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I've been horrible about blogging-- can I say that first? When I started this process I thought there would be nothing I'd rather do than write about my experiences before and after weight loss surgery. Well, I still would LIKE to, but life and all of its obligations have continued, so forgive. But I had to write today. Today, I got under 200 pounds for the first time in. . . I don't know. . . 14 years? That's before I started teaching. I can't believe how amazing I feel. I've lost 63.4 pounds total, putting me at 196.6 this morning. (I always record my official weight on Fridays.) I knew that I was right about there, but actually having that number pop up on my weigh in this morning was amazing. (My surgery was 12/11/12, btw.) Let's see. . . what else. Protein bars are my friend, eggs are not. Which is too bad because I used to love eggs. I'm averaging about 3 pounds of weight loss a week, and I'm working on my running. Last night I ran the most I EVER have, going about a mile and a half in 20 minutes of continuous jogging. I'm not very fast, but I'm getting stronger. The biggest challenge I've had on that front is that I'm having trouble switching my runs to the outdoors. I'm not as successful, but I'm trying to stay positive. I have a 5k scheduled on 4/20. I don't know if I will run the whole thing, but I should be able to do most of it, hopefully. I just hope my knees cooperate. So that's where I am! What a wonderful day, and I'm looking forward to blowing all kinds of goals right out of the water! My next goal is to get into the 170s by the end of May for my son's graduation. Piece o' cake!

eating on Vacation that is. Away from my home, my scale and my kitchen for a week visiting family in Northern California. An Easter brunch that my sister-in-law served that centered around a ham, chicken and lasagna, side dished, appetizers and deserts from Hell. But the real villain were the chips and candy at my Sister's house. The good news is that I am only up .75 of a pound for the week, and after I flush all the excess sodium out of my system, my weight will probably be a wash. I just kept B-52 and others on the forum in mind who weren't counting calories, and tried to listen to my band, watched my bite sizes and speed. I had one stuck incident that caught me totally by surprise, but other than that eating was no problem. Glad to be back home though, although I would like the rain to stop so I can get on my bike, Catfish is getting ahead of me, and that just won't do!

Update 4/5/2013 I tried making lasagna out of the noodles tonight. It tasted very good. I layered a small glass dish with the noodles, covered it with spaghetti sauce, put on a layer of sliced black olives, and a layer of mozzarella cheese. Baked for 30 minutes at 350 and let it sit in the oven for an additional 15 minutes. ----------------------------------------------------------------------------------------------------------------- I tried making my spaghetti noodles from the recipe below. It turned out really well. I couldn't leave the basic recipe alone and had to add some garlic and onion to the pureed chicken. Also my store does not carry powdered eggs, so I bought a box of liquid egg whites and used that instead. I picked up a squeeze bottle in the housewares section of Walmart for 97 cents. And a jar of Alfredo sauce. It tasted pretty good with Alfredo, but I prefer spaghetti sauce on the noodles. The toughest part was getting the right combination of water to chicken ratio. I wanted it thick enough hold together as it came out of the squeeze bottle, yet thin enough to pour into the squeeze bottle. Never did get it right. It was thicker than I wanted and I wound up using the handle of spoon to poke it down the throat of a funnel and into the bottle. So I got the water to a rolling boil and had my squeeze bottle loaded for bear. Gave it a big squeeze and started goin round and round like I was making a funnel cake. About the 5th round, the bottle gave out a big "SPLAT" - did you know that even the smallest droplets of boiling water hurt when they hit your forearms? So take a tip - turn the bottle upside down and tap it on the counter to pack down the liquid chicken as much as possible before squeezing over the boiling water! It was a big chicken breast, probably 10oz.. It was enough to load the bottle 2 1/2 times. Tips: Freeze the raw chicken until it's stiff and sounds kinda crunchy when you bend it. This will make it easier to cut into cubes and puree. I found out the hard way that floppy chicken tends to wrap itself around the blender blades. The warmer the chicken, the stretchier it gets. Cut the chicken into 1 inch or smaller pieces - this will also help prevent the chicken from wrapping around the blades and extend the life of your blender motor. Liquid egg whites work well in this recipe if you can't find the powdered egg whites. I used about 1/4 - 1/2 cup per chicken breast. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------- The recipe was off Rachael Ray's site. Watch the video, use this link: http://www.rachaelra...ta-al-pomodoro/ Rocco DiSpirito's Pasta al Pomodoro Aired on: April 1, 2013 6 grams of fat 133 calories Ingredients 3/4 cup cold water 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

