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Our Diet vs The Diet Industry

“We need to be vigilant about the messaging to the women in our country. We need more empowerment and less ‘not good enough yet.’ And we won’t get there unless we genuinely, and transparently, face up to the ramifications of diet culture and talk about it. So here we are, talking.” –Hannah Meier

Someone on Instagram recently asked what it means when I say I am “anti diet-culture.” It sparked a great conversation and I figured I would elaborate here for anyone who may be interested in getting a deeper understanding of my values.

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Pizza Bowl – Bariatric Friendly!

This recipe is great for those who are looking to cut carbs OR have had weight loss surgery and reeeeeeally need a pizza fix.

Well, just because you’ve had bariatric surgery, doesn’t mean you’ll NEVER have pizza again. While it may take a while for you to be able to handle “real” pizza with “real” crust, fret not.

This pizza bowl, depending on how you dress it, can be great for your soft foods stage! I know by the time I was halfway through my liquid and full liquid stages, all I wanted to do was chew something!! If you need something that isn’t soup or yoghurt, get our your pizza sauce and get to getting.

Bariatric Friendly Pizza Bowl

This recipe is great for those who are looking to cut carbs OR have had weight loss surgery and need a pizza fix. Depending on how you dress it, can be great for your soft foods stage! I know by the time I was halfway through my liquid and full liquid stages, all I wanted to do was chew something!! If you need something that isn’t soup or yoghurt, get out your pizza sauce and get to getting.

Course Appetizer, Main Course, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2-3 Tbsp tomato sauce make your own for extra creativity points!
  • 2-4 Tbsp shredded mozzerella
  • sprinkle Parmesan cheese
  • 1/2-1 slice provolone cheese

Keep it at sauce/cheese for your soft food stage!

  • toppings of choice keep it lean! turkey pepperoni or meatballs, some cut up chicken or whatever else you want!

Instructions

  1. layer your ingredients into an oven safe or microwave safe bowl and microwave until bubbly. You can also throw it in the oven or toaster oven on 350 for about 15-20 minutes until hot a bubbly.


Avocado Spaghetti Squash

I found this recipe for Avocado Pasta from Damn Delicous.

And let me tell you, it was DAMN. Delicious.

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a majestical fucking unicorn in her natural habitat

I used to be obsessed with carbs. Pasta, rice, bread, potatoes; you name it, I ate it. And that’s how Karen got fat. Since having weight loss surgery, I still eat small amounts of real pasta from time to time, though surprisingly, I don’t miss it all that much! Prior to surgery I thought I’d be craving pasta and bread like crazy… but honestly its a nice treat now and again. When I DO eat it, it fills me up much quicker than anything else and it usually weighs very heavily in my stomach.

Don’t get it twisted, now. I’m still obsessed with carbs. I’m just… a little more aware of the impact they have on my body.

So here we have it, my favourite pasta substitute; spaghetti squash.

 

Now, please forgive my lack of food photography skills… as.. Well. We have none. Ryan was kind enough to snap some photos as I was cooking.. But we honestly have very little idea of what we are doing.

But, just like everything else, it’ll be a learning experience! YAY FOR NEW THINGS.

For this recipe you will need:

  • 1 medium sized spaghetti squash (with seasoning to taste; I used olive oil, salt, pepper, basil, garlic powder and red pepper flakes)
  • Protein of choice (I used leftover chicken breast from the day before)
  • 2 ripe avocados
  • 2 cloves garlic, minced
  • 2T lemon juice
  • ⅓ cup olive oil
  • ½ cup fresh basil leaves
  • salt/pepper to taste
  • ½ can yellow corn*
  • Halved cherry tomatoes*

*these were part of the original recipe, but I omitted them.

To prepare:

  1. Poke a few holes in the spaghetti squash and nuke in the microwave for around 5 minutes or so and let it cool slightly; it makes it much easier to cut in half..
  2. Cut that sucker in half and scoop out its guts.
  3. Drizzle with olive oil and seasonings of choice. Spaghetti squash is pretty bland on its own, so be generous with your flavouring.
  4. Place on a baking sheet or in a 9×13 pan with a little bit of water (just enough to cover the bottom) and bake at 375 for 45-50 minutes.
  5. When it’s out of the oven, take a fork and shred the “meat” off the skin and you’ll have a load of spaghetti!

 

While your squash is cooking, you can prepare the avocado sauce. All you have left to do is take the remaining ingredients (except the chicken or other protein) and blend it up in a food processor until smooth and creamy.

 

Once everything is done, add your protein if you want it, plate it up and enjoy!

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I hope my photography skills get better with practice…

When I put my ingredients into MyFitnessPal for the avocado sauce it came out to around 75 calories per 2T. It’s a bit of an estimate, as I don’t know precisely how many servings there really were, but it’s a pretty close idea.

for the sauce; per ~2T
Cal: 74
Fat: 7.7g
Carbs: 1.8g
Protein: 0.4g

for the squash; per 1/4 cup
Cal: 10
Fat: 0.1g
Carbs: 2.5g

Protein: 0.2g

I try really hard to get you an accurate depiction of nutrition facts but my calculations are done by using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different, unique foods and calculate nutritional information… USE IT! (:


Low Sugar Cranberry Sauce (in the crockpot!)

I’ll admit it. I’m not a huge fan of cranberry sauce. BUT. It’s Thanksgiving and what’s Thanksgiving without it? This recipe is especially amazing because you can free up a burner on your stove during the chaos and let it make itself in the crockpot!

Being a weight loss surgery patient, I’m constantly looking for alternative versions of my favorite foods, especially if it needs a protein boost, or a lower sugar content.

Behold. WLS-approved (or at least Kiwi approved) cranberry sauce.

I live in the cranberry capital of the US, practically. Carver/Plymouth/Wareham have more cranberry bogs and farmers markets than you can shake a stick at, so it was only a matter of choosing which farm to support to get fresh cranberries.

I mean.. I could have gone to Stop and Shop and picked up a bag of Ocean Spray (seeing how that’s around here, too) but I really wanted the “authentic” experience of farm fresh berries.

So here it is.

Makes 6 servings (or more if you only eat a spoonful at a time, like me)
Calories: 40 | Sugar: 5.2g

Ingredients

  • 14oz fresh cranberries
  • 1/2 cup orange juice (I used the Trop50 because I don’t normally drink orange juice and it came in a small bottle)
  • 1/2 cup water
  • 1/4 cup zero calorie sweetener (more or less depending on personal taste)
  • Optional add ins: splash of bourbon, red wine or vanilla, orange zest, ground ginger, cinnamon and cloves or some chopped walnuts.

Instructions

Add all ingredients to slow cooker and stir to combine. Cook on high for 3-4 hours or on low for 7-8 hours or until the cranberries have started to pop open and the sauce gets all bubbly. You can mash some it up a bit as it cooks until you reach your desired consistency.. and remember the sauce will thicken as it cools!

Taste it before adding in your extra flavors and adjust the sweetness as needed. I think I’ll use some vanilla and cloves in this batch and see how it  turns out.

Happy Thanksgiving, everyone!

 


Holiday Eating After WLS & Cooking for Two

So its less than a week before Thanksgiving and all most people can think about (or at least its all I can think about) is FOOD. I’ve been doing nothing lately but making lists about what I should be making and all the things that I’ll need for the small feast that Ryan and I have planned for our at-home Thanksgiving celebration. I’ll be talking later in this post about what I’ll be making for the two of us, which will no doubt still give us plenty of leftovers. (Another post perhaps?) Read More