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Mantar

Gastric Sleeve Patients
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  1.    Mantar reacted to a post in a topic: sleeve reset was successful
  2. sure.. if you wanted grp together.. I could pretty much answer everyones questions, options, what I did right, what I did wrong.. and if I had to do it all over.. what I would do different. My Dr. I went too was not in NY...
  3. "but have heard that it is the drs decision.. is that true?" NO... this is false It is always your choice of what you want I am 1 1/2 year post op... and can answer your questions... if you like we could meet for coffee.. PM if your interested
  4.    rian2010 reacted to a post in a topic: NY - Buffalo
  5.    Alex Brecher reacted to a post in a topic: NY - Buffalo
  6. I'm not sure I would like to lead... but maybe co-lead a support group. I will be 1 year post op in August 2014 with a weight loss so far of 85lbs I would consider myself very knowledgeable on the subject and would be happy to share my experience pre/post opt. with anyone interested Also, I didn't have my surgery done the conventional way... I was a self pay and got the surgery in Mexico and I would love to answer any questions about that and talk about all the fears and prejudices people have about getting the surgery outside of the US. And if people are looking for a post-op walking or workout partner, let me know... I would love to start a group !!! lets get those pounds off !!!
  7. O M G I'm making this !! hehe
  8. I'm about 3 months out... I made Philly cheese Steak with peepers and onions mini egg bake https://www.dropbox....20 17.02.32.jpg I was able to only eat one of these.. https://www.dropbox....20 17.57.45.jpg Some grilled fried baby shrimp... was only able to eat 1/2 of these https://www.dropbox....25 18.11.56.jpg
  9. I had Dr. Fernando Garcia - and went through Ready4Achange http://bariatricweightloss-surgery.com/ My cost was $4700 and that covered everthing but airfare... and I had a great experance My insurance didn't cover the operation... However I do have a Healthcare Flexible Spending Account and I was able to get reimburest $2500 from the money that was in it,,, so for me.. out of pocket it cost me $2200 plus airafre any questions about Dr. Fernando Garcia and my experances feel free to ask Good Luck
  10. have you gone to The World According to Egg Face? WOW.... what a Great resource !!! thanks for that link PattyGee
  11.    mummytolewis reacted to a post in a topic: Post-op Soup Question
  12. wow that does sound good !!! going to try it this weekend
  13.    Mantar reacted to a post in a topic: Post-op Soup Question
  14. Wow... Thanks you guys are so helpful !! ok then... asparagus is out !!! lol and really at this point I still don't want or have a desire to eat anything yet... still just doing Water, sugar free juice and Protein drinks @gamergirl yea I saw those shrimp bisque, lobster bisque, I'm definitely going to be making those !! and thanks for the info for tofo... going to try that @PdxMan - THX FOR THOSE TIPS !
  15. Hi, I am day 6 post-op and can start on pureed Soups and strained cream soups. The question I have is under the foods to avoid is all fresh vegetables… and I think that is because there shouldn't be anything “chunky” in the Soup. I have a high power Vitamix blender that I was going to make the soup in.. and believe me, after it is done, it is pure liquid !! no chunks lol One soup I was going to make was Cream of Asparagus Soup 1 1/2 pounds (680 g) asparagus spears, cooked (Steamed) 1 1/2 cups (360 ml) chicken broth 1/2 cup (120 ml) half and half – I might Skip the half and half Does anyone thing this might be a problem ? Another one I wanted to make was this…. Butternut Squash Soup in the Vitamix http://www.food.com/...-vitamix-477635
  16. Just a quick note about coconut water…. Not all coconut water is equal, once the coconut water is heated for pasteurization it loses a lot of it’s benefits.. Here is a good link explaining it… http://gnowfglins.com/2013/08/05/the-benefits-of-coconut-water-plus-how-to-ferment-it/# The highlights of the link…. In short, if it comes in a can, if it comes in a tetra pac, or if it comes on the shelf and not refrigerated, there’s a 99% chance it is pasteurized, dead, and not worth the money. It needs to have been packaged in a way that it was not heated. Anything shelf stable is going to need either a preservative, or have been pasteurized. In the end, I found two sources of coconut water that appear to be entirely raw and preserved properly. They are Exotic Superfoods and Harmless Harvest. My personal favorite is Exotic Superfoods because it comes frozen. http://www.exoticsuperfoods.com/ http://www.harmlessharvest.com/100-RawCoco I’m ordering Exotic Superfoods today !! I’m day 6 being sleeved and almost passed out walking through Walmart today… With the symptoms you had, so it sounds like I am dehydrated too. Good luck to you
  17.    Sleeved and loving it! reacted to a post in a topic: Ground Turkey
  18.    HoosierGirl reacted to a post in a topic: OMG! What am I thinking!
  19.    nikiterry reacted to a post in a topic: Friday is my surgery!
  20. Mantar replied to emz37's topic in Soft (stage 3)
    BBQ Turkey Meatballs Ingredients 1- 1.5 pounds ground turkey ½ cup onion, very finely minced 1 egg ¼ cup breadcrumbs 1 teaspoon garlic powder 1 teaspoon chili powder ½ teaspoon paprika ½ teaspoon Kosher salt ¾ cup BBQ sauce, divided 2 tablespoons oil Instructions Pre-heat the oven to 375. Line a baking sheet with parchment paper (not totally required but makes for much easier cleanup!). In a large bowl, using your hands, mix together all the ingredients except the BBQ sauce and oil. Mix in 3-4 tablespoons of the BBQ sauce; enough to help it bind and add flavor. If you feel like your mixture is too moist add more breadcrumbs. Heat the oil in the skillet. Roll the turkey mixture into 1½ inch balls and drop into the heated skillet in batches (I cook about 8 at a time) Roll them around after a minute so they brown relatively evenly. Remove the browned meatballs to the prepared baking sheet and repeat until they are all browned. Spoon the remaining BBQ sauce over each meatball and bake for 15-20 minutes, until they are cooked through. Serve with more BBQ sauce if you’re feeling saucy. Notes I usually get about 36 meatballs from this recipe.
  21. I'm on Friday also...... yikes
  22.    Madam Reverie reacted to a post in a topic: OMG! What am I thinking!
  23. My surgery is Friday..... and I just entered the "OMG! What am I thinking!" zone....
  24. I have been using myfitnesspal to track my food... and it has some good advice I read on it... Check In To help track your progress, you should record your weight periodically. We suggest once a week because your weight fluctuates daily due to uncontrollable factors like Water. Try to always weigh yourself at the same time of day - we suggest early in the morning before Breakfast. Taking your measurements can be an even better gauge of your progress because when you burn fat and build heavier muscle, your weight may not change or even increase even though your body is tighter and smaller. We suggest taking your measurements every 2-4 weeks.

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