TakeCareGirl

Wow!!!! You look fabulous - congratulations!

Congratulations!

Yes! I am 3.5 months post op and my sugars have greatly improved. I was on metformin and glyburide before, now I'm just on metformin at half the dosage and expect to be off that soon. Good luck!

Congratulations!

I also usually order a healthy appetizer or one with protein. At a sports type bar a while back I did wings. At PF Changs, I did their Ahi Tuna appetizer. Otherwise I might get a salad or omelet if they have it.

You look fabulous! Congratulations!

I discovered some of these in my freezer earlier in the week, reminding myself these make a great Breakfast. Before VSG I used the recipe below and was then putting them in the larger six cup muffin tin (I've often used that instead of doing it in a pie plate when having people over for brunch). Since that size is too big for my breakfast now, I'm going to try the 24 mini muffin tin and have 2 for breakfast. Crustless Spinach Quiche Prep Time: 20 mins | Cook Time: 30 mins | Servings: 12 | Difficulty: Easy 1 Tablespoon Vegetable Oil 1 teaspoon Minced Garlic 1 cup Chopped Onion (about 1 Medium Onion) 1 package (10 Oz) Frozen Chopped Spinach, Thawed And Drained 5 whole Large eggs, Beaten 2-½ cups Shredded Muenster cheese (or Whatever You Have On Hand - I Find That The Sharper The Cheese, The Better!) ¼ cups Grated Parmesan Cheese (plus 2 Tbsp. For Garnish - Optional) ¼ teaspoons Salt ¼ teaspoons Freshly Ground Black Pepper 1 pinch Crushed Red Pepper Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan (or appropriate muffin tin). Heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheeses, salt, pepper, and crushed red pepper. Add in spinach mixture and stir to blend. Pour into prepared pie pan. Bake in preheated oven until eggs have set and the top is slightly browned, about 25-30 minutes. Remove and let cool for 10 minutes before serving. If you’d like, top with additional freshly grated Parmesan cheese. *I also love using this recipe to make individual-sized little quiches. You can either use regular-sized muffin tins (15-20 minutes cook time), or the cute mini ones (about 10-15 minutes). Just be sure to prepare the tins well with cooking spray (or use muffin liners), and watch to be sure that they don’t get overcooked! Source: Protein

Congratulations!

eggs instead of 4, and ommitted the roasted red pepper. Really delicious and will seem to freeze well for my individual serving of Breakfast. Input into MFP, for a 1 serving portion (12 servings total) has 115 calories, 2 carbs, 7 grams fat and 11 grams of Protein. Mini Breakfast Quiches/ Baked Ham and Egg Cups Recipe by Our Best Bites 6 eggs 3/4 C shredded low-fat sharp cheddar cheese 1/4 C shredded Parmesan cheese 1/4 C cottage cheese 5 oz frozen spinach, defrosted, Water squeezed out and roughly chopped (that’s half a standard frozen box of spinach) 1/3 C roasted red peppers, diced (jarred, or make your own) 1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C) 1/4 C sliced green onions 1/4 t Kosher salt 1/8 t black pepper 1/2 t hot sauce foil muffin tin liners OR 12 slices ham Preheat oven to 350 In a bowl, combine all ingredients (except ham slices) and stir well. If using ham slices, spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl. If using foil muffin liners, spray the insides of the liners with non-stick spray. Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed. You want them to fill right up to the top. Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling. Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you’re reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture. Makes 12.

I just love Chike, but it is pretty pricey per serving. I see Click is a similar coffee Protein drink and a little less expensive - wondering for those of you who have tried both, is Click of similar taste and quality? Do you like both? Thanks!

Thanks for all the great info!

Congratulations!

Looking good! Congratulations!

Well you already have a version of it, but when I met 1/3 to goal weight loss (60 pounds), I bought myself a LeCreuset 2 quart dutch oven. I had a much larger non-brand name version, and it was such a hassle to clean. With just me and my daughter and my smaller portion sizes, this little dutch oven gets used for everything.

Yeah for you!

Looking good! Congratulations!

Congratulations!

Congratulations!

Wow, you look AMAZING! Congratulations!

You look fabulous! Congrats!

Wow, you look awesome! Congratulations!

Yes, as someone said, it may be your blood sugar dropping. As these levels adjust, so does your eyesight.

Protein. Chorizo Stuffed Poblabo Peppers 1 tablespoon olive oil 1 small onion, minced 4 medium cloves garlic, minced 2/3 pound raw Mexican chorizo, removed from casings 1 1/2 cups cooked white rice (omitted) 2 medium roma tomatoes, seeded and diced 1/3 cup finely chopped fresh cilantro 1/3 cup Mexican crema, or sour cream 1/4 grated cotija cheese Kosher salt Freshly ground black pepper 4 large poblano peppers, halved lengthwise and seeded 1 cup shredded pepper jack cheese Heat olive oil in a medium skillet over medium-high heat until shimmering. Add in onion and sauté until lightly browned, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add in chorizo, breaking sausage into small pieces with a wooden spoon, and cook until cooked through, about 5 minutes. Transfer mixture to a large bowl. Add rice, tomatoes, crema, cilantro, and cotija cheese to bowl with meat mixture and mix until combined. Season with salt and pepper to taste. Spoon mixture into cavities of split poblanos and top with pepper jack cheese. (Instead of grilling I baked @ 375 for 30 minutes.) Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place poblanos on cool side of grill, cover, and cook until cheese has melted and poblanos have softened, about 20-30 minutes. Remove from grill and serve.

I will check it out! Thanks!

So lovely! Congratulations!