Starwarsandcupcakes

It’s one of my favorites for coffee in place of creamer. Mmm coffee.

Let me preface this by saying I used to LOVE Girl Scout cookies and would buy them by the case before WLS. Last year and this year though I didn’t because they’re usually too sweet now. However! GNC does sell these bad boys (along with protein shakes). And while still sweet, they’re much easier on my pouch to eat than a sleeve of thin mints like I used to prior to WLS.

Lunch from today during normal people hours! 😂 Riced cauliflower, mushrooms, asparagus, garlic, spinach, and a vegan sausage patty chopped then topped with about 2Tbsp of shaved Parmesan. Came in at about 195 calories and 20g protein for the whole thing so I’m guesstimating I ate about 95ish calories.

They also make vitamin patches. I try to remember to wear a vitamin d plus calcium one once a week (on top of daily multivitamins and supplements) to make sure I’m not deficient. Do be aware that if you are sensitive to adhesives like I am they can cause some irritation but if that’s not a problem and your team approves them (some don’t) they are an option. Just know that you might have to switch to pills after the first couple months post-op to keep blood serum levels up and avoid deficiency.

I’ve had 3 surgeries since August 2020 which was my VSG to RNY revision. For that one I was told to quarantine and only leave the house for work…. I work in a hospital 😂🤷‍♀️. For the other 2 they were emergency surgery I was already in the hospital as a patient when I had what’s called a “rapid Covid” done so no quarantine needed.

Swallowing can be difficult for a few reasons after surgery and it depends on where the swallowing hurts. If it’s in the actual swallowing process it’s most likely irritation from the intubation for anesthesia or the insertion of scopes to check the new pouch/sleeve. If you also had hernia repair and you’re pain is after in your lower chest it’s likely from the suturing and inflammation swelling around the site. If it’s below your breastbone it’s likely swelling from the actual restructuring of your stomach and as @Arabesque said it should subside within a week or so. Just remember to take it slow and you’ll get through it.

I have beef and pork rarely because I have to crave them to eat them. They seem to sit well most of the time but I have “off” days with foods every once in a while. Chicken has been my biggest issue after my RNY revision but I’m slowly able to eat it now that I’m 9 months out from it.

It can take up to a year following the same diet you did pre-pregnancy in order for the weight to come off. I wouldn’t sweat it too much right now but continue to eat healthy and love yourself. When you go into your appointment in July explain to them that you’ve had a baby in the last year. I’m sure they’ll be understanding especially since it sounds like you developed preeclampsia toward the end of your pregnancy.

WLS first crossed my mind in 2002 when I saw a nighttime special on it. I was a senior in high school then. I wanted to join the military but when I talked to a recruiter both my weight and the prospect of WLS both disqualified me. I had thought about it off and on and been discouraged by others (including my ex-husband) with fear mongering and promises I could do it on my own. That was until I had an appendectomy in April 2019. At my post-op appointment my surgeon said, “I know we’ve talked about it before but have you considered WLS?” I said, “ya know what, let’s do this!” And that led to my journey to WLS. Those 7 months flew by and I had VSG in December 2019. I’ve had a revision since then due to a hiatal hernia causing GERD but if I could do it all over again knowing what I know now and what I’ve been through since, I totally would! It’s saved my life in more ways than one. Without the pre-cert process I’d never have known I have 2 congenital heart defects and now regularly see a cardiologist.

Did you roast your radishes? I love them roasted and they look similar to how I’d roast mine.

Bariatricpal makes protein soups. I have a beef bouillon (70 calories and 15g protein) one every day that I work. I also used Syntrax unflavored protein powder (10g protein for 40 calories), but their roadside lemonade and chocolate truffle (both 100 calories and 24g protein) flavors are delicious. They sell a variety pack of individual servings so you can try the flavors to see how you like them. They mix great with water. Other times I’ll mix fat free fairlife milk with serving of Starbucks skinny vanilla latte (refrigerated section at the store). It comes to comes out to 150 calories and 19g of protein.

I’ve had VSG to RNY revision because a hiatal hernia caused me to develop hiccups from the GERD. Compared to VSG it was much easier to drink liquids after RNY. The lack of pyloric valve was great in that regard. I do have more restriction with foods than I did with sleeve. I’m 9months out from my revision and just now able to eat chicken. It’s different for everyone but definitely listen to your body and any cues that you might be getting full, even after just a few bites.

If your profile is correct then you’ll probably lose weight slower than those who still have a lot to lose. Just keep going and I agree that switching things up once in a while helps continue the loss phase. Hang in there!

Oh wow. Mine wasn’t like that at all. Mine asked why I was there, why I thought I needed surgery, what I thought the surgery would do for me, and if I knew the possibility of risks involved. Then there was the 200 yes/no questionnaire I had to fill out afterwards.

