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From a Happy Customer: "I love how fast I get my order and how thoughtfully packaged it is. It feels like I'm receiving a gift. Thank you." Denise Lewis ~ Pensacola, Florida. Order placed 12/12/2012.

Three days later order received: 12/15/2012

Is the 5 Day Pouch Test Dangerous?

Hello everyone! 

I've had a couple emails today asking "Is the 5 Day Pouch Test dangerous?" We addressed this question in the 5DPT Bulletin in January. Here is that article and a link to the bulletin for your reference:

Is the 5DPT Dangerous?

Recently someone wrote to say they were afraid to do the 5DPT because they read in a forum that the plan is dangerous. Dangerous how? I asked. Because it is a liquid diet, came the response. Apparently there was some confusion about the plan as a whole. A liquid diet should only be followed under the care and supervision of a qualified health care professional. The 5 Day Pouch Test plan includes two days of eating liquid meals but the definition of liquids includes things beyond protein shakes and clear broth. Our Day 1 & 2 liquids include delicious soups made of wholesome vegetables and meat protein. It is not necessary to puree the soups as the chewing of braised meats and vegetables is a critical step in initiating the digestive process that leads to digestion and satiation. These soups are so wholesome and delicious that many people continue to enjoy the recipes beyond the 5DPT.

Link below to continue reading the discussion: 5DPT Bulletin January 2013


5 Day Pouch Test Website

Post Surgery Weight Gain

Are you disappointed and frustrated with your weight loss results after bariatric surgery? Maybe you didn't get the best information from your surgeon. Link to the article below to learn one of the most common reasons weight loss stalls and weight regain happens. 

What Your Bariatric Surgeon Forgot to Tell You That Will Cause Weight Gain.
A significant number of people who undergo bariatric surgery for weight loss will at some point regain some of the weight they lost initially with surgery. Patients who stray from the high protein diet prescribed by weight loss surgery nutritionists to eat simple processed carbohydrates, called slurry foods, are likely to gain weight. Learn why.

Link to Article

Living AfterWLS Value Book Bundles

Looking for the LivingAfterWLS Publications? Check out this bundle!

Value Book Bundles

 LAWLS Bookworm Bundle - Save 25% on Bundle!

Save 25% and build your WLS Library with quality publications! Exclusively sold at LivingAfterWLS Kaye Bailey's work is internationally acclaimed and supported by bariatric centers, nutritionists, support groups,
and people just like you doing their very best LivingAfterWLS with bariatric surgery.

 

Bundle includes: 5 Day Pouch Test Owner's Manual 2nd Edition (2012); Day 6: Beyond 5DPT (2009); Cooking with Kaye-Methods to Meals (2012). Over 250 recipes; 600 pages of effective empowerment supporting your healthy weight management. Publishers suggested retail price $82.95 - Save $21 with bundle.
Free goody bag with purchase ($2.95 value).

SKU #LAWLS-BWB3
Suggested Publisher Price: $82.95 - Purchased separately $72.95
Bundle Price: $61.95 - (Save $21.00)

 LivingAfterWLS General Store

Recipe: Cheddar and Zucchini Frittata

Delicious breakfast recipe from DiabeticLivingOnline. Ideal for the weight loss surgery high protein diet.

Cheddar and Zucchini Frittata Recipe

MAKES: 4 servings

SERVING SIZE: 1/4 of the frittata

CARB GRAMS PER SERVING: 6

• 1 cup  refrigerated or frozen egg product, thawed or 4 eggs

• 1/2 cup  finely shredded reduced-fat cheddar cheese

• 2 tablespoons  snipped fresh flat-leaf parsley

• 1/4 teaspoon  ground black pepper

• 1/8 teaspoon  salt

• 2 teaspoons  olive oil

• 12 ounces  zucchini, halved lengthwise and sliced

• 4 green onions, sliced

1. Position a rack in the upper third of the oven and preheat to 450 degrees F. In a medium bowl, whisk together eggs, cheese, half of the parsley, the pepper, and, salt. Set aside.

2. In a 9- to 10-inch ovenproof skillet, heat olive oil over medium-high heat. Add zucchini and green onions; cook 5 to 8 minutes or just until tender, stirring frequently.

3. Carefully pour the egg mixture over the vegetables. Reduce heat to medium. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges about 5 minutes or until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overbrowning.

4. Place the skillet in the oven. Bake about 5 minutes or until the frittata is firm and the top is golden. Sprinkle with remaining 2 tablespoons parsley. Serve warm. Cut into wedges. Makes 4 (1/4 of the frittata) servings.

Nutrition Facts Per Serving:

• Servings Per Recipe: 4
• cal.(kcal): 115
• Fat, total(g): 5
• chol.(mg): 10
• sat. fat(g): 2
• carb.(g): 6
• fiber(g): 1
• pro.(g): 14
• sodium(mg): 321

Diabetic Exchanges

• Vegetables(d.e): 1
• Lean Meat(d.e): 2
• Fat(d.e): 1

Recipe: Fish Tacos with Chipotle Sauce

What a great recipe find this is!  It comes from the packaging on Sea Cuisine(TM) Wild Caught Cod Loins and I share it for your delightful enjoyment of a high protein meal with nutrient rich vegetables and dairy protein. Figure about 1 cod loin per person and prepare a generous amount of tortillas and condiments for a make your own taco bar. If you are lucky enough to have some leftovers you can look forward to a terrific lunch the next day!

