Regina
12-09-2005, 06:34 AM
Sorry it has taken me so long to post but I am in the process of moving. Hope to see you all this Saturday.
GET THE SKINNY
November 2005
Welcome To November’s Newsletter.
What a great support meeting again. I am really enjoying the new format of our meetings. It seems to be working out pretty well. For those who were unable to attend the meeting last month this is what took place.
Dr Allam made a presentation on our surgery. He brought in a recording of one of his earlier surgeries that he had performed. He did not say who it was either so you have no need to worry. It was so good to see everything and have it explained to us step by step. We were able to stop him in the middle of viewing if we had any questions, which we did.
Some of us said that it was much better than watching it on Nip/Tuck. Personally, I wouldn’t know because I have never seen it on there. It was very interesting to see how we are wired now compared to how we were. I am sorry for those of you who missed it but maybe Dr Allam can show it again sometime next year.
Maria and Pat did a combination talk entitled “Master The Art Of Conscious Eating”. Maria handed out some info on it and I will post it on the website for those who want to read about it.
Pat brought us some new protein to try. It is a freezer pop. It comes in Lemon and Cherry flavors. I tried the Cherry and I have to tell you it wasn’t bad at all. Here is the information on the nutrition part of it:
ProSource Pops
10 grams of Protein, 2fluid oz.
Calories 39, Calories from Fat 0
Carbohydrates 3 grams, Sugar 1 gram
Sodium 30 grams, Potassium 10 mg.
If you are interested in ordering these please contact Pat. For those of us that have trouble getting enough protein then I think that these could be our answer to getting it, especially in the beginning after surgery.
Recipe Corner
SUGAR FREE PUMPKIN PIE
(2 DEEP DISH PIES)
INGREDIENTS:
1 ½ c. Splenda
1 tsp salt
*2 tsp ground cinnamon
*1 tsp. Ground ginger
*½ tsp ground clove
*(you may substitute 3 ½ tsp Pumpkin Pie Spice for *above)
4 large eggs, or equivalent Egg Beaters
1 large can (29 oz) Libby's 100% Pure Pumpkin
2 cans (12 oz each) evaporated skim milk
2 unbaked deep dish pie shells
DIRECTIONS:
MIX-Splenda, salt, cinnamon, ginger, and cloves in a small bowl. In a large bowl, beat eggs (or egg beaters). Stir in pumpkin and Splenda/spice mixture. Gradually stir in evaporated milk.
POUR-into pie shells
BAKE-in preheated 425-degree oven for 15 minutes. Reduce temperature to 350 degrees and continue baking for another 40-50 minutes until pies "test done".
COOL-on wire rack for 2 hours.
SERVE-at room temperature or refrigerate.
Add a dollop of whipped cream, and garnish
with a sprinkle of cinnamon, if desired.
SUGAR FREE WHIPPED CREAM
(not low fat!)
2 pints heavy cream
Splenda-3-4 tsp (or to taste)
½ tsp pure vanilla extract
MIX- together in a chilled metal bowl.(copper is preferred) Beat on high speed until stiff peaks form. Do not over mix! Keep refrigerated.
There will be no Meeting in December.
It is our 3rd Annual Christmas Party.
The next meeting will be
January 17th 2006
At this time I would like to wish you and your family A Very Happy, Healthy & Safe Holiday Season.
pe32
yr5
GET THE SKINNY
November 2005
Welcome To November’s Newsletter.
What a great support meeting again. I am really enjoying the new format of our meetings. It seems to be working out pretty well. For those who were unable to attend the meeting last month this is what took place.
Dr Allam made a presentation on our surgery. He brought in a recording of one of his earlier surgeries that he had performed. He did not say who it was either so you have no need to worry. It was so good to see everything and have it explained to us step by step. We were able to stop him in the middle of viewing if we had any questions, which we did.
Some of us said that it was much better than watching it on Nip/Tuck. Personally, I wouldn’t know because I have never seen it on there. It was very interesting to see how we are wired now compared to how we were. I am sorry for those of you who missed it but maybe Dr Allam can show it again sometime next year.
Maria and Pat did a combination talk entitled “Master The Art Of Conscious Eating”. Maria handed out some info on it and I will post it on the website for those who want to read about it.
Pat brought us some new protein to try. It is a freezer pop. It comes in Lemon and Cherry flavors. I tried the Cherry and I have to tell you it wasn’t bad at all. Here is the information on the nutrition part of it:
ProSource Pops
10 grams of Protein, 2fluid oz.
Calories 39, Calories from Fat 0
Carbohydrates 3 grams, Sugar 1 gram
Sodium 30 grams, Potassium 10 mg.
If you are interested in ordering these please contact Pat. For those of us that have trouble getting enough protein then I think that these could be our answer to getting it, especially in the beginning after surgery.
Recipe Corner
SUGAR FREE PUMPKIN PIE
(2 DEEP DISH PIES)
INGREDIENTS:
1 ½ c. Splenda
1 tsp salt
*2 tsp ground cinnamon
*1 tsp. Ground ginger
*½ tsp ground clove
*(you may substitute 3 ½ tsp Pumpkin Pie Spice for *above)
4 large eggs, or equivalent Egg Beaters
1 large can (29 oz) Libby's 100% Pure Pumpkin
2 cans (12 oz each) evaporated skim milk
2 unbaked deep dish pie shells
DIRECTIONS:
MIX-Splenda, salt, cinnamon, ginger, and cloves in a small bowl. In a large bowl, beat eggs (or egg beaters). Stir in pumpkin and Splenda/spice mixture. Gradually stir in evaporated milk.
POUR-into pie shells
BAKE-in preheated 425-degree oven for 15 minutes. Reduce temperature to 350 degrees and continue baking for another 40-50 minutes until pies "test done".
COOL-on wire rack for 2 hours.
SERVE-at room temperature or refrigerate.
Add a dollop of whipped cream, and garnish
with a sprinkle of cinnamon, if desired.
SUGAR FREE WHIPPED CREAM
(not low fat!)
2 pints heavy cream
Splenda-3-4 tsp (or to taste)
½ tsp pure vanilla extract
MIX- together in a chilled metal bowl.(copper is preferred) Beat on high speed until stiff peaks form. Do not over mix! Keep refrigerated.
There will be no Meeting in December.
It is our 3rd Annual Christmas Party.
The next meeting will be
January 17th 2006
At this time I would like to wish you and your family A Very Happy, Healthy & Safe Holiday Season.
pe32
yr5