Undead and Unwed by Mary Janice Davidson

This is the latest series that I have been listening to on audio cd. Let me say that this series has quite a bit of profanity and is very graphic with its descriptions of the heroines "sexual escapades". This wouldn't bother me too much except that I listen to these at work! The heroine is kind of annoying, this is especially true of the audio cds. She is suppose to be snarky, wise cracking, and dare I say witty but mostly it just comes across as immature. It is very hard to take her seriously and therefore hard to really care what happens to her. She agrees at one point to help overthrow one of her areas current vampire leaders in exchange for the latest line of designer shoes.
She befriends a gay doctor (one of her first victims?!?), has a best friend that basically supports her financially and who the author makes spout off the most ignorant anti racist remarks that even though they are often in jest, become grating after awhile.
This series is meant more as a humorous take on modern day vampires with the heroine making fun of the stereotypes and vampire cliches. I find it kind of annoying that Betsy has none of the traditional vampire weaknesses however. Yes, I know that she is suppose to be the vampire queen but even royalty has weaknesses! What fun (and how interesting or relate able) is it when the heroine has little if any threat to her and seems to have almost everyone (including dogs) fawning at her feet. I personally find it hard to feel any connection with someone who's biggest worry is possibly scuffing her newest pair of designer shoes!
I also am getting really tired of vampire love interests named Eric! Especially when they continually spout off sexist, "no woman of mine is going to", lines.
Okay, to be fair, it is an easy listen and the story isn't hard to follow at all but die hard (no pun intended) vampire fans will probably want to pass this series up. If you are looking for something to pass the time, that isn't too deep, then you might enjoy this series.

The Southern Vampire Series by Charlaine Harris

I have to admit that I first became curious about these books after catching the television series "True Blood" on HBO. Since becoming a mother and because I am working full time, I rarely have time to sit down and read for pleasure anymore. I decided to get these books on CD. I was very pleased with the narrator and the fact that they are unabridged versions of the books. I have to say that there are characters in the books that I am enthralled with. The same characters in the "True Blood" television series version haven't held much interest for me at all. Maybe this will change in future seasons of the television series as characters are developed more.
If you are thinking that the television series follows the book closely enough that you really aren't missing anything by not reading (or listening) to the books...you are wrong, dead wrong in fact. The character development for one is so much more in depth in the books and some of the characters are so much more compelling in the books (Eric for one). I found myself not really liking Bill in the books and that really surprised me. But then I like Tara in the television series and feel she isn't really fleshed out in the books. Honestly, if you like supernatural love stories, then these are certainly not to be missed. But be forewarned, these are not the Twilight books filled with teen longing and restraint. Sookie, the heroine, although a late sexual bloomer, explores and lives her fantasies in some detail with more than one supernatural being. I am not saying that she is promiscuous, just that she is a happy, healthy 20 something with normal desires that she acts on with unconventional partners.
As I mentioned before, the narrator that voices Sookie in the recorded books is very good. She draws you in and makes the story come alive. I often find myself smiling in remembrance of my time in Louisiana and the accents the narrator so effortlessly affects.
You can order you copies of the recorded books HERE!

one pot

I find there are always questions about good post weight loss surgery cookbooks and recipes. I have reviewed many of them and posted sample recipes from each one. If you like them, you can order any of these books from my Amazon store in the left hand column. I am a HUGE fan of crockpot cooking so there are several healthy (and simple) crockpot recipes that are high in protein and will freeze very well. The average crockpot recipe last my husband and I for ten or more servings so when you realize that, they are also super affordable!

http://luvsexytrstno1.blogspot.com/2008/06/more-low-carb-slow-cooker-recipes.html

http://luvsexytrstno1.blogspot.com/2008/03/recipes-for-life-after-weight-loss.html

http://luvsexytrstno1.blogspot.com/2007/05/cookin-for-weight-loss-surgery-patients.html

http://luvsexytrstno1.blogspot.com/2007/05/eating-well-after-weight-loss-surgery.html

http://luvsexytrstno1.blogspot.com/2007/06/recipes-from-before-and-after.html

http://luvsexytrstno1.blogspot.com/2007/05/recipes-from-weightloss-surgery-for.html

http://luvsexytrstno1.blogspot.com/2008/06/recipes-from-eating-for-life-by-bill.html

http://luvsexytrstno1.blogspot.com/2006/04/cool-new-recipes.html

http://luvsexytrstno1.blogspot.com/2007/03/before-and-after.html

http://luvsexytrstno1.blogspot.com/2008/06/one-pot-cooking.html

http://luvsexytrstno1.blogspot.com/2008/05/200-low-carb-slow-cooker-recipes-by.html

Too Much?!

This posted totally out of order but you can probably figure out the story line none the less. This book was marked 25% off. I will be the first to admit that the story is pretty thin and the illustrations aren't that great but this is the first book that I have seen that is written for small children (besides Sesame Streets Happy Healthy Monsters series) about diet and exercise.

Dr. Shapiro's Picture Perfect Weight loss

I purchased this book about 5 years ago and loved it so much that I bought copies for a few of my friends. It can really open your eyes as to wasted calories in your everyday eating. One of the pages that sticks out in my mind was one that showed you could have a whole LOAF of bread with jam for the calories in one sweet roll! It is a very visual book so the impact is very profound sometimes, especially when you see a photo showing a whole loaf of bread with jam next to a tiny sweet roll! There are many other profound examples (4 ears of corn on the cob equallying the same calories as a medium order of french fries). I think it is a great book just for the photo pages alone.
Buy yours here...
http://astore.amazon.com/luvsexsraving-20/detail/0446691313

more low carb slow cooker recipes

200 low-carb slow cooker recipes by Dana Carpender
I love this book. I haven't found a recipe from it that I have tried that hasn't turned out wonderful. Most are super easy and make the average post weight loss surgery patient several servings. My husband usually has several servings to take for lunch and we will eat dinner twice off of a single recipe. I hope if you like these recipes, you will check out my link to purchase the book (on the side bar) from Amazon. I want to buy copies for Christmas gifts this year, I love it that much. This is my second post of recipes from this book. Be sure to click on the search term, "low carb" listed at the start of this post to bring up the other post from this cookbook, if you haven't already seen it. Happy cooking!
buy yours here!
http://astore.amazon.com/luvsexsraving-20/detail/1592330762

maple-pumpkin custard
15 oz canned pumpkin
1 cup carb count down dairy beverage
1/2 cup heavy cream
1/3 cup sugar free pancake syrup
1/3 cup splenda
1/2 tsp maple flavoring
3 eggs 1 pinch salt
1 tbs pumpkin pie spice
1/3 cup chopped pecans
1 1/2 tsp butter
sugar free/fat free whipped topping
in a mixing bowl, whisk together the pumpkin, carb countdown, cream, pancake syrup, splenda, maple flavoring, eggs, salt, and pumpkin pie spice.
Spray a 6 cup glass casserole dish with nonstick cooking spray. Pour the custard mixture into it. Place it in your slow cooker. Now carefully fill the space around the casserole with water, up to 1" from the rim. Cover the slow cooker, set it to low, and let it cook for 3 or 4 hours.
Remove the lid, turn off the slow cooker, and let it cool till you can remove the casserole dish without scalding your fingers. Chill the custard for several hours. Before serving, put the pecans and butter in a heavy skillet over medium heat and stir them for 5 minutes or so. Set aside. Also have the whipped topping made and standing by. Serve the custard with a dollop of whipped topping and 1 tbs of toasted pecans.
6 servings at 341 calories, 31 grms fat, 7 gms protein, 10 grms carbs, 3 grms fiber

