I started a new blog on Blogger called Vertical Sleeve Foodie, where I'm posting recipes because most recipes for WLS out there are for RNYers, who don't absorb calories like sleevers do. I'm still on pre-op recipes but I'll catch up. Myself, I just started puree/mushies today and I am thrilled! I will be posting mushy recipes soon!

My doc told me to stop stressing over weight loss and relax and just heal (while getting my fluids and protein in). He said to stop counting weekly losses and think about it as a long term process--I will have ups and downs, but the weight will come off--as long as I'm eating like I'm supposed to not worry about the timetable. He was right, I was treating weight loss like it was a race I was running, and that will just lead to frustration and burnout.

The nutritionist said not to be so carb paranoid--carbs from milk, yogurt, and berries were fine--just get the protein in first and stay below 15 carbs/serving. That's a major worldview change for me since I was doing 5 carbs/serving. She did say to avoid the "white carbs"--potatoes (ok in small amounts only), rice, pasta, and bread. That's doable.

I am so happy to have such a smooth surgery without any complications, nausea, dehydration like I have seen people talk about on here. I feel great. Not tired, not scared, not regretful, actually comfortable and optimistic. I'm off of 4 prescriptions because the co-morbidities are gone or under control. This sleeve surgery is a great thing! The difference just 30 lbs makes is amazing.:thumbup: