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About this blog
The things I learned pre and post surgery
Entries in this blog
Weight Loss Surgery (VSG) TMI Do You Weigh After A Poop?
Quick FAQs Weight Loss Surgery (VSG) Post Op Pain
Quick FAQs Taking The Psychological Evaluation for (VSG) Weight Loss Surgery
Quick FAQs Pre-Op (VSG) Weight Loss Surgery Tests
Quick FAQs Changes to Expect post (VSG) Weight Loss Surgery
Quick FAQs How To Break A Stall (VSG) Weight Loss Surgery
Quick FAQs (VSG) How Often Do You Weigh Post Weight Loss Surgery
Quick FAQs - How Much Can You Eat After (VSG) Weight Loss Surgery
Quick FAQs - What Can I Eat After (VSG) Weight Loss Surgery
Quick FAQs and 5 Minute Review - What Is The Best Tasting Protein Drink?
Quick FAQs - How Soon Can I Have Sex After Surgery?
But others had a much easier post-op recovery than I did, but it still surprised me how often this question is asked in both the men's and women's private forums. And as always, go with your doctor's instructions 1st - if he told you. If he didn't or you can't wait, just be careful and don't doing anything too acrobatic that might stretch your staples or stitches.
Keep Pimpin' that Sleeve!
Quick FAQs Weight Loss Surgery - To Tell or Not To Tell
Quick FAQs - Can I eat ____ After (VSG) Weight Loss Surgery
The best NSV post-op is that I have not wanted all those processed/fast foods that I craved pre-surgery. I can honestly say that I don't even think about going out for pizza or hamburgers any more. So if you're worried about not being able to eat your favorite foods post-op, you may come to realize that post-op you don't WANT to eat them ever again. :-)
Quick FAQs - Frequently Asked Questions
Gastric Sleeve Surgery - Pre-Op Psychological Evaluation
5 Minute Reviews - Bottle Blender Review
I would like to get better at doing these and would appreciate your input/opinion (positive or negative) about the video.
Stealth Workouts - Oh No He Did'nt or Sneaky Ways To Trick Yourself Into Exercising
Down Scale Down! or The Fear of Seeing the Scale Move Up Instead of Down
Rule #1 - Cardio or Why I Would Be One of the 1st to Go in Zombieland
What's In The Bowl B-i-t-c-h or Why Whey Protein Isolate?
Gastric Sleeve Surgery - What My Doc Told Me to Expect
Girl! You Ain't Gonna Believe This! or How to Explain Your VSG Scars
Pre-Op Diet and Worries About Being Thinner
Updated - Really Cool Recipe - Make Spaghetti Noodles from Chicken Meat
2 tablespoons egg white powder
6 ounces cold chicken breast, cut into 1 inch chunks
1 tablespoon extra virgin olive oil
7 cloves garlic, sliced thin
1 pinch red chili flakes (pepperoncino)
2 cups whole fresh ready to burst ripe tomatoes, cut into large dice
Salt and fresh ground pepper to taste
1 ounce Parmigiano-Reggiano, freshly grated
16 leaves of fresh basil, torn by hand into small pieces
Yields: 4 Preparation Boil 4 quarts of water in a large pot. Once the water is boiling add 2 tablespoons of salt. Preheat broiler. Place the water and the egg white powder in the beaker of a blender, and blend on low speed until all the powder has dissolved, then add the chicken breast and blend on high speed until smooth and glossy. Place the contents of the blender into a squeeze bottle and set in the refrigerator. Pour the olive oil into a large nonstick sauté pan and then lay out the garlic slices in one even layer over the top of the pan. Place the pan over medium to high heat and cook the garlic until it begins to brown, then move the pan to the middle rack of the oven under the broiler to continue to brown the top of the garlic, about 1 minute. Place the pan back on the stove and add red chili flakes and half the basil leaves, cook for 15 seconds and then add the tomatoes. Cook the tomatoes over medium heat until the sauce comes to a simmer and let cook until the sauce has slightly thickened but still loose, about 2 minutes. Add half of the cheese and stir it completely into the sauce and turn off the stove and season lightly with salt and fresh ground black pepper. Turn the boiling water down to low heat and squeeze the chicken mixture out of the squeeze bottle in a steady stream into the boiling water into strands the same length as spaghetti, about 10 inches until there is no more room on the surface of the water. Let the noodles cook for 30 seconds then remove them with a strainer or spider, set them aside in a bowl and repeat until all of the chicken mixture is used. Add the noodles to the pan and turn the heat to medium high heat. Toss the pasta to coat evenly with a heat resistant rubber spatula and cook until the sauce begins to cling to the noodles. Add the remaining basil and check seasoning. Plate the pasta on four separate plates and sprinkle with remaining cheese. Tip: Use a store-bought, fat free, no added sugar marinara sauce and you can make this meal in less then 10 minutes. Per Serving: 133 calories, 6.17g fat (2g sat, 3g mono, 1g poly), 6.25mg cholesterol, 114.75mg sodium, 4.575g carbohydrates, 1.1g fiber, 13.05g protein