18 month comparison

December 30, 2014

Top is from June 12, 2013, Bottom is from December 30, 2014

1 year comparison: Top is 12-20-2013, bottom is 12-30-2014

Updated photos are in! This is an 18 month comparison. At my highest weight I was 315lbs. Surgery date June 27, 2013 I weighed 296. Today December 30, 2014 I weigh 180. My goal has always been 160 but I don't know if I will ever get there. I am quite ok with where I am at weight wise. I am a little fed up with some of the loose skin, but I don't think I will ever get rid of that unless I somehow come in to a butt load of money. :)

I look at the photos from June 2013 and I am reminded of  the stay puff marshmallow man. I look so bloated and uncomfortable. Nowadays I feel healthy and amazing. I am always telling my husband that I don't feel as small as some people think I look. When I look at these photos though, I can see what they see. It's an amazing transformation.

Holiday Baking Recipes, Weight Loss Surgery Style

You don't have to use Splenda, you can use any sugar substitute. We have found that Splenda works best for us.

LEMON BARS

INGREDIENTS

1 cup all-purpose flour

2 tablespoons Splenda

1/8 teaspoon salt

8 tablespoons cold butter, cut into 1/2 inch pieces

4 large eggs

1/2 cup half-and-half

1 1/4 cups Splenda

1/3 cup all-purpose flour

1 tablespoon grated fresh lemon peel

1/2 cup fresh lemon juice

DIRECTIONS

1.    Crust Directions: preheat oven to 350 degrees F. Lightly spray an 8-x-8-inch baking pan with vegetable cooking spray; set aside.

2.    Combine flour, Splenda, and salt in food processor bowl; pulse 2 to 3 times. Add butter; pulse until mixture resembles coarse meal. Press mixture into prepared pan; bake 20 minutes or until crust is lightly browned.

3.    Filling Directions: whisk together eggs and half-and-half in a medium bowl; gradually whisk in Splenda and flour. Whisk in lemon peel and lemon juice; pour over hot crust. Bake 15 minutes or until center is set and edges are lightly browned. Cool completely in pan on a wire rack; dust with powdered sugar, if desired. Cut into 2-inch squares.

SUGAR FREE SUGAR COOKIES

INGREDIENTS

1 cup unsalted butter, softened

1 cup Splenda Sugar

2 large eggs

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Optional Garnishes: decorative candies and colored sugars, sugar free vanilla frosting

DIRECTIONS

1.    Beat butter at medium speed with an electric mixer in a medium mixing bowl until creamy. Gradually add Splenda, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.

2.    Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to Splenda, beating until blended. Do not over-mix.

3.    Place dough on a lightly floured work surface. Divide dough in half; pat each half into a circle and wrap with plastic wrap. Chill cookie dough for one hour or until slightly firm.

4.    Preheat oven to 325 degrees F.

5.    Remove dough from refrigerator. Work with one portion of dough at a time. Roll each portion to 1/8-inch thickness on a lightly floured surface. Cut with a cookie cutter, and place on lightly greased cookie sheets. Sprinkle with decorative candies or colored sugars, if desired.

6.    Bake in preheated oven 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.

CLOSE TO SUGAR FREE CUSTARD PIE

INGREDIENTS

1 (9 inch) unbaked pie crust

3 eggs, beaten

¾ cup Splenda

¼ teaspoon salt

1 teaspoon vanilla extract

1 egg white

2 ½ cups scalded milk

¼ teaspoon ground nutmeg

DIRECTIONS

1.    Preheat oven to 400 degrees F

2.    Mix together eggs, Splenda, salt and vanilla. Blend in the scalded milk.

3.    Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into pie crust. Sprinkle with nutmeg

4.    Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

CLOSE TO SUGAR FREE PUMPKIN CHOCOLATE CHIP COOKIES

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup Splenda
1 cup Splenda brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) Sugar Free Chocolate Chips
Nonstick cooking spray or parchment paper

1. Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
2. 
   
3. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
4. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
5. Slowly beat the flour mixture into the batter in thirds. Stir in the chips.
6. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
7. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

CLOSE TO SUGAR FREE CRANBERRY ORANGE MUFFINS

INGREDIENTS

1 1/3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup butter

1/4 cup Splenda

3/4 teaspoon orange zest

1 large egg

1/3 cup vanilla nonfat yogurt

1/2 cup chopped fresh cranberries

DIRECTIONS

1.    PREHEAT oven to 375 degrees F. Line 6 muffin cups with paper liners or spray with nonstick spray.

2.    MIX together flour, baking powder and baking soda. Set aside.

3.    BEAT butter at medium speed with an electric mixer until creamy. Gradually add Splenda and orange zest beating until light and fluffy. Add egg and beat.

