Archive | July, 2008

Learning a lesson the hard way

31 Jul

Warning: Long post ahoy!

I’ve talked a lot about learning valuable life lessons lately, and recently an interesting discussion came up on the ObesityHelp forums that got me thinking. My blog focuses on the positive because that attitude is what motivates me to continue living this lifestyle. That said, there are some lessons I’ve had to learn in a very hard and negative way.

The discussion on OH I am referring to comes up quite frequently and usually begins with someone asking, “Why do we need to take all of these vitamin supplements after surgery?” or, “Do we have to do it for the rest of our lives?” The short answers are “Because you don’t absorb all the nutrients from your food anymore,” and “Yes.”

This is why:

I was not always committed to this lifestyle the way that I am now. Last year, at almost 3 years post-op, I’d stopped losing weight and assumed that my body was settled at 175 lbs. I looked pretty good and felt alright for the most part. I was a little bit tired some days, but chalked it up to being a college student who was stressed. I’d become complacent about taking my vitamins and since my labs had been alright at my last check-up, I thought I didn’t need them. I’d slacked on my eating habits too. I wasn’t gaining any weight either, so I didn’t focus so much on eating protein and vegetables first at meals.

One day in early March I went over to my university’s health center for an annual exam, and oddly enough the woman who did it happened to specialize in gastroenterology. After hearing about my surgery and successful weight loss, she noted that I was looking a little pale. She thought it would be best to get a check up on my labs, so she took some blood and I went on my merry way.

Within hours, she called me back and demanded that I come see her the next day. It wasn’t just one thing, either. Everything was shot. I had no thiamin, B-12, folic acid, zinc, or vitamin D. Worst of all was my iron. My hematocrit (the percentage of blood volume occupied by red blood cells) was 23% (a normal female’s is between 37-48%), and my iron level was 2 (normal is between 60-160, usually higher in males). She impressed upon me that low levels of B vitamins could do neurological damage, that I was suffering from malnutrition, and I needed treatment immediately.

It hit me all at once. No wonder I’d stopped losing weight, my body was holding on to anything it could get. Suddenly my exhaustion and difficulty concentrating all made sense. The next day, she wrote me prescriptions for some high-intensity supplements, started a course of B-12 injections, and referred me to a hematologist for the iron problem. I’d tried several different iron supplements in the past, but they’d all made me so ill I couldn’t eat.

The hematologist she referred me to was one of the kindest people I’ve ever met. He listened patiently while I told him my history with iron supplements and then suggested I try a course of iron infusions along with an iron rich diet. He explained that the infusions would take several hours because they first give a Benadryl drip to subdue any allergic reactions, a Zantac drip to help with the nausea, a small test-dose of the iron to be sure that the body won’t reject it, and then finish with the actual infusion. All in all, it would take 2-3 hours.

After my second infusion, I was picking up my purse and trying to shake off the drowsy feeling from the Benadryl when I realized that something wasn’t right. My lips felt funny. I looked at the nurse and said, “I think something’s wrong.” After that, the room started spinning and everything turned blurry. Within a minute, there were about 8 people in the room. One kept telling me to keep looking at him. I was going into anaphylactic shock, and I just kept mouthing “please help me.” My blood pressure bottomed and everything went black for a minute before one nurse injected epinephrine into my right arm while another injected an antihistamine into my left. When I could finally breathe again, I just kept thanking everyone. My whole body hurt, but at least I was alive. My hematologist appeared, apologizing for what I’d gone through, but said we’d work on another plan after I felt better. They kept me at the hospital overnight in case I relapsed, which thankfully, didn’t happen.

The infusions did get my hematocrit up to 30%, but with iron supplementing out of the question after such a severe allergic reaction, all I could depend on was me being responsible enough to commit to an extremely iron rich diet. I also had to learn to give myself B-12 injections once a month because the doctors noticed that it helped my iron level go up. I remembered the promise I’d made to myself after having the RNY, to never live an unhealthy lifestyle again. I’d screwed up, but I vowed to get back on track.

