Bariatric Support Group
Information was shared that was 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!
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
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