RECIPE OF THE DAY "FROSTY BERRY GRANITA"

Frosty, fruity, and fat-free, this heat-beating Italian ice doesn't require any special equipment — just a metal baking pan. Fill with a mix of pureed raspberries and strawberries and sugar syrup, then freeze. Scrape with a fork into prechilled dishes to serve.

Makes about 5 cups.

1 cup(s) water

1/2 cup(s) sugar

1 lemon (up to 2)

1 pound(s) strawberries, hulled

1 1/2 cup(s) raspberries

1.Make sugar syrup: In 2-quart saucepan, heat water and sugar to boiling on high, stirring until sugar dissolves. Reduce heat to low and simmer, uncovered, 5 minutes. Set aside to cool slightly, about 5 minutes.

2.Meanwhile, from lemon(s), grate 2 teaspoons peel and squeeze 1/4 cup juice. In food processor with knife blade attached, blend strawberries and raspberries until pureed. With back of spoon, press puree through sieve into medium bowl; discard seeds.

3.Stir sugar syrup and lemon juice and peel into berry puree. Pour into 9" by 9" metal baking pan.

4.Cover and freeze mixture 2 hours or until frozen around edges. With fork, scrape ice at edges into center. Cover and freeze until completely frozen, at least 3 hours or overnight.

5.To serve, let granita stand at room temperature 15 minutes or until slightly softened. With fork, scrape across surface of granita to form ice shards and spoon into chilled wine goblets or dessert bowls.
Serve immediately.

Calories 60

RECIPE OF THE DAY "GRILLED-ROASTED NECTARINES"

For a casual end to a great evening, grilled nectarines will become your favorite go-to desert. The dry, high heat intensifies the fruit's flavors, creating a sweet-and-smoky succulence. Garnish with a simple salsa of blueberries, strawberries, and raspberries.

Makes 4 servings.

2 cups strawberries, hulled and coarsely chopped

1/2 cup raspberries

1/3 cup blueberries

2 tablespoons sugar

2 teaspoons finely chopped crystallized ginger

1 teaspoons fresh lemon juice

Pinch of salt

4 medium ripe nectarines, cut in half and pitted

Nonstick cooking spray


1.Prepare salsa: In medium bowl, mix strawberries, raspberries, blueberries, sugar, ginger, lemon juice, and pinch salt. Set aside. Makes 2 cups.

2.Prepare outdoor grill for direct grilling on medium. Spray cut sides of nectarine halves with nonstick cooking spray. Place nectarine halves on hot grill grate and cook 5 to 6 minutes, or until lightly charred and tender, turning over once.

3.To serve, in each of 4 dessert bowls, place 2 nectarine halves, cut sides up, and top with berry salsa.


130 calories per serving.

BACK TO MY ROUTINE

I've been away for five days, and I miss blogging. I had tendinitis in my right hand and I had to go to the emergency room because I was in so much pain. This was the first time I had to go to the hospital since I had my lap band surgery. During the intake, this was the first time I was not ashamed and embarrassed when they asked me my weight - I proudly said "208" with a smile.

When the nurse asked me if I had any medical issues, I said no - but my husband reminded me about my lap-band. I said oh yes, that's right. The lap band has become a normal part of my life, so I don't always think about it. When the doctor prescribed some pain meds and antibiotics, my husband was quick to remind me and to tell the doctor that I could not have any large pills because of the lap band, so they prescribed liquid versions of the meds - let me tell you they tasted NASTY! But I took them - YUK! LOL.

My hand had to be in a splint and sling for five days. By the third day, I really began to miss my exercising, and that's when I realized I had become really dedicated to my workouts. On that third day, I decided to take a walk in my neighborhood (not my usual location by the pier, since I could not drive). So I took a two-mile walk.

Today, the sixth day, I finally got to the pier to walk - I'm on the New Jersey side of the Hudson, so what a lovely view of the Manhattan skyline! When I walk, every second day, I push myself to go a little further. I felt good about my workout today. I still can't put any strain on my right hand, so it limits the type of exercises I can do, but the walking is great. It is Memorial Day weekend and I have to say I feel really good about myself - better than I have in a long time, about my look, self-esteem and overall health. There was a time I could not walk even one block without pain, and now look at me now - I can walk for miles!

