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Everything posted by JolieBug
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Can't Believe it has been a Year
JolieBug replied to sonjakp's topic in Weight Loss Surgery Success Stories
Congratulations! You look amazing and soy da like you feel fabulous. Love that dress! -
First Post-Op appointment
JolieBug replied to Mendif's topic in POST-Operation Weight Loss Surgery Q&A
Congratulations! I am so so so happy for you! I'm 4 days post-op and down 12.5 pounds. -
This is what I do when Im in a stall:-)
JolieBug replied to scorpio2479's topic in POST-Operation Weight Loss Surgery Q&A
What an awesome, positive way to see progress when the scale is stuck. Thanks for sharing! -
It's so not healthy, but my NUT said it was fine as long as I limit to one 3oz serving per day. I did substitute half and half for heavy cream (fat free Greek yogurt mixed with fat free half and half also works) and I Can't Believe It's Not Butter for the unsalted butter. I will probably limit more when no longer on full liquids. Ingredients 1 C. flour 1/4 lb. unsalted butter 2 1/2 quarts chicken stock 2 quarts heavy cream 1/2 lb. Brie cheese, peeled and cubed 1/2 Tbs. white pepper 1/4 tsp. red pepper 1 lb. lump crabmeat Directions To make the roux, melt butter and add flour, stir until well combined. Cook roux to desired color. Remove roux and allow to cool to room temperature. (A lighter color roux yields a lighter color Soup.) Bring stock to cooking temperature and slowly add cream. Stir until fully combined. Reduce by 10%. Add the roux and stir gently to combine. Bring to a gentle boil; this will develop the roux. Reduce the temperature of the kettle when it begins to boil. Watch that it doesn't boil over. When thickened, add cheese and stir until fully melted. Texture should be smooth and well combined. Season with peppers and salt to taste. Gently fold in crabmeat. If you are, like me, still on full liquids, blend the hell out of individual servings! Don't do the whole soup because soon you'll be able to have the delicious crab. To add more Protein, powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >unjury unflavored disappeared in my individual 3 ox serving. Final tip: it feels sinful to waste, so make yourself a 2.5 oz serving, in case 3 oz is too much. That way you don't get sick from that "last bite." Yield: 10-12 generous servings. (For us, probably about 30 servings, lol!) It does freeze well. I am freezing some of mine in 4oz RubberMade containers, and taking the extras to a friend with a new baby.)
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Any March Sleevers?
JolieBug replied to futuresleever's topic in PRE-Operation Weight Loss Surgery Q&A
OMG, I thought it was me! LOL -
Feel as though there is always something in my stomach and capable of coming up!
JolieBug replied to Leleboo's topic in POST-Operation Weight Loss Surgery Q&A
I have the same thing, but I'm just four days out. I hope it goes away soon for both of us. The only thing that seems to help is a sugar-free mint. -
my delicious lunch--what are you eating today?
JolieBug replied to TES's topic in POST-Operation Weight Loss Surgery Q&A
I had three spoonfuls of cream of Brie and crab with some added unflavored protein. It was delicious, but very filling. -
You look fantastic! Congratulations and cheers for you!!!
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I've met 2 mini goals! Yay Me!
JolieBug replied to mom2five's topic in Weight Loss Surgery Success Stories
Yay you, indeed! Congratulations and keep up the good work! -
Any March Sleevers?
JolieBug replied to futuresleever's topic in PRE-Operation Weight Loss Surgery Q&A
Oh, and if you're still on full liquids like myself, purée the hell out of it! You could just not add the crab, but.... It's also good with shrimp. I may try mixing cream of shrimp soup to an individual serving. Also, if you have unflavored protein, it disappears in this! -
Post op march sleevers
JolieBug replied to gelen's_change's topic in POST-Operation Weight Loss Surgery Q&A
My lunch: It's so not super healthy, but my NUT said it was fine as long as I limit to one 3oz serving per day. I did substitute half & half for cream and I Can't Believe It's Not Butter for the unsalted butter. Ingredients 1 C. flour 1/4 lb. unsalted butter 2 1/2 quarts chicken stock 2 quarts heavy cream 1/2 lb. Brie cheese, peeled and cubed 1/2 Tbs. white pepper 1/4 tsp. red pepper 1 lb. lump crabmeat Directions To make the roux, melt butter and add flour, stir until well combined. Cook roux to desired color. Remove roux and allow to cool to room temperature. (A lighter color roux yields a lighter color soup.) Bring stock to cooking temperature and slowly add cream. Stir until fully combined. Reduce by 10%. Add the roux and stir gently to combine. Bring to a gentle boil; this will develop the roux. Reduce the temperature of the kettle when it begins to boil. Watch that it doesn't boil over. When thickened, add cheese and stir until fully melted. Texture should be smooth and well combined. Season with peppers and salt to taste. Gently fold in crabmeat. Purée/Blend the hell outdo it for those still on full liquids like myself! I also added unflavored protein to my individual serving. Yield: 10-12 generous servings. (For us, probably about 30 servings, lol!) It does freeze well. I am freezing mine in 4oz RubberMade containers, and taking the extras to a friend with a new baby.) -
Any March Sleevers?