It took months for my blood work to start coming back with average levels of most things. My iron was always a little bit low, but not dangerously so. I was also able to lose weight again, since I wasn’t starved for nutrients. Unfortunately, what I did to my body did have some lingering effects. I have a little bit of trouble remembering things that I’ve said and it can be hard to concentrate sometimes. I am fortunate that I came out mostly unscathed, because from what I’ve seen vitamin deficiencies do to some dear friends on OH, what happened to me was mild.

The point of that story is not to make anyone afraid. It is to spread awareness and remind patients that it doesn’t matter if you’re 5, 10, or 20 years out—it’s always important to supplement properly and have regular blood work check-ups (I’m due for one in August).

A tool I have found that helps to give me an idea of my nutrient intake is a program from www.fitday.com. Fitday itself is a food diary website, but in their downloadable program, it is possible to create reports that show how much of certain nutrients and vitamins you’re getting from food. Of course, I remain aware that I’m not absorbing all of that, but it does give me an idea of where I might need to add an extra supplement.

Four years ago, I promised that I would never live an unhealthy lifestyle again. It shouldn’t have taken a bad scare to remind me of that, but it did. Sometimes we have to learn things the hard way.

I learned that 3-4 chewable vitamins, B-100 complex, and vitamin D, along with a (delicious) iron rich diet and a B-12 shot once a month makes me feel fantastic. I wouldn’t have it any other way.

Flowers and Chocolate

29 Jul

What better way to begin a day than with some pretty flowers?

I hope you all had a lovely weekend. This past weekend, I was on a mission. It was a noble mission, and one that I undertook after careful consideration of the dangers and pitfalls. I had to rescue:

Yes, chocolate. An innocent victim thrust all too often into the grasp of high-fructose corn syrup and gobs of fat. Let me let you in on a little secret: Chocolate is so awesome that it doesn’t need either of those things to be good.

Determined to prove this, I was delighted when my package from http://www.greatprotein.com/ arrived last week. In it were samples of Ultimate Protein in chocolate, vanilla, and strawberry. Using the base directions from Shelly’s protein ice creams, I whisked together the following ingredients:

1 scoop chocolate protein powder
2 tbsp. sugar-free fat-free chocolate fudge pudding powder
1 cup 2% milk

My normal skepticism regarding protein powder was hanging around, but the bowl smelled so good I couldn’t help but try a taste. It was reminiscent of the chocolate milk from Turner’s dairy that my grade school cafeteria served. I began to think this one might even be tolerable as a drink! I flipped on the ice cream maker and wandered off to play video games with Joe.

25 minutes later, I could hear the churn slowing down and I knew that the mixture had firmed up. I got a plastic tub out and looked into the ice cream maker. But this was no ice cream! Shiny, dense, and rich in chocolate flavor, I had full blown gelato on my hands. I divided the batch into three small containers, but only two made it to the freezer to firm up (I wanted some soft serve).

Had I succeeded in rescuing chocolate? Here’s the verdict: Each serving contained 84 calories, 2 grams of fat, 4 grams of carbohydrates, and 10 grams of protein. A solid victory was achieved, and I think a large canister of Ultimate Protein is in my future…

But what if (unlike me), you don’t have protein powder hanging around? I know it’s not on most people’s shopping list, so I sought to make a healthy chocolate ice cream using readily available ingredients. Granted, it didn’t end up packed with protein, but it did make a larger volume (better for crowds) and still tasted great.

In a blender (you can use a bowl and a whisk if you’re feeling macho), combine:

1.5 packages sugar-free fat-free chocolate fudge pudding powder
1 cup 2% milk
1 tbsp. cocoa powder
1 twelve ounce can non-fat evaporated milk
2 eggs
1 tbsp. vanilla extract

Blend until the mixture is smooth and lump free. Pour the whole batch into an ice cream maker and churn for 25-30 minutes. Remove to a large plastic storage container and set in the freezer to harden (or eat it if you’re impatient like me).

