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Dear Friends & Family of LapSF and the Surgical Weight Loss Center of Hawaii,

 21-happy-holidays 2       


         It is hard to believe December is already here and before we know it 2012!  

          Dr. Cirangle will be in Windsor this Friday, December 9th, please call the office (415-820-5939) to make your appointment before the holidays!  

Lamb: A Culinary Comback

lamb loin

            Americans eat a fraction of worldwide lamb consumption – less than one pound per person each year.  However with lamb’s favorable nutrition profile, increased availability, and greater demand reflective of Americans growing cultural diversity, lamb is making a comeback in the culinary world and  you should consider adding it to your protein selections.

            Lamb provides iron and zinc in very bioavailable forms and is an excellent source of B12, a nutrient not found in plant foods.  Most think of lamb as a fatty meat, however it actually has less marbling than most other fat meats.  Lean cuts from the leg or loin roasted and trimmed of fat provides 7.5 grams of protein, 2.7 grams of total fat, 1 gram of saturated fat and favorable proportions of monounsaturated fat, omega-6 and omega-3 fatty acids per ounce.

            It is worth noting that lamb is also found on the “allowed” food lists of many standard elimination diets used for determining food allergies.  Lamb is considered an unlikely to cause food allergies and is noted by the American Academy of Pediatrics as a meat that should be considered as a first solid food for babies.  As an easily absorbed source of iron and zinc, lamb contains more available sources micronutrients that humans are in need of by 4-6 months of age.  In fact some might say that lamb is a better sources of iron and zinc than traditional first foods like baby cereal, fruits and vegetables.  

Tasty Bites by Alisha

Moroccan lamb Recipe

Turkish Lamb


1 tbsp extra-virgin olive oil

1 tbsp lemon juice

1 tbsp Hungarian paprika

2 tsp tomato paste

1 tsp minced garlic

1 tsp dried oregano

1 tsp salt

¼ tsp ground pepper

¼ tsp ground cumin

¼ tsp ground coriander

1/8 – ¼ tsp cayenne pepper

¼ tsp ground cinnamon

¼ tsp ground allspice

1 lb. boneless leg of lamb, trimmed and cut into 1- 1 ½ inch cubed pieces (roughly 16 – 1 oz portions). 

1. Combine oil, lemon juice, paprika, tomato paste, garlic, oregano, salt, pepper, cumin, coriander, cayenne to taste, cinnamon and allspice in a medium bowel.  Add lamb to the remaining spice paste and stir until well coated.  Cover and refrigerate for a minimum of 2 hours or up to 1 day for better flavor.

2. Preheat gas grill to medium-high heat or heat stove-top grill pan to medium-high heat.

3. To prepare kebabs: thread lamb onto skewers.  Place lamb kebabs in the center, hotter part of the grill or pan.  Grill the lamb, turning every 2 to 3 minutes, until the meat is nicely browned on the outside, but still pink in the center, 10 to 12 minutes total.  


Per 1 oz serving: 68 calories, 5 g fat, 1 g carbohydrate, 5 g protein


Lamb Meatballs in Tomato Sauce


8 oz ground lamb

8 oz 93% - lean ground turkey

1 lg egg white

½ c onion, chopped

3 garlic cloves, minced

2 tbsp fresh mint, chopped

½ tsp ground coriander

¼ tsp ground cumin

¼ tsp kosher salt

½ tbsp extra-virgin olive oil

¼ c red wine

1/8 tsp cayenne pepper

1 14-ounce can crushed tomatoes


1. Preheat oven to 350°F.  Coat a baking sheet with cooking spray.

2.  Combine lamb, turkey, egg white, ¼ cup onion, half of the garlic, half of the mint, coriander, cumin, and 1/8 tsp salt in a large bowl.  Mix to combine.  Shape into 16  meatballs, about 2 tablespoon each.  Place on the prepared baking sheet.

3. Bake the meatballs for 10 minutes. Set aside.

4. Heat oil in a large saucepan over medium heat.  Add the remaining onion and cook, stirring, until golden, 3 to 5 minutes.  Stir in remaining garlic, wine, cayenne and remaining salf.  Simmer over medium-low heat until the wine has reduced significantly, 3 to 5 minutes.  Add tomatoes, return to a simmer, reduce heat to low and simmer, partially covered, for 20 minutes.

