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on May 1, 2008 6:27 pm
I got News today that I am Approved for Pannilectomy and Brachioplasty, the date is Friday, May 30....
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Yippie Yippie Yippie on May 1, 2008 6:27 pm
Size 16 jeans on March 19, 2008 7:08 pm I am so Happy, I reluctantly tried on a pair of Size 16 jeans today and they fit, I almost cried, Needless to say I bought them, I am sure my husband will have to hide them from me or else I'll have them on everyday...LOL.... Although pound wise I am only down 5 from last month but down a whole size in jeans, Amazing!! The Exercise is Paying Off !!
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6 Months Post Op on February 27, 2008 3:43 am I am Feeling Great, I jogged for the first time yesterday (2-26-08) since I was in high school, 20 years ago. I try to walk 2 miles everyday but some days I just don't make it. I have lost a total of 70 pounds, I am currently wearing a size 18.
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3 Months Post op on November 26, 2007 9:07 pm Everything is going Great, I have lost 58 pounds. I have an appt. Jan 15 for blood work. I feel very Blessed to have had RNY.
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6 Weeks Post-op
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on October 8, 2007 12:24 am I am down 41 pounds and finally feeling Good, On Sept. 2 '07 I was admitted to hospital for Pneumonia, ever since leaving the hospital for RNY I had a low grade fever, every evening I started freezing, it got to where everytime I took a breath my L side would hurt horribly, I went to the doctor and he confirmed I had pneumonia, then I found out my Iron levels were extremely Low, the doctor was amazed I had the strength and energy to walk into his office because of the two. I am now on 325mg ferrous sulfate 2 x day, after a week I started feeling better. I am Happy w/ my weight loss, I did think it would be a few pounds more but I am content. I have been so sick that I have not exercised much at all since having my RNY but my doctor said he wanted me completely over the pneumonia before I started an exercise program, I go Oct.16 for another chest X-Ray and then a few days later for blood work to see if my Iron level has increased. Foods still do not bother me, I am guilty of eating too fast a couple of times and it came up, I am working on making a recipe section on my page, this will be a work in progress. I did get discouraged while I was in the hospital and while I felt so bad but now I am OK and Glad I had WLS. I am beginning to wear clothes I have not in a long time, that is an Awesome Feeling...I will post later...Good Luck to my Fellow WLS Friends...
3 comments | Click here to leave a comment.My Story Over the course of several years I thought of RNY surgery, I even went to 2 Bariatric Surgeons and ended chickened out of having surgery. My health was declining even further, High Triglycerides (800), High Cholesterol, High BP, and pre-diabetic so Once again my weight was on my mind not to mention in '04 I lost 50pds to put that back on in late '06 early '07. So one day in Feb. I decided to get on the internet and look up Bariatric Surgeons in my area, that search led me to call Dr.Bryan Freeman's office in Anniston, AL. I had a consultaion conference 4 days later, I was excited, but still somewhat unsure If I would follow thru w/ the surgery. In the past my family was non-supportive but as seeing my health further decline this time they were supportive, my husband went w/ me to the conference and was very Impressed w/Dr.Freeman, his mannerisms and the fact that he prayed w/ us at the conference. Before we left that day each of us in the conference knew exactly what our ins. would pay, I have BCBS of AL and had to follow a 6 month weigh-in w/ my doctor or a nutritionalist before approving me for surgery, I had no problems after my 6 month weigh-ins /diet was over, my info was e-filed and I was actually still on the phone w/ Beverly when she said "your approved" I almost fell out, I figured I had to wait days/weeks to get an approval but I did not. I had my RNY on Aug. 22, 2007. New Recipes: May 2008 Deviled Eggs 1/2 Cup Lt. Mayo, 1/4 Cup Mustard, 1/4 Cup Cider Vinegar, 1 tsp Splenda, 6 Tblsp soft Cream Cheese, 4 tsp fresh chopped dill, Paprika for dusting, Mix all ingredients w/ yolk