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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!

STRIVE MD Motivational Series TWO:  Peeling the onion

Food & Mood

 Recipe Corner, Pinterest announcement

 Set a Smart Resolution for 2013

 St. Agnes Support Group Meetings – 1Q

Voicemail/ Fax: 443-490-1240 EMAIL : nutritiontruth@gmail.com

Websites:

Facebook : Twitter : Pinterest: YouTube :

www.Nutrition5.com www.StriveMD.com www.YourVitaminsHere.com https://www.facebook.com/GIBNC https://twitter.com/#!/GIBNC http://pinterest.com/gibnc/ http://www.youtube.com/user/GIBNC5

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.


The GI & Bariatric Nutrition Center, LLC JANUARY 2013/1Q – WINTER

Vol. 1 Issue 1

“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: NutritionTruth@gmail.com. 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.

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“Striving for success without hard work is like trying to harvest where you haven't planted” DAVID BLY


The GI & Bariatric Nutrition Center, LLC JANUARY 2013/1Q – WINTER

Vol. 1 Issue 1

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

Chicken Pot Pie Soup http://www.skinnytaste.com/2011/01/chicken-potpie-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.


2012/4Q – FALL ours

Vol. 1 Issue 1

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 St. Agnes Hospital, Alagia Auditorium (1 floor, main entrance, to the left of the information booth around the corner) 900 S. Caton Avenue Baltimore, MD 21229

Monday, 1/7/2013

Monday, 1/21/2013 6PM – 7PM

Monday, 2/4/2013

Monday, 2/18/2013 6PM – 7PM

Monday, 3/4/2013

Monday, 3/18/2013 6PM - 7PM

6PM – 7PM

PLACE PHOTO HERE, OTHERWISE DELETE BOX

6PM – 7PM

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: NutritionTruth@gmail.com www.Nutrition5.com www.StriveMD.com www.YourVitaminsHere.com


1Q 2013 Newsletter