Albondigas en Salsa Chipotle
1/2 medium onio, chopped
1 tsp oil
1 tsp cumin
1 tsp ground coriander
3 cloves garlic, crushed
1 tsp dried oregano
1 tsp dried thyme
14 1/2 oz canned tomatoes with green chiles, drained
1 cup chicken broth
1/2 tsp chicken bouillon concentrate
1 chipotle chile canned in adobo sauce, or more to taste
1 lb ground round
1 lb ground turkey
1 egg
1 tsp pepper
1/2 tsp ground allspice
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp dried oregano
2 tsps salt
1/2 medium onion, finely chopped
3 cloves garlic crushed
2 tbs olive oil
In a big heavy skillet, saute 1/2 onion in the 1 tbs oil over medium-high heat until translucent. Add the 1 tsp ground cumin, 1 tsp coriander, 3 cloves garlic, 1 tsp oregano, and 1 tsp thyme and saute for another minute or two. Transfer the mixture to your blender or food processor. Add the tomatoes, broth, bouillon, and chipotle. Blend until smooth and pour into your slow cooker. Cover the slow cooker, set it to low, and start it cooking as you make the meatballs. Place the beef, turkey, egg, pepper, allspice, 1/2 tsp cumin, 1/2 tsp coriander, 1 tsp oregano, salt, 1/2 onion, and 3 cloves garlic into a big bowl and use clean hands to smoosh it all together. Form it into meatballs. In the skillet, heat 2 tbs oil over medium-high heat and brown the meatballs on all sides. Transfer the meatballs to the slow cooker, re-cover, and let the whole thing cook for 3 or 4 hours. Scoop the meatballs out with a slotted spoon and put them in a serving bowl.
8 servings at 297 calories, 20 grms fat, 23 grms protein, 5 grms carbohydrates, 1grms fiber

Hot Asian Ribs
3 1/2 lbs country-style pork ribs
4 scallions, sliced
1/4 cup soy sauce
1/3 cup splenda
1 tsp blackstrap molasses
2 tbs white wine vinegar
2 tsps toasted sesame oil
2 tsps lemon juice
1/2 tsp hot sauce
1 clove garlic
1/2 tsp ground ginger
1/2 tsp chili powder
1/4 tsp red pepper flakes
6 tsps Hoisin sauce
put the ribs in your slow cooker. In a bowl, mix together the scallions, soy sauce, splenda, molasses, vinegar, sesame oil, lemon juice, hot sauce, garlic, ginger, chili powder, red pepper flakes, and Hoisin Sauce. Pour the sauce over the ribs. Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours. 6 servings at 469 calories, 35 grms fat, 32 grms protein, 4 grms carbohydrates, 1 grm fiber

Stuffed Pepper
6 large green peppers
1 1/2 lbs bulk Italian sausage
1/2 head cauliflower
2 cups no sugar added spaghetti sauce
2/3 cups crubled feta cheese
1/2 cup chopped onion
1/4 cup chopped tomato
1/4 cup chopped fresh parsley
2 tbs chopped black olives
1 clove garlic crushed
1/2 tsp salt
1 tsp Italian seasoning
1/2 tsp red pepper flakes
Cut the tops off the peppers. Remove the usable pepper wall from the stems and chopp it, discarding the stems and seeds. Reserve the pepper shells. In a big skillet, brown and crumble the sausage till done. Drain the fat. Run the cauliflower through the shredding blade of a food processor. Place the resulting Cauli-rice in a big mixing bowl. Put 1 cup of the spaghetti sauce in the slow cooker. Add the rest to te Cauli-rice. Add the cheese, onion, tomato, parsley, olives, garlic, salt, Italian seasoning, red pepper, cooked sausage, and the chopped bit of green pepper to the Cauli-rice. Combine well. Divide the mixture between the bepper shells. Put the stuffed peppers in the slow cooker. Cover the slow cooker, set it to low, and let it cook for 4 to 5 hours.
6 servings at 592 calories, 51 grms fat, 18 grms protein, 18 grms carbs, 5 grms fiber

Hosin Sauce
4 tbs soy sauce
2 tbs natural peanut butter
2 tbs Splenda
2 tsps white vinegar
1 clove garlic
2 tsps dark sesame oil
1/8 tsp five-spice powder
just assemble everything in your blender and blend until it's smooth. Store it in a tightly lidded jar in the fridge.
6 servings of about 1 tbs each at 52 calories, 4 gms fat, 2 gms protein, 2 grms carbs

Peaches with butterscotch sauce
1 lb frozen, unsweetened, sliced peaches
2 tsps lemon juice
1/3 cup splenda
2 tbs sugar-free imitation honey
1/2 tsp blackstrap molasses
2 tbs heavy cream
1/4 tsp cinnamon
2 tbs butter, melted
place the peaches in your slow cooker. (I didn't even bother to thaw mine) In a bowl, stir together the lemon juice, Splenda, honey, molasses, cream, cinnamon, and butter. Pour the mixtureover the peaches. Cover the slow cooker, set it to low, and let it cook for 6 hours.
6 servings at 86 calories, 6 gms fat, 1 grm protein, 9 grms carbs, 2 grms fiber

Maria's Eggs Florentine
2 cups shredded cheddar cheese, divided
10 oz frozen chopped spinach, thawed and drained
8 oz canned mushrooms, drained
1/4 cup chopped onion
6 eggs, beaten
1 cup heavy cream
1 tsp black pepper
1/2 tsp Italian seasoning
1/2 tsp garlic powder
Spray your slow cooker with nonstick cooking spray. Spread 1 cup of hte cheese on the bottom of hte slow cooker. Layer the spinach, mushrooms, and onion. In a bowl, combine the egg, cream, pepper, Italian seasoning, and garlic powder. Pour the mixture into the slow cooker. Top with the remaining 1 cup cheese. Cover the slow cooker, set it to high, and let it cook for 2 hours, or until center is set.
4 servings at 568 calories, 48 grms fat, 27 grms protein, 10 grms carbs, and 4 grms fiber

Avocado Aioli
2 ripe Avacados
1/4 cup mayonnaise
1 tbs lime juice
1-2 cloves garlic, crushed
1/4 tsp salt
scoop the avacado flesh into a blender or food processor. Add the mayonnaise, lime juice, garlic, and salt and process until smooth.
8 servings at 127 calories, 13 gms fat, 1 grm protein, 3 grms carbs

Chuck with Avocado Aioli
3 lbs boneless beef chuck roast
1 tbs olive oil
1 medium onion, finely chopped
1/2 cup water
1 tsp beef bouillon concentrate
3 tbs Worcestershire sauce
1 tsp dried oregano
1 clove garlic, crushed
avacado aioli
season beef with salt and pepper. In a big skillet, sear the beef all over in the oil. Transfer the beef to your slow cooker. Add the onion. In a bowl, combine the water and bouillon. Pour it over the beef. Add the Worcestershire sauce, oregano, and garlic. Cover the slow cooker, set it to low, and let it cook for 8 hours. serve with Avacado Aioli.
8 servings at 381 calories, 28 grms of fat, 27 grms of protein, 3 grms carbs

Cauliflower, Cheese, and Spinach soup
6 cups cauliflower florets, cut into 1/2" pieces
1 quart chicken broth
1/2 cup minced red onion
5 oz bagged baby spinach leaves, pre-washed
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp pepper
4 cloves garlic, crushed
3 cups shredded smoked Gouda Cheese
1 cup Carb Countdown dairy beverage
In your slow cooker, combine the cauliflower, broth, onion, spinach, cayenne, salt, pepper, and garlic. Cover the slow cooker, set it to low, and let it cook for 6 hours or until the cauliflow is tender/ When the time is up, stir in the Gouda, a little at a time, and then the Carb Countdown. Re-cover the slow cooker and cook for another 15 minutes or until the cheese has thoroughly melted.
8 servings at 214 calories, 14 grms fat, 17 grms protein, 7 grms carbs, 2 grms fiber

Citrus Spice Chicken
1/3 cup lemon juice
2 tbs splenda
1/2 tsp orange extract
1/2 cup no sugar ketchup
2 tbs sugar free marmalade
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/8 tsp ground cloves
1/4 tsp cayenne
3 lbs skinless chicken thighs
In a bowl, stir together the lemon juice, splenda, orange extract, ketchup, marmalade, cinnamon, allspice, cloves, and cayenne. Put the chicken in your slow cooker and pour the sauce over it. Cover the slow cooker, set it to low, and let it cook for 6 hours.
5 servings at 191 calories, 6 gms fat, 31 grms protein, 2 grms carbs

