Fatty and a Skinny...

At the beginning of my journey, I weighed an uncomfortable and painful (physically and emotionally) 460 pounds. I ate like a man on death row and felt like one too.

Fast forward...

June 2009

One year later, I am minus 230 pounds! At a very comfortable and very UNpainful 230 pounds. I eat like a bird. A picky and protein loving bird, but a bird all the same.

In the next few months and weeks, I'll be telling you ALLL about it. How I came to the decision about the surgery, the surgery, my family, friends and all the crap (literally) in between.

Thanks for joining me!

Cinnamon Shrimp....say what???

This recipe is great for grilling. I love shrimp. High protein. Small. AND they have their own carry case!

1 bag frozen ready to cook tiger shrimp

3/4 cup soy sauce

1/2 cup dijon mustard

1/4 cup maple syrup

3 tablespoons cinnamon

1 cup water

salt and pepper to taste

So easy! Throw the shrimp in a bowl. Set out. Whisk all other ingredients together. Cover the shrimp with the marinade. Put in fridge. Allow them to thaw while marinating. I marinate mine all day. Pop them on a pre-heated grill for about 4 minutes on each side. I like mine WELL DONE.

Protein: 17 grams for 4 shrimp!! 200mg sodium

Cheezy Wheezy My Neezy

This recipe is also awesome. I'm usually not an egg fan, but something about the cheese. MMMMM. This is also pouch friendly!

Vegetable cooking spray

6 eggs, beaten

1/4 cup flour

1 teaspoon baking powder

1/8 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon Italian seasoning

1 cup milk

1 cup cottage cheese

4 ounces cream cheese cubed

1 cup cubed sharp cheddar

Preheat oven to 350 degrees. Spray a 9x9-inch baking pan with vegetable spray and set aside.In a large bowl, beat the eggs until frothy. Whisk in flour, baking powder, salt, pepper, seasoning, milk, and cottage cheese. Stir in cubed cheeses. Pour into greased 9x9 inch pan. Bake for 30-35 minutes or until puffed, golden and set. Makes eight servings.

Per Serving: Calories 202; Protein 16 g; Fat 12 g; Carb s7 g; Sugar 3 g; Sodium 272 mg

TIPS and TRICKS

Don't let the cottage cheese put you off, it bakes right in and you can't even tell.

The cream cheese is best cubed when put in the frezzer for 20 minutes.

Put extra cheese on top at the 25 minute mark.

Blackberry Orange Custard

This custard recipe can be made with any kind of fruit. It calls for blueberries, but I LOVE blackberries. It's rich, velvety and feels good in my pouchie.

1 cup blueberries (or anything else that goes with orange zest)

1 tablespoon orange zest

4 eggs, beaten

Pinch of salt

2/3 cup Splenda

1 teaspoon vanilla extract

1/3 cup fat-free half & half

1 cup milk

Preheat oven to 325 degrees. Place six 4-ounce custard cups or ramekins in a large baking dish. Divide blueberries and orange zest among them and set aside.In a large bowl whisk together the eggs, salt, Splenda, vanilla, half & half, and milk just until blended. Pour through a fine mesh sieve over the berries. (If you mix the preceding ingredients in a food processor or blender you don't have to strain.)Fill baking dish with hot water halfway up the sides of the cups. Bake for 25-40 minutes or until set, but still jiggly in the middle or a sharp knife inserted in the center comes out clean. Remove from water bath to a wire rack and cool. Cover and chill. Makes six servings.

Per Serving: 104 Cal; 6 g Protein; 6 g Tot Fat; 7 g Carb; 1 g Fiber; 5 g Sugar; 99 mg Sodium