life-decisions

Deciding on Bariatric Surgery

Deciding on bariatric surgery was not an easy, fast, wake up in the morning deciding to have my stomach cut off and reattached type of decision. I’m the type of person that exhaustively researches the internet for information on how to trim toe nails so you can only imagine the type of research I did on the subject of gastric bypass surgery.

I considered the top three bariatric surgeries being preformed in the United States today, including the Adjustable Gastric Lapband, Gastric Sleeve and the Gastric Bypass or the Roux-en-Y. I also decided that although everyone around me had their own opinions and reasons why I should have a particular type of surgery it was going to be me having the surgery and it was my life that was going to be forever changed by the final choice of what type bariatric surgery I choose.

For me the adjustable gastric lapbanding procedure was never an option, I really have nothing against it and it has been very successful for thousands of people but I personally was turned off by the thought of it being around my stomach and someone else being able to adjust it via a portal… just could not get my head around it.

The gastric sleeve made so much sense to me, the idea that my small intestines would remain connected and when it was all said and done my stomach would still function in the true sense of a stomach. I just knew that this was the right type of gastric surgery for me, even knowing that the cut-away-part of my stomach would be removed it just looked “normal” to me.

So imagine my surprise that in the end I chose to go with a Roux-en-Y gastric bypass! Two weeks before my surgery I sat down with my Diabetes Health Provider and told her about my upcoming gastric surgery and that I had made the decision to go with a gastric sleeve. She was happy that I was going forward with the surgery but with a twinkle in her eye she asked if I was open to hearing her out on why she thought that I, as a Type 2 Diabetic, should take another look at the Roux-en-Y bypass instead…

She showed me the statistic of overall weight loss and the turn around of diabetes in Type 2 Diabetics when a gastric bypass was done instead of the gastric sleeve. The percentage difference in weight loss really wasn’t enough to get me excited but the difference in how diabetes was affected and why it was affected made me really sit up and listen. I felt that in the end I wasn’t just doing this drastic surgery for just weight loss alone but for a quality of life a change in my lifestyle and a healthier me. In order to obtain that, I wanted a surgery that would give me the greatest chance and the Roux-en-Y was it.

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Reduced Carb Chicken Enchiladas

Reduced Carb Chicken Enchiladas

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 4

Serving Size: 6 oz

Reduced Carb Chicken Enchiladas

Reduced Carb Chicken Enchiladas were created because of my love for the taste of enchiladas but with my new lifestyle as a post-bariatric, I knew that the old recipe would cause problems so we got rid of the tortillas and used a light coating of flour so the sauce had something to adhere too.

Ingredients

  • 4 6oz Chicken Breasts, boneless, skinless
  • 1 Enchilada Sauce, small can
  • 1 cup Cheese grated, cheddar mozzo blend
  • 1 Green Onion, sliced thin
  • 1/2 cup Flour
  • 1/2 tsp. Cumin ground
  • 1/4 tsp. Chili powder
  • Salt & Pepper, to taste
  • Olive Oil

Instructions

  1. Heat oven to 350.
  2. Place flour, cumin, chili powder, salt and pepper into a plastic bag and shake well to mix. Set aside.
  3. Trim all fat off of chicken, then slice each breast in three piece in the long direction of the chicken breast. Place the chicken in the bag with the flour mixture and shake until each piece is lightly coated.
  4. Heat non-stick pan, pour in olive oil and when hot add the chicken pieces. Just barely brown the outsides of the chicken pieces and then place them in a baking dish. Pour enchilada sauce evenly over chicken, top with cheese and green onions.
  5. Bake 30 to 40 minutes depending on size of chicken breasts. Serve with Rice & Beans. **Note: My photo shows the chicken cut in two pieces, but it will cook better when done in my recipe above. No matter how it is cut the taste is Ole`!
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