Iron Infusions Complete August 17, 2010

Hey gang,

I am now officially done with my iron infusions. They were nothing really. I went into the clinic for 5 days in a row and they lasted about 30 minutes or so. They were a walk in clinic so I had to do 1st come, 1st serve so some days I was there for an hour or better but the infusions themselves are simple. Just a needle pick and then a bag empties through an IV and you’re all set. I feel better (last 1 was yesterday) although I’m waiting for the full effects assuming there isn’t anything else draining on my energy. I do feel better though. I even had someone say the other day that I look better somehow; she said I’m not sure what or how but your skin tone or something looks better. Good news, right!? 🙂 So in a few weeks I’ll get my blood drawn again and check my ferratin levels and such again to see if I’m back to ‘normal’. Meanwhile I’ll continue taking the prescription iron to keep me at a good level hopefully. I have my hernia surgery coming up in the 1st weeks of September so I got to get this up there and keep it there so I can go through with that surgery; I need it so badly. I swear this thing is growing arms and legs now!! So to sum up ya’all, iron infusions are the best route (for me); quick and easy. I’ll post again when I get closer to my hernia surgery and tell you all about that.

I’m nervous about that surgery though because I hear all these stories about people saying their doc went in and found it was worse than they thought and had to reopen the entire incision line from the bariatric surgery; uggg!! I am still trying to deal with that ugly scar let alone go over it again making it that much more irritated! I do feel this will be my case though. My hernia is the size of an orange (see pic) and to top it off with a cherry I can feel hollowness all the way down to my belly button where my incision line is like my abs completely pulled apart or something. I’m assuming he’ll get in there for the orange and see that and want to pull it all back together and have to slice me open entirely all over again. I want to be better, don’t get me wrong, but man my tummy is looking rough!! I had to lift my shirt for the fellow (the CUTE fellow) at the hematologist’s office to check things out and I felt so embarrassed about all the scars and stretch marks on my tummy. All well I guess; all in the name of health and not vanity (maybe a little bit) anyway, right?! Take care everyone. Keep plugging away. BTW: I’m at goal now; 130 lbs and a size 4 in dress clothes and 6 in jeans = SO HAPPY!! *kisses*

Mandy

Sorry it's so yucky looking.

Super Bowl Sunday Cheddar Cornbread Jalepeno Poppers February 1, 2010

I totally lifted this from a Clean Eating Magazine e-mail I received but with the Super Bowl coming Sunday I thought it was too good not to share. I love poppers so these are a must try for me. All good, weight loss surgery friendly, ingredients and minimal time to make. A winner! Do you have any special recipes you’ll be making this Sunday?

Cheddar Cornbread Jalapeño Poppers

Serves: 20. Makes: 40 poppers. Hands-on time: 45 minutes. Total time: 1 hour, 5 minutes.

This crowd-pleaser will be a hit at your next party. Jalapeño poppers are generally laden with cheese, breaded and deep-fried – not exactly a CE-approved snack! So, we lightened up the cheese, mixed it into a cornbread batter for a hearty filler and baked the poppers in the oven. Serve them with your favorite salsa and a bit of low-fat sour cream and you’ve got a great clean appetizer.

INGREDIENTS:

• 20 medium jalapeño peppers
• 1 cup spelt flour or whole-wheat flour
• 1 cup cornmeal, finely ground
• 1 tsp baking powder
• 1 tsp sea salt
• 1 tsp chile powder
• 1/2 tsp cumin, ground
• 3/4 cup low-fat plain yogurt
• 1/4 cup egg whites
• 3 tbsp raw honey
• 1/3 cup cilantro sprigs, chopped
• 3 green onions, thinly sliced (about 1/3 cup)
• 1 1/4 cup shredded low-fat cheddar cheese, divided
• 1/3 cup low-fat sour cream (optional)
• 1/3 cup all-natural jarred salsa (optional)

SPECIAL EQUIPMENT:
Plastic gloves

INSTRUCTIONS:
ONE: Preheat oven to 400°F.

TWO: Wearing gloves, cut stem end off each jalapeño and discard. Cut peppers in half lengthwise and, using a small paring knife or a teaspoon, carefully cut or scoop out seeds and discard. Place peppers cut-side-up on a parchment-lined baking sheet; set aside.

NOTE: Most of the heat in a jalapeño pepper is in the seeds. By removing the seeds, we’re left with a flavorful pepper with a great little kick. Always wear gloves when handling hot peppers.

THREE: In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chile powder and cumin; set aside.

FOUR: In a separate bowl, whisk together yogurt, egg whites and honey. Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined.

FIVE: With gloves, spoon about 2 tsp mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling-side-up.

SIX: Place tray into oven and bake for 10 minutes. Remove from oven, sprinkle stuffed jalapeños with remaining 1/4 cup cheese and continue to bake for 2 more minutes or until top is golden brown and cheese is melted. Let cool at room temperature for 5 minutes before serving. Arrange on a platter and serve immediately with sour cream and salsa for dipping, if desired.

TIP: Make a few adjustments to the filling mixture for a great, simple cornbread recipe. Add all of the cheese into the cornmeal-yogurt mixture. Chop 2 to 3 seeded jalapeño peppers and add them to the mixture as well before pouring it into a nonstick baking pan (9 x 11 x 2). Bake for 15 to 20 minutes at 350°F or until golden brown and a toothpick inserted into the center comes out clean.

Nutrients per 2 poppers (2 stuffed jalapeño halves):
Calories: 82, Total Fat: 1.5 g, Sat. Fat: 0.5 g, Carbs: 13 g, Fiber: 2 g, Sugars: 4 g, Protein: 4 g, Sodium: 171 mg, Cholesterol: 3.5 mg

Recipe by Joanne Lusted