Sunday, February 23, 2014

Recipe: Pumpkin Muffins (Gluten Free) (WITH VINE!)

I wanted to create a breakfast muffin that didn't taste like cardboard but was also sleeve friendly.  After doing some research, this is what I came up with. Gluten Free Pumpkin Muffins with Almond and Flax Meal.
The Breakdown:
Per Serving:Calories: 124Carbs: 3Fat: 9Protein: 6Sodium: 129Sugar: 1

Bob's Red Mill - Finely Ground Almond Meal/flour
Bob's Red Mill - Ground Flax Meal 
Libby's - Canned Pumpkin, 
Baking Powder  
Kosher Salt
Egg- Whole Large
Vanilla Extract, Organic,  
                                                        Splenda - Granulated Sugar Sub,   
First I weight out the flour.  It is 3.3 oz of flax and 3oz of almond flour. I kitchen scale is an essential tool in my kitchen since I have to weigh so much of what I eat. 
Fresh ground nutmeg makes all the difference.
If you don't have a microplane, get one.  

Cinnamon, salt and nutmeg.
Add this along with the splenda and baking powder to the flour and whisk together

Then mix the wet ingredients together. Eggs first, then add vanilla and water.

Slowly add the dry to the wet and combine.  It is a wetter batter, don't be tempted to add more flour, it is OK.  The muffins will be moist and delicious.

I used an ice crean scoop to fill the cupcake liners.  In retrospect, I would spray the liners with pam to prevent sticking.

Bake at 350 for 20 minutes or until a knife comes out clean.

Bob's Red Mill - Finely Ground Almond Meal/flour, 1 cup640245624404Ico_delete
Bob's Red Mill - Ground Flax Meal (Net Carbs), 16 TBSP4800362400Ico_delete
Libby's - Canned Pumpkin, 0.5 cup4091254Ico_delete
365 Organic - Baking Powder, 3 tsp00009600Ico_delete
Generic - Nutmeg- Spice, 1.5 tsp1821001Ico_delete
Spices - Cinnamon, ground, 1 tsp620010Ico_delete
Generic - Kosher Salt, 1/4 tsp (0.7g)00002800Ico_delete
Avgo - Egg- Whole Large, 4 egg(50g)280018242600Ico_delete
365 - Vanilla Extract, Organic, 2 tsp (4g)2420002Ico_delete
Splenda - Granulated Sugar Sub, 3/4 cup020000Ico_delete
Brita Filtered - Water Filtered Municipal, 4 oz000000Ico_delete
Add Ingredient      

Per Serving:1243961291

Friday, February 21, 2014

Good News!

My nutritionist called this afternoon to let me know the results of my blood work.  One of the tests they do is an a1c test.  The NIH defines it as: 

"The A1C test is a blood test that provides information about a person’s average levels of blood glucose, also called blood sugar, over the past 3 months. The A1C test is sometimes called the hemoglobin A1c, HbA1c, or glycohemoglobin test. The A1C test is the primary test used for diabetes management and diabetes research."

When my blood work was done in November before my surgery my number was 6.9.  As you can see from the table below, I was labeled as diabetic.  This week, my new numbers came back: 5.8.  We anticipate that it will just keep going down it is was great news.  Another reason I am happy I had WLS!!!

Diagnosis*A1C Level
Normalbelow 5.7 percent
Diabetes6.5 percent or above
Prediabetes5.7 to 6.4 percent

Thursday, February 20, 2014

Cooking: Cauliflower "Rice"!

I learned about Skinny Taste from my friend Rachel Bayne (Thank you!) and I have been so inspired by all the recipes. So, thanks to  I tried my hand at cauliflower "rice"I made mine with onion and garlic and no cilantro.

 First step is to rinse and break down the cauliflower.  I roasted most of the head to eat later but saved about 1 cup to try with this recipe.  I put it in the food processor and pulsed until "rice-like". In retrospect, I would process a little longer to get a finer "rice".
 I also sautéed a small onion with some garlic and S&P until translucent, in a olive oil.
Then you add the cauliflower to the pan and cover.  I added the lime in the last couple minutes of cooking.  Here is the finished plate that I paired with 2.5 oz of sautéed chicken breast.  (This is a salad plate.)  I was only able to eat about 1/3 of a cup of the "rice" but it was really yummy, even if a bland looking meal.  Lots of flavor and something I will make again, for sure. 

Wednesday, February 19, 2014

3 Month Follow Up

This was me with the DeVito family this summer, in August to be exact.  This was at my highest weight, 386.  It is a little shocking to see.  I didn't remember this picture from this summer but when I was looking through for something else on Charlie's FB page, I came across this.  I want to qualify, I was happy in this picture.  I am not angry about my weight.  I went swimming that summer at the shore.  I didn't care.  I knew that the journey was beginning...

Now, check out today.  The difference is amazing to look at side by side.  That is what 76 pound weight loss looks like.  I go to NYU today for my three month check in, blood work and meeting with my nutritionist.  The last time I was there was in early January, around 6 weeks.  I know Dr. Ren was happy with my progress but I was really nervous going.  This time around, I am confident.  I know I am doing what is right by my body and that each day gets me closer to my goal and a long and healthy life.

To everyone who has been so incredibly supportive of me the last few months, I am humbled by your kindness and love.  So many people I know are met with contentious feelings and anger, even by loved ones and my experience has been the contrary.  I am lucky to have so many people in my corner cheering me on.  Thank you!

Tuesday, February 18, 2014

Recipe: Apple Cinnamon Oat Squares

I wanted to try baking with the steel cut oats and found this recipe.  I made a couple modifications from the original - skim milk, lactose free; walnuts instead of pecans- but the final product looks and smells great!

Apple Cinnamon Oat Squares
(adapted from:

2 cups skim milk (or almond if you prefer) 
1 1/2 cups steel cut oats 1/2 cup chopped walnuts 2 teaspoons vanilla extract 1 1/2 teaspoons ground cinnamon 2 (about 1 pound) apples, cored and grated 

The Ingredients (Clockwise: apple, milk, vanilla, cinnamon, oats, walnuts) 

Preheat oven to 350°F.
Mix all ingredients together in a large bowl.
Transfer to a 9-inch square baking pan sprayed with cooking spray; press down and smooth out the top and bake until firm and golden brown, about 1 hour.
Let cool in pan; cut into squares and serve warm or at room temperature.
Store in an airtight container in the refrigerator.

Before cooking
 After Cooking

Generic - Skim Milk - 1/2 Cup, 2 cup1801101813011Ico_delete
Mccann's - Steel Cut Oat Meal, 1.5 Cup Dry900162152400Ico_delete
Generic - Apple, Grated - Golden Delicious, 1.25 cup1002800023Ico_delete
Spices - Cinnamon, ground, 1.5 tsp930010Ico_delete
Mccormick's - Pure Vanilla Extract, 8 g (1 Tsp)2410001Ico_delete
Walnuts - Raw Chopped, 0.75 cup58912591422Ico_delete
Add Ingredient      

Per Serving:113145482
Serves 16.  (This is TINY TUMMY VSG SIZE remember :-)