Watch your NOSE

Yes, you heard me right. You can monitor your fullness ol' WLS buddies by paying attention to your nose, at least I can. When I have overeaten, i.e. filled my pouch to the brim, my nose will let me know. It will start to run. Why do I say this? Because after nearly 1.75 years post weigh loss surgery, there are things that you learn and watch for to keep yourself in check. One of my markers - my nose. Running = not good. There are other markers that you will likely notice, again everyone is different, but the runny nose, the heart beating faster (sugar correspondence), etc. You need to learn not only listen to your inner voice, but also what your body is telling you. And, frankly, sometimes that is a very hard thing to actually do.

So, Happy Halloween to all of your out there, and watch your nose - tonight is a tough night for those with kiddos and without - faced with the prospect of free flowing candy. I plan to indulge in a piece or two, but fill my pouch with some good old fashioned protein prior to subjecting myself to the basket o'candy. And, I do have to say, since WLS, I am a much better candy-giver-outer, given my overall goal is to get rid of it by the end of the night. Last year, I handed out so much candy, I had to resort to searching cabinets for treats by the end of the night for the last few beggars. 

Be safe, make mindful choices, and watch your nose!

Beany Brownies and Pregnancy

One more thing that has helped my pregnancy eating (WLS-friendly) and packed with protein, have been bean brownies. I wrote about black bean brownies earlier this summer, whereas a few weeks ago, I discovered a white bean blondies recipe. I followed the Chocolate Covered Katie Blondies Recipe, which contains white beans, peanut butter, a tad bit of oatmeal, and chocolate chips. You can substitute stevia or Splenda for the brown sugar (or the Splenda blend). It is also a delicious recipe - if you can't stop yourself from eating cookie dough. The reason - no raw eggs. Check her out - www.chocolatecoveredkatie.com and remember, this is not a perfect site for post-WLS folks, but it is a great launching point for healthy alternative desserts or if you are looking for a place to start and make them WLS - friendly. As, I don't know about you, but I got a little sick of the Greek yogurt cheesecake recipes I have been making for the last year and a half. It gives you a great knowledge base.

Pregnancy - 30 Weeks

Since this summer, I have been absent (again) from this blog. Primarily, I would say it is because being pregnant and post-WLS has been challenging. Honestly, challenging. I have been very good at my eating choices, most of the time. But, there have been moments or days, where a cup of cereal with milk sounds like an outstanding choice or "just one cookie" won't hurt. There have been days where I literally have to talk to myself out loud to "walk away" from the kitchen, given my state of mind. But, mostly, it has been a balanced approach. One thing that truly helped was going to my bariatric dietitian. She was really realistic and plainly said, "you need to eat, so that you can grow a baby." Clearly, this was not a mandate to blow any strategy I currently had, but it was a realistic reminder that during pregnancy, you are growing a baby. Growing another human being inside of your body. Another thing that has greatly helped is exercise - I just feel better when I have exercised. I had been doing a lot of swimming, but then with a pinched nerve, I migrated to Aqua Jogging or literally, running in the water with a lot of squats. I cannot express the help this has been to my joints, swelling, varicose veins, and overall mental health. Exercise works, and despite my panic each time the scale goes up at the OB's office, I know that it is better than it would have been without the exercise. Yet, I still get moments of terror that somehow I am going slip and suddenly be over 300 pounds. But, then I take a breath. And, another. And, one more.

How Sugar Free Syrups May Change your Life

Shakes. Shakes. Shakes. Bleh. If you are new to the pre or post WLS community, you may be overwhelmed with the non-stop discussion of shakes, i.e. the infamous protein shakes. I have a love/hate relationship with them, meaning I will go a few months with a salacious fervor for shakes, then - I will literally start gagging at the thought of them. The cycle continues. Much of it is trial and error regarding what type of shakes you can handle. Prior to surgery, I was able to drink regular milk without issue. Post surgery, two sips and I was ready to be sick. 

