The New And Improved Chef E (Poet & Writer)

I'm doing it, losing weight.

No sugar, no carbs (outside of complex vegetables, only green leafy and protein, heavy on protein).

Some do not believe bariatric surgery, RNY, or by pass as some call it, is a real way to lose, because of the doctor's making your stomach into a pouch the size of an egg. It is though. Why? Because we, the patients have to maintain it and add exercise into our daily routine.

How did I get so fat, 338 lbs? It is a long story, but years ago I lost my precious daughter, then moved, twice, and tried to restart my catering business and chef career over, and over, and again. Eventually (little violins playing right about here) I honored my husbands wishes and promised not to start any other business up when my cafe closed, teaching jobs ran dry, not to mention other food related and poor economy sadness hit our area. It happened in Dallas ten years before we moved, and the reason why we moved to being with, hubs lost his job (technical IT work left the Dallas area).

I found myself home, bothered by some things, so I stuffed my face and locked myself in for about three years. I even slowed down on blogging (some may have noticed).

Well, I'm back, my new business (with the help of hubs) and career in publishing and writing has been only getting better. I still have straggler chef clients I work for here and there. I also do consulting work for the state of NJ. I'm happy.

Not my lowest weight, but 250 isn't so bad, since my goal is another 100 lbs, with a better BMI. I'll get there by the end of the year, maybe sooner. I'm still cooking for hubs, son, and clients once or twice a week. It doesn't bother me to be around food and to have had the surgery, not at all. And I joined the gym again, and told by my nutritionist and dietitian to get out of the house more, I do. My traveling stuff began again, so that has me on the road, a lot for this year.

My heaviest weight was 338 October 2013, and when I was told I had diabetes, officially. I saw a bariatric doctor in February, he set me up with the hoops you go through, but then I discovered there was an issue with Barrett's Esophagus, surgery was halted. Talk about "here we go again!" and depression. I rescheduled the endoscopy for six months, it had gotten better. My only option due to reflux and the chance of cancer in the stomach or throat, to do the bypass over the sleeve. So I gave in and went with it over no surgery and only more weight gain.

I woke up from surgery November 19th and said, "No regrets." The biggest battle is the eating. Right now I am limited, but I get what I need, a heavy protein diet. I'm consistently losing and in the gym. I am tired right now, but have heard it gets better. I feel young again. (photo above is me at 23, I didn't grow up over weight, was always fit).

The say the honeymoon period is over after two months with this surgery, but not for me! I had to fight and still am. I only wish this bragging came earlier. A reason I won't share, but it feels good to come back in full force.

Never give up! I really hadn't...

No more diabetes, no more high blood pressure, and my asthma is more manageable, like when I was in my normal weight range of 130-150. Occasionally I was 170 if I didn't exercise and eat right.

Me last week in VA at a writers conference. I read as well as my pub company sold books. I will show a full view of my body in a few months. I still  have middle body fat that needs to go. Hubs says I am still sexy, no matter, and he should know!

Peace everyone...

Elizabeth Akin Stelling
Managing Editor, Red Dashboard LLC Press
author of My South By Southwest

A(muse) Restaurant Review and News

A(muse) * Inspired Food and Drink* in Rohobeth Beach, MD

The whole story...

My beloved and I decided to take one last trip before my bariatric surgery scheduled for mid-November. A few friends who've had it had talked about a last hoorah before my eating is even more restricted than last December when I embarked on what I now know is called 'Liver Shrinking Diet'- low carbs, sugar free (not foods, just no sugar), and low fat eating. I lost 32 pounds, only gained back 8.

Hubs and I have been together 17 years, and are still going strong. This man is very supportive through my daughters illness, death, and now my gaining more weight, to the point of being diagnosed with diabetes last year. It was time to make a change. I am for the good, but it's not for everyone. Eating healthy on a constant basis is what we should do, eating small portions, healthy choices, and exercise on a regular basis. Also I recommend counseling, something I do.

After back and forth talks with my doctors, the health issues have gone against me, so I opted for surgery. I will miss the great foods from establishments like A(muse) and Chef Hari Cameron- A(muse) restaurant in Rohobeth. Hubs loves our foodie adventures over the years, but he knows the high calorie foods have gone against my health. There might be chances of tasting the Chef's food again one day, but not tasting menus like we did last week. It was fabulous, his restaurant is fantastic, something others should try. We give it 5 stars out of 5, and includes the wine pairing.

Normally they do a 4 or 7 tasting menu, and an 11 (we were told) in the fall. Once being seated we saw 4 and 7 offered on menu, so we asked and were told it was allowed, 11 course tasting menu. I will simply show photos of our plates, and apologize a few are missing because we began eating and realized no photo was taken (only pieces of food were left).