OFFLINE FOR A FEW DAYS

Out of commission for a few days - due to tendonitis in my mouse hand :). So no posting of the recipe of the day for a while. Hope to be back soon!

RECIPE OF THE DAY "TOMATO SALAD WITH RED ONION & BASIL"

This summer's garden bounty is best enjoyed at the height of the season, when tomatoes are ripe and juicy and fresh basil is plentiful.

Makes 4 servings

3 tablespoon red-wine vinegar

4 teaspoon olive oil

1/2 teaspoon Dijon mustard

4 tomatoes, thinly slices

1red onion, thinly sliced

1/3 cup tightly fresh basil leaves, shredded


1. To prepare the dressing, in a small bowl, whisk the vinegar, oil, salt, mustard, and pepper.

2. In a large salad bowl, combine the tomatoes, onion, and basil. drizzle with the dressing; toss to coat. Refrigerate, cover, tossing once, until the flavors are blended, at least 1 hour.

Per serving (1cup) 90 calories

RECIPE OF THE DAY " CAJUN STYLE RED SNAPPER"

Cajun cooking is a Louisiana culinary tradition combing French technique with traditional Southern ingredients and there bold spices.

Makes 4 servings

1 1/4 pounds red snapper fillets

1 tablespoon paprika

2 coves garlic, minced

1 shallot, finely chopped

1 teaspoon freshly ground pepper

1 teaspoon cayenne

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon dried thyme

1 tablespoon olive oil

2 tablespoon fresh lemon juice

1 tablespoon finely chopped chives

1 lemon, cut into wedges

1. preheat the grill; place the grill rack 5 inches from the coals.

2. spray a sheet of heavy-duty foil with nonstick spray; place the snapper, skin-side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, shallot, pepper, cayenne, oregano, salt, and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice, and chives.

3. transfer the foil to the grill rack. Cover the grill, opening the top and bottom flues slightly. Cook the snapper until just opaque in the center, 10-15 minutes. Serve with the lemon wedges.

Per serving (1/4 of fish) 187 calories

EXERCISES YOU CAN DO AT HOME

Here are a few exercises I do at home. Here are a few videos that will show you how to some of them or what they should look like.

YOU CAN GREATLY REDUCE YOUR RISK OF EXERCISE INJURY BY WARMING UP BEFORE YOU BEGIN YOUR WORKOUT. Click on the links.



Click on this link for another warm up video




1.SEXY HIPS, THIGHS AND BUTT. Click on this link great video




2.If you have room to jump rope, that's a great exercise. Sit-ups, push-ups and jumping jacks, are also good. Take it slow in the beginning!
Click on the links. Great videos.








3. Pick up a set of inexpensive dumbbells (or use a couple of 2-quart bottles of liquid laundry detergent to use as dumbbells), or use resistance bands, so you can get a bit of weight training in there as well. Building some muscle will help increase your metabolism and can help you lose weight faster.
click on the links. Great videos







4. Walk up and down 30 steps of stairs, do this 4-times a day. Great for developing muscles in your legs, and it is a great cardio work out as well.


5. Buy an exercise ball - you can do so many different types of exercises with this.
Click on this link for a great video




6.Dance workout.This is a fun exercise for you and your kids to do together.Great for the a cardio workout.

KEEPING WITH THE BASICS

One of the keys to my success with weight loss is that I have been sticking with the basics. Before the lap band surgery, for 2 weeks I had to be on a liquid diet - and it did not kill me. Then, after the surgery, I was on liquid diet again for another 2 weeks, then puree and mushy foods for a couple of more weeks - and that did not kill me either.

When they first told me I would have to eat like that, it was like OMG - I can't do this - I'm a foodie! But, I had tried everything else under the sun, and I said let's give this a try. So I did the liquid diet for the two weeks before the surgery and I lost 12 pounds! First thing came to my mind was "yea, I am 12 pounds lighter".

