Pork, Bean, and Sweet Potato Quesadillas!

So last night's dinner was inspired by this recipe.. Pork and Sweet Potato Quesadillas

Picture from FoodNetwork.com

I of course can't leave a recipe well enough alone so I changed it up a bit and they were so delicious. Even the wife ate them and she does not eat sweet potato unless it is in the shape of a fry.


Here is my take on the original:
Ingredients:
1 Medium-Lg Sweet potato
2 TB Olive Oil or Butter
1lb ground pork
1TSP Chipolte Chili Powder (use less if you don't like hot)
Sea Saltl
3 Cloves Garlic minced fine, almost into a paste
1 small yellow sweet onion
1/4 cup chopped cilantro
1 can of Cuban Style Black Beans ( I like trader joes brand)
Flour tortillas (at least 4 but this makes enough for really 6 or 8)
2 cups shredded cheese- I like a mix of Mexican and Cheddar
Sour Cream and Avocado for serving. I like the huge spanish Avacados not those silly Haas ones.


Heat oven to about 200.
Toss the sweet potato in the microwave oven for about 7-8 min depending on size. Make sure you prick it or it might blow up :)


Heat some olive oil in the pan and add the ground pork. Cook till almost done and add salt and chili powder and yellow onion. Cook about 2 min.


Mash the sweet potato in a bowl and mix in garlic. Add to ground pork mix. Also mix in can of black beans. Cook 2-3 more min and add a little more salt for seasoning and the chopped cilantro.
Transfer mix into a bowl.


In another pan (or I like to wash out and reuse) put a little butter or olive oil. Add tortilla and cover one half with about 1/2 cup of the mixture and top with a medium handful of cheese. Fold the tortilla over and cook until brown. Flip and cook other side. About 2-3 min each side. When done, transfer to pan in oven to keep warm while cooking the others.  I served ours with sour cream, avocado, and some honey mustard sauce for the wife.


We have a TON of leftovers so tonight, with the mix we didn't use, I am going to heat and top with a fried egg...I think it will be delish!


If you try this out let me know! It is full of protein and is pretty healthy overall! It is also great re-heated and made into other dishes.

Have any ideas for dishes the leftover filling could be made into?

Oh the Holidays....

Well folks the holiday season is in full swing and every other day there is a new holiday treat to be eaten. There is shopping to be done, houses to clean before parties, work parties, and dinner with friends and loved ones.  Last year at Christmas we left on a cruise and while I cried while driving to the airport leaving my parents house Christmas morning, we had an amazing time. I missed my family, but the wife and I spent some much needed quality time together.

This year we are home for the holidays (this years cruise was over Thanksgiving!) so I am faced with all those yummy foods in my past life I would have eaten more than my fair share of.  This year I am determined to attend parties, eat delicious food and desserts, and tackle the holiday "my way". Over this past year I have found AMAZING blogs that I love that have provided me the tools I need to make yummy goodies that I can actually eat.

Mary Beth (the psychologist at the WLS center I go to) says there is nothing I can't eat. Everything in moderation and if you slip up, move on. There is always another day.

This year I still did my annual cookie box for the office filled with 3-4 kinds of cookies, homemade chocolate lollipop trees and candy canes. Next week I think I will bring cupcakes. I bought these super cute cupcake toppers I want to use :)  The guys and gals in our shop work so hard to make what we sell and I am grateful for that. We produce some amazing things. Check it out at http://www.lightblocks.com/ . 

Every Christmas Eve we attend my parents neighbors (I say that but they are more like family...Hi Jurewicz family!) holiday party. It's the same people every year for the most part and we sit around and eat and chat. It's nice. It's annual. I look forward to it every year. This year instead of showing up with my usual super unhealthy baked goods, I will be bringing some healthy super delicious baked goods so I can eat some as well.

This year I am making: (Christmas Eve and Christmas Day dessert)

Chocolate Covered Katie's Deep Dish Cookie PIe
as well as her Pumpkin Bars
I also might make my own Sugar Free Chocolate Peanut Butter (or Almond Butter) Cups

The Deep Dish Cookie Pie above is so delicious. If you didn't know what the ingredients were, you would never guess it was made with chickpeas. I think I am mostly excited to make this because I am getting the Ninja System for Christmas and I am getting it early so I can make my desserts! So Excited! Healthy desserts can be just as delicious as regular flour filled and sugar filled ones if they are made with high quality, good ingredients.

