voiceomt2002

ROTFLMAO! I've not seen one of those in years! Thanks for the laugh, BG.

Gosh, I'm beginning to feel like I've missed out because I didn't get one. Maybe next month. (sigh)

I doubt if it's much consolation USA, but I'm still putting around and I'm a week ahead of you. Every morning I sound off before I've even risen from the bed. I assume you've also tried walking. That kept the pressure down on me. I'll be very interested to hear what your doc has to say.

Devilburgers These have been popular in my house for over twenty years. I don't know the carbs and calories, and frankly, I don't care. Originally, this recipe was served where the meat mixture was spread to the edges over a slice of bread. Now I simply stir up the mix and use my electric skillet. The non-bandsters can have theirs spread on toast or buns. I serve my portion on a romaine lettuce leaf. 1 lb hamburger 1/2 c. minced onion 1/4 c. chili sauce 2 t. horseradish 2 t. Worcestershire sauce 2 t. prepared mustard 1 t. salt 1/4 t. pepper Mix, cook in the electric skillet. Drain off excess fat by blotting with a paper towel. Serve on bread or romaine leaves. Variation: Top each with 1/8 cup (or to taste) of shredded cheddar cheese and allow to melt. Monterey Jack also works if you really like your burgers "angry hot."

Thanks, BigGurlX. Let me know how you like it. I'm mumbling and indecisive over my next recipe, so suggestions or requests would be welcome.

An excellent suggestion, Heather!

LOL!! I may have lost about 1/4 what I need to lose, but that doesn't negate my getting excited and trying to fit into clothes I shouldn't. Of course, the last time I tried that exercise in futility, I almost broke a zipper. So, I put those jeans back in the closet. I like sitting comfortably.

Oh, dear! I'm sorry it hurt, Maureen. Thanks for keeping it real for us. Just click on your ticker itself. That will take you to your sign-in page. Enter your password or PIN, then check the little box for updating your weight loss. Now hit Enter. You'll be taken to the correct screen, but you do have to scroll down to make your changes. (Watch that date line box.) Lena

According to what they told me, the syringe goes through your scar tissue, and there should be little to no pain involved.

Wendy always cracks me up. ROTFLMAO. I'm so stealing that list. I've made it clear to everyone at restaurants, especially the wait staff. I keep a card I found on the internet with me that my doctor signed, explaining how I'm a bariatric patient and why I order so little.

LOL!! I'm an ex-hairdresser! I know all about those burns! You have my complete sympathy. (Lena tugs down her tunic) Muffin top? Haven't got a clue what you're talking about. (shifty eyes) Lena

Absolutely fascinating. Because I have apnea, I must sleep at least 7 hours or my machine tattles on me to my doctor! Speaking of...time to hit the hay. G'night!

I agree, Sharon. You're probably eating too much at once. Try this method -- 1. Measure only 1-2 oz of your Protein serving. The drier the meat, the less you should have. For instance, I can have a bit more meatloaf than I can steak, because the steak has less moisture. Eat this first, with nothing else around. 2. Put down your fork between bites. Chew at least 20 times before permitting yourself to swallow. 3. Cut up your food like you're cutting for a tiny baby who's just learning to eat finger foods. 4. "Listen" to your body. It does signal when the pouch is full. I get one sharp pain, and then it settles. At that point, I get up and remove my plate back to the kitchen and away from my sight. Optional: 5) I wait at least 15-30 minutes between courses, progressing from Proteins to vegetables and finally --this hasn't happened often-- to a small spoonful of carb. I rarely make it past the veggies before I'm so full I think I'll burst. I probably should say some nice closing statement, but my brain shut down two hours ago and I went on autopilot. Hope I made sense. Good luck.

Devilburgers These have been popular in my house for over twenty years. I don't know the carbs and calories, and frankly, I don't care. Originally, this recipe was served where the meat mixture was spread to the edges over a slice of bread. Now I simply stir up the mix and use my electric skillet. The non-bandsters can have theirs spread on toast or buns. I serve my portion on a romaine lettuce leaf. 1 lb hamburger 1/2 c. minced onion 1/4 c. chili sauce 2 t. horseradish 2 t. Worcestershire sauce 2 t. prepared mustard 1 t. salt 1/4 t. pepper Mix, cook in the electric skillet. Drain off excess fat by blotting with a paper towel. Serve on bread or romaine leaves. Variation: Top each with 1/8 cup (or to taste) of shredded cheddar cheese and allow to melt. Monterey Jack also works if you really like your burgers "angry hot."

