I got to go back to the fitness center today. I had to take it easy, on instructions from Ryan and Cory, but that might change after I see the doctor on Wednesday. Here’s hoping I can sweat next time I’m there.

I have another doctor appointment tomorrow morning. The second toe on my left foot (the one next to Wayne) developed a corn/blister that seems to be hanging around. I’ll probably wind up back in the Boot of Shame. So, I’ll let Dr. Miller take a look at it and see what’s what. Maybe I’m being alarmist, but I’d rather not take the chance on there being a problem. After losing the better part of one toe, you tend to be a tad overprotective.

I also am able to start puree foods today. I attempted to overreach and tried some scrambled egg white this morning. That didn’t go so well. The end result was that the egg white’s residence in my digestive tract was short-lived. Hey, I knew it had to happen and I’m glad that it did, in a way. My pureed turkey chili stayed down, though, and actually tasted pretty good. It’s not the consistency that I like from chili, but it was full of flavor and, most importantly, protein. Supportive Partner Woman (not a real lover of chili!) had a bowl of it and pronounced it to be edible, so that’s always good. I also baked a batch of chocolate chip cookies yesterday so she could take them to work and share the awesomeness with her boss. Apparently they went over well.

I think I’ll share the recipe… it’s bariatric-friendly!

Turkey Chili


1 medium yellow onion, chopped (I only had red ones… they work, too)
6 cloves of garlic, diced
1 red bell pepper, chopped
1 cup yellow corn
1 lb. ground turkey
1 can of red or kidney beans (15.5 oz) (I use kidney)
1 can of diced tomatoes (I found some with chipotle peppers in the can… perfect)
1/2 tbsp cumin
1/2 tbsp chili powder
1/4 cup fresh cilantro, chopped
4 squirts of Tabasco
olive oil
salt & pepper to taste


In a medium soup pot add some olive oil and cook onions, garlic, corn and bell pepper over medium heat, about ten minutes. Separately brown the turkey meat, drain and set aside. In a food processor, blend the vegetables and return to the soup pot. Over low heat, add the beans (drained), tomatoes, turkey meat, Tabasco, cilantro, cumin and chili powder. Cover and simmer for about 10 minutes. Salt & pepper to taste. Should serve 4-5.

It’s a nice, healthy dish that will serve up a lot of protein. 3 oz of ground turkey has 23g of protein and a cup of kidney beans comes in a 16g of protein.

If you make it, feel free to customize it. If you’re a bariatric patient, feel free to throw it in the food processor and puree it. Just remember to eat slowly and stop when you’re full.

Have a great day folks!

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