The Center for Bariatric Surgery Rhode Island Hospital & The Miriam Hospital
SUPPORT GROUP NEWSLETTER May 2017 MONTHLY ANNOUNCEMENTS • • •
27th
For the Tuesday June 5:30-6:30 pm support group, guest yoga instructor JoEllen Hockenbrough will be guiding us through some gentle seated yoga poses. All are welcomed to participate and for ease of movement in your chair, please wear loose and comfortable clothing and feel free to bring a bottle of water with you as well. 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 Panko Parmesan Crusted Asparagus From www.queenofmykitchen.com Ingredients 14 asparagus spears - ½ lb. or more depending of the size of the spears 1 egg 1½ Tbsp. olive oil 1 Tbsp. dijon mustard ¼ tsp. salt ¼ tsp. garlic powder ⅛ tsp. freshly ground black pepper ⅓ cup finely grated parmesan cheese 3 Tbsp. panko breadcrumbs Olive oil cooking spray 3 lemon wedges Instructions 1) Preheat the oven broiler to high & position a rack about 6 inches from the heating element. Spray a half sheet pan (18” x 13”) with a thin layer of olive oil cooking spray. 2) Trim off the tough, bottom inch or two of the asparagus spears. 3) In a shallow dish or pan whisk together the egg, olive oil, Dijon mustard, salt, garlic powder, and pepper. In another shallow dish or pan mix together the parmesan cheese and panko breadcrumbs. 4) Place the asparagus spears into the egg mixture 3 or 4 at a time, rotate them so they are completely coated, then place them in the pan/dish with the parmesan/panko mixture. Shake the pan/dish to coat the asparagus and spoon some more of the mixture on top of each spear if needed. 5) Transfer to the half sheet pan and repeat with the remaining spears. Spray each asparagus spear with a thin coating of olive oil cooking spray and broil for 8 minutes. 6) Squeeze fresh lemon juice over the top and serve.
HOT TOPICS AT UPCOMING MEETINGS 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 Monday June 5, 2017 10:00 – 11:00 am “Staying On Track” Tuesday June 27, 2017 5:30 – 6:30 pm
“Seated Yoga & Relaxation Night” with guest JoEllen Hockenbrough from Providence Power Yoga Monday July 3, 2017 10:00 – 11:00 am *Re-scheduled topic* “Under Pressure:
Tips for Stress Reduction”