Fish Tacos with Chipotle Sauce

Ingredients - Chipotle Sour Cream
1 pint sour cream *note
3 tablespoons canned chipotle peppers in adobe sauce, chopped
1 tablespoon fresh lime juice

Directions: Mix all ingredients in a bowl until well blended and refrigerate until use.  Mixing earlier in the day allows the flavors to develop fully; be sure to whisk again just before serving. *Note - use full fat or reduced fat sour cream, not non-fat. Remember, fat plays a key role in appetite satiation.


Ingredients - Fish Tacos
10 cod loins, frozen
10 flour or corn tortillas
5 cups shredded lettuce
3 medium ripe tomatoes, chopped
2-3 ripe avocados, sliced
2 mild chili peppers, sliced

Preheat oven to 400F. Remove frozen fish from individual packages and place in a single layer on a lightly greased baking dish. Brush lightly with butter and season with salt, pepper, Old Bay Seasoning to taste. Bake for 22-25 minutes until the fish flakes easily with a fork. Remove from oven and allow to stand about 5 minutes before serving. Warm tortillas as package directs while fish rests. To make tacos layer tortilla with fish, lettuce, tomatoes, avocados and chili peppers. Top with 1 tablespoon Chipotle Sour Cream and enjoy the coolness of the vegetables with the warmth of the freshly baked fish and heat of the sauce. Delicious!

One 3-ounce serving of cod loin provides 70 calories, 15 grams protein, 1 gram of fat and no carbohydrates.

Author cracks the body-image issues

Interesting article on one woman's year of not looking in mirrors. The author, btw, is a Ph.D. Candidate in sociology at UCLA and a self-proclaimed "body-image expert with a body-image problem." Great interview on USA today, follow link:

Body-image alert: mirrors aren't all they're cracked up to be


Product link to Amazon:



Amazon reviewer: "“Gruys is an engaging, empathetic, and insightful storyteller, and her story needs to be heard. In a world full of conflicting messages about women's beauty and worth, it can be difficult to trust our own feelings about our bodies. Her year-long experiment illustrates how unchecked self-scrutiny can aggravate existing body-image issues, and how mirrors often play multiple roles in a woman's interior life. The media machine instructs women to control and monitor appearance at all costs, but Gruys shows us that there is freedom in letting go.”
—Sally McGraw, author of Already Pretty: Learning to Love Your Body By Learning to Dress it Well"

"Skinny People Just Don't Get It"

From Dr. Colella and the HuffPost Healthy Living website

Outstanding article by one of the best bariatric surgeons in the US. My favorite sentence: "In my practice, I've operated on more than 3,000 patients, many of whom would fall into the category of extremely obese (those with a BMI greater than 60), and I can tell you this: They don't wake up saying they want to be fat." Link below to read the full article - it's terrific.

Joseph J. Colella, M.D.: Skinny People Just Don't Get It

www.huffingtonpost.com

America's appetite is out of control. Yes, we have an obesity epidemic. But far more disconcerting is the rampant lack of understanding and compassion for the daily, minute-to-minute struggle that the vast majority contend with being overweight or obese.

 

 

• May 1, 2013: The Neighborhood is currently unavailable  
  The LivingAfterWLS Neighborhood is currently offline for maintenance and technical work in addition to security upgrades.
  
  
  Please look for our Grand Re-Opening on May 6, 2013!  
  Thank you so much for your patience as we work to bring you a better environment to enjoy as your Safe Haven Circle of Friends.
  
  Thank you,
  Kaye, Scoop, Tech Team and IPB Support

  

LivingAfterWLS is your premier destination for life-long support for your health and weight management with all bariatric surgery procedures. Kaye Bailey founded LivingAfterWLS in 2004 and has served the WLS community since then, all-the-while learning to manage her own health with gastric bypass sugery in 1999.

Read the words we live by:
LAWLS Empowerment Statement

May 5 Day Pouch Test Bulletin

The May 5 Day Pouch Test Bulletin is live in our archive for your reference and enjoyment. Great WLS inspiration & tips -- plus a delicious high protein supper you can fix tonight! Check it out by following the link below!

5DPT Bulletin: The Magic of Day 4

If you started the 5 Day Pouch Test on Monday then today is your Day 4! I like to think of Day 4 as the magical breakthrough day when the difficulties of busting the carb cycle or getting back to the liquid restrictions are over. Many report feeling a new sense of empowerment on Day 4. This is your New Normal.  I hope that is how you are feeling today! To help you along our bulletin this month is loaded with Day 4 inspiration and helpful hints. Even if you aren't doing the 5DPT this week you are sure to find a little hint or nugget of information that could make your day a little healthier and your commitment to the WLS a little stronger.   And be sure to check out the Day 4 approved recipe: Baked Mahi-mahi with Macadamia Nut Crust. I think you will love it!


