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Everything posted by Robyn Cabrera
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July sleevers please check in..
Robyn Cabrera replied to shannyd4's topic in Gastric Sleeve Surgery Forums
Sleeved 7/22. My starting weight was 362. Day of surgery was 339. Today's weight is 262. The sleeve was the best decision I ever made! Hunger is starting to come back a big but is still very manageable. -
Just putting it out there, so 'dirty' little secrets may see the light of day!
Robyn Cabrera replied to Madam Reverie's topic in Gastric Sleeve Surgery Forums
I sometimes drink with a straw. And on Friday I ate some animal fries from In N Out. They were damn good!! Sent from my iPhone using VST -
Info on how to add friends on MyFitnessPal.com
Robyn Cabrera replied to mswisdom's topic in PRE-Operation Weight Loss Surgery Q&A
I'm not sure how to add friends by username on my phone but I need buddies too. My username is RobynCabrera. Please add me -
July sleevers please check in..
Robyn Cabrera replied to shannyd4's topic in Gastric Sleeve Surgery Forums
Sleeved 7/22 Starting weight: 362 Surgery weight: 339 Current weight: 303 I hope to get to twoville next week. Can't even remember last time I was in the 200's. yay for the sleeve!! Sent from my iPhone using VST -
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26/28 and 30/32 Clothes
Robyn Cabrera replied to butterfly_gal's topic in General Weight Loss Surgery Discussions
There's a group on Facebook called fattoo - grand for people that want to sell larger clothes. I'm gonna try to sell some of my 30/32 stuff too Sent from my iPhone using VST -
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July sleevers please check in..
Robyn Cabrera replied to shannyd4's topic in Gastric Sleeve Surgery Forums
Rak, how are you getting your calories in? I e been trying to bump mine up to around 800 but I eat so little at each meal I'm having a hard time doing that? What kind of things are you eating? Sent from my iPhone using VST -
July sleevers please check in..
Robyn Cabrera replied to shannyd4's topic in Gastric Sleeve Surgery Forums
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July sleevers please check in..
Robyn Cabrera replied to shannyd4's topic in Gastric Sleeve Surgery Forums
Sleeved 7/22. Down 30 lbs post op and 53 lbs total with pre-op liquid diet. I've been stalled the last 5 or 6 days. Sent from my iPhone using VST -
I'm just over 4 weeks out and am struggling with my exercise. I did fine walking every day while I was off work - 3 weeks. But since I came back last week I haven't had the energy in the afternoons to walk. I probably just need to get up earlier and do it in the morning. Any tips for what you guys did when energy was still a little low? Sent from my iPhone using VST
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Clothes size 24, sandals and boots size 10
Robyn Cabrera replied to Spoiled1's topic in General Weight Loss Surgery Discussions
I'd like to see them as well Sent from my iPhone using VST -
It might be good to try to find a support group in your area Sent from my iPhone using VST
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I just saw this recipe and I thought it sounded like a good one for my fellow sleevers. I haven't tried it so no testament to how it will turn out. If any of you try it, let me know how it is. Cauliflower Sauce Tastes like alfredo sauce with only 50 calories in 1/2 cup instead of 500 calories in 1/2 cup Alfredo 8 large cloves garlic, minced 2 tablespoons butter 5-6 cups cauliflower florets 6-7 cups vegetable broth or Water 1 teaspoon salt (more to taste) 1/2 teaspoon pepper (more to taste) 1/2 cup milk (more to taste) 1 tablespoon Olive Oil Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside. Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot. If the sauce starts to look dry, add a few drops of water, milk, or olive oil. you could add Parmesan cheese as well
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I've had the smoky grilled teriyaki. It's expensive in the stores so $35 might not be too bad. It's the best beef jerky I've ever had!! Sent from my iPhone using VST
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GARLICKY BROCCOLI AND RICOTTA
Robyn Cabrera replied to Bellanthin's topic in Vegetarian, vegan, raw foods
I'm so making this right now! Sent from my iPhone using VST -
Wow good job. You look fabulous!!
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Before and after vacation pictures
Robyn Cabrera replied to Richard Foor's topic in Weight Loss Surgery Success Stories
OMG! No kidding what a difference a year makes. You look great! It's fun to look at the before and afters to get an idea of what to expect -
I've been pretty bummed with the liquid diet considering that I did it for 3 weeks pre op and have 2 more weeks (4 total) post op. But... Today I got in my car and had to move the seat FORWARD!! I don't think it's moved from all the way back since I got the car. Woohoo. Sent from my iPhone using VST
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Feeling great today
Robyn Cabrera replied to Robyn Cabrera's topic in POST-Operation Weight Loss Surgery Q&A
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Feeling great today
Robyn Cabrera replied to Robyn Cabrera's topic in POST-Operation Weight Loss Surgery Q&A
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Feeling great today
Robyn Cabrera replied to Robyn Cabrera's topic in POST-Operation Weight Loss Surgery Q&A
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Feeling great today
Robyn Cabrera replied to Robyn Cabrera's topic in POST-Operation Weight Loss Surgery Q&A
Surgery was July 22nd. My doctor wanted me on liquids for 2 weeks before but I was a little worried about my liver not shrinking enough so I added an extra week. I was feeling physically pretty good about 3 days post op - shouldn't take you too long! Sent from my iPhone using VST