On Liberty of the Seas- heading to Mexico!

I am kicking myself for not buying Vanilla when I was in Mexico two weeks ago.







Tonight after work I am finally going to try and tackle some shopping for presents. This year I am so unorganized. Holidays cards went out yesterday which is way late in my world! I also must pick up supplies for red velvet cupcakes. I think that is what I shall bring to work on Monday :)

I also made some Peppermint Hot Chocolate Jars for gifts this year. So cute and so easy! Let me know if you want the recipe :)

What you are making for holiday desserts if you are a baker?

Happy Holidays All!

Chickpea Chocolate Chip Cookies

Chocolate Chip cookies pre-weight loss surgery were one of my favorite things. Fresh from the oven the warm melty goodness of chocolate chips used to scream my name. These days good old full fat, full sugar chocolate chip cookies would do a number on my pouch.

A few weeks ago I was doing some online research and found this really great blog called Spoonful of Sugar Free. There are some really great recipes on here including one for Chickpea Chocolate Chip Cookies!

I was iffy about this one, but after baking them, mine looked a little different than the original bloggers, they were pretty tasty. Not the exact same yummy goodness, but good in their own right. I even fed one to my dad and didn't tell them they were made with beans. I said" so how was it" and he said " good....interesting". He didn't want to know what was in them so I didn't tell him.

Here is a link to the original blog. I used Sugar Free Chocolate Chips and I used about 6 oz instead of the listed ammt. I would totally make these again. Next time I think I will add some Torani Syrup and see what happens....

Let me know if you try these out and what you think!
http://spoonfulofsugarfree.com/2011/06/15/high-protein-cookies/

Apple Almond Quick Bread

A fellow blogger friend had a recipe for  Strawberry Almond Quick Breadthat was super delicious and since I have a fridge full of yummy fresh picked apples I thought might try and see if I could change the recipe around a bit. Low and behold a delicious loaf of bread came bursting out of my oven.

Here is what you will need:

1/2 cup Almond Flour

1-1/2 cups All purpose or Spelt flour

2/3 cup Splenda (that's what I use since I have to be sugar free but you can use regular Sugar)

1/2 tsp Baking Soda

1/2 tsp salt

1/2 tsp Cinnamon

1/4 tsp Ginger (ground or about 1/2 tsp fresh grated)
1/2 tsp Apple Pie Spice
1 healthy TB lemon zest
2 eggs
1/2 cup Veg Oil ( or canola)
3 large apples peeled and diced
1/4 milk (add very last)
1/8 cup Torani Caramel (optional)

Preheat your oven to 350 and butter and flour a 5x9 loaf pan. I love pam for baking. Saves me time and effort.

Cook prepared apples in pan for about 5 min until slightly tender. I like to add 1/8 cup Torani Caramel while cooking for a little extra zing but you can leave it out and use water.

Combine all dry ingredients. Add wet except for apples and milk. Fold apples into mixture and stir a few times. If it seems dry, slowly add the milk. Some days I use 1/8 cup, some days I use 1/4. All depends.

When all looks good, add to prepared pan. I cooked mine for about 55-60 min. 

Cool on wire rack for 10 min and remove from pan. Slice once cool. 

I brought mine to work and kept a couple pieces for us at the house. They were delish.

If you try this recipe out let me know!

Addicted to my scale....

So no recipe today....just a nice rant :)

I have been attending a "Hungry Head" class at my WLS center to help make sure my eating habits are what they should be. One of the main things they teach you in this class is to only eat when you are actually hungry and not just because your head thinks you want a snack.

I stopped snacking for almost 10 months right after surgery but now sometimes I want a snack after dinner just because. Now, I am not eating "bad" snacks. I eat things like 1oz of cheese or a serving of nuts, etc. I do have an addicition to Ritz crackers so in good faith, I walked past them in the supermarket this week. If they are not in my house, I can't eat them. Insert sad pouty face here.

The other thing we are working on in class is only getting on the scale once a week. I will admit that I have become crazy about getting on the scale. I have convinced myself that I need to weigh a certain ammt and that I won't be happy until I get to it. Yes I have gone from a size 28 to a size 12, but my scale does not say what I want it to. I know that nuts and it's a mental thing I have to work on. I tend to get on the scale everytime I go to the gym and I honestly have to stop.  I do have a scale at home, but I feel like it is not ever accurate. It always say something different than the scale at my gym or at my wls center. My sister told me today she was going to come over and steal my scale just so I don't get it on. My mum and sister are trying to help me stop the craziness with the scale but I am a work in progress.

