At his Live Life Again Center for Bariatric Surgery, Dr. David Kim and Nate Newton continue to support bariatric surgery in Dallas as Mr. Newton’s total weight loss reached 133 pounds as of the last week of July 2010. Throughout the entire process, fans have been able to follow the success of this partnership on Dr. Kim’s Facebook page, where Mr. Newton has been regularly posting updates on his dramatic weight loss, as well as the necessary changes to his diet and exercise regimen to support the vertical sleeve gastrectomy in Dallas.
As Nate Newton’s weight loss journey approaches the end of this initial stage in the spotlight with Dr. Kim, the success of the procedure and overall weight loss process has attracted national attention, and inspired another ESPN personality to pursue his own weight loss treatment plan at the Live Life Again Center for Bariatric Surgery. Dr. Kim and Ben Rogers from “The Ben and Skin Show” in Dallas will pick up where Nate Newton’s journey left off by providing fans and patients with an in-depth look at the weight loss process as they continue to support the success of weight loss surgery in Dallas.
Bison Kabob
1 pound Bison Top Sirloin
2 medium zucchini or yellow squash
1 large red bell pepper
1 large onion, quartered
8 mushrooms
8 cherry tomatoes
Marinade:
1/2 cup low sodium soy sauce
1/4 cup extra virgin olive oil
1/2 cup of fresh lemon juice
1/2 cup of fresh orange juice
2 cloves garlic, minced
Cut Bison Sirloin into 1 1/2 inch cubes and place in a glass bowl. Combine marinade ingredients and pour over cubed Bison. Cover bowl with plastic wrap and marinate refrigerated for 5-8 hours. Or, place cubed Bison and marinade in a zippered plastic bag to marinate. Cut squash and red bell pepper into 1/2 inch slices. Alternate meat, squash, pepper, onion and mushrooms on each of 8 skewers, ending each skewer with a cherry tomato. Grill covered 4-6 inches above medium hot coals for 8-10 minutes, turning occasionally and brushing with the remaining marinade mixture. Serve on a 1/4 cup of whole long grain Basmatti rice. If divided in 8 servings will provide about 263 calories, 15.9 g fat, 4.7 g sat fat, 3.2 g fiber and 17.2 g protein
Bison Kabob
1 pound Bison Top Sirloin
2 medium zucchini or yellow squash
1 large red bell pepper
1 large onion, quartered
8 mushrooms
8 cherry tomatoes
Marinade:
1/2 cup low sodium soy sauce
1/4 cup extra virgin olive oil
1/2 cup of fresh lemon juice
1/2 cup of fresh orange juice
2 cloves garlic, minced
Cut Bison Sirloin into 1 1/2 inch cubes and place in a glass bowl. Combine marinade ingredients and pour over cubed Bison. Cover bowl with plastic wrap and marinate refrigerated for 5-8 hours. Or, place cubed Bison and marinade in a zippered plastic bag to marinate. Cut squash and red bell pepper into 1/2 inch slices. Alternate meat, squash, pepper, onion and mushrooms on each of 8 skewers, ending each skewer with a cherry tomato. Grill covered 4-6 inches above medium hot coals for 8-10 minutes, turning occasionally and brushing with the remaining marinade mixture. Serve on a 1/4 cup of whole long grain Basmatti rice. If divided in 8 servings will provide about 263 calories, 15.9 g fat, 4.7 g sat fat, 3.2 g fiber and 17.2 g protein
Dr. David Kim and The Live Life Again Center for Bariatric Surgery have created an innovative new website to help educate patients about weight loss surgery options in Dallas, Texas. The new website is focused on Lap-Band® , Realize™ Band and Gastric Sleeve Surgery. Click the article below for more information.