The Center for Bariatric Surgery Rhode Island Hospital & The Miriam Hospital
SUPPORT GROUP NEWSLETTER April 2017 MONTHLY ANNOUNCEMENTS • • •
CBS Support Group surveys will be distributed throughout 2017 at the first Monday morning & fourth Tuesday evening support group meetings of each new quarter. We appreciate your participation in these short surveys as we help you reach & exceed your weight & wellness goals! Starting in 2017, the Men’s Support Group will meet once each quarter (total 4 visits per calendar year). Please see the back of this newsletter for the upcoming Men’s Support Group meeting dates. All email notices to and from the Center for Bariatric Surgery will be through the new email address CBStmh@lifespan.org. If you currently do not receive the monthly email notices, please email your request to be placed on our monthly email updates.
FEATURED RECIPE OF THE MONTH Winter Beet Hummus Adapted from www.wellandfull.org Ingredients/Tools Needed Food processor Baking sheet Roasting the Beet • 1 medium red beet, peeled and chopped • 3 whole garlic cloves, whole • Drizzle of extra virgin olive oil Making the Hummus: • 1- 15 oz. can of chickpeas • Juice from half of lemon • ¼ tsp. salt • ¼ tsp. pepper • ½ tsp. fresh Rosemary, packed • 2 Tbsp. extra virgin olive oil • 2 Tbsp. water Extra Garnish: • Fresh rosemary • Sliced almonds
HOT TOPICS AT UPCOMING MEETINGS Monday April 3, 2017 10:00 – 11:00 am “Food Demo Day” Tuesday April 25, 2017 5:30 – 6:30 pm “Patient Panel Support Group” Monday May 1, 2017 10:00 – 11:00 am “Weight Changes, Self Image & Body Dysmorphia” with guest speaker Dr. Kalin Clark Tuesday May 23, 2017 5:30 – 6:30 pm “Plastic Surgery After WLS” with guest speaker Dr. Rachel Sullivan
Instructions 1) 2) 3)
Start by roasting your beets and garlic - preheat the oven to 350° F. Toss the beets and garlic in olive oil, then roast in the oven for 30 min. When done, take out of the oven and let cool. Once garlic cloves have cooled down a little, add them to your food processor by themselves & process on their own - it will do the mincing for you. Then add beets, chickpeas, and all other ingredients, and process on high until hummus has reached the desired consistency. When done, scoop hummus into a bowl and garnish with fresh rosemary and almonds, if desired.
Monday June 5, 2017 10:00 – 11:00 am “Staying On Track”