In that vain, I am going home today and throwing out my at home scale. I am also going to do my best to only weigh myself on Monday nights for the next few weeks when I go to my Hungry Head class. It may almost kill me not to get on the scale at the gym, but I know I can do it. A note to my family....if you see me heading for the scale, yell at me and tell me no! lol

I am also going to do my best to not have any snacks after dinner. I don't need them and I am eating them when I am not hungry.

So that is my rant and pledge for the day. Now let's see if I can do it!

(Virtually) Sugar Free Apple Crisp

This is one of my favorite times of the year. Crisp fall weather here in NH and there is no better activity in the fall than apple picking!  Now, it's not quite cool enough for me to pick yet (maybe next week since it's 80 today) but I did pick up some local apples the other day. Looking at the bag of them and wishing I could make my favorite apple crisp recipe, but knowing if I took 2 bites the sugar would kill me. With some creative thinking and armed with a pantry full of goodies, I went to work on my sugar free yet SUPER tasty apple crisp.

Here is what you will need:

For the Apple Mix:
3 Baking Apples- I used Galas this time around
1 squeeze lemon juice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp apple pie spice
1/4 cup Sugar Free Torani Syrup- I used Caramel but you can also use Vanilla or Salted Caramel

For the topping:
4TB Oats
2 pumps Torani Sugar Free Caramel
1TB butter (I use Earth Balance Soy Spread)
1/4 tsp Apple Pie Spice
1 TB Spenda

Chunk up apples and mix with spices and lemon juice. In a saucepan combine butter, caramel syrup, and apple mix. Cook about 5-6 minutes.

In a microwavable bowl combine topping ingredients. I nuked mine for about 1 min. Mix it up into a crumbly mix.

Divide apple mix into (4) 4oz ramekins

Top the apples with the crumble mix. Bake in oven for about 10 min at 350 degrees.

When cool, cover with plastic wrap and keep in fridge.

When I want to eat one, I remove the plastic, nuke for 30 seconds and top with Sugar Free topping.

and then I add some Sugar Free Caramel topping

SO DELICIOUS!!

If you wanted, you could make this in a large batch (scaling up the ingredients to a 13x9 pan) and bring to a fall cookout or as a yummy Thanksgiving dessert.

I loved this apple "crisp". If you try it out let me know what you think!! Just because I love my recipes does not mean everyone else will too!

I am also looking for new ideas for recipes. If there is something you would like to try, let me know and I will try and alter for the WLS lifestyle and see what I can come up with! I like to put on my mad scientist sometimes for a challenge!

Next up is Apple Cake (non wls for now) and I am also working on some WLS Coffee Cake muffins (not perfected yet!)

Happy eating!!

Jenn

Black Bean and Mango Salad

As we (the wife and I ) were walking through Whole Foods the other day she saw a listing for what looked like a yummy and wls friendly recipe. She is always thinking of what I can and can't eat and typically does eat everything I cook. I appreciate not having to make two different meals each night. Because she is now eating what I eat, she is down 20 lbs! We are both going to look super fab for our cruise in November.

Here is what we had with our dinner last night.

Black Bean and Mango Salad

What you will need:

2 15oz cans of Black Beans- drained and rinsed well

1 large Mango - cut into chunks (I suggest buying one that is already cut up for you)

1 small red onion- minced

1 medium red bell pepper- minced ( orange or yellow bell pepper would be good too)

1 jalapeno- minced and seeded

4 generous TB of minced fresh cilantro

2 cloves garlic - minced

1 fresh and juicy lime- zested and juiced

Salt & Pepper to taste ( I like sea salt and fresh ground pepper)

Mix beans (rinsed well), mango, onion, peppers, cilantro, and garlic in bowl.

I like to put the onion and garlic in last.

Top with lime rest and juice. Let sit 2 min so the lime juice starts to cut down on the onion taste. Toss.

Season with salt and pepper to your taste. Cover tightly with plastic wrap.

Chill and serve

SO DELICIOUS!

Makes 4-6 regular size servings.

WLS Grill Cheese & Turkey Half-wich

The other day I was watching Food Network which is my favorite channel. Giada made the most delicious looking grill cheese sandwich with meat, cheese, and super delicious looking bread.  I have to say I typically stear clear of bread these days unless I am using a tortilla  or a flatbread to make a pizza.