Dana's snack mix, slow cooker style
4 tbs butter, melted
3 tbs Worcestershire sauce
1 1/2 tsps garlic powder
2 1/2 tsps seasoned salt
2 tsps onion powder
2 cups raw pumpkin seeds, shelled
1 cup raw sun flower seeds, shelled
1 cup raw almonds
1 cup raw pecans
1 cup raw walnut pieces
1 cup raw cashews
1 cup dry roasted peanuts
If you have got a little time, you can just put the butter in the low cooker, turn it to low, and wait for it to melt. Otherwise, melt it on the stove or in the microwave, and then transfer it to the slow cooker. Add the Worcestershire sauce, garlic powder, seasoned salt, and onion powder. Stir it all together. Add the nuts and seeds. Stir well, until all the nuts are evenly coated. Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours, stirring once or twice if you are around. Uncover the pot, stir the nuts and seeds p, and cook for another 45 to 60 minutes to dry the nuts and seeds. Let them cool before storing them in an airtight container. 24 servings of 1/3 cup, each with 279 calories, 25 grms fat, 9 grms protein, 9 grms carbs, 3 grms fiber

Glazed chicken Wings
3 lbs chicken wings
1/2 cup sugar free imitation honey
1/2 cup splenda
1/2 cup soy sauce
2 tbs oil
2 cloves garlic
2 tbs low carb or sugar free ketchup
Cut the chicken wings into drummettes. Season them with the salt and pepper and put them in your slow cooker. In a bowl, stir together the honey, splenda, soy sauce, oil, garlic, and ketchup. Drizzle the mixture over the wings and stir to coat. Cover the slow cooker, set it to low, and let cook for 6 to 8 hours.
8 servings at 144 calories, 10 grms fat, 10 grms protein, 2 grms carbs

Southwestern Barbecue
1/2 cup tomato sauce
1 tbs splenda
1 1/2 tbs canned, sliced jalapenos
2 tbs lime juice
1/8 tsp blackstrap molasses
1 tsp ground cumin
1/4 tsp red pepper flakes
4 lbs skinless chicken thighs
Combine everything except the chicken in your slow cooker and stir well. Place the chicken in the sauce, meaty side down. Cover the slow cooker, set it to low, and let it cook fo 6 hours.
6 servings at 215 calories, 7 grms fat, 34 grms protein, 2 grms carbs

Ribs N Kraut
2 lbs country style pork ribs
1 medium Granny smith apple, diced
1/2 medium onion, sliced
16 oz sauerkraut, rinsed and drained
3 tbs splenda
1/2 tsp blackstrap molasses
1 tsp caraway seeds
1/4 cup dry white wine
Put the ribs, apple, and onion in your slow cooker. Cover with the sauerkraut. In a bowl, stir together the splenda, molasses, caraway seeds, and wine. Pour the mixture over the sauerkraut and ribs. Cover the slow cooker, set itto low, and let it cook for 8 hours.
6 servings at 286 calories, 19 grms fat, 18 grms protein, 7 grms carbs, 3 grms fiber

Ranch-E-Cue Wings
2 lbs turkey wings
3 tbs olive oil
1/2 cup chicken broth
3 tbs ranch style dressing mix
1/2 cup low carb barbece sauce
Cut the turkey wings at the joints, discarding the pointy wing tips. In a big skillet, heat the oil and brown the turkey all over. Transfer the turkey to your slow cooker. In a bowl, mix together the broth, dressing mix, and barbecue sauce. Pour the mixture over the wings. Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours.
4 servings at 246 calories, 17 grms fat, 18 grms protein, 5 grms carbs

recipes from Eating for Life by Bill Phillips

Although the recipes call for myoplex lite protein powders (he does alternate say any low carb/low sugar protein powder (soy or whey) with at least 24 grams of protein, will work also), you can use your favorite protein powder instead. These recipes are great for new post ops and people on the soft or pureed food stages.
Buy your here!
http://astore.amazon.com/luvsexsraving-20/detail/0972018417

Strawberry Banana Smoothie
12 oz cold water
1 packet vanilla Myoplex Lite
1 small banana
6 frozen strawberries
pour cold water in blender. then add myoplex powder and blend on medium for 30 more seconds. add frozen strawberries and blend on high speed until smooth, about 30 more seconds.

Pina Colada
12 oz cold water
1 packet vanilla Myoplex lite
1/2 cup unsweetened pineapple chunks
1/4 tsp coconut extract
6 ice cubes
pour cold water in blender. then add myoplex powder and blend n medium speed for 15 seconds. Add pineapple chunks and coconut extract; blend for 30 seconds. add ice cubes and blend on high speed until smooth, about 30 more seconds.

Cookies and cream
12 oz cold water
1 packet vanilla Myoplex lite
1/4 cup Cool Whip Lite
6 ice cubes
3 chocolate wafer cookies
pour cold water in blender. Add Myoplex powder and blend on medium speed for 15 seconds. pour into a tall glass, serve and enjoy


Very Cherry
12 0z cold water
1 packet chocolate Myoplex lite
1/3 cup frozen cherries, unsweetened
6 ice cubes
pour cold water in blender. then add Myoplex powder and blend on medium speed for 15 seconds. Add frozen cherries; blend for 30 more seconds. Add ice cubes and blend on high speed until smooth, about 30 more seconds.

Sparkling Orange
12 oz diet orange soda
6 oz light, fat-free orange flavored yogurt
1 scoop (about 24 grams of protein) vanilla protein powder (whey or soy)
1/2 orange, peeled
6 ice cubes
our orange soda in blender. then add yogurt and protein powder; blend on medium speed for 15 seconds. Add peeled orange and blend for 30 more seconds. add ice cubes and blend on high speed until smooth, about 30 more seconds.

Apple pie a la mode
6 oz cold unsweetened apple juice
6 oz cold water
1 packet vanilla Myoplex lite
1/2 tsp Butter Buds
1/4 tsp cinnamon, divided
6 ice cubes
2 tbsp Cool Whip Free
pour cold apple juice and water into blender. then add Myoplex powder and blend on medium speed for 15 seconds. Add Butter Buds and half the cinnamon; blend for 30 more seconds. Add ice cubes and blend on high speed until smooth, about 30 more seconds.

Chocolate Peanut Butter Blend
12 oz cold water
1 packet chocolate Myoplex Lite
1 tbsp natural peanut butter
6 ice cubes
pour cold water in blender. then add Myoplex powder and blend on medium speed for 15 seconds. Add peanut butter; blend for 30 more seconds. Add ice cubes and blend on high speed until smooth, about 30 more seconds.

All that Razz
8 0z light, fat-free, sugar free vanilla yogurt
1 scoop(about 24 grams of protein) vanilla protein powder (soy or whey)
1/2 cup fresh or frozen red raspberries
1 squeeze of lime juice
sugar substitute, to taste
3 ice cubes
spoon yogurt into blender. Add protein powder and blend at low speed until smooth, about 30 seconds. Add raspberries, lime juice and sugar substitute. Blend on high speed until smooth, about 30 more seconds.

Anyday Sundae
1/2 cup skim milk
1 scoop (about 24 grams of protein) vanilla protein powder (whey or soy)
2 cups frozen banana slices (about 2 medium bananas)
4 tsp sugar free chocolate syrup
4 tbsp fat free Reddi-whip
2 tsp chopped nuts
2 maraschino cherries
pour the skim milk into blender. add protein powder and blend on high speed for about 15 seconds. Add frozen banana slices and blend on high speed for 45 seconds or until smooth (stopping blender to stir with spoon and scrape down sides as needed). Spoon into 2 dessert bowls. Top each sundae with 2 tsps of chocolate syrup, 2 tablespoons of Reddi-Wip, a teaspoon of chopped nuts and a cherry.

Banannas Foster Style
1 banana, sliced
2 tbsps sugar-free maple syrup
1 portion low-fat cottage cheese (about 1/2 cup)
lightly coat a small nonstick skillet with butter flavored cooking spray and place over medium heat. Add sliced bananas and fry for about 1 minute. Add maple syrup to the skillet and gently stir to coat the banana slices; continue to cook for another minute. place cottage cheese on a small serving plate and microwave on high until heated through, about 20 seconds. top cottage cheese with maple-glazed banana slices

Berry Parfait
1/2 cup strawberries, sliced, fresh or frozen, thawed and drained
1/2 cup blueberries, fresh or frozen, thawed and drained
2 packets sugar substitute (Splenda or Equal)
2 portions low-fat cottage cheese (about 1 cup)
6 oz light, fat-free vanilla yogurt
1/4 tsp vanilla extract
1/4 tsp almond extract
place strawberries in a small bowl and sprinkle with a packet of sugar substitute. Place blueberries in a separate small bowl and sprinkle with the second packet of sugar substitute. In a medium mixing bowl, combine cottage cheese, vanilla yogurt, vanilla extract and almond extract, mix well. Layer blueberries, then yogurt mixture and strawberries in two parfait glasses.