Hi Everyone, Well 4/3/2013 was my approval day!! YAY! Surgery is set for 4/24/2013. I'm feeling a bit excited and looking forward to getting this over with. Sure will be nice to be thin again. But most importantly it will be nice to be HEALTHY I'm looking forward to hiking again without heavy breathing, and to a half hour on the elliptical, and to fitting into a pair of jeans with a zipper again, to not being the fat girl in the pictures with friends and loved ones anymore. I'm wondering how those of you six months in are doing and how much weight you've lost already? What do you eat now? How does it make you feel? Do certain things make you sick?

It's been a long while since I have posted, and I'm just sitting here planning my new life and figured I would check in with the few people who read my blog. I hope everyone is doing well and losing what they are working so hard for. I don't actually know what I have lost or gained lately because I decided to stop weighing myself. I was becoming obsessed and making myself sick when I would "plateau" for a day or two. Which I know is normal, especially since I'm not even a month out from surgery. So I haven't gotten on my scale in over a week I think. Which is kinda nice actually, the first 2 days were pretty hard, but now it's nice not worrying about it and knowing that on the 25th I'll know. The 25th is my fill date. I know that I'm going to need the fill, because as of right now when I eat my cup of food it only keeps me full for 2 hours, 3 if I push through the hunger pains. So I am eagerly waiting for my appointment to get a fill, if I wasn't such a wuss I would go sooner, but I need Ty to go with me because I'm scared for some reason, and the 25th is when he has his last two appointments. So I joined the YMCA last night, because our stupid government is broke and the base pool is going to be closed until sometime next year. And I just want to swim! And at the Y I can take Zumba classes. which I love. But if the government wasn't broke-dizzle then I wouldn't have to be spending 40 a month to swim. Which in retrospect isn't that bad since when I swam on a club team it was over a hundred dollars a month for me to swim. So on the topic of swimming, I have created a challenge for myself. I have found a website www.100swimmingworkouts.com that has..yup! you guessed it, 100 swim workouts to do. They start out for beginners with nothing over 1000 yards and builds up to swimming 2 miles by the end of the 100 work outs. I am waiting on a phone call from either my surgeon or nurse to tell me when I am cleared to swim. And when they give me the ok, I am giving myself 6 months to complete the 100 workouts. I am hoping to build up to swimming 5 times a week, which would mean that I would only really need 5 months, but hey, I'm human. I'm giving myself a month buffer incase I skip or miss a workout. If anyone is interested in doing this with me, let me know. I would love to have a motivating companion that I can help motivate right back. I have always loved swimming, and it is one of the healthiest things that I have ever done that I loved as much as food. So I'm ready to get back into the swing of things. I'm hoping I won't be a complete mess when I first jump into the pool. Well that's pretty much it for now. Love to hear from anyone with help or a simple hello! Happy losing everyone! Shelley

So my big butt was so big it could hold a serving tray. Well it is gone! I need a butt lift and I still have a lot to lose. My husband said I need to have the fat sucked from the belly and put into the butt. I told him they do that in Brazil. Brazil, here we come? It is a nice feeling to know that huge monster is gone and there is still room for improvement. I have a lot of belly fat. I go to the gym but I am sure I need to something else to work it off. The fat took many years to get there and it will take some time to get off the body. my fatonmythighs have lost at least 6" since September (that was when I started taking measurements). I hope every one realizes that inches count as much as numbers on the metal monster when losing. Every one enjoy your thinner day, off to the gym now. :wub:Arlene