MrsGamgee

I'm clinging to that promise that things will get better too... it has for countless others, it will for me (and you!) too. I've been dealing with similar situations with regards to eating, pain, and the added bonus of vomiting. It basically comes down to me eating too fast, taking too big of bites, and not chewing enough. There's also the possibility that your body just isn't ready for whatever it was you were eating. If you are having problems with meats or whatever, going back to fluids/full fluids/purees for a few meals can help.
Are all your follow ups with just your surgeon? That seems odd to me, but it may attributable to the differences between the US and Canadian systems. I will only see my surgeon (a decent guy and great surgeon, but definitely not in this because he's a people person) if something needs to be fixed. I see my assigned nurse and my dietician, both of whom are much more personable and helpful when it comes to explaining things and answering my questions. Surgeons are the big picture guys, the support staff are there to walk through the day to day stuff.
Hang in there! I know you don't want to hear it, but it will get better. Trust the process and listen to your body. You aren't alone.

When I was first home from the hospital I was only able to manage a few 10 minute walks each day. I slowly worked up to 20 minutes at a time. About a week and a half post op, I pushed myself too hard and did a 3km walk, and felt awful for a few days. But I'm now managing 5km and other than some muscle aches I'm doing pretty well. Good luck with your surgery!

So far in the last four weeks, I've had only one day without vomiting. I've come to realize that much of it is triggered by my pills, or eating too soon after taking my pills. And with 10 pills a day, that's a lot of opportunity for them to cause problems. It does raise some concern that I'm not getting the full benefit of my meds/supplements when I'm vomiting so much after I take them. I'm switching my Vitamin D to drops as soon as I run out of my pills, and I should be off my last blood pressure med soon, so that will knock it down to 7 pills. The big culprit is my calcium citrate. It's a huge pill. I crush it and take it with apple sauce, but even that's not 100% successful. I swear managing all the pills is a full time job.
Specific foods, and how I eat (speed, bite size, etc) are still key factors, but at least I am gaining a bit of confidence in trying new things. I managed 2oz of a pork sirloin chop the other day with no adverse effects.

I use them in overnight oats too or chia puddings. I also add them to my homemade vinaigrettes.

Sent from my SM-G960W using BariatricPal mobile app

Ice cream. Without question.

I can do mashed sweet potato

Actually, you've just reminded me... rice and sweet potatoes are both hard to digest. Those would be my two.

Sorry you are having a rough time progressing with food.
I had the foamie/slimes in the first two months. My food tolerance got better with time. Years out, I can tolerate anything. My maintaining plan allows low glycemic carbs. (Whole wheat bread/pasta, brown rice and sweet potatoes nothing white or processed) Rice would be my kryptonite. I hate how it expands. I really don’t miss it.

Nothing is my kryptonite, but if I accidentally drink too soon or before eating, then it's game over for me. Slime central.

Gladly! Both are mashups of a two or three different recipes. Obviously, tweak as suits your tastes. The chicken has lots of spices, but isn't spicy.
Moroccan Grilled Chicken
¼ cup olive oil 2-3 garlic cloves grated or finely chopped 2 teaspoon ground paprika 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground coriander ½ teaspoon ground cinnamon ½ teaspoon ground turmeric ¼ teaspoon ground ginger ⅛ teaspoon cayenne pepper, optional (I used a few dashes tabasco because I was out of cayenne) zest and juice of half a lemon 1 (20-ounce) package boneless, skinless chicken thighs (I did 8 chicken thighs) In a glass/plastic bowl with a lid, or in a Ziploc bag, combine all the ingredients except the chicken and whisk until well combined. Add chicken to marinade and toss to coat thoroughly. Allow to marinate in the fridge for 2-8 hours (I did 6 hours and it was great). Allow meat to come back to room temp, remove from marinade and pat dry. Grill on medium high for 3-4 minutes a side, until well browned and cooked through. For an added bonus, grill the other half of the lemon, cut side down, and then squeeze the juice over the meat before serving.
Tabbouleh
2 bunches flat leaf/Italian parsley, coarsely chopped 1/2 bunch mint leaves (remove stems), coarsely chopped 4 green onions, sliced thin 1/2 small red onion, finely chopped 1/4 cup olive oil zest and juice of 2 lemons 2 cloves garlic, grated or finally chopped 1 cup farro 1 english cucumber, diced 2 medium/1 large Tomato, diced salt and pepper to taste Cook farro in a pot of salted boiling Water according to package directions (takes about 45 minutes for the kind I use, but some take as little as 20 minutes). Drain and set aside. In a large bowl combine parsley, mint, green onions, red onion, cucumber, and tomato. In a small jar combine olive oil, lemon, garlic, salt, and pepper. shake to combine. When farro has cooled slightly, add to herb and veg mix. Toss with dressing. Can be served warm, room temp, or cold.
Both recipes made a ton of food, and managed to satisfy my hubs and summer-hungry wee-lings. I hope you like them.