Then, after the surgery, two weeks more of the liquid diet, and I saw more weight lost. By this time, I was ready for the mashed-pureed foods. And again, weight dropped off. I eventually began eating small amounts of solid foods. I made sure to eat enough protein, including high-protein drinks.

Three months after the surgery, I made a decision to go back to the basics. It did not kill me before. I decided to incorporate the basics in my weekly diet. 2 or 3 days a week I do this. One day I may have a liquid diet - all protein drinks. Three days later, I will have my mushy or puree foods - and quite frankly this holds me.

When I go into the office for my fills, I sit and chat with other patients and we exchange ideas of what works for us. When I tell people about what I do - keeping with the basics - many agree that this is a good idea. As long as you get your daily protein intake, you will be ok. I have shared this idea with Dr. Fielding and with Gaspar the nurse-practioner, and they say it is safe as long as you get your protein. So I call it keeping with the basics.

RECIPE OF THE DAY " ORANGE CRUMBED BAKED TRUKEY BREAST"

Be sure to use whole-wheat crackers for the coating-they add to the nutrition in this flavorful dish. If you prefer, substitute lemon juice and zest for the orange.

Makes 4 servings

2 tablespoon orange juice

2 tablespoons Dijon mustard

1/4 teaspoon salt

3/4 cup whole-wheat cracker crumbs

1 tablespoon grated orange zest

1 shallot, finely chopped

1/4 teaspoon freshly ground pepper

4 (3-ounce) Turkey breasts

1. Preheat the oven to 350F; spray a nonstick baking sheet with nonstick cooking spray.

2. In a small bowl, combine the orange juice, mustard, and salt. On a sheet of wax paper, combine the cracker crumbs, orange zest, shallot, and pepper. Brush the Turkey on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the Turkey on the baking sheet. Bake 15 minutes; turn over and bake until cooked through, 15-20 minutes longer.

per serving (1 beast) about 179 calories

RECIPE OF THE DAY " CLASSIC ROASTED VEGETABLES"

These vegetables are terrific right out of the oven, or at room temperature. They're also scrumptious on a sandwich on toasted bread. Great meal on a hot summer day.

Makes 4 Servings

2 medium red bell peppers, seeds out and cut into 4 panels

1 medium zucchini, trimmed and cut on the diagonal into 1/4-inch slices

1 medium yellow squash, trimmed and cut on the diagonal into 1/4-inch slices

1 medium vidalia or sweet onion, root end left intact, and cut into 8 wedges

1 pound thick asparagus, trimmed

3 cloves garlic, minced

4 teaspoons extra-virgin olive oil

1 teaspoon balsamic vinegar

1/2 teaspoon dried basil

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper


1. Preheat the oven to 450F. Place one oven rack in the upper third of the oven and one in the lower third. Spray 2 baking sheets with nonstick spray; set aside.

2. cut each bell pepper panel on a diagonal into 2 triangles. Transfer the peppers to a large bowl and add the zucchini, yellow squash, onion, asparagus, garlic, oil, vinegar, basil, salt, and pepper. Toss well to evenly coat with seasonings. Divide the vegetables between the 2 baking sheets.

3. bake the vegetables, tossing occasionally, until tender and lightly browned, 25-30 minutes.

Serve immediately or at room temperature.

Per serving (about 1 cup) 107 calories.

EXERCISES AND MOTIVATION

Nearly every gal or guy has tried a fitness program at least once. And look back on all that money, that was spent. Gyms are "GREAT", but so many of us just do not have the time, money, or just do not want others looking at us while we work out. We have to save and cut corners every where we can, but this does not mean that we still can not get an effective work out.

Exercises of all kinds promise to make you fit and gear you up for meeting the energy requirements for all kinds of work demands. Weight loss is not so much about what exercises you do, it's about sticking to the exercise you do choose and being sensible about what you put into your mouth.

There's no better way to lose motivation, than doing the same exercises in the same order over and over again. Learn to juggle around with the exercises that form your routine and replace them with new ones every now and then.

