Reputation from Phoenix79

Phoenix79 got a reaction from BlessedAmbition in Low fat cream soups? June 5, 2017

All of these sound great, but each of those cream of...soups are chock full of sodium, and pile multiple cans in one recipe, you're going to be exceeding your daily sodium allotment by A LOT! I don't know how many of you cook, but try doing "creamy" Soups homemade, using low sodium chicken or beef stock and various vegetables, meats and fruits. You can even make your own stock using a rotisserie chicken from Costco- save the meat for something else and use the carcass to make the stock. Cream can be added using Fage 2% greek yogurt (doesn't break when heated like the nonfat does), half and half, or heavy cream if you are extreme low carb. A 1/2 cup of heavy cream over a whole recipe goes a long, delicious way. Roast veggies in the oven- you could do a cream of cauliflower, butternut squash with roasted pear, parsnip, etc. Put the roasted veggies with chicken, veggie or beef stock, and purée with an immersion blender or in a blender (carefully). For those just out of surgery, I'm sure you need to take it easy, so if that's the case, or you just don't want to cook, just buy low sodium and try to limit your consumption per day. Enjoy your soups!!

Phoenix79 got a reaction from BetterNai88 in Before and After Pics September 7, 2014

I had surgery July 2, 2013 at Swedish Hospital in Seattle. I started this process at a high weight of 330lbs size 26-28, 4x women's. I am now 173 lbs and still losing, although more slowly for sure. I can now wear a size 12 and a size large shirt and dresses and I have such a fun time trying on and buying clothes now! Ann Taylor, banana Republic, The Limited etc- I now fit size 12 petite! I think I've developed a clothing addiction- good thing I swear by thrift stores! I'm running now, joining a rowing team and gardening up a storm. I get 1000-1200 calories per day and get 80 grams of Protein with that. My side by side before pic is from Feb. 2013 and the after pic is July 2, 2014- my 1st surgery anniversary. I'm still trying to lose about 20 more lbs, but even if I don't lose any more weight, I'm totally fine with that. .

Phoenix79 got a reaction from Niki15 in Before and After Pics September 11, 2015

This is more of a before and during than an "after". Three & 1/2 months after sleeve! Went from a 26/28 to a 18/20 and going down baby!
Surgery July 2, 2013
HW 330
SW 289
CW 238
Height 5'5 1/2

Phoenix79 got a reaction from ezbeinggreen in Creamy verde chicken January 8, 2016

creamy verde chicken
Tastes sort of like pollo a la crema with a fraction of the calories and fat!
2 cups cubed cooked chicken breast ( store rotisserie is perfect for this)
3/4 to 1 cup nonfat sour cream
1 cup (about 1/2 a jar) salsa verde medium spice
1/2 cup sliced yellow onion
3 green scallions sliced
1 can sliced whole mushrooms (can use fresh- 1 cup sliced added when yellow onions are)
Kosher salt
Ground pepper
Sliced avocado (optional- not counted in nutrition count).
Cilantro to garnish
Nice thing about this recipe is just dump stuff in to your taste! Just remember to measure if you put in extra or start with less. My fitness pal is good at calculating calories.
Heat skillet over medium high heat and add 1/2 tbsp of olive oil. Add yellow onion (& mushrooms if using fresh) and sauté until very lightly browned on some edges & soft. You can use 1/2 cup Water instead to soften and heat (no extra fat).
When onion softened through, add the green onion and stir until those are slightly wilted. Reduce heat to medium and added cubed chicken breast, sour cream and salsa verde. Stir to combine and heat through.
Add mushrooms if using canned, dump whole can including liquid and stir to combine. If sauce is too thick, add 1/4 cup of Water to thin. Season with salt and pepper to taste, spoon into bowls and top with sliced avocado and cilantro if desired.
Makes about 2 cups....serves 2 pre sleeve, probably about 4 servings for sleeved folks.
Per cup- 376 calories, 5 grams fat, 24.5 g carbs, 52.2 Grams protein!