Fortified Fudgesicle
1/2 cup fat-free (sugar free or sugar reduced if you can find it) evaporated milk
1 1/2 cup low-fat cottage cheese
1 package (4 serving size) fat-free, sugar-free chocolate instant pudding mix
pour fat free evaporated milk in blender. Add cottage cheese and blend at medium speed until smooth, about 45 seconds. Add the pudding mix and blend on high speed until thick and creamy, about 45 more seconds (stopping blender to stir with spoon and scrape down sides as needed)
spoon pudding mixture into 6 popsicle molds or paper cups. insert wooden sticks and place in freezer for about 3 hours.

Black Forest Pudding
1 cup cold skim milk
1 packet chocolate Myoplex lite
2 tbsp fat-free, sugar free chocolate instant pudding mix
1/2 cup sugar-free cherry pie filling
1/2 cup Cool Whip Free
Pour skim milk in blender. Then add Myoplex powder and blend on medium speed for 15 seconds. Add pudding mix and blend on high speed until thick and creamy, about 45 seconds (stopping blender to stir with spoon and scrape down sides as needed). Spoon layers of pudding and cherry pie filling in 2 dessert glasses. Chill in refrigerator for at least 20 minutes. Top each with a dollop of Cool Whip.

Banana Cream Pudding
1 cup skim milk
1 packet Myoplex lite
2 tbsp fat-free, sugar-free banana instant pudding mix
1 banana sliced
1/2 cup Cool Whip Free
pour skim milk in blender. Then add Myoplex powder and blend on medium speed for 15 seconds. Add pudding mix and blend on high speed until thick and creamy, about 45 more seconds (stopping blender to stir with spoon and scrape down sides as needed) Spoon into 2 dessert glasses and chill in refrigerator for at least 20 minutes. Top each serving with half the banana slices and a dollop of Cool Whip.

Strawberry cheesecake
1 cup low-fat cottage cheese
1 tbsp vanilla extract
3 tbsp Splenda granular
12 oz fat-free cream cheese, softened at room temperature
1 cup egg substitute
1 ready crust reduced fat graham cracker crust
1/2 cup fat-free sour cream
2 tsp sugar substitute
1 cup fresh strawberries, sliced
preheat oven to 35 degrees. Spoon cottage cheese into blender and blend until smooth, about 30 seconds. Add vanilla extract and Splenda; blend for about 15 more seconds. Add the softened cream cheese and blend for about 30 seconds, scraping down the sides as needed. While blending, gradually add the egg substitute and continue to blend until smooth, about 45 seconds. Pour cheese filling into ready crust and bake until set, about 35 minutes. Remove cheesecake from oven and cool for about 15 minutes. Then cover and refrigerate for at least 2 hours. Prior to serving, in a small mixing bowl, combine sour cream and sugar substitute. Slice cheesecake into 8 portions, top with sliced strawberries and sour cream.

Golden Pancakes
1 cup uncooked whole-grain oats (not instant)
6 egg whites
1 cup fat-free cottage cheese
1/4 tsp ground cinnamon
2 packets sugar substitute
1/2 cup sugar-free maple syrup
1/4 cup mixed berries
Lightly coat a nonstick skillet or griddle with cooking spray; place over medium heat. In a blender, combine oats, egg whites, cottage cheese, vanilla, cinnamon and sugar substitute. Blend on medium speed until smooth, about 1 minute. Pour batter, about 1/4 cup at a time, onto hot skillet. Cook pancake until bubbly on top and dry around the edges, about 3 minutes. While pancakes are cooking, microwave maple syrup until warm, about 20 seconds. Place a portion of pancakes on 2 separate plates. Top with warm maple syrup and mixed berries.

Chocolate Oatmeal
1/3 cup uncooked whole-grain oats (not instant)
1/2 cup water
1 scoop (about 24 grams of protein) chocolate protein powder (whey or soy)
1 tbsp natural peanut butter
sugar substitute, to taste
1/2 cup skim milk
In a bowl, combine oats, water and protein powder. Microwave on high until oats are cooked, about 2 minutes. Stir in the peanut butter and add sugar substitute to taste. Pour milk on top.

Vanilla Nut Cereal
3 tbsp Cream of Wheat cereal (not instant)
3/4 cup water
1 scoop (about 24 grams of protein) vanilla protein powder (whey or soy)
1/4 tsp ground cinnamon
sugar substitute, to taste
1 tbsp slivered almonds
1/4 cup skim milk
In a bowl, combine Cream of Wheat, water and protein powder. Microwave on high for 1 minute. Stir, then return to microwave for 30 seconds. Stir again, and microwave for 30 more seconds if needed, to thicken. Sprinkle with cinnamon, sugar substitute and slivered almonds. Pour in milk and serve.

200 low-carb Slow Cooker Recipes by Dana Carpender

Anyone who has been reading my blog for awhile knows that I love to cook in my crockpot. It is usually very easy and quick. There is nothing like coming home from work or a long walk to find your house smelling yummy and to have dinner basically waiting for you. My latest crock pot is a digital one that automatically turns to warm after the cooking time is up so it's even more convenient than most! Anyhoo, I have recently been informed that carbs are the devil and there fore should be avoided at all costs especially after weight loss surgery as they and drinking with your meals will surely cause weight gain. Okay those are generalized blanket statements but you get my drift. Since I like to ad an occasional bow to my hand basket as it is even with out the occasional carb discretion, I am really trying to be good here. If you read the old post about the cost of groceries, then you know that eating low carb can cost you. My cart was filled with meat and spices and not much else. But hey, when I was vegan (what a switch huh?!?), the fresh fruit and veggies really cost me too and I was always making beans in the slow cooker! Hey, I like beans but not everyday. I have tried about 1/2 of the recipes I am going to list for you. All have worked wonderfully. I didn't make the calirice that some of the recipes suggested as a good compliment to the main dish and we didn't really need it. Typically these recipes last us for 3 or more meals. When you look at it that way, the initial grocery sticker shock doesn't seem tooo bad.
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Seriously simple chicken chili
2 lbs boneless, skinless chicken breasts
16 ounce jar of prepared salsa
1 tbs chili powder
1 tsp chicken bouillon concentrate
3 oz shredded montery jack cheese
6 tbs light sour cream
put the chicken into the slow cooker. In a bowl, stir together the salsa, chili powder, and bouillon, making sure the bouillon's dissolved. pour the mixture over the chicken. cover the slow cooker, set to low, and let it cook for 7-8 hours. when the time is up, shred the chicken with a fork. serve topped with the cheese and sour cream. 6 servings at 263 calories 9 gms fat, 39 grms protein, 2 grams fiber, and 6 grms carbs

chicken cacciatore
6 skinless chicken leg and side quarters (3lbs)
2 cups no sugar added spaghetti sauce (Hunt's makes one)
8 oz whole canned mushrooms, drained
2 tsps dried oregano
1/2 cup chopped onion
1 green bell pepper, diced
2 cloves garlic, crushed
1/4 cup dry red wine
simply put everything in your slow cooker and stir it up to combine. cover the slow cooker, set it to low, and let it cook for 7 hours. when the time is up, remove the chicken with tongs and put in a big serving bowl. and ladle the sauce over the chicken. If you like you can serve this over Cauli- rice, spaghetti squash, or even low-carb pasta.
6 servings at 293 calories each, 8 grams fat, 42 grams protein, 4 grams fiber, 11 grams carbs

Cauli-Rice
1/2 head cauliflower
simply put the califlower through your food processor using the shredding blade. this gives it a texture that is very similar to rice. you can steam it, microwave it, or even saute it in butter. Whatever you do, though, don't over cook it! Try microwaving it in a casserole dish with a lid and a couple of tbs of water on high for 7 minutes.
3 cups (3-4 servings) 24 calories, 2 grms protein, 2 grms fiber, 5 grams carbs

curried chicken with coconut milk
3 lbs skinless chicken thighs
1/2 cup chopped onion
2 cloves of garlic, crushed
1 1/2 tbs curry powder
1 cup coconut milk
1 tsp chicken bouillon concentrate
put the chicken in the crock pot. Place the onion and garlic over it. in a bowl, mix together the curry powder, coconut milk, and bouillon. pour the mixture over the chicken and vegetables in the slow cooker. cover the slow cooker, set it to low, and let it cook for 6 hours.
5 servings at 310 calories, 18 grms fat, 32 grms protein, 6 grms carbs, and 2 grms fiber

chicken vindaloo
6 lbs boneless, skinless chicken thighs
1 medium onion, chopped
5 cloves garlic, crushed
1/4 cup grated ginger root
4 tsps Garam Masala
1 tsp ground turmeric
1/4 cup lime juice
1/4 cup rice vinegar
1/2 cup chicken broth
1 tsp salt
putthe chicken, onion, and garlic in the slow cooker.

