1q 2013 newsletter
DESCRIPTION
1Q 2013 NewsletterTRANSCRIPT
STRIVE MD Motivational Series TWO:
Food & Mood
Series II is focused on how foods chemically affect your mood. How changing what we eat impacts our moods and thus impacts behavior and choices. We will be discussing food addiction and the neurological science behind it, as well as how to overcome cravings and trigger foods sabotaging our success. This series will build on series one and utilize tools from series I.
Voicemail/ Fax: 443-490-1240
EMAIL : [email protected]
Websites: www.Nutrition5.com www.StriveMD.com www.YourVitaminsHere.com Facebook : https://www.facebook.com/GIBNC Twitter : https://twitter.com/#!/GIBNC Pinterest: http://pinterest.com/gibnc/ YouTube : http://www.youtube.com/user/GIBNC5
The GI & Bariatric Nutrition Center, LLC JANUARY 2013/1Q – WINTER
Vol. 1 Issue 1
In this Issue:
Announcing STRIVE MD Series II
“Psych & Nut” take your questions!
Peeling the onion
Recipe Corner, Pinterest announcement
Set a Smart Resolution for 2013
St. Agnes Support Group Meetings – 1Q
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“Psych & Nut®” (Psychotherapy / Nutrition) is going to be an additional resource for patients. Similar to “Ann Landers” Psych & Nut® will take your questions.
Each quarter Psychotherapist Dawn O’Meally,
LSCW – P.A., and Nutritionist Nancy Lum, RD,
LDN will choose 5 questions to reply to. Those answers will be shared in the quarterly Psych & Nut® newsletter associated with our STRIVE Motivational Group Therapy© program. Questions/ Topics will be chosen to discuss based on direct questions from YOU, our readers. Questions should be emailed directly to: [email protected]. You do not need to be a patient of STRIVE to submit questions to Psych & Nut®. We also encourage you to visit our website www.StriveMD.com and by “LIKING” STRIVE on Facebook by clicking here or going to: https://www.facebook.com/StriveMD to stay up to date on “Psych & Nut®”, upcoming STRIVE Motivational Series and other helpful information. .
Peel the Onion
By methodically removing each layer of the onion, one is able to appreciate the complexities at each level as you eventually reach the core where you can objectively define the problem. Let’s peel the onion together! Go to www.StriveMD.com or call 443-490-1240 for more information.
The GI & Bariatric Nutrition Center, LLC Vol. 1 Issue 1
JANUARY 2013/1Q – WINTER
“Striving for success without hard
work is like trying to harvest where
you haven't planted”
DAVID BLY
Chicken Pot Pie Soup
http://www.skinnytaste.com/2011/01/chicken-pot-pie-soup.html
Servings: 9 • Serving Size: 1 cup
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g •
Fiber: 2.3 g
Servings: 6 • Serving Size: 1 bowl (1-1/2 cups)
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g •
Fiber: 3.4 g
Directions:
Create a slurry by combining 1/2 cup of the cold water
with flour in a medium bowl and whisk until well
blended. Set aside.
Pour remaining water and milk into a large pot and
slowly bring to a boil. Add celery, onion, mushrooms,
chicken bouillon, thyme, fresh pepper, frozen
vegetables and return to a boil. Partially cover and
simmer on low until vegetables are soft, about 20
minutes. Remove lid, add potatoes and cook until soft,
about 5 minutes. Add chicken, and slowly whisk in
slurry, stirring well as you add. Cook another 2-3
minutes, until soup thickens, adjust salt and pepper to
taste and serve.
The GI & Bariatric Nutrition Center, LLC Vol. 1 Issue 1
JANUARY 2013/1Q – WINTER
We are now on Pinterest!
Follow us by going to:
http://pinterest.com/gibnc/
We have Pinterest Boards set up with low-fat/ low-sugar
recipes for breakfast, casseroles, crock-pot, protein
shakes, holidays, baked goods, kosher, gluten-free,
diabetic-friendly, etc.
Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. You can modify this with the vegetables you like to suit your taste. This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is super filling! Ingredients:
1/4 cup flour (to make gluten-free use 2 tbsp
cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas,
carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
Salt
PLACE PHOTO HERE,
OTHERWISE DELETE BOX
ours
The GI & Bariatric Nutrition Center, LLC Vol. 1 Issue 1
October 2012/4Q – FALL
The GI & Bariatric Nutrition Center, LLC
JANUARY 2013/1Q – WINTER
Vol. 1 Issue 1
Upcoming St. Agnes Hospital Support Group Meetings:
All of the meetings are located at:
St. Agnes Hospital, Alagia Auditorium (1st floor, main entrance, to the left of the information booth around the corner)
900 S. Caton Avenue
Baltimore, MD 21229
Monday, 1/7/2013 6PM – 7PM
Monday, 1/21/2013 6PM – 7PM
Monday, 2/4/2013 6PM – 7PM
Monday, 2/18/2013 6PM – 7PM
Monday, 3/4/2013 6PM - 7PM
Monday, 3/18/2013 6PM - 7PM
Hours by appointment, Mondays & Wednesdays:
700 Geipe Rd., Ste. 203/274
Catonsville, MD 21228
Or
Hours by appointment, Thursdays: 7625 Maple Lawn Blvd., Ste. 145
Fulton, MD 20759
Contact Us:
Voice-Mail/ Fax: 443-490-1240
Email: [email protected]
www.Nutrition5.com
www.StriveMD.com
www.YourVitaminsHere.com