Their, they're, there...

Seems some folks didn't take spelling in school. I read a lot of posts and comments incorrectly using "loose" in place of "lose". No way I believe it's a keyboard auto correct issue every single time. It should be LOSE weight. And LOOSE skin. Thanks for listening.

Its hard to believe that this kind of surgery has been around this long already. Yes I had this done 45 years ago in Traverse City at Munson Hospital.

Back then it was an open surgery they staple the stomach and create a small pouch then it is bypassed to the jejunum. While they were doing this surgery back then all the organs were removed and cleaned out. You stayed in the hospital for 2 weeks or so, much different then how it is done now adays.
I have maintained the weight loss over the years, however, there was a few years when I had put on up to 40 pounds and just started slowly getting it back off once I realized what I was doing.

Gladly! Both are mashups of a two or three different recipes. Obviously, tweak as suits your tastes. The chicken has lots of spices, but isn't spicy.
Moroccan Grilled Chicken
¼ cup olive oil 2-3 garlic cloves grated or finely chopped 2 teaspoon ground paprika 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground coriander ½ teaspoon ground cinnamon ½ teaspoon ground turmeric ¼ teaspoon ground ginger ⅛ teaspoon cayenne pepper, optional (I used a few dashes tabasco because I was out of cayenne) zest and juice of half a lemon 1 (20-ounce) package boneless, skinless chicken thighs (I did 8 chicken thighs) In a glass/plastic bowl with a lid, or in a Ziploc bag, combine all the ingredients except the chicken and whisk until well combined. Add chicken to marinade and toss to coat thoroughly. Allow to marinate in the fridge for 2-8 hours (I did 6 hours and it was great). Allow meat to come back to room temp, remove from marinade and pat dry. Grill on medium high for 3-4 minutes a side, until well browned and cooked through. For an added bonus, grill the other half of the lemon, cut side down, and then squeeze the juice over the meat before serving.
Tabbouleh
2 bunches flat leaf/Italian parsley, coarsely chopped 1/2 bunch mint leaves (remove stems), coarsely chopped 4 green onions, sliced thin 1/2 small red onion, finely chopped 1/4 cup olive oil zest and juice of 2 lemons 2 cloves garlic, grated or finally chopped 1 cup farro 1 english cucumber, diced 2 medium/1 large Tomato, diced salt and pepper to taste Cook farro in a pot of salted boiling Water according to package directions (takes about 45 minutes for the kind I use, but some take as little as 20 minutes). Drain and set aside. In a large bowl combine parsley, mint, green onions, red onion, cucumber, and tomato. In a small jar combine olive oil, lemon, garlic, salt, and pepper. shake to combine. When farro has cooled slightly, add to herb and veg mix. Toss with dressing. Can be served warm, room temp, or cold.
Both recipes made a ton of food, and managed to satisfy my hubs and summer-hungry wee-lings. I hope you like them.

