ms.sss

Anything distilled has the least carbs and calories (gin, vodka, tequila, etc..). It's the mixers that you need to be wary of. Best bet is to drink it straight up OR ask for it with either water or soda water (NOT tonic water, lots of cals) and add lots of lime or add a couple drops of sugar-free water enhancers. Very dry wine is relatively low in carbs and cals too.

Yes, they are...I made one based on your recommendation, lol. I posted a pic of it on the Food Before and After thread Yup, this one is on the agenda for today! Am also going to attempt some low-carb* ginger cookies this afternoon *crosses fingers* *although I plan on making a high-carb batch as well (with chopped up candied ginger in the mix). Mr. is against artificial sweeteners and the Kid is against NOT having candied ginger, LOL

(double post)

If anything, I have chilled out quite a bit. I am waaaaay less stressed/angry/irritable etc.

Yesterday, Thu, Nov. 21 Maintenance : 5'2" / 1yr PO Sleeve / 114.9 lbs ... 10:00am - earl grey tea w/ stevia + coffee w/ stevia 1:00pm - salad greens w/ vinaigrette + 1.4 oz apple + 1/2 avocado + 1 oz Parmesan cheese + 6 oz grilled chicken + 1 tbsp basil pesto 3:00 pm - 1/2 of a Chocolate Protein Microwave Mug Cake + 4 tbsp whipped cream 7:30pm - Lettuce Burger Wrap: (Lettuce + 4oz beef & pork hamburger patty + 3 tbsp chunky blue cheese sauce) + 1 oz almonds + 1 fl oz pumpkin seeds 9:00pm - Avocado smoothie: (1/2 avocado + 1 cup almond milk + stevia) Totals: 1872 cals - 110g Protein - 37g NET carbs - 132g fat

OK...I opened up this page on my laptop and yes, I now I can see a outline of the padding on the left butt cheek, closest to the left hip. Maybe it is not the dress to be wearing it with...? (dress might be too tight, or too thin, or it could be the colour...) Can we see it in another dress or maybe in some pants/jeans?

So just protein powder + cocoa powder? Was the protein powder unflavoured?

I think my attitude about food has changed alot/evolved/developed over the past few months. I went from aiming for 100% compliance during weight loss phase (and feeling guilt and/or making up for "slips") to reluctant letting go (meaning I would loosen the reigns and raise the high water line, but I made conscious efforts not to surpass that high water line by very much). Now, I think I have got to the point that if I go over that high water line by ALOT, I'm ok. I am not scared of eating anything anymore, though I still eat low-ish carb by choice most of the time. I mean having a super high calorie day may shock me just because of the sheer numbers at the end of given day, but it wont put me in a tailspin, nor adjust my eating. I only adjust my eating when I feel like my weight is creeping up (like when I gain after vacay). One of the reasons why I think I am alot more laissez faire about food intake these days is because I know that I have the ability to lose any gains - relatively easily - I don't want to keep. At least that is my experience right now (this may change in the future, and I'll have to re-evaluate when/if it does). I know that there are some folks like me, and others who are not. So I get how those who are not have to approach food and food intakes differently than me. We all just do what works for us individually, I guess.

Days like this are gonna happen (with that said, I think your food choices were still erring on the healthier side of things so that's a Win). Also...your former membership to the Obesity Ball was due to having multiple consecutive days of above average cals. One day out of so so many isn't going to blow you up ❤️. What's good about you is that you recognize these days for what they are, and have the wherewithal* to correct your course. *I've always wanted to use this word!

Special shout out to @FluffyChix who gave me some ideas on what to do with all my protein powder. I give you: Chocolate Protein Powder Microwave Mug Cake w/ whipped cream This cake is surprisingly filling! I ate it too fast I guess and realized this too late. Oopsies. I ate less than 1/2 and was done. The Kid had a couple bites of it too to taste, and even though she is not a fan of chocolate cake, she said she "woudn't spit it out". High praise from a dessert connoisseur. LOLOLzz Next time I will use almond flour instead of coconut flour, as it was a tiny bit too coconut-y tasting to me. Also, it is sooooo much better when it is warm and right out of the microwave. Once it gets to room temp it becomes kinda meh. 348 cals - 34g protein - 12g NET carbs - 15g fat ** if you use sugar-free chocolate chips and lose the whipped cream, you can save yourself 100 cals and 7g Net carbs total.

hahahhahha... This looks reeeeaaaaaalllly good. I have yet to find shiratake rice in person in any of the groceries I've been to. I may have to resort to ordering online

Good point. Most instant pot meals (hard boiled eggs and puffs aside) are geared for larger quantities. I cook for very hearty eaters daily and for group meals with others weekly...so it works for me. @GreenTealael: I also have an air fryer, which i also use more than my Instant Pot and sous vide combined.

ooooohhhhh....pattered stockings! 😍 (are you at the dentist?)

@sillykitty Ya, mama...you looking super hot for a BUSINESS meeting.

Actually, I'm quite impressed how the "crack" looks very realistic. P.S. I ordered one...

Agree!

Omg. I just googled it and the pics of them roasted are crazy. Kabocha squash going on the grocery list now too....

Ouch. That made ME sad.