til nice and smooth. Courtesy of Family Circle Mag. RECIPES: Cheeseburger pd gr Beef 1 med. Onion Zucchini shredded ( 6oz) 1/2 tsp Salt ; 1/4 tsp Pepper 1 Cup Shredded Italian Blend Cheese 1/2 Cup Reduced Fat Bisquick Mix 1 Cup Milk ; 2 Eggs Bake @ 400 in 9 in. Sprayed Pan; Scrambled GB, then saute' onion w/ zucchini for 6min, season w/ the salt & pepper, Spread mixture in 9in pan, put cheese on top, mix bisquick, milk & eggs pour over mixture, Cook 25 Min. *239 Calories, 11g Fat, 21g Protein, 13gCarbohydrates, 1g Fiber, 441mgSodium-Compliments Family Circle April '08 Better Burgers 2 pds. Lean Ground Beef 3/4 cup Wheat Germ; 2 Eggs;1/2 Cup Half n Half, 2TBLSP minced onion,2tsp Worchestershire sauce, 1tsp Salt, 1/4 tsp dried oregano, 1/4 tsp dried thyme Mix all ingredients, Broil or Grill, top optional ingredients Calories 351, 12g Fat, 34g Protein--Compliments of Family Circle April '08 Beef and Bean Tortilla Casserole 1 1/2 pds Lean Ground Beef 1 Large Onion; 2 to 3 tsp Hot Chili powder, 1/2 tsp cumin, 1/4 tsp salt, 2 1/2 Cups Salsa, 8 fajita sized tortillas, 1 can Refried Beans, 2 Cups Shredded Reduced Fat Cheese (mex blend).. Heat oven 375, Spray 13x9 pan, Bake for 45 min. Layer tortillas,meat cheese, Repeat...ending w/ tortillas on top layer cheese then bake. Cook beef & onion 8 min. add cumin, chili powder, salt, cook 1 min. then add salsa--Calories 396, 13g Fat, 33g Protein, 36 Carbohydrates, per serving. Greek Meatloaf (Reduced Calorie) 1 1/2 pds Lean Ground Beef 1/2 Cup unseasoned bread crumbs mixed w/ 1/2 cup Milk 4oz of Basil Tomato or plain feta cheese crumbled 2 Eggs lightly beaten ; 1 Large Onion chopped 1 Cup Shredded Carrot 1 tsp dried Greek Seas (McCormick) or dried Oregano 1/2 tsp Salt & Pepper Spray 13x9 baking pan, Bake @ 350 for approx One Hour.; Compliments of Family Circle April '08--Calories 126 per serv, 2gFat, 3g Protein, 24gCarbohydrate, 3gFiber, 106mg Sodium Chocolate Gravy ( A True Southern Delight) 2 Cups Milk 4 Tblsp or 1/4 cup Cocoa 4 Tblsp Flour 4 Tblsp Splenda (**I add a dash more**) Can Add butter as desired. On Medium stove top setting warm milk, Add dry ingredients, stir until Thickened...Enjoy over biscuits or toast...Kids Love this...You can also make it w/ 4 Tblsp Sugar for the non-wls persons or kids. Baked Oatmeal 3 cups Oatmeal 1 1/4 cups 2% Milk 2 Eggs 1/4 cup Oil or 1/2 cup applesauce 1 cup Splenda 2tsp baking powder pinch salt Cinnamon (optional) Mix Together place in 9 x 13 pan (spray w/ Pam) Bake 350 for 25 to 30 min. (from Bama Board) Pizza: I brown xtra lean ground beef w. onions & bell pepper , Add spaghetti or pizza sauce, pack into baking pan or pyrex, top w/ any type pizza toppings you desire, mushrooms, pepperoni, ham, and Lots of Mozzarella cheese or any type cheese you like. You can make a crust sometimes I do sometimes I do Not, which includes crushed whole wheat crackers(saltines), then place the ground beef mixture on top & add toppings. Confetti Cheese Balls: Beat 3 oz. pckg softened cream cheese w/ 1 cup finely shredded cheddar cheese.Sit in 2 to 3 TBLSP each of chopped ripe olives, chopped pimento and chopped green pepper. Shape mixture into 1 in. balls; roll half in chopped pecans and the other half in fresh minced parsley, Serve w/Crackers, soy chips or breadsticks. Hot Pizza Dip Spread 8 oz of softened cream cheese in a 9 in. pie plate. Top w/ 1/2cup pizza sauce, shredded mozzarella cheese and pizza toppings like chopped onion-green pepper-sliced ripe olives-sliced mushrooms and chopped pepperoni. Bake @ 350 for 15 to 20 minutes...Serve w/ breadsticks or whole wheat crackers or soy chips. Speedy Taco Spread Pour salsa over 8 oz block cream cheese(If desired cut the block into four sections and stagger on plate) Sprinkle w/your favorite taco toppings, such as shredded cheese, sliced green onions, chopped tomato and sliced riped olives, serve w/ corn, tortilla chips or soy chips. *Courtesy of Taste of Homes Holiday & Celebrations Cook Book 2006 Shrimp Salad 1/3 cup mayonnaise 1/2 t lemon juice 1/4 t dill weed 1/4t seafood seasoning 1/8t salt 1/8t pepper 1/2 pound cooked shrimp,chopped 1 green onion, sliced 2TBLS chopped celery 1TBLS diced pimentos 2 heads Belgian endive,separated into leaves In a small bowl, combine first 6 ingredients. Stir in shrimp, onion, celery and pimentos. Spoon 1 TBSP onto each endive leaf: arrange on a platter. Refrigerate until serving. Yields: 1 1/2 dozen. |
