Hunger averted?

Today was my six-week check-up with my friends at WeightWise aka my surgeon Dr. Gregory Walton's office. Things are going great guns: good weight loss, feeling good, looking better every day and only a few tiny bumps.

Steph, WeightWise's awesome dietician (and I'm not just saying that because she'll probably read this,) said I actually need to EAT MORE at my three main meals, because I have been getting hungry mostly in the late afternoons and later in the evenings. Ummmmm, what?? Really??

The key is, though, that I have to take smaller bites, chew them well and more slooooowwwwwwllllllllyyyyyy. Does she know I grew up with brothers who would basically eat everything in site if you didn't get there first.? Sigh. OK, I worked on eating slower at lunch today and I'll be a work in progress for awhile. But work I will, because I'd rather work at it than be hungry. I promise.

The small bumps I've incurred haven't been much. Had some fatigue for the first three to four weeks. A couple of bouts with nausea over things like the twice-daily, fruity, chewable multi-vitamins that make you pucker. I switched to capsules for a couple of weeks and that helped. My body didn't like it when I added veggies at four weeks, but it settle down after about a week of integrating the veggies.

I started back on yoga twice weekly for an hour at three weeks out with my yoga trainer Thomas Thompson. And I started my cardio back at four weeks out, and have worked back up to 30 minutes on the stationary bicycle and 12 minutes on the treadmill, even with rotten ol' knees. Am increasing treadmill times, so I can walk farther when I need to.

Speaking of veggies, my new favorite veg is mashed cauliflower. It doesn't taste like cauliflower (really it doesn't) and it is an excellent substitute for the mouth feel of mashed potatoes. Have tried several recipes for them, but this is the best – from the Paleo Comfort Cookbook. I was so shocked when I actually liked them, but these are yummy.

Mashed Cauliflower
1 head fresh cauliflower
1 c. chicken stock
1/4 t. fresh cracked pepper
2 large cloves garlic, crushed

Cut cauliflower head into small chunks of the florets and stem.

Place ingredients in a medium saucepan or Dutch oven and bring to a boil.

Reduce heat to medium and cover, allowing to cook for 20 minutes or until the cauliflower is tender and easily mashed with a fork. It may need more stock if dry or liquid can be poured off and reserved if too much.

Place cooked cauliflower in the bowl of a food processor or blender with a small amount of leftover broth, or leave in pot and use immersion blender. Cauliflower can be mashed manually, but it will not be as smooth as with a food processor. Add some of the reserved broth if necessary or additional chicken broth.

Onward,

Carol

Taco Time

Today, I hit my four-week mark and "graduated" to adding veggies. I've lost 39 pounds total since I started this adventure and 22 since my gastric sleeve surgery Dec. 27.

I celebrated by making a recipe I've been dying to try: Fish Tacos in a Lettuce Wrap vs. a flour tortilla, with the Best Slaw Ever and Chipotle Dipping Sauce

I adapted the recipe from the "Paleo Comfort Foods" cookbook by Julie and Charles Mayfield.

I made the sauce, marinade and slaw in 10 minute or so segments whenever I had small breaks today. Then when I got home at about 8 p.m., all I had to do was pan sauté the fish and assemble. It was worth it.

Fish Tacos
1 T. olive oil
1 t. ancho chili powder
Juice of one lime
1 t. ground cumin
1 jalapeno pepper, minced (optional) (I chose not to use it.)
1-2 pounds wild-caught fish of your choice -- mahi mahi, grouper, red snapper, cod, etc., cut into no bigger than 4-inch pieces (I used my buttery Hawaiian monchong purchased yesterday at Avalon Seafoods in Oklahoma City.)
1 T. avocado or coconut oil (I used olive oil.)
Bibb or romaine lettuce for the wraps

Combine olive oil, ancho chili powder, lime juice, cumin and jalapeño in a large bowl. Toss the fish in the marinade and let sit for 15 minutes. (I put it in a Ziplock gallon bag and refrigerated while I ran a business errand .)

Preheat a large skillet over medium-high heat and add avocado or coconut (or olive) oil.

Add the fish, cooking for about five minutes or until flaky, flipping in the middle.

Break the fish into smaller, bite-sized pieces and serve with the Tastiest Slaw Ever (below), cilantro, tomatoes and Chipotle Dipping Sauce (below).

Chipotle Dipping Sauce
1/2 c. light mayonnaise (adapted from Paleo Mayonnaise in cookbook)
1/2 c. cilantro
1 clove garlic, smashed
2 T. olive oil (I left this out)
2 chipotle peppers in adobo sauce
Juice of one lime

Combine all ingredients in a mini-blender or food processor until mixed. Keep refrigerated until ready to serve.

Tastiest Slaw Ever
2 t. red wine vinegar
1 T. olive oil
Juice of two limes
1/2 t. garlic, minced (I grated this.)
1/8 t. black pepper
2 c. red cabbage, thinly sliced
2 c. romaine lettuce, chopped
1 mango, peeled, pitted and chopped (I didn't use.)
1 c. cucumbers, peeled, seeded and cut into strips (I didn't peel.)
Several small carrots grated (I added ... not in original recipe, but added for color.)

Combine vinegar, olive oil, lime juice, garlic and black pepper in a small bowl.
In large bowl, mix all other ingredients.
Mix well and pour liquid over the slaw, tossing to mix.
Cover and chill for at least one hour.

This would be great to serve family style and let everybody make their own "tacos." It was great fun, accomplished the taste delight I desired and lit up my mouth as well. (And no adverse reactions to the spices at this time. Hooray!)

Onward,
Carol