The recipe makes about a half-gallon (8 cups). Here are the nutrition facts based on serving size:

1 cup serving: 98 calories, 2 grams of fat, 14 grams of carbohydrates, 6 grams of protein, and 7 grams of sugar.
1/2 cup serving: 49 calories, 1 gram of fat, 7 grams of carbohydrates, 3 grams of protein, and 4 grams of sugar.

So, have your ice cream and eat it, too! Chocolate doesn’t need so many helpers around. It can most definitely stand on its own without adding a whole lot of extra sweeteners or fats.

NOTE: The above ice creams become very hard when frozen. This is completely normal. Allow them to stand for 5-10 minutes before serving and they will return to a scoop-able state. Enjoy!

My agenda for the week mostly depends on what packages arrive. I’ve ordered some other protein powder samples that should arrive this week, and I’ve also FINALLY managed to find my birthday present: A Wii-Fit! It took awhile, but sniping on Ebay paid off in the end. Other than that, it’ll be a mish-mash of what ever pops into my head, so stay tuned. Ciao for now!

The Planning Principle (plus bonus cake!)

24 Jul

I call him the mouse that ran up the clock. He says good morning to all!

Yesterday, as I threw the last of my apple butter bars into my work bag it occurred to me that the evening ahead would call for copious amounts of baking in order to replenish my protein meal/snack supply.

After a fruitful trip to Harris Teeter, I was armed with the necessary ingredients and a few new things to experiment with. Dinner was first on the chopping block, and because I had plans for baking later I decided to keep it simple. Let me tell you, this is the best tortilla pizza yet. I’m calling it “Summer Pizza” because I honestly believe it’s at its prime when made with herbs and tomatoes picked straight from the garden.

I began by dicing up the first roma tomato from my vine and added fresh basil, fresh parsley, one diced baby bella mushroom, a teaspoon of olive oil, pinch of kosher salt, a grind of black pepper, dash of onion powder, and about a tablespoon and a half of my homemade marinara sauce. After mixing it all together, I let it sit on the counter for about 20 minutes to let all of the flavors come together. It smelled heavenly as I spooned it onto a multi-grain tortilla which I then topped with 1/4 cup of shredded part-skim mozzarella and a few small dollops of fat free ricotta. After ten minutes in a 425 degree oven, I was treated to one very delicious 200 calorie pizza. Yum!

Close-up for texture!


My plan for the evening was to make a batch of banana-nut protein muffins and a protein apple cake that I would cut into bars. While considering this, it reminded me of another important lesson that’s been drilled into me at this point: Plan Ahead.

When Joe and I had to stop in Breezewood for a bite to eat on our way to Pittsburgh (after being stuck in traffic all afternoon), we had a myriad of fast food options. While I don’t eat fast food very often, there is the occasional stop while traveling or night when I don’t feel like cooking or actively going out to dinner. I prepare myself by researching nutrition information on restaurant’s websites and making a list of the best options available. For instance, Wendy’s chili, or half of an oven roasted Twister wrap with no pepper-mayo from KFC. It’s surprising how well you can eat at most places if you simply plan ahead. If I’m invited to dinner somewhere that I can’t find something that fits my diet, I generally resolve to choose the healthiest option and eat only half of it. But I decide that in advance, because if I don’t then I continue eating because “it tastes good” and not because I’m hungry.

I apply the same planning principle to my everyday meals. I know how many calories I want to have during the workday and plan 2 meals and 2 snacks accordingly. My evening consists of another meal and snack with a total daily calorie count somewhere between 1,000-1,200 and a daily protein intake of 65-80 grams.

After doing some calculations, I knew that the banana-nut muffins would yield 8 decent sized muffins at 151 calories, 6 grams of fat, 12 grams of carbohydrates, and 8 grams of protein. They would be good for a filling snack. The apple cake would yield 6 bars at170 calories, 10 grams of fat, 15 grams of carbohydrates, and 10 grams of protein. Those would make a good breakfast or dessert treat with some protein ice cream.

