kristieshannon

Parmesan crusted delicata squash. My side dish to go along with my Soup for lunches this week. Half a delicata squash, scoop out the seeds and then slice thin. Spritz with cooking spray. Top with garlic seasoning salt and freshly grated Parmesan cheese. Roast at 425 for 30 minutes. Yum!

Parmesan crusted delicata squash. My side dish to go along with my Soup for lunches this week. Half a delicata squash, scoop out the seeds and then slice thin. Spritz with cooking spray. Top with garlic seasoning salt and freshly grated Parmesan cheese. Roast at 425 for 30 minutes. Yum!

I had a vertical sleeve gastrectomy. No post op complications for me, no reflux (although a certain percentage of sleevers do get this). I surpassed my goal weight. I started at 286, today 135. I was 49 when I had my surgery, I’m a 5’3.5” female. I followed my plan, upped my exercise, and found every bit of success that I was hoping for.

No, it’s a variety called Delicata. It has a much thinner skin than most squash, so the skin is edible. The flavor is similar to acorn or butternut squash.

Parmesan crusted delicata squash. My side dish to go along with my Soup for lunches this week. Half a delicata squash, scoop out the seeds and then slice thin. Spritz with cooking spray. Top with garlic seasoning salt and freshly grated Parmesan cheese. Roast at 425 for 30 minutes. Yum!

Parmesan crusted delicata squash. My side dish to go along with my Soup for lunches this week. Half a delicata squash, scoop out the seeds and then slice thin. Spritz with cooking spray. Top with garlic seasoning salt and freshly grated Parmesan cheese. Roast at 425 for 30 minutes. Yum!

My kind of meal! A new place opened up in Boston called Kured-a build your own charcuterie box place! This made several meals for me.

It will really depend on your doctor, I advise following the plan they gave you. Once my team at my surgeon’s office advanced me to soft foods my favorite was tuna with a little mayo, or a ricotta bake.

This blog has great Bariatric recipes for each stage of your eating plan:

http://theworldaccordingtoeggface.blogspot.com/2007/03/recipes.html?m=1

My latest Nordstrom Rack find, a pleather jacket-almost went with green, decided this caramel color would go with more.

My latest Nordstrom Rack find, a pleather jacket-almost went with green, decided this caramel color would go with more.

My latest Nordstrom Rack find, a pleather jacket-almost went with green, decided this caramel color would go with more.

My latest Nordstrom Rack find, a pleather jacket-almost went with green, decided this caramel color would go with more.

This week’s Soup creation. Turkey, navy Beans, carrots, onions, garlic, and rainbow chard in a beef stock broth. I love Soup in the fall, eat it almost every day!

I don’t travel for work, but travel a lot for fun. I’ve usually tried to stick with a routine for Breakfast, lunch and Snacks. I always do a Protein Shake mixed with cold brew coffee for breakfast, that’s easy enough to do on the road. Lunches, while maybe not the healthiest, have still fit in plan-things like yogurt, nuts, and Jerky. For dinner I do my research by looking up menus before I go out and find something that fits in plan. appetizers often fit the bill, and the portions are small. I also try to incorporate lots of walking on trips and keep up my Water intake.

I had a vertical sleeve gastrectomy. No post op complications for me, no reflux (although a certain percentage of sleevers do get this). I surpassed my goal weight. I started at 286, today 135. I was 49 when I had my surgery, I’m a 5’3.5” female. I followed my plan, upped my exercise, and found every bit of success that I was hoping for.

Now is the time to do the work to change your habits! I’m over two years out and still stay away from bread. Your nutrition needs are high, but once you’re on solids the volume you can take in is low. It takes vigilance and dedication to get in the nutrients you need. My program wanted me to get in 70-80 grams of Protein per day. Protein was, and still is, the priority at meal time. Once I get in my protein I’ll have a small amount of whatever else the meal contains. Now this far out, and at goal, I’ve loosened up and have a bit more carbs but it’s still WAY less than pre op. I’m used to it now, and don’t have the intense cravings anymore that I used to have. I’m happy with healthy nutritious food with the occasional treat thrown in.

If you’re really struggling and breaking plan already I’d strongly suggest contacting your program and scheduling a visit with both the nutritionist as well as the therapist.

This week’s Soup creation. Turkey, navy Beans, carrots, onions, garlic, and rainbow chard in a beef stock broth. I love Soup in the fall, eat it almost every day!

I had a vertical sleeve gastrectomy. No post op complications for me, no reflux (although a certain percentage of sleevers do get this). I surpassed my goal weight. I started at 286, today 135. I was 49 when I had my surgery, I’m a 5’3.5” female. I followed my plan, upped my exercise, and found every bit of success that I was hoping for.

This week’s Soup creation. Turkey, navy Beans, carrots, onions, garlic, and rainbow chard in a beef stock broth. I love Soup in the fall, eat it almost every day!

Now is the time to do the work to change your habits! I’m over two years out and still stay away from bread. Your nutrition needs are high, but once you’re on solids the volume you can take in is low. It takes vigilance and dedication to get in the nutrients you need. My program wanted me to get in 70-80 grams of Protein per day. Protein was, and still is, the priority at meal time. Once I get in my protein I’ll have a small amount of whatever else the meal contains. Now this far out, and at goal, I’ve loosened up and have a bit more carbs but it’s still WAY less than pre op. I’m used to it now, and don’t have the intense cravings anymore that I used to have. I’m happy with healthy nutritious food with the occasional treat thrown in.

If you’re really struggling and breaking plan already I’d strongly suggest contacting your program and scheduling a visit with both the nutritionist as well as the therapist.

This week’s Soup creation. Turkey, navy Beans, carrots, onions, garlic, and rainbow chard in a beef stock broth. I love Soup in the fall, eat it almost every day!

OOTD COVID testing nurse version. Outside in 48 degree driving rain & wind. 7 layers of clothes and I’m still freezing. This might be the one and only time I miss my former layer of insulation 😂

OOTD COVID testing nurse version. Outside in 48 degree driving rain & wind. 7 layers of clothes and I’m still freezing. This might be the one and only time I miss my former layer of insulation 😂

OOTD COVID testing nurse version. Outside in 48 degree driving rain & wind. 7 layers of clothes and I’m still freezing. This might be the one and only time I miss my former layer of insulation 😂

OOTD COVID testing nurse version. Outside in 48 degree driving rain & wind. 7 layers of clothes and I’m still freezing. This might be the one and only time I miss my former layer of insulation 😂