RECIPE OF THE DAY "SPICY BEEF AND BROCCLI STIR-FRY"

Serve this tasty mix over nutritious brown rice. This dish is very low in calories and very satisfying. Uses light soy sauce (reduced-sodium).

Makes 4 servings


2 tablespoon dry sherry

2 tablespoons light soy sauce

1 tablespoon grated peeled fresh ginger

5-6 garlic cloves, minced

1 teaspoon Asian (dark) sesame oil

1/4 teaspoon crushed red pepper

1/2 pound beef tenderloin, trimmed of all visible fat and cut into strips

1 teaspoon cornstarch

1 tablespoon vegetable oil

4 cups broccoli florets

3 scallions, thinly sliced


1. To prepare the marinade, in a gallon-size zip-close plastic bag, combine the sherry, soy sauce, ginger, garlic, sesame oil, and red pepper; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about 1 hour.

2. drain the marinade into a measuring cup; add enough water to make 1/3 cup liquid. Add the cornstarch and stir until it dissolves.

3. Heat a large nonstick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef loses its red color, about 1 minute. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and stir-fry until the sauce thickens, 2-3 minutes. Serve, sprinkled with the scallions.

Per serving (1/4 of stir-fry) About 207 calories

REMEMBER TO FOLLOW THE LAP BAND RULES

Still struggling with pacing my food intake. I find myself quite often making several mistakes. I sometimes I forget to pay attention to the lab band eating rules, and this always ends up causing me distress. I sometimes eat to much, or too fast, not waiting 60 seconds between each bite, or failing to chew my food 30 - 40 times before swallowing.

Sometimes I do not wait 30 - 60 minutes after eating before I drink liquids. When I do not follow these rules, I end up in distress - I feel tightness in my chest, I start belching and sometimes I have to throw up.

I am lucky - my husband and family are my biggest supporters. I must say my husband is a gem - he has made a point of knowing the rules, and tries to diplomatically (LOL) let me know when I am eating too fast or breaking any of the other rules. When he brings this to my attention, It helps me pay attention to what I should be doing.

I went out yesterday to a family event, where there was tons of food. I began nibbling on the appetizers, and I got excited about the fact I was able to eat, and that is when I should have stopped. But I did not stop eating, and that's when I began to experience that tightness in the chest, and I ended up running to the ladies room to throw up.

So, although I have been doing very well for the past seven months since the surgery (I have lost 80 pounds so far), it has been a challenge for me to change the eating habits of a lifetime. They say it takes about a year to develop the new eating habits, and I am continuing to work on this very important aspect.

So let's all work on remembering to follow the lap band rules!

RECIPE OF THE DAY "ROASTED TOMATO SAUCE"

Once you make and taste this easy sauce with its intense roasted flavor, you'll use it over and over again on pasta and as a dip. You can pack the sauce in a 2-cup portions to keep on hand in the refrigerator for up to three days or in the freezer for up to three months.


Makes about 5 servings

3 pounds (about 18) plum tomatoes, cut in fourths lengthwise

1 large Vidalia onion, halved lengthwise, then sliced crosswise

1 tablespoon salt

1/4 teaspoon freshly ground pepper

1. Adjust the racks to divide the oven in thirds. Preheat the oven to 375F. Spray 2 large nonstick baking pans with olive-oil nonstick spray.

2. Arrange the tomatoes and onion in single layers on the pans. Sprinkle with the vinegar, garlic, salt, and pepper, then spray lightly with olive-oil nonstick spray. Roast, switching the pans from one shelf to the other halfway through the cooking, until the tomatoes and onion are lightly browned and have an intense, sweet aroma, 50-55 minutes.

3. Transfer the tomatoes and onion to a food processor: pulse until the mixture is combined but still a bit chunky.

Per serving (1/2 cup) 39 calories

RECIPES OF THE DAY " SPINACH WITH TOMATO AND FETA'

This greek-inspired side dish is simple to make yet wows with flavor. The leftovers make a fabulous omelet filling.

Serves about 4.