Gladly! Both are mashups of a two or three different recipes. Obviously, tweak as suits your tastes. The chicken has lots of spices, but isn't spicy.
Moroccan Grilled Chicken
¼ cup olive oil 2-3 garlic cloves grated or finely chopped 2 teaspoon ground paprika 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground coriander ½ teaspoon ground cinnamon ½ teaspoon ground turmeric ¼ teaspoon ground ginger ⅛ teaspoon cayenne pepper, optional (I used a few dashes tabasco because I was out of cayenne) zest and juice of half a lemon 1 (20-ounce) package boneless, skinless chicken thighs (I did 8 chicken thighs) In a glass/plastic bowl with a lid, or in a Ziploc bag, combine all the ingredients except the chicken and whisk until well combined. Add chicken to marinade and toss to coat thoroughly. Allow to marinate in the fridge for 2-8 hours (I did 6 hours and it was great). Allow meat to come back to room temp, remove from marinade and pat dry. Grill on medium high for 3-4 minutes a side, until well browned and cooked through. For an added bonus, grill the other half of the lemon, cut side down, and then squeeze the juice over the meat before serving.
Tabbouleh
2 bunches flat leaf/Italian parsley, coarsely chopped 1/2 bunch mint leaves (remove stems), coarsely chopped 4 green onions, sliced thin 1/2 small red onion, finely chopped 1/4 cup olive oil zest and juice of 2 lemons 2 cloves garlic, grated or finally chopped 1 cup farro 1 english cucumber, diced 2 medium/1 large Tomato, diced salt and pepper to taste Cook farro in a pot of salted boiling Water according to package directions (takes about 45 minutes for the kind I use, but some take as little as 20 minutes). Drain and set aside. In a large bowl combine parsley, mint, green onions, red onion, cucumber, and tomato. In a small jar combine olive oil, lemon, garlic, salt, and pepper. shake to combine. When farro has cooled slightly, add to herb and veg mix. Toss with dressing. Can be served warm, room temp, or cold.
Both recipes made a ton of food, and managed to satisfy my hubs and summer-hungry wee-lings. I hope you like them.

Love it! I'll have to try it once I'm not drowning in leftovers haha

Sent from my SM-J727R4 using BariatricPal mobile app

Gladly! Both are mashups of a two or three different recipes. Obviously, tweak as suits your tastes. The chicken has lots of spices, but isn't spicy.
Moroccan Grilled Chicken
¼ cup olive oil 2-3 garlic cloves grated or finely chopped 2 teaspoon ground paprika 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground coriander ½ teaspoon ground cinnamon ½ teaspoon ground turmeric ¼ teaspoon ground ginger ⅛ teaspoon cayenne pepper, optional (I used a few dashes tabasco because I was out of cayenne) zest and juice of half a lemon 1 (20-ounce) package boneless, skinless chicken thighs (I did 8 chicken thighs) In a glass/plastic bowl with a lid, or in a Ziploc bag, combine all the ingredients except the chicken and whisk until well combined. Add chicken to marinade and toss to coat thoroughly. Allow to marinate in the fridge for 2-8 hours (I did 6 hours and it was great). Allow meat to come back to room temp, remove from marinade and pat dry. Grill on medium high for 3-4 minutes a side, until well browned and cooked through. For an added bonus, grill the other half of the lemon, cut side down, and then squeeze the juice over the meat before serving.
Tabbouleh
2 bunches flat leaf/Italian parsley, coarsely chopped 1/2 bunch mint leaves (remove stems), coarsely chopped 4 green onions, sliced thin 1/2 small red onion, finely chopped 1/4 cup olive oil zest and juice of 2 lemons 2 cloves garlic, grated or finally chopped 1 cup farro 1 english cucumber, diced 2 medium/1 large Tomato, diced salt and pepper to taste Cook farro in a pot of salted boiling Water according to package directions (takes about 45 minutes for the kind I use, but some take as little as 20 minutes). Drain and set aside. In a large bowl combine parsley, mint, green onions, red onion, cucumber, and tomato. In a small jar combine olive oil, lemon, garlic, salt, and pepper. shake to combine. When farro has cooled slightly, add to herb and veg mix. Toss with dressing. Can be served warm, room temp, or cold.
Both recipes made a ton of food, and managed to satisfy my hubs and summer-hungry wee-lings. I hope you like them.