The banana nut protein muffins were a delicious success (I just had one for a snack). You can find the original recipe at Shelly’s blog. The changes I made were to use a regular muffin tin, two tablespoons of SF caramel syrup and 1 tablespoon of SF vanilla syrup, replace one of the tablespoons of almond butter with a tablespoon of apple butter, and make a batch of 8 larger muffins (instead of 24 small ones). Because the muffins are larger, I also extended the cooking time to 18 minutes, or until the tops spring back when poked with a finger.

Then it was onto the apple cake. During my Harris Teeter excursion, I came across an apple type I hadn’t seen before, labeled as “Sweet Jazzy Apples.” Yes, yes it’s probably a marketing term for some apple I’ve already had, but I decided to give them a taste test anyway so I’d know if they’d make good applesauce for canning season in the fall. Anyway, you came here for apple cake, so here’s the recipe and method:

Neen’s Apple Cake Bars

1/4 cup almond flour
1/2 cup rolled oats
1/4 cup soy flour
1 scoop Nitro vanilla protein
pinch of salt
cinnamon
1/2 tsp baking soda
2 tbsp spiced apple preserves (I use homemade—if you buy, try to find all fruit preserves)
1 tbsp SF caramel syrup
1/2 apple, sliced
2 tbsp almond butter
1 egg
2 tbsp no sugar added apple butter
1/2 graham cracker’s worth of crumbs

Set your oven to 350 degrees.

Whisk almond flour, half of the rolled oats, soy flour, half of the protein powder, baking soda, cinnamon and salt. Add the syrup and preserves and mix until combined. Set aside.

In a separate bowl, beat the almond butter with the egg until smooth.

Combine the two mixtures and then add the other half of the protein powder and the other half of the oats. The batter will be very sticky, so oil whatever you’ll be using to spread it in the pan. I just spray my hands with non-stick spray.

Line a loaf pan with aluminum foil or parchment paper. If using aluminum foil, be sure to spray it with non-stick cooking spray. Spread the batter evenly in the pan and then top with apple slices. Spread the apple butter over the apple slices, creating an even glaze.

Bake the cake for 20 minutes and then sprinkle the graham cracker crumbs over the top. Bake 5 more minutes and then remove from the oven.

After the cake cools, remove it from the pan (this is where the parchment/foil really comes in handy) and cut into 6 bars.

Wrapped in plastic, they’ll keep on the counter for 4-5 days. For longer storage, keep them in the fridge for up to two weeks.

In light of what I’ve shared about planning ahead, here is my food plan for the day:

Breakfast: 3/4 Luna Chocolate Pecan Pie protein bar (it was very good—a bit sweet for my taste)
Morning snack: Banana nut protein muffin
Lunch: Deli turkey, fresh tomato, and a sprinkle of cheddar cheese wrapped in a large lettuce leaf.
Afternoon snack: Apple protein cake bar
Dinner: Thin cut loin pork chops, lightly breaded and sautéed hot and fast in olive oil.
Evening snack: NSA fudgesicle or a protein bar

I also plan to buy my books for school and beginning my research for the fantasy football draft (I’ve been slacking big-time).

If you have a plan or goal for anything today, (work, food, school, exercise…etc.) share it in the comments section! It’s worth giving some thought to, because sometimes a plan is the only motivation needed to get things done. Ciao for now, friends!

Next time, I’ll give the travel gods a sacrifice…

22 Jul

What a weekend! Whew.

Getting out of D.C. on a Friday afternoon is like trying to escape an impending zombie invasion by driving toward the only bridge out of town. Needless to say, our trip to Pittsburgh started with five hours navigating traffic on I-270, I-70, and the PA Turnpike. PennDOT, in its infinite wisdom had I-70 closed down to one lane for absolutely no reason. There was no one working and the pavement was fine, yet they were too lazy to pick up the cones which therefore led to a huge bottleneck. It was not pleasant. A trip that normally takes me 3 and a half or 4 hours took 5 and a half instead. We got in around 9:30 and headed out for a bite and a beer with my parents and brother.