I'll be interested in someone's answer myself. Sorry I can't help you, Peanutband. Lena

Today I was naughtier than I've been for awhile, owing to having guests over, but I started and ended well. Breakfast-- My roomie Dante and I went out to breakfast, where I had one egg, one sausage patty, and one tiny taste of Dante's cheese grits. (You can take the grits away from a Southern gal only so long, I'm sorry to say. ) We really didn't have lunch, because of my guests. We get together once a month or so to do crafting or cooking of some kind, then share the results. Today was cookie and candy making for Valentine's. I was naughty enough to have a bit of cookie dough and a fingerfull of the melted candy. (Slapping my own wrist.) However, I was very good for dinner. Dante and I had chicken breasts. He went on to eat the other dishes, but after 2 oz of the chicken and a mouthful of one side dish, I was more than done. :thumbdown: I hope Dante remembers to take our portion of the Cookies and candy to work with him. Or, my Carb Cabinet will be locked tight again today to protect me from myself.

On one of the LapBandTalk forums, someone asked me if I really do count even the carbs in my coffee creamer and manage to stay under 30g a day. I do indeed count the creamer in my coffee. It kills me to limit my coffee, but switching to hot tea helps in the winter. I stopped taking Metamucil and switched to Miralax on my doctor's recommendation. I don't have to count the Miralax. Yes, keeping the carbs that low is very rough sometimes, especially during holidays and family celebrations. However, I can be forgiving of myself for the rare celebrational moment, as long as I'm reasonable. Sometimes it means getting inventive, other times it means depending on someone else to be "coach" and say, "Aunt Bea, we really appreciate what you did baking that birthday cake, but Lena's only allowed a sliver of cake. Anything more will cause a blockage and a hospital visit. Thank you." Really, it's outside influences that cause me the most distress. I actually have learned to love living low carb now that I no longer crave the carbs like I did at first. It's others who think they're being kind by offering me carbs despite my protests and refusals that make it difficult. "Oh, this little bit of mashed potato won't hurt you!" Yes, it will. That's the hard part-- getting them to understand what kind of damage one little serving of rice, pasta, bread, cakes or potato can do to us. I've actually had to make a paste of ground up cooked rice to prove how it can create a plug that will act like a cork on the LapBand. A bowl, a “little bit” of rice, and a just a few tablespoons of water all mashed with a fork prove my point very well. When I'm in control of what is on my plate, I love how my LapBand forces me to live a low carb life. The food is delicious and plentiful. Who knew real mayonnaise, real butter, and whipping cream were lower in carbs than the so-called diet foods? I challenged my daughter recently concerning learning to live low-carb. I told her that I can live with 30g or less of carbs every day and still eat things like Saigon Shrimp, Cauli-rice, Sausage and Egg Cups, hot dogs, bun-less hamburgers, pickles, salads, and even cheesecake without going over 30g of carbs a day. I told her to pick up her favorite soup, salad dressing, Special K cereal, and a steak-n-potato meal for dinner. She considers this a good healthy diet meal plan. Seems healthy, right? Her calories and carbs would have choked a healthy adult male. The soup alone had 60 carbs. I thought she’d faint over the number of carbs she put in her mouth every day, thinking she was dieting! The next time my daughter went to the grocery store, she did some comparison-shopping and came home sputtering with outrage. All those so-called “diet” foods were often higher in carbs, calories, and/or fat than the regular versions. My daughter was furious that she’d paid extra money for bad tasting “diet foods” only to find she’d have done better to get the better tasting real things. Then I gave her a one-day meal plan based on many things she already had on hand, such as eggs, tuna, cheddar cheese, and some ground beef. Instead of Special K cereal, she had a hearty breakfast of an egg and broccoli frittata with a sprinkling of cheddar cheese, for lunch a Caribbean Lime Tuna Salad wrapped in romaine leaves with a homemade tomato soup, and for dinner a “comfort food” special of Bacon and Cheddar Meatloaf with sides of canned green beans (with a bit of beef broth replacing the water they were canned in) and Faux-tay-toes using some frozen cauliflower she’d stuffed in the bottom of the freezer. Her husband was ecstatic. He plowed through his dinner like a man on a mission, according to my daughter. No one believed her that this all was her new diet food. Yes, she portioned out the servings for herself and kept to the carb count. Any lifelong dieter knows how to measure a serving! The big deal was, she wasn’t hungry! She prefers hot tea anyway, so she didn’t have to count the carbs in the creamer like I do, but she did have to switch to Splenda. Sure, she’s struggling. She doesn’t have the help of a LapBand, and her husband and kids squall when she gets rid of the breads, cakes, potatoes and rice. But She’s learning she can do without or substitute where she can. I have hope one day she’ll be able to join me in the low carb world. Nevertheless, for now she’s aware of how much she puts in her body and does her best. I wish all my friends and family would understand how they’re harming me whenever they offer me carbs.

