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Ashlegal

Gastric Bypass Patients
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Posts posted by Ashlegal

  1. Posted

    Monday my supervising attorney ordered Chinese Take-Out for the entire office. When it was delivered the the entire 11th floor smelled heavenly.

    There was no place for me to hide and I felt as if I had entered the third circle of hell. Dante was visiting me as I sat at my desk engulfed in flame passing time in what is best described as Gluttony.

    Did Daniel Webster provide legal representation for you? :)

    No as I have never needed legal representation. I'm a good girl.

  2. Posted

    Or wonton Soup with the wontons...reason I ask we're going to a Chinese restaurant tonight for my brothers bday and have no idea what to eat or not to eat at all!!

    The biggest issue with Chinese food is the ingredients they use to make the food so yummy. Most of it is cooked with some sort of sugar, usually palm and the sauces are loaded with calories. I haven't tempted Chinese food yet as I would only eat it at home and have not had that chance.

    I'd hate to be out and have a bad reaction to something. Ya know?

  3. Posted

    I had shrimp eleven days post-op and had absolutely no issues. I bought some at Wholefoods, cooked 3-4 of them in a small saute' pan with olive oil, salt, pepper, a squeeze of lemon and fresh parsley on top. Sometimes I would cut them up, other times I just took small bites until I was full. I have shrimp at least twice a week. I make a homemade cocktail sauce and it is always satisfying.

    I would not eat the Wontons as they are basically steamed carbs. You can chew, chew, chew and like bread they will fill your pouch up with no nutritional value. I have had egg drop Soup and hot and sour soup. Both gave me no problems.

    ceviche001.jpg

  6. Posted

    No, no, no..that isn't my sandwich. I just wanted to give a visual of the end product. I did have a sliced chicken breast, spicy mustard and Havarti cheese sandwich this afternoon. I was only able to eat half and used the "cloud" bread as the bun.

    I had surgery seven weeks ago and was never required a pureed food stage. By day ten I was allowed soft Proteins and by my first month was eating well cooking veggies, canned fruits, juicy pork loin, moist chicken, tender turkey, shrimp, baked flaky fish and of course the usual cottage cheese, yogurt, cheese sticks, lean deli meats.

    @Ashlegal. Just curious, and off topic, but I can't resist asking......you had your surgery last month and is able to eat sandwich in the picture? Thanks for sharing the recipe.

  8. Posted

    I have used both. The first time all I had on hand was full-fat and they turned out wonderful, the recipe listed is I believe for reduced.

    I have also added "mix-ins" because they are pretty bland without having anything added to the recipe. I have made sweet(er) versions where I added liquid Splenda or savory ones with a pinch of black pepper, garlic salt and sea salt. The sweet ones are great toasted with a smear of sugar free preserves. Yum!

    I have seen this, but have never tried it. You talked me into it! One question...did you use full-fat or reduced fat cream cheese? Thanks for the recipe!

  9. Posted

    I actually cook big batches of Soups I know I can freeze. It is always nice to have a few handy in a pinch on busy days. I also take some to work and make sure an elderly neighbor gets some of everything I make.

    :)

    thanks the OP must be cooking for an army!!

  11. Posted

    bread is the bane of my existence. Bittersweet. I have always considered a slice of toast, chunk of fresh baguette, a bagel with cream cheese, etc, to be a perfectly acceptable meal. But it is not and since I started my WLS journey bread has not even been in my house.

    That doesn't mean I haven't craved it, hunted the internet for a reasonable substitute or sifted through hundreds of "bread" recipes on Pinterest.

    Then I came across a post on another forum where a member was RAVING about a recipe for "cloud bread." She said it was awesome, amazing and we should all give it a try.

    And I did. And it was amazing. I had chicken salad on a couple of "slices" and it felt like be reunited with a long lost friend.

    Here is the recipe, try it, you won't regret it..

    CLOUD BREAD

    2 eggs Separated

    2 oz Cream Cheese

    1/8 tsp cream of tartar

    Preheat oven to 300′.

    Separate eggs. Whites in one bowl, yolks in another.

    Add cream cheese to yolks and mix until smooth. In the other bowl add cream of tartar to whites, and beat with hand mixer on high until fluffy and peaks form.