in a bowl, stir together the ginger, garam masala, turmeric, lime juice, vinegar, broth, and salt. pour the mixture over the chicken. cover the slow cooker, set it to low and let it cook for 6-7 hours. serve with slow cooker chutney
12 servings at 295 calories, 10 grams fat, 46 grms protein, 2 grms carb


garam masala
2 tbs ground cumin
2 tbs ground coriander
2 tbs ground cardamom
1 1/2 tbs black pepper
4 tsps ground cinnamon
1/2 tsp ground cloves
1 tsp ground nutmeg
makes roughly 9 tbs, store in an airtight container


slow cooker chutney
2 lbs sliced peaches
1/3 cup ginger root slices
1 1/2 cups splenda
3 cloves garlic
1 tsp red pepper flakes
1 tsp cloves
1 1/2 cups cider vinegar
combine everything in your slow cooker. cover the slow cooker, set it to low, and let it cook for 4 hours. take the lid off and let it cook for another hour, to let it cook down. thicken a bit if you like with guar or xanthan, and store in the fridge in an air tight container.
32 servings at 15 calories, 4 grams carbs, 1 gram fiber

mediterranean chicken
8 oz sliced mushrooms
14 1/2 oz canned tomatoes
6 oz canned artichoke hearts
2 1/2 oz sliced black olives
3 lbs skinless chicken thighs
1 tbs Italian seasoning
3/4 cup chicken broth
1 tsp chicken bouillon concentrate
1/4 cup dry white wine
put the mushrooms, tomatoes, artichokes, and olives in your slow cooker. place the chicken on top. in a bowl, mix together the Italian seasoning, broth, bouillon, and wine. pour the sauce over the chicken and vegetables. cover the slow cooker, set it to low, and let it cook for 7 hours.
6 servings at 215 calories, 7 grams fat, 28 grms protein, 2 grams fiber, 8 grms carbs

slow cooker chicken mole
14 1/2 oz canned tomatoes with green chiles
1/2 cup chopped onion
1/4 cup slivered almonds, toasted
3 cloves garlic, crushed
3 tbs unsweetened cocoa powder
2 tbs rasins
1 tbs sesame seeds
1 tbs splenda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground coriander
1/4 tsp salt
3 lbs skinless chicken thighs
2 more tbs slivered almonds, toasted
put the tomatoes, onion, 1/4 cup almonds, garlic, cocoa powder, rasins, sesame seeds, splenda, cinnamon, nutmeg, coriander, and salt in a blender or food processor and puree coarsely. place the chicken in your slow cooker. pour the sauce over it. cover the slow cooker, set it to low, and let it cook for 9-10 hours. remove the chicken, pour the sauce over it, and top with the 2 tbs of almonds.
8 servings at 284 calories, 12 gms fat, 37 grms protein, 8 grms carbs, 2 grms fiber

slow cooker chicken guadeloupe
1 cup up broiler-fryer chicken (3lbs)
1/2 medium onion, chopped
2 tsps ground allspice
1 tsp dried thyme
1/4 cup lemon juice
14 1/2 oz canned tomatoes with green chiles
1 shot (3 tbs) dark rum
place the chicken, onion, allspice, thyme, lemon juice, tomatoes, and rum in your slow cooker. cover and set to low, and let it cook for 5-6 hours. remove the chicken carefully as it will be sliding from the bone!
5 servings at 541 calories, 36 grms fat, 41 grms protein, 7 grms carbs, 1 grm fiber

bavarian pot roast
1 large red onion, sliced 1" thick
2 tbs splenda
1/4 tsp blackstrap molasses
2 tbs cider vinegar
1 tsp salt
1 tsp beef bouillon concentrate
2 1/2 lbs beef round, trimmed of fat and cubed
place the onion in your slow cooker. in a bowl, mix together, the splenda, molasses, vinegar, salt, and bouillon. pour the mixture over the onion. place the beef on top. cover the slow cooker and set to low. let it cook for 7-8 hours.
8 servings at 297 calories, 18 grms fat, 29 grms protein, 2 grms carbs

beef stroganoff
2 lbs beef round cut into 1" cubes
1 large onion chopped
8 oz canned, sliced, mushrooms, undrained
14 oz canned beef broth
1 tsp beef bouillon concentrate
2 tsp worcestershire sauce
1 tsp paprika
8 oz cream cheese
8 oz sour cream
put the beef in your slow cooker. put the onion on top, then dump in the mushrooms, liquid and all. in a bowl, mix the beef broth with the bouillon, worcestershire sauce, and paprika. pour the mixture into the slow cooker. cover the slow cooker, set it to low, and let it cook for 8-10 hours. when the time is up, cut the cream cheese into cubes and stir it into the mixture in the slow cooker until melted. stir in the sour cream. this can also be made with plain yogurt in place of the cream cheese and sour cream.
8 servings at 413 calories, 31 grms fat, 28 grms protein, 5 grms carbs, and 1 grm fiber

mexican stew
2 lbs beef stew meat, cut into 1" cubes
14 1/2 oz canned tomatoes with green chiles
1/2 cup sliced onion
1 tsp chili powder
1 envelope (1 1/4 oz) taco seasoning mix
15 oz canned black soybeans
1/2 cup sour cream
put the beef, tomatoes, onion, and chili powder in your slow cooker. cover the slow cooker, set it to low, and let it cook for 8-9 hours. stir in the taco seasonings and soybeans. recover the slow cooker, turn it to high, and let it cook another 20 minutes. place a dollop of sour cream on each serving.
6 servings at 399 calories, 18 gms fat, 46 grms protein, 12 grms carbs, 5 grms fiber

swiss steak
1 large onion, sliced
3 lbs beef round
1 tbs beef bouillon concentrate
8 oz vegetable juice (V8)
2 stalks celery, sliced
place the onion in the slow cooker. place the beef on top. in a bowl, stir the bouillon into the vegetable juice. pour the mixture over the beef. scatter the celery on top. cover the slow cooker, set it to low, and let it cook for 8-10 hours
8 servings at 360 calories, 22 grms fat, 35 grms protein, 3 grms carbs, 1 grm fiber

honey mustard ham
5 lbs fully cooked, bone in ham
1/3 cup apple cider vinegar
1/2 cup splenda
1 tbs brown mustard
1/2 tsp blackstrap molasses
1 tsp water
place ham in the slow cooker. in a bowl, mix together the vinegar and 2 tbs of the splenda. add the mixture to the slow cooker. in the same bowl, mix together the mustard, molasses, remaining splenda, and water and spread the mixture over the ham. cover the slow cooker, set it to low , and let it cook for 7 hours.
6 servings at 683 calories, 41 grms fat, 68 grms protein, 6 grams carbs

lime basted scallops
1/4 cup lime juice
3 tbs butter
2 cloves garlic
24 oz sea scallops
1/4 cup fresh cilantro
put the lime juice, butter, and garlic in your slow cooker. cover the slow cooker, set it to high, and let it cook for 30 minutes. uncover the slow cooker and stir the butter, lime juice, and garlic together. now add the scallops, stirring them around to coat them with the sauce. spread them in a single layer on the bottom of the slow cooker. re-cover the pot, set it to high, and let it cook for 45 minutes. when the time is up, remove the scallops to serving plates. top each serving with a tablespoon of cilantro. 4 servings at 233 calories, 10 grams fat, 29 grms protein, 6 grms carbs

lemon mustard salmon steaks
2 tbs butter
1 tbs lemon juice
1 tsp Dijon mustard
1 pinch salt
2 salmon steaks (1 lb)
2 tbs chopped fresh parsley
combine the butter, lemon juice, mustard, and salt in your slow cooker. cover the slow cooker, set it to low, and let it cook for 30-40 minutes. stir together. now put the salmon steaks in the slow cooker and turn them once or twice to coat. re-cover the slow cooker and let it cook for 1 hour. spoon some of the pot liquid over the salmon and sprinkle with parsley before serving.
2 servings at 369 calories, 19 grams fat, 46 grms protein, 1 gm carbohydrate

pizza stew
1 lb bulk Italian sausage
1 lb ground round
1 green bell pepper, diced
1/4 cup diced onion
14 oz no sugar added pizza sauce
2 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese
in a big heavy skillet, brown and crumble the sausage and beef together. drain them well and transfer them to your slow cooker. add the pepper and the onion and stir. stir in the pizza sauce. cover the slow cooker, set it to low and let it cook for 5-6 hours. now uncover the slow cooker and top the stew with the mozzarella cheese. serve with parmesan cheese sprinkled on top.
6 servings at 626 calories, 49 grms fat, 37 grms protein, 8 grms carbs, and 2 grms fiber

