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I wanted to FINALLY post a pic. The before picture is a couple days after surgery...probably about 300 pounds. In progress photo is my current picture (on my way to the gym) at 208. I am 5'6" My highest weight was 311 before surgery, but got down to 298 on my 1 week liquid diet for surgery day.

Today I met with my surgeon. This was the second time of every talking with him. The first time was 6 months ago. I was excited to go back in and show him how hard I have worked these past 6 months. The nurse was so nice and so positive. She complimented my dress and said too bad it won't fit you much longer. : ) Happy thought! I weighed in at 222 making it a total of 48 pounds loss since my first appointment last February! Dr. Ku came in and was so great to talk with. He said he could hardly recognize me from the photo that they had taken back on that first appointment. (New hair style, new hair color, and weight loss). The Dr. went over my test results from my EKG and Blood work. Everything was in the normal ranges. So it is full steam ahead. The next time I will see Dr. Ku will be Wednesday morning September 11th for SURGERY! After work today I went to savemart and stocked up on my vitamins, Calcium Citrate, B12 and protein mix. Everything came to $160. That was painful, but think of the grocery money that we won't be spending, not to mention eating out. I have been getting a lot of support from my co-workers at work. I am glad I shared about my surgery, because at first I wasn't so sure I wanted anyone to know. Now I tell everyone who will listen!

Hi! I just wanted to introduce myself. I've been thinking about vsg since 2009. doubted getting it done after getting 90% of the process done then decided not to. Now I'm all in for it and almost ready to go. All I need is to get the stress test done so my doctor can clear me for surgery. She needs that because I've complained to her about chest pain when I'm rushing up the stairs (as I live in a 6th fl walk up bldg). I scheduled everything fast. I had everything scheduled for August. within 2 weeks all my appointments were done. I'm getting it done at St Lukes Hospital in Harlem, NY. I switched my insurance from Health First to Affinity because they don't require the 6mo weigh-in or supervised diet. I have an appointment to see Dr. Koshy on Oct 3rd to get my surgery date and submit paperwork to insurance. I am anxious and so ready to finally get this done. I want to be able to enjoy my kids and engage in the outdoors activities and not just sit down and watch. that's my main reason to do this. MY KIDS!

Well I did! I am ending the month of August right…. I am going on a Family Trip! Once again my mom plans a nice getting away for the family. Where are we going? Branson Missouri! I am too excited because me and my family really needed this. So what is my plan for this trip? I have packed healthy snacks for the road. I grab a couple of packets of tuna so if we do stop at a fast food restaurant on our way there I will order a salad and add the tuna in the salad. I will try my best to make good food choices when we eat out and I have my restaurant card handy. I will work out for an hour each day that I am there. Well my parents will be here soon but I wanted to give you guys an update. I almost forgot I didn’t buy the kids ice cream but they did get suckers. There at 60 calories in a tootsie roll pop! Who knew? Thanks for reading.

I can eat corn. Bread is what gets me. Usually if I forget to go slow. Which I tend to do a lot. That's because of my happiness to eat. It's hard to undo decades unhealthy eating.

I have missed your check ins. WOW-your new weight. It's great when you love exercise. Good for you.

Ingredients 8 oz halibut steak 1 carrot, peeled & julienned 1/2 Leek (I know, what will you do with the rest?? I will come up with a diff recipe for it) peeled & julienned 1/2 Red pepper, peeled & julienned 2 sprigs fresh tarragon or 1 tsp dried tarragon 1.5 tsp butter 1 tbsp vermouth (option) Salt Pepper Method 1. Saute vegetables in 1 tsp of butter. Don't brown them, just soften 2. Place halibut on parchment paper 3. Place sauteed vegetables on top. 4. Cut up the remaining half tbsp of butter into little pats and place them over the fish and vegetables. 5. Sprinkle with vermouth if using, salt and pepper. 6. Seal parchment paper into a bundle as shown in the picture and curl up the edges 7. Put on a cookie sheet and bake in 400 degree for 15 minutes. 8. Let the fish rest for 5 minutes. Make a big deal of opening the packet on the table and inhale in the wonderful aromas. In my house, this feed two new sleevers and a 90-year old---with leftovers! Probably feeds 2 adult sleevers and a child is my guess.