The Center for Bariatric Surgery Rhode Island Hospital & The Miriam Hospital
SUPPORT GROUP NEWSLETTER DECEMBER 2017 MONTHLY ANNOUNCEMENTS •
The monthly Support Group Newsletter is posted on The Center for Bariatric Surgery website at https://www.lifespan.org/centersservices/center-bariatric-surgery/patient-newsletter. Please visit https://www.lifespan.org/centers-services/center-bariatric-surgery , as well as the Facebook Weight Loss Striders group page, for important program announcements such as changes or cancellations to support group meetings.
•
The Spanish–speaking Support Group will be on hold until further notice. Please continue to look for announcements on when the meeting will resume. Thank you for your cooperation.
•
Upcoming cancellation: There will be no 1st Monday morning of the month support group meeting on January 1, 2018 in observance of the New Year’s Day Holiday. Please plan your future support group attendances wisely to ensure you meet your pre-operative requirements.
FEATURED RECIPE OF THE MONTH No Sugar Added Baked Blueberry Oatmeal Cups from www.callmepmc.com
Ingredients & Materials Needed: Muffin pan Cupcake/muffin liners or spray muffin pan with non-stick cooking spray Large bowl Spatula or large spoon 1 cup of mashed banana 1 cup uncooked plain old fashioned/rolled oats 1 egg, beaten 1 tsp. baking powder 1 tsp. vanilla extract 1/2 cup blueberries (fresh or frozen) Instructions: 1) Preheat the oven to 425º F & set up muffin pan (spray with non-stick spray if needed). 2) Mix the mashed banana, oats, beaten egg, baking powder and vanilla extract to the bowl and stir until just combined. The stir in the blueberries (it is okay if some blueberries get smashed in the process). 3) Fill the muffin tins with the batter to the top as the muffins will not be rising very high. 4) Bake for 5 minutes at 425º F and then reduce heat to 375º F and bake for an additional 1215 min. or until slightly brown. Allow muffins to cool before taking them out of the tin. To make this a vegan recipe, replace the egg with a “flax egg”. In a separate small dish, mix 1 Tbsp. ground flaxseed with 2 ½ Tbsp. water. Let sit for about 5 min. to thicken before adding to the recipe . This will boost the omega 3 fatty acid content while also lowering the saturated fat & cholesterol.
HOT TOPICS AT UPCOMING MEETINGS Monday December 4, 2017 10:00 – 11:00 am “Setting Goals & Resolutions” Tuesday December 26, 2017 5:30 – 6:30 pm “Open Forum Meeting” January 1, 2018 New Year’s Day Holiday No Support Group Meeting January 23, 2018 5:30 – 6:30 pm “Super Foods for Super Health” February 5, 2018 10:00 – 11:00 am “Patient Panel Support Group” February 27, 2018 5:30 – 6:30 pm “Defending Your Immune System”