The grill cheese looked so darn good and since it was one of my favorite pre-op foods I had to give it a go.
Here is what you will need:

Earth Balance Soy Buttery Spread
2oz Deli Meat - I like Thin & Trim Turkey Breast
Mini Bree Wheel- I get these at Trader Joes
Flatout Bread Slice- Cut in half. Or you can use a 8" tortilla cut in half





Cut the flat out in half and then cut in half again so you have two slices (sorry there are no pics...next time I promise!) and put the smallest dab of butter on the outside of each slice. In the center spead half of the mini bree wheel on the inside of each slice. Top with deli meat. I added a tiny drizzle of mustard and top with 2nd slice.  Place your half-wich in a small fry pan and cook just like you would regular grill chesse.

This sandwich was so delicious I am going to have to buy another package of flatouts!

Let me know if you try this and how you liked it or how you spiced it up!

Happy Eating :)
Jenn

WLS /GBS Essentials

Sometimes I feel like my cooking life takes two different directions. My kitchen is full of non wls lifestyle foods and even more wls lifestyle foods. I still LOVE to bake for the loved ones in my life as well as co-workers, etc. Baking is stress relief for me plus it makes me feel good inside to know that others enjoy my baking. So all that being said, I have pantry full of goodies to make baked goods and foods for others and a new seperate essentials list for my wls lifestyle change.

Here are my ESSENTIAL items to lead a fantastic WLS/ GBS lifestyle:
I have all of these items in my kitchen at all times....

Digital Kitchen Scale- I have this one:Small Kitchen Scale
Measuring Cups ( 2 sets) - 2 sets because I keep one in my purse
Measuring Spoons (2 sets)- same as above
Bento Box- Laptop Lunches Box
Lots of small tupperware containers- there are always leftovers
Mini Muffins tins and Mini Muffin liners- for baking protein muffins!
Fresh and Frozen fruits
Almond Meal- I swear Trader Joes has the BEST price on this stuff
Unsweetned Coconut
Cocoa Powder
Protein Powder- I have usually Chocolate, Vanilla, Banana
CLICK protein Powder- I cant live without this stuff!  Click Protein
Blender
Blender Bottle - gotta shake up those shakes! Blender Bottle
Torani Sugar Free Syrups- http://www.torani.com/  I have at least 10 kinds on hand at all times.
Decaf Coffee
Sugar Free Hot cocoa- for those cold New England Winter mornings
Protein Bars- I really love Pure Protein Peanut Butter and Chocolate
Luna Bars- protein and a yummy treat all in one
Mini Brie Wheels- again I get these at Trader Joes
Assorted Nuts- delicious Snack
Cheddar Cheese- I always have cheese in my fridge

So that is my starter list...check back for updates!

First year to a new me!

 

So that last year has been a long and interesting journey.  Most of you know by now that I had gastric bypass surgery on 8/31/2010 (before and after pics below). It was something that I didn't broadcast because everyone, and I mean EVERYONE has an option. It's not that I didn't want to know what people thought, but more over it was none of anyone's business. I told my immediate family and a few very special friends. People who really know me and understand my struggle. I appreciate all the advise I was given and took it all to heart. Weight loss has always been a struggle my entire life and I wanted to make a choice that was best for me, best for my health, my sanity, and my survivial.

It's been quite the year. Right after surgery I thought, what the hell have I done. I could not get in any water or protein shakes. 10 days on a liquid is no walk in the park and after I left the hospital my pain meds made me so sick I could not take them. I pushed on knowing it could only get better.  At my 10 day check up I was down 21 pounds. If I had the energy I would have done a dance of joy.

Over the last year I have learned a lot. There are still things that make me sick that I use to love...like chicken. Man, I really miss eating chicken. I keep trying it every few weeks to see if I can get it down. I am determined!! I have learned to cook and shop in a whole new way. I have learned to tweak old favorite recipes to a way that I can enjoy them. I can't really have any sugar without feeling like I want to die, so it makes it pretty easy to avoid. Everyday I have to remind myself not to overeat. Everyday I still measure my food. My food scale is my best friend. It helps keep me on track and helps keep me honest about what I am eating and how much. I grocery shop and come home and pre-portion my snacks in snack baggies so if I need something I don't have to think about it. It's already measured for me. Cheese and Nuts are my go to snacks these days. I still love my protein shakes and replace breakfast or lunch with them a few days a week.