1 1/2 tsp virgin olive oil

3/4 cup chopped onion

2 tsp minced garlic

18 oz baby leaf spinach

1/4 tsp table salt

1 cup halved grape tomatoes

1/2 cup crumbled Feta cheese


Heat oil in large deep pot over medium-high heat. Add onions: cook, stirring often, until light golden and tender, about 7 to 8 minutes. Add garlic: cook, stirring, until fragrant, about 3 seconds. Add spinach and salt: cook, tossing, until spinach wilts, about 2 to 4 minutes. Add tomatoes: cook, stirring, until tomatoes soften, about 1 to 2 minutes. Remove from heat and drain off any extra liquid: stir in Feta. Yields about 3/4 cup per serving.

About 130 calories per serving

RECIPE OF THE DAY "VEGETABLE STUFFED TURKEY BREAST"

Great for company, this beautiful roulade is filled with sauteed vegetables and carves into attractive pinwheel slices. Surrounded with whole cranberries. Best served with mashed potatoes and gravy or a baked yam.

Makes 12 servings

2 tablespoons of Smart Balance butter

2 onions, chopped

2 cups sliced mushrooms

2 carrots, shredded

1(10-ounce)box frozen chopped spinach thawed and squeezed dry

2 tablespoon chopped fresh parsley

1 tablespoon grated Parmesan cheese

1 tablespoon finely chopped fresh basil, or 1/2 teaspoon dried

5 Fat free herb seasoned croutons, crushed

1 cup low-sodium chicken broth

1 tablespoon grated lemon zest

1 (3-pound) skinless boneless turkey breast

1. In a large nonstick skillet over medium heat, melt the butter. Saute the onions 4 minutes. Add the mushrooms and carrots: saute until the vegetables are tender, 4-5 minutes. Stir in the spinach, parsley, cheese, and basil: cook 2 minutes. remove from the heat: stir in the croutons, 2 tablespoons of the broth, and the lemon zest.

2. Preheat the oven to 325F; spray a 9x13-inch baking dish with Pam.

3. Place the turkey between two sheets, of plastic wrap: with a meat mallet or rolling pin, pound to an even thickness. Remove the top sheet of plastic wrap from the turkey; spread the mushroom mixture over the turkey breast, leaving a 2 1/2-inch border on all sides. Starting with the short side, roll up the turkey breast jelly-roll style; tie at 2-inch intervals with kitchen string. Place the roll, seam-side down, in the baking dish; pour the remaining both over the turkey and cover loosely with foil.

4. Bake, basting frequently with the pan juices, until an instant-read thermometer inserted in the center of the roll reaches 180F, 1-1 1/2 hours. Transfer the turkey to a cutting board; let stand for 10 minutes, then remove the string and carve into 12 slices. Place on a severing dish garnish with the whole cranberries.

per serving (1 slice) 145 calories.

EXERCISES

This is a video i use alot works great for my AB's

ACTIVITIES AND EVENTS IN NEW YORK CITY

Now that the weather is getting warmer, there are so many great things to do around the City. Here are a few links to websites that offer free and/or discounted activities, etc. Some of these are great for families or Dates! So let me share these links with you now (just click on the links).


NYC Attractions Online Discount Book

New York Magazine Cheap Guide NYC

National Geographic Traveler Free New York

NYCGO.com

Museums in New York

CALORIE PEDOMETER

Will help you keep track of how many calories you have burned, while walking or jogging and distance covered. I use this all the time. I find this to be an ideal workout companion. They come in all price ranges, mine cost only $25.00 and it works great. These are all things that I do and for me its working wonderfully. So I am sharing with you how it works for me, and I am sure it will for you also.


I had someone in the weight loss office ask me what snacks do I eat. I try very hard to find good foods for me to snack on. I hate to blow my whole day on bad snacks and feel bad after eating them. So this is what I snack on.

