ddoherty18

glad that I was able to.....if you want we can support and encourage one another . That always helps

This is a letter that I wrote from my overweight self to my skinny self. I thought that since we're all on this crazy roller coaster together, you guys may get something from it so I decided to share.
Dear Skinny Bedhead,
I don't know what we look like, what we're up to, or how long the winding road was for us, but I do know this- there are a few things that I want to say to you.
It seems like we've been fat since the Dawn of Time... or at least since the age when body images start to really matter. Through all of these years there have been so many excuses: Injuries. Surgeries. Pregnancies. Illnesses. No more excuses. Excuses are easy to make. Changes aren't. But it doesn't matter anymore because the biggest change (surgery) has been made, and since I'm writing to my skinny self- I have to assume that we finally stopped using excuses as protection.
Remember all of those nights sitting on the couch in front of the TV eating ice cream and Jax? Remember spending hours on Pinterest pinning outfits that we loved and wanted to wear someday but never really thought we'd be able to? Don't ever let us go back to that again. Don't dream about a life instead of having a life. I need you to be stronger than me, even though we're one in the same. I couldn't do it, no matter how many times I lost the weight, so I need you to be strong and never turn back like I did all of those times.
Don't get discouraged by stretchmarks, sagging skin, or hair loss. Right now none of that matters. What matters is getting healthy and being able to to comfortably get on the floor to play, to go on rides at the fair, to ride the stupid warhorse at the Ren Fest. The kids. The kids are what matter. Being healthy and full of energy & life for those amazing little people who deserve so much more than a fat, lazy, tired, depressed mother. I'm ok with saggy skin and hair loss if I get all of those wonderful moments instead.
Take pictures. Take a LOT of pictures, every chance you get. For years we've hidden behind the camera and there are thousands of pictures of daddy with the kids, but almost none of mommy with the kids. Change that. Smile huge, loving smiles.
Teach the kids (our daughter especially) to love their bodies and treat them right. Make sure not to ever give them self esteem issues, but at the same time be sure to teach the absolute importance of living healthy. Do not ever let them become what we became. Be their support, their guidance, their teacher, and their friend. Don't be the voice of their self-hate.
Never forget that we were fat. Don't ever look at an overweight person and judge them. Don't ever be cruel or snide or hateful. Not everyone can or will make this journey for a myriad of reasons that are nobody's business but their own. Always remember how much it hurt. Always remember the rude glances, the harsh words, and the utter desolation of obesity. Don't take this amazing gift for granted. It so easily could have not happened for us. We're lucky. Most people aren't so lucky. Be a candle in the darkness for those people. Uplift them, support them, love them unconditionally.
But most of all, uplift, support, and love US unconditionally. Don't hate me for what I did to our body. Don't look back with bitterness or scorn. We learned so much through our battle with obesity that even though I hate the toll it has taken, I'm glad it's a burden we had to carry. Look forward toward all of the beauty, wonder, and awe this life has to offer. Grab it by the reigns and don't let go. Live life, don't let it slip away.
Be the mother, daughter, sister, and wife we were always destined to be- Because it's better late than never!
With so much hope,
Your Fat Self

My absolute favorite Tex-Mex restaurant is Chuy's. They serve a Creamy Jalapeno dip (Creamy "J") and since I moved away from TX, I crave it often. I did a search for it and tried out one of the copycat recipes, and this tastes really close! I like to use lowfat stuff in it and eat it over refried Beans (and other mexican dishes), but with refried beans is a quick snack and it really gives them a kick! You can adjust the heat by adding less jalapenos.
CREAMY JALAPENO SAUCE
3/4 C low fat mayo
3/4 C buttermilk (low fat...regular milk can be subbed)
1 packet hidden valley ranch dry dressing mix
1 (4 oz) can sliced jalapenos, drained)
cilantro leaves, fresh (to taste)
1 t. salt
1 t. lime juice
1 t. garlic powder
I just throw it all in the blender and add the cilantro last. I put a lot of cilantro in it and just keep tasting it until I get it right!

Not sure who posted this recipe; however, I have been requested to post it again - so here you go (and thanks to the original poster!)

