The Center for Bariatric Surgery Rhode Island Hospital & The Miriam Hospital
SUPPORT GROUP NEWSLETTER MARCH 2017 MONTHLY ANNOUNCEMENTS • • • •
The Wednesday March 8, 2017 10:00-11:00 am post-op only support group meeting will be held in the Steve Baron Lecture Hall, 2 nd floor of the Fain Health Center building. Quarterly CBS Support Group surveys will be distributed throughout 2017 at the first Monday morning and fourth Tuesday evening support group meetings. 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). The meeting schedule for 2017 will be Tuesdays February 7th , May 2nd , August 1st & November 7th . The hour-long meetings will still start at 6:00 pm and will be located in the Hurvitz 2 conference room (1st floor of The Miriam Hospital). 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 Spicy Kale, Black Bean & Quinoa Salad Adapted from www.onegreenplanet.org Ingredients/Tools Needed • Medium size pot with lid (for boiling quinoa on stove) • Large bowl (salad bowl) • 1 cup quinoa, uncooked • 6 cups chopped kale, de-stemmed • 1/2 red onion, chopped • 1 can black beans, drained and rinsed • 1 cup corn For the spicy dressing: • 1/4 cup fresh cilantro, chopped • 1 clove garlic, minced • 1/4 cup fresh lime juice (about 2 limes) • 1/4 cup hot sauce of your choice • 1/4 cup water • 1 tsp agave nectar or low sugar maple syrup • 1/2 tsp cumin • Sea salt & pepper, to taste Instructions 1) In a medium sized pot, combine 2 cups of water with the 1 cup of quinoa & bring to a boil. Lower heat, cover & simmer for about15 minutes or until the water is absorbed and quinoa is fluffy. 2) In a large salad bowl, add the kale and the onion. 3) Once the quinoa is done cooking, add in the black beans and corn to the pot. Mix it up well and add the quinoa mixture over the kale and mix thoroughly. 4) Prepare the dressing. Pour the dressing over the salad, mix and enjoy!
HOT TOPICS AT UPCOMING MEETINGS Monday March 6, 2017 10:00 – 11:00 am “Successful Grocery Shopping & Meal Planning” Tuesday March 28, 2017 5:30 – 6:30 pm “Under Pressure: Tips for Stress Reduction” 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