Amuse Bouche- smoked anchovie

1) Liver and Onion Sorbet

there's more...

finale...

2) Foraged Soup (maitake and hen of the woods mushrooms, Japanese Maple leaf with a hot tea soup poured over ingredients)- this was my favorite, the flavors just were perfect!

3) Seared New Jersey Scallop, lentils, beets, and radish,

4) Roasted brussel sprouts, sliced beets, goat cheese, spaghetti squash, pumpkin puree, and elderberry sauce with sumac powder.

5) Lobster with rapinni and chili oil- my second favorite (I loved them all!)

6) Crispy Sweet Breads  celery - blue cheese - chili garlic (surprisingly I do not go for this, but it was good)

7) It was...NY Duck Breast and grilled vegetables with cauliflower puree

8) 48 hour braised beef (orange sauce), reminded me of a Chinese dish, but mild.

9) It was...Dunbarton Blue cheese with roelli (fruit and granola type mixture)

10) Rice pudding with apple cobbler, streisal, and orange thyme jam

11) Bone Marrow Oreos with Parsnip Milk- it was yummy and you could detect the flavors of both. 
Sweet and Savory

Chef Hari and the staff, 
Thank you so much for making our anniversary great!
Also, your wine, beer, and dessert wine pairings were fantastic!
It was nice to have such a knowledgeable crew answering our questions.

You can see by the look on my face, I was a happy wife!

Thanks readers for following my blog since 08, I am and always will be a foodie, but will be eating smaller portions and exercising my way back to health! 

See you in 2015...

Elizabeth Akin Stelling
a Texas poet, author My South By Southwest
Managing editor, Red Dashboard LLC Publishing

(1st photo taken from A(muse)'s website, Chef Hari Cameron preparing dinner)

PS- If you have a weight problem, are obese, or overly obese, then we recommend you see your doctor and consult about eating habits and how they have affected your over all health. My circumstances dealing with my daughters death years ago did affect my sleeping and eating habits, as well as an increased drinking habit that resulted in my situations. Everyone's situation is different and a change in diet should be consulted with your family doctor, we are not recommending you try any kind of diet or eating at high end restaurants. My diet was under supervision of a dietitian and nutritionist during 2014. Nor did A(muse) provide any compensation for this post.

Curried Cauliflower Supreme

What's going on since the holidays?

 It has been a while. My new eating lifestyle changes are working. I'm losing 2 lbs a week with a high protein, all green veggies, and low carb (2-3 T a day, sometimes more). No sugar and junk (fast or processed) food. Only water and flavored water (no sugar and carbonation). No soda and alcohol (at least until my weight goes down dramatically). I've done diet eating before, and failed.

But the options were, live with diabetes/live in hell and continue to hit highs on weight gain, and I have become less mobile. Not working full time hit me hard. The eating is not as boring as I had initially thought.

Actually I posted this today on Facebook...

 "Funny how when you eat healthy, each bite taken, chewed slowly as you go, becomes more intense- tasting salty, flavors pop, and the senses aren't dulled by crap foods" - Chef E

 I am up for bariatric surgery in May, and am going through the hoops, and had a few tests done. It is recommended you eat a pre-surgery diet to become accustomed to the portion size and restrictions. Mostly the same as above, accept for veggies have to be soft, and meats pretty much the same- low fat and ground meats are suggested.

Your stomach will not be able to digest the same as the once full sized. I began in December and am doing well. Recipes like this one are the key to flavor and enjoyment. Basic curry powder (turmeric gives yellow appearance), head of cauliflower, and some oil for a drizzle.

Clean the head of cauliflower; pat dry, and cut into small to medium pieces. Spread onto a baking dish. The one I use is large, but old as the hills (was my moms), so I cover it with foil for easy clean-up. Drizzle oil (whatever you prefer), and then sprinkle as much curry powder on top. In my house we love spicy, though this curry powder does not have the lingering bite a smoked chili powder might have, but it is pungent. No salt is needed, at least in my house.

 BAKE (preheated over): 375 30-45 mins (texture is your preference)

 My hubs gave his thumbs up approval, and he is not a vegetable eater. He told a friend that if he had been served cauliflower this way years ago, he would have eaten it more often. I'm sure this is not original, but was a fabulous discovery.

 I took the leftovers the next night and pureed them in almond milk, unsweetened, a bit more oil and a pat of butter, topped with almond slivers, voila! Soup was fantastic. Enjoy.

 Also, my 1st book is finally out- My South By Southwest: A Cast Iron Tempo Recollection (see, I've been busy!)