RICOTTA BAKE:

1 ? 15 oz. Container of low fat Ricotta
1 frozen pkg. of spinach thawed/drained (squeezed) well - you can also use any veggies (e.g., zucchini and/or eggplant and saut? till soft)
1 C Parmesan cheese (split in 1/2) (Use the fresh grated from the grocery store, the stuff in the can is too dry)
1 egg

Mix all together - except for 1/2 C of parmesan -- put in a baking dish ? (I used a 1 quart size) add another ? C of cheese on top and bake @ 350 till golden & bubbly - about 30mins
Add marinara or pesto sauce on top once done.
Reheats quite nicely!

DESSERT:

1 15oz container of low fat Ricotta
1 small tub of Fat Free Cool Whip
? package of SF Jell-O (instant) cheesecake pudding mix
? package of SF Jell-O (instant) chocolate pudding mix

Combine all ? let set overnight ? ENJOY.

THEY EMAILED THIS OUT AT WORK AND I WAS JUST SITTING HERE MAKING A GROCERY LIST FOR IT WHILE I WAS READING! ENJOY!
Slow Cooker Taco Soup
Serve this Tex-Mex soup with homemade half-whole-wheat flour tortillas, shredded reduced-fat Cheddar or Jack cheese, and a dollop of fat-free sour cream or nonfat Greek yogurt, if desired. Make this meatless by using a tofu or soy product in place of the ground sirloin.
Ingredients:
1 pound ground sirloin (around 6%-9% fat), or ground turkey with around 6% fat
1 cup chopped onions
1 16-ounce can pinto Beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
1 cup fresh or frozen corn kernels
8 ounces canned tomato sauce
2 cups Water
2 14.5-ounce cans peeled and diced tomatoes
1 4-ounce can diced green chilies (buy mild, if you prefer)
1 ounce packet taco seasoning mix
1 cup shredded, reduced-fat cheddar or Monterey Jack cheese
1/2 cup fat-free sour cream or nonfat Greek yogurt
Preparation:
1. In a medium skillet, cook the ground beef or turkey over medium heat until browned. Drain, and set aside.
2. Place the ground meat, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
3. Ladle into individual serving bowls, and top each with 1/8 cup shredded cheese and a tablespoon of fat-free sour cream. Serve with homemade flour tortillas.
Yield:
8 servings
Nutritional Information:
Per serving: 288 calories, 20 g Protein, 37 g carbohydrate, 7 g fat, 2.7 g saturated fat, 24 mg cholesterol, 10 g Fiber, 730 mg sodium. Calories from fat: 22%.
Source: WebMD

