9 weeks post-op: Gypsy Life Ends and Wagon-Jumpin Begins

I am finally home. 2 lbs heavier at 202lbs. Back face first into the swing of things. Work, home, BandLand. I got home Sunday afternoon and since stepping foot off of the plane, I am re-commited!

I had my first fill Monday. It was STRANGE. I am not a needle person AT ALL (see Surgery Day entry) and was terribly nervous! I had the sweats and everything! The Dr. offered to slowly explain as he went along to help set me at ease. REALLY?! Hell no, I don't want to see a big needle penetrating my belly!

I closed my eyes, made small talk and TAH DAH!!! He was already checking to see if it actually went in to the port by taking it all back in to the syringe. The weirdest part about it was feeling my port slide around along my muscles until he found the point. I've somewhat "babied" the port site from day 1. I was scared to sleep on it, scared to have anything rub on it or bump it. He was REALLY going at it. It didnt hurt at all. It just felt very strange.

So, here I am with 2cc of saline sitting around my stomach, feeling no different. A little anti-climactic almost. Dontcha Think?

Back to cardio and even a little ab work this week. I hurt!! It feels pretty good though. I am back to cooking my own food in my own house, prepping lunches and NOT DRINKING!! Planning ahead and being successful and NOT beating myself up over enjoying the last few weeks either.

I loved being in newfoundland and I miss it (and the family most of all) already. That kind of atmosphere is no good for the scale but good for the heart!

Here is a new recipe for trial!

Kale Pesto Penne

1 bunch kale

de-vien kale and chop roughly. Place in steamer w. a sprinkle of sea salt

Steam until wilted and dark green.

juice of 1/2 Large lemon

2 Tsp EVOO

1/4 c walnuts

pinch of salt

pinch of pepper

pinch of dried red chili

When Kale is steamed, add all ingredients to a blender. Blend until fine. Add more lemon juice or evoo to taste.

I serve this over whole wheat penne w. sauted chicken, peppers, onion, garlic and broccoli. Just toss it all together.

I also like to use red chard, spinach and any other green for this pesto. So good and so fresh!

Take Care for now and dont beat yourself up over living!