Getting soooo hungry.....

I'm a month overdue for a fill. I'm not happy. Wondering if I can switch doctors. Defeats the whole purpose of the surgery if you can't seem to fill up, your stomach growls, and you feel hungry!

Am going to have to do some cooking this weekend using some low fat/carb things and stir in the whey protein powder. Hoping to find something to fill me up and satisfy me for more than an hour or two. Am feeling like I did when I was about 2 wks. out from surgery---the "I need some food!!" phase. Dips are helpful when feeling snacky--can use the soy chips or rice chips and get filled up pretty quickly.

Guess I should be thankful I'm not suffering any major cravings for anything bad and can't say that I've even cheated. Although it would be great to lay into a big bowl of queso from Los Amigos with warm tortilla chips! ;)

Have gone to Curves twice this week instead of every day, but will get up and go in the morning. Will get some more exercise tomorrow afternoon helping Ashley & Keith clean up my yard in prep for the winter.

Have felt so tired still from all the traveling, hard shopping, and conferencing that we did last week (not to mention those darn long plane rides!) I admit it--at this age in my life, I'd rather pay extra for a direct flight--problem was there were none! At least not on Southwest. Kari & Warren managed to get a direct flight back, but not out. And hotels are another thing...am really spoiled to staying in nice ones! The older I get the more I understand that old phrase, "you only live once." So why not fly direct and stay in a great hotel?


Healthy Artichoke and Spinach Dip (25 cal.)

15-to16-ounce can no-salt-added cannelloni beans, rinsed and drained
4 medium green onions (green and white parts), chopped
2 medium garlic cloves, minced
14-ounce can quartered artichoke hearts, rinsed and drained, or 10-ounce package frozen artichoke hearts, thawed and drained
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup fat-free or low-fat plain yogurt or fat-free or light sour cream
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper

In a food processor or blender, process the beans, green onions, and garlic until smooth, scraping the side several times. Add the remaining ingredients. Process until smooth.Transfer the dip to a container with a tight-fitting lid. Refrigerate for 2 hours to 4 days before serving.

Anytime Frittata (130 cal. 11 gr. protein)

Note: You can use whatever veggies and cheeses that you like. To up the protein a bit more, you can add chopped ham, turkey, or bacon.

1 T. salted butter
1 small zucchini, finely diced
8 mushrooms, finely diced
6 lg. eggs or the equiv. with egg beaters
1/2 c. 1% milk
1 c. 2% low-fat cottage cheese
1 c. shredded Jarlsberg or Swiss cheese, about 1/4 lb.
3 green onions, sliced
1 ripe Roma tomato, diced
1 T. chopped fresh dill
vegetable oil cooking spray

Preheat oven to 350 F. Heat butter in md. nonstick skillet and lightly saute the veggies until the released juices have reduced and the veggies are lightly browned. In a lg. bowl, beat the eggs with the milk until well blended, then stir in the cheeses, onions, tomato, dill, and sauteed veggies. Pour into a 9 x 9-inch baking dish that has been lightly coated with cooking spray. Bake for 40-50 minutes, until a knife inserted near the center comes out clean.

Chicken & Wild Rice Veggie Soup (a recipe of my own creation!)

1 lg. box chicken broth or 3 cans
1 box of Rice A Roni Nature's Way Long Gain & Wild Rice
1 sm. can sliced mushrooms
1 10-12 oz. can chicken, drained and shredded
1 heaping T. tomato paste
1 15 oz. can navy beans, drained and rinsed
1 15 oz. can petite chopped tomatoes
1 sweet onion, chopped
2-3 cloves garlic, chopped
1-2 ribs celery, sliced
1-2 small yellow squash or zucchini, quartered and sliced
1 T. olive oil
salt/pepper to taste

In lg. skillet, saute onion and garlic with olive oil until soft and almost caramelized. Put celery and squash in ziploc steam bag and steam for about 6-7 minutes.

Put all ingredients in large soup pan (including onion/garlic mix and squash/celery mix) except for box of rice and bring to a boil . Add more water to soup if you think it is not soupy enough. Add rice and seasoning packet. Stir well and let simmer for about 25 minutes.

Food management...

Last week was not an easy week for me--trying to juggle food intake with a balance of rest while not feeling well and trying to work yet faced with long drives--ugh!

I felt guilty for not following the prescribed/suggested food list. I hardly had any protein shakes. Instead, I was living off half turkey sandwiches, string cheese, jello w/cottage cheese, V-8, soup, and wheat crackers....and one night I even had refried beans, rice, and chicken enchiladas! (I could only eat half...but man, was it delicious!) While none of that may sound like anything bad to you, and it really isn't--I was not overeating by any stretch of the imagination-- I just felt out of control...like I'll be the only lapbanded person who won't lose weight!

Yesterday I went to the book store in search of a recipe book geared specifically towards people who've had weight-loss surgery....and I found a great one that addresses everything! The recipes are practical and sound delicious. There is a Q & A section about life after surgery. Food stages are discussed and outlined. Proteins and carbs are explained in detail. Reviews are given for protein drinks and powders along with sources for purchasing them.

After skim reading parts and looking at the recipes, I ordered $150 worth of protein drinks, samples, powders, and bouillon. Then I made my grocery list to match the recipes....so I'm off to buy good things so I can spend the day cooking chicken stock, pinto bean dip, chicken salad, and whatever else sounds good!

Chicken Stock (makes 4 qts.)

1 whole chicken 2 1/2-3 lb.s
3 carrots, cut in half
3 celery stalks, cut in half
1 large onion, quartered
2 t. kosher salt
1/2 t. pepper

Place ingredients in 8-10 qt. stockpot and fill with water to cover. Bring to boil, then reduce and simmer, skimming any foam off as necessary, for 3 1/2 - 4 hrs., until reduced by about one third. Transfer chicken to bowl and pour stock through a fine-mesh sieve set over a large bowl or pot, pressing on the solids to extract as much liquid as possible. (I'm saving the carrots and onions to put in a soup.) Cool the stock at room temperature. Cover and chill until the fat has solidified, at least overnight and up to 3 days. Scrape off and discard the fat. Can freeze in 1 c. portions for later use in soups.

Pinto Bean Dip (makes 2 c.)

1 small onion, minced
2 garlic cloves, minced
1 T. olive oil
1 16 oz. can pinto beans, rinsed and drained
1/4-3/4 c. chicken stock or broth
1/4 t. cumin
kosher salt and pepper
1 T. finely chopped cilantro
1/2 c. shredded Cheddar cheese (about 4 oz.)

Saute the onion and garlic in the oil in a large nonstick skillet over medium-high heat, stirring constantly until lightly browned and very soft, about 6 min. Add the beans and mash with a potato masher (I put mine in the Magic Bullett) to make a coarse puree. Stir in enough broth to thin to a creamy consistency. Continue to cook, stirring occasionally, until the mixture is hot. Add the cumin, salt and pepper. Remove from heat and stir in cilantro and cheese.

Italian Tomato Soup (makes 4 c.)

1 29 oz. can whole or diced tomatoes with juice
1 15 oz. can navy or cannellini beans, rinsed and drained
1 t. dried basil
2 T. grated Parmesan
1/2 t. garlic powder
Kosher salt and black pepper

Place tomatoes, beans, basil, cheese and garlic powder in blender and puree until very smooth. Pour into a medium saucepan, bring to a boil, reduce the heat, and simmer for 20 min., stirring occasionally. Season with salt and pepper.

Of course, you don't have to puree this soup, but for people needing a softer consistency diet, pureeing it just makes it easier to go down.