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  • Username: LittleMissSunshine
  • Member Since: 3/18/2011
  • BMI: 43.1
  • Surgery date scheduled
  • Surgery Type: VSG (05/23/11)
  • Surgeon: Joseph Chebli
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LittleMissSunshine has 78 Friends

ccbelle14
gymmom33
rmv101575

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jimbovsg
liveagain1973

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Goals

weigh under 250lbs

22 People
 in progress, 
29 People
 achieved this

Weigh under 300lbs.

2 People
 in progress, 
4 People
 achieved this
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Surgeon Testimonial

Joseph Chebli
After reading through all 112 reviews of Dr. Chebli here on OH and finding very little in the way of negative comments, coupled with his being a multiple-year recipient of the Top Docs award, I decided to schedule an initial consult for the VSG (I almost got a LapBand from a different surgeon, but that's another story... check my blog if you're interested).

If I had to choose three words to describe Dr. Chebli, they would be direct, thorough and meticulous. I don't know about you, but those are qualities I would absolutely want in a surgeon!

There is no question whatsoever that Dr. Chebli is a Type A personality from the east coast. If you're a native west coaster, take that into consideration going in. It seems to me that people out here tend to be not as direct, so meeting someone who is when you're not used to it (I'm from Boston, so he made me feel right at home) can be surprising and may take you back a bit.

As another reviewer said, let him get through all the information he wants to make sure you have first and then ask your questions -- you'll probably find that by the time he's finished he's already answered 95% (or more) of what you were going to ask.

At your initial consult, he'll give you a binder that will walk you through everything you need to know and do in the weeks leading up to surgery... this will be your Bible both before and after surgery as it also lists all the post-op resources available in both the Seattle and Eastside areas (he works out of both Northwest and Evergreen hospitals). If you have any questions as you're following up on everything, don't hesitate to call his office... his staff is very knowledgeable and helpful.

During my pre-op appointment, not only did Dr. Chebli go through all the information I expected, he also described the operation in great detail, even explaining the most up-to-date techniques being used and why. While some of it went over my head (I could have stopped him and asked for clarification, but wanted to see what I could gather from context clues), I understood the majority and was impressed at his depth of knowledge and the attention he pays to what the leading VSG surgeons are doing to mitigate the risk of complications.

As I write this, I'm 10 days post-op and have had no problems whatsoever. Everything has been textbook without so much as a single run-in with nausea or vomiting. I even managed to make it through those first few days without worrying about getting my required amount of protein and fluids in -- a common concern to all post-ops -- thanks to his detailed discharge instructions. He truly leaves no stone unturned and while acknowledging that all surgeries carry risk, he makes you feel as though there will be no surprises that are within his grasp to control, that you'll know exactly what you need to do, when you need to do it.

It's also worth mentioning that I have heard from several nurses in the Seattle area here on the forums who've worked with Dr. Chebli and the one thing they all said about him was that he's an outstanding patient advocate. I definitely got that vibe while I was in the hospital... it became quite clear that the staff intended to make sure his instructions were followed to a T. It's hard to describe, but it's like when you go to a restaurant with someone who used to work there and still knows everyone... there's a certain degree of feeling like you're getting the white glove treatment. I don't know if it's that the hospital staff was so attentive out of respect, intimidation or a mixture of both, but it definitely translates into a great experience for Dr. Chebli's patients!

In summary, Dr. Chebli gets my highest recommendation... I can see why he wins the Top Docs award for bariatric surgery year after year. Don't hesitate to send me a private message if you want more information.
Member Interests
  • Parenting - I try to follow positive discipline principles with our 5 yr old son.
  • Movies - Harold & Maude, Little Miss Sunshine... love the thought-provokers.
  • Music - Mostly rock, jambands, alternative, and folk/singer/songwriter
  • Politics - Kennedy-loving Massachusetts liberal and proud of it!
  • Counterculture - "Taking Woodstock" will be part of our son's cultural education.
  • Baseball - Only the Red Sox, especially during the play offs.
  • Road Trips - As soon as our son is old enough, we will take a summer vacation on Phish tour!
  • Computer and Internet Surfing - Blogs, forums, facebook, twitter... total social media geek.
  • Paranormal Research and Investigations - Always been enamored with ghost stories.
  • Atheism/Agnostic - Raised Catholic, developed critical thinking skills, now it's the DIY approach.

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LittleMissSunshine's Blog
LittleMissSunshine's Blog

Eggs and the Laws of Physics
posted on 6/25/11 9:14 pm
So I gave eggs a whirl tonight... those of you who bake will probably laugh at this, but just go into it knowing that I don't (bake).

Now, based on the knowledge that no matter how much I chew eggs, they only break down so much, I went into this experiment thinking that a pureed version of egg salad would have bits of the white part of the hardboiled egg suspended throughout it.  I wasn't necessarily opposed to that idea, but it's what I expected.  

So, I boiled 4 eggs, pulverized them with a whisk and then added mayo as though I were just making regular egg salad (I'm not allowed fibrous stuff like celery yet, so it's just eggs and mayo), then popped it in the food processor.  The first go-round was a bit dry, so I added some mayo and put it through again.  It still seemed a little un-babyfood like, but I tried it and the taste was perfect... I didn't want to overdo the mayo for the sake of proper consitency.

Good thing I made that call because I don't think it ever would have gone to babyfood consistency no matter how much mayo I added; I think the laws of physics would have prohibited it.  The texture was silky smooth when you eat it (which shocked me... no egg bits at all), but it behaved like a cross between frosting and merangue.  I really thought the texture wouldn't be anything I'd like, but it's actually great.

So as I'm spooning it into single serve tupperware containers, I'm marveling at this unexpected, fluffy consistency and I can hear my husband chuckling.

"Ya know," he says, "when you're making a merangue, it's the eggs that make it fluffy."

Did I mention that he's a domestic god and I, most decidedly, am not?


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