I’ll admit that I’m spoiled. You probably are, too. That’s because in this fast-food, self-serve, 24-hour, 800-number, microwave-safe, Shopping Network world we all live in, we’ve become accustomed to instant gratification. Along the way, we’ve lost the thrill of the journey and all we can see is the destination.
The problem arises when we try to apply that line of thinking it to more “weighty” matters. The “see it, want it, get it” mentality can quickly become a “see it, want it, EAT IT” compulsion if we’re not careful.
Losing weight and keeping it off is not a destination—it’s a journey, and a lifelong one at that. Many of us have lost our way somewhere along that journey, and our instant gratification world is partly to blame. I say partly to blame because, in the end, we have full control over what we put into our mouths and the responsibility rests squarely on our shoulders. Read more...
The Contest Heats Up in the RenewedReflections Forums!
If you read my last newsletter, you know I'm giving away a total of $100 in prizes for your efforts in building our community on the RenewedReflections.com message boards. (For all the details, click here.) I'm thrilled to report that the contest has been going like gangbusters! Right now, Pillows (a.k.a., Janae) and RobinZ are tied for the most numbers of new members registered to the forums, with fr1endly2 (Lisa S) coming in a close second.
If you're not on the scoreboard yet, you still have two weeks left to invite new members to join the Forums. And remember, you don't have to come in first to win: A $25 Amazon gift certificate will be awarded to a random member of our Forums who brings at least five new people to the message boards. The contest runs through Friday, March 31, 2006. To read the full rules and the list of great prizes, visit the
March Madness Thread in the Newbie Challenge!
A Fresh Coat of Paint
Speaking of the Forums, we've installed a new message board system and modified the design a bit. All the threads are still active, and we added a navigation bar at the top so you can jump back over to RenewedReflections.com at any point. I am proud to say we now have more than 120 members and nearly 1,200 posts on the boards. Topics range from insurance issues to exercise plans and plastic surgery—there's even a thread for stupid questions. ('Cause we all have 'em!) If you haven't been to the Forums lately, I encourage you to stop by. It's a great place to learn from the experience, strength and hope of other pre- and post-op WLS patients, and to share your own stories and insights. Click here to visit the message boards now!
How YOU Can Help
I have found a common trait among most of us PostOps is that we are great at giving, but have a very difficult time asking for help. I am by no means an exception. However, to lead by example I am listing some things that I could really use your help on. My goal is to give back to the weight loss community. You can play an important part by helping with these humble requests:
1. Share the good news. Please forward this newsletter on to anyone you feel might find it motivating or enlightening. Encourage them to sign up on the newsletter list themselves at RenewedReflections.com.
2. Tell others about this resource. Direct friends and loved ones to read some of the articles on the site.
3. Provide prayer and encouragement. I find that the more I share the good news of the hope I have found, I come under what I can only describe as an attack. Please keep my lovely bride Leslie and me in your thoughts and prayers.
4. Visit our sponsors. You can personally help financially support RenewedReflections.com by simply clicking on the Google Sponsored Links at the top of each page. Sooo... Get Yo Click On!
Pouch-Friendly Recipe
Italian Herb-Roasted Chicken in Tomato-Basil Sauce!
This roasted bird ain't no chicken to your taste buds. The herbs and garlic add so much flavor that leftovers are perfect cut up into a nice salad or eaten cold as a delicious protein packed snack. And, of course, chicken is low in fat--especially roasted--so dig in!
1 (2 1/2 to 3-pound) broiler-fryer chicken
2 tablespoons olive oil
2 teaspoons dried Italian seasoning, crushed
2 teaspoons dried parsley flakes
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon cornstarch
1 (5 1/2 or 6-ounce) can tomato juice (3/4 cup)
1 large tomato, peeled, seeded and chopped
1 tablespoon red wine vinegar
2 tablespoons snipped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 packets Splenda®
Rinse chicken and pat dry. Pull neck skin to back and twist wing tips under. Brush outside of chicken with 1 tablespoon of the olive oil. Combine Italian seasoning, parsley, and garlic and onion salts; sprinkle some seasoning mixture inside and onto outside of chicken. Tie legs together.
Place chicken, breast side up, on a rack in a shallow roasting pan. Roast, uncovered, in a shallow roasting pan. Roast, uncovered, in a 375*F (190*F) oven for 1 1/4 to1 1/2 hours. Cover and let stand 15 minutes before carving.
Prepare sauce. Cook onion and garlic in remaining 1 tablespoon olive oil till onion is tender. Stir in cornstarch; add tomato juice, tomato, vinegar, basil, salt and pepper. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in Splenda®. Serve sauce with chicken. Serve over rice, if desired.
Makes 8-10 pouch serving or 4 earthling servings.
