

doreen70
Gastric Sleeve Patients-
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Everything posted by doreen70
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I'm not a guy :-)
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Wrong thread!
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My carb intake is very low at 3 months out. Less than 20 gms daily. My weight loss seems to have slowed-lost one pound last week.
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Ha! No sir...
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I have zero ass.
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infected incisions
doreen70 replied to michelleooo513's topic in POST-Operation Weight Loss Surgery Q&A
Yes, one had two tiny holes. My surgeon recommended peroxide, to dry them out. Ask your doctor what he prefers. -
infected incisions
doreen70 replied to michelleooo513's topic in POST-Operation Weight Loss Surgery Q&A
I cleaned the infected ones with peroxide per my doctor's instructions. He said no ointment. -
infected incisions
doreen70 replied to michelleooo513's topic in POST-Operation Weight Loss Surgery Q&A
Yes, they came out on their own. The two that got infected took two weeks for the suture to pop out. The other incisions had the stitch showing thru at about month one. I just pulled those out. -
infected incisions
doreen70 replied to michelleooo513's topic in POST-Operation Weight Loss Surgery Q&A
Two of mine got infected, and the same thing happened. Every one of my incisions had rejected sutures tho. -
How often do you weigh yourself
doreen70 replied to Joe I's topic in POST-Operation Weight Loss Surgery Q&A
I weigh daily. Sometimes twice daily. I know I need to stop, but I can’t! -
Chike makes a coffee protein powder. It came as a freebie with my last order. I haven't tried it yet.
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I need inspiration before & after photos please
doreen70 replied to simonetwentynine's topic in POST-Operation Weight Loss Surgery Q&A
I'm 3 months post of. I'm down 52 lbs. -
Surgery - What to expect? :/ TMI!
doreen70 replied to HOLLAND's topic in POST-Operation Weight Loss Surgery Q&A
I have said in many posts that I expected this surgery to be a breeze, especially where pain was concerned. I have never taken pain meds before, and I did need to with this surgery. I instantly regretted my decision when I woke in a fog in the recovery room. I probably wasn't happy about my decision for a few weeks. I struggled to get my protein and water in. Struggled with trying to plan my meal schedule. But it got easier, I'm down 52 lbs and feel much better. -
When did your toughest weight loss plateau occur?
doreen70 replied to Alex Brecher's topic in General Weight Loss Surgery Discussions
At about two months my scale didn’t move. Started eating every 2 hours, small meals or snack, and the scale started to move again. Slowly, but its moving. -
Dec. 17 Sleevers - How are you on week out?
doreen70 replied to sars's topic in POST-Operation Weight Loss Surgery Q&A
Down 51 lbs since surgery. Starting weight 275 lbs, today 224. I still haven't taken my measurements, and I should. I know I've had to have lost a lot in inches. The size 16 jeans I bought about 3 weeks ago, I pulled off unzipped this past weekend. I struggle still getting in my protein. I gave up the protein bars, made me gain. I try really hard to get my water in, and most days I do. My surgeons PA and nutritionist both recommended NOT increasing my caloric intake, I was at 500 calories a day up until two weeks ago. But I found when I ate a bit more, 700 cal, my weight started to come off. On days I don't eat enough, the scale will show a pound gain. -
Calling all Vets....
doreen70 replied to Diamondeyed's topic in POST-Operation Weight Loss Surgery Q&A
Ha! Married to a USN vet, and my oldest boy is active duty corpsman. -
Made this tonight. It was amazing. The only thing i did different was lightly oiled my baking sheet with pecan oil, lightly sprinkled the inside of the squash halves with herb d'provence. Place cut side down onto baking sheet. AND I add about 1/4 real bacon bits ( Hormel ). Cheesy Spaghetti Squash Casserole Serves 4-6 Ingredients: 1 medium spaghetti squash 1 tablespoon butter 1/2 yellow onion, chopped 1 garlic clove, minced 1 cup low fat sour cream or greek yogurt 1/2 cup cheddar cheese 1 teaspoon sea salt, or to taste black pepper, to taste Directions: Preheat the oven to 400F and line a baking sheet with a Silpat or parchment paper. Cut the spaghetti squash in half, and remove the seeds. Place the squash halves cut-side-down on the baking sheet, and cook for 35-45 minutes, or until a fork can easily pierce the outer shell. Once you have removed the squash from the oven, melt the butter in a skillet over medium-high heat and saute the chopped onion and garlic until tender and slightly golden, about 5 minutes. Transfer the cooked onion and garlic to a large mixing bowl, and combine with the yogurt and 2 oz. of shredded goat cheddar, then season with salt and pepper. When the spaghetti squash is cool enough to handle, use a fork to scrape the noodle-like strands into the bowl, and mix well. Mix all ingredients together in casserole dish and bake at 400 degrees.
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I tried the Atkins advantage bars. 16 grams of carb and 4 or 5 net carbs. In the week that I ate them for breakfast I didn't lose a pound. Went back to a one egg omelet for breakfast and lost 3 lbs the following week.
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Self pay in Louisiana. BR area, Dr Bellenger. 14,200.
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Did everyone hve to give up caffiene?
doreen70 replied to JessicaAnn's topic in POST-Operation Weight Loss Surgery Q&A
My surgeon gave me the greenlight for coffee at 3.5 weeks. The most I tolerate is two cups -
Tonight as a side dish for the steak the hubs and kids ate. I had chicken. It was so damn good. Didn't feel deprived at all!
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I'm really sorry, but I don't have that info. All of the ingredients are allowed on my diet, and I ate two tablespoons.
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Made a cheesy spaghetti squash
doreen70 replied to doreen70's topic in POST-Operation Weight Loss Surgery Q&A
Cheesy Spaghetti Squash Casserole Serves 4-6 Ingredients: 1 medium spaghetti squash 1 tablespoon butter 1/2 yellow onion, chopped 1 garlic clove, minced 1 cup low fat sour cream or greek yogurt 1/2 cup cheddar cheese 1 teaspoon sea salt, or to taste black pepper, to taste Directions: Preheat the oven to 400F and line a baking sheet with a Silpat or parchment paper. Cut the spaghetti squash in half, and remove the seeds. Place the squash halves cut-side-down on the baking sheet, and cook for 35-45 minutes, or until a fork can easily pierce the outer shell. Once you have removed the squash from the oven, melt the butter in a skillet over medium-high heat and saute the chopped onion and garlic until tender and slightly golden, about 5 minutes. Transfer the cooked onion and garlic to a large mixing bowl, and combine with the yogurt and 2 oz. of shredded goat cheddar, then season with salt and pepper. When the spaghetti squash is cool enough to handle, use a fork to scrape the noodle-like strands into the bowl, and mix well. Mix all ingredients together in casserole dish and bake at 400 degrees. -
Help I'm 13 weeks out and have only lost 41 pounds
doreen70 replied to mocanitanj's topic in POST-Operation Weight Loss Surgery Q&A
I had my surgery on 12/17/12. I have lost 47 lbs. I eat what my surgeon says to eat. I exercise at least 3 times a week. I think I'm on track. -
And I just love that dress!