lalaj

Do as your doctor tells you. Everyone is told different things. As long as you are following their rules and not having any problems getting it down then you're ok. Good luck, hope things get better for you

Day 7 post op. Surgeon visit tomorrow. I'm so afraid to step on that scale. I don't want to get discouraged if the scale goes up over swelling. How did you all do at your post op visit? Did you go up or down on your weight? Thanks in advance. Lala

Welcome! Congratulations on taking the steps to begin your new journey. The most important thing that I've learned it don't stress to much about exercise. As far as the empty calories don't beat yourself up. This is a learning process, just keep at it. Soon it will become a healthy habit. You'll begin to make healthy choices without too much thought. Take it easy on yourself. Get at least 30 minutes of exercise in per day and work your way up. Eat right and those empty calories you'll burn off in your exercise. Wishing you the very best and remember don't push yourself too hard or you won't stick with it. Lala

Hi All, My surgeon is Dr Elli at The University of Chicago Hospital. Is there anyone here from Chicago?

My husband, mom, closest aunt who raised me as her own and 2 friends know. That's all that I've told. NOW my DH has debated with me on this saying I should share it with close people and he doesn't understand why I've chosen not to. I'm my opinion, I don't want to hear the negative opinions. He says he's proud to be the husband of someone who made this huge step. He has joined me in weightloss and has lost 41lbs in two months. Overall, it's a personal choice. It's everyone's right to tell or not to tell. Lala

It went great. I see Dr Elli wednesday

God bless all who are being banded this week

Hi I was wondering would bean Soup still be apart of the"full liquid" phase or blended stage? I'm allowed cream Soups amongst other things but was just wondering. I have this bean soup recipe from pinterest that I'm excited to try. Thanks in advance Lala

This is a recipe that my nutritionist gave me in my surgery packet. This was under the liquid stage section. 1 can enchilada sauce (green, preferably) 3/4 can non-fat evaporated milk 1/2 evaporated milk ( or unflavored Protein powder) 8oz can chopped tomatoes with chilis 1tsp garlic powder 3-14oz cans chicken broth, low sodium 1 can or 2c shredded chicken 1 small onion chopped Saute onion in skillet. In a pot (Dutch oven sized) combine all canned ingredients, add onion and garlic. Meanwhile, if using fresh chicken, boil until done. Add shredded chicken to Soup. Simmer for 20-45 minutes. Blend I wrote the recipe exactly as it is in my packet. Hope you enjoy haven't tried it yet. Lala

What's a good sf gum?

Here's the recipe from pinterest 1 tablespoon olive oil 2 medium-size red onions, chopped 1 medium-size red bell pepper, chopped 1 medium-size green bell pepper, chopped 4 garlic cloves, minced 4 teaspoons ground cumin 1 16-ounce package dried black Beans 1 tablespoon chopped canned chipotle chiles* 7 cups hot Water 2 tablespoons fresh lime juice 2 teaspoons coarse Kosher salt 1/4 teaspoon ground black pepper 1 cup plain nonfat yogurt 1/2 cup chopped seeded plum tomatoes 1/4 cup chopped fresh cilantro Preparation Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve. *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets. Test-kitchen tip Add richness to slow-cooker soups by using a mixture of half broth and half water instead of only water. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Soups, Stews and Chilis slideshow. Nutritional Information One serving contains the following: Calories, 314 Total fat, 4 g Saturated fat, 1 g Cholesterol, 1 mg Fiber, 18 g Read More http://www.bonappetit.com/recipes/2004/03/black_bean_soup_with_chipotle_chiles#ixzz1vSUkZ2Ud

Yay!!

You're right, it's not recommended. I'm being very careful plus I've never swallowed gum but it'll be just my luck. I'll probably switch to sf peppermints but gum has been my long time friend I noticed almost all gum is sugar free but my nutritionist gave me a list and it said anything with mannitol, xylitol or anything ending with "ol" or "ose" be cautious. I think they just fear us swallowing it. I think I'm with you on that one.

How long until you can have some?

Thanks!

Sounds great, I love salmon

Had my first cream/strained soup, yummm!

I hope this doesn't sound like a dumb question but what is the difference between the blended or purée stage and the soft food stage. I've been reading my post op packet and can't figure it out. Thanks Lala

Very impressed keep up the good work

Yay!! Welcome to the other side