beachgal2935

These waters are delicious and have 15g of quality Protein & electrolytes in one 16 oz. bottle. Sent from my SAMSUNG-SM-G900A using the BariatricPal App

[/img] Sent from my SAMSUNG-SM-G900A using the BariatricPal App Sent from my SAMSUNG-SM-G900A using the BariatricPal App

I live in Florida and we have a couple Goodwill Bluetique stores. They have new clothes (several designer) & accessories that are donated from local boutiques. I've found most of my cute things at Ross, Kohl's and Beall's. Sent from my SAMSUNG-SM-G900A using the BariatricPal App

I'm almost 1 year post-op and I've heard it all. Most everyone has been very sweet to me. My 80 year old mother seems to have the hardest time with it. She's worried I'll blow away - LOL! I let anything negative go because the complications of being obese caused me to have a stroke 2 1/2 years ago. At 54, my health and happiness is #1 now Sent from my SAMSUNG-SM-G900A using the BariatricPal App

Clothes, clothes and more clothes. I'll even buy something smaller than I can wear at the time and look forward to when it fits. Unfortunately, I have several of those items that are too big now and still have the tags hanging on them I just list those and all my old "fat" clothes on eBay and let someone else enjoy them. My end goal will be to have skin removal surgery but that won't be until at least 18 months post-op! When I hit my 1 year surgiversary (4/21/16) I will put on my "before" outfit I took pics in and take new "after" pics. Can't wait to see the comparison! It was really hard to take those before pics but now, so glad it did!!!

I've had it every day and I'll be 1 year post-op RNY 4/21/16! Love it as my coffee creamer and when I make Protein pudding and frozen pudding pops My NUT at Mayo gives it 2 thumbs up and my Bariatric team there has been nothing short of wonderful! Down 120 lbs. so no complaints from me.

Yuck! Didn't care for it. I love Greek yogurt Sent from my SAMSUNG-SM-G900A using the BariatricPal App

@@antionettemn619y1 Glad you are so excited as the road to surgery can be a rollercoaster of a ride. At least it was for me. In the beginning I was so excited and as the 6 months of pre-work up was going on I questioned if I was doing the right thing. At 5' 2" and 260 lbs. I was deemed "Class III Morbidly Obese" by my Bariatric team at Mayo. Reading those words was very difficult but so was my reality. I went into my RNY surgery as well educated as one could possibly be and I'm so glad I did. It was the BEST decision I've ever made. The key word being decision "I" ever made because at the end of the day, it's your body and you will be the only one who determines your success Fitting into smaller and definitely cuter clothes is wonderful. That being said, I'm 54 years young and my short lil body has been stretched out for 25+ years. Needless to say, my skin did not snap back - LOL! I'm in a size 6 pants now (down from a 26/28) but could probably fit in a size 4 if not for all the loose belly skin (yuck). I have loose arm and leg skin as well (which I can hide in clothing) but to be honest with you, I'm really OK with it. Why? Because I have my HEALTH back. That's what's going to keep me alive! Best of luck on your journey as I'm sure you'll be another success story!!!

I don't have a blog but you can message me and I'll try and help you any way I can

Just say NO! Don't do it ... slippery slope! I'm 9 months post-op and haven't had ANY bread, crackers, chips, Pasta, rice, corn, etc. Mayo tells us NO unless you want to regain!

I'm 9 months post-op and it has been by far the BEST decision I've ever made. I haven't regretted it for even 1 day!!! This time last year I felt anxious like you as I'd just received my surgery date of 4/21/15. I encourage you do immerse yourself in every bit of knowledge you can. I went to post-op meetings before surgery and asked questions from those who'd already had surgery. They were a wealth of information. I don't think I could have been more educated prior to surgery and by the time my date arrived I was so excited. I had the nurses that prepped me at Mayo, at 5 a.m. laughing and amazed that I was so calm and ready. Also take pictures the day before your surgery. It was really hard for me to do but now I'm so happy I did. When you go through a stall or start feeling down on yourself, just look back at where you started and you'll be so proud. I would have never believed at 54 years old I would have lost 105 lbs. at only 9 months post-op. In my 9 month post-op pic, my jeans are a size S and my top a M. Before surgery I was wearing a 3X. Never again! Best of luck to you and if you have any questions, please feel free to message me.

