Yeah!! Our newsletters are starting to get to you- glad that you have found us on our blog! Please ask us questions, leave your comments or fun stories! Looking forward to your responses. *Be sure to add your name so I can respond/help you*
Monday, September 28, 2009
Tuesday, September 22, 2009
September Support Group
Join us the 24th for Support Group! We are going to have a panel discussion which gives you the chance to ask questions which have been itching to get out!! (Don't worry we have some special guest that are going to make an appearance too!) 7:00 at the Clinic! See ya soon! :)
Wednesday, August 19, 2009
Added Support
Got your attention didn't we? You thought it was time for the semi-annual undies sale, didn't you? What we really meant was - it is time for another great New U support group next week. No sprinklers involved, we promise. Dr. Gracie Hargraves from Creekside Counseling will be our special guest speaker. Gracie is an expert in the area of emotional eating and a very entertaining speaker. Trust us, YOU DON'T WANT TO MISS THIS! Plan now to attend:

New U Support Group
Emotional Eating - Dr. Grace Hargraves, LCPC, Ed.D
Thursday, August 27th, 7:00 pm
New U Classroom (note we will be meeting in the New U classroom not at the Cancer Center)
And while we are talking about support group, some of you have asked for the recipes not included on last months' Recipe of the Month handout.
Here is the recipe for the Pumpkin Hummus that Paula made:
2 Tablespoons Tahini (this is sesame seed paste, if you have trouble finding it peanut butter makes a good substitute)
2 Tablespoons lemon juice
1 teaspoon ground cumin
1 Tablespoon olive oil
3/4 teaspoon salt
1/8 teaspoon ground pepper
1 - 15 oz can pumpkin
4 cloves garlic
2 Tablespoons cilantro
Process in food processor or blender until smooth. Serve as a dip with fresh veggies.
And here is the recipe for the yummy Ranch dip that Kathryn brought:
5 cups small curd fat-free cottage cheese
2 pkts Ranch dressing mix
Blend well. Serve as a dip with fresh veggies.
Ok the deadline has passed but since we set it- we can change it!! Get us a copy of your favorite NEW U APPROPRIATE recipies so we can get a book together before the holidays.
See U next Thursday (or before for some!)
Wednesday, July 29, 2009
Summer Picnic

Support Group for July was our Summer Picnic! We had loads of fun and even ended up playing a water relay race- (OK so maybe it was really just a hurry and get all the stuff inside and try to get the least amount wet as possible from the sprinklers!!) It was definitely an event that will not soon be forgotten by all in attendance! Now I know some of you really wish you would have been there- no intent on a re-run! We also finished up our Ultimate Weight Loss Challenge with some fun prizes.... WAY TO GO GIRLS you kicked some booty! Thanks to all of those that participated and we will see you next month!!
These recipes are SUPER YUMMO- try 'em out.......
Recipe of the Month – Summer picnic ‘09
Sandi’s Baked Beans
1 – 28 oz can vegetarian Baked Beans
1 – 15 oz can black beans, drained
1/3 cup barbeque sauce
1 – 15 oz can pineapple tidbits, drained
Optional ingredients – chopped green peppers, chopped red onion, imitation bacon bits
`
Paula’s Quinoa Tabouleh
1 cup quinoa, well rinsed and drained
2 cups water
Salt
½ cup edamame, frozen
1 fresh tomato, chopped
½ cucumber, unpeeled, chopped
1 Tablespoon lime juice
1 Tablespoon low sodium soy sauce
Fresh chives, minced
Fresh parsley, minced
Fresh thyme, minced
Always remember to rinse quinoa well before using. Combine quinoa with water and salt in a medium saucepan. Bring to a boil and then cover. Let simmer for 20 minutes. Remove from heat. Place edamame on top of the quinoa and let sit for 5 minutes. Fluff with a fork. Put all ingredients in a glass serving bowl and toss. Add herbs, citrus juices, and soy sauce and toss again. Source – The Eat clean Diet cookbook, Dr. Lisa Hark, Phd, RD
Lesley’s Lemon Water
4 quarts water
2 ½ c Splenda
1 ½ Tablespoon Citric Acid (buy at the pharmacy)
1 ½ Tablespoon lemon extract
1 squirt of lime juice
Mix together. Serve over ice.
Tips for Success:
Enjoy this season of the year – go for a walk, play in the sprinklers, wash a window for some stretching and to brighten your outlook on life, breathe deeply, and eat a fresh tomato! Savor the Summer!
