Thirty One Gifts

Hello!

Its been a long time since I have posted on this blog but I know there are some people still lurking about (ahem Stacy...) so I wanted to use this forum as a way to get a message out. I recently began as a consultant with thirty-one gifts. For those of you who may now know what thirty-one gifts is, its a home party based company. "Like Tupperware?" Yes like Tupperware. With that being said, I joined for selfish reasons, I really liked the enrollment kit polka dot and circle bags...

So now that I have joined I would like to softly ask if anyone would like to host a party for me? It can be an online party or at your home or both but based on what is sold at your "party" you earn free stuff!

Check out my site or let me know if you would be interested in hosting. Looking forward to hearing from you.

www.mythirtyone.com/sarahjameve

Cranberry Turkey Meatballs

2 bags Turkey Meatballs from Trader Joe's
1 jar cocktail sauce
1 can of cranberry sauce
1 tbsp brown sugar

Mix together in crockpot for 4-5 hours on low, serve on warm. Stir often to coat.

Zesty Oyster Crackers

1 Bag of Oyster Crackers
1 Pouch of Dry Ranch Dressing Mix (in the salad aisle) I like the dill flavor
1 tbsp Dill
1/2 c. Olive oil
Mix all together in a ziploc, mix it up good.
You can put the bag in the fridge or for a less oily feel bake in the oven for 15 - 20 min at 300

Pumpkin Cream Cheese Dip

1 cup powdered sugar, sifted
1 15 ounce can pure pumpkin
1 8oz package cream cheese (for dairy free tofutti cream cheese works)
2 tsp pumpkin pie spice

bring cream cheese to room temperature, mix all together in the stand mixer

Serve cold with gingersnaps

Hot Italian Beef *Crock Pot*

This recipe came from Michelle and was super easy and tasty too!

2 lb English or Top Roast Pot Roast
1 Packet dry Italian Seasoning
1 jar giardiniera vegetables (drained)
1 jar hot peppers (drained)
1 large box beef broth

Throw it all in the crock pot for 6 hours and voila! Easy flavorful dinner

Spicy Roasted Pumpkin Hummus

1 15 ounce can pure pumpkin
1 can canned chickpeas, drained and rinsed
2 tablespoons tahini, sesame paste
1 clove garlic
1 teaspoon cayenne powder
1/4-teaspoon cinnamon (more to taste)
2 tablespoons olive oil
2 tablespoons lemon juice or juice of one whole fresh lemon
Salt and pepper

In a food processor, break down chickpeas and roasted pumpkin until fairly smooth. Add tahini, garlic, cayenne, cinnamon, olive oil, and lemon juice and combine until smooth. Add salt and pepper to taste.

Makes about 16 1/4 cup servings
Per Serving 117 calories, 3.2 fat grams, 5.6 grams protein, 17.8 grams carbs and bonus TONS of Fiber!

I served this in a pumpkin pie plate with bright colored peppers and cucumbers with the hummus in a ramekin in the center.

First Fill Appointment

Just a quick update, I had my first fill appointment on Friday and it went well once they found the port. The fill was at the hospital and under flouro so I had to drink the contrast barium so they could see how much of a fill I had. I was on liquids for 48 hours (made it about 38 hours) and now back to regular eating just chew chew chew and small bites. This fill will begin to give me the restriction for the lbs to continue to come off.

By the way, I am going to post pictures and recipes that I make along the way in my journey to help others plan easy meals that are protein packed that are in the same boat as me. I will continue to mix in updates as well.

Chicken-Fried Steak with Buffalo Vinaigrette

Another yummy recipe tonight, this one is from Rachel Ray's Everyday Magazine, I made some changes to make it a little healthier though, Matt and I both loved this recipe and will make it again maybe with chicken next time marinated in hot sauce then baked to cut some of the fat.

Ingredients:
1/2 cup vegetable oil *I used 1/3 total olive oil*
1/4 cup Frank's Red Hot Sauce
2 teaspoons honey
4 cups thinly sliced celery
1 large egg *I used egg beaters*

1/3 cup skim milk
1 cup flour
Salt and pepper
Four 4-ounce pieces top round steak, pounded thin
1/2 cup crumbled blue cheese

Directions:
In a medium bowl, combine 1/4 cup oil, 3 tablespoons hot sauce and the honey. Add the celery and toss to coat.
In a shallow bowl, whisk together the egg, milk and remaining 1 tablespoon hot sauce. In another shallow bowl, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper.
Working with 1 at a time, coat the steaks with the seasoned flour, shaking off any excess, then dip in the egg mixture, then in the seasoned flour again.
In a heavy skillet (creuset :), heat the remaining 1/4 cup oil over medium-high heat. Working in batches, fry the steaks until browned and crisp, about 3 minutes on each side.
Divide the celery salad among 4 plates, reserving any excess vinaigrette. Top with the steaks and sprinkle with the blue cheese and remaining vinaigrette.

