lootzie

A friend of mine gave me this great recipe that I'd like to share with everyone - Cottage cheese Patties.... 3 eggs 1 1/2 cups cottage cheese 1 1/2 cups quick rolled oats 3 tablespoons wheat germ (optional) 1 (1 ounce envelope dry onion soup mix 1 teaspoon dried thyme 2 tablespoons vegetable oil (for frying) 1 (10 ounce) can of condensed cream of mushroom soup (or cream of chicken soup) Preheat oven to 350. Beat eggs into a large bowl. Stir in cottage cheese, rolled oats, wheat germ, dry onion soup mix and dried thyme. Form into 8 patties. Heat oil ina skillet over medium heat. Place patties in oil, and brown on both sides. Remove patties to a 9 x 13 inch baking dish. Pour condensed soup into a small bowl. Stir in 1/2 can of Water or milk to dilute, then pour over patties. Bake until soup is bubbly - about 20 minutes. This recipe is from Allrecipes.com and received 4 1/2 stars. Nutritional Information Cottage Cheese Patties Servings Per Recipe: 8 Amount Per Serving Calories: 189 Total Fat: 8.1g Cholesterol: 86mg Sodium: 750mg Total Carbs: 17.8g Dietary Fiber: 2.3g Protein: 11.5g Enjoy.........

Hi there - Sorry it's taken me so long to reply - just got home from much needed vacation. The rumor mill has told me that Dr. Jossart will open up a practice after November 1st. I don't have any details, but will keep you posted. I was a self pay patient with LapSF and ALL of my post op appointments are included. Hope to give you some great information soon..................

I went to the support group on Saturday in Petaluma and met Dr. Cirangle. He's very nice and very smart. I think I'll be in good hands with him. I heard through the grapevine that Dr. Jossart is going to open up his own practice next month and we all will be contacted. I don't know who I'll end up seeing for all of my post op visits. I really like them both. I am partial to Dr. Jossart just because he did my surgery and we have a good rapport. I'm not worried either way because I know that I'll be well taken care of. Stay positive - both of these guys are great surgeons !!!

Hi RaiderBob......I have a question for you. I was supposed to have my 3 month follow up with Dr. Jossart today. The office manager of LapSF called me yesterday at 4:30 or so and cancelled it because "Dr. Jossart is no longer with this practice". Needless to say - I was shocked !!!! and very saddened by his departure from that practice. I will be seeing Dr. Cirangle for all of my follow up and I'm sure he'll be fine, but I really LIKED Dr. Jossart. I'm sad that he won't be seeing the fabulous progress that I've made. Did you get a similar phone call? I'd love to find out where Dr. Jossart will be practicing. I have a couple of friends that were interested in having him do their surgery because I raved so much about him.

My Sister (who had the surgery 18 months before me) gave me a small silver spoon and fork. I wasn't born with a silver spoon, but was happy to receive one. They help me visualize smaller bite size portions. I'm 3 months out and I still use them. I smile whenever I see them because they remind me of all of her support. Also, just be a great cheering section. We all love to hear how wonderful we're doing.

I've made this spinach mushroom frittata to take to work for breakfast. I make it on Sunday and it lasts all week as long as my Hubby doesn't get into it. It is very satisfying. Just pop it into the microwave for a minute or so. Enjoy <LI class=plaincharacterwrap>1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid<LI class=plaincharacterwrap>4 eggs or equivalent egg substitute<LI class=plaincharacterwrap>1 cup part-skim ricotta cheese<LI class=plaincharacterwrap>3/4 cup freshly grated Parmesan cheese<LI class=plaincharacterwrap>3/4 cup chopped portobello mushrooms<LI class=plaincharacterwrap>1/2 cup finely chopped scallions with some green tops<LI class=plaincharacterwrap>1/4 teaspoon dried Italian seasonings<LI class=plaincharacterwrap>1 pinch Salt and pepper, to tasteDirections Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve. I cut it into a serving for 8 not 6 which is plenty. Nutritional Information Spinach and Mushroom Frittata Servings Per Recipe: 6 Amount Per Serving Calories: 181 Total Fat: 10.5g Cholesterol: 164mg Sodium: 428mg Total Carbs: 6.2g Dietary Fiber: 1.9g Protein: 15.9g

Thanks for all of everyones thoughts and information. I am joining thread so I can find it later.......

I have been constipated since surgery also, but I have found a couple of tricks that help me stay regular. I add benefiber to my water. It comes in individual packets that are easy to carry in your purse and dissolve completely. Also, there's a 60 calorie pack of sunsweet prunes which are a great sweet treat. I have them at night as my "dessert" and it really helps my sweet tooth and my bowels. Be sure to keep your water intake up. Hope this helps.

Hi all - I'm wondering what everyone is doing regarding the calorie and carb count in their daily supplements. Are you adding those to your daily totals? I'm over 100 calories and 10 carbs just in supplements alone. I want to add flax seed oil to my protein shake, but the calorie count is 120 per tablespoon. Seems like an awful lot of "extra calories". My skin has become dry since surgery and I thought that the flax would help with that. I'm trying to stay under 700 calories/40 carbs per day and with the added calories of the supplements it's getting hard. Please let me know what you all are doing. Thank you for your time......Julie

This is a great thread - I made my Husband take our scale and hide it in the garage because I was so OCD about my weight. He brings it in on Sunday night so I can weigh myself on Monday morning. It goes back to the hiding spot for the rest of the week. I weighed this week and dropped 3.5 pounds and have been smiling ever since. The daily ups and downs were very discouraging for me...........This works much better for my overall mental state..........

