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I love Summerseeker’s recipe, I have added a deep umami flavor with the addition of one small tin of tomato paste. It’s very thick and sticky like margarine, I’m not sure if other countries call it something else. Sometimes I put cooked buffalo meat in it for a good start towards chilli, (and beans of course.) Then it’s often served over cooked spaghetti squash (fork released) or shocked zucchini ribbons made with the carrot peeler.

Received a call at 8.30am this morning to be told that I was discussed in last Fridays MDT meeting and was accepted for surgery 🥳🥳🥳 I was then told I would be having a ‘One Anastomosis Gastric Bypass’ - huh?? The nurse repeated herself and I was still none the wiser. She said that she would ask a specialist Bariatric nurse to call me to discuss and would send me the info out. I asked for it to be emailed, which she did. I had a read through and did some more research on the internet, just to familiarise myself with what had been suggested. It’s the mini gastric bypass. The specialist nurse rang me just after 9am and explained that it meant that my ‘pouch’ is slightly bigger then that of a Roux-en-Y bypass and there is only one connection or ‘anastomosis’ which is from the pouch to the bowel. Apparently it’s not as complex with the op taking around 1.5hours and recovery just the same as the normal bypass plus the weight loss is expected to be the same. I was recommended it because of Fibromyalgia and the chronic pain I have with RA and osteoarthritis as it would be easier for me. That made sense, thankfully! The specialist nurse said it was a relatively new procedure to the hospital which is why it wasn’t discussed in any detail at the first education session I attended a few months ago. Fair enough, I’m happy to go ahead with it. The wait is around 4-6 months - oh 😒 I was honest and said that I was concerned about losing focus while I’m waiting and gaining weight once again (we all know how easy that is) She went through everything again with me - 3 meals a day, 20/20/20, use a portion plate if I have one (I do) focus more on my protein etc. She also said that if I do begin to struggle, to contact her and they would fit me in with the dietitian to go through things with me. I felt better for her saying that. I did reiterate that I am happy to take a cancellation. She said they do get cancellations but would have to make sure that I had at least 3 weeks notice to complete the LRD. I’ll be honest and say that I’m really, really hoping that the 4-6 months is on the outside and that the surgery is sooner! I know that whatever will be will be, so just to keep on keeping on. Gym is going well, 3 visits last week and I’m hoping for 3 more this week. I’ve upped my levels and weights and I’m burning around 600-650 cals in around an hour or so workout or so my Apple Watch tells me! I can feel muscle, it just happens to be deeply buried and camouflaged with fat 😮 I tried my smaller sized gym stuff on yesterday and, while I can get it on I wouldn’t say it actually fitted, so a few more pounds to go before I would feel comfortable enough to wear it. I bought a new black trench coat from Costco at the weekend. It’s been a very, very long time since I’ve been able to fit into clothing from there so that was a nice boost. It will definitely last me a reduction of a couple of sizes too. My weight is steady at the moment but I do hope to bring it down a little bit more before I have to do the LRD. Bloods to have taken yet again on Wednesday. If my liver is off this time then they will have to think of something else. I’ve not had my weekly jabs for 7 weeks, I’ve missed my other jab for 4 weeks plus no pain relief for 4 weeks either and it’s all wearing really thin with me now. I’m finding that I’m snapping at hubby because of pain and it’s not fair. The gym is really helping my range of movement but the pain remains. We’re out for belated birthday drinks on Friday (postponed because of blood tests ) and that’s about it. I’ve decided to crack on and make a start on wrapping Christmas presents this week. Thankfully my Christmas shopping is almost finished - hurray for sales! Wishing everyone a happy week 🥰 Onwards and Downwards!

