Sunday, March 31, 2013

Re: [epilepsy] 5 years

 

I'm happy for you, Kelly

Millie

----- Original Message -----
From: Kelly Porter
To: epilepsy@yahoogroups.com
Sent: Sunday, March 31, 2013 7:51 PM
Subject: [epilepsy] 5 years

Today I celebrate Easter, but I also celebrate the 5th anniversary of my
RTL. March 31, 2008 I had my complete right temporal lobectomy
including all anterior portions. This was my only option after trying
multiple drugs over a year, up to three at once, and getting no relief.
I was worsening and surgery gave me my only opportunity to be seizure free.

This is what I have gotten in return for having my right temporal lobe
removed:

I am seizure free!!!
I am an emotional mess.
I am light and sound sensitive.
I forget simple things all the time.
I learn new things very slowly.
I flunked out of vocational rehabilitation.

I am Seizure Free!!!

Kelly

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[epilepsy] 5 years

 

Today I celebrate Easter, but I also celebrate the 5th anniversary of my
RTL. March 31, 2008 I had my complete right temporal lobectomy
including all anterior portions. This was my only option after trying
multiple drugs over a year, up to three at once, and getting no relief.
I was worsening and surgery gave me my only opportunity to be seizure free.

This is what I have gotten in return for having my right temporal lobe
removed:

I am seizure free!!!
I am an emotional mess.
I am light and sound sensitive.
I forget simple things all the time.
I learn new things very slowly.
I flunked out of vocational rehabilitation.

I am Seizure Free!!!

Kelly

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Saturday, March 30, 2013

[epilepsy] Happy Easter to all

 

Greetings to all and super special wishes for a great coming
Easter tomorrow. It's super that calories don't count on holidays
so we can enjoy our special meals and jelly beans too!

Take care and remember we're all together.

Doris :-)

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[Healthy_Recipes_For_Diabetic_Friends] Slow Cooker Creamy Paprika Pork - 7.7g Carbs, 2.2g Fiber, 1.4g Sugar

 

Slow Cooker Creamy Paprika Pork - 7.7g Carbs, 2.2g Fiber, 1.4g Sugar

From SparkPeople user: CHEF_MEG

Serve this comforting Hungarian classic with steamed brown rice
and spinach or over whole-wheat egg noodles.
Prep: 15 min
Cook: 360 min
Servings: 4

16 oz pork tenderloin, trimmed of fat, cut into 1/2 inch cubes
2 large white OR yellow onions, sliced (about 1 1/2 cups)
2 cloves garlic, minced
2 Tbsp Hungarian OR sweet paprika
1/8 tsp cayenne pepper
1 bay leaf
1 1/2 cups homemade chicken stock
1/2 cup fat-free plain Greek yogurt
2 Tbsp parsley, chopped

Coat a large skillet with cooking spray and place over medium heat. Add
the pork and cook for three to four minutes, until the pork is no longer
pink.

Transfer the pork to a slow cooker, then return the pan to the heat. Coat
with more cooking spray, then add the onions and garlic. Cook for three
minutes, stirring occasionally.

Stir in the paprika and cayenne, along with 1/4 cup stock. Stir vigorously
to scrape up any cooked-on bits from the bottom of the pan, then pour
everything into the slow cooker, along with the rest of the stock and the
bay leaf.

Cook on low for five to seven hours, until the pork is tender. Turn off heat, remove the bay leaf, and slowly stir in yogurt and parsley.
Serve immediately.

Serves: 4
Serving Size: 3/4 cup
Nutrition per Serving:
211.2 Calories, 4.5g Total Fat, 1.5g Saturated Fat, 0.9g Polyunsaturated
Fat, 1.5g Monounsaturated Fat, 82.6mg Cholesterol, 77.8mg Sodium,
682mg Potassium, 7.7g Total Carbs, 2.2g Dietary Fiber, 1.4g Sugars,
34.4g Protein

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[Healthy_Recipes_For_Diabetic_Friends] WW Southern Slow Cooker Chicken and Grits - 7 pts plus - 21g Carbohydrate; 4g Dietary Fiber

 