Thanks for posting this - I've been wanting something to use to make roll-ups. I can't wait to try these.........

Hi there - I had Dr. Jossart as a surgeon and can comment on the office staff and hospital When was your surgery? June 28th How much have you lost? 25 pounds How do you feel about Dr. Cirangle and his staff? Can't comment on Cirangle, but the staff are great. Readily available to answer any questions and very easy to reach and talk to. Also, they answer all of the emails in a very timely manner. Are you glad you had the surgery? Yes, my fasting blood sugars are almost back to normal in 6 weeks and I'm into clothes that haven't seen the light of day in almost 2 years. What kind of after care are you receiving from Dr. Cirangle? The aftercare is wonderful..3 weeks, 3 months, 6 months and yearly. They also want you to attend the support groups, which offer lots of tips and advice. I had a few questions post op that I forgot to ask at my appointment and I emailed Dr. Jossart and he got back to me with an answer within 3 hours. They are very approachable. Is the price all inclusive, or are there certain things you need to still pay out of pocket for? I had to pay for blood work, endoscopy, chest x-ray, ekg. I have medical insurance so that covered most of it, but there was still some extra out of pocket expense. Also, you will get a bill from the Pathologist from CPMC to cover his bill when they examine the stomach that was removed. Do you know if Dr. Cirangle accepts any kind of Medical Credit? Don't know about that. Were you sleeved in his San Francisco Hospital? If so, how would you rate the accommodations from 1 (lowest score) to 10 (highest score)? I was sleeved at California Pacific Medical Center and I would rate it a 10. I had a beautiful room with a gorgeous view of the Golden Gate Bridge. The nursing staff were attentive and helpful. It is a well oiled machine. Feel free to PM me if you have any other questions that I can answer for you.

I bought this cookbook from Amazon a couple of weeks ago. It looks fantastic. I'm still on mushie/pureed food, so I haven't tried anything yet. The recipes look good and I like how it is formatted for regular eaters and WLS eaters. I'll post a recipe after I try one. Only a week to go to get solids - I can't wait to chew something :-))

I saw the magic bullets at Costco the other day. $45.00 - I bought mine off the informercial and had to pay shipping and handling charges which brought up the cost considerably. A lot cheaper to buy it directly from a store. I haven't used it much, but when I have it worked fine.

Your Surgeon will probably want to fix it just because our new stomach is so narrow that it could easily slide up into your chest through the hernia opening. It is so easy to fix while they are there - just a few stitches. I questioned whether I should have mine fixed also and Dr. Jossart said that it is a much trickier surgery to do later. Keep me posted on what your Surgeon says...........

I'm so glad I found this thread. I am also experiencing the dreaded 3 -4 week stall. I've been so good about journaling, drinking the correct amount of water and getting the recommended amounts of protein and carbohydrates in. I lost 1 pound in a week. What's up with that? It makes me feel so much better reading all of your comments. I need to chill. I asked my Husband to hide the scale and only bring it out once a week. My jeans are looser and I don't feel like a sausage in them anymore. I just wish the scale would move a little faster. Thanks for helping me keep my spirits up.

My preop testing showed my hiatal hernia. I had an endoscopy which showed it. Dr. Jossart fixed it at the time of my VSG. I did have increased pain post op from the hiatal hernia repair. Not too bad, but enough to notice.

Congratulations !! I enjoyed your story and am very happy that your life and future are looking so bright. Good luck today and with your recovery.

I agree with Tiffy. No one should dictate to you what you should have. I think you need to find yourself a different surgeon who will work with you instead of against you. You know what's right for you and I find it unsettling that he's not behind you 100%. Also, gain some weight - aim for a BMI of 50. It's not that much 10 pounds?? Hope you get your sleeve !!

I'm 2 weeks post op today and have been looking forward to my very first egg. I've been dreaming about it for over a week. Well, it tasted FABULOUS !! Unfortunately - I couldn't finish it - I managed to get in about half. That was almost 3 hours ago and I'm still not hungry. Amazing, since I've been really hungry with the protein shakes. It feels good not to be hungry all of the time. I'll be having cottage cheese for lunch today and some pureed soup for dinner. Sounds delish !!

My Sister bought me a silver baby spoon for my post op recovery present. It is the perfect size. Impossible to take big scoops with it. I put it down between bites for 30 seconds to a minute and relaxed until I felt things move along. I also bought myself a great small plate from the Thrift store that is really cool and my egg looked great on it.

Go Girl !!!! My thoughts are with you.......

I was reading your thread just before I went to the grocery store. Guess what I came home with???? !!!! I'm still on liquids - start purees on Monday. I can't wait to try this. It looks so good. Thanks for your posting !!

Sounds Yummy..........

Thanks for posting - I'll be adding this to my recipe rotation........