Hi Jenn. Most of the recipes I mentioned --except the tomato soup and Saigon Shrimp, I have to add those-- are on my other blog, Fat Frog Diary Just click on the name here. Some of the recipes are from back in 2008, so be sure to take your time. I know the Bacon Cheddar Meatloaf is recent. Beware! That one may be low carb, but that doesn't guarantee low calorie. Cauli-Rice is so easy, you don't even need a recipe. Grate a raw cauliflower, then steam it up. Looks just like rice, and can be treated like cooked rice. I make a batch and keep it in the fridge until I need it. It can last about 1-2 weeks in my fridge.

Tuscany Bean Soup This delicious soup is thin, and therefore very good to start with when you're first allowed mushies. I could not find any canned beans labeled "cannellini" so I substituted great northern beans. I also use the minced garlic you buy in jars. It’s so much easier than trying to mince itty-bitty cloves. There’s also a reason they recommend low sodium chicken broth. You’ll want to salt this to your taste, not the manufacturer’s. Ingredients: 1 T. olive oil (EVOO not needed) ½ c. chopped onion 2 cloves garlic, minced 4-5 cups low sodium chicken broth 1 (16 oz) can cannellini beans, drained and rinsed 1 sprig fresh rosemary or ¼ tsp dried is fine. Salt and pepper to taste ½ tsp dried basil, or ½ cup torn fresh basil leaves if you have them ½ cup grated low fat Cheddar cheese Heat the oil in a medium to large saucepan over medium heat. Add the onion and stir about 5-10 minutes until golden. Add the garlic and stir for just a minute more. Your nose will tell you it’s fragrant and ready. Add 4 cups of the chicken broth, the beans, and the rosemary. Bring to a boil, then reduce the heat and simmer for 15 minutes. Keep the extra broth handy just in case the soup thickens a bit more than you like. Season the soup with the salt, pepper, and basil. Taste it to ensure you like the seasonings as often as you need. Serve topped with 1/8 cup of cheese for each of the four servings. For those past the mushie stage, I do suggest a bowl of spinach salad to round off the dish. For non-bandster family members, you can add whole grain rolls and butter. This is an altered version of a recipe I got from www.SavingDinner.com . I highly recommend joining this organized and efficient way of meal planning, since they have several meal plans including kosher, gluten free, heart healthy, low carb (including Weight Watcher points), etc. Every week’s meal plan even comes with a grocery list. Nutrition: 202 calories; 5g fat, 19g protein, 20g carbs, 5g fiber, 3 mg cholesterol, 991mg sodium. Points: 4.