                     
* Exported from MasterCook *
 
          WW Southern Slow Cooker Chicken and Grits - 7 pts plus
 
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Fowl/Poultry                    LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 30%)
                WW
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4           cups  fat-free chicken broth
  6               Tbsp  uncooked corn grits
  1               Tbsp  olive oil
  1              small  onion -- diced
  1              clove  garlic -- minced (medium)
  1                cup  mushrooms -- sliced
  1              small  jalapeno pepper -- seeded and minced (do not touch seeds with bare hands)
  1             medium  sweet red pepper -- or yellow pepper, chopped
  2             medium  tomatoes -- cored and chopped
     1/4           tsp  Durkee Ground Cumin Seed -- or other brand
     1/2           tsp  table salt
     1/4           tsp  black pepper
  1              pound  skinless chicken thighs -- cut into 1-inch chunks
 
Place broth in a 3- to 5-quart slow cooker. Slowly add grits, stirring
constantly, to avoid lumps; set slow cooker aside.
 
Heat oil in a large skillet over medium-high heat. Add onion, garlic,
mushrooms, jalapeno and red pepper; sauté, stirring frequently, about 5
minutes.
 
Add vegetables to slow cooker. Place tomatoes, cumin, salt and black
pepper in slow cooker; stir to mix. Add chicken thighs; cover and cook at
medium setting for 5 to 6 hours.
 
Makes 4 servings. Yields about 1 1/2 cups per serving. (Note: This dish
will be soupy so serve in bowls.)
 
Like cooking short-cuts? Cut back on prep time and add a spicy, smoked
flavor to this recipe by using one (14.5-ounce) can of drained, diced,
roasted tomatoes
 
Description:
  "7 pts plus"
Cuisine:
  "Southern USA"
Source:
  "Weight Watchers"
S(Formatted by Chupa Babi):
  "Feb 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 207 Calories; 6g Fat (26.2%
calories from fat); 20g Protein; 21g Carbohydrate; 4g Dietary Fiber; 54mg
Cholesterol; 573mg Sodium.  Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1
1/2 Vegetable; 1/2 Fat.
 
NOTES : Cooker: 3 to 5-quart
        Time: Low for 5 to 6 hours
 
Nutr. Assoc. : 0 420 0 0 0 0 0 0 0 3616 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Dry Vegetable Broth Mix - 1 pt plus; 3g Carbohydrate; trace Dietary Fiber

 

                     
* Exported from MasterCook *
 
                     VEGETABLE BROTH MIX - VEGETARIAN
 
Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 15%)
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  Onion powder
  1         Tablespoon  Celery salt
  1         Tablespoon  Dried parsley
  1 1/2      teaspoons  Garlic powder
  1 1/2      teaspoons  Salt
     1/2      teaspoon  Ground savory
     1/2      teaspoon  Dried marjoram
     1/2      teaspoon  Dried thyme
     1/4      teaspoon  Pepper
     1/4      teaspoon  Turmeric
     1/4      teaspoon  Ground sage
 
Combine all ingredients and mix well. Mix again before using.
 
Dried vegetable flakes can also be added for a flavor bonus.
 
Makes scant 1/3 cup
 
ChupaNote: high-sodium alert. Mix everything together before adding your
salt, taste & season.
 
Source:
  "Vegetarian recipe Exchange Forum @ iVillage Garden Web"
S(Formatted by Chupa Babi):
  "March 2013"
Yield:
  "1/3 cup"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 13 Calories; trace Fat (18.3%
calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1592mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Vegan Demi-Glace - 1 pts plus; 8g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                             Vegan Demi-Glace
 
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 30%)
                Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive oil
     1/2           cup  coarsely chopped carrots
     1/2           cup  coarsely chopped celery
     1/4           cup  coarsely chopped leeks
  1                cup  coarsely chopped onions
     1/4           cup  tomato paste
  4             cloves  garlic -- minced
  1 1/4           cups  red wine -- divided
  1                     bay leaf
  2             quarts  water -- or vegetable stock
  1           teaspoon  thyme
                             
 
In a large saucepan, heat oil. Add all the vegetables and saute until the
onions are a golden brown (about 6 minutes). Add the tomato paste and the
garlic. Saute until the tomato paste is well combined with the vegetables.
Add half the red wine and allow it to reduce by one third of the volume.
Add the other half of the wine and allow to reduce by one third.
 