Saturday was, of course, the big day–my Grandma’s 80th Birthday Party. We spent most of the day icing cupcakes, chopping vegetables, setting up the band, and running out for last minute things like ice, paper plates, and rolls for the pulled pork. After a quick dip in the pool, we all changed into our party clothes.

The guest of honor arrived in style wearing a beautiful black dress and a lovely corsage. Here she is with her daughter, granddaughters, and great-granddaughter. L to R: Sarah, Me, Aunt Armida, Grandma, Lily (the newest addition to the family), and Emily.


Soon, my parents’ backyard was full of family members chatting while an accordion played in the background. This was very clearly an Italian party (haha).


After a few words from my Aunt Armida, Rendezvous (my Aunt Regina’s band) began their set with my cousin John as their guest guitarist. He was in a state of nervous terror, but you’d never have known it by the way he played. He sounded great and my grandma was certainly beaming from her seat on the porch. My Aunt Armida had asked each of the grandchildren to do something special at the party. John played his guitar, Emily and Sarah gave short speeches, and my brother and did what we both do best (albeit verrrrrrrry differently). We sang. I was up first:


I joined the band on their rendition of K.T. Tunstall’s “Black Horse and a Cherry Tree.” As nervous as I felt beforehand, I just kind of blanked out and went with it. It was a blast to sing with a real band (something I don’t think I’ve ever done before outside of choir) and of course, my grandma really enjoyed it. Here she is smiling with her kids, my Aunt Armida and my Dad:

As soon as the Happy Birthday song ended, the kitchen was flooded with cookies (I think people in our family travel with cookie trays at all times), cupcakes, and copious amounts of fruit on skewers. This poor watermelon was impaled and sacrificed for the sake of aesthetics:


Then it was my brother Michael’s turn to be the center of attention. I should probably mention that he is a classically trained vocalist. Like I said, I’ve got the lounge act down, he can have the concert hall! My grandma was also trained when she was young, so she has a deep appreciation for opera. Michael sang two pieces by Tosti without breaking a sweat. All he needed was a swig of Corona in between songs (haha).


As the evening wound down and the crowd dwindled, I sat by the pool trying to make sure that Lily didn’t plunge in face first while she tried to catch the bubbles that the jets made. She reminds me of myself in the way that she “accidentally” slips into the water. She’s going to be quite the little fish. After finishing off the last of her sugar high (people were giving her cookies and fruit all day), she finally fell asleep in the living room. Joe and I gave my cousin Sarah a ride home and then sat on the porch with my brother, John and Katie until 1 am. After everyone went to bed, Joe and I sat out on the porch chatting. With how quiet it was, it was hard to believe that it had ever been remotely chaotic.

Alas, after a nice lunch with my folks and a couple rounds of Wii Bowling the next day, it was time to return to Virginia. For the first hour of our trip, everything went smoothly. Then this happened:


“What is this?” you ask? That, my friends is Joe and I standing at mile marker 131 on the Pennsylvania Turnpike. And yes, traffic is completely stopped. Supposedly, 9 miles ahead of us there was a huge accident that shut down BOTH sides of the highway. Fortunately, my family had sent us on our way with leftover pulled pork and chicken, and I had a bag full of protein bars. We had a picnic standing outside and then cleaned my car out of sheer boredom. Around 2 hours passed and suddenly we saw….cars!

Well, it took another 45 minutes before traffic started up in our direction, so I took some pictures of the sunset.

We finally got home around 12:30 and after inhaling a fudgesicle I crashed. Maybe we did something to tick off the travel gods or something, but this was the hardest time I’ve had getting to Pittsburgh and back. Still, it beats driving the 12 hours from Boston any day. All in all, it was a really fun weekend and I got to see everyone I wanted to see at once.

My boss was kind enough to let me go home an hour early on Monday after I told her about our debacle, so I got home early yesterday and the evening was very relaxing. Joe and I went to see “The Dark Knight” which I was so excited for I could barely sit still waiting for it to start. Since I really didn’t want any single frame spoiled for me, I won’t spoil it for anyone else. But it was undoubtedly brilliant.