Makes 4 Servings

Per Serving Calories 341, Fat 19.8, Protein 29.5, Carbs 9.0

Brussel Sprouts w/Pancetta and Pomegranate

Brussel Sprouts w/Pancetta and Pomegranate

Here's another great one I found in a magazine although I subbed POM for the Cranberries, not nearly as high in protein, but I am going to try another lower calorie sub for the pancetta next time maybe a turkey bacon.


4 oz pancetta, chopped
2 tbsp. Chopped Garlic
Salt and pepper
2 bags frozen Brussels sprouts, cook prior to adding
1/4 cup chicken stock
3 tbsp. aged balsamic vinegar (eyeball it)
(I used Pomegranate Balsamic from http://www.theoliveoilplace.com/)
Seeds from half of a Pomegranate


Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add pancetta and cook until crisp, about 4 minutes. Pat grease off of Pancetta with papertowel on a plate. (I wiped some of the grease out of the pan too)
Add the garlic, and season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes.

Add the sprouts along with the chicken stock and the balsamic vinegar.
Stir to combine and continue to cook for 5-6 minutes
Add Pomegranates

Calories 264 Fat 10.7 Protein 8.2

Serves 6

Bison Meatball Recipe

I have been cooking a lot more with this journey and wanted to share a couple of things I have been making...

Bison Meatballs
Serves 6 (4 meatball per serving)
16 oz Ground Bison
1/2 c. Seasoned Breadcrumbs
3 tbsp. Spicy Mustard
3 tbsp. Tabasco A1
1 tbsp. Red Pepper Flakes
1/4 c. Shredded Asiago Cheese
1/2 c. Egg Beaters
2 tbsp. Mrs Dash Tomato Basil Seasoning
Sea Salt and Pepper as desired

Combine all in the bowl and form into medium to large meatballs

Place cooling rack inside jellyroll pan or cookie sheet to allow drippings during cooking. I line the pan with foil for easy cleanup too.

Line meatballs on cooling rack, top each meatball with Spicy A1 for flavor before cooking
Bake 350 for 30 minutes

Matt and I ate these as a meal with a veggie side

Per Serving (4 Meatballs) 218 Calories, 3.5 Fat, 26.9 Protein

Checking In

It's been a while since I have posted still suck around the 40 lbs lost mark, but hey that's 40 lbs I had not lost before this so I will take it. The residency in Chicago for my doctorate program was much more than I expected. I was not expecting to enjoy it and the people there nearly as much as I did. I came home from that experience recharged for heading back to work. Matt and I celebrated our 3rd anniversary with a matinee movie and lunch at a Japanese Steakhouse - we were going for cheap this year! Japanese Steakhouse worked really well with what I can eat protein wise and I had enough from the lunch for dinner too. I headed back to work and still tire easily but that will come back as soon as I am in the groove again. So much going on, but I like being back too. Last weekend, Mom gave us a scare with a weird stomach pain. It turns out it was her Gall Bladder and they were able to take that out so she is feeling much better and recovering from her own abdomen incisions now too. I have an infection in one of my incision sites that is being treated with antibiotics and looking much better now. Too bad it was a free Rx and I couldn't use my Giant Eagle Rx Coupon for free fuel! My first fill is scheduled for Friday and I hope to get some restriction with that fill and be able to use the tool of the band more and move off of this plateau.

Follow Up Appointment

I had my first followup appointment with Dr. Needleman today and down 27 lbs since I last saw him on August 4th. Down about 40 since May when I decided to pursue surgery again. The last two weeks have been purees and soft foods, but today I got the ok to progress to real food minus raw veggies, raw fruits, nuts, olives, or pickles. Never have I wanted an olive more! It has something to do with the texture and how they digest for now. Breads, rice, and pasta are still a caution because when I have my band filled those will be really hard to eat so best to stay out of the habit now. I am so excited that I can have ahi though, I probably asked the dietician three times if I could have it even though I like it raw or seared and she ok'd it. Focus is protein and liquids first then about 900-1100 calories a day. I have my first fill for the band scheduled on October 30th and then I will start to feel some restriction, right now the band is in their but not restricted or filled yet. I will then have follow-ups each month to get to the sweet spot as far as fills go. So for the next month, the weight loss will be done with will power, eating well, and exercise. We purchased a treadmill from Craig's list in June and I was too heavy for it - it would stop working after about a minute. So yesterday we were going to have Matt walk on it with several lbs of books to get a gauge for how much the weight limit was. Then I had a bright idea, I had already lost a good amount, so why didn't I just try it? Low and behold it works, so I promptly outfitted the room with my Ipod speakers, the bigger TV from the basement and AT&T will be coming to install the U-Verse box Thursday so I can watch my shows while I use the treadmill as the weather gets colder. Matt and I have been doing 30-40 minute walks around the neighborhood with Lucy each day and that burns about 300-350 calories according to my heart rate monitor so in good shape so far. I just started to get my energy back this weekend and began to sleep in my bed again instead of the recliner. I am off of work for two more weeks as I continue to get new eating habits and exercise down. Next week, I have a residency for school in Chicago (Schaumberg, actually) for a week. Luckily, my hotel has a kitchenette in my room, so I will be able to work with my food well. Woodfield Mall and Ikea are a short walk 1/2 mile away too so that is an instant 1 mile gimme walk each day! I am also cleared to drive now although still have some lifting restrictions.