Add the bay leaf, water, and thyme. Bring to a simmer, and allow to reduce
by half. Strain the sauce (this is a classic technique and is not
mandatory). Serve hot, or refrigerate until ready to use.
  
Notes: Demi-glace is a reduction sauce; the texture and the concentrated
flavor are achieved by allowing the liquid to cook off. Demi-glace is done
when it coats the back of a spoon. If not thick enough, arrowroot
dissolved in a little cold water can be added.
 
Serves 6
 
AuthorNote: Considered a leading sauce, demi-glace can stand on its own or
be the start of many interesting sauces.
 
Cuisine:
  "French"
Source:
  "Vegetarian Journal. Nov/Dec 2009"
S(Formatted by Chupa Babi):
  "March 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 80 Calories; 2g Fat (29.0% calories
from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
142mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.
 
 
Nutr. Assoc. : 0 920022 2656 902671 2680 0 0 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Mint and Butter Bean Pate - 5 pts plus; 29g Carbohydrate; 12g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                        Mint and Butter Bean Pate
 
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 30%)
                Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cans  butter beans -- (15 oz) drained
                        Grated zest and juice of 1 lemon
  2                     garlic cloves -- crushed
  2        Tablespoons  finely chopped fresh mint
  4        Tablespoons  olive oil
  4        Tablespoons  water -- (approx)
                        Salt and freshly ground black pepper
                        To garnish: -- Sprigs of mint
                        To serve: -- Pita bread triangles, Mixed salad leaves and cherry tomatoes
 
Place the butter beans and lemon juice in a food processor and blend until
smooth. Add the lemon zest, garlic, mint and olive oil, adjusting the
amount of water to give a smooth pate. Season to taste then spoon the
mixture into a serving dish or individual ramekins and garnish with mint
sprigs.
 
Serve butter bean pate with warm pita triangles and a salad garnish of
lettuce and tomatoes.
 
Makes 2 cups (serves 8 one-quarter cup servings)
 
Source:
  "Mr. Falafel @ Veganfood blog"
S(Formatted by Chupa Babi):
  "March 2013"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 216 Calories; 7g Fat (29.6%
calories from fat); 11g Protein; 29g Carbohydrate; 12g Dietary Fiber; 0mg
Cholesterol; 36mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1 1/2 Fat.
 
 
Nutr. Assoc. : 0 5704 0 0 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Middle Eastern Lima Bean Dip with Zaatar - 3 pts plus; 12g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                 Middle Eastern Lima Bean Dip with Zaatar
 
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  frozen lima beans
     1/4           cup  extra-virgin olive oil
  1                     onion -- finely chopped
  3                     garlic cloves -- minced
  1                     jalapeño pepper -- seeded and chopped
  2               tbsp  lemon juice
     1/2           tsp  salt
     1/4           cup  minced fresh parsley
                        To garnish: -- zahtar, to taste
 
In small saucepan, cover and cook lima beans with 2 tbsp (25 mL) boiling
water until tender, about 5 minutes. Transfer to food processor to let
cool.
 
Meanwhile, in skillet, heat oil over medium heat; cook onion, garlic and
jalapeño pepper until onion is softened, about 6 minutes.
 
Add onion mixture to food processor along with lemon juice, salt and 1/4
cup (50 mL) water; purée until smooth. Pulse in parsley.
 
Transfer to shallow bowl. (Make-ahead: Cover and refrigerate for up to 3
days.) Sprinkle with Zahtar.
 
Makes 2 cups (serves 8 one-quarter cup servings)
 
Substitution: Replace cooked lima beans with 1 can (19 oz/540 mL) white
beans or chickpeas, drained and rinsed. Reduce water to 2 tbsp (25 mL) and
salt to 1/4 tsp (1 mL).
 
AuthorNote: Mild, buttery lima beans, available frozen in supermarkets,
lend a lovely pale green colour and rich texture to this dip, which is
equally good made with chickpeas or white beans. Zahtar is a Middle
Eastern spice mixture that's available at Middle Eastern grocers, but is a
cinch to make yourself. Increase the jalapeño peppers to two, if you enjoy
the heat.
 
