EDMOND — Dana Point is 90 miles north of San Diego. I had been to other parts of California before, and was expecting this area to be much the same.
As I arrived in Dana Point, I could tell something was different. The views of the Pacific Ocean were amazing. The mountains were covered with tropical flowers and palm trees, and as far as the eye could see the mountains appeared to dive into the ocean.
Located about 15 minutes south of Laguna Beach and 30 minutes from Disneyland, Dana Point was the backdrop for a unique retreat.
As we all know, maintaining weight loss is challenging. After weight loss surgery (WLS), many people find themselves either regaining weight or feeling terrified that they will.
Katie Jay, an accomplished author, started the National Association for Weight Loss Surgery (NAWLS) Renewal Retreats to encourage people to focus on their health and well being. She creates a safe, intimate gathering for women who have had WLS of any kind, and who are at least one year past surgery.
The retreats are carefully planned and include workshops, activities and free time in a beautiful, private setting. Katie’s mission is to teach people how to lose their self-sabotaging behaviors and unhelpful beliefs, as well as their excess weight, permanently. Participants enjoy this special time without the distractions of their everyday lives.
I have been lucky enough to prepare and provide cooking classes for these retreats, and this past retreat was an awesome experience. Where else could I go and be surrounded by 20 amazing women with one goal in common — being as healthful as possible.
I arrived at 11 a.m. the day before the retreat, and started shopping and getting ready for the weekend ahead of me. The recipes for the weekend all contain lean proteins and lots of fruits and vegetables. Preparing meals for 20 women I have never met before can be a bit challenging. My goal when preparing menus for these retreats is to introduce new foods and combinations of foods to provide new choices once the participants go home.
One of my favorite parts of the weekend is cooking class. The group is divided in half and I’m able to teach and give a hands-on approach to meal preparation. This weekend we made homemade Turkey Swedish meatballs, Veggie Basil stir-fry, and Berries and Vanilla Cream for dessert.
I was in for one more surprise. My schedule did not allow me to stay through Monday, the final day of the retreat. I took the Amtrak train to the airport. The views were impeccable and the rail line at some points was almost on the beach sands. My train ride was only an hour and 45 minutes, and when the ride was over I was not ready to disembark my chariot on the rails.
Not many weekends can be life-changing, but this past weekend I was proud and honored to be a part of Katie Jay’s NAWLS retreats.
Cook Smart!
Chef Dave’s Berries with Vanilla Cream
Ingredients:
1 pint blueberries, rinsed and drained
1 pint blackberries, rinsed and drained
1 pint raspberries, rinsed and drained
1/2 cup fat free half and half
3 tablespoons sugar substitute
1/2 teaspoon pure vanilla extract
Directions:
In a medium mixing bowl add berries.
Add sugar substitute and fat free half and half.
Toss lightly until sugar substitute has dissolved.
Refrigerate until ready to serve.
Serves eight.
Chef Dave’s note: Place into wine glasses and spoon vanilla cream over berries. Top with a mint leaf.
CHEF DAVE FOUTS is an Edmond resident and a nationally known speaker in the bariatric weight-loss industry. He also is the author of four cookbooks. Share your recipes with Chef Dave and he may feature you in a future column. E-mail him at chefdave@edmondsun.com.
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Chef Dave: Doing good work in a beautiful place
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