midnightvelvet

Oh I see....gosh, you'll have a washboard stomach tight as a 17yr old...lucky thing...do keep us posted Lots of luck Love MV

Hi Sugarplum Good luck with that, do let us know how you get on. Can I ask you why they're cutting up the middle? My daughter had one but was only cut hip to hip. Love MV

OMG! How have you gotten MRSA this far down the line???? Is the wound not healed up yet? MV xx

That is amazing and thanks for sharing...can you let us know your height and weight as obviously this regime has been based on your statitics. I would love to eat more but my band is still too tight...LOL Love MV

Oooh, I have roots up there...LOL That sounds promising that they are fuding the TT...I hope mine does too although its early days yet. Many thanks for that Love MV xx

Hi I have only recently had my band (7 weeks) but will need cosmetics done later for sure. Where were you banded and are the funding yout TT as well? Love MV

Giggle: Can't wait til I can eat fruit and veg properly again....

I just pureed my five veg - mind the halo!!! We're only advised to have 5 portions a day including fruit @least thats the way I understand it. I love my fruit and veg and have just gotten to the muchy stage so am puree-ing veg to make sure I get my quota....missing my fruit though! Love MV xx

Right, sorted the ticker, how do I slide the marker????

Today I have had: coffee Inside of jacket potato with cottage cheese small pot jelly coffee three cream crackers with butter Portion Oat So Simple Coffee (half mug) Currently eating half can tuna, pureed brocolli, cauli and carrot with Mash Love MV

Wow! Thanks for that...will sort it this evening

"Please God, if you can't make me slim, make all my friends fat!":think Wea re NOT going to fail...how can we with our trusty bands and each other to lean on????

LOLOL...we all get excited over food these days...giggle xx

Yes but soooooo uncomfortable in the meantime!!

Hi everyone...just found this site and although I'm British, hope you don't mind me joining you. My name is Suzanne and I was banded on 9th February 2007. I have no idea what I weighed before as I am just too paranoid to know and will know how much (if anything) I've lost on Tuesday 27th March when I get my post op check. I think I might be due a fill but to be honest, my restriction is still really good so might give it a miss...will be advised by my surgeon. I've made a ticker for my posts (if I remember to use it!) and have just put a target weight on it as I have no other information. Thanks for letting me join you. MV <a href="http://www.TickerFactory.com/weight-loss/wHIVYEj/"> <img border="0" src="http://tickers.TickerFactory.com/ezt/t/wHIVYEj/weight.png"></a>

Hi Ask away....you can email me on classydriver@hotmail.com if thats easier for you. Love MV

Bum! I can't work out how to use these tickers properly

Breakfast...nothing...I don't do breakfast lunch...Sainbury's Taste the Difference chicken casserole...returned to sender! dinner...1/2 can Ambrosia creamed rice...stayed down so far 1 Flora Probiotic drink with Omega 3 plus <a href="http://www.TickerFactory.com/weight-loss/wHIVYEj/"> <img border="0" src="http://tickers.TickerFactory.com/ezt/t/wHIVYEj/weight.png"></a>