SNACKS:

Newman's Own microwave popcorn 100 calorie

Cheerios (dry) 1 cup 100 calorie

Sargento light string cheese (made with 2% milk) 50 calories per piece

Musselman's (lite mixed Berry's or any of the berry flavors) NO SUGAR ADDED 60 calorie

Dannon Light & Fit Yogurt 80 calories

Edy's Fruit Bars NO SUGAR ADDED (EXCELLENT SOURCE OF VITAMIN C) Made with REAL FRUIT 25 Calories per pop

Boost (High protein) Energy Drink 240 calorie

Pure Protein - Shake 160 calorie

EXERCISE TIPS

EXERCISE WILL HELP GET RID OF CELLULITE
FACT: Cellulite, dimpling of the skin in problems areas like the thighs and buttocks, cannot be creamed away. But activity can help, by reducing body fat and toning muscle.


SHOULDN'T EXERCISE JUST AFTER EATING.
FACT:It's wise to avoid moderate- or high-intensity activity just after eating, but a leisurely stroll is fine, and, in fact, a great idea.

RECIPE OF THE DAY "SEARED SALMON ON A BED OF BABY SPINACH"

A must-try! Tasty, delicious and filling. A low calorie dish that is perfect for the summer.

For one serving.

a 3 ounce portion of salmon fillet

dash of Old Bay Seasoning

McCormick Garlic Pepper seasoning (Grinder bottle)

a handful of fresh baby spinach

a teaspoon of Smart Balance low-sodium butter

2 tablespoons of extra virgin olive oil


Season the salmon with the Old Bay and Garlic Pepper

heat skillet to medium-high

add olive oil and butter

sear the salmon (pan should be hot enough to hear it sizzle)

cook about four minutes on each side, basting with the butter/olive oil several times on each side. This will ensure a rich flavor and a golden texture.


place the spinach on a small plate, put the salmon on top and enjoy!


About 275 calories per serving.

Exercises

Here are a few exercises I do.

Lie flat on your bed with one pillow behind your head. Keep you hands by your sides, on the bed. Lift your right leg as high as you can, extend it straight out and hold it there for about 10 seconds, then slowly lower you leg to the bed. Repeat with the left leg. Do five repetitions. Each week, increase the time you hold you leg in the air, and also increase the number of repetitions. Be careful not to push yourself too far in any day - just increase over a period of time. (Of course, each person is different, so adjust the amount you do to your own tolerance).


Lie flat in bed with one pillow behibd your head. Keep yopur hands by your sides, on the bed.
Lift your right leg, keeping it straight, then bring your knee as close as you can to your body, then lift it straight up as high as you can, toes pointed to the ceiling. Then lower your leg, bringing your knee back to the bent position, then extend your leg and lowere it to the bed. Repeat with your left leg. Do this for five repetitions. increase as described above.

Always remember to listen to your body and do not push yourself too hard.

RECIPE OF THE DAY " YELLOW SAFFRON RICE WITH STEWED TOMATO AND GARLIC SHRIMP"

This low calorie dish is tasty and delicious. Great for the summer time, makes 4 servings.

1 cup of Uncle Ben's rice

2 1/4 cups of water

1 1/2 pounds large shrimp, peeled (tails left on)

3 pinches of saffron

1/2 packet Sazon Seasoning

3 cloves of garlic finely chopped

2 tablespoons of extra virgin olive oil

1 tablespoon of butter

2 medium plum tomatoes, peeled and diced

Add the rice, saffron and Sazon to the water, bring to a boil, reduce heat and simmer covered for 20 minutes. Remove from heat and let stand covered for 5 minutes.

Rinse shrimp and pat dry with a paper towel, season shrimp with a dash of salt & pepper.

In a medum skillet, add your olive oil, diced tomato and garlic and cook on medium heat until the garlic is brown. Once brown, scoop out the garlic and tomatoes, leaving the oil in the pan. Fold this mixture into the rice using a fork. Heat the skilet to medium-high and add the butter to the skillet (which will still have some of the oil).

Add the shrimp to the skillet (the pan should be hot enough for you to hear them sizzle. Cook the shrimp for about 3 mins on each side. While cooking the shrimp, spoon the butter/oil over the shrimp a few times on each side to add more favor and a nice golden texure to them.

Serve over rice.

About 450 calories per serving.

