BeagleLover

It sounds like a mistake that happened after bank hours. What's the big deal?

@@SuperDave, losing 150lbs. on your own is a testament to your tenacity! Well done, now and in the future, I'm sure. Thanks for sharing your story!

BBQ Raspberry Hoisin chicken http://www.kitchendaily.com/recipe/barbecued-raspberry-hoisin-chicken?utm_source=explorer.sheknows.com&utm_medium=referral&utm_campaign=ske_53ffafd90d2f37b946000038 Ingredients 1 cup fresh or frozen raspberry ¾ cup hoisin sauce (see Ingredient Note) 5 Tbsp rice vinegar, divided 1 clove garlic 1 strip (2-by-1/2-inch) orange zest 1 Tbsp chopped fresh ginger ⅛ tsp freshly ground pepper pinch of crushed red pepper 1 ½ lb boneless, skinless chicken thighs, trimmed, each cut into 3 crosswise strips 2 ½ cup Water 1 cup long- or medium-grain brown rice ⅓ cup thinly sliced scallion greens, divided Directions 1. Combine raspberries, hoisin sauce, 3 tablespoons rice vinegar, garlic, orange zest, ginger, pepper and crushed red pepper in a blender or food processor. Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping sauce. 2. Transfer the remaining marinade to a medium bowl and add chicken; stir to coat. Cover and refrigerate for at least 2 hours and up to 24 hours. 3. Combine water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until most of the liquid has been absorbed, 40 to 50 minutes. Remove from the heat and let stand, covered, until ready to serve. 4. Preheat grill to medium-high or preheat the broiler to high. 5. Meanwhile, remove the chicken from the marinade, scrape off excess (discard marinade), and thread onto 4 skewers, distributing equally. 6. Grill the chicken until browned and cooked through, 3 to 4 minutes per side. If using the broiler, place the chicken on a broiler pan coated with cooking spray and broil 4 inches from the heat source until cooked through, about 5 minutes per side. 7. Just before serving, sprinkle the rice with the remaining 2 tablespoons vinegar and 1/4 cup scallions; fluff with a fork. Sprinkle the chicken and rice with the remaining scallions. Serve with the reserved dipping sauce. Ingredient Note: Hoisin sauce is a thick, dark brown, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket. NOTE: If it is not convenient to grill, don't bother with the skewers; you can bake the chicken at 325 degrees for an hour. 4oz. = 21grams of Protein

For crunch, I suggest puffed rice chips in various flavors.

Chapstick

I think it would be a good idea to call your surgeon.

Small burps are my "indicator" that I am getting close to my limit. I need to stop eating pretty soon.

Raw carrot salad: grated fresh carrots, very low calorie mayo + raisins. Allow some time for the flavors to meld. Flax seeds

Do you have Protein shake powder? I've found them pretty satisfying.

I'm having the same experience.

Sounds like you might need to postpone the surgery and get clearance from a cardiologist to make sure you are stable enough. This really isn't an anesthesiologist's area of expertise.

You are VERY close to your goal. You look fabulous!!!

If I lived that far away, I would get a basic free weight bench and weights + ankle weights + dumbells. In some respects, this is better than the large gym machines because you also build up the supporting balancing muscles that keep the weights going in a straight line up and down. Also, you could get an exercise bike and stick it in front of the TV to avoid monotony. You could do everything you need with this equipment.

Since being sleeved a month & a half ago, other peoples' portions look SO huge!!! I notice all the street signs and ads for basically, JUNK food. Lots of carbs and sugar, very little Protein.

No, just follow the rules... eat Protein first, veggies second and third, if you have more room, the carbs. Drink 64oz. of low or no calorie liquid per day. Do aerobic activity and lift weights as your energy level allows. Follow the program. This will pass. I only weigh myself once a week.

Congratulations for getting to the "other side"! How long do you need to stay in the hospital?

Vary the liquids a lot, making sure it's no more than 5 calories/8oz. Keep a cup on your desk and take sips throughout the day. I didn't used to drink that much either.

For a BMI of 35 - 40, you need one or two co-morbid conditions. At BMI of 40 or over, there is no such requirement. I understand the feeling of wanting to give up. I just want to clear something up that you mentioned. If you qualify for weight loss surgery, all of the surgery options are available to you, not just lap band.

Holy smokes! You so sooo gooood & happy!

I was diabetic for 4 years before getting sleeved. I use Sweet N' Low for cold food or drink, Splenda if I'm going to bake, for example, pies.

My doctor prescribes Protonix for all his patients. Reducing the stomach acid allows the sleeve to heal quicker. Your minimum liquids sound a bit low-- should be at least 64oz/day.

I think it would be help you to keep a spreadsheet to keep track of Protein eaten and the number of ounces you drank. At the end of the day, it's easy to sum them up. The protein should come out to at least 60 grams. The liquids should be at least 64 ounces. I was sleeved on Sept. 26th. To get 60 grams of protein in, I need to have at least one Protein shake (21 grams) blended in unsweetened soymilk (7 grams of protein). Do you use these? For liquids, anything 5 calories per cup or less is OK to drink. The instructions given by our nutritionist is to eat protein first, vegetables second and, IF you still want the carbs, have some. I would knock off extra carbs and alcoholic drinks. It's normal to go through a stall. Eating enough protein and drinking sufficient liquids sometimes gets the weight loss going again. Best wishes.

Wow. Are you going to have the sleeve surgery done in the U.S.?

What is your insurance? What is their appeal procedure?

Does you daughter have co-morbidities that are untreated or unsuccessfully treated?