4.    STIR in vanilla yogurt. Gradually stir in flour mixture until just combined.

5.    FOLD in cranberries. Spoon batter evenly into muffin cups.

6.    BAKE 15-20 minutes or until lightly browned. Remove from pan, cool on wire rack.

CLOSE TO SUGAR FREE PUMPKIN CHEESECAKE

INGREDIENTS

• CRUST:
• 1 cup graham cracker crumbs
• 1 1/2 teaspoons cinnamon
• 1/4 cup SPLENDA^® No Calorie Sweetener, Granulated
• 1/3 cup light butter, melted

FILLING: 

• 3 (8 ounce) packages fat free cream cheese
• 2 (8 ounce) packages reduced fat cream cheese
• 1 1/2 cups Splenda
• 3 tablespoons all-purpose flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 3/4 teaspoon ground ginger
• 1 pinch ground cloves
• 1 (15 ounce) can pumpkin puree
• 1/4 cup fat free half-and-half
• 1/2 cup egg beaters
• 1 tablespoon vanilla
• 
  

TOPPING:

• 2 cups reduced-fat sour cream
• 1/2 cup Splenda
• 1 teaspoon vanilla
• 2 drops maple flavor

DIRECTIONS

1. Preheat oven to 350 degrees F. Spray a 9-inch springform pan with baking spray. Set aside.
2. Mix crust ingredients together and firmly press onto bottom of prepared springform pan. Bake 12-15 minutes or until lightly browned and firm. Cool.
3. Blend together cream cheese, Splenda, flour and spices on medium speed in an electric mixer until cream cheese is smooth and lump free. Scrape sides of bowl. Add pumpkin. Mix on medium speed until well blended. Scrape sides of bowl and mix until mixture is smooth and lump-free.
4. Turn mixer on low and slowly add half-and-half, Egg Beaters^® and vanilla. Blend until well mixed.
5. Pour over prepared crust. Bake in preheated 350 degrees F oven 50-60 minutes or until center is slightly firm. Remove from oven and cool.
6. Prepare topping. Blend all ingredients together in a small bowl until well mixed. Pour on top of cheesecake and spread evenly. Return to oven and bake for 15 minutes. Remove from oven and cool 20-25 minutes on a wire rack. Chill 4- 6 hours or overnight in the refrigerator. This, like all cheesecakes, is best if prepared a day in advance.

Some Favorite Recipes

All of these recipes are high in protein and because it is just me and my husband they can sometimes last a few days.

Chicken Bean Salad

1 (15 oz.) can Cannelini Beans (White Kidney Beans), drained and rinsed
1/2 pound chicken breast, chopped and sauteed
2 Mozzarella Cheesesticks, chopped
1/4 cup Black Olives, sliced
1/4 cup Marinated Mushrooms, drained
4 Artichoke Hearts, non-marinated, chopped
2 Tablespoons Pesto Sauce
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
2 Tablespoons Red Wine Vinegar

 Mix all of the ingredients together and let sit in the fridge for at least an hour to let the flavors mix.

Pot Roast for Day One that turns into Pot Roast Stew for Day Two and Three

4 pound roast
1 bag of small red potatoes
1 lb of baby carrots
1 can of diced tomatoes
1 can of corn
1 bag of celery hearts
Pot Roast Seasoning
Stew Seasoning

Day One:
Cut up half of the potatoes and half of the carrots. Put the roast in the crock pot and add the potatoes and carrots. Cut up half of the celery and add to the crock pot. Sprinkle the Pot Roast Seasoning in the crockpot and add water enough to cover the ingredients. Cook on low for 8 to 10 hours. Enjoy!

Day Two:
Shred the left over pot roast. Cut up the rest of the potatoes, carrots and celery and add to the crockpot. Add the can of diced tomatoes and the can of corn. Add the stew seasoning. Add enough water to cover the ingredients. Cook on low for 8 to 10 hours. Enjoy!

White Chicken Chili

2 cans of white beans, juices and all 
1 can diced green mild chiles, juices and all 
32 ounces chicken broth 
1 medium onion diced 
You can add 2 cans of shredded chicken, or some sauteed cubed chicken, or no chicken at all.

Throw all of the ingredients in a crockpot and let it cook on low for 8 to 10 hours.

Cheesy Chicken and Broccoli Quinoa Casserole

1 cup Quinoa
1 chicken bouillon cube
1/2 pound chopped up chicken
2 cups frozen broccoli
3 cups shredded cheddar cheese
2 eggs
1 cup milk

1. Cook the Quinoa with the chicken bouillon cube.
2. Saute the chicken and broccoli.
3. In a baking dish add the quinoa and chicken broccoli mixture. Stir to mix.
4. Sprinkle cheese and mix well.
5. Mix the egg and milk together in a cup and then pour it all over the mix.
6. Top the mixture with the rest of the cheese.
7. Cook at 350 degrees for 45 minutes or until the cheese on top is bubbly and almost a golden brown.

