A Sleeve Journey

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Spinach Feta Chicken Flat Bread

Spinach Feta Chicken Flat Bread

Tonight’s dinner was a total winner so I thought I’d share. Anytime my non-WLS boyfriend takes a bite of my food and goes “OMG this is delicious!” I know it’s worth sharing. Healthy AND yummy!

1/2 FlatOut Rosemary Olive Oil Flat Bread Pizza Crust
1.5 oz grilled/boiled chicken, diced
1 oz shredded mozzarella
1 oz feta cheese
~1/8 cup frozen spinach (thawed)
diced red onion to taste (I put lots, so I’ll let you use your judgement on this one!)
Canola oil spray
garlic powder and oregano

Spray both sides of your flat bread with a little canola oil and place on a baking sheet. Dust the top with garlic powder and oregano. Bake for ~3 minutes. Layer the rest of the ingredients on as follows: mozzarella, chicken, onion, spinach, feta. Bake at 350 for ~10 minutes or until cheese is melty and crust is crispy.

250 calories  25 protein  14 carbs  2 fiber


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Garlic Roast Chicken Flatbread Sandwich


2.5 oz rotisserie chicken
2 tbs garlic hummus
1 slice Yancy Fancy Garlic Roasted Cheese
1/2 oz Calabrese salami
thin sliced red onion
1 Flat Out – Fold It Flatbread – 100% Whole Wheat With Flax


Quick, easy, yummy lunch idea. 393 calories, 34 protein, 22 carbs, 9 fiber.

I normally eat about half or slightly more of something this size (14 months post-op and finish the other part as a pre/post workout snack. What you will eat will depend on you and your sleeve size.

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Buffalo Chicken Wonton Cupcakes



  • 12 wonton wrappers (Nasoya)
  • 1/2 cup light blue cheese crumbles (Treasure Cave)
  • 8 Laughing Cow Light Blue Cheese Wedges
  • 2.5 cups chopped grilled chicken (436g)
  • 1/2 cup Franks Red Hot Original (Try 1/4 if you don’t like as much spice)


Grill and chop chicken into small pieces. In a bowl, mix together blue cheese, blue cheese wedges, chicken, and Franks. Spray a cupcake pan with non-stick cooking spray and place one wonton wrapper in each. Fill each cupcake with approximately 1/4 cup of the mixture. Bake at 350 for 35-40 minutes.

Add this item to your food diary or view nutrition information here.


Chicken Chimichangas

Molly Sleeved's WLS Friendly Chicken Chimichanga

I decided it was time to make a healthy chicken chimichanga – and this is definately a keeper!

  • 12 Wonton Wrappers (Nasoya)
  • 1.5 cups cooked quinoa (Alter Ego, Organic Rainbow, made with chicken broth)
  • 2 cups Shredded Mexican cheese (Aldi – Happy Farms)
  • 2.25 cups chopped grilled chicken (320 grams)
  • 1/2 cup minced onion
  • 1 minced jalapeno
  • 1.5 teaspoons chili powder (Spice Islands)
  • 1 teaspoon garlic
  • salt to taste (this recipe really does need some salt to bring out the flavors – don’t fear the salt!)

Grill and chop chicken breast. Mince jalapeno and onion. In a bowl, mix together quinoa, 1.5 cups of the cheese, chicken, onion, jalapeno, and spices. Spray cupcake pan with cooking spray and place one wonton wrapper in each. Pack mixture into 1/4 cup measuring cup and plop into the wonton lined cupcake pan. Top with the remaining 1/2 cup of cheese. Bake at 350 for approximately 15 minutes.

Add this item to your food diary or view nutrition information here.

Serving suggestions: Salsa, pico de gallo, avocado, sour cream, or guacamole.

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Chicken Cheese Roll Ups

Simple, protein packed dinner. I used 2 oz of sliced chicken lunch meat and spread one Laughing Cow Light Cheese Wedge on the slices, rolled them up, and browned them with a little no stick cooking spray in a pan. Came out resembling taquitos and the hot melted cheese was delicious! I served them up with 1 tablespoon on guacamole for a tasty dinner coming out at 118 calories and 13 protein!