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Umm, fudge! It had been a crazy busy week. Away from home for 10 days, facilitating two training courses and speaking at an Obesity Summit, I was tired and ready to go home. Though I have a pretty good routine when I travel and stay focused on my good Success Habits, I was tempted


Umm, fudge! It had been a crazy busy week. Away from home for 10 days, facilitating two training courses and speaking at an Obesity Summit, I was tired and ready to go home. Though I have a pretty good routine when I travel and stay focused on my good Success Habits, I was tempted beyond my ability to resist, to buy a piece of fudge. Umm, I love fudge and of course the walnuts added the all important “protein.” I had kept up with my exercise and make good food choices all week, so I felt justified in splurging a bit.
As it always does, the first bite was heavenly! Smooth and creamy. So good. I relished that first bite, waited a bit and then another, and yet another. Enough! I thought. I’m good. Now I am going to mindfully throw the rest away. A difficult thing to do knowing how much I paid for it and due to all of the starving people in the world. But I knew it had to go. With Michael Jordan flair, I strutted by the trash can and slam dunked it. There! Good for me. I would have high-fived the guy next to me, but he gave me a funny look so I decided I would just celebrate privately.
Boarding for my flight began and victoriously, I marched onto the plane. Safe from “too much” fudge. An hour passed by still on the tarmac, waiting for a mechanical repair. Finally, the captain announced that we would need to deplane and board another flight. By that time I had missed my connecting flight in Denver so I knew enough to get off the plane and get quickly in line for re-booking.
As I waited patiently in line, I don’t know why, but the thought of my left over fudge so close by started to haunt me. Though I am embarrassed to admit it, here is the conversation in my head. “This situation is beyond stressful and surely another piece of fudge would calm my nerves.” Honestly, you are not thinking of getting the fudge out of that trash bin over there are you?” Well, it is still good, it was wrapped up and in the bag.” Really?” What will people think of you digging in the trash?” “It will be right on top. Easy and there are not too many people over there, I can be quick!” Come on, seriously, you are better than this. You don’t eat food from the trash! Well I guess you are right! Thank goodness.”
Whew! That was close. It shouldn’t have even crossed my mind but it did. Why, I wonder? What is this problem I have with food? I was pleased that my good voice over ruled my temptress voice but I would have preferred not to have had that conversation at all! Perhaps you can relate?
Sometimes I find myself focusing on how unfair it is that I struggle with such unhealthy food relationships. But then, I am both relieved and proud that I have been able to win many of these battles. And every time I do – the “you can do it, you are better than that” voice gets stronger and stronger. For those of you who have heard my other crazy food stories, you’ll know how important it is when I say, I don’t eat M & M’s off the floor, whipped cream with my fingers, OR fudge from the trash! Yeah!

Are you struggling to get your fruits and veggies down? Here are some strategies to help you enjoy the good produce that yields good health.


