5 year aniversary of WL surgery

Liz WantsHealthForAll
on 6/10/18 10:55 am - Cape Cod, MA
VSG on 03/28/16

Congratulations Carol! Nice to hear your success story and the realities of WLS.

Liz 5'3" HW: 219 SW: 185 GW: 125 LW: 113 Desired maintenance range: 120-123 CW: 120 (after losing 20 lb. regain)!

happyteacher
on 6/10/18 4:32 pm

Five years- holy yikes, I can still remember when you first started posting. You have done an outstanding job and that hugely improved quality of life the payoff. Congrats!

Surgeon: Chengelis  Surgery on 12/19/2011  A little less carb eating compared to my weight loss phase loose sleever here!

1Mo: -21  2Mo: -16  3Mo: -12  4MO - 13  5MO: -11 6MO: -10 7MO: -10.3 8MO: -6  Goal in 8 months 4 days!!   6' 2''  EWL 103%  Starting size 28 or 4x (tight) now size 12 or large, shoe size 12 w to 10.5   150+ pounds lost  

Join the Instant Pot Pressure Cooker group for recipes and tips! Click here to join!

cappy11448
on 6/13/18 9:28 am

Hi HappyTeacher,

I'm so glad to hear from you, and see that you are still here contributing to the supportive environment on this site. I hope you are doing well on your weight loss journey.

Carol

    

Surgery May 1, 2013. Starting Weight 385,  Surgery Weight 333,  Current Weight 160.  At GOAL!

Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12  8-8

                  9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3  18-3

     

Miss150
on 6/10/18 4:46 pm

Well done! Continue to enjoy, Sounds like you are having a wonderful-world-traveling-life. Smiles, Bonnie.

  goal!!! August 20, 2013   age: 59  High weight: 345 (June, 2011)  Consult weight: 293 (June, 2012)  Pre-Op: 253 (Nov., 2012) Surgery weight: 235 (Dec. 12, 2012) Current weight: 145

 TOTAL POUNDS LOST- 200 (110 pounds lost before surgery, 90 pounds lost Post Op.diabetes in remission-blood pressure normal-cholesterol and triglyceride levels normal!  BMI from 55.6  supermorbidly obese to 23.6  normal!!!!  

 

 

yvonnef1964
on 6/10/18 6:24 pm
VSG on 08/11/14

Hi Carol,

Im glad you checked in and that you're doing good. Enjoy your travels

ShirlAus
on 6/11/18 2:28 pm
VSG on 06/26/17

Great to see you Carol - have missed your posts !

Congratulations on 5 years :) Great achievement and Im so happy you and Hubby are travelling and enjoying your retirement :)

Sparklekitty, Science-Loving Derby Hag
on 6/11/18 8:07 pm
RNY on 08/05/19

Congrats!

Buffalo chicken spaghetti squash casserole sounds AMAZING! Could you share the recipe for that one?

Sparklekitty / Julie / Nerdy Little Secret (#42)
Roller derby - cycling - triathlon
VSG 2013, RNY conversion 2019 due to GERD. Trendweight here!

cappy11448
on 6/13/18 9:47 am

Buffalo Chicken Spaghetti Squash Recipe

Ingredients

  • 1 medium spaghetti squash (about 3 to 4 cups of shedded squash)

  • 2 tsp. olive oil

  • ½ medium yellow onion, chopped

  • 2 medium celery stalks, sliced

  • 2 to 3 large boneless skinless chicken breasts, chopped (1.5 lb.)

  • 1 8 oz. can tomato sauce

  • 1 tbsp. brown sugar (.5 tbsp of splenda blend)

  • 1 tbsp. red wine vinegar

  • 2 tbsp. hot sauce

  • ½ tsp. salt

  • ½ tsp. ground black pepper

  • ½ cup mozzarella cheese, shredded

Instructions

  1. Cut the spaghetti squash in half. Remove seeds. Lay the squash cut-side down on the baking sheet. Add water. Roast for 1 hour at 375 degrees.

  2. When squash is cool, shred into strands with a fork. Set aside

  3. In a large skillet over medium-high heat, add the oil, onion, celery, and chicken. Coo****il the chicken starts to brown and vegetables become soft (about 6 minutes), stirring occasionally.

  4. Mix the tomato sauce, brown sugar, vinegar, hot sauce, salt, and pepper. Add to pan. Coo****il the sauce is thickened and the chicken is cooked through, about 8 minutes.

  5. Add the shredded spaghetti squash to the skillet. Stir well to get the squash coated in the sauce.

  6. Sprinkle with cheese and serve.

    

Surgery May 1, 2013. Starting Weight 385,  Surgery Weight 333,  Current Weight 160.  At GOAL!

Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12  8-8

                  9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3  18-3

     

Jester
on 6/12/18 11:39 am
RNY on 03/21/16

Congratulations on your great success! And good for you for tackling your regain when it's just 20 pounds!

On that note, do you mind we asking when the regain started and how rapidly? As an RNY patient that is a about 2.25 years post-op, regain is always in the back of my mind. I find it so disheartening to hear stories of regain many years out from surgery, but try and use it as a motivator to stay vigilant.

So, any details about your experience of regain you'd like to share (when it started, reasons it started (diet/motivation/life trauma/lack of focus/et), how fast it was, etc), I would greatly appreciate it. Thanks!

sweetpotato1959
on 6/12/18 7:27 pm

Jester,

Here is my regain history..and what happened with me.

Regain happens when people loose their focus on maintaining their plan. ..Eating things they should not eat because it is handy and they are hungry. I had obesity surgery many years ago.

I got below my goal..to 149.5 for a few hours(about 20 months out) it was my lowest weight.. I held at 155-165 for several years while i worked a physically demanding job, I built muscle . When I moved and no longer did that level of activity my weight inched up a 2 lbs every 3 months. would catch it and go back down to the 165..about 3 years ago...20 years post-op..I awoke when i got on the scales and realized I had a 45 lb weigh gain , mostly caused by stress. I had been providing care 24/7 for others, and neglecting myself. My heaviest responsibilities are less now and I have gotten my vitamins, supplements and diet back on track and slowly loosing.. still have about 15 to go. This far out, weight loss is possiible, the tool still works. Weight loss is much slower than gain... so Just stay focused on your diet needs and

Preventing regain is all about beng aware of your diet goals... I do not count calories... the proteins must increase and carbs must decrease. My fat intake is low because of the procedure I had....90 protein and 25-50 for Carb goals. If I get hungry can increase protein by a serving..or two...

When I rarely have sausage.. Here is how I remove much of the fat...I make out the patties, and put them in a saucepan of ho****er , simmer them until they are done, lift them out put in a dry skillet and brown. press out on paper towel. most of fats will be in saucepan... my dog or the chickens get that broth.and enjoy it over their dry food.

Hope these things help to reassure you, the tool will continue to work. Application of the rules you are given and going back to your prescriotion diet will assist you.

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