There isn’t much on my agenda this week, which is absolutely fine by me. I ordered some samples of protein powder from a fellow WLS patient’s website to see if I can find a palatable chocolate flavor to use for ice cream. I’ve come to a revised conclusion regarding the NitroCore24. While my opinion of it still stands (quite highly, I might add), what I thought was a too-sweet taste from the sugar-free pudding mix I added to the last batch was actually from the powder itself. Others tasted it and didn’t notice, but that doesn’t surprise me. It’s very common for WLS patients to have a sensitivity to very sweet or very salty foods. So, while I will absolutely continue to use it for baking, I’m back to the drawing board for the ice cream. The search is on fo
r something as creamy and smooth as the NitroCore, with just a hair less sweetness. Luckily, the website I ordered from offers sample packets of different kinds, which is nice when you don’t want to spend $35 for a tub of something that might be gross. If you’re interested in sampling bars or protein powders on your own, you can find them here.

Also, I hope to have formed some opinions on the rather bizarre trades going on in the NFL right now, and any other training camp news that might pop up.

I hope everyone had a wonderful weekend. Ciao for now!

Next time, I’ll give the travel gods a sacrifice…

22 Jul

What a weekend! Whew.

Getting out of D.C. on a Friday afternoon is like trying to escape an impending zombie invasion by driving toward the only bridge out of town. Needless to say, our trip to Pittsburgh started with five hours navigating traffic on I-270, I-70, and the PA Turnpike. PennDOT, in its infinite wisdom had I-70 closed down to one lane for absolutely no reason. There was no one working and the pavement was fine, yet they were too lazy to pick up the cones which therefore led to a huge bottleneck. It was not pleasant. A trip that normally takes me 3 and a half or 4 hours took 5 and a half instead. We got in around 9:30 and headed out for a bite and a beer with my parents and brother.

Saturday was, of course, the big day–my Grandma’s 80th Birthday Party. We spent most of the day icing cupcakes, chopping vegetables, setting up the band, and running out for last minute things like ice, paper plates, and rolls for the pulled pork. After a quick dip in the pool, we all changed into our party clothes.

The guest of honor arrived in style wearing a beautiful black dress and a lovely corsage. Here she is with her daughter, granddaughters, and great-granddaughter. L to R: Sarah, Me, Aunt Armida, Grandma, Lily (the newest addition to the family), and Emily.


Soon, my parents’ backyard was full of family members chatting while an accordion played in the background. This was very clearly an Italian party (haha).


After a few words from my Aunt Armida, Rendezvous (my Aunt Regina’s band) began their set with my cousin John as their guest guitarist. He was in a state of nervous terror, but you’d never have known it by the way he played. He sounded great and my grandma was certainly beaming from her seat on the porch. My Aunt Armida had asked each of the grandchildren to do something special at the party. John played his guitar, Emily and Sarah gave short speeches, and my brother and did what we both do best (albeit verrrrrrrry differently). We sang. I was up first:


I joined the band on their rendition of K.T. Tunstall’s “Black Horse and a Cherry Tree.” As nervous as I felt beforehand, I just kind of blanked out and went with it. It was a blast to sing with a real band (something I don’t think I’ve ever done before outside of choir) and of course, my grandma really enjoyed it. Here she is smiling with her kids, my Aunt Armida and my Dad:

As soon as the Happy Birthday song ended, the kitchen was flooded with cookies (I think people in our family travel with cookie trays at all times), cupcakes, and copious amounts of fruit on skewers. This poor watermelon was impaled and sacrificed for the sake of aesthetics:


Then it was my brother Michael’s turn to be the center of attention. I should probably mention that he is a classically trained vocalist. Like I said, I’ve got the lounge act down, he can have the concert hall! My grandma was also trained when she was young, so she has a deep appreciation for opera. Michael sang two pieces by Tosti without breaking a sweat. All he needed was a swig of Corona in between songs (haha).