5. Add meatballs to the sauce and cook until heated through, about 5 minutes.  Garnish with remaining mint.  

Per 1 oz serving: 73 calories, 5 g fat, 2 g carbohydrate, 6 g protein.  

Take Note...

Filgas Medical

Please note the updated address for the Windsor clinic

8911 Lakewood Drive, Suite 23
Windsor, CA 95492

This is the same building just a new address for it!

LapSF eSTORE December Special


pro strength bottle


PRO Strength is the latest breakthrough in the protein supplement market, providing 15 g of protein in each 1 oz serving (72 calories). It is comprised of collagen protein, which is hydrolized (or "pre-digested") liquid derived from 100% kosher beef - and easily absorbable. This means, it quickly enters the body and immediately provides the protein needed to nourish muscles and maintain lean muscle mass.

DECEMBER eSTORE SPECIAL $45.00 ( ~ 15% off )

$52.00/bottle (30 servings) 

Vanilla Flavor

Lactose/Gluten Free

Does not require refrigeration



Special Offer from Filgas Medical Group in Windsor

Filgas Medical Special
Medical Grade
Chemical Peel

Reg. $130.00

Now through December

Just $90.00 

CALL (707) 837-8400 
To book your appointment now -- remember to mention you are a LapSF patient!!!

first Nutrients NUTRIVIE® 


            NUTRIVIE 112 G                                                                                                                                                               

NUTRIVIE® tonics are developed to nourish and help the body to function more efficiently.  The NUTRIVIE® STRESS, ENERGY, and IMMUNE formulas combine the Eastern practice of using herbs an plant-derived nutrients (they also have B vitamins which are great for energy)to achieve optimal health.  Come on the 19th to learn more...

$1.75 for a single serve sachet

$18.00 for 2 week supply (1 jar)

$30.00 for 1 month supply (2 jars)




NUTRIVIE® Fresh Lemon Energizing Elixir

2 tbsp fresh squeezed lemon (about a quarter of a large lemon) 
   OR ½ cup if using Crystal Light® Lemonade.

¼ cup decaffeinated jasmine tea 
½ cup water or crushed ice
1 stick sachet NUTRIVIE® Energy 
Mint leaf optional

NUTRIVIE® Restore C Elixir

2 tbsp fresh squeezed lemon (about a quarter of a large lemon)
¼ cup chamomile tea 
½ cup water 
1 stick sachet NUTRIVIE®Stress
Cinnamon stick optional

NUTRIVIE® Immune Parfait
1 cup unflavored Kefir 
¼ ground flax 
1-2 tbsp berries (mashed)
1 stick sachet NUTRIVIE® Immune

**Unflavored protein powder or an ounce of PRO Strength protein can be added to any of these ideas to help reach your daily protein goal.



Upcoming Seminar & Support Groups


Sonoma Seminar & Support Group

Friday, December 9th from 6:00pm - 8:00 pm

Filgas Medical Group, 8911 Lakewood Drive, Suite 23, Windsor, CA 95492

* New Patient Seminar at 6:00 pm

** Support Group at 7:00 pm

Eureka Seminar & Support Group

Saturday, December 10th from 9:30am - 10:30am

Clarion Hotel, 2223 4th Street, Eureka, CA

*New Patient Seminar at 9:30am

**Support Group at 10:30am  

San Francisco Seminar & Support Group

Monday, December 19th from 6:00pm-8:00pm

California Pacific Medical Center''s Stanford Building (Hospital Board Room)

*New Patient Seminar at 6:00pm

** Support Group at 7:00pm 

San Jose Seminar & Support Group

Wednesday, December 21st from 6:30pm - 8:30pm

2425 Samaritan Drive, located in the teleconference trailers in the

East Parking Lot 

*New Patient Seminar at 6:30pm

**Support Group at 7:30pm 

Help LapSF Keep In Touch With You


Please e-mail your updated contact information  to, so we can keep in touch with you and provide you with the best service. 


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Laparoscopic Associates
1700 California Street, Suite 280
San Francisco, California 94109

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