Beefy Meaty Chili

2 lbs stew meat
4 cans of beans- like kidney, pinto, black, and white beans
2 cans diced tomatoes
1 packet McCormick Chili Seasoning
1 onion

1. Cut up the meat in to little pieces. Add to the crockpot. 
2. Add the cans of beans and tomatoes.
3. Cut up the onion and add it to the crockpot.
4. Add the Chili Seasoning.
5. Add enough water to make it just under soupy. 
6. Cook on low for 8 to 10 hours.
7. Serve with cheese and sour cream if you like.

Tortellini Salad

1 package of tortellini
1 small can of sliced olives
25 pieces of salami
5 mozarella cheese sticks
5 colby jack cheese sticks
1 bottle of itlaian dressing

1. Cook the tortellini according to the package. 
2. Cool the tortellini while you cut up the cheese sticks and salami.
3. Once the tortellini is cooled mix the salami, cheese and olives.
4. Add some italian dressing to your desired liking. 
5. Let it sit in the fridge to get cold and let the flavors mix.

Chicken, Beef, Pork or Tofu Stir Fry

Any protein you wish. We usually use about 1/2 pound chopped chicken breast or a pound of fajita type meat.
1 package of broccoli slaw mix
1 small package of coleslaw mix
1 can baby corn
2 cups frozen broccoli
1 jar of stir fry sauce

1. Saute the meet with the broccoli.
2. Add the slaw mixes. Cook til done.
3. Add the stir fry sauce and heat.
4. Enjoy!

Fried Quinoa (Like Fried Rice)

Any protein you wish. When we made this the first time we used Spam because Spam Fried Rice used to be a favorite of mine.
1 cup quinoa (or 2 1/2 to 3 cups leftover cooked quinoa)
1 ½ cups water or low-sodium chicken stock
1 tablespoon olive oil
2 eggs, lightly scrambled (still raw)
½ cup frozen peas and carrots, thawed
2 ½ tablespoons soy sauce

1. Rinse quinoa a few times in cold water.
2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. 

3. Season with salt.
4. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
5. Cool and store in the fridge, preferably overnight.
6. Heat the olive oil in a large sauté pan over a high heat. Add the protein of your choice. Cook until done or heated through. 

7. Add the peas and carrots and heat through.

8. Add in the quinoa. Stir-fry about two minutes. 

9. Add soy sauce and stir-fry until incorporated, about two minutes. 

10. Make a well in the center of the quinoa pour eggs in, scramble. 

11. Toss everything together until it is warmed through.

Greek Mini Meatloafs with a Yogurt Dip

1 1/2-1 3/4 pounds Ground Beef
1/4 cup Italian Style Dry Breadcrumbs
1/4 cup Milk
2 oz. Tomato Basil Feta Cheese, crumbled
2 Eggs, beaten
1 Yellow Onion, diced
3 Green Onions, diced
2 cloves Garlic, diced
3 oz. Carrot, shredded
1 teaspoon Oregano
a few twists Black Pepper

Saute onions till golden. Add garlic cook 1 minute. Set aside to cool. Soak breadcrumbs in milk for 1 minute. Beat eggs. Add eggs and soaked breadcrumbs to ground beef. Add cooled veggies, carrots, seasonings, cheese. Mix till combined. Divide into 8 equal mounds. Form into mini meatloaves. Bake for 45 minutes in a 350 oven.

 1/2 cup Plain Greek Yogurt
 2 Tablespoons Storebought Pesto Sauce
1/2 teaspoon Kosher Salt
a few twists of Black Pepper.

Mix together and let sit for a few minutes in the fridge.Serve with the meatloaf.

Chicken Tomato Pesto Bake

2 (16 oz total) boneless, skinless chicken breasts
salt and fresh pepper to taste
4 tsp Skinny Basil Pesto
1 medium tomatoes, sliced thin
6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
2 tsp grated parmesan cheese
Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
Preheat the oven to 400° F. Line baking sheet with foil or parchment for easy clean-up.
Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.
Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

 Broccoli Beef

1 ½ lbs. boneless beef chuck roast, sliced into thin strips ( I bought it sliced that way)
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
4 tablespoons cornstarch
4 tablespoons sauce from the crock pot after being cooked
16 oz.Broccoli florets

Put the beef in the crockpot. In a bowl mix the broth, soy sauce, brown sugar, sesame oil and garlic. Pour over the beef and stir together. Let it cook on low for 4 to 6 hours. Once the meat is tender, in a bowl mix the cornstarch with the sauce from the crockpot.Add to the crockpot and stir well. Add the broccoli and cook on high for another 30 minutes. Serve with rice or quinoa.