Ok, of you like Oxtail (we love it) here is my oft requested Instant Pot Korean-inspired Braised Oxtail recipe. Now that I think of it, I haven't made it in a while (and my mouth is watering as I type, lol) so I guess Oxtail is going on the grocery list for this weekend: INGREDIENTS - [ ] 3 to 4 pounds oxtail (ask butcher to cut it for you if not already cut up) - [ ] 1 sweet onion cut into large chunks - [ ] 3-4 medium carrots cut into large chunks - [ ] 2 cups dried shiitake mushrooms briefly soaked and quartered (omit if unavailable) - [ ] kosher salt (or Magic Mushroom Powder if available) Braising liquid - [ ] 1/2 cup soy sauce (OR Bragg's Liquid Soy Aminios) - [ ] 1/4 cup rice wine or Mirin or dry white wine - [ ] 1/4 cup water - [ ] 1/2 medium Korean/Asian pear or 1 bosc pear or apple, grated - [ ] 2 tablespoons minced garlic - [ ] 1/2 inch ginger grated (about 1/2 teaspoon) - [ ] 3 tablespoons honey or sugar (OR Liquid sweetener) - [ ] 3 tablespoons maesil cheong or 1 more tablespoon honey or sugar (OR Liquid sweetener) - [ ] pepper to taste Other additions and garnishes - [ ] 1 tablespoon sesame oil - [ ] 2 scallions roughly chopped (and some finely sliced for optional garnish) - [ ] sesame seeds - optional INSTRUCTIONS - [ ] Trim off excess fat. Rinse the oxtail pieces and let them sit in cold water for 10 to 20 minutes to draw out excess blood. Drain well, and pat dry with paper towels. - [ ] Place oxtails in a large bowl and add 1 tablespoon Magic Mushroom Powder or kosher salt, toss to coat - [ ] Broil in oven 5 minutes on each side until nicely browned - [ ] Transfer oxtails & brown bits to Instant Pot & cover with braising liquid - [ ] Add carrots, onion & optional mushrooms - [ ] Press "Meat" Function, set to 60 minutes - [ ] When done leave alone for at least 15 minutes then open lid carefully. - [ ] Stir in scallion & sesame oil. - [ ] Remove meat & veggies & place in a bowl. - [ ] Strain cooking liquid and separate the fat (using a fat separator OR by chilling the liquid & removing the congealed fat layer) - [ ] Pour sauce back over meat & veggies (reheat if necessary). - [ ] Garnish with additional optional scallions & sesame seeds

@mousecat88: yeah, am wondering the same thing as @FluffyChix above! Did you find recovery from WLS the same level of non-issue for pain? soreness/stiffness?

Day 21: What small item do you use daily that you are most grateful for? My Apple Watch: I've had one version or another for a while now, but just in the past year have I really started to use all the features regularly and I am now a legitimate fan-girl. I at first got it specifically for the email/message notifications, so I didn't have to have my phone out all the time, as I get ALOT of messages both time-sensitive and not-so-much. Now I use it for all the fitness/health tracking, the MFP integration, timers/reminders, voice activated message responses IN ALL messaging apps, remote camera use, music playing & remote, the list goes on and on and on.... ...and no, I am in no way affiliated with Apple Inc. nor its subsidiaries. P.S. and did I mention its waterproof? It can track my laps when I swim!

I KNEW IT! I knew you HAD to have had actually made money on your money-maker (your ridiculously awesome photogenic smile). --------------------- More importantly...so excited for you with your upcoming surgery and the fact that you feel completely comfortable with your surgical team (very important ) Can't wait to see the results...AND your subsequent modelling shots!

K, I know I wasn't asked, but am going to but in here and share my veggie (mushroom) mao pao recipe with you anyway. Mr & the Kid (and I) love it. Including a pic I posted of it on my Instagram from last time I made it. This bowl (with the rice) was for the fam, I had mine with....SALAD. Ingredients - [ ] 1/2 cup vegetable broth - [ ] 1 tablespoon maple syrup (OR Liquid Sweetener) - [ ] 2 teaspoons reduced-sodium soy sauce (OR Braggs Liquid Soy Aminos) - [ ] 1 teaspoon cornstarch (OR Xanthan Gum) - [ ] 1 tablespoon peanut oil - [ ] 1 cup shiitake mushrooms, sliced - [ ] 3 tablespoons fermented black beans, roughly chopped - [ ] 2 green onions, white parts only, chopped - [ ] 6 cloves garlic, minced - [ ] 1 tablespoon fresh ginger, minced - [ ] 1 teaspoon Sichuan peppercorns - [ ] 2 tablespoons chili bean paste (aka Doubanjiang) - [ ] 1 (14 ounce) container silken tofu, cut into 1-inch cubes - [ ] 1 tablespoon chili oil - [ ] 1 tablespoon sesame oil - [ ] 3 tablespoons peanuts, chopped - [ ] 1 tablespoon sesame seeds Directions 1. Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl. 2. Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Sauté until aromatic, about 1 minute. Add chilli bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. 3. Add tofu; cook until heated through, about 1 minute more. 4. Transfer cooked tofu to a serving dish; drizzle chilli oil and sesame oil on top. Top with chopped peanuts & sesame seeds

Oh my. I would leave a smushed face and hands imprints on that glass. BTW, Happy Belated Birthday!!! ❤️

I now have fantasies of going to Costco and over-filling my cart with bags and bags of those Jumbo-size Cheetos (while eating out of an open one, natch).