I decided I want to try my hand at marinara sauce so that I can control the ingredients. I like the Raos sauce from a jar which list, basil, garlic, and onion. Their roasted garlic or the sautéed onion ones I love. I have found quite a few recipes that are so significantly different that I don’t know where to begin. The one I was leaning towards is from a low carb site just because it is literally tomatoes and spices. It’s even a no cook recipe. but it doesn’t seem like it’s going to have a whole lot for a flavor either. the other one I found has you simmer with an onion in the tomatoes for a couple of hours, but then throw the onion away. I think I would prefer to use that onion somehow but I don’t know if I should just sauté it ahead and then add it or chop it up before I put it in there and it will cook while it’s simmering or what. Does anyone have a Healthy-ish marinara recipe that is relatively easy for someone fairly new to cooking from scratch?

Hi hi 👋 After my 1 month post op, my surgeon actually told me to go ahead and do whatever I wanted workout wise! He said I've healed internally and externally.. I joined the gym and started with cardio and swimming and then some weights and joined some aerobics classes.. to be honest, I am doing it all but I am not pushing myself and I listen to my body. So I did a class 2 days ago and I was on the lowest weight and took many breaks and still burnt almost 400 calories in 60 mins. So I suggest u listen to your surgeon then your body! And I am now 2 months post op fyi

I’ve only done it with Roma tomatoes which have a thinner skin you don’t need to skin. I don’t cut /scrape out the seeds either with romas. (May be known as plum tomatoes I think in the US.) I started buying the little basil plants in the supermarket and plant them out. Get about 4 or so months out of the plant before it gets sparse looking and doesn’t produce many leaves. The little pots cost about $5 in Australia so pretty cheap for having fresh leaves on hand.

I never look at the scale at home. The only time I get weighed is at a doctor's and periodically, at my gym, where they use one of those impedance machines that distinguishes fat, muscle and skeletal mass. Instead of worrying, just stick to whatever program you are following---my appetite was severely diminished after surgery, I had one instance of the foamies early on, and I learned pretty quickly that eating the wrong food or too much to fast led to gastro-distress. I don't know how much exercise you are getting. That has been a big factor for me. I work with a trainer, and it isn't just building muscle, but a lot of attention was paid to balance-- Learning how to breathe is something I'm still working on- sounds stupid but makes a huge difference in your stamina. Walk. A lot. I wasn't a food junkie but like to eat. I'm now constrained, but the trade-offs are worth it. Give it time. If you are persistent and consistent, you will be rewarded--- I slug down a 30 G protein drink, work out, hit another 30 G protein drink, a light lunch, a dinner primarily of protein and veggies. There's a certain amount of positive reinforcement that comes from success. But you should not measure your success by the scale or any other external measure. Overall, I feel better, am far more ambulatory and that alone allows me to capitalize on the surgery--and that's where the self-reinforcement comes in. I would have been out of breath after a couple of blocks walk. Now, I can go miles and feel good while doing it.

@ShoppGirl Thank you for the suggestions, I really appreciate it I haven't actually tried making my own proffee yet - I tend to just buy protein coffee pre-made in cans 😂 Will probably be more cost-effective if I make my own so I will look into that! I shall get the snacks going & alarms set!

I have my omelettes for lunch too (well sometimes they end up just being scrambled eggs 😉 . I really enjoy my proffee in the morning so I just have breakfast for lunch most days. I usually use whatever leftover veggies I have in there that are already cooked, but I also do spinach because it’s not my absolute favorite veggie but I know it’s good for me and everything tastes better with cheese. They have those graters that are just for Parmesan as well that are more compact. That is what I started off looking for but this one does both so I figured I’d give it a try. If you have the time fresh grated cheese is definitely better tasting with the added bonus of being cheaper and better for you.

Had mine sept 18th just over two weeks and I feel great minus the nausea here and there I’m learning to do better with my food choices

I am 9.5 months post OP, so my stomach is a little further in the healing process/I'm working on introducing unrefined carbs back into my diet, but SWEET POTATO FRIES! All you do is cut up some sweet potatoes, spray them with some 0-cal cooking spray, coat them in whatever seasonings you prefer, and throw them in there at like 400 for 12-15 minutes or so. ITS SO GOOD!