Cuisine:
  "MidEastern"
Source:
  "Canadian Living Magazine: December 2003"
S(Formatted by Chupa Babi):
  "March 2013"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 123 Calories; 7g Fat (49.8%
calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 156mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2 Fat.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Malaysian Sweet Chili Sauce - Sambal Kecap; 8g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                Malaysian Sweet Chili Sauce - Sambal Kecap
 
Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5              small  red chilies -- sliced
  4              small  shallots -- peeled and sliced
  4        Tablespoons  sweet soy sauce -- (kecap manis)
  1           teaspoon  lime juice
 
Mix all ingredients well and ready to serve.
 
Makes generous 1/2 to 3/4 cup (about 5 Tablespoons)
 
Cuisine:
  "Asian"
Source:
  "AsiaRecipe.com"
S(Formatted by Chupa Babi):
  "March 2013"
Yield:
  "1/3 cup"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 39 Calories; trace Fat (2.9%
calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 810mg Sodium.  Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit.
 
 
Nutr. Assoc. : 0 0 1476 0

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[Healthy_Recipes_For_Diabetic_Friends] Lima Bean Cakes with Creole Sauce - Soul Food (African-American); 6 pts plus; 33g Carbohydrate; 9g Dietary Fiber

 

                     
* Exported from MasterCook *
 
     Lima Bean Cakes with Creole Sauce - Soul Food (African American)
 
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  lima beans -- cooked and mashed
  1                cup  soft breadcrumbs
     1/2           cup  finely chopped onion
  2        tablespoons  parsley -- chopped
  1           teaspoon  salt
     1/4      teaspoon  pepper
     1/2      teaspoon  dried ground sage
     1/4           cup  vegetable oil
                        To serve: -- Creole Sauce
 
Combine your mashed lima beans, breadcrumbs, onion, parsley, salt, pepper
and sage. Using your hands, shape your mixture into flat little cakes
about the size of a small hamburger.
 
Refrigerate the cakes for 1 hour, during which time you can prepare the
Creole sauce.
 
Sauté your cakes in a skillet, very gently, in oil for about 3 minutes per
side. Once they are nicely browned on both sides, they are ready to serve.
Pour the Creole sauce over and enjoy! 
 
Makes 6 cakes
 
Source:
  "Nana's Stove blog"
S(Formatted by Chupa Babi):
  "March 2013"
Yield:
  "6 cakes"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 257 Calories; 10g Fat (33.4%
calories from fat); 10g Protein; 33g Carbohydrate; 9g Dietary Fiber; trace
Cholesterol; 405mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 2 Fat.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Butter Bean Pesto - 33g Carbohydrate; 13g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                            Butter Bean Pesto
 
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Condiment                       LowerCarbs
                Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             ounces  pine nuts
     1/4         pound  basil leaves -- 4 ounces
  1                cup  finely grated Parmesan cheese
  3             cloves  garlic -- pressed
     1/4      teaspoon  salt
     1/2           cup  extra virgin olive oil
     1/2         pound  fresh shelled butter beans -- substitute frozen if necessary
                        To serve:
                               -- 1 pound cooked pasta
 
Rinse beans well and cover with an inch of water in a medium saucepan.
Bring to boil over high heat, then reduce heat, partially cover, and
simmer until tender, about 30 minutes.
 
While beans are simmering, make pesto: In food processor or blender, purée
pine nuts, basil leaves, cheese, garlic, & salt. With machine running,
pour in olive oil in a thin, thin stream. Taste for salt and set aside.
 
When beans are finished, drain them, return to pan, and scrape pesto into
pan. Stir well to combine. Toss with pasta and serve, topping with more
Parmesan cheese if desired.
 
Serves 4
 
ChupaNote: for a winter pesto, use parsley (or a mix of any available
greens). I reduced the cheese to 1/2 cup, and the olive oil to 1/4 cup;
adding 1/4 room temperature broth to cut the fat and calories.Add more
broth as needed to get the desired consistency.
 
Source:
  "Hungry Again blog"
S(Formatted by Chupa Babi):
  "March 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 585 Calories; 42g Fat (62.6%
calories from fat); 24g Protein; 33g Carbohydrate; 13g Dietary Fiber; 16mg
Cholesterol; 542mg Sodium.  Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0
Vegetable; 7 Fat.
 
 
Nutr. Assoc. : 0 0 3562 0 0 0 2391 0 0

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