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Monday, June 30, 2014

5DPT Bulletin: Secrets You Can Use to Stay on Track





Link to Bulletin in our Archive

Welcome back to the 5 Day Pouch Test Monthly Bulletin from LivingAfterWLS! Is it possible that we are already half-way through 2014? Six months ago did you set a goal to get back on the WLS track this year using the 5DPT as a starting point? Many of us set that goal and seeing great progress. To keep the momentum going today's Bulletin focuses on the basics of the plan and how we can use our general WLS guidelines to keep us on track to reaching our healthy weight management goals. It isn't always necessary to do a full 5DPT when we feel off track. Sometimes a few gentle reminders are all it takes to get back in focus using our tools for good health. Be sure to read  "Five Secrets to a Well-Accomplished 5DPT" and don't miss a great read, "Stop Playing the All-or-Nothing Game."  And to get your summer menu started right we've included some great information on the often overlooked benefits of dark meat chicken.


Today's Bulletin includes FAQ's people new to the 5DPT are asking. And as always the bulletin is loaded with links to further information and resources. Thanks for joining me and I wish you a spectacular Independence Day holiday. If you enjoy the 5 Day Pouch Test be sure to participate in our LivingAfterWLS Project 2014: "Uniting like minded people through education, support, and community while promoting health sustainability and weight management with weight loss surgery." Learn more here: Project 2014.

Sincerely, 
Kaye Bailey

Link to Bulletin in our Archive

Try Cooking with Kaye for Great Summer Meals


http://www.livingafterwls.com/General_Store/General_Store/books.html#CWK
Are you looking for WLS family-friendly recipes to share at your family and friend gatherings this summer? How about Cooking with Me - Get my customer favorite cookbook, "Cooking with Kaye" in hardback or eBook on Amazon. Let the summer fun begin while supporting your health and weight goals with WLS. Check out the link below:

"Kaye Bailey's all-new highly anticipated cookbook Published Nov. 20, 2012. Written for the weight loss surgery patient and the people they cook for, this hard-back comb bound cookbook features 134 all new recipes and detailed techniques to take you beyond the meal to create recipes you and your family will love. Must have for any WLS household. Introducing Kaye's new "Pace of Preparation" to identify recipes that meet your time schedule and serve your dietary needs. Meals for the blended household (WLS & non-WLS eaters), couples, singles, all of us. Recipe categories include soups, salads, crunchy protein, savory skillet meals, oven baking and roasting, braising and slow cooking. Enjoy something delicious today: get Cooking with Kaye. Cooking with Kaye is suitable for all bariatric procedures including gastric bypass, adjustable gastric banding, gastric sleeve and others."



Amazon 5.0 out of 5 stars A must have!, May 19, 2014
This review is from: Cooking with Kaye: Methods to Meals (Kindle Edition)
This book is a must have for anyone that has undergone weight loss surgery. Not only does it have wonderful healthy recipes, but it explains in detail a lot of things that we need to know. The author Kaye Bailey is a true advocate for those of us that have undergone weight loss surgery.

Featured Recipe from Cooking with Kaye Methods to Meals, page 94:



 Rack-Roasted Wings to Fly For
Freeway Chef, one step preparation, crowd friendly, no deep-frying
When a guest declared “these wings are to die for” I had to play on those words naming them my Wings to Fly For. They are lighter that the traditional wings served at pubs and they are very good. While there is no coating step to this recipe they are baked using the rack-roasting method which produces a crisp skin and golden finish.

Ingredients:
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
1 tablespoon all-purpose seasoning blend
hot sauce
16 to 20 chicken wing pieces (wing drumettes and flat wing tips) thawed
1 tablespoon white vinegar

Directions: Thaw wings if frozen. Place wings in a large bowl and drizzle with olive oil; add salt, pepper, seasoning blend, and a few dashes of hot sauce. Toss well making certain oil and seasoning is evenly distributed, let marinate at room temperature 20 to 30 minutes, tossing one more time. Ten minutes before cooking position oven rack in middle of oven and preheat to 425°F. Cover a rimmed baking sheet with aluminum foil, shiny side up, and place baking rack on top; coat with cooking spray. Douse wings with white vinegar and toss one more time; arrange on prepared baking rack and transfer to oven. Bake for 25 minutes; reduce oven temperature to 350°F and bake 10 more minutes. Serve warm, with dipping sauce of choice, page 96.

Nutrition: Each 4 wing serving provides 327 calories, 26 grams protein, 23 grams fat, 0 grams carbohydrate, 0 grams dietary fiber.
 
Try This: Frozen chicken wings are affordable and easy to keep on hand. Sold in large packages they are labeled ready-to-eat and include an equal portion of ice glazed first and second wing sections. Remove the amount needed for a meal counting 4 per person and thaw as directed.