As the evening wound down and the crowd dwindled, I sat by the pool trying to make sure that Lily didn’t plunge in face first while she tried to catch the bubbles that the jets made. She reminds me of myself in the way that she “accidentally” slips into the water. She’s going to be quite the little fish. After finishing off the last of her sugar high (people were giving her cookies and fruit all day), she finally fell asleep in the living room. Joe and I gave my cousin Sarah a ride home and then sat on the porch with my brother, John and Katie until 1 am. After everyone went to bed, Joe and I sat out on the porch chatting. With how quiet it was, it was hard to believe that it had ever been remotely chaotic.

Alas, after a nice lunch with my folks and a couple rounds of Wii Bowling the next day, it was time to return to Virginia. For the first hour of our trip, everything went smoothly. Then this happened:


“What is this?” you ask? That, my friends is Joe and I standing at mile marker 131 on the Pennsylvania Turnpike. And yes, traffic is completely stopped. Supposedly, 9 miles ahead of us there was a huge accident that shut down BOTH sides of the highway. Fortunately, my family had sent us on our way with leftover pulled pork and chicken, and I had a bag full of protein bars. We had a picnic standing outside and then cleaned my car out of sheer boredom. Around 2 hours passed and suddenly we saw….cars!

Well, it took another 45 minutes before traffic started up in our direction, so I took some pictures of the sunset.

We finally got home around 12:30 and after inhaling a fudgesicle I crashed. Maybe we did something to tick off the travel gods or something, but this was the hardest time I’ve had getting to Pittsburgh and back. Still, it beats driving the 12 hours from Boston any day. All in all, it was a really fun weekend and I got to see everyone I wanted to see at once.

My boss was kind enough to let me go home an hour early on Monday after I told her about our debacle, so I got home early yesterday and the evening was very relaxing. Joe and I went to see “The Dark Knight” which I was so excited for I could barely sit still waiting for it to start. Since I really didn’t want any single frame spoiled for me, I won’t spoil it for anyone else. But it was undoubtedly brilliant.

There isn’t much on my agenda this week, which is absolutely fine by me. I ordered some samples of protein powder from a fellow WLS patient’s website to see if I can find a palatable chocolate flavor to use for ice cream. I’ve come to a revised conclusion regarding the NitroCore24. While my opinion of it still stands (quite highly, I might add), what I thought was a too-sweet taste from the sugar-free pudding mix I added to the last batch was actually from the powder itself. Others tasted it and didn’t notice, but that doesn’t surprise me. It’s very common for WLS patients to have a sensitivity to very sweet or very salty foods. So, while I will absolutely continue to use it for baking, I’m back to the drawing board for the ice cream. The search is on for something as creamy and smooth as the NitroCore, with just a hair less sweetness. Luckily, the website I ordered from offers sample packets of different kinds, which is nice when you don’t want to spend $35 for a tub of something that might be gross. If you’re interested in sampling bars or protein powders on your own, you can find them here.

Also, I hope to have formed some opinions on the rather bizarre trades going on in the NFL right now, and any other training camp news that might pop up.

I hope everyone had a wonderful weekend. Ciao for now!

The Search for Protein: Product Review

18 Jul

Protein powder and I have long been at odds. In my many kitchen experiments, it’s been the one ingredient that I only add because it’s good for me. For the past week or so, I’d been using Wegman’s soy protein powder in vanilla flavor and a lot of my baked goods had been coming out dense. It was very frustrating. I consulted my friends on ObesityHelp.com to learn what their favorite powders were and then headed to my local nutrition store to see what was in stock.

And there it was, shining like a beacon before me in a huge black canister that said NITRO CORE 24 on the side. It was Optimum Nutrition’s new line of powders and I’d heard rumors of it’s tastiness. Skeptically, I looked at the giant tub. The flavor was vanilla ice cream. It also comes in strawberry milkshake, ultimate chocolate, and extreme cookies and cream. What is extreme or ultimate about those flavors, I don’t know. I will find out in the future.

