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"The New You" Radio Show  

Designed to empower the Weight Loss Surgery Patient, regardless if you are pre-operative (considering Bariatric Surgery) or post-operative (already completed surgery). Whether you participate weekly by tuning in live, ask questions through our Interactive Chat Room or listen via our archived pod casts available 24 hours a day, 7 days a week, you will be part of a positive and supportive network providing you with understandable, useful information throughout your weight loss surgery journey. What makes this show so special? Your host, Jeff Cadwell, Certified Life and Wellness Coach, brings a different perspective and is passionate about offering a different view point each week. We are making some changes to "The New You", so pardon our dust :)

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    Resources from 04/02/08 Show

    As promised here are the resources shared on Wednesdays show:



    Walk on the Capitol information can be found at     http://www.walkonthecapitol.com/home/index.php


    Chef Leslie's Famous Rub
    Fajita Rub
    Yield: Rub for 1 pound of protein

    1 Tablespoon ground cumin
    1 1/2 teaspoons ancho or chipotle chili powder
    1 1/2 teaspoons regular chili powder
    1/2 teaspoon ground coriander
    1 teaspoon sea salt
    1 large clove fresh garlic, minced or pressed
    1 Tablespoon fresh lime juice
    1 1/2 teaspoons olive or canola oil
    Several handfuls of butter lettuce
    Salsa (to taste)

    Mix all ingredients together to form a loose paste. For a spicier rub, use chipotle chili powder in place of the ancho chili powder.

    Rub the paste on your favorite protein - i.e. beef tenderloin, chicken tenders, shrimp, firm flesh fish sticks (i.e. from swordfish or salmon)

    The slices of beef, chicken or fish should be cut about 1/2 inch thick and similar in size/weight.
    Rub the pieces  again with the mixture and if using fish/shrimp, allow to sit no longer than 30 minutes total before being cooked.
    Beef/chicken can be rubbed up to 24 hours in advance of cooking time.

    Heat a well-seasoned grill and sear the meat/fish until well-marked on either side (about 3 minutes).  The rub will blacken a little bit but should not taste burned. Fish/shrimp will completely cook within that time,
    However, meat or chicken may need to finish cooking for a few minutes in a 425 degree oven until done. The final cooking time is dependent upon the thickness and weight of the meat/fish you are cooking.

    When cooled slightly, cut any whole pieces into strips. Drizzle a little salsa on top of a strip of cooked fajita meat.  Wrap in a piece of butter lettuce. Enjoy!

    Refrigerate any unused portions.  Use for those times when you need a tasty protein snack.


    To help curve your craving for sweets try Candidol-    http://www.candidol.net/index.html

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