No Fill Today

I lost 12 pounds in 6 weeks from the last time I was at Dr Feildings office. So he did not give me a fill this month. At first I got a little nervious, thinking about not have my 1/2 cc in me. But as I start thinking about it I will be ok .. Am not extra hungry or drinking alot of liquids.. I HOPE.I will keep you posted on how am doing this month without it. Wish me luck.

My Story - Part I

Date of Surgery: October 26, 2009 (my "re-birth day")
Pre-op weight: 288
Current weight: 210
weight goal: 150


Pre-op health issues:
sleep apnea
high cholesterol
asthma
joint pain
difficulty walking, needed cane often
shortness of breath
had surgery on both knees due to torn cartilages from excessive weight
back surgery was recommended

I could not walk more than 1 1/2 blocks before I was out of breath, and experienced severe lower back pain that made me cry and stop in my tracks. My doctor was adamant that I had to have back surgery, saying it was not related to my weight. I needed numerous cortisone shots to relieve the pain. The back doctor told me I had to have back surgery if I wanted to be able to walk without pain - "I SAID NO". I wanted to see if the pain would subside if I lost some weight, AND IT DID!

I no longer walk with a cane. I can walk many blocks without shortness of breath and WITHOUT PAIN.

Dr. George Fielding of the NYU Program for Surgical Weight Loss and his staff saved my life. There are two other wonderful doctors at NYU, Christine J. Ren Fielding (his wife) and Marina Kurian. Although I was confident that any of these three doctors would do a good job, I chose Dr. Fielding for several reasons. First, he had the lap band surgery himself, and I felt he would really know what I was going through, and that he would really understand my feelings. Second, he is an Aussie, and I love his accent (LOL) - I love to hear him talk, so I ask him a lot of silly questions just to hear him talk in that Australian accent.


I have had five fills so far - I skipped one month because my band was still very tight, and I knew they would tell me I did not need a fill - and I would still have to pay the co-pay. I saved myself a $40.00 co-pay (lol).

I am going in for my 6th filling today, May 13, 2010.

The only thing I hate about their office is that their scale always shows me three pounds heavier than my home scale! So I always ask if I can bring in my scale with me but after laughing at me, they tell me I can't do it (Grrrrr).

I was told by Gaspar, one of the Nurse-Practitioners, that I should write an article for their newsletter about the type of exercising I do to help with the weight loss. I do lots of home exercising by using things commonly found at home, such as lifting weights (liquid laundry detergent), etc! I am thinking about doing that, but I also thought about starting this blog to have a shared support system.

In this blog, hopefully you will find many helpful tools, such as:
1. healthy recipes, called recipe of the day
2. types of exercises
3. activities
4. ability to share your thoughts and feelings

Tandoori Marinade

This fat-free marinade makes chicken, beef, lamb, and even fish tender and tasty.
makes enough for 4 chicken breast or fish fillets or about 1 pound of meat.

Makes 4 servings.

1/2 onion, coarsely, crushed

4 1/2 garlic cloves, crushed

2 1/2 tablespoons minced peeled fresh ginger

1 tablespoon fresh lemond juice

1 cup plain fat-free yogaurt

1/2 teaspoon salt

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground pepper

1/4 teaspoon cinnamon

1/8 teaspoon ground cardamon

1/8 teaspoon ground cloves


In a food processor or blender, combine the onion, gralic, ginger, and lemon juice: puree.
Add the yogurt, salt, coriander, cumin, pepper, cinnamon, cardamom, and cloves: process until combined.

About 1/3 cup: 47 cal.

Dijon Herb Marinade

This marinade can be used on chicken, lamb or fish. Rub on chicken lamb or fish, then refrigerate for at least one hour or overnight.

Makes Six servings.

2 1/2 tablespoons Dijon Mustard

4 teaspoons of minced fresh rosemary

2 tablespoons of chopped fresh oregano, or 3/4 teaspoons dried

1 1/2 tablespoons of water

1 1/2 teaspoons of red-wine vinegar

1 shallot, finely chopped

2 1/2 garlic cloves, minced

In a small jar with a tight-fitting lid, combine all ingredients and shake well.

About 9 calories per 1 1/2 tablespoons