With my pregnancy, I have wanting nothing to do with shakes until about two weeks ago. Hence, I am back on the shake-wagon. Something that has helped me develop my own collection of favorite and go-to shakes has been the experimentation with different flavored sugar-free syrups. At first, I was a complete naysayer, but after finding a few flavors that agreed with me, I am quite a believer. Although, a quick warning, be caution about how your body reacts to the sugar-free syrups. Some people will tell you that no-sugar free syrup will cause you to dump. But, I will say, dumping or not, some syrups have not agreed with me. This can also be true with different types of syrups coffee shops use - be sure to figure out what works best for you. For example, I cannot get the Sugar Free Vanilla Lattes at McDonalds, because whatever type of SF syrup they use, makes me dump - and I had a sleeve!!! Personally, I have found that Torani and DaVinci syrups agree with me - and most importantly, they are delicious. 

Buying Tips:

1. World Market - They stock an incredible series of Torani flavors that you seemingly cannot find anywhere else. Also, you can become a World Market member for free, giving you further discounts. 

2. HomeGoods - ONE OF MY FAVORITE places to buy. Owned by TJ Maxx, they stock a large variety of Sugar Free Syrups. I have found brands like Torani and DaVinci at one of my local (Minneapolis suburbs). They are great, because given their inconsistent inventory, you can always find a fun flavor. The other night I purchased SF Chocolate Macadamia Nut Syrup. They also had Watermelon. Typically, the cost varies between $5.00 - $8.00 for a LARGE bottle. 

3. Your local grocery store - check the coffee aisle, you will often find a small assortment of syrups. But proceed with caution, sometimes they are small bottles with a very steep price. In addition, I prefer to purchase the syrups in glass bottles. The ones I have found at the grocery store are often in plastic, and personally, I think the flavor is slightly different. 

4. The Web - Amazon, Torani, DaVinci - check them out!

How to use them: 

1. The sky is the limit! I like to look at different shake recipes from other bariatric patients and develop my own based on those recipes. Sometimes they can be a lifesaver when you are craving something like a peanut butter cup - solution: SF Chocolate Syrup, 1 tablespoon of Peanut Butter, your favorite protein powder, milk/water, ice and blend. Your delicious, protein packed peanut butter cup shake. 

2. Be creative, but understand there also may be some epic failures. For example, ended up tossing out a nearly full bottle of SF Amaretto syrup - after one to many attempts to make it agree with my taste buds.  

3. SF Syrups - they are not only for shakes. Try mixing it up with cheesecake recipes, Greek yogurt, baking, and coffee. 

Cheers!

Mock Mashed Potatoes - 2 strategies

One of my favorite things to do with cauliflower is to make "My Lighter Side's" recipe for Cauliflower Pizza Crust. I set out to do this the other night, but ended up blending the steamed cauliflower for way too long. I ended up with deliciously creamy mock-mashed potatoes that even my  meat&potato loving husband found delicious. I have two recipes I used to make them, depending on your taste and depending how long you cooking the cauliflower, i.e. the longer you cook it, the smoother the puree.

Mock Mashed Potatoes - Version 1 

1 head of cauliflower - chopped
1 tablespoon Fennel seeds
Salt (sea salt)
Pepper
1/2 cup shredded Mozzarella Cheese

Heat oven to 350 degrees

In a large pot, place your washed and chopped cauliflower. Add fennel seeds, salt and pepper. Cover with water and bring to a boil. Boil until tender. Drain cauliflower and add to your food processor. Begin to blend (I tend to pulse). If the food processor struggles, consider adding a bit of chicken broth or milk. Blend to your desired consistency. Pour the mixture into a baking dish/casserole dish (size is up to you) and stir in the shredded cheese. Bake for about 30 to 45 minutes - this will reduce the "watery texture".

Optional - add another 1/2 cup of cheese to the top of the "potatoes" and broil until bubbly. 