One thing I never ever thought I would like to do is exerceise. I love my gym. Before I hated going because I always felt like everyone was staring at the fat girl.  Now I toss on my exercise clothes and bust a move. Body Pump and Zumba are by far my favorite classes. I also find I enjoy walking to work or even walking on my lunch break. I like to move and that is very different for me.


My weight loss has cost us some pennies on top of the standard hospital and dr bills. I have gone through a ton of clothes. I am starting to even out now but I would still like to lose a little more. I am working on re-building my wardrobe slowly. When you need everything from undies to shoes (yes your feet shrink) it is not cheap!


The last year has been challenging and fun all at the same time. I feel better, have more energy and have a better outlook. I am more confident and more self aware. I feel like I have a re-newed purpose. I still enjoy going to support groups to try and help new pre-op patients start their journey and offer any advise I can. A lot of them read my blog now which is nice.


Some outsiders think gastric bypass is the "easy" way out. I can assure you, and so would any other post op that it is FAR from easy. My weight is still something I have to work at everyday. It will always be a struggle to maintain a healthy lifestyle but I am determined to do it!


At the end of 365 days I have gone from 303.5 and a size 28 (yes both those #'s are embarssing  and I can't believe I am putting it out there for all to see) down to a current 182 and a size 10/12. I would be happy living my life at 150 so I still have a ways to go.


Me "before" July 2010

Me and Viv - June 2010

Me- June 2011

August 31, 2011- 1 year from surgery!

Just for fun :)

For my readers who are WLS patients, pre-ops and post ops, feel free to ask me any questions you might have. Private message me if you want and we can chat. You can also follow this blog or follow me on twitter (jennygrl is my user name)


For those of my readers who are my dear friends and family, all I can say is thank you for your love and support.






In the coming months I will be posting more recipes for WLS and non WLS patients and just general ramblings.... I am currently working on a WLS Essentials list of things I can 't live without :)

I am celebrating my one year today by going to my "One Year Successful Habits" class and maybe, just maybe the wife will take me out to dinner this week  :)





Blueberry Muffins...delish!!

I had a friend ask me for my favorite muffin recipe today, so here it is. You can switch out the blueberries for really any fruit....or chocolate :)

So I was watching my favorite cooking show the other night with Ina Garten and she made the most delicious looking Blueberry Coffee Cake Muffins. Now, technically I can't eat muffins, but I want to make these so darn bad. So I caved and made them for my family...

Ina Gartens Blueberry Coffee Cake Muffins:
What you will need:
Muffin Cup liners
2 Muffin tins- makes about 16 muffins
Regular size Ice Cream Scoop- makes the perfect size muffins

Ingredients:
2tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2-1/2 cups Flour
3 XL Eggs
1-1/2 Sticks Butter
1-1/2 cups Sugar
1-1/2 tsp Vanilla
1/4 cup Milk
8oz Sour Cream

1-2 cups Fresh or Thawed Blueberries



Beat butter and sugar until light and fluffy. Add eggs one at a time then vanilla, sour cream, and milk.
Sift together Dry Ingredients and slowly add to wet mixture until just combined.



Fold in Blueberries gently so you don't break them! Scoop into prepared pans and bake at 350 for about 18-22 min.


I split my batter into two and made half blueberry and half chocolate chip!

I got a batch of 20 out of my batter...

If you give the recipe a try, let me know how it comes out!

Happy Baking!!

Custard & Strawberries Mock Tart

So I have not had much free time lately but the other day I was craving some English custard so I broke out the Birds container. While digging around for my splenda I thought why not kick this up a notch so I started seeing what I had around and voila now I have a Custard & Strawberries Mock Tart what works for my WLS lifestyle..

Here is what you will need:

For the "Tart" Crust:
1/4 cup Almond Meal
2 TB Golden Flaxseed Meal
2 tsp Splenda
2 tsp melted Earth Balance butter (just enough to make it like a crumb base mixture)


Pat into 4oz heat ramekins and bake for 6 min at 350. They will be slightly puffy.

For the Custard:

Bird's Custard- half recipe on container to 1 cup Milk and 1 TB mix. Use 1TB Splenda. Cook as directed.



 
 
 
Fill ramekins with warm custard mixture. Let cool for about 5 min.

Slice a couple strawberries in half and gently place on top of custard.

Cover with plastic wrap and put in the fridge to cool.

 

These are super yummy and really hit the spot :)

 

Let me know if you try these out !

 

Happy Eating,

Jenny