Gladly! Both are mashups of a two or three different recipes. Obviously, tweak as suits your tastes. The chicken has lots of spices, but isn't spicy.
Moroccan Grilled Chicken
¼ cup olive oil 2-3 garlic cloves grated or finely chopped 2 teaspoon ground paprika 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground coriander ½ teaspoon ground cinnamon ½ teaspoon ground turmeric ¼ teaspoon ground ginger ⅛ teaspoon cayenne pepper, optional (I used a few dashes tabasco because I was out of cayenne) zest and juice of half a lemon 1 (20-ounce) package boneless, skinless chicken thighs (I did 8 chicken thighs) In a glass/plastic bowl with a lid, or in a Ziploc bag, combine all the ingredients except the chicken and whisk until well combined. Add chicken to marinade and toss to coat thoroughly. Allow to marinate in the fridge for 2-8 hours (I did 6 hours and it was great). Allow meat to come back to room temp, remove from marinade and pat dry. Grill on medium high for 3-4 minutes a side, until well browned and cooked through. For an added bonus, grill the other half of the lemon, cut side down, and then squeeze the juice over the meat before serving.
Tabbouleh
2 bunches flat leaf/Italian parsley, coarsely chopped 1/2 bunch mint leaves (remove stems), coarsely chopped 4 green onions, sliced thin 1/2 small red onion, finely chopped 1/4 cup olive oil zest and juice of 2 lemons 2 cloves garlic, grated or finally chopped 1 cup farro 1 english cucumber, diced 2 medium/1 large Tomato, diced salt and pepper to taste Cook farro in a pot of salted boiling Water according to package directions (takes about 45 minutes for the kind I use, but some take as little as 20 minutes). Drain and set aside. In a large bowl combine parsley, mint, green onions, red onion, cucumber, and tomato. In a small jar combine olive oil, lemon, garlic, salt, and pepper. shake to combine. When farro has cooled slightly, add to herb and veg mix. Toss with dressing. Can be served warm, room temp, or cold.
Both recipes made a ton of food, and managed to satisfy my hubs and summer-hungry wee-lings. I hope you like them.

Day 3:
Sleek Arms Challenge: Done. 5 mins to Toned Arms Challenge: Done. Disclaimer: I did the bicep curls, but with no weights (too lazy to go into basement to set up the home gym for biceps). Tricep dips are becoming my new nemesis...my arms are still sore from yesterdays chair dips, man! So the second set of dips were done with bent knees. Family Pic: Went to my mom's place today to dig through the boxes in her basement to try and find a picture of Accra Beach, and found this gem. Its dated 1955 and features my mom (on the left wearing a headband), my aunts, my grandparents, and my great-grandmother. I also found VHS tapes labeled "8mm transfers". So it looks like I've found my next project: find out whats on these tapes and get them digitized!

Do all of the apps take into account your weight, age & gender? The ones that do, will be more accurate.

Try measuring your improvements, like lifting more, increasing incline, etc rather than recording from an app.

Prior to 20-May I couldn't feed the end of this belt through the buckle. My thumb references where the end of the belt now ends.
Fortunately I had a couple of pairs of uniform pants tucked away from before my huge weight gain. These are now getting to big. I see new uniforms and belt in the near future.
I'm kinda liking the new me.
#journeyofalifetime   
Sent from my XT1650 using BariatricPal mobile app

dinner tonight: "Hot Honey pizza". Andouille sausage, bacon, grilled chicken, caramelized onion, spinach, bleu cheese, walnuts and mushrooms with mozzarella and a light spicy honey glaze. Gluten-free crust- only ate one slice

I also had several mini teriyaki meatballs.

Sent from my SM-J727R4 using BariatricPal mobile app

dinner tonight was awesome! I only wish I could have eaten one more bite. Moroccan grilled chicken thighs (boneless, skinless), tabbouleh (made with farro rather than couscous or bulgar wheat). So very yummy.

I've attached my before and after shots, as well as my 8yo's plate for comparison. She went back for seconds on the salad.   

Sent from my SM-G960W using BariatricPal mobile app