I tried this recipe today and it was sooo delicious:
recipes on this site worth checking out!
chicken POT PIE IN CREPES
So beautiful! Homey-old-fashioned gets updated and elegant in this dish.
I’ve taken my family-favorite casserole and removed the carby crust – kept the gorgeous filling and simply rolled it in my higher-protein-lower-carb crepes.
You can’t go wrong with this. Even if you didn’t tackle the crepe making and just ate the filling – it’s still great!
~~~~
Crepes:
4 eggs
1/2 cup ricotta
4 tablespoons flour
Pinch of salt
3 tablespoons milk
.
In a medium bowl beat the Ricotta with the eggs. Beat in the flour, salt, and milk. Allow to sit for 15 minutes.
Heat an 8-inch nonstick skillet over medium-low heat. Coat with vegetable cooking spray when hot. Pour in 2 tablespoons of batter and swirl the pan to coat the entire surface in a thin layer. Allow to cook, without turning, until completely done. The top should be no longer shiny and when you touch it it’s not wet. The bottom will be have a very slight golden color. If it’s too dark, lower the heat.
(These can be impossible to flip and they don’t need to be, so don’t try if you don’t want to. I do sometimes to get the same color on each side, but they are done when it’s dry on the top.) Gently loosen the edges with a spatula and slide out of the pan onto a plate. Very lightly spray the top with vegetable spray – this way you can stack them on top of each other.
Lightly coat the pan with cooking spray before each crepe. Proceed with above directions until batter is gone. Allow the crepes to cool to room temperature and then wrap the plate tightly with plastic wrap. These keep well in the fridge – unfilled – for several days.
.
Filling:
3 tablespoons butter
1/4 cup diced onion
1/4 cup finely diced celery
1/2 cup finely diced, or shredded carrots
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sage
1 teaspoon thyme
1 teaspoon Splenda/sugar (brings out the flavors, yes it does!)
Dash grated fresh nutmeg
3/4 cup chicken broth
3/4 cup ff half & half
1 cup frozen peas, thawed
2 cups diced or shredded, cooked chicken
.
Melt butter over medium-low heat. Add onion, celery, and carrots, and slowly cook until soft, about 5-7 minutes. Stir in flour and cook for one minute. Add salt, pepper, sage, thyme, Splenda, and nutmeg. Whisk in chicken broth and cream. Cook until bubbly and boil for one minute, stirring constantly. Remove from heat and stir in peas and chicken. Cook for one minute to heat through. Makes twelve 1-crepe servings.
Per Weight loss surgery-size serving: 150 Cal; 13 g Protein; 7 g Tot Fat; 8 g Carb; 1 g Fiber; 1 g Sugar; 290 mg Sodium

I think it's a few places on there, but I know it's on her purees page
http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html
Shelly's Baked Ricotta

8 oz of Ricotta Cheese
1/2 cup grated Parmesan
1 large Egg, beaten
1 teaspoon Italian Seasoning
salt & pepper to taste
1/2 cup Marinara Sauce
1/2 cup shredded Mozzarella Cheese

Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly. I usually made it first in the oven and heated the leftovers in the microwave.

chicken Tika -
Yogurt mixed with curry seasoning coat small bite size pieces of skewered chicken then grill on your outdoor grill..... Mmmmm!

I buy them at the regular super market. They put them in the organic area of veg where you find the refrigerated tofu. They do stink but I rince them like three or four times then I boil them, THEN I prepare maranara. Get a box of pomi, or any jar of pureed tomatos (dont get the cans because your sauce will taste metallic) You can use the roma tomatoes peeled in the can and just squish the tomato in your hand to smash it up if you like chunkier sauce. Get about 2-3 garlic cloves and smash them up with a morter and pissel or a garlic crusher. Sautee the garlic in a table spoon of olive oil. Don't let the garlic get brown just fry it for a minute or two then throw in the pureed tomato add salt and pepper to taste and let it simmer for about 20 minutes. Then toss in about two handfulls of fresh basil and let it cook. If you want to add some ground meat brown it in a seperate pan then drain the oil in a strainer lined with paper towels and pat off the fat that is on the meat. Add the meat to the sauce. After your sherataki noodles have been boiled add the sauce to them and let them cook and incorperate in the pan. Remove and plate the pasta sprinkle with parm cheese and some red pepper flakes if you want and there you go some nice fresh sauce......

I love the buffalo chicken too, I use chicken (sometimes chicken breasts, rotisserie chicken, or sometimes canned) and add the hot sauce/wing sauce, plain greek yogurt, and a little bleu cheese dressing.
I also love rotisserie chicken or smoked chicken with hidden valley ranch dip mix made with greek yogurt or the hidden valley ranch fiesta dip mix.

Found this on Pinterest.. sounds yummy and might be a good occassional sweet tooth solution for some of us..
Protein Peanut Butter CUPS -
1 scoop chocolate whey Protein powder -
1 TBSP all-natural peanut butter -
1 TBSP unsweetened cocoa powder -
1-2 packets of Stevia -
4oz Water -
Blend all the ingredients together in a blender -
Divide the peanut butter mixture into round muffin tins (USE a SILICONE tray!!!), filling about 3/4 full. -
