amberrsterling

I was sleeved by Dr. Pitt through Fresh Start / Ohio Health at Riverside on 4-4. I would love to get a group together and meet once a month. We could do clothing exchange and talk about whatever we need to. I've noticed it's difficult to explain everything to everyone. It would be nice to talk to people who knew what you were feeling first hand.

I was sleeved by Dr. Pitt through Fresh Start / Ohio Health at Riverside on 4-4. I would love to get a group together and meet once a month. We could do clothing exchange and talk about whatever we need to. I've noticed it's difficult to explain everything to everyone. It would be nice to talk to people who knew what you were feeling first hand.

I was sleeved by Dr. Pitt through Fresh Start / Ohio Health at Riverside on 4-4. I would love to get a group together and meet once a month. We could do clothing exchange and talk about whatever we need to. I've noticed it's difficult to explain everything to everyone. It would be nice to talk to people who knew what you were feeling first hand.

When I started the 6 month diet process, exercise was a four letter word. I couldn't do a lot. Walking was a chore. I started at 338 (my highest weight was 354). Following the doctor supervised weight loss plan (about 1200 calories a day) & joined the Y. I could barely do Water aerobics when I started & only 3 minutes on the elliptical. I wouldn't have ran if I was chased by a masked man with a butcher knife. During that 6 months, I lost 50 pounds!
On May 18th, my surgery weight was 288. I walked the halls every time I had to pee, which thanks to my IV, was once an hour. My doctor cleared me to go back to the gym at 7 weeks post op. I was shocked at how fatigued I felt & that I had to start all over. I was at the gym for 2 hours the day before my surgery. But it didn't take me nearly as long to get back up to speed.
I'm now 11 months out & down 143 pounds total. Ive bounced up & down from 195-205 for THREE months. The scale seems like its going to start moving again soon! I'm 195 pounds right now, from a size 30/32 tops & jeans to a size MD/LG & 11/12 jeans. . I'm 5'7. My goal weight is 160. I'm having a corset trunkplasty on May 28th which is estimated to take off 15-18 pounds of skin & fat in my stomach. The surgeon took a girl similar height & weight loss to mine from a 12/14 to a 6/8 after the surgery. I started saving my taxes & anything I could scrimp together when I started this whole process cause I knew I was going to have stomach skin issues.
Now I can hit the elliptical for an hour to an hour & a half at a time. I lift weight, low weight lots of repetition to sculpt & not bulk. I can RUN! On purpose! I can run a straight 11 minute mile, walk 3 minutes, run another mile, walk 3 more, run again. That's 3 miles baby! I'm training for my first 5K. I plan to run the entire thing. I love Zumba & spinning and can do the entire 1 hour class without issues.
This has been the hardest change I've ever made but so worth it! Good luck to all you newbies, you CAN do this! (If curious about my exercise or food at a year out, feel free to add me on MyFitnessPal, my diary is open. User name: KristieAtkinson)
Kristie

I made this for lunch today and had to share it was so delicious..
If youre at the stage where you can eat shrimp and veggies this is perfect.
Take 1/2 lb-1 lb jumbo peeled and devined shrimp (depending on how many servings you wanna make) 1lb makes about 4-5
1 red bell pepper
1 Tomato (large)
1 squash
1 zucchini
1 Avocado
1-2 garlic cloves
1 shallot
Olive oil
Salted sweet cream butter
Peppercorn
Mince the garlic and shallot.
Dice the red bell pepper, tomato, zucchini and squash to bite size not too small for texture.
In a deep dish place your shrimp add sea salt, black peppercorn, garlic powder, paprika. Let marinade in for a few minutes.
Preheat skillet and add a tablespoon of olive oil once its hot stir in garlic and shallot mix until garlic browns a little (1-2 min). Stir in red bell pepper mix for a minute, add tomato stir for another minute and add rest of veggies. Cook veggies for about 4 min toss in tablespoon of butter, keep stirring.
Toss in shrimp until cooked thoroughly add sea salt and peppercorn to taste.
Place a bed of sliced avocado on a plate and put your shrimp on top. Voila! Enjoy!

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I can beat it! Today I put a little piece of fried chicken in my mouth, chewed it up and spit it out! I'm still in liquids, so I could NOT swallow it. That was my lowest point so far.

I can beat it! Today I put a little piece of fried chicken in my mouth, chewed it up and spit it out! I'm still in liquids, so I could NOT swallow it. That was my lowest point so far.

Thank you. I was afraid of that. I don't have the help I was hoping I would. I'll make it work, though.