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

Tag: post op vsg

I’ve lost 100 lbs with the Gastric Sleeve!

I’ve lost 100 lbs with the Gastric Sleeve!

I’ve lost 100 lbs with the Gastric Sleeve! Hello fam! I am beyond ecstatic to report that I have officially lost 100 lbs! From my all time highest weight of 322, I weighed in this morning at 221.6.   Wow!  This has been a rollercoaster of […]

Fat to Fit Chick’s 6-Month Gastric Sleeve Surgiversary

Fat to Fit Chick’s 6-Month Gastric Sleeve Surgiversary

Fat to Fit Chick’s 6-Month Gastric Sleeve Surgiversary On 10/20/17 I was officially 6 months post op.  What the what!  I can’t believe it’s already been 6 months.  SIX MONTHS.  Time flies.  I am no longer a surgery newbie but an experienced vet.  I have […]

I’m Finally Back with a Video! My Pre and Post Op Gastric Sleeve Experience.

Hey everyone! This video is so long overdue, I’m sorry it literally took me three months post vsg to post this. I really do want to do more YouTube videos, and now seeing how…large I looked in my first one I feel that I have a lot more confidence to put myself out there.

My next video is going to include the whole Kaiser Options process for weight loss surgery. As per kaiser, it was a long and…well, very long experience. But hey, I’m loving my results so at least it was worth it.

Enjoy this video! Let me know if you have any other questions about my experience with my weight loss surgery, and my gastric sleeve, just comment below, I’m an open book.

 

An Afternoon of Yoga at Suzie’s Farm

An Afternoon of Yoga at Suzie’s Farm

An Afternoon of Yoga at Suzie’s Farm I had the pleasure of enjoying a wonderful day at a local farm in San Diego.  My friends Kristan and Matt, and I got to spend our morning practicing yoga in a lovely shaded area on Suzie’s Farm […]

Garlic Parmesan Crusted Pork Medallions

Garlic Parmesan Crusted Pork Medallions

Garlic Parmesan Crusted Pork Medallions If anyone has gone to a Brazilian steakhouse, they know that they serve a lot more than steak. One of my favorite items that’s often on the menu is the hunks of pork, covered in garlic and Parmesan.  I’m sure […]

Freshly Roasted Tomato Caprese Salad

Freshly Roasted Tomato Caprese Salad

Freshly Roasted Tomato Caprese SaladFreshly Roasted Tomato Caprese Salad

Caprese salad is the quintessential Italian dish. It screams the very definition of what Italian cuisine preaches, which is use the best ingredients while keeping it simple.

I do not eat tomatoes often, as they are quite carby, so when I do, I spend a little extra for the good ones.  This is essential when making a salad that consists of really, 4 ingredients.  Good mozzarella is also key.  None of that low moisture, rubbery cheese will work.  You want fresh mozzarella that when you cut into it, the inside oozes out all over your board. As far as basil, only fresh basil will do.  I grow my own so I have a ready supply, as any good Italian should.  And lastly, Olive oil. I buy Italian olive oil, but the Spanish make a great one as well.  I try to stay away from Greek or Tunisian Olive oils, as I don’t find them to be as fruity.  Wow.  Could that paragraph sound anymore pretentious?

Traditionally, Caprese salad is slices of fresh tomato, mozzarella, and basil leave, layered on a plate and drizzled with olive oil, salt and pepper. its light, and refreshing and great for a summer lunch. This salad I served as a side to some delicious Garlic Crusted Pork Tenderloin Medallions.

Ingredients:

  • 2 Vine Tomatoes (very ripe)
  • 2 oz fresh mozzarella
  • 1 tbsp fresh basil
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar

To make this salad  is painfully simple.  Simply slice the tomato and place on a baking sheet (or in your air fryer like I did- turned out so good!) place in your oven at 350F for 10-15 minutes, or until the tomatoes have become soft, but not dried out.  Once the tomatoes are to are moderately soft, remove from oven and layer with the cheese.

Make sure to salt and pepper to taste on each layer.

Chiffonade, or thinly shred, your basil leaves, and sprinkle over the top of your salad.

Then just drizzle with olive oil, and balsamic vinegar.  If you’re really watching your carbs you can add only a small amount of the

balsamic vinegar, and mix it with red wine vinegar or even apple cider vinegar.  Or, simply add more oil.

Balsamic is not traditionally used on a Caprese salad.  That said, it’s become popular, and I feel the acidity from the bal

samic adds a great depth of flavor to the sweetness of the roasted tomatoes.