Tonight’s dinner was really just cleaning out the fridge. 😂 Bulgur made with flax milk, water, maple and vanilla extracts, and a smidge of maple syrup. I topped mine with lactose free Fage vanilla yogurt (has vanilla beans in it!!), dried cranberries, sliced almonds, and a drizzle of honey. JUST egg vegan egg substitute with melted cheese with sour cream and salsa. Turkey bacon that I obviously didn’t eat. 🤷‍♀️ Kids also had canned cinnamon rolls that I scrounged a tiny piece from. Not worth a whole roll. I’d rather have more of the bulgur if I had more room! I’ll pack the leftovers for lunch tomorrow night though. Came out to about 380 calories (not including the turkey bacon).

I work 12hr night shifts so it’s food the entire day as I’m usually never hungry when I first get up and I’m usually not hungry after 3-4am. There are days when I pack about the same things and don’t eat it all. Lots of times I bring stuff home and say I’ll try again the next day.

This is my meals for work and the total nutrition information aside from the sipping soup (will eat tomorrow instead) Thermos of zuppa toscana, coconut vanilla Greek yogurt, beef bouillon protein soup, coffee with 2tbsp chobani creamer, thin mint protein shake, 3 mini pitas cut in half, sweet and spicy radishes, lean protein bar (a let down as it tastes like protein powder), protein pretzels, 1/2 cup frozen mixed berries, and Spanish rice with riced cauliflower, carrots, edamame, onions, garlic, hoisin sauce, and JUST egg vegan egg substitute.

Sometimes I really miss bananas (allergic). But those liners are bee-utiful.

This is about halfway through. It was a mix of red and diamonds radish slices (1lb each) with a sweet and spicy sauce (2T gochujang, 1T honey, 1/3 apple cider vinegar, 1/3 apple juice, and 1-2T Korean soy sauce). It reminds radish kimchi but cooked. Also, I’m eating them all and might have more when I get home from work. They’re SO good!

I don’t know what to call it and it looks terrible but it’s basically lentil congee with onions, celery, zucchini, garlic, tomato paste, and flax seed milk with vegetable bouillon cubes, water, star anise, cinnamon sticks a little cumin and garlic and onion powder. I topped it with a Parmesan turkey and Italian sausage meatball. I don’t have an after picture but I only ate about 4-5 tablespoons of it and a bite of the meatball (had a half of one to sample with the kids as they had them with bow tie pasta and some of the roasted red pepper soup as the sauce.)

Venti iced latte made with nonfat milk and either sugar free vanilla or cinnamon dolce syrup. Can order blended for a frappe. Quad shot over ice in a venti cup (use protein shake) Venti iced shaken espresso, sub nonfat milk and stevia in the raw.

My 4 kids (ages 6-15) know I’ve had surgery(ies) for weight loss and other things. I started changing things pretty slowly. Picking a new vegetable to try once a month, making a healthier version of their favorite foods. Buying healthier versions of their favorite condiments (sugar free ketchup, light or fat free dressings, light Mayo, etc.). Having them help cook meals made them more likely to enjoy them with me. Sure they still eat Mac and cheese, instant ramen, and chicken nuggets but those are the nights I’m glad I have leftovers from a healthy meal I made earlier in the week or can make a salad. Its all about balance and kids get that if you talk to them about it and reassure any fears or answer any questions they might have. I think teaching them that healthy doesn’t have to mean boring has also been a huge plus (for me at least).

Found some clearance red peppers 3/$1! So naturally I made roasted red pepper bisque. Recipe- (makes 2+quarts) 4tbsp butter, 11 red bell peppers cored liberally salted and roasted at 450F for 20-25mins until mostly soft then chopped into pieces (pour any liquid from roasting into the soup), 1 red onion diced, 1 white one diced, one shallot finely diced, garlic measured by the love in your heart (or like 4cloves) minced, 3 stalks celery finely sliced, 1tbsp smoked paprika, 1tsp white pepper, 4 cups chicken broth, 1 cup heavy cream and 1 cup milk. Over medium heat melt butter then add onions, garlic, shallot, and celery. Cook until onions turn translucent, about 5-7 minutes. Add paprika and white pepper. Stir until fragrant making sure to scrape bottom of pan (about 2 minutes). Add chicken broth and scrape bottom of pan for any brown bits. Add peppers and any liquid from roasting. Cook 3-5 minutes. Using immersion blend, blend the snot outta that soup then turn heat to low and add cream and milk and blend one more time for good measure. You can serve it with some cheese or cilantro or basil whatever your heat desires. You can also totally switch the chicken broth for veggie broth and change out the milk for a non dairy option.

A friend gifted me some lettuce and basil plants she started! Perfect for a yummy salad and can’t get much fresher than just picked off the plant! 😍 Topped with 2 slices strawberries, a handful of blueberries, feta because I couldn’t find my blue cheese, balsamic dressing and some sliced almonds and dried cranberries. Ended up eating it all.