ms.sss

+1 Another unexpected benefit: no more stinky pits! (Though i dunno if this is because of the arm lift, or just the weight loss in general…???)

And the mini foods continue… A mini maple bacon butter tart: est. 150 calories. Ate it all in a span of about a minute…will likely regret it in about 30…whatevs.

Chillin’ on the front porch watching the world go by and figured, let’s pose for a pic! Its a beautiful day today and I’m hanging out here until dinnertime! P.S. my effort to get an even tan this summer were for naught. My stomach looks florescent white compared to the rest of me 😂

Mr. just handed me this super-cute caprese salad on a stick! Cherry heirloom tomato, fresh mozzarella, basil leaves, dressed with balsamic and olive oil: est. 25 calories Gobbled it up in 2 seconds flat. 😂

A two-for-1 yesterday; an OOTD and an NsV. OOTD of leggings and a tank to wear on a little spur-of-the-moment road trip to Niagara, where this statue of Nikola Tesla was screaming to be taken a pic with. The NSV being that it took no effort at all to hop on (and jump off!) that statue base to get the pic. 100+ lbs ago, this would have been very challenging…and i probably wouldn’t have even tried, lol.

Va-va-voooooommmmmm!

You may find others won’t notice for a while (no one outside my immediate family noticed until I lost 50-60 lbs! Lol)

I just responded to a post with a similar inquiry as yours, lol. Instead of typing it all out here again, i’ll just include the link to it below (yeah, im lazy): Good Luck! ❤️

Not sure how tall you are, but we sorta had similar starting BMIs (I started off at BMI 43 @ 235 lbs…i’m 5’2”) Based on BMI 25 as “normal weight” (in my case would have been 135 lbs goal weight), my doc said he would consider me a success if I lost 60-70 lbs (i.e., 60-70% of my 100lbs excess weight) within a year. Ended up losing 120% of my excess weight (110-ish lbs in 7 mnths, and another 10-ish in the first couple months of maintenance). Been more or less sitting at 115lbs for over 2 years now. I’ll be 3 years out from sleeve surgery in October. Honestly, barring any medical conditions, you can lose as much as you are willing to put the effort in for. Good Luck! ❤️

I heart buck-a-shuck nights! Tonight’s dinner: Oysters! Had a dozen: 120 calories

I made efforts to get into maintenance on purpose after reaching goal (127). I still lost another 10-ish lbs after that anyway during the transition. Im 115 now (+\- 5 lbs), and have basically been here for over 2 years. I did get down to sub-110 for a couple months a year and a half ago, but that didn’t last long and i made no real effort to get back to 115. Also went up as high as 120 a couple times, which also didn’t last long, but it did take a small effort on my part to get back to 115. I’ll be 3 years out in October. p.s. I started off with a BMI of 43 (am BMI 21 today). I’m 5’2”.

Pretty…now model them! (Please ❤️)

I would say wait till u are cleared by ur doc to do anything beyond walking. i was cleared for everything by 1 month post op but didn’t really do more than walking until about month 3. Then i went nuts trying everything until I found something i liked: weights, zumba, tap dancing, salsa, yoga, running, bouldering/rock climbing, swimming. im 3 years out now and the only thing i do almost daily (and LIKE doing) is running. Will likely go back to doing hot yoga and rock climbing and swimming when i feel more comfortable about these establishments pandemic-wise. But basically, once cleared, listen to ur body…it will tell you what and how much it wants to do. Good Luck! ❤️

I had total food aversion for the first couple months (not just being “un-hungry”, but actually repulsed by the thought of eating something).. It got a little better as time went on…if I remember correctly, i’d say by around month 5 or 6, i was only turned off by food about 1/2 the time. I’m almost 3 years out now and it still happens occasionally (like a couple times a month, i’d guess). i’ve got used to it, and of course there are days when I’m actually super hungry, so it all evens out in the end.

Why yes, yes I did:

But the crust is the best part!!!! Otherwise its just a fritatta, lol. I’ve had quiche on the brain for days now, and i was also thinking a chicken crust would also be an option. Less carbs, less cals, lotsa protein! And delicious! I’ve done chicken crust pizzas successfully , cant see why it couldn’t be adapted as a savoury pie shell…?? Easy peasy: 1lb ground chicken, 1/4 cup grated parm, 1/2 cup shredded mozzarella. Mix and press to shape on parchment paper or pie pan, bake at 400 for 20 mins. Then use as desired. Yields enough for 2 9” pizza crusts (and likely 2 regular depth pie pans)…approx 800 cals for all of it.

Mr. went on pizza making mode and fed our little party with a whole lotta pizzas! Each one was different and would be too much to list out the different toppings here (plus, i’m lazy!), but i will say that i had a bite of 6 of the 8 pizzas (i skipped the plain margarita one and the one with olives) and my fave was the one with the truffle bechamel base, crispy prosciutto, and grilled pineapple. They didn’t want to top any of the pizzas with some spicy anchovies before it went in the pizza oven, so i just added some afterwards. Still worked, yum! My six bites was probably equivalent to 1 slice of pizza in total, and with all the different toppings, i just estimated 220 calories in MFP. 🤷🏻‍♀️

Cheese isn’t required at all for a quiche actually…you can put as little or as much as u want (or none at all…but cheese is delicious so ours is always loaded with cheese!)