Place filled muffin tin in freezer and let freeze for about an hour or until firm
(Freeze any extra peanut butter cups for up to five days)

I would stand at the fridge and cry. You ARE mourning the loss of your "blankie" like Linus. Now that it has been stripped away, you are left alone. Alone to feel all the things that we hid from while eating. Sadness, anger, ect.
You have to remember that we have lost our BFF. The one thing that we thought made everything better. But it didn't.
These feelings pass, and soon your energy will be up- you've lost even more weight- exercise isn't as hard as used to be and you have all this time! Time that was spent getting a "fix" from whatever food was your vice. Now it's time to start up a new hobby!
But once you return to those nummys, after the month or so you cannot eat them- they don't taste the same. You might get sick and throw them up. And eventually the craves go away. Not all of them but most do.
Choose yourself over the fries! If you HAVE to have them, split a small with a kid or two. Just enough to be satisfied- not sickly full.
Hang in there!

From what I understand, the hormone Ghrelin is removed or mostly removed during sleeve surgery, but it is only one of a hundred or more hormones that control your hunger. The brain is very efficient at getting you to eat and telling you what your body needs.
I do feel hunger pangs when I am hungry, and once, when I didn't measure my portion of Beans, I felt so full like you feel at Thanksgiving. You really never want to get to that uncomfortable feeling again so measuring how much you eat beforehand is really helpful there.
After surgery, you will learn to recognize when you are hungry, when you are satiated, and when you are full. The head hunger may be there for awhile, telling you to eat Cheetos or a Tommy burger, but those things aren't good for you at all and will sabotage your weight loss so we are better off ignoring such urges. Without raging hunger like pre-surgery, it is easier to ignore that head hunger.

What you're talking about isn't physical hunger, so the surgery isn't going to fix this for you. Now, actual physical hunger almost always decreases after surgery. For me it went away almost entirely and didn't start to come back at all until after a year out. And it's not even remotely like it used to be.
Before surgery I could eat a giant plate of Pasta and breadsticks and be so full I'd feel sick. Yet an hour later I'd have my head in the fridge looking for more food with my stomach growling. It not only took a lot of food for me to feel full, the hunger came back quickly. This is totally gone now that I've been sleeved.
The sleeve will help you finally overcome the mindless eating or the eating until bursting IF you do the headwork after surgery. Immediately post op you shouldn't feel very hungry at all and food is often totally unappetizing. As you heal and can't eat more than a few bites that ability to just eat until you can't move will go away. You can use this opportunity to work on figuring out why you eat and when you eat, so that you're aware and can prevent yourself from indulging.
Head hunger was easy for me to ignore in the beginning (with the exception of PMS) but as you move out from surgery and incorporate more "normal" foods and eat more calories you really need to be in a good place mentally to succeed. It would be EASY for me to graze on junk all day long and my sleeve would not stop me from that. It will stop me from eating half a pizza in a sitting but not from nibbling chips, Cookies or candies all day long.
I was in denial about my food issues until after surgery. I still battle head hunger and you probably will, too. We have built a habit of indulging when we feel stressed or bored and it's hard to break that. However, with work you can overcome this and yes, I would say the sleeve can make it easier, especially in the beginning.
Sometimes just taking a second to think before you eat every bite can help. If I walk to the fridge and open the door, I always take a second to ask myself why I'm there and what I plan on eating. It helps a lot. As does tracking your calories BEFORE you eat your food instead of after. Having a meal plan for the day can help keep you from straying into the foods you want to avoid or at least eat only occasionally.
Well, now that I've rambled on I hope you're not sleeping! I just think that if you look at this as a head issue and not a stomach one you'll have a better chance of overcoming it after your surgery. And I think that it's something every single one of us has to deal with in order to be healthy, not just physically but mentally, too.
~Cheri

No you're not looking at it wrong. It makes a lot of sense. But you have people like myself who want to see quick results because I read about people losing quickly and have friends that lost quickly and I want that to be me. So im obsessive. I want so badly to not fail and it's very psychological to me. I wish I could be patient but I'm not Lolol. It's something I need to work on.

I am in the same position of being 3 weeks out and not losing. I lost 25 lbs in the first 10 days and then gained back 6 and am just stuck at that same 6 lb gain for almost a week now. I'm stressed and not sure what I am doing wrong but I'm glad to hear that others have had some struggles in the beginning too!