November 19, 2016 – Small Group Meeting

Bariatric Support Group

Date: November 19, 2016

Facilitator:  Laura Hernandez, RD, LD

Chris shared information that she and Laura received at the annual meeting of the ASMBS and TOS (American Society of Metabolic and Bariatric Surgery, and The Obesity Society).  There is an enormous amount of research going on around the world regarding the metabolic changes that occur with surgery, the microbiome (the bacteria in your gut), diabetes, heart disease and the consequences of excess weight that lead to those.  One of the most exciting sessions was with Dr. Camillo Ricordi who heads the Diabetes Research Institute in Miami, Florida.  His work is very close to curing Type I diabetes through a bio-medically engineered bio-hub that allows him to transplant islet cells into a patient with Type I diabetes and it begins to take over the function of regulating glucose in the patient eliminating the need for insulin and even checking blood sugar throughout the day.  This is groundbreaking work!  Laura listened to a physician who spoke about how you can prevent passing on Type 2 Diabetes to your children if you have bariatric surgery prior to getting pregnant.  As we go through next year, we will be bringing more and more of what we learned to support groups.

Then Laura prepared individual breakfast quiches for everyone.  They were delicious and can be modified to anyone’s individual taste.  The recipe is below:

Ingredients:

2 cups fresh raw spinach

¼ cup red pepper (rough chopped)

¼ cup onion (rough chopped)

¼ cup fontina cheese

5oz turkey deli meat

6 large egg whites (or 1 cup Egg Beater egg whites)

2 large whole eggs

3 cloves garlic

¼ tsp cinnamon

¼ tsp salt (to taste)

¼ – ½ tsp adobo seasoning (to taste)

½ cup salsa

Olive oil cooking spray

Instructions:

Preheat oven at 400 F. Add all ingredients to a blender except the salsa. Blend well on low. Lightly coat a non-stick muffin tray with spray. Evenly distribute mixture into each muffin cup, filling each half way. Bake until egg is cooked all the way through for approximately 20 minutes. Remove from oven and cool. They will shrink, but don’t be alarmed. To remove quiches from muffin cups, slide spoon along entire circular muffin cup edge and then lift. Serve with salsa and enjoy. The batch will make about 12 quiche muffins.

Tip: As a quick check, try gently pressing the center of one of the quiches. If no liquid comes out, they should be ready.

Source: Gourmet Nutrition by Dr. John Berardi, Michael Williams & Kristina Andrew and modified by Laura Hernandez, MBA RD LD