JolieBug replied to futuresleever's topic in PRE-Operation Weight Loss Surgery Q&A
It's so not healthy, but my NUT said it was fine as long as I limit to one 3oz serving per day. I did substitute half & half for cream and I Can't Believe It's Not Butter for the unsalted butter. Ingredients 1 C. flour 1/4 lb. unsalted butter 2 1/2 quarts chicken stock 2 quarts heavy cream 1/2 lb. Brie cheese, peeled and cubed 1/2 Tbs. white pepper 1/4 tsp. red pepper 1 lb. lump crabmeat Directions To make the roux, melt butter and add flour, stir until well combined. Cook roux to desired color. Remove roux and allow to cool to room temperature. (A lighter color roux yields a lighter color soup.) Bring stock to cooking temperature and slowly add cream. Stir until fully combined. Reduce by 10%. Add the roux and stir gently to combine. Bring to a gentle boil; this will develop the roux. Reduce the temperature of the kettle when it begins to boil. Watch that it doesn't boil over. When thickened, add cheese and stir until fully melted. Texture should be smooth and well combined. Season with peppers and salt to taste. Gently fold in crabmeat. Yield: 10-12 generous servings. (For us, probably about 30 servings, lol!) It does freeze well. I am freezing mine in 4oz RubberMade containers, and taking the extras to a friend with a new baby.) -
Any March Sleevers?
JolieBug replied to futuresleever's topic in PRE-Operation Weight Loss Surgery Q&A
Coco, I had high bp, too, which couldn't be easily controlled. It got up to 244/130 at one point. As soon as they switched the pain meds that made me feel horrible, itself right down. Amazing how we react to such things. Hope today is a good one for you! I'm heading out for a walk with my kids then coming in to make a cream of Brie and crabmeat soup. I wonder how many meals one batch will make now, lol! -
Any March Sleevers?
JolieBug replied to futuresleever's topic in PRE-Operation Weight Loss Surgery Q&A
My NUT wants me between 60-70 g a day. Please be cautious of when you go offon your own. I'd hate to see you hurting. This is not said to be negative or discouraging. It's said out of caring that you succeed, promise. LOL! Perfect analogy! -
Very cool! Thanks for sharing!
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That is fantastic! So happy you're having a good experience.
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Post op march sleevers
JolieBug replied to gelen's_change's topic in POST-Operation Weight Loss Surgery Q&A
I'm jealous! I'm a teacher so had the surgery the first day of our week-long spring break. I have to go back Tuesday and can't imagine taking off a week. I'd love to fully recoup before returning to my students! -
Post op march sleevers
JolieBug replied to gelen's_change's topic in POST-Operation Weight Loss Surgery Q&A
Yes, today. I managed to get 1/4 of an EAS Original Myoplex down. I will work on that each "meal" because it is thick, filling, and has 42 grams of whey protein. I may try a cream soup if the need for something warm hits me. I think of those to be used for cooking, so I don't know. -
Q He only required a one-day clear liquid diet. I was also self-pay at Woman's and had a generally good experience. One nurse acted like I was an inconvenience, and I reported that to the bariatric coordinator. Mine was scheduled within a month of the original seminar! I have lost almost 12 pounds since Monday and feel amazing, just a bit tired.
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Post op march sleevers
JolieBug replied to gelen's_change's topic in POST-Operation Weight Loss Surgery Q&A
Today is day 3 for me (unless we count surgery day...?) and is even better than yesterday. I only used two half doses of pain meds yesterday. I was exhausted after a few hours of being up and moving around, but short naps help. I even somehow slept on my stomach last night without realizing it! -
Post op march sleevers
JolieBug replied to gelen's_change's topic in POST-Operation Weight Loss Surgery Q&A
I wish! -
Any March Sleevers?
JolieBug replied to futuresleever's topic in PRE-Operation Weight Loss Surgery Q&A
Oh, but this head hunger. Rawr. Boo that junk. -
Any March Sleevers?
JolieBug replied to futuresleever's topic in PRE-Operation Weight Loss Surgery Q&A
Those protein shots were horrible! I liked blue Isopure with water and pomegranate mio. Today is day 3 for me (unless we count surgery day...?) and is even better than yesterday. I only used two half doses of pain meds yesterday. I was exhausted after a few hours of being up and moving around, but short naps help. I even somehow slept on my stomach last night without realizing it! -
Post op march sleevers
JolieBug replied to gelen's_change's topic in POST-Operation Weight Loss Surgery Q&A
Someone seriously brought me a platter of cookies as a get well gift. I appreciate the thought, but...ugh. -
Post op march sleevers
JolieBug replied to gelen's_change's topic in POST-Operation Weight Loss Surgery Q&A
I think that because all docs have different protocol for pre-surgery diets, we range a lot. Someone who had a two-week diet may experience a stall just one week post-surgery. My doc required only clear liquids the day before, and so I am losing all my water weight now. I'm day 3 and have lost just over 7 pounds. I expect a stall around week 2 or 3.