nutrition Facts:
Serving Size = 1 bar (57.8g)
Amount Per Serving:
Calories 182          Calories from Fat 59
Total Fat 6.6g
   Saturated Fat 2.4g
Cholesterol 38mg
Sodium 218mg
Total Carbohydrates 12.9g
   Dietary Fiber 0.9g
   Sugars 7.3g
Protein 17.8g 

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Oatmeal Minute Muffin
Makes 1 serving

Ingredients
1/4 cup oatmeal, whiz in blender to turn into flour
1/2 tsp. baking powder
1 tbsp. Splenda Granular
1 tsp. cinnamon
1/4 cup Egg Beaters, or 1 large egg

Directions

(The recipe I got called for using flax meal instead of oatmeal, and mixing in a Magic Bullet for about 5 seconds until well blended. Then microwaving for 1 minute right in the Magic Bullet cup.)

Here's what I did. Whiz oatmeal in blender or food processor to make into flour.

Put all ingredients in a microwavable coffee cup and stir until well blended.

Microwave for 1 minute and enjoy!

You could also add 2 Tbsp. of cream cheese to the mixture. It manages to stay in the muffin and ooze out when you eat it! (Not included in nutrient listing.)

While warm, you could spread with some butter, cream cheese or SF jelly. (Not included in nutrient listing.)

 Nutrition Facts
Serving Size:  1 muffin
Calories 115  Calories from Fat 12
Total Fat 1.3g
   Saturated Fat 0.2g
Cholesterol 0mg
Sodium 118mg
Carbohydrates 18.1g
   Dietary Fiber 3.3g
   Sugars 0.7g
Protein 8.7g

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LYNN’S SALMON PATTIES
(Makes 12 servings)
Easy to make. Good protein.

Ingredients: 
24 oz. (two 14 3/4 oz. cans) pink salmon - bones, skin, and
            liquid removed (reserve 1/4 cup liquid)
4 eggs
1/3 cup milk, nonfat
2 tbsp. dried minced onion
1 tbsp. dried parsley flakes
1 tbsp. dried celery flakes
1 cup dry bread crumbs

Directions: 
Preheat oven to 350 degrees. Spray a cookie sheet lightly with Pam.

Place eggs, milk, minced onion, parsley flakes, and celery flakes in a bowl and stir until well mixed. Set aside.

Drain salmon, reserving 1/4 cup liquid. Remove big round bones and skin.

Add liquid and egg mixture to salmon, and stir and mash with a fork.

Add bread crumbs and mix well.

Wet hands with water and shape mixture into 12 patties, placing them on the cookie sheet. Bake about 15 minutes, turn patties over, and bake about 15 minutes longer. You want them to get brown on both sides.

Tip: Good served warm or cold. They also freeze well.  (You could make tuna patties the same way.)

Nutrition Facts
Serving Size 88.6g = 1 patty
Amount Per Serving:
Calories 133        Calories from Fat 46
Total Fat 5g
   Saturated Fat 2g
Cholesterol 99mg
Sodium 306mg
Total Carbohydrates 8g
   Dietary Fiber 0g
   Sugars 1g
Protein 16g

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PROTEIN HOT CHOCOLATE
(Makes 4 servings)

Ingredients: 
4 scoops (1 1/3 cups) GNC Pro Performance 100% Whey Protein (Chocolate Caramel)
4 cups water
1 cup dry nonfat instant milk
1 packet Nestle Carnation Instant Breakfast Rich Milk Chocolate No Sugar Added

Directions: 
Mix all ingredients and store in refrigerator.  When ready to drink a serving, just heat it in the microwave.

Nutrition Facts
Serving Size: 1/4 of mixture.
Amount Per Serving:
Calories 168        Calories from Fat 30
Total Fat 3.3g
   Saturated Fat 1.5g
Cholesterol 56mg
Sodium 171mg
Total Carbohydrates 9.8g
   Dietary Fiber 0.2g
   Sugars 7.8g
Protein 24.0g

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 CRUSTLESS PUMPKIN PIE
(Makes 8 servings)

Ingredients:
15 ounces pure pumpkin
12 ounces evaporated skim milk
3/4 cup Egg Beaters (original)
3/4 cup Splenda Granular
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 tsp. salt
31 grams (8 crackers/same as 2 full cracker sheets) low fat honey graham crackers

Directions: 
Preheat oven to 400 degrees.

Spray pie plate with nonstick cooking spray.

Mix all ingredients until well blended, then pour into pie plate.

Turn oven down to 350 degrees and bake for 10 minutes, then reduce heat to 300 degrees, and bake for 45 to 55 minutes, or until a knife inserted in center of pie comes out clean.

Nutrition Facts
Serving Size: 1/8 of pie
Amount Per Serving:
Calories 88        Calories from Fat 11
Total Fat 1.2g
   Saturated Fat 0.3g
Cholesterol 2mg
Sodium 190mg
Total Carbohydrates 13.3g
   Dietary Fiber 1.7g
   Sugars 7.7g
Protein 6.8g

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Lynn's Protein Cake
Makes 6 servings

Ingredients
1/2 cup oatmeal
3 scoops (1 cup) Pro Performance 100% Whey Protein (Chocolate or Chocolate Caramel)
1/4 cup nonfat dry milk powder
1/4 cup Splenda Granular
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 cup unsweetened apple sauce
1 cup skim milk ( or 1/3 cup nonfat dry milk powder & 1 cup water)
1 egg (or 1/4 cup eggbeaters original)
1 tsp. vanilla

Directions
Preheat oven to 350 degrees.

Spray 9 inch cake pan with no stick cooking spray. Then dust with flour.

Put oatmeal in blender or food processor to make it into flour.

Mix all dry ingredients together.

In a separate bowl, mix wet ingredients.

Pour wet ingredients into dry ingredients, and mix well.

Bake for 25 minutes, or until a toothpick inserted in center comes out clean.

Cool completely. Cut into 6 pieces.  

I wrap them individually in plastic wrap and store them in the refrigerator.


Nutrition Facts
Serving Size: 1/6 of cake, 97.1g
Calories 139 Calories from Fat 20
Total Fat 2.2g
  Saturated Fat 0.8g
Cholesterol 58mg
Sodium 274mg
Carbohydrates 13.8g
  Dietary Fiber 1g
  Sugars 7.7g
Protein 15.5g

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