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TakeCareGirl

Gastric Sleeve Patients
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Posts posted by TakeCareGirl

  2. Posted

    Here I am one Easter later and 100 pounds down. I am also off my diabetes and high blood pressure meds.

    This week has been the first time since my VSG that I've struggled with my eating. I take this as an opportunity that life has its ups and downs, this is just a blip in the big scheme of things, reminder that food will be a challenge for me and I will continue to need to put a lot of focus towards my health and happiness. Nonetheless I am determined to continue my progress towards better health and long life! I am extremely thankful for the support on this journey so far. This board and my friends are a godsend!

    My daughter and I are headed to China in December - her homeland tour - and I am determined to scale the Great Wall! I have a lot of training ahead on endurance to do it, but I will do it!

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    pottergirl, Keepgoing247, ToniRenae and 5 others reacted to this

  3. Posted

    Yum! Have been wanting to try these so I made them this afternoon. A nicy spicy kick with a dash of Protein. Calculated in MFP - a serving of 3 popper halves = 170 calories, 4 carbs, 12 grams fat, and 11 grams of protein.

    cheese, softened

    8 ounces Leyden cheese, shredded*

    3 green onions, thinly sliced

    1 cup cooked bay shrimp

    Preheat grill to medium (350° to 450°). Wearing kitchen gloves, halve chiles lengthwise. Scoop out seeds and ribs with a spoon.

    Toast cumin seeds in a small frying pan over medium heat until fragrant, 1 minute. Transfer to a food processor, add cheeses, and whirl to blend. Put cheese mixture in a bowl and stir in onions and shrimp.

    Spoon cheese filling into chiles. Lay a sheet of greased foil on cooking grate. Set chiles, filling side up, on greased foil, cover grill, and cook until chiles are tender and cheese is melted and starting to brown, 15 minutes. Let cool slightly before serving.

    *Notes: Leyden is a Dutch cheese that's like gouda with cumin seeds mixed in. If you can't find it, use regular gouda and a few more toasted cumin seeds. The Leyden does have a lot more sodium than gouda, so if you're concerned with that, you might want to use gouda.

    Also, my grill is covered in about a foot of snow, :unsure: so I baked these in the oven @ 400 for about 20 minutes.

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