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Hi there! If you’d like to see ONLY my extensive research on Vertical Sleeve Gastrectomy, bariatric diet and managing GERD (reflux), you can filter out all my other posts and see just those by clicking HERE. You can see my vlogs about my VSG journey here.

To see any category (recipes, for instance), use the drop down menu to the left labeled “View Posts by Category” and select the category you’d like. Thanks for stopping by!

Carne Guisada

As with most of my recipes, I started with some meat I wanted to use. I had a pack of carne picada beef (a sliced then shredded cut of chuck or some other braising beef) so I was looking for carne picada recipes. Then I stumbled upon something called Carne Guisada. It has potatoes! This is my version of Carne Guisada for the crock pot. Easy and great for a cold rainy evening.

Carne Guisada de Angela

Carne Guisada de Angela



Carne Guisada de Angela

1.25# picada beef (large shred)
EVOO
1 med white onion, frenched
4 cloves garlic, minced
10 small white potatoes, quartered
1 red or green pepper, diced
1/4 tsp ea S/P
1/2 tsp dried oregano
1/2 tsp red pepper flakes
1 small can green chiles
1 cup chicken broth (plus another half cup towards the end of cooking)
splash red wine or apple cider, wine or sherry vinegar
optional: sour cream garnish

Dredge:
1/3 cup flour
1 Tbl chili powder
1 tsp ancho powder
2 tsp cumin powder
1 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper

Preheat crock pot on High. Spray with cooking spray and put a little EVOO in the bottom. Add onions, garlic, pepper and potatoes and sprinkle with 1/4 tsp each salt and pepper, red pepper flakes and oregano.

Dredge the beef in mixture in chunks and put on top of veg. Add green chiles on top of beef.

Check every hour or so to see if you need more broth. This should make a juicy stew.

Cook on high for about 4 hours until the beef is tender.

Add the wine or vinegar after the cooking is done to brighten up the flavour. This is a medium spicy stew. If you are heat sensitive, cut back on chili powder and red pepper flakes. Sour cream is a lovely garnish for this stew.

Beware of Out Patient Procedures

So, a few weeks ago, I got my blood tests and called my gyno to get an appointment to discuss. She answered the phone and told me that her nurse, Alicia, had died suddenly, so she had very restricted hours.

I was so shocked, I started bawling on the spot. I was (and AM) very upset by this news.

I’ve been going to my gyno for years. She is the only Dr I’ve ever liked and who is genuinely interested in me as a person, not just a hooha that needs a probin’. Her nurse and office manager Alicia was a part of the fun atmosphere and I looked forward to seeing them every year. Crazy, right? I actually like my Dr and nurse that much. I was looking forward to sharing my weight loss with Alicia and joking around like we do.

So losing her was shocking to say the least. She was mid 40s, had a husband and kids. TRAGIC.

What happened?

She went in for a simple “out patient” sinus procedure that required general anesthetic. They used propofol. They did not monitor her breathing and she died. Just like that.

Sound familiar? It should. It was what happened to Michael Jackson. And Joan Rivers.

Propofol is a VERY dangerous drug. It is used in these office visit procedures because it dissipates quickly for a fast recovery. HOWEVER, it can also overshoot quite easily and requires a very attentive anesthetist to make sure that the patient’s breathing does not get too slow.

The lesson to be learned from this is to NEVER EVER agree to an “out patient” procedure (read: insurance won’t pay for a proper hospital) that requires anesthetic such as propofol to be used without demanding to see the operating suite. They should have a crash cart. They should have proper monitoring equipment for respiration and blood oxygen. Demand to see your anesthetist’s CV and ask how much experience and training they’ve had. Demand to know the procedures in place for respiratory arrest or other emergencies. IT IS YOUR RIGHT TO ASK THESE QUESTIONS.

Or better: do not have surgery in a Dr’s office. If it’s something you need to be completely out for, then do your damnedest to get admitted to a proper hospital. If Alicia had been in hospital, she would not have died.

Alicia’s death was unnecessary and easily preventable. The anesthetist was inexperienced and did not continue to monitor her after the surgery was done. The office must have been sketchy in general, as several employees quit the day this happened. And YES, the family is suing. DAMN RIGHT.

THIS is why I always preach about taking control of your medical issues. Alicia was a nurse and she didn’t take the time to ask the questions. It happens all the time. It’s a simple procedure, but the anesthetic is not discussed. People tend to be afraid to ask questions or disagree with Drs. DO NOT BE. Be your own advocate. If you’ve got a Dr that won’t answer questions, find another. If your insurance refuses to pay for a hospital procedure, then ASK THE QUESTIONS to ensure your safety. SO MANY Drs do “out patient” surgeries because of insurance pressure. And SO MANY do not have adequate facilities or personnel to handle emergencies. Have someone with you to monitor what’s going on. Any time you’re put under, you should have someone ON SITE with you.