Sandi’s Baked Beans
1 – 28 oz can vegetarian Baked Beans
1 – 15 oz can black beans, drained
1/3 cup barbeque sauce
1 – 15 oz can pineapple tidbits, drained
Optional ingredients – chopped green peppers, chopped red onion, imitation bacon bits
`
Paula’s Quinoa Tabouleh
1 cup quinoa, well rinsed and drained
2 cups water
Salt
½ cup edamame, frozen
1 fresh tomato, chopped
½ cucumber, unpeeled, chopped
1 Tablespoon lime juice
1 Tablespoon low sodium soy sauce
Fresh chives, minced
Fresh parsley, minced
Fresh thyme, minced
Always remember to rinse quinoa well before using. Combine quinoa with water and salt in a medium saucepan. Bring to a boil and then cover. Let simmer for 20 minutes. Remove from heat. Place edamame on top of the quinoa and let sit for 5 minutes. Fluff with a fork. Put all ingredients in a glass serving bowl and toss. Add herbs, citrus juices, and soy sauce and toss again. Source – The Eat clean Diet cookbook, Dr. Lisa Hark, Phd, RD
Lesley’s Lemon Water
4 quarts water
2 ½ c Splenda
1 ½ Tablespoon Citric Acid (buy at the pharmacy)
1 ½ Tablespoon lemon extract
1 squirt of lime juice
Mix together. Serve over ice.
Tips for Success:
Enjoy this season of the year – go for a walk, play in the sprinklers, wash a window for some stretching and to brighten your outlook on life, breathe deeply, and eat a fresh tomato! Savor the Summer!
Monday, June 15, 2009
New U Events
Hey everyone if summer would ever really come.......
I just wanted to make you all aware of some of the fun things we are trying to get going here at the clinic!
* Sandi and I would love to collect your yummy recipes and put them together so your fellow Uers can try some new things. PLEASE PLEASE PLEASE send them our way!!
* I want you to show yourselves off a bit- on our bulletin board across from the scale! Let's make it a brag board where you can boast about what you are up to-- I know some of you are running in community events, reaching the 100#+ loss club, being able to bike again or things like that! Bring in a picture and I'll make you a pin up!! :) :) This could be a lot of fun!
Let me know if you have any other great ideas! Lesley
I just wanted to make you all aware of some of the fun things we are trying to get going here at the clinic!
* Sandi and I would love to collect your yummy recipes and put them together so your fellow Uers can try some new things. PLEASE PLEASE PLEASE send them our way!!
* I want you to show yourselves off a bit- on our bulletin board across from the scale! Let's make it a brag board where you can boast about what you are up to-- I know some of you are running in community events, reaching the 100#+ loss club, being able to bike again or things like that! Bring in a picture and I'll make you a pin up!! :) :) This could be a lot of fun!
Let me know if you have any other great ideas! Lesley
Grilled Cheesy Shrimp Pita Pockets
Serves 8
1 cup canned baby shrimp, drained
½ cup low-fat cheddar cheese, shredded
¼ cup fat-free cream cheese
¼ cup green onions, chopped fine
1 clove garlic, minced
¼ cup pimentos, diced small
4 small whole wheat pitas, cut in half
In a small bowl combine all ingredients except the whole wheat pita and mix well. Divide mixture into 8 equal servings and stuff each pita. Next place on grill over medium heat/medium coals and grill until cheese is melted.
Serve.
Note: This can also be cooked on the stovetop in a large sauté pan over medium heat, use a little non-stick spray to keep your pocket from sticking.
Nutrition Facts per Serving:
Calories – 80, Total Fat – 1 g, Cholesterol – 60 mg, Saturated Fat – 0 g, Sodium – 480 mg, Total Carbohydrates – 9g, Dietary Fiber – 1 g, Protein – 9 g
Tips for Success:
Enjoy this season of the year – go for a walk, plant a new variety of vegetable, wash a window for some stretching and to brighten your outlook on life, breathe deeply, and carry an umbrella.
1 cup canned baby shrimp, drained
½ cup low-fat cheddar cheese, shredded
¼ cup fat-free cream cheese
¼ cup green onions, chopped fine
1 clove garlic, minced
¼ cup pimentos, diced small
4 small whole wheat pitas, cut in half
In a small bowl combine all ingredients except the whole wheat pita and mix well. Divide mixture into 8 equal servings and stuff each pita. Next place on grill over medium heat/medium coals and grill until cheese is melted.
Serve.
Note: This can also be cooked on the stovetop in a large sauté pan over medium heat, use a little non-stick spray to keep your pocket from sticking.
Nutrition Facts per Serving:
Calories – 80, Total Fat – 1 g, Cholesterol – 60 mg, Saturated Fat – 0 g, Sodium – 480 mg, Total Carbohydrates – 9g, Dietary Fiber – 1 g, Protein – 9 g
Tips for Success:
Enjoy this season of the year – go for a walk, plant a new variety of vegetable, wash a window for some stretching and to brighten your outlook on life, breathe deeply, and carry an umbrella.
Monday, June 8, 2009
A Tip to think about when flying
A patient recently went on a trip and wanted us to relay on some information to her fellow lap-banders! When on the plane she had some discomfort while in the air from what she believed was related to the change of pressure and altitude through out the flight. She took some Gas-X and it seemed to make a world of difference! So if any of you are lucky enough to get out of this crummy weather and go somewhere fun....... toss in a bottle! :)
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