Dexter In The Dark by Jeff Lindsay

This is the third book in the Dexter series. I found that it did go into more detail about Dexter's blood spatter/forensics job and about the orgins of Dexter's Dark Passenger (perhaps a little too much and yet not enough detail at the same time). The author makes me wonder about his own marriage as he portrays Dexter's impending nuptials as a trap and so very upsetting to Dexter that it is one of the few times in Dexter's life that he has actually felt emotional pain. I found the back story on the dark passenger hard to stay interested in and this book had quite a few more plot holes than the previous two. I still enjoyed it but I would have enjoyed it more if Dexter hadn't been (and complained constantly about) feeling unlike himself for most of the book. I missed the old Dexter much as Dexter professed to himself. I am hoping that there will be a fourth book that will have the old Dexter running a little amok on the dwellers of the dark under belly of Miami like the previous two. I found the Dexter of this book a little too defeated and down trodden for my tastes. I also was starting to find myself a little disturbed by the "adventures" of his new step children. Maybe I am a little prudish after all but I don't like to think of children experimenting with death and killing even though statistically most serial killers do this as children. It doesn't mean that I want to read about it and I especially don't like Rita's almost non reaction to it. Her character is becoming more and more like a drab dish mop to me, just a necessary prop to all of other story developments, no real character development at all. Again, this makes me wonder about the authors own marriage.

Dearly Devoted Dexter by Jeff Lindsay

This is the second book in the Dexter trilogy. This book doesn't have Dexter's Dark Passenger running amok like you secretly might wish but instead it casts Dexter in an unlikely roll of savior. Really. He is savior (albeit an unwilling one) to a Nemesis of his that tells our protagonist that he would love to see him dead or at least incarcerated. Dexter also becomes domesticated, as domesticated as a character such as Dexter can be. He is newly engaged and discovers the thrills of lite beer ("At least they didn't think of a cute way to spell beer") and of being a couch potato, all by forces initially beyond his control (there is an ever watchful eye on our dear Dexter that has him pulling all the stops on his preformance as an average guy). Don't get me wrong, this book isn't entirely about Dexter drinking and wasting away in front of the blue parent, it is also about a stranger that steals his sisters heart and is trying to prevent himself, as well as someone very close to Dexter, from becoming, "squealing pillows". Dexter acts more as a detective than a "forensic lab geek" in this book. I found myself wondering about the seemingly liberal office hours the Miami police department allows him to keep as few times but if you let little liberties like that go, it is a very pleasant read that draws you in. If you are hoping for more back story on good old Dexter, maybe it is in the third book because you learn a lot more about other members of his department than you do about him but some of their back stories are quite interesting and surprising so it keeps your interest. Without giving too much away, I think this book is a good follow up to the first one although it does certainly pave the way for a third book, which thankfully I will be starting this evening. Think of it like the second Pirates of the Carabean movie, it's more than just filler between the first and third but you know that all of your questions aren't going to be answered this time around either.

Mothering your nursing toddler by Norma Jane Bumgarner

I think my reading of this book precipitated his sending me the video I posted a couple of posts back. It is a feel good book for mothers who decide to breastfeed longer than a year. It is filled with lots of stories from mothers that have enjoyed extended breastfeeding. The author addresses breastfeeding up till age 4. She joking refers to this as, "Through the chain link fence". I have no intention of breastfeeding Lilith till she is four but 3 is a possibility. The world health organisation recommends children being breastfed till they are 3. I think Lilith is verbal enough to tell me when she wants to quit. She only breastfeeds first thing in the morning, for naps and right before bed. To be honest, this is sometimes the only time during the day when I get to stop and take a moment to rest and daydream. So it isn't just good for her. I often nap some with her during her early morning nap (she only naps once a day some days). I was really happy to still be breastfeeding when she was sick recently, it was about all she would take and I could tell it gave her comfort.
This book addresses many concerns that mothers will have (and gives you information to argue your reasons for extended breastfeeding)such as, nursing and weight gain, night nursing-a factor in tooth decay, mothers nutritional needs (I should write the la leche league about my situation, I don't know of any other mother that nursed through wls surgery although there has to be others right?), coping with family and outside pressures, employment outside of the home, and weaning. It has whole chapters devoted to nursing your one year old, two year old,three year old, and four year old. It has some very sensible weaning methods that don't involve crying, withholding, or more dramatic options that I have read else where.

Darkly Dreaming Dexter by Jeff Lindsay

This book (the first in the series) follows the Showtime series fairly closely but with certain very important twists and changes that the television series doesn't explore. Without giving away too much, certain characters die that don't in the TV series, characters know secrets that they don't in the series, and more importantly, certain characters live that unfortunately don't in the series. The authors narrative and descriptions of even the poorest areas of Miami make this reader long to visit it for myself (even though it is normally an area that I would never consider). It also makes me curious if the saying is true that the hot weather there makes tempers flair more easily, as author eludes to Miami having quite the problem with violent crime (not just those perpetuated by our favorite character). The author details Dexter's own inner battles and demons quite well and the descriptions of the crimes and their components (aka the bloody details), is tastefully done also. The descriptions aren't there for shock value or as a given as they are in some horror/murder mystery books, but they are an essential component to the story itself. The only part of the television series that is absent in this book, is the forensic aspects of Dexter's job. In fact, Dexter's job is only touched on here and there in the book. I venture a guess that they developed it more for the TV series to compete with all of the CSI's, Law and Orders, etc., forensic heavy crime dramas on television right now. Maybe the further books in the series will dive into Dexter's profession more. This first book only gives a glimpse as to why it became his profession in the first place.

Louder Than Words by Jenny mcCarthy

Jenny interviewed on Oprah!
CNN reports on Jenny and her fight!
Another article about Jenny and her son!
It is a wonderful book about her son having autism. You have to put aside all of your preconceptions about a former playboy playmate and read this book especially if you know anyone who is struggling with autism. The statistics given in the book about the increase in autism in the last 10 years is terrifying. It is such a good book and Jenny is such a down to earth and intelligent writer. She talks openly about her sons misdiagnosis and the lack of information offered to her when he was finally properly diagnosed by the best neurologist she could find. True, most of us won't have the financial resources to pay for some of the treatments that Jenny decided to pursue on her own after the state of California and other agencies tried to wait list her and her son for years but she does give a full list of each and every treatment that she tried and thought were useful in the last section of her book along with contact information and web addresses to reach the practitioners or offices. She is very frank and honest in the description of what a struggle her son went through, she doesn't sugar coat it at all. She also doesn't sugar coat the end of her marriage during what was already an unbelievably painful time. She gives lots of resources to check the facts and numbers she gives on Autism in her book, for example; "Dr. Kartzinel had told me that there are children who dramatically improve with something as simple as an anti fungal, once the overgrowth of yeast is removed from their body.", "I saw a study by Dr. Sammy Suissa at McGill University showing that the rate of autism increased to a high of 27.3 cases for every 100,000 kids two years after vaccination, whereas of the unvaccinated kids, only 1.45 cases of autism were found.", "In the seventies, it used to be ONE IN TEN THOUSAND children were autistic. Now it's ONE IN A HUNDRED AND FIFTY. What will it take for people to wake the hell up? One in five children will be autistic, and then what-we can't procreate anymore? If I were a young woman wanting to get pregnant, I would be very afraid....very..afraid." She is very clear in her book that she is not a doctor or a medical professional and she also states over and over again that not all treatments work for all autistic children. Some of the mothers in the UCLA program she was involved with made no or little changes with the same treatments and programs Jenny had her son on. She also gives these women credit sating that they weren't giving up and were just as hopeful as before even after the failed treatments. She also talks about some mothers that seem to enjoy playing the victim card and complain about not being able to shop or have a life like they did before autism. Funny, I bet lots of people would have though Jenny McCarthy would have fallen into the latter group herself but instead she says this is the book she was meant to write that she feels it is her mission to be an advocate for all of these children and their families. She is a great author and a wonderful advocate. I recommend this book enthusiastically. Not only is it informative, it is a great read, I honestly couldn't put it down.