Tuscany Bean Soup This delicious soup is thin, and therefore very good to start with when you're first allowed mushies. I could not find any canned beans labeled "cannellini" so I substituted great northern beans. I also use the minced garlic you buy in jars. It’s so much easier than trying to mince itty-bitty cloves. There’s also a reason they recommend low sodium chicken broth. You’ll want to salt this to your taste, not the manufacturer’s. Ingredients: 1 T. olive oil (EVOO not needed) ½ c. chopped onion 2 cloves garlic, minced 4-5 cups low sodium chicken broth 1 (16 oz) can cannellini beans, drained and rinsed 1 sprig fresh rosemary or ¼ tsp dried is fine. Salt and pepper to taste ½ tsp dried basil, or ½ cup torn fresh basil leaves if you have them ½ cup grated low fat Cheddar cheese Heat the oil in a medium to large saucepan over medium heat. Add the onion and stir about 5-10 minutes until golden. Add the garlic and stir for just a minute more. Your nose will tell you it’s fragrant and ready. Add 4 cups of the chicken broth, the beans, and the rosemary. Bring to a boil, then reduce the heat and simmer for 15 minutes. Keep the extra broth handy just in case the soup thickens a bit more than you like. Season the soup with the salt, pepper, and basil. Taste it to ensure you like the seasonings as often as you need. Serve topped with 1/8 cup of cheese for each of the four servings. For those past the mushie stage, I do suggest a bowl of spinach salad to round off the dish. For non-bandster family members, you can add whole grain rolls and butter. This is an altered version of a recipe I got from www.SavingDinner.com . I highly recommend joining this organized and efficient way of meal planning, since they have several meal plans including kosher, gluten free, heart healthy, low carb (including Weight Watcher points), etc. Every week’s meal plan even comes with a grocery list. Nutrition: 202 calories; 5g fat, 19g protein, 20g carbs, 5g fiber, 3 mg cholesterol, 991mg sodium. Points: 4.

Wow, aren't you lucky! My insurance wouldn't approve anyone who didn't have a BMI of 40-plus. I'll be waiting on you to join us, Daco525.

I'm the same as Pegsinthewoods, except I was banded January 2, 2009. I walked out with my sweet spot. I can eat 2 oz of "hard" and about 4 oz of soft, and sometimes that can take anywhere from half an hour to an hour to consume. I'm losing 1-3 lbs a week, so doc says I may never need a fill. Long as I continue to lose, I don't care.

Thank you, Daco525. I was pre-diabetic a year ago, with my blood sugar numbers hovering just below that critical level. Now that I've been living low carb for a few months, I'd be interested to see what my blood sugar numbers are now. I do encourage you to start low carb living today. Many of us who are waiting for banding are not only overweight, but our livers are also so full of fat they can't stand the strain of surgery. By living low carb, you reduce that liver and increase your chances of a healthy and short recovery. My liver was in bad shape when I first visited Dr. Baptista, and I knew it because my Primary Care physician had already shown me pictures from a previous surgery as well as lab results. She hadn't told me how to fix it. Dr. Baptista and his staff did, and why it got that way--carbs. By immediately lowering my carb intake, I prepared my body for surgery. I lost a few pounds, learned to make cool substitutions for the carbs in my lifestyle, and changed how I did meal planning. RestlessMonkey, a regular to this site, can tell you the heartbreak of finding out on the day of surgery that your liver was too fatty to safely operate. Can you imagine waking up from anesthesia to be told that, after all the anticipation and planning?

My body craved carbs severely for about 2-3 weeks. Even now, one slip and I have to suffer a day or two of jonesing. I admit the reason I'm here is because I have little to no willpower. It took removing all the carbs --even the canister of sugar!-- to a locked cabinet and handing the key to my husband and roommate for two solid weeks. We even removed all the sweets from the refrigerator in the house and put them in the spare fridge we have outside. Now, most folks may not have to go to that extreme and could do without even cleaning out the fridge, but that's what it took for me. Frankly, my husband is the worst saboteur. He can eat anything he wants, and isn't afraid to share. Thankfully, his new job as a trucker will take him away from me for weeks at a time. I'll bake his cookies, cakes, pies, and breads while he's home and lock them in The Carb Cabinet. LOL! The rest of the time, I can be a low carb gal. There's a bikini calling my name for the summer of 2010, doggone it.

Peanut Soup If you miss split pea or bean soup, try this. 3 T. butter 2-3 ribs celery, finely chopped 1 med onion, finely chopped 2 quarts chicken broth ½ tsp salt 1-1/4 cups smooth peanut butter 2 cups heavy cream Optional garnish for non-bandsters: chopped salted peanuts Melt the butter in a skillet, and sauté the celery and onion in the butter. Add the broth, salt, and peanut butter, and stir. Cover and simmer on the lowest temperature for at least one hour, stirring now and then. Note: If your slow cooker will hold this quantity of ingredients, it’s idea for cooking this soup. Stir in the cream and simmer for another 15 minutes. Makes 5 servings. Garnish the bowls of the non-bandsters with the chopped peanuts. Carb count will depend on the brand of peanut butter you use. There are low-sugar smooth ones that significantly reduce the carb count while keeping a significant protein count.