future reference this is being posted on December 5, 2013, the day after my 37th birthday.
former life there was cake and ice cream and overly indulgent meals. But what
do you do now that you’re trying to live differently.
longer-term post-op I can say that I know some people who do cake and ice
cream, just in smaller quantities or sugar-free. I know others who abstain.
the bat after surgery. Firstly, sweets just don’t captivate me the way they did
before surgery but also I wanted to start a new tradition. For the first few
years post-op I’d treat myself to a HARD workout (with a trainer even!) and I’d
go out to sushi with my mother.
March 2012 and with her went my birthday tradition.
folks from planning celebrations. Many folks were bummed about that because
they wanted to make me feel special because they knew I was in pain. But in the
end, I did what I needed to do emotionally and I’m proud to say I did not respond to my grief by overeating!
my birthday but I also didn’t make a big fuss out of it. Truth be told, I have
no idea if I’ll ever feel the same about my birthday again.
I volunteered to help wrap Christmas presents donated to homeless women and
children. I went to work (true fact: Nik has a day job for an organization
working to end poverty, injustice and human suffering). I came home and cooked
dinner for my divas and we prepped the house for Christmas deco. And guess
what? It was just what I needed!
after WLS. And then some things in life can just plain be overwhelming. Don’t
be afraid to ask for what you need from people. Self-care is important to this
thought I’d share the recipe! It was warm and comforting! I did indulge in a
mini-corn muffin with some butter and Hot Pepper Jelly (the photo is actually
of La Petite Diva’s corn muffing but mine looked similar).
- 1 small onion, diced
- 1 small green pepper, diced
- 1 clove garlic, minced
- 1 lb. lean ground meat (whatever kind you use)
- 1 packet of taco seasoning (I used extra spicy!) OR
- 1 heaping teaspoon each: ground cumin, ground coriander and
onion powder + a pinch of cayenne pepper, salt and pepper.
- 1 can tomatoes & chiles (whatever heat you like),
drained of canning liquid
- 1 c. prepared salsa (whatever kind you like)
- 1 can black beans (I used spicy black beans), drained of
canning liquid and rinsed
- 2 c. water or low-sodium broth (matching whatever kind of
meat you used)
- Shredded Mexican blend cheese
- Unflavored Greek yogurt (to use as sour cream)
- Sliced Jalapeno Peppers
it over medium heat and allow it to get HOT.
3-ish minutes. Add garlic and sautee another minute or two.
into the meat mixture. Drain meat meat mixture if necessary (although if you
use lean ground meat, the excess liquid should pretty much evaporate in the
process). Add taco seasoning or spices (not both) and stir well.
well. Add broth or water until desired amount
of liquid is achieved (NOTE: for you this may not require the whole two cups
called for in the ingredients. You want soup but you don’t want to dilute your spices
boil. Turn off the heat and allow it to sit covered for a few moments before
serving in bowls with desired toppings!
This was low-stress and allowed me and my girls to sit down to dinner together which is what I really wanted for my birthday. Over the course of the rest of my life, I’m sure I’ll develop a new birthday tradition, but for this year, this suited me just fine!