Eat This Not That!

I loved this book as it was pretty visually stimulating. Meaning it had lots of pictures. Maybe this is because I have read far to many "Nutrition" books for my degree or because I have been reading too many visually stimulating books to my daughter lately and my brain is spoiled. It has lots of interesting facts about nutrients and lesser known "hidden" evils in food marked as healthy. We all know that eating a double Whopper with cheese isn't smart or healthy but did you know some Healthy Choice and Lean Cuisine dinners have twice the fat of a regular Stouffer's entree? Or that some of Ben and Jerry's low fat frozen yogurt flavors use liquid sugar, corn syrup, and high fructose corn syrup to cut back on the fat?
This book not only compares fat grams, sugar grams, calories, but it also compares salt grams of each item. Even the most jaded of us will be appalled at the amount of sodium in items marked to our children!
There is even a section showing fake menus from different styles of restaurants (think ethnic or specialty) telling you what is the worst thing to order and what are the best. (some in between options are given too) Then there is the fast food section giving you a big photo on one page of the best meal possible from that establishment with a list of three alternate options below and on the opposite page, the worst meal possible and three almost as bad options. For example, Subway; 6-inch double roast beef sub vs. 6-inch tuna sub or Starbucks; black forest ham, egg, and cheddar breakfast sandwich with a Grande sugar free Nonfat vanilla Latte (510 calories 16 gm fat, 21 gm sugar) vs. bran muffin with nuts and a Grande 2% white Chocolate Mocha (890 calories, 37gm fat (14gm saturated), 82 gms sugar!).
There is even a token section on what to eat when; you want to look and feel younger (sunflower seeds, red wine and grape juice, spinach and beans, sweet potatoes, and coffee), when you are hung over (orange juice, cold water or gatorade, toast with preserves or berries), ETC. It is a very easy read filled with lots of useful information packed i a fun and easy to digest volume!
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Recipes for Life After Weight Loss Surgery

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Pork tenderloin medallions with Spanish smoked paprika
1 lb pork tenderloin roast
1 tbs olive oil
2 tbs Worcestershire sauce
1 tsp Spanish smoked paprika
1/8 tsp ground white pepper
2 tsps light butter
Trim off any excess fat from the pork tenderloin and cut it into 1 inch medallions. In a medium mixing bowl, combine the oil, Worcestershire sauce, paprika, and white pepper. Place the pork in the bowl with the marinade and turn it a few times to coat the medallions evenly. In a nonstick skillet, heat the butter over medium-high heat. Lay the pork medallions in the pan and cook 4 to 6 minutes, until browned on the first side. Turn and cook an additional 4 to 6 minutes, until the second side is browned. Remove the medallions from the pan and let rest for 5 minutes before serving.

Slow cooked Bone in white Chicken Chili
1 lb skinless chicken thighs
1 lb dry great northern white beans, rinsed
6 cups low-fat, low sodium chicken broth
2 tbs low sodium tomato paste
1 medium green bell pepper, cored and diced
1 large yellow onion, diced ( about 1 1/2 cups)
3-6 cloves garlic, chopped
1 jalapeno pepper, seeded and minced(optional)
1 tbs dried oregano
3 tbs ground cumin
2 tbs chili powder
2 tsp paprika
1/2 tsp cayenne pepper (optional)
fresh cilantro sprigs
nonfat sour cream
rinse the chicken and pat them dry with paper towels. Place the beans in the slow cooker, along with broth and tomatoe paste. Stir to dissolve the tomato paste and add the chicken, bell pepper, onion, garlic, jalapeno pepper, oregano, cumin, paprika, chili powder, and cayenne pepper (if using). Cook on high for 10 hours. Serve in warm bowls and top each with a sprig of cilantro and a tsp of sour cream.

Easy oven baked fried chicken
1/2 cup instant oats
1 tsp garlic powder
1 tsp onion powder
1 tsp ground celery seed
1 tsp paprika
1 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1 tbs finely chopped fresh parsley
1 1/2 tbs Dijon Mustard
1/2 tsp lemon juice
4 ( 4 ounce) boneless, skinless chicken breast halves
Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray. In a shallow dish, combine the oats, garlic powder, onion powder, celery seed, paprika, basil, salt, pepper, and parsley and stir to mix. In a small bowl, combine the mustard and lemon juice. With a pastry brush, coat the chicken with the mustard mixture on both sides. Gently press the chicken into the oat mixture to coat both sides. Place the coated chicken on the prepared baking sheet and bake for 20 minutes, until the chicken is golden brown.

Lemon Barbecue Meatloaf
2 lbs 95 percent lean ground beef
2 cups diced yellow onion
2 tbs fresh lemon juice 7 tbs low carb barbecue sauce, divided
2 tbs low sodium tomato paste
2 tbs chopped fresh parsley
1/4 cup finely chopped green or red bell pepper
1 large egg
1/4 cup bread crums
6 1/8 inch thick lemon slices preheat the oven to 375 degrees. Spray a 8 1/2 x 13 1/2 inch baking dish with cooking spray. In a large mixing bowl, place the beef, onion, lemon juice, 4 tbs of barbecue sauce, tomato paste, parsley, pepper, egg, and bread crumbs. Mix well until well incorporated. Form the mixture into a loaf and pat it down to condense the consistency. The loaf should touch the shor edges (or the width) of the pan, but leave a few inches of room on both sides of the length. Bake uncovered for 30 minutes. Remove the loaf from the oven and coat the top with the additional 3 tbs of barbecue sauce. Place the lemon slices on top of the loaf and return it to the oven. Continue baking for an additional 20 minutes.

Slow cooked sausage and Lentil stew
1 1/2 cups lentils, soaked in water for 30 minutes
1/2 cup chopped celery
2 cups chopped fresh spinach, washed and drained
3 cloves garlic chopped
1 cup chopped yellow onion
4 cups water
2 tbs low-sodium tomato paste
1/2 tsp cayenne pepper (optional)
1 bay leaf juice of 1/2 lemon ( about 2 tbs)
1/2 pound light, low sodium pre- cooked smoked turkey sausage or kielbasa, cut into 1/4 inch thick pieces, skin removed for better digestion
In a 3 quart slow cooker, place all ingredients and cook on the high setting for 5 hours or on the low setting for 7 hours. Remove the bay leaf before serving.

Fun Food for healthy kids

Breakfast mice
2 hard cooked eggs, peeled and halved
2 tsps low fat mayonnaise
1/4 tsp salt
2 radishes, thinly sliced and root ends reserved
8 rasins or currants
cheddar cheese and spinach or lettuce leaves

Gently scoop egg yolks into small bowl. mash yolks, mayonnaise and salt until smooth. spoon yolk mixture back into egg halves. place 2 halves, cut side down, on each serving plate.
cut 2 tiny slits near narrow end of each egg half; place 1 radish slice in each slit for ears. use root end of each radish to form tails. push rasins into each egg half to form eyes. garnish with cheese and spinach leaves.

Breakfast Tacos
2 eggs
nonstick cooking spray
6 mini taco shells or 2 regular size taco shells
1/2 tsp taco seasoning mix
2 tablespoons shredded cheddar cheese or cheese sauce
2 tbs mild salsa
2 tbs chopped fresh parsley
sliced green onion (optional)
shredded lettuce (optional)
preheat oven to 300 degrees. beat eggs in a small bowl. spray small skillet with nonstick cooking spray; heat over medium-low heat. pour eggs into skillet; cook and stir until eggs are set. sprinkle taco seasoning over eggs.
heat taco shells according to package directions; cool slightly. spoon egg mixture into taco shells. top each taco with 1 tsp each cheese, salsa, and parsley. add green onion and lettuce, if desired.

