My Weight Loss Surgery Journey + Keto, Paleo, & Gluten Free Recipes +

Tag: gastric bypass blog

Blissful Bacon Brussels Bake (Brussels Sprouts Au Gratin)

Blissful Bacon Brussels Bake (Brussels Sprouts Au Gratin)

Blissful Bacon Brussels Bake (Brussels Sprouts Au Gratin) If you didn’t know, I just had a recently revalation that Brussels Sprouts can actually be incredibly tasty with this awesome Sweet and Sour Bacon Brussels Sprouts recipe.  Today, I bring this incredibly gooey “Blissful Bacon Brussels Bake […]

Creamy Cashew Hummus (Keto & Paleo Friendly)

Creamy Cashew Hummus (Keto & Paleo Friendly)

Creamy Cashew Hummus (Keto & Paleo Friendly) I think the hardest part about being on a keto diet is not missing out on breads or sweets or even fruit because there are substitutes for those, or you can just have them in small quantities. But […]

Bariatric Success: Finally Taking Care of Me

Bariatric Success: Finally Taking Care of Me

How to be Successful With Weight Loss Surgery

From my Pre-Op Bariatric Success: Finally Taking Care of MePoint of View

One of the first few subjects during our pre-op program was hugely about “taking care of me”. Often times we are finding that we find ourselves in this state of obesity because we simply do not care for ourselves. We push our feelings aside to appease others, we eat poorly, and maybe we even put our mental health aside. In a way, we take pride in how selfless we are. We love that we put others ahead of our own, because it makes us feel good.

However, as Sherri says, we can’t keep giving ladles of ourselves away, because eventually there will be none left for ourselves. And that’s exactly what has happened. I have tried to appease everyone in my life for the sake of getting along, for the sake of making them feel good about themselves, for the sake of being accepted and well-liked. Sure, that “good feeling” feels nice, so it’s all worth it in the end. But then, suddenly you find yourself caring about others more than yourself; you always make yourself available to them. You find that after years of putting others first, you have completely deteriorated. In my experience it was obesity.

I did not care about myself enough to take care of myself. I ate what I wanted because it made me happy, nor did I want to create positive changes because I was too worried about others, ultimately creating the situation that I’m in.

Again, I felt good giving to others. I don’t blame anyone for being in the position I’m now finding myself in: I truly felt happy helping others. But, in turn, I put more effort to others than I had myself, without even realizing it, and the only person to pick up the pieces is myself.

Not anymore. Changing your body is just the beginning. As bariatric patients, we really need to focus on so much more than just the weight. It is imperative that we get in tune with how we got there. We are so blessed to have a second chance at life. Don’t mess this up. Give yourself some time for YOU. That would be my biggest piece of advice thus far. You are worthy of giving yourself all your attention and so much more, you deserve to be cared for, and you absolutely must put yourself first.  Even as a pre-op patient, I truly believe this is the key to a successful weight loss journey.

You deserve to take care of you.

Simple Bleu Cheese Dip

Simple Bleu Cheese Dip

Simple Bleu Cheese Dip I can’t take any credit for this recipe, as my mother-in-law actually introduced me to this recipe.  It is ridiculously easy, but it’s really just a nice way to change up your basic dip.  You can use this on wings, with […]

How Food Addiction is a Real Thing

How Food Addiction is a Real Thing

In this Journey, I have I have just learned an incredible amount of myself.  One of the many things that has really stuck out to me is that I’ve been an addict.  If you replace the classic things alcoholics say about needing a drink you […]

Low Carb Keto Lasagna 

Low Carb Keto Lasagna 

Low Carb Eggplant Keto Lasagna

Low Carb Keto Lasagna

As someone who is Italian, lasagna is such a comfort food for me, but I never thought I would be able to make a keto-friendly lasagna that actually tasted good. And honestly, even though it is low carb, I think I prefer this method. In generally actually, I just enjoy meals with less starchy bases now because I just feel that you can really taste the other ingredients so much better.  Also, I find that when working with veggie substitutes, I prefer cooking in a cast iron skillet   Even if you aren’t super keen on eggplant, I recommend you give this recipe a try! The eggplant works really well for each layer and does an excellent job at absorbing the flavors of the sauce. You could also try substituting the eggplant for thin layers of zucchini!

Ingredients:

  • 1 medium-large eggplant
  • 1 lb ground beef
  • 1/2 C ricotta cheese (we used whole fat)
  • 1/4 C heavy cream
  • 8 oz sliced baby Bella or cremini mushrooms
  • 1 tbsp chopped garlic
  • 3 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 tbsp fresh chopped basil
  • Salt and pepper to taste
  • 1 tbsp garlic powder
  • 8 oz mozzarella cheese
  • 1/4 C water

Slice eggplant 1/8″ inch slices. Liberally coat with salt (but don’t over do it!) and let sit for 15 minutes or so; this will remove excess water from eggplant which will prevent the lasagna from being soggy and watery.

In a saute pan brown ground beef with chopped garlic. Once brown add tomato paste and combine until uniformly coated. Cook for up until 5 minutes or until mixture goes from red to a rusty orange color. Add 1/4 C water, along with fresh basil, salt, pepper and Italian seasonings. Let simmer until sauced is thicken. In a separate pan, saute mushrooms with granulated garlic and 1-1 1/2 tbsp oil until brown. Combine ricotta and heavy cream in a small bowl.

With paper towel, remove beaded water on eggplant to remove excess moisture. Eggplant may oxidize slightly and turn brown but that’s OK.

In a saute pan or as I prefer, a cast iron skillet lightly fry eggplant slices in light oil until golden brown. Once eggplant is cooked, remove from pan and begin to layer ingredients starting with light sauce on the bottom of pan, followed by a layer of eggplant, 2 oz/ a thin layer of mozzarella, mushrooms, and then lightly layer of ricotta mixture, and  smooth in an even layer.  Add 1/3 meat sauce and repeat steps until finished. Top the lasagna with mozzarella and  fresh grated Parmesan to taste.  Especially when it comes to the Parmesan, consider using a high quality cheese! Fresh mozzarella would be a delicious touch as well.

After top layer is applied, cover skillet with tin foil (make sure foil isn’t touching cheese to prevent it from all sticking to the foil. Bake in 350 degree oven for 20-30 mins, or until eggplant is tender and cheese is melted. Uncover and bake until low broil until cheese on top is golden brown. Top with fresh parsley for garnish.