sillykitty

I'll join in... I thought I was buying a new, *flatter than ever before in my life, even when I was thin* tummy. But instead I have a baby Buddha tummy I need to STILL stuff into compression i.e. torture gear.

I'd agree more of a guy thing. One of the few good qualities my ex had was his good taste in watches and his generosity. I'm set for life .... probably ?

No sign of de-swelling yet. Sometimes I feel like a balloon ready to pop It varies by the day and by the hour, but is always pretty significant. I haven't noticed thigh swelling. I think I was a little swollen earlier post op, because a tiny bit of drapiness on my inner thigh has returned. But I've never taken measurements of my thighs either before or after ps. I actually prefer myself with thicker thighs then I currently have, so if some of the "meat" re-positioned permanently I wouldn't be sad. I have not adjusted my salt intake. I also ? salt. In my non scientific study, I have not noticed any correlation between high or low salt days or meals and my swelling. Week after next I'm going to stuff myself into compression gear for some meetings. I'm curious if that is going to hurt or help.

I'm doubling down .... shoes and outerwear ?

Looks delish! You even have your carrots arranged similarly ?

I'm learning so much! I've definitely never seen a Chifa style Peruvian local to me. I'll have to Google and see if any are around. Chaufa is my second favorite dish, so I definitely want to find a Chifa place now. I assumed all the Asian influence to Peruvian food was Japanese. I didn't realize there was a significant Chinese population as well. I work for a Japanese company, and a large percent of our mgmt in Latin America are ethnically Japanese Peruvians (tri/bilingual and all). I'll definitely stop for a bite in Paterson if I get a chance.

I've always in the past either used pre cubed stew meat, or bought a not super lean roast cut and cubed it myself (too lean like bottom round just goes stringy and dry). But this time "chuck roast steak" was on sale, so I bought it. They were cut thin, so I rolled them all up together out of the pack, and sliced across the grain (does that make sense? hard to describe) and dumped them in the IP. It went in thawed (but have done frozen before too). I did 45 minute on high pressure, and natural release (if it was frozen I would have done an hour). I made a lot for lots of leftover for the bf, so the IP was stuffed. For a smaller quantity I'm sure quick release would work too. Don't be shy about the cumin, I grind from seeds and use A LOT. I also love the onions as well, so I don't skimp. The chuck steak will be my go to from now on. It was soooo tender vs. previous cuts I used. I wish I had more freezer space cause I'd stock up, beef ain't cheap! Oh and after the first meal and it goes in the fridge, you can take the layer of fat off the top and make it even leaner/lighter. (this works over mash or cauli mash as well)

IP It is totally warm and comfy, and easy peasy! Childhood comfort food meal for me. (And it was over cauliflower rice for the bf, real rice for me)

Cumin Beef Stew Over Rice with Garlic Butter Carrots

Lazy meal prep for the bf this week. I'm trying to take it easy and baby my tender tummy muscles. Build Your Own BBQ or Buffalo Chicken Wraps

???

I'm with you on this! I do find edamame/soybean protein pastas to an acceptable substitute

Take one for the team! https://www.zappos.com/p/superga-2750-howardplaidw-blue/product/9309559/color/158

Those are 50% off .... must. stay. strong.

What?? ... I am so disappointed, I had my plastic surgery at Hackensack! No idea Paterson NJ was a Peruvian food mecca! Now I'm back on the opposite coast Funny, I never really thought about the different types of Peruvian I've been to both locally and when traveling. There are chicken places (I totally know what you're talking about ). There are seafood places. There are homestyle places. More and more I'm seeing Peruvian Japanese places, that seems to be trending (the term Nikkei is new though). I'm intrigued by Chifa style, that I've never seen, or bakeries, or breakfast spots. I think my Peruvian standards got set too high by the first Peruvian I had on the regular (although my mom ate there recently and was said it wasn't as good as it used to be). I'm generally let down more often then not. Also, no place seems to have my favorite dish, Ajiaco de Pollo As far as mixed drinks go, I'd say, go slow. I'm a rare? sleever that sometimes lightly dumps. If I do my trigger is very sweet liquids

Most humble brag ever ?

Been super busy, haven't even hand time to check out Shein yet ? Keeping up via email though, and everyone looks fab, I especially love that leopard skirt and obi belt @AngieBear ?

I have so many platform tennies in my Zappos cart ... must resist .... ? 40% off ?

For some of us ... yes. I never intended to change what I ate long term, just the quantities and ratios. Not all of us have the same issues with food, nor the same goals. Some of us have been around here a while and have come to realize there are a range of experiences with both VSG and RNY patients. There can be as many differences with your fellow RNY-ers as similarities with VSG-ers. So don't be quick to assume that your experiences will be more similar or more dissimilar just based upon surgery type. If you care about this sleever's (who has occasionally experienced light dumping syndrome) opinion, then yes, I have no issues with all the foods you mentioned.

Your faja is both appealing and scary at the same time ?

Football ? time!

I think this is the crux of the problem! In what world, by who's definition, is anything sub 3 lbs/week losing slowly??

I appreciate your perspective. From being on BP for clearly too long, I have seen two things repeatedly from self diagnosed "slow losers" Many "slow losers" latch on the the 60 lbs in two months and believe that is the norm. I wouldn't even say that is dysmorphic or self defeating, it's just illogical (or maybe pity party-ish?). Any information outside of those few outlier posts would tell them it's not the norm, but yet they persist in labeling themselves despite losing at an average or even above average rate. Many "slow losers" at first claim to follow plan perfectly, have huge calories deficits etc.. But then when questioned it often comes out that they aren't logging, or logging inaccurately (or maybe believe their metabolic burn rate is higher than it is in he case of @Serengirl) I do believe in CICO as a general rule, but know there are tons of astericks and fine print. There are stalls and set points, there are medications, and hormonal issues, and a slew of other things that affect the "calculation". But at the end of the day all weight loss is due to burning more calories than you take it. I have an issue with @Serengirl statements like "I can eat consistently in the mid 600's, Protein around 90, Water over 80oz and i workout hard at least an hour 6 days a week and i can lose - NOTHING. ZILCH. NADA" That is untrue over any sustained amount of time for the vast, vast majority of people. I think posting that information is unhelpful, and needs to be contradicted. WLS is hugely successful for most people. I wouldn't want anyone researching WLS to see that and decide it's not worth it from posts that have a significant negative bias. As I stated I have no doubt there are actual slow losers, the bell curve and all. But it seems that many people put that label on themselves and persistently defend it, despite evidence to the contrary.

I'm not sure where you are getting that information from. But you would literally have to run a marathon everyday to burn those kind of calories.

I. feel. attacked. ? Seriously @Sheribear68, this is a pattern we have seen over and over, where many of us slide under goal. You'll have to find a way to up your calories. I also rarely eat in the am, I'm just a "get things done" morning person, busy, and not hungry. I still get plenty of calories in the rest of the day, so it is doable. Just don't be afraid of adding more calories, you need them