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desertgirl6801

Gastric Sleeve Patients
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Posts posted by desertgirl6801

  3. Posted

    Well yes' date=' the stitch dissolves but when it does that tension there releases so it feels like a pop. It can happen when you stretch or sneeze or if you're sleep you prob won't feel it but you'll know cus that "dent" will be gone and it would feel so much better.

    I was told it would happens around 2 after surgery. I'm almost there so I can't wait.[/quote']

    Around 2 what weeks? Please say weeks cause Whatever it is I'm feeling there needs to go and soon! It's starting to hurt worse than it did after surgery. I'm a little over 2 weeks out so anytime now.....anytime

  4. Posted

    Well' date=' the bigger scan (where the stomach was pulled through) has this dent that's stitched to inside layers and it's supposed to pop on it's own after a certain amount if time...[/quote']

    I've been wondering why my stomach has a dent there. All the other incisions feel ok but every time I bend over that one incision hurts! Feels like its opening

  6. Posted

    I had a drain and my surgery was done in the US. Spent 3 days in the hospital because i was having trouble keeping liquids down. I was in pain but it wasnt due to the drain site. I could definetly feel the drain in me but it wasn't a pain it was more bothersome. My pain came from the incision my surgeon worked through. I did use the morphine pump but mainly before I'd go walking(which i did every few hours).

  8. Posted

    You are not alone. I am exactly two weeks post op today and have only lost 11 pounds. The scale has not moved in six or seven days. I work out daily and try and get Protein and my Water in. I see people who lose a minimum of 21 pounds their first two weeks. It's so freakin frustrating. All I think everyday is I am going to be that one person who doesn't succeed with the sleeve!

    What kind of workouts do you do jules

  11. Posted

    So I've heard that your taste buds change and things you liked before you might not like anymore. I still like everything. Haven't came across anything yet that tastes different. I feel like I'm able to stomach things that I probably shouldn't right now (of course its in smaller amounts) I knew I had an Iron stomach before but man I really was hoping that would've changed. should I be worried?

  12. Posted

    Hey August sleevers' date=' tomorrow is my day and I am full if emotions but still very excited. And scared. I don't think I will be able to work today but it will keep me busy til 8pm so then I can be up all night thinking about the surgery. I put myself on a liquid diet as of yesterday and its not too bad until I see food I really like. My husband is cooking stir fry tonight so I asked that by the time I get home at 9 could they be done and cleaned up so I won't be tempted. I really feel like I could eat a double bacon cheese burger from Wendy's and I would be ok. Lol. But I will eat my cream of chicken Soup and be happy.

    Good luck everyone who is going in today, prayers are with you.[/quote']

    Hmmm bacon! I accomplished absolutely nothing on the last day of work before the surgery either. Good luck and wishing you a speedy recovery!

    Mocha2871 reacted to this

  13. Posted

    The original recipe page does not load for me' date=' so I had to use Google cache to get the recipe off Rachael's site.

    Watch the video, use this link:

    http://www.rachaelra...ta-al-pomodoro/

    Rocco DiSpirito's Pasta al Pomodoro

    Aired on: April 1, 2013

    Before:

    17 grams of fat

    840 calories

    After:

    6 grams of fat

    133 calories

    Ingredients

    [*]3/4 cup cold Water

    [*]2 tablespoons egg powder

    [*]6 ounces cold chicken breast, cut into 1 inch chunks

    [*]1 tablespoon extra virgin olive oil

    [*]7 cloves garlic, sliced thin

    [*]1 pinch red chili flakes (pepperoncino)

    [*]2 cups whole fresh ready to burst ripe tomatoes, cut into large dice

    [*]Salt and fresh ground pepper to taste

    [*]1 ounce Parmigiano-Reggiano, freshly grated

    [*]16 leaves of fresh basil, torn by hand into small pieces

    Yields: 4

    Preparation

    Boil 4 quarts of Water in a large pot. Once the water is boiling add 2 tablespoons of salt. Preheat broiler. Place the water and the egg white powder in the beaker of a blender, and blend on low speed until all the powder has dissolved, then add the chicken breast and blend on high speed until smooth and glossy. Place the contents of the blender into a squeeze bottle and set in the refrigerator.

    Pour the olive oil into a large nonstick sauté pan and then lay out the garlic slices in one even layer over the top of the pan. Place the pan over medium to high heat and cook the garlic until it begins to brown, then move the pan to the middle rack of the oven under the broiler to continue to brown the top of the garlic, about 1 minute. Place the pan back on the stove and add red chili flakes and half the basil leaves, cook for 15 seconds and then add the tomatoes. Cook the tomatoes over medium heat until the sauce comes to a simmer and let cook until the sauce has slightly thickened but still loose, about 2 minutes. Add half of the cheese and stir it completely into the sauce and turn off the stove and season lightly with salt and fresh ground black pepper.

    Turn the boiling water down to low heat and squeeze the chicken mixture out of the squeeze bottle in a steady stream into the boiling water into strands the same length as spaghetti, about 10 inches until there is no more room on the surface of the water. Let the noodles cook for 30 seconds then remove them with a strainer or spider, set them aside in a bowl and repeat until all of the chicken mixture is used.

    Add the noodles to the pan and turn the heat to medium high heat. Toss the Pasta to coat evenly with a heat resistant rubber spatula and cook until the sauce begins to cling to the noodles. Add the remaining basil and check seasoning. Plate the pasta on four separate plates and sprinkle with remaining cheese.< /p>

    Tip: Use a store-bought, fat free, no added sugar marinara sauce and you can make this meal in less then 10 minutes.

    Per Serving:

    133 calories, 6.17g fat (2g sat, 3g mono, 1g poly), 6.25mg cholesterol, 114.75mg sodium, 4.575g carbohydrates, 1.1g Fiber, 13.05g Protein

    starting my puree stage. Definitely need to try this!!

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