So this is our first foray into the blogosphere, we will see how it goes!
When working with patients, I am always amazed at how different everyone's journey is. For some, WLS seems to be easy. For others, it still remains a struggle. Any type of addiction takes time to overcome. What I wish people would realize is that food addiction is the most difficult. We don't have to drink alcohol to survive. Most drugs that cause addiction aren't needed by our bodies to continue functioning.
We have to eat food in order to survive. You can't put food in a cabinet or not keep it in the home (with the exception of junk foods of course!). It is always there. We have to change our relationship with it, which can take time and sometimes therapy. But there is nothing wrong with that! We need to utilize whatever tools are available so that patients can be successful and stay successful.
We can still enjoy our favorite foods. Try the recipe below and let me know how it compares with the original! Enjoy!
6 ears corn
2 (15 oz) cans shoe peg (white) corn, drained
5 cups low sodium chicken broth
3 slices bacon, finely chopped
1 onion, chopped
Kosher salt and freshly ground black pepper to taste
1 pound red potatoes, peeled and cut into 1/2 inch dice
1 cup evaporated skim milk
4 green onions, thinly sliced
Cut kernels from ears of corn, reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.
Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel lined plate to drain and reserve. Drain all but 1/2 tablespoon bacon drippings. Cook onion, corn kernels, 1/2 teaspoon salt and dash of pepper in bacon fat until vegetables are softened and golden brown, 6-8 minutes.
Add potatoes, corn puree, remaining broth and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in milk, green onions, and reserved bacon. Season with salt and pepper.
Makes 11 cups
Serving size: 1 cup
To increase protein, you may add 3 oz diced ham to each serving (peppered ham is really good too!). This will provide an additional 20 grams protein per serving.