Mock Mashed Potatoes - Version 2 
(Developed because I overcooked the cauliflower and ended up with a very soupy puree)

1 head of cauliflower - chopped
Chicken broth (I used my homemade bone broth)
Salt
Pepper
1 cup cooked red lentils
1 cup mozzarella cheese

Heat oven to 350 degrees

Place the cauliflower in a large pot, cover with chicken broth, over high heat. Cook until cauliflower is tender. Place cooked cauliflower in your food processor and blend. (I blended too long). If this happens or if you just desire thicker mock mashed potatoes, then add to your mixture a cup of cooked lentils. Blend slightly, you want the thick texture to remain. Empty into a baking dish, and stir in desired amount of cheese. Bake at 350 for about 45 - 60 minutes to reduce the water content. Top with remaining cheese, and broil until bubbly.

(the second recipe goes great with Applegate Farm's - organic/nitrate free Smoked Pork Sausage - what I ate for lunch today - makes for a great high protein, satisfying meal) 

A Pregnancy Pause

I have been away for quite awhile and must blame the first trimester of my pregnancy. With my first child, I had a horrible pregnancy - given I was over 350 pounds when I got pregnant to the horror of my OB. Needless to say, I battled gestational diabetes from day 1, physical ailments, mental strife, severe anxiety over the pregnancy and finally, over 15 days of hospital bed rest because of pre-eclampsia. It was a doozy. Thankfully, I survived and more importantly, my beautiful child did as well. This time, it is a completely different story. Part of my reason for having a sleeve was to successfully have more children without all of the health concerns and issues I experienced. When I found out I was pregnant this Spring, I was excited and scared. It brought back all the emotions and overwhelming anxiety I had experienced during my first pregnancy. After all, I remember going to my OB's office for the first pregnancy visit ever, and they told me that I or my child would likely die. Whew, a lot of baggage! Therefore, I decided to start this pregnancy fresh with a new OB and new outlook. I reached my second trimester last week, and the overwhelming nausea has gone away, and I am ready to start blogging again.

My experience with #2, so far... completely different. Perhaps it's because I am pregnant for the second time, or perhaps it's because I am a health weight, I just feel different. I was very nauseated for the first trimester, which I don't remember with my first. Additionally, given my bariatric diet, I haven't really indulged in too many sweets. Although, initially carbs were the only thing that sounded remotely good. I will say, I am afraid of gaining weight. Not super afraid, but afraid of letting myself "go wild." Amazingly, anytime I have ventured into the sugar department, i.e. carbland, I tend to get a horrible aftertaste in my mouth and start feeling pretty icky. Therefore, my own body is trying to tell me something!!! And, the biggest different is exercise. I have forced myself to go workout during my lunch hours - something that I try and do at least three times a week. With feeling better, it may go up. But, this is completely different this time around. My goal is to remain as active as possible, and not let the couch become my home (where I spent most of my time the last pregnancy). Finally, I have to say, being classified as a "normal pregnancy" has been wonderful. It is very empowering and exciting.

Here's to looking forward to the rest of the journey.

Buffalo Chicken Sauce

Sometimes I need a good kick with my good, but not too hot... this is a good spread that I have used on a variety of things, such as sandwiches (I make them with Flatouts - low in carbs), on turkey burgers, and breakfast sandwiches (egg scramble with turkey sausage on a Flatout).

Here's the recipe:

2 tbsp Cream Cheese (1/3 fat or less)

2 - 3 tbsp hot sauce (I used Frank's)

White Wine Vinegar to taste


Heat the cream cheese in the microwave until soft, stir in the hot sauce. Add vinegar to your desired taste (I like to add vinegar to take a little of the "kick" off the sauce, but still leaving the bite). If you want a thicker sauce, use more cream cheese or less hot sauce. You can also add this to cooked chicken and make a great buffalo chicken dish, serve with some Greek yogurt and celery.