May 5, 2012

Today is 1 year, 9 months and 2 days after my gastric bypass surgery.  As I”ve related elsewhere on this site, my weight loss has been slow due to my disability greatly limiting my exercise.  This past February (2012) was the first month I didn’t lose even an ounce.  Was disappointed and really couldn’t see anything I did differently on my food calendar or exercise tracking.  However in March I did lose a half pound so thought maybe I was back on track.  Then in April I once again didn’t lose anything.  Really bummed me out.

Had my 4 month check up with my PCP on May 3 and when I was weighed there, which in the past has weighed heavier than my home scale, I was down 0.2 lbs.  I was surprised and weighed on my scale as soon I got home.  It read the same.  I was no longer “stuck.”  Just out of curiosity I weighed this  morning and was down another 0.4lbs.  So 5 days into May I”ve lost slightly more than 1/2 pound.  Which for me is good!

This put me to thinking about what, if anything I was eating differently.  I looked at my food calendar and the only thing different was I’d started eating oatmeal with Light Vanilla Silk (soy milk) every morning instead of either a protein bar or an omelet with cheese on no-carb toast.  So I’m sticking with the oatmeal until I really get tired of it.  But I am a creature of habit so……..we’ll see if just that little change in diet has made a difference in my weight loss.

HOMEMADE PUMPKIN PROTEIN BARS

While looking for recipes for homemade protein bars, I came across this one and think I’ll give it a try.  Like me, you might not have guessed, but pumpkin is a very nutritious fruit offering a bunch of great health benefits. Unfortunately, those benefits are usually offset by adding too much sugar, carbs, and fat. However, this edition of LiveFit Recipes proves that you can throw a whole mess of healthy ingredients together to make a pumpkin protein bar that’s soft, supple, and sounds delicious.  Even though the protein count isn’t all that great at 3.7 grams (which really isn’t too bad vs 47 calories) at least you do get a tasty healthy snack.

Nutrition Facts:

Nutrition (without walnuts):  1 square = 47 calories, .7 g fat, 8 g carbs, 3.7 g protein

Nutrition (with walnuts):  1 square = 63 calories, 2.3 g fat, 8 g carbs, 4 g protein

Ingredients:

• ½ C Xylitol Brown Sugar Blend (Ideal)
• 1 – 4 oz. jar baby food applesauce
• 2 tsp. ground cinnamon
• 1 ½ tsp. ground ginger
• ½ tsp. ground clove
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 2 tsp. vanilla extract
• 4 large egg whites
• 1 – 15 oz. can of raw pumpkin
• 2 C oat flour
• 2 scoops vanilla whey protein
• ½ cup almond milk
• ½ C chopped walnuts (optional)

Directions:

1. Preheat the oven to 350.
2. Spray a 9 X 13 Pyrex dish with non-stick spray.
3. Combine first 11 ingredients and mix well.
4. Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated.  Spread batter into the Pyrex dish and bake for 30 min.
5. Makes 24 squares.

TUSCAN TILAPIA

This is a high protein recipe I recently tried and really liked.  It is  DELICIOUS and a 1-skillet dish so very easy to prepare!  I found it at www.americanfamily.com\recipe.

Ingredients:

1 T oil; 4 tilapia fillets; 1/4 tsp pepper (I also salted fish); 1 10 oz tub Philadelphia Tomato & Basil Cooking Creme; 1 c frozen peas; 2 c hot cooked long-grain rice; chopped tomatoes if desired

Directions:

Heat oil in large skillet on medium heat.  Add fish, sprinkle with pepper & cook 3 minutes per side until browned.  Remove from skillet.  Add cooking creme to skillet & stir 2 minutes.  Remove 1/4 cup creme.  To remaining creme in skillet add 1 c frozen peas & hot cooked rice.  Stir 3 minutes.  Put mixture into serving dish & place the 4 tilapia fillets on rice mixture then top with reserved creme.  Sprinkle with fresh chopped tomatoes if desired.  Makes 4 servings.  (Calories per serving 390; protein 31 grams)

MINI TILAPIA FRITTATAS

I came across this recipe at the Parents website.  It makes 8 servings and total time to fix is only 31 minutes!

Ingredients

4 eggs

1 c cooked peas

1 c cooked tilapia, flaked (can use cod)

1 tbs snipped fresh cilantro

1/4 tsp sale

1/4 tsp pepper

Directions:

Heat oven to 375 degress.  Lightly coat eight 2 to 3-ounce ramekins with cooking spray, set aside.  Whisk eggs, then stir in peas fish, cilantro, salt and pepper.  Spoon mexture into ramekins.

Bake for 16 minutes or until puffed set and lightly browned.  Loosen with a thin metal spatula.  Calories 71; Protein 8 grams