I was not worried about my surgery, as it was in a hospital, but I made out my will just in case. NEVER assume that nothing could go wrong. When you’re dealing with anesthetic, there is much that can go wrong. Be diligent. Don’t be a statistic. Please.

Doenjang Mushroom Soup

I’m in the kitchen today making turkey stock, testing cheese sauce recipes and testing a Korean soybean paste (doenjang) mushroom soup recipe. I hit the jackpot with the soup! It’s easy and SO much umami that you can’t stop making nommy noises! This soup is a little on the salty side, but I don’t mind. If you are salt sensitive, cut back the memmi (or soy) and increase the rice wine vinegar. Also, this is a VERY Asian soup with specific Asian ingredients. I’ll give you more common substitutions, but it will change the overall taste.

Doenjang Mushroom Soup

Doenjang Mushroom Soup


Doenjang Mushroom Soup

EVOO for sauteeing veg (about 1 tsp)
1 8oz package cremini mushrooms, diced
1 shallot, small dice (about 1 Tbl)
3 cloves garlic, minced
3 scallions, 1.5″ pieces
1 tsp dry mustard
1 tsp ground white pepper
1 Tbl Korean doenjang paste (sub Japanese miso, but it’s not as assertive)
**I also think that adding a tsp of gochujang (Korean chili paste) would be awesome in this soup!
1/4 cup Kikkoman memmi soup base (sub soy sauce)
1/4 cup mirin (sub water w/ 1/2 tsp sugar dissolved in it)
1/4 cup seasoned rice wine vinegar
1 cup chicken stock
1/2 cup water
1 tsp corn starch dissolved in 1 Tbl water
2-3 scallions cut on the bias for garnish

In a medium saucepan, start sweating shallots and garlic in EVOO over med low heat. When shallots are soft, add scallions and mushrooms. Up the heat to medium. When mushrooms release their juice, add mustard, pepper and doenjang paste. Stir until the paste melts and coats the veg. When the doenjang has coated the veg, add memmi, mirin, rice wine vinegar and chicken stock. Bring to simmer. Check seasoning. If it is too salty for you, add the half cup water and bring back to simmer. Add cornstarch and simmer for 2-3 minutes to cook the cornstarch. Check seasoning again and serve with scallion garnish.

VSG Six Month Update

I could do a video for this, but I’m not in the mood. So stills you’ll get!

My six month anniversary was yesterday, Nov 17, 2016.

I pulled a still from my first video and I just took a couple for comparison.

Beginning:
I started at 250# and lost 10# before surgery. My waist was 51″.

May 2016

May 2016

Today:
I am at 192.4# (total lost 57.6#) and my waist is 44″.

Nov 2016

Nov 2016



Nov 2016

Nov 2016



I’m taking 20mg Nexium 2x/day to keep the GERD in check, still on the same vitamins and I’m having little issue with the VSG. My volume is still around 6.5 oz, still small, but doable. I’ve learned to adapt to the small portions and usually eat 4-5x a day. When I remember. ;)

My problems now all revolve around the Mirena and hormone imbalances from menopause. BAH. If it ain’t one thing, it’s another.

Overall, I’m doing well. Can’t wait for the next 50# to come off. It’s going to be glorious!

Salsa Verde Chili

I was shopping the other day, thinking about chili. I had a can of Bush’s Chili beans in white so I thought they might work with chicken and salsa verde. IT DOES! Really delicious and I made it in the crock pot to boot. Easy-peasy!

Salsa Verde Chili

Salsa Verde Chili



Salsa Verde Chili
1 pack ground chicken (about 1.25#)
1 tsp salt
.5 tsp black pepper
1 tsp white pepper
1 tsp cumin
.5 tsp dry mustard
1 tsp red pepper flakes
1 tsp ancho chile powder
pinch ground coriander
1 can Bush’s chili beans, white (or any white bean, but you’ll need to up the cumin)
1 sm can diced green chiles
1 onion, diced
3-4 cloves garlic, minced
3/4 to 1 cup salsa verde (I like Herdez because it has a bite to it.)
sour cream and pickled peppers for garnish

Crank up the crock pot to high. Dice up the veg. Mix all the spices in a small bowl and sprinkle on the chicken. Break up chicken a bit to get spices into it.

Put a little oil in the bottom of the crock pot and spray with cooking spray for easy cleanup. Put half the onion and half the garlic on the bottom. Then toss in chicken in blobs. Then the rest of the onion and garlic. Add can of chiles with juice. Add beans with juice. Add salsa verde to cover everything.

Cook on HI for about 4 hours – until the onions are cooked. Stir occasionally. If you cook on the stove, add chicken and cook on med hi for about 5 mins. Turn down to med, add veg and cook the veg until translucent, then add all the other ingredients and let simmer slowly for an hour or so.

Serve with sour cream and pickled peppers if you’ve got them!