Home

Well I am home from my surgery. I came home Tuesday around 5pm after staying the night at OSU to ensure there were no blood clot issues. All came back A-OK and Matt and I headed home, where Mom had been shopping and cooking up a storm of meals for her and Matt to enjoy and me to have pureed. Matt stayed with me in the hospital since I scored a private room, so Lucy was glad to have us both home. Forest and Jordan stopped by Tuesday night before the percocet kicked in and dropped off some yummy homemade chicken stock! Matt and Mom have been great nurses (although Matt regulates the meds!) and Lucy has taken on the night shift following me closely when I walk around at night. Matt has to give me a shot daily for the next two weeks as a precaution for blood clots, he is really good at it although I am still a baby with needles. Wednesday, Thursday, and today were filled with lots of naps and a few short walks for me. I am at about 1000 calories a day and 90 proteins, but still very tired. Lauren was able to stop by this afternoon on a percocet break, it was great to see her before her baby shower next week. Hoping to have the energy to watch the OSU vs UT game tomorrow with friends. Mom headed to be with family in Cleveland for Aubree's wedding and Grandpa's burial service. Kate is in Toledo for the weekend and will be coming down Sunday and Monday for a quick visit and maybe a walk around Easton. I am scheduled to be off work until around October 15th and will update with more progress soon.

By the way- my plan to be really tan before surgery from Hawaii has helped me look much healthier after surgery!

Surgery Scheduled

Hello! My Surgery is scheduled for September 14th, right after I return from Hawaii. Dr. Needleman will be doing a lap-band over my previous stomach pouch that was made in 2003. He expects the weight loss to be slower this time but is encouraged using this as a revision method. We can adjust the "fills" in the band to increase restriction. The first fill will be about month after surgery. I will be in the hospital for one night after the procedure and then home for about four weeks to recover. I will need to be on a liquid pre-op diet to shrink my liver before the procedure starting about the 23rd when I get home from Kate's until the surgery date- so no food in Hawaii!

Approved!

Hello! I was doing my daily calls to UHC and received the word on Friday 7/24/09 that I was approved for revision. I am sure the UHC call center agents are glad that I am no longer coaching them on how they could have assisted me better. I promptly emailed Suzy at Dr Needleman's office and was setup for my followup appt on August 4th to GET MY SURGERY DATE!!! I am trying to decide if I want to ask for a mid-September or a mid-October date. I have a residency for school in Mid-October and am trying to decide if I will be ready to travel by then if I have surgery on September 17th!

Why I am doing surgery again

I was never the shy fat girl in the corner, I have always had a large loud personality and full of life. I have always had a lot of friends and very social. I have never had any qualms about being in a bathing suit, in fact its my preferred outfit!

I originally had my Gastric bypass in March of 2003 after graduating from The Ohio State University. I was 21 years old when I had the surgery, just shy of my 22nd birthday. Encouraged by my success and enthusiasm for the change I had made, my parents both decided to take the step too. My mother had Gastric Bypass in October of 2003 and my father in November of 2003. My Mother has done very well with her procedure and has lost 100+ lbs that have mostly stayed off. My father passed away two weeks after his surgery from a pulmonary embolism. His procedure went well and there was no reason to suspect that would happen. I say this not to scare others or have people feel sorry for me but to illustrate that my father's weight of almost 600 lbs could have had the same result whether or not he had the surgery. I am so proud of my Dad for trying to make a positive change in his life and our family's life, but I will always miss him and the memories we wont get to have in the future. His passing really hit me hard and I went back to my old habits and began to mask my grief for our family's loss through non-compliance. In March of 2004, my family experienced another blow with the sudden passing of my aunt (non obesity related) at the age of 38. A blessing did come out of that experience and I met my now husband Matt. Life began to take a change for the better- I had purchased my first home, was dating, engaged and married to Matt. I went to and graduated from grad school, loved my job and was doing very well at work. I still had the great friends I have had through it all and had begun to make some new friends as well. I was a Delta Gold Medallion member, that's a lot of flying for a large person!! But while I enjoyed my life to the fullest, my weight slowly creaped back on and I either ignored it or did not notice. I had several bouts with Weight Watchers and other diets but nothing gave me the final boost to make it successful. Matt and I have been married three years now and kids are in our future (yes- FUTURE). I have had several friends who I would consider fit and active be considered higher risk pregnancies due to their weight. That again got me focused on doing what is right for myself and our future family. I have begun the process of having a gastric bypass revision with my surgeon- who knows my family history and is an awesome support!