I’m 50. I had my plastics done a little over 1.5 years ago Don’t regret it one bit. If anything I kinda wish I did more, lol. I did find that the more weight I lost, I looked less lumpy, but i did look more “crepe-y” But then the plastics got rid of most of the droopiness (my inner thighs and a$$ are still floppy looking as I did not “plastizise” those areas, but I can live with that, so its all good) in the link of the pic below, the last pic on the second row was me about a month before my procedures. The 3 pics on the last row are different times AFTER plastics. Bur even if I didn’t have the plastics, all the floppiness was easily hidden under clothes (see the clothed pics of me in the earlier shots) whatever you decide, do what makes YOU happy and comfortable. Age is just a number. Good luck! ❤️

@ShoppGirl: well that looks pretty awesome for your first try, heck it looks pretty awesome even if it was your 100th try! #ilovequiche So whats the verdict? Did it taste as good as it looks? re: calorie counts: yeah, almond flour, while low in carbs actually has more cals than wheat based flours. Using turkey bacon though is def lower in cals than the same amount of regular bacon. Some things i can think of to lower the calorie count for a possible next attempt: — switch to a no-butter crust (included a recipe i used before at the bottom of this post). Not even close to as rich and flaky as a butter based one, but it’ll do. And its super easy to execute. — reduce the amount of cheese — sub out a couple whole eggs for 2 egg whites each. - use lower fat milk (2% or whole, or even cashew milk) instead of heavy cream. Easy Crust (chill time 20 mins) 1 cup flour 1/2 teaspoon salt 1⁄3 cup olive oil (or canola oil) 1⁄3 cup ice water Mix flour and salt with fork. Beat oil and water with whisk or fork to thicken. Pour into flour and mix with fork, then hands until ball forms Roll out the dough and press into pie/cake pan Poke with fork several times and put in the fridge for min 20 mins…longer if u can.) Use! ta-da!

Actually i think your original statement is also true as well. “honestly, there are a LOT more people who never make it to goal than there are those who make it.”

@WishMeSmaller: you look like you’ve been surfing for years, lol!!! Another benefit of being fabulously tall with long limbs. I tried surfing years ago but my short stubby arms were not long enough to reach over the sides of the board to paddle, lol. BTW: you are now the skinniest person in group pictures 😉 @Arabesque: yes, model that outfit please. It will look way better on YOU than the bed. @kristieshannon: your shorts and tee may not be one of those body con dresses you rock, but you definitely look happy/content in front of the bean, and that trumps your fab bod. @Kris77, @sillykitty : HOLY BIKINI BABES!!! 🔥🔥😍😍💪🏼💪🏼. Your boobs are mesmerizing, omg. Is it bad that I want to reach out and pet them??? (Sorry for objectifying you, but for reals, ladies, omg 😍). When pandemic ends, I vote we all meet up on a beach somewhere and strut our collective stuff.

“Too thin” is all relative. You won’t know at what weight will look “too thin” to YOU, until you get there, and when you do, it’s generally quite easy to stop (just eat more or more higher calorie stuff).. To date, I have only read of exactly ONE person on here who got BELOW normal BMI range and truly struggled to stop losing weight (and i’ve been on here for almost 3 years). Most peeps stuggle got to get/keep the weight off. Granted, i’ve read of people who lost a few more pounds after entering maintenance, but I don’t think anyone was truly unhappy about it for very long (i’e., weight came back or they just ended up liking being thinner). Personal anecdote: I got to normal BMI range and stopped before I reached my original goal of 120 as I too felt like i was looking too thin at 127. Ended up losing a bit more, but not because the lbs were just melting off by itself, but because it took me a couple months to transition from consuming weight loss calories to consuming maintenance calories (like breaking a habit, physically AND mentally). Eventually I stopped at 115, and have been sitting here (+/- 5lbs) for over 2 years. Funny thing is I think (and others agree) that I looked waaaaay more drawn and gaunt immediately after weight loss phase at 127 than I do today at 115 (i think it’s because of the carbs, lol) Good Luck! ❤️

I love me some quiche too, lol. The entire fam likes them as well so i can make as many as I want!! Attaching both the crust and filling recipe I used below. Crust: https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/ I only used about 1/4 of the finished dough for lining a 7” deep dish spring form pan (the other 3/4 is being reserved for a peach pie im making in a couple days). Filling: https://addapinch.com/bacon-and-mushroom-quiche-recipe/ Used portobello instead, and put in a bit more than 2 cups (instead of 1.5) of a cheese mix (basically what i had in the fridge, lol; old cheddar, mozzarella and gruyere) Oh, and because this was a deep dish, the cooking time was much, much longer (im guessing 1.5 hours total), and i covered it with foil after 30 mins and then took off foil for the last 5 mins. Voilà!