2 week check up, good news!

I'm 17 days out and went to Wish Center for my 2 week check today. They were all pleased with my walking (1 mile per day) and my liquids (over 60 oz) I've lost 9 lbs since surgery, I was hoping for a couple more, but I know I was really dehydrated the morning of surgery, so I'm not surprised. So that makes a total of 32 lbs since I started with them, 10 weeks ago. I'm off all BP medicines, down to 1 pill a day from 7. !!! I had mashed potatoes for dinner and they were so good. I got so tired of everything I could eat during the 2 week phase 1 diet being sweet. (artificially sweet) Now I have 4 weeks of pureed foods, and then 2 weeks of soft foods and by 2 months out, whatever I want that is a good choice. Julie

Congrats Miss Julie!! Keep up the good work and setting up the foundations that will follow you a wonderful lifetime! miss virgo

Thanks Miss Virgo, I'm sure trying. Julie

way to go, julie! sounds great! i'm SO glad for you! deb

Deb, You are the best! You helped me so much when I was making up my mind. I appreciate all you shared with me. I think of you often and feel hope, hope, hope! Julie

Julie, Sounds great! Tip: You can take nearly any homemade soup recipe and once it is cooked, put it in the blender. Tastes so good! Plus you'll get in a lot of nutrition. Good luck! Lori

Hi Lori, That's a good idea about the soup. I'm an excellent soup maker. What's stopping me is that when I make my own food, it's so good, I'm afraid I won't be able to stop. I'm better off making a little bit of something right now. I guess it's kind of stupid to worry about it right now, because I can't eat very much even if I want to. I think I will think about one that is very nutritious and try that next week sometime. Am I the only one with about a million bowls of little dabs of food in my refrigerator? julie

Julie, When I was at your food stage, I'd make a pot of soup, puree it, put it into bowls with the recommended amount and put some in the freezer and some in the frig. All of us did have (or may still have) millions of bowls with little dabs of stuff. This is how it is. As time goes on, you can eat more of course. Don't worry about eating too much at this stage. Start with a quarter of a cup, if you feel you want more, go to 1/2 cup. Eat slowly. You'll be okay. Soups I lived on during this period were: black bean soup tomato yogurt soup pumpkin soup potato cheese soup chicken mushroom soup (when pureed it looked terrible, but, tasted great and has lots of protein.) Good luck. I'm 14 months out and kind of miss those days as I didn't have much of an appetite then. Lori

Lori, Oh man, I never thought of freezing it! What a great idea! Do you have the recipe for the tomato yougurt soup? That sounds so good. j

Julie, Sorry it took me so long to get back to you. I kept thinking I would get the recipe for you and kept forgetting. I remembered today. Tomato Yogurt Soup 2 8 oz containers plain, fat-free yogurt 1 to 2 lb can of Italian plum tomatoes, drained 1/4 t celery salt 1/4 t curry powder 1 clove garlic, finely minced salt and pepper to taste 1. Put all ingredients in a blender and puree until smooth. Add salt and pepper to taste. Hint: This soup can be served hot or cold (if serving hot, heat over low flame, do not boil.) 1 cup serving is calories 105 protein 8 grams fat .05 grams Carbs 17 grams Fiber 2 grams sodium 508 mg. Here is also the recipe for the chicken and mushroom soup. I tell you, this one saved me! Chicken and Mushroom Soup cooking spray 1.5 c onion, chopped 3 garlic cloves, minced 1 lb fresh white mushrooms, chopped 1/2 t dried tarragon 1 bay leaf 1/4 t dried thyme 1/2 c white wine (I used cooking wine) 1/2 lb boneless, skinless chicken breast, quartered 2 14.5 oz fat free low sodium chicken broth 1/4 c fat free sour cream 2 TB fred chives chopped or t TB of dried chives salt and pepper to taste 1. Coat the bottom of a large soup pot with cooking spray and saute' onion, garlic, and fresh mushrooms over medium heat. Cover and cook for 10 minutes, stirring occassionally. 2. Add tarragon, bay leaf, thyme and wine, stirring and scraping bottom of pot to loosen brown bits. 3. Lower heat and add chicken and chicken broth. 4. Discard bay leaf and stir in sour cream 5. Puree soup in batches in food processor until smooth. Top with chives. Makes 4 servings. Calories: 239 Protein: 21 grams Fat: 1.5 grams Carbs: 32 grams Fiber: 6 grams Lori