Hawaiian Breakfast Pizza
2 tsps barbecue sauce or pineapple jam
1 English muffin, split in half and toasted
1 slice (1 ounce) smoked ham, diced
1/2 cup pineapple chunks
2 tbs shredded cheddar cheese
spread barbecue sauce over each muffin half; place on foil-lined taster oven tray. sprinkle ham and pineapple chunks over muffin halves; top with cheese.
toast about 2 minutes or until cheese is melted.

Inside-Out Turkey Sandwiches
2 tbs fat-free cream cheese
2 tbs pasteurized process cheese spread
2 tsp chopped green onion
1 tsp prepared mustard
12 thin slices fat-free smoked turkey breast
4 large pretzel logs or unsalted breadsticks
combine cream cheese, cheese spread, onion and mustard in small bowl; mix well.
arrange 3 turkey slices on large sheet of plastic wrap, overlapping slices in center. spread 1/4 of cream cheese mixture evenly onto turkey slices, covering slices completely. place 1 pretzel at bottom edge of turkey slices; roll up turkey around pretzel. (be sure to keep all 3 turkey slices together as you roll them around pretzel) repeat with remaining ingredients.

Great Zukes Pizza Bites
1 medium zucchini
3 tbs pizza sauce
2 tbs tomato paste
1/4 tsp dried oregano
3/4 cup (3 ounces) shredded reduced fat mozzarella cheese
1/4 cup grated parmesan cheese
8 slices pitted black olives
8 slices pepperoni
preheat boiler; adjust rack 4 inches from heat.
trim and discard end of zucchini. cut zucchini into 16 (1/4 inch thick) diagonal slices. place zucchini on nonstick baking sheet.
combine pizza sauce, tomato paste and oregano into small bowl. spread scant tsp sauce over each zucchini slice. combine cheeses in small bowl. top each zucchini slice with 1 tbs cheese mixture; press into sauce. place 1 olive slice on each of 8 pizza bites. place 1 folded pepperoni slice on each remainin pizza bite.
broil 3 minutes or untill cheese is melted and zucchini is tender. serve immediately.

Microwave Sweet Potato Chips
2 cups thinly sliced sweet potatoes
1 tbs packed brown sugar
2 tsp margarine
place sweet potatoes in single layer in microwavable dish. sprinkle with water. microwave at high 5 minutes. stir in brown sugar and margarine. microwave at high 2 to 3 minutes. let stand a few minutes before servings.

Banana Roll-Ups
1/4 cup smooth or crunchy almond butter
2 tbs milk chocolate chips
1 to 2 tbs milk
1 (8-inch) whole wheat flour tortilla
1 large banana, peeled
combine almond butter, chocolate chips and 1 tbs milk in medium microwavable bowl. microwave on medium (50%) for 40 seconds. stir well and repeat if necessary to melt chocolate. add more milk if necessary for desired consistency.
spread almond butter mixture on tortilla. place banana on one side of tortilla and roll up tightly. with a sharp knife, cut into 8 (1-inch) slices.

Super Scooper Turkey Tacos
1 cup chopped cooked turkey breast
1/4 cup chopped celery or chopped seeded cucumber
1/4 cup shredded carrot
1/4 cup shredded mexican cheese blend
3 tbs reduced fat mayonnaise
2 tbs salsa
8 grape tomatoes, quartered
6 mini taco shells or 1 1/2 cups baked tortilla chips
combine turkey, celery, carrot, cheese, mayonnaise and salsa in medium bowl. sprinkle tomatoes on top. cover; refrigerate 2 hours or overnight.
to serve, use taco shells to scoop up turkey mixture.

Chicken Tenders in Bacon Blankets
1/4 cup Dijon mustard
1/4 cup sugar free maple syrup
1/4 tsp chili powder
4 chicken breast tenders, cut in half lenghtwise (about 12 ounces)
8 bacon strips
preheat boiler. stir together mustard, syrup and chili powder in medium bowl. reserve half of mustard mixture. brush each chicken tender with remaining mustard mustard mixture. wrap 1 bacon strip around each chicken tender.
place chicken tenders, bacon ends down, on rack of broiler pan. broil 5 inches from heat 4 to 5 minutes on each side or until bacon is crisp and chicken is no longer pink in center. serve with reserved mustard mixture for dipping.

Rainbow Casserole
5 potatoes, peeled and cut into thin slices
1 pound ground beef
1 onion, peeled, halved, then cut into thin slices
salt and pepper
1 can ( about 28 ounces) stewed tomatoes, drained and juice reserved
1 cup frozen peas or 1 can (about 6 ounces) peas, drained
preheat oven to 350 degrees. spray 3-quart casserole with nonstick cooking spray.
boil potatoes in salted water in large saucepan until almost tender. drain; set aside. meanwhile, brown ground beef in medium skillet over medium heat until no longer pink, stirring to separate meat. drain fat.
layer half of ground beef, half of potatoes, half of onion, salt and pepper, half of tomatoes and half of peas. repeat layers. add reserved tomato juice
bake, covered, about 40 minutes or until most of liquid is absorbed.

Frozen Florida Monkey Malt
2 bananas
1 cup milk
5 tbs frozen orange juice concentrate
3 tbs malted milk powder (optional)
wrap bananas in plastic wrap; freeze until solid.
break bananas into bieces and place in blender with milk, orange juice concentrate and malted milk powder, if desired. blend until smooth; pour into 2 glasses; serve immediately.

Berry Blue Smoothie
2 cups fresh or slightly thawed frozen blueberries
1 container (8 ounces) low fat vanilla yogurt
1 cup milk
1 can (6 ounces) unsweetened pineapple juice
3 tbs honey
1 1/2 cups ice cubes (about 16 cubes)
in the container of an electric blender container, place blueberries, yogurt, milk, pineapple juice and honey; whirl until smooth. add ice cubes, a few at a time; whirl until finely crushed. serve immediately.

Jiggly Banan Split
1 banana
3 gelatin snack cups, any flavors (3 ounces each)
2 tbs whipped topping
colored sprinkles
1 maraschino cherry
peel banana and cut in half lengthwise. place banana in serving dish, separating slices. unmold snack cups by dipping partially in warm water for a few seconds. slide gelatin from cups ; place between banana slices.
top with whipped topping, sprinkles and cherry.

BLT Cukes
1/2 cup finely chopped lettuce
1/2 cup finely chopped baby spinach
3 slices crisp-cooked bacon, crumbled
1/4 cup diced tomato
1 1/2 tbs fat free mayonnaise
pinch salt
1/4 tsp black pepper
1 large cucumber
minced parsley or green onion
combine lettuce, spinach, bacon, and tomato with mayonnaise. season with salt and pepper; set aside.
peel cucumber. trim off ends and slice in half lengthwise. use spoon to scoop out seeds; discard seeds. divide BLT mixture between cucumber halves, mounding in hollowed areas. sprinkle with minced parsley. cut into 2 inch pieces.

I hate the title of this journal but....

It was the only one I found at our local "Borders" that had enough food diary and enough exercise diary in one journal to make it worth buying. Ihave another journal on my "Amazon" wishlist that I think might be better than this one so I may order it when I get close to finishing this one but for now this is going to be my daily companion. I have always done better in the past when recording my daily intake, not that I don't keep a mental running tab everyday anyway but ironically, I find that I often over estimate my calories for the day instead of under estimate them. I think I am getting 1200 but sometimes I am getting as little as 800-900 calories. Keep in mind that I still breastfeed Lilith 4-5 times a day. I think this is why my weightloss has slowed down so much lately. I also purchased a book that I have had in the past and can't recommend enough...the Calorie King Calorie, Fat, and Carbohydrate counter. It comes out every year with the latest fast food menu items and updated information. They also have a website, http://www.calorieking.com/
I have tried their food journal in the past and it really didn't (like so many food diaries out there), offer much workout or exercise journaling space at all but the calorie counter is WONDERFUL! You can get it from Amazon. I have a link in the sidebar. Good luck on your New Year everyone! Photos soon! I promise.

The Baby's word book by sam Williams

Lilith loves this book. Unfortunately we found it at the library and can't find it anywhere else. This book teaches so much, colors, daily activities, clothing, body parts, emotions, etc. We are going to be looking harder for this book for Christmas!