My Bariatric Solutions employs a TEAM of professionals that are here to assist you in your weight loss journey and to provide you with a smooth and rewarding experience. Our team of professionals include: Weight Loss Surgeons: Dr. Scott Stowers, Dr. Arsalla, and Dr. Heath Smith with over 12 years of experience, Certified Bariatric Nurses trained in caring for the weight loss surgery patient, Registered Dietitians experienced in making eating after weight loss surgery fun and healthy, Exercise Specialists to show you how to exercise, Insurance and Financial Specialists to take care of any financial concerns you may have, and Patient Representatives to make your experience as smooth as possible.
Our hospital system, Wise Health System, has been awarded the following certifications: MBSAQIP (Metabolic and Bariatric Surgery Accreditation and Quality Improvement Program), Blue Distinction Center for Bariatric Surgery®, Aetna Institute For Quality For Bariatric Surgery, a Cigna 3 Star Quality Program, a United Health Care OptumHealth Clinical Sciences Institute Bariatric Center of Excellence, and a Certified Lap-Band® Total Care Program . These certifications prove that My Bariatric Solutions doesn’t just talk the talk, but that they also walk the walk . The patients that choose My Bariatric Solutions achieve quality results and and have an experience that they are excited to share with others. So, congratulations on your decision and always remember that we are here to serve you. For more information on My Bariatric Solutions, please visit our website at: MyBariatricSolutions.com
Decatur Weight Loss Surgery
2014 S. Ben Merritt Dr., Ste B.
Decatur, TX 76234
Fort Worth/Alliance Location
3100 N. Tarrant Parkway, Ste. 100
Fort Worth, Texas 76177
Decatur Weight Loss Surgery 2014 S. Ben Merritt Dr., Ste B, Decatur, TX 76234
Fort Worth/Alliance Location 3100 N. Tarrant Parkway, Ste. 100 Fort Worth, Texas 76177
Waco New Location 7003 Woodway Dr. Ste. 303 Waco, TX 76712
½ a large onion, finely diced
½ a large green pepper, finely diced
½ c. Textured Vegetable Protein, ground into crumbs
1 lb. ground chicken or turkey
1/3 c. unflavored Greek yogurt
½ c. blue cheese crumbles
¼ tsp. each: garlic powder, onion powder, ground black
1/8 tsp. salt
2 tbsp. + the rest of the bottle of your favorite Buffalo
-Pre-heat your oven to 350 degrees.
-In a bowl, combine onion, peppers, TVP, meat, yogurt, cheese
and finally 2 tbsp. of Buffalo Sauce and spices. Mix thoroughly
-Using a meatball scoop,scoop out meat mixture and roll into balls. Place them on a large cookie sheet
that’s been sprayed with nonstick cooking spray OR for easy clean up, that is
lined with parchment paper.
-Bake your meatballs for 30-40 minutes or until done all the
Spaghetti Squash Alfredo a la Nik
2 yellow squash, diced
2 zucchini, diced
1 small onion, diced
1 clove garlic, minced
1 lb. chicken breasts, cubed
Yield of one spaghetti squash
½ c. skim milk
½ c. grated Parmesan cheese (you can get the shelf stuff but grating your own is so much better!)
Fresh ground pepper (to taste) and sea salt
½ a jar Alfredo sauce (I use Ragu reduced fat)
4 o 5 slices of Provolone cheese
-Preheat oven to 350 degrees.
-Spray down a sautee pan with nonstick and cook chicken breast cubes thoroughly and transfer to a large mixing bowl.
-In the same pan, sautee both types of squash and onions until just tender. Add garlic and mix well. Transfer to same bowl as chicken.
-Turn burner down to low and add milk, scraping up the bits at the bottom of the pan. When the edges of the milk begin to bubble, add the Alfredo sauce, mix well and warm through.
-Add spaghetti squash to the large mixing bowl and mix chicken and veggies completely.
-Add parmesan cheese, salt and pepper and mix again.
-Add the Alfredo sauce and mix into the veggie mixture thoroughly. Transfer to a 13×9 casserole dish.
-Top with slices of provolone cheese and bake for 30 minutes or until cheese is melted and bubbly.
Apple-Cinnamon Protein Muffins
1 c. oat flour
1/2 c. soy flour
1/2 c. vanilla protein powder of your choosing
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 very large apple, grated
1 tsp. vanilla
Sweetener of your choice equivalent to 1.25 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 large eggs, beaten
1/4 c. milk
-Preheat your oven to 350 degrees.
-If you have oat flour on hand, great. If not, it’s easy to make. Put a cup of quick oats in a blender and whiz until flour happens! Put that in a bowl and add the rest of the dry ingredients and then whisk them together.
-In another bowl combine your grated apple with the rest of the wet ingredients and stir to combine.
-Add the wet ingredients to the dry ingredients and mix. It will seem as if there’s not enough wet stuff there but just keep mixing. It will all coat, I promise!
-After it’s all coated, it should be pretty thick. Add the milk and then stir. That loosens it up a little bit (it’ll be about the consistency of cooked oatmeal).
-Fill lined cupcake tins (fill them 3/4 of the way). This recipe yielded 16 regular sized muffins for me. You can also do mini-muffins. If you do, report back on how many you get! (Note: yes, they freeze beautifully, just wrap them tightly).
-Bake for 20-25 minutes or until a fork comes out clean (or in my case the fork came out with a crumb and not liquid). Allow to cool.
1/2 cup low-fat cottage cheese
1/2 cup vanilla almond milk
1/2 medium banana (frozen or fresh)
1 scoop vanilla protein powder
2 tablespoons chopped walnuts
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Calories per serving: 412
(source: Lizzie Fuhr, POPSUGAR
(Image: Nicole Perry, POPSUGAR)
GRILLED PACIFIC COD WITH PEPPER STIR-FRY
4 x 175g/6oz skinless wild Alaska Pacific cod fillets
finely grated zest and juice of 1 lime
6 spring onions/scallions
Frylight or other low-fat cooking spray
2 red and 2 yellow peppers/capsicums, deseeded and thinly sliced
125g/4oz mangetout or sugar snap peas, halved
1 large carrot, peeled and cut ito julienne strips
225g/8oz bean sprouts
soy sauce and freshly ground black pepper
1. Preheat the grill/broiler. Cover the grill rack with foil and arrange the cod fillets on top. Sprinkle with the lime zest, lime juice and a few slices of the spring onion/scallions. Grill/broil for 6-8 minutes, until cooked (when cooked the flesh will be opaque and will flake easily).
2. Meanwhile, spray a large frying pan or wok with Frylight or other low-fat cooking spray and heat for a few moments over a high heat. Add the peppers/capsicums, remaining spring onions/scallions, mangetout or sugar snap peas and carrot. Stir-fry for 3-4 minutes. Add the beansprouts and stir-fry for a further 1-2 minutes.
3. Divide the stir-fry between 4 serving plates and top each one with a cod fillet. Season to taste with soy sauce and black pepper and serve.
Calories per portion: 212
(Image: The Alaska Seafood Marketing Institute)