    Carefully add the yolk mixture to the white mixture and fold to combine

    tupperware overnight. Like Magic they turn into “buns”.

    Enjoy!

    cloud-bread-055.jpg?w=300&h=225 cloudbread.jpg?w=300&h=300

    sp78 reacted to this

  12. Posted

    I love soup! I have always been a Soup lover and have fallen deeper in love since having RNY surgery.

    I made the following soup(s) tonight, Sunday night and will be making the third one on Friday night.

    Sharing is caring!

    Low Carb Avgolemeno (Greek chicken, Lemon & Egg Soup)
    INGREDIENTS
    • 4 cups cooked, shredded chicken
    • 10 cups chicken stock or broth
    • 3 eggs
    • ⅓ cup fresh lemon juice
    • 2 cups cooked spaghetti squash
    • ¼ cup fresh parsley, chopped
    • salt and pepper to taste
    • freshly grated parmesan cheese (optional)
    INSTRUCTIONS
    1. Add the chicken and broth to a large saucepan and bring to a boil. Remove from the heat. In a medium bowl whisk the eggs and lemon juice together until frothy. Slowly whisk 2 cups of hot stock into the egg mixture - don't just dump it in or you'll end up with scrambled eggs! Once the stock has been incorporated into the egg mixture, add back to the pot. Stir in the spaghetti squash and gently reheat the soup if necessary - don't bring to a boil or the eggs may curdle. Season with salt and pepper. Serve hot, garnished with chopped parsley and grated parmesan cheese (optional).
    NOTE:
    Approx nutrition info per serving: 289 calories, 15g fat, 4g net carbs, 33g Protein
    Slow Cooker Chicken Enchilada Soup
    Ingredients
    1. 1 1/2 lbs. boneless skinless chicken breasts
    2. 1 medium yellow onion, diced
    3. 1 bell pepper, thinly sliced
    4. 1 jalapeno, diced
    5. 2 cloves garlic, minced
    6. 1 15-oz. can diced tomatoes
    7. 2 cups chicken stock
    8. 1 tbsp chili powder
    9. 1 tbsp cumin
    10. 1 tsp dried oregano
    11. 1/2 tsp paprika
    12. Salt and freshly ground pepper, to taste
    13. 2 tbsp fresh cilantro, chopped
    14. 1 avocado, pitted and sliced
    Instructions
    1. Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.

    meat and vegetables
  13. 1 pound of ground meat
  14. 2 onions chopped
  15. about 5 yellow squash, cut into small pieces
  16. 1 cup of shredded carrots
  17. 2 large cans of tomatoes, undrained
  18. 3 cups of beef broth
  19. ⅓ cup of heavy whipping cream
  20. 1 cup of shredded cheddar cheese (more for topping)
  21. 2 tsp of salt
  22. 1 tsp of pepper
  23. 1 tsp of red pepper flakes
  24. 2 tablespoons of Italian seasoning
  25. 1 tsp of garlic powder
  26. 1 tsp of cumin powder
  27. ½ tsp of glucomannan (optional)
Instructions
  1. Heat your coconut oil in your heavy soup pot.
  2. Brown your meat.
  3. Add your chopped onions and cook until translucent.
  4. Next, add in your carrots and squash, tomatoes, broth, and seasoning.
  5. Let simmer for 1 hour.
  6. Add in your heavy whipping cream and cheese and stir to combine and cook an additional hour.
  7. Sprinkle the glucomannan on top over soup and mix in well to thicken your soup.
  8. I like to let my soup cook for a good 3 hours to get the flavors really combined together.
  9. Serve with additional cheese on top.

  • Posted

    I had serious doubts during the six month weigh ins, the last time I met with my surgeon and while I was in pre-op waiting to go into surgery. It is a common thread among those deciding to make such a big, life changing decision.

    I would play over and over in my head the "what if's", the "how comes" the "what happens when"...It was at times so frustrating, nerve-wrecking and exciting. I was on my way to having a new life, a new chance at something, a different, better, healthier me and yet I still had doubts. I am seven weeks post-op and have small meltdowns at least once a week. It is a serious life style change that starts from your head to your toes. Your head needs to be re-programmed and your toes need to always be moving you forward.

    I don't know about you but I have been a yo-yo dieter since I was a teen. 20 years of losing, gaining, losing, gaining more than I lost, losing a little, gaining more; made me aware that I needed a drastic decision to be made.

