bcorder82

GREAT way to celebrate my 6 month surgiversary! 100 lbs. gone from my highest weight of 289 in Oct.!!!

Highest weight-289 lbs. (Oct. 2012) Surgery weight-270 lbs. (12/20/2012) Weight as of today (6-17-2013) 191 lbs. So a total of 98 lbs. gone since Oct. Loving my sleeve!!!

I'm averysmama82 on MFP...feel free to add me! I could always use more encouragement!

Thanks for the input y'all! I think I'm gonna give it a try. My NUT is ok with carbs and calories as long as I stay under 20 grams of fat per day and get my necessary protein. The awesome thing about their online menu is that you can build a bowl of the ingredients you want and it gives you the nutrition info. The one I built was14 grams of protein, 4 grams of fat, 11 carbs, 194 calories, and 4 grams of sugar...and that's including noodles. Not too shabby I guess.

There's a new Mongolian grill in town called Hu Hot. Anyone familiar with it? I glanced at their menu online and it seems ok. I was just wondering if anyone had been there. If so, what ingredients do you choose?

Ok, I was sleeved on Dec. 20th 2012. I've lost 45 lbs. since my first consult in Oct. (19 lbs. pre-op and 26 lbs. post-op) But now I'm feeling overwhelmed. I'm thankful for every single lb. lost, but I still have SO far to go!!!

I joined MFP to help me keep track of everything. Its an awesome app but I'm looking for new friends/support. My user name is averysmama82

You can add me. I just joined and am looking for new friends... averysmama82

Are any of you using myfitnesspal.com? I just joined and am looking for new friends.

Oh wow!!! I made this for dinner tonight. I used the sun dried tomato alfredo and its awesome! I didn't have any parmesan cheese, but its ok. I'm not a fan of it anyway.

Ingredients 2 (10 ounce) cans chicken breasts 1 (8 ounce) packages fat free cream cheese, softened 1/2 cup frank's redhot original cayenne pepper sauce 1/2 cup shredded part-skim mozzarella cheese 1/4 cup fat free ranch dressing 1/4 cup fat-free Greek yogurt Directions 1. Preheat oven to 350 degrees. 2. Place cream cheese in a medium bowl and stir until smooth. Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish. 3. Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy! 4. P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we've also dunked baked tortilla chips into it and used it as a sandwich spread! 5. HG Alternative! To make this dish FAST, skip the oven altogether. Prepare dip according to the directions, but in a microwave-safe dish. Then microwave uncovered on high for 5 minutes (stopping and stirring halfway through cooking), or until hot.

Thankfully starting soft foods on Friday! I know for sure I'm gonna try the ricotta bake and buffalo chicken dip. Any other suggestions?

I was on clear liquids for one week post-op. Then 2 weeks on full liquids (which thankfully is over in 4 days). Then 3 weeks of soft foods before progressing to a normal diet. But as you can tell, each surgeon is different.

I was sleeved on 12/20 and I'm down 13 lbs. I'm on the 2nd day of a stall and its sooo frustrating!!!

Candy the girl who took mine out at our surgeon's office isn't so bad. She took mine out today and there was only one that REALLY hurt and it was on my largest incision. Best of luck!!!