Here are the pudding cups or frozen pudding pops: Premier Protein Pudding Cups or Pops 2 cups Premier chocolate protein shakes 1 small pkg Jello sugar-free/fat-free instant pudding (dry mix) Prepare pudding according to package directions replacing milk with chocolate Premier Protein shake. I prefer to use my NutriBullet. If using shaker, shake for 3 minutes or until thickened slightly. Pour into ½ cup containers for pudding cups. For frozen pops, pour into Jello pudding pop or any popsicle molds. Jello molds hold 1/3 cup each. Pudding cups set in 5 minutes and freezer pops in approx. 2-3 hours. Any flavor sugar-free fat-free pudding works, so get creative and enjoy! In my pics I made both vanilla and chocolate frozen pops in the same mold. You can purchase the pudding pop mold where they sell the dry pudding mixes in your grocery store. Nutrition Facts – Pudding Serving size: ½ cup Calories 93 Fat 1g Carbs 10g Fiber 2g Sugars 0g Protein 12g Serving Size: 1 Pop Calories 62 Fat 1g Carbs 7g Fiber 1g Sugars 0g Protein 8g

Here's my alternative to crackers and chips - Super Yum: cheese Crisp Squares 2 slices - Sargento Ultra thin Colby Jack cheese sprinkle of seasoning to taste (I like cayenne pepper but taco seasoning is also quite tasty) Break each slice into 4 equal squares, place on parchment paper and lightly sprinkle with your choice of seasoning (no need for salt). Must be parchment paper - NO exceptions! Place in 350° preheated oven on a baking sheet or 450° preheated pizza stone (reduce heat to 400° before baking squares) and bake for approximately 3-5 minutes. Keep an eye on them so they don't burn. Slide parchment paper off to cool on counter. Place cheese crisps on paper a towel to soak up any excess oil. They are super thin and delightfully crispy. They'll satisfy both your chip and cracker needs. I bought a 9” round pizza stone for my toaster oven (pics) so I can make these often. I love them with my salads. Nutrition Facts Serving size 8 crackers Calories 80 Fat 7g Carbs 1g Fiber 0g Sugar 0g Protein 5g

Here's one of my favorites - Magic Crust Quiche: Magic Crust Quiche - Ham Ingredients 2 cups 1% Lowfat Milk 1/2 cup All-purpose flour 5 large eggs 1/2 cup 2% Reduced Fat Pepper Jack cheese shredded 1/2 cup 2% Reduced Fat Swiss Cheese shredded 1/2 cup 2% Reduced Fat Sharp Cheddar Cheese shredded 7 oz Ham diced small 1/4 cup Cooked red bell pepper diced small (or roasted red peppers in jar) 1/4 cup Cooked Vidalia or sweet onion diced small Preheat oven to 350˚. In a blender or NutriBullet, mix eggs, milk and flour until blended, season with salt, pepper, garlic powder or whatever you’d like. In a bowl combine all cheeses, cooked meat and cooked veggies. Now add blended mixture and stir to combine. Pour into an 8”x8” or 9”x9” square glass dish. Bake for 50-55 minutes. Let stand 5-10 before serving. You can add whatever cheeses, veggies or meats suit your taste. I steer clear of chicken as it seems to dry to me. The small amount of flour firms up the sides and bottom making the “magic crust” while saving tons of calories. The Nutrition Facts are based on recipe above. FYI - the heavier meats, like ground beef, tend to fall to the bottom. Serving size is approximately 2”x2 1/2” Nutrition Facts Servings 12 Per serving: Calories 120 Protein 12g Fat 5g Cholesterol 94 mg Sodium 253 mg Potassium 59 mg Total Carbohydrate 7 g Sugars 2 g