    This is not an easy decision, it is not an easy way to get out of being obese and most importantly it is not just about losing weight. It is so much more and because it is, all the work, all the effort, all the challenges, the doubts, the worries, the sacrifices are worth it.

    It is outside of being a mother the biggest dedication I have to this life I was given. It takes incredible will-power to change the habits of 20 plus years and to make a commitment so great that in a year (or less, or more) you won't recognize the person you see today, she'll be a memory that validates your decision to have WLS.

  • Posted

    • 1 pound ground beef
    1 pound ground pork½ cup almond flour½ cup grated Parmesan cheese⅓ cup Water1 teaspoon dried parsley flakes¾ teaspoon garlic powder¾ teaspoon salt½ teaspoon dried oregano½ teaspoon onion powder¼ teaspoon fresh black pepper

    I used the above recipe two nights ago and it was great! I did use ground beef but ground turkey would be an okay substitute. I froze the ones I wasn't intending on using right away.

    I enjoyed them over some zoodles! It definitely satisfied any "Italian food" craving I may have had.

  • Posted

    I had a date set, all my tests/screenings/labs complete and in the final weigh in before submitting the packet to insurance I had gained TWO POUNDS. A whole two pounds. When the packet was submitted, I weighed two pounds higher than I did the first month of weigh ins and was denied.

    Having a surgery date doesn't mean you have been approved by your insurance company. My surgery was changed three times before I was officially in the operating room. Surgeons, their staff, the surgical center, their staff are busy individuals and don't like scheduling surgeries "last minute", so they "pencil in" surgeries as tentative.

    Another issue is the liver shrink. It is imperative that your liver is of a certain size to complete the surgery safely. Some people don't lose any weight during their pre-op and are denied surgery. Gaining is an even bigger problem.

    The whole idea behind pre-op is about prep. Prep for the surgery to be safely completed, prep for you to prepare for the incredible change in eating habits after surgery, prep for the mental expectations you'll endure after surgery, prep for the dedication it will take to make your surgery successful.

    Stress, hormones, not eating right

  • Posted

    I don't sugar coat ANYTHING with regards to ANYONE.

    With that said, most of what you or another member may view as "rude" wasn't actually intended to be rude.

    When people don't hear what they want to hear (or more like read) they assign a tone of voice to the words.

    In their minds they have determined that the replying post was intended to be snarky, un-supportive, rude or mean.

    Me personally, if I reply to a post, I am offering my support. When I don't reply it simply means I had nothing to contribute.

  • Posted

    Thanks for caring!

    I will have to call first thing in the morning. This weekend was a bear to get through and I can't maintain my responsibilities in this much pain. Ugh!

    I guess it is par for the course and something I'll just have to figure out.

    I am so sorry you are in so much pain. That is an awful thing to deal with. I don't have that kind of issue, but I can tell you that my endocrinologist told me that my Synthroid (thyroid med) and possibly HRT may not absorb as well and we may have to adjust doses and sure enough I have had to increase my Synthroid and my anti-depressant. So I suppose it would make sense that your med would work differently also. I hope your PM doctor can find a solution that will help soon. Don't let them off the hook. Call them on Monday and see what they found out. :) I know that doesn't help you over the weekend though...

  • Posted

    I bought a can of peaches a couple of weeks ago and while it was decent, I instantly craved a fresh, ripe, juicy peach. Bummer for me as the season is over and peaches are $3.99 a pound.

    I've had cooked til soft fruits and veggies but I am craving the snap, the crunch the taste of fresh. I just have two weeks to go but seems like an eternity.

    I think my first piece of fresh fruit was a peach. I haven't had any adverse reactions to any fresh fruits and vegetables. I recommend taking small bites, chewing thoroughly, and eating slowly when trying new foods (or eating any foods).

  • Posted

    Does sugar free cause dumping?

    It is not expected to cause dumping but that doesn't mean that sugar free doesn't have sugar alcohols and those have been known to cause dumping.

    I drink sugar free drinks, eat sugar free puddings, popscicles, Jell-O, some ice creams and yogurts; I have never experienced dumping.

    And to be fair I've had a few items (very little) that had plain ol' white sugar. No issues. Everyone is different.

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