What makes O.N.’s new product so interesting is that each 48g scoop contains 24 grams of a protein blend. Most powders on the market are either whey (isolated from cheese) or soy (isolated from soybeans). Not so with this particular product. The protein blend contains 3 different types of proteins which are balanced by the rate at which they are digested in the body. For instance, whey protein isolate is quickly digested, egg albumins and milk proteins are digested slightly slower, and at the end of the chain are casein proteins (accounting for 80% of the proteins in cheese and milk) which take a long time for the body to digest. This all translates into feeling fuller longer and a chance for better protein absorption (in the case of those who have malabsorption issues).

But really, none of this matters unless you can actually get the stuff down. Most of the complaints I have with protein powders are chalky or gritty texture, lack of flavor, and a particularly strong smell. Since GNC has a “return it if you hate it” policy, I ponied up the $34 for a canister containing about 30 scoops and brought it back to the lab (read: kitchen) for some tests.

Test #1: Apple Cinnamon Protein Cookie (derived from this delicious recipe)

My modifications included using only 1 heaping scoop (48g is a much larger scoop than many other brands) of protein powder, nixing the chocolate and nuts, adding chopped dried apples as the fruit, and replacing 1 tablespoon of the sugar free caramel syrup with 1 tablespoon of my homemade spiced apple preserves.

I knew that all I had to do was open that canister and I’d know whether I had something acceptable or not. Warily, I opened it and peeled back the quality seal. Oddly enough, I smelled…well, melted vanilla ice cream. Yes, there was a slight hint of that unflavored gelatin smell but all in all it was a pretty good smell. I added a heaping scoop to my batter, portioned out the cookies and waited by the oven. They came out smelling wonderfully, but I’d have to wait until the next day for a taste test.

Test #2: Cinnamon Cheesecake Ice Cream

I needed a test to determine whether this powder could deliver a smooth, creamy texture. Once again, borrowing my base recipe from my friend Shelly’s blog here, I came up with the following:

1 1/4 scoops of Nitro Core Vanilla Ice Cream Protein Powder
1 tbsp. SF cheesecake pudding mix
A few shakes of cinnamon
1 cup 2% milk (do NOT use skim)
1 tbsp SF vanilla syrup (Torani is the brand I had on hand)

I tossed it in the ice cream maker and waited 30 minutes. What came out was still in the soft serve phase and would need a good 2-3 hours in the fridge to harden up, but it was worth tasting. And then there was ice cream. It was creamy, smooth, and decadent. I made a mental note that the SF pudding mix had made the batch slightly too sweet for me but that the protein had certainly done it’s job.

Just The Facts, M’am: Assuming that a batch makes 3 servings, each serving has 107 calories, 4 grams of fat, 5 grams of carbohydrates, and a whopping 11 grams of protein. If you’re a post-op in the “pureed foods” stage looking for more of a meal, consider dividing it into only 2 servings with each one having 160 calories, 6 grams of fat, 8 grams of carbs, and 16 grams of protein. The above recipe is pretty basic. Add fruit, nut butters, or different flavor syrups for some variety.

The next day at 3:00pm, I retrieved my recently baked protein cookie from my bag and took it down to tea. They always serve cookies at tea, so this one would need to be a really good cookie to distract me from those temptations. I took a bite and finally found the texture that my recent batches had lacked so horribly. It was chewy, soft, and had a taste similar to mulled apples. The caramel syrup and vanilla protein blended wonderfully to make a lovely background for this morsel of autumn.

Just The Facts, M’am: A batch yielding 9 cookies has 97 calories, 7 grams of fat, 9 grams of carbohydrates, and 7 grams of protein per cookie. A perfectly fine snack and while it clocks in under 100 calories, this is one that will stick with you.

So it seems that protein powder and I can finally be friends. With its mild, slightly sweetened vanilla flavor and creamy texture, Nitro Core 24 delivers quality protein that I actually want to eat. Many thanks to the folks at Obesity Help for their help in finding it!

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