Sorry I haven't responded until now but I have been so busy that I haven't been on the site. Here's the chicken crust pizza recipe for all those who wanted it: PIZZA CRUST – (Chicken) Ingredients One pound ground (raw) chicken breast ¼ cup grated Parmesan ¼ cup Reduced fat 4 cheese Italian shredded cheese – ¼ cup shredded cheese is 1 oz. by weight ½ teaspoon garlic powder ½ tsp salt ¼ tsp black or cayenne pepper (I used cayenne) Tools Mixing bowl (stand mixer - easiest combining method) Baking sheet, pizza pan or pizza stone (crispiest crust) Parchment paper Wax paper Rolling pin Pam or any vegetable non-stick cooking spray Instructions Preheat oven to 450°F. In a medium bowl combine all of the above ingredients.Place a wet paper towel on a flat surface then place your parchment paper on it. Spray it with Pam and then put your chicken mixture on top. Mixture makes 1 large or I like to make 6 – 3 oz. portions, so 6 individual crusts. Lightly spray a sheet of wax paper with non-stick cooking spray (makes for easy removal). Place wax paper, sprayed side down and evenly press using a rolling pin to get it as thin as you’d like. Remove the wax paper and place parchment paper on pan bake until golden brown, 12 to 15 minutes (depending on thickness). Put the crust between two paper towels and pat to absorb any grease. It is chicken after all. Then place it on a new sheet of parchment before topping it. Top baked crust with sauce, cheese and you favorite healthy toppings. Place back in oven on baking sheet or preheated pizza stone and cook until melted and bubbly 5 to 6 minutes. Remove from oven and enjoy! If you bake it on a pizza stone it will get crispier. Crust Only: Nutrition Facts Amount Per Serving: Servings 6.0 Calories 114 Total Fat 3g Carbohydrate 1g Dietary Fiber 0g Sugars 0g Protein 19g As Prepared : 1 Tbsp Prego pizza sauce 2 Tbsp Sargento reduced fat 4 cheese Italian shreds 1 tsp sautéed Vidalia onion 1 tsp sautéed red bell pepper ½ oz. cooked 90/10 lean ground beef Nutrition Facts Servings 1.0 Calories 238 Total Fat 10g Carbohydrate 5g Dietary Fiber 1g Sugars 2g Protein 31g

Why am I thankful? Exactly 2 years ago today I suffered a massive stroke which woke me around 7 a.m. I ended up in Mayo Hospital for 6 days and then straight to Brooks Rehab for an additional 10 days. At age 52 you just don’t think this will ever happen to you. It’s been an uphill battle but I’ve faced every challenge (left with severe nerve condition on right side of my body) with a positive attitude and spirit. I’m blessed beyond measure with the support of loving family members and friends. Mayo Hospital has saved my life more than once … stroke, pain rehab for my nerve condition and then RNY surgery! Losing this weight is the last piece to my recovery puzzle as I never want to experience another stroke again!!! Hard to believe when I look at these pictures side by side that only 7 months have passed and I’ve already lost 93 lbs. I also love the fact that I was only able to eat half the grilled chicken breast (minus half the cheese as it was overkill) with the delicious grilled zucchini at lunch this past Monday - thank you pouch I'm 5'2" HW 285 SW 257 (pic on left) CW 164 GW 130! I hope everyone has a very blessed and thankful Thanksgiving this year!

@NicoleLucy What is "Stage 2" for you?

@jhammer2 It's a slippery slope, so just say "No" to cheat days! Instead, find alternatives to the foods you want to "cheat" with and you'll have a Win/Win situation. Here's one example ... I love pizza and life without it just seemed like it would be dreadful. Instead, I searched and researched and found a recipe that I tweaked to my own taste and voila - I get to eat pizza! It's bariatric friendly of course (the crust is made out of ground chicken breast) but it tastes super delicious. I now but the 3 lb. container of Perdue ground chicken breast so I can make 19 individual crusts at one time. They freeze beautifully and then I can have pizza within minutes. The cost, breaks down to about 60 cents per crust. I have other recipes for quiche, cheese cracker crisps, pudding and frozen yogurt bars. Let me know if you'd like any of them and I'll gladly share.

Thank you everyone for your kind words and continued encouragement! Hope you all had a wonderful Thanksgiving