Quick and Easy Butternut Squash Soup Makes approx 7 x 280ml portions (or 2 ladles-full Cost per portion: 45p Calories per portion: 160 Ingredients: 10 squirts of ‘Fry-Light’ 4 Large – medium red onions 1 Medium Butternut Squash (approx 700g) 2 Large Parsnips 1 can of Campbell's Condensed Beef Consume ¼ teaspoon of ‘Lazy Chilli’ Salt and Pepper to taste 1 – 1½ pints of Water (depending on desired consistency) 1oz of butter Method: * Preheat oven to 220° * Peel butternut squash and parsnips * Chop into medium sized chunks * Grease a non-stick baking tray with 5 squirts of Fry-Light * Place squash / sweet potatoes on tray * Give them 5 squirts of Fry-Light * Place in oven for ½ an hour – 40 minutes * Meanwhile, heat the butter, gently in a non-stick pan * Chop onions finely and add to the pan, cover and ‘sweat’ them on a medium-low heat for 15 minutes, stirring often as they don’t need to brown. *When ready add all of the ingredients and beef consume, lazy chilli and water to a bowl / blender and whiz up until a smooth, creamy consistency. Add more water as needed. Return to stove and heat thoroughly to serve. "Yummy" BUTTERNUT AND SWEET POTATO SOUP Makes approx 9 x 280ml portions (or 2 ladles-full :mad: Cost per portion: 55p – 60p Calories per portion: 140-150 cals Ingredients: 5ml teaspoon Olive Oil 5 small – medium onions 1 Medium Butternut Squash 3 Medium Sweet Potatoes 1 Pint of Vegetable Stock – Either fresh in a carton or made up from cubes 70mls ( ½ of the smallest carton) of single cream Grated whole nutmeg 15ml tablespoon Maple Syrup ¼ teaspoon of ‘Lazy Chilli’ Salt and Pepper to taste 1 – 1½ pints of water (depending on desired consistency) 1 clove of garlic and sprig of fresh corriander (optional – I used garlic today but wish I’d have left it out, the butternut flavour was a little over-powered - oooooh, get me, Master Chef :mad: Method: * Preheat oven to 220° * Peel butternut squash and sweet potatoes * Chop into medium sized chunks * Using a little drop of the olive oil, grease a non-stick baking tray * Place squash / sweet potatoes on tray * ‘Paint’ them with a little olive oil (remembering to save some to cook the onions) * Place in oven for ½ an hour * Meanwhile, heat the remaining olive oil in a non-stick pan * Chop onions finely and add to the pan, cover and ‘sweat’ them on a medium-low heat for 15 minutes, stirring often as they don’t need to brown. * When ready add all of the ingredients + stock and water to a bowl / blender and whiz up until a smooth, creamy consistency. Add more water as needed. * Return to stove and heat thoroughly to serve. PARSNIP AND LEEK SOUP Makes approx 9 x 280ml portions (or 2 ladles-full :mad: Cost per portion: 45p-50p Calories per portion: 160 cals Ingredients: 4 Large Parsnips 1 Medium Sweet Potato 3 Large Leeks 1oz butter 2.5mls (½ teaspoon) of olive oil 1 Bay Leaf 70mls Single Cream 1 Pint chicken Stock – fresh or cubes 3 Pints Water Salt and Pepper to taste Method: * Preheat oven to 210° * Peel Parsnips and sweet potato, chop into medium chunks (don’t leave ends long and thin or they’ll burn Place on non-stick tray and brush with olive oil. Pop in middle of oven for 30 minutes. * Wash and trim leeks (about two thirds of the length). Slice finely. * Heat remaining olive oil and butter gently on low heat in non-stick pan (olive oil should stop butter from burning). * Add leeks and 1 bay leaf to pan. Cover and sweat them over a low heat for 20 minutes, stirring regularly. (Add a little chicken stock if too dry) * When leeks and parsnips are ready transfer them to either a mixing bowl or blender. ***REMEMBER TO REMOVE THE BAY LEAF BEFORE YOU BLEND!*** * Add stock, water, cream, salt and pepper. * Whiz up until a smooth consistency. * Return to pan and heat thoroughly before serving.

Well I would LOVE diarrohea!! I have the opposite problem despite drinking prune juice and having now gotten onto puree veg and weetabix!! Have resorted to gylcerine suppositories but as they are no longer on sale here, I have bought them on the internet!!! Wish me luck! Love MV

Hi I've been banded since 9th Feb 2007 and am still on the mushy foods. I can't tolerate bread but managed a slice of toast once...the next time it was returned to sender!! Apparently the crunchy stuff is easier to tolerate (haven't tried any yet though) and some people have reported finding fajhitas and pitta bread more easily tolerated. Pie crust....NOOOO....You just had a band fitted so that you can't eat these naughty things, and you don't want too much carbs anyway...and then only complex carbs. Forget pastry and pie crust and all things calorie laden. It's hard to know what to eat when bread is out of the equation but you get used to it pretty quickly. Yes, Baked beans are a mushy...and full of Protein too so a good thing to eat...but the 'skins' can irritate in the early days. Hope this is helpful Love MV

Thanks....I'm well pleased coz although I knew I'd lost a bit (the bath sheet actually met when I wrapped it around me...LOL) I wasn't expecting that much, especially as before the band I'd been totally unsuccesful with diets. Imagine my delight when she told me what I'd lost??? :clap2: Realistically I know it will slow down now but I really hope I can lose at least another stone or more by my next appointment in May. I'll be happy for it to slow then. Good luck for Monday...will be thinking about you! Love MV

Hiya I had my banding done on the NHS 6 weeks ago and to date have lost 1 stone 10 lbs. Had my 6 week post op check Tuesday 27th and could have had a fill then but my restriction is still good so have declined. My next appointment is in May and I can have a fill then if I need one but have been told to call if my restriction lessens between now and then and they'll arrange it for me. With Easter upon us, the wait will be about three weeks and all fills are done under x-ray apparently. Love MV

Hi I asked my GP about banding last July, got my first consultation at the begining of September, second consultation 13th December, banded 9th February 2007. Hope that helps. Love MV

Hello, lovely to meet you too. Paris eh? Hope you fitted a romantic weekend into that! LOL How are you feeling post op? I was pretty rough the first week and I think that it took me a good three weeks to recover to the point where I actually felt well. Am still a little sore even now at two of my surgical sites. Have lost 1stone 10lbs so far in six weeks so am pleased as punch. Take care Love MV