Take me to the Bulletin

May Coupon - Save $3

LivingAfterWLS General Store

Do you offer coupons?

Updated May 1, 2013 by admin

Yes! Throughout the year, as economic conditons allow, LivingAfterWLS is pleased to offer coupon savings in addition to our already discounted prices. Coupons are announced in our Email newsletters, in the LivingAfterWLS Neighborhood, Facebook and Twitter. In addition, we post the current coupon offered on the sale page. Sign up for our Email newsletters at the bottom of this page to receive our content rich emails and notification of coupons and sales. Safe Subscribe with Constant Contact.

May Coupon: Save $3 off orders of $29 or more.
Enter code: BLOOM2013 at checkout to take $3 off your order!!!

Offer expires midnight 5/31/2013.
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Recipe: Lamb and Bean Soup

In yesterday's "Cooking with Kaye" newsletter we featured some terrific recipes using lamb as the primary protein. In response to so much favorable feedback from our readers I'm adding another lamb recipe to our collection, this one is for Lamb and Bean Soup. You can use leftover lamb cut to 1/2-inch cubes. Or braise fresh lamb shanks in the soup adding the marrow and flavor from the bones in addition to the tender shank meat.  If you are feeling extravagant use shanks and cooked lamb and enjoy. The navy beans add beneficial plant protein to your bowl - one cup of cooked navy beans provides 16 grams protein. Give this recipe a try!

Lamb and Bean Soup

Ingredients:
1 (1-pound) package dried navy beans
2 tablespoons canola oil or olive oil
2 lamb shanks or 1 pound cooked cubed lamb (or both!)
2 large carrots, peeled and sliced
1 rib celery, sliced
1 large white onion, diced
1-2 cloves garlic, minced
1 pound green beans, trimmed and cut to 1-inch pieces
2 teaspoons reduced sodium vegetable bouillon granules
1/2 cup pearled barley
1/4 cup chopped fresh parsley
salt and pepper

Directions:
Early in the day place the navy beans into a large Dutch oven or soup pot and cover them with 2 to 3 inches of water. Place over medium high and bring water to boil. Cover and simmer for 5 to 10 minutes. Remove from heat, keep covered, and set aside for 2 hours for beans to soften. Drain and rinse in a colander and set aside. Wipe the Dutch oven or soup pot dry and place over medium heat. Add the canola or olive oil to pot. Add the lamb shanks or cooked cubed lamb and cook and stir searing well on all sides. Add the carrots, celery, white onion, garlic, green beans, and bouillon granules. Top with 10 cups of water and bring to a boil. Reduce heat to simmer and cook for 90 minutes until meat comes off shanks and vegetables are tender. Remove the shanks to a rimmed plate that will catch any juices and allow to cool enough to handle and remove meat. return juice and meat to soup. Add pearled barley and raise heat to a low simmer; cook 10 minutes longer until barley is tender. Stir in chopped fresh parsley and season with salt and  pepper. Serve warm and enjoy the filling benefits of protein and vegetables in a comforting warm bowl of soup.


Link Here:  Cooking with Kaye: Sweet Spring Lamb Newsletter

Cooking with Kaye Newsletter: Spring Lamb

 From Cooking with Kaye: Sweet Spring Lamb: Delicious Protein


Hello Neighbors!

Thank you for joining me in this issue of Cooking with Kaye. Today I'm sharing some of my favorite lamb recipes. Did you know that lamb is the most widely consumed animal protein in the world? And the United States is a leading producer of open range grazed lamb with lamb being produced for consumption in nearly every state. For many years I only enjoyed lamb in restaurants fearing it too difficult to prepare correctly. A move to Wyoming where is lamb is abundant gave me the opportunity to cook lamb (and mutton) and in so doing I learned to appreciate it prepared simply with fresh ingredients, while keeping a watchful eye on cooking temperature. Overcooked lamb, sometimes called gray lamb for its unappealing color, can be chewy and dry. Cooked just right pink lamb is succulent and tender reflecting the flavors of garlic, olive oil, and fresh herbs. I hope you give these recipes a try and add variety to your high protein menu rotation by including lamb once in a while.

Cheers!
Kaye Bailey 

Lean Lamb is suitable for WLS Protein First diet:  On average, a 3-ounce serving of lamb has only 75 calories and meets the Food and Drug Administration's (FDA) definition for lean*. According to FDA guidelines, lean meat has less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100 grams (or 3.5 ounces)

A 4-ounce serving of broiled/grilled leg of lamb provides 213 calories, 19 grams protein, 15 grams fat, and zero grams carbohydrate. A single rib-chop (often cooked as rack of lamb) provides 165 calories, 10 grams protein, 14 grams fat, and zero grams carbohydrate.

*FDA definition of lean (per 100 grams or 3.5 ounces)/Average value for 3-ounce cooked portion of lamb.

Link: Cooking with Kaye Spring Lamb