Believe it or not, I actually love the fruits and veggies my doctor tells me will keep me healthy. When I was growing up, no one had to tell me that, like Popeye, I needed to eat my spinach. I’d rather not eat greens out of a can, but decades later, they appear on our dinner table often.
At home here in rural Tennessee, we enjoy many months of harvest from our big garden and small orchard. We are truly blessed in the produce department. The problem is that the harvest is too big for a big man and a small woman to eat. We give a lot to friends, coworkers, and the local food pantry, but my husband continues to overestimate how much I can eat nowadays, and I continue to work on strategies to make produce easier for my altered upper GI tract to handle.
During my pre- and post-op nutrition classes, my dietitian warned us that fruits and vegetables are a challenge for most gastric band patients to eat, and repeated the “take tiny bites and chew each bite 100 times” mantra many, many times. It took several months and band fills for me to truly understand why Susan had repeated her warning so often, and what was true for me as a bandster is still true for me as a sleevester. If you’re in the same situation, I offer you a delicious mixed salad of produce prep ideas.
But first, let me address the juicing of fruits and vegetables. It's true that juice is easy to get down. It’s true that you can get vitamins, minerals, and flavor from juiced fresh vegetables and fruits. It’s true that you can add protein powder to juice to amp up its nutritional benefits. But even the freshest juice won't give you the fiber and satiety of the solid versions. One of the things I like best about raw produce is its CRUNCH. Just the act of crunching a carrot makes eating it so satisfying to me. And no one can convince me that juicing is convenient. I used the fancy juicer my helpful husband gave me at the time of my surgery exactly twice. I love to cook and love kitchen toys, but assembling, cleaning, and reassembling a juicer takes far more time than I’m willing to give a glass of juice that takes me all of a minute to drink. I stuck to my pre- and post-op liquid diets like a good girl, but if I’d believed I could lose my excess weight and maintain a healthy weight by consuming liquids for the rest of my life, I wouldn’t have had bariatric surgery in the first place!
Here are some suggestions that might make it easier to eat your fruits and veggies, both raw and cooked.
Peel and seed everything within reason, except perhaps grapes (unless you can find yourself a cute slave boy to peel your grapes for you - and if you find one, ask him if he has a brother or sister who would like to move to Tennessee - MUST LOVE DOGS). It's easy enough to peel fruits like tomatoes, peaches and plums by dunking them in a boiling water bath for a minute. The skins of bell peppers can be a problem for me, but if you grill or broil the peppers until they're charred, the skins slip right off (you'll have to rinse off the stubborn bits) and the roasted flavor is wonderful.
If eating fruits or vegetables "out of hand" (such as two of my favorites - carrot sticks dipped in hummus and apple slices smeared with with peanut butter) is a problem for you, cut them into small pieces and eat them with a fork. When I eat with utensils instead of my fingers, I automatically eat more slowly and carefully.

Try shredding the food in a food processor. At times I haven't been able to eat broccoli, Brussels sprouts, cabbage, carrots, apples, spinach, kale and other things whole or even chopped, but they worked if I shredded them before I cooked or ate them.

Try alternating bites of a challenging fruit or vegetable with a less challenging food. For example, instead of just eating a banana, cut it up and mix it with other cut fruits and berries in a salad. Then (slowly) eat a bite of banana, a bite of melon, a raspberry, and so on. Or eat a bite of strawberry, then a bite of cottage cheese. “Lubricate” fresh blueberries by mixing them into thick, yummy, protein-rich Greek yogurt (a sprinkle of chopped nuts in that makes it even better).

Although I prefer fruits and most veggies raw, sometimes I have to do what my grandmother called "blanching". Bring a pot of water to boil. While it's heating, cut up the fruits or veggies into small pieces. When the water is boiling, throw the produce in, turn off the heat, and let it sit for one or two minutes. Then drain it and run cold water over it (or put it in an ice bath) to stop the cooking. The produce should still have its bright color and it hasn't lost a lot of nutrients, crunch, or flavor this way, but the parboiling takes some of the meanness out of the fibers.
Just before serving, mix the raw or cooked produce with a sauce, yogurt, light sour cream, hummus, dip or low-fat dressing. Sometimes all any food (including meat) needs is a lubricant to help it go down. Just don't overdo the sauce so that it covers up the flavor of the food and sends a flood of saturated fat into your circulatory system.
Corn kernels can be a challenge for us to eat (cooked or popped) because of the fibrous hulls. That doesn’t mean you can never eat corn again. It just means: eat it carefully, and in moderation. It’s mighty hard to eat corn-on-the-cob carefully, so I slice the kernels off the cob (which also reduces the annoyance of corn stuck in the teeth. I’ve also had good luck with fresh corn if I cut the kernels off the cob before cooking the kernels. Hold the corn cob so it stands with its stem end on a plate or bowl. Run a sharp knife from the tip of the ear straight down to the stem end, leaving 1/8 to ¼” of pulp behind on the cob. Then cook the cut corn with a little bit of water or broth, or proceed with your recipe. Use caution when eating generic brands of frozen and canned corn, which in my experience contain more tricky and/or indigestible stuff (like bits of cob) than the more expensive name brands.
If you love fresh fruits and veggies too, y’all are welcome to pick all you can eat from our garden and orchard this year. To find us, get yourself to Memphis and drive north until you hear barking. I must warn you, though, that our dogs love produce too, so you may have to negotiate your share of the apple harvest with them. But they also love company, so come on down!