Cashew Chicken

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders

1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice or quinoa.

Crockpot Lasagna

1 pound ground beef
1 yellow onion
1 container ricotta cheese
16oz bag of mozarella cheese
1 box oven ready lasagna noodles
2 jars of spaghetti sauce

Brown the ground beef and onion. Add the spaghetti sauce and warm through.Layer the sauce, noodles, ricotta cheese and mozarella cheese until the crockpot is full. Cook on low for 6 to 8 hours.

Beef Stroganoff

2lbs fajita beef strips
1 yellow onion chopped
2 portabella mushrooms sliced
5 white button mushrooms sliced
1 large can of cream of mushroom soup
1/4 cup worcestershire sauce
1 small can of vegetable broth
16oz sour cream
Noodles or Rice

In the crockpot add the beef, onion, mushrooms, cream of mushroom soup, broth and worcestershire sauce. Cook on low for 6 to 8 hours until beef is tender. Once the beef is done add the sour cream and mix well. Serve atop cooked egg  noodles or rice or whatever tickles your fancy.

Ramblings of a WLS Patient

So here it is, 5 days before my 1 year surgiversary. I have been stuck between 185 and 188 for what seems like forever but as I have looked back at my blog posts in April I was 191. So I guess it has only been a few months. Since January I have lost 17lbs. In the grand scheme of things that is awesome, but in my brain I feel like I should have lost more in the past 6 months. Also since January I have gone from a size 16 pants to a 12, and even some of the size 12 pants I have are a little baggy. All in all I have lost 128 pounds. That is a big accomplishment. I do have about 30 or so pounds to go until my goal, which is between 150 and 160. I knew that as the end of my first year approaches weight loss would slow down. I also knew that the majority of the weight would be lost in the first 6 months of my journey. I give myself another year to get off these last 30 pounds. Heck if I can lose 17 pounds in 6 months I can lose the 30 in a year. I know some of it is loose skin, actually a lot of loose skin. Last night I was dancing around the kitchen and I looked down at my thighs and the skin just sags and sways to and fro between my legs. I think that if the loose skin wasn’t there I might actually have a thigh gap!!!! I don’t think I have ever had one of those.

This whole weight loss is a trip. There are some days I wake up and I have bones sticking out where I didn’t the day before. It seems like it happens overnight. I am sure it doesn’t but that is what it feels like. This morning I woke up and felt my chest and thought I felt a lump. I was panicking for a little bit. I was thinking I was too young for breast cancer. So I kept feeling and poking and prodding and I realized it is the very top of my rib cage.

On the 29^th of June some of the WLS peeps in Washington are getting together for a little meet and greet. I am really excited. I have met some of them, but others I have just talked with online. It will be a lot of fun. It will be nice to be able to see the lady who had surgery the same day I did. My surgery was first and she was the second.

I am going to do a blog post with some of our favorite recipes. Some of them we have found online and have adapted them to what we like. Some we have just come up with. Hope you enjoy them.

Almost 1 Year Post Op

Today is June 1, 2014. In 26 days it will be 1 year since I had surgery. I am amazed at where I am today compared to where I was a year ago. Here is a comparison photo of today versus a year ago:

June 20, 2013

June 1, 2014

 Highest weight: 315
 Surgery weight: 296
 Current weight: 185
 Total weight loss to date: 130

Right Arm: 11"  (I have lost 6")  Started at 17"
Left Arm: 11"    (I have lost 7")  Started at 18"

Right Leg: 20.5" (I have lost 10.5")  Started at 31"
Left Leg: 20"      (I have lost 12")  Started at 32"

Right Calf: 14"  (I have lost 5")  Started at 19"
Left Calf: 14"    (I have lost 4.5")  Started at 18.5"

Chest: 41"      (I have lost 18")  Started at 59"
Waist: 37"      (I stayed the same) (I have lost 16.5")  Started at 53.5"

I have lost a total of 79.5 inches in almost a year. I started in a size 26/28 at my highest and today I am a 12/14. 

Weight loss has slowed down a lot, which is totally fine with me. I am about 35 pounds from my goal of 150. I have a lot of loose skin and hope to someday have it removed from my legs and torso. I don't really care about my arms very much. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

UPDATE ON THE HUSBAND

My husband had surgery on July 10, 2013 so in about 40 days he will be a year out. Here is a comparison photo of a year ago versus today:

Photo on the left is from June 1, 2014 and the photo on the right is from December 2012.

His highest weight: 408
His surgery weight: 395
Current weight: 295
Total weight loss: 113

He has done so good. I am really proud of him. 

The Journey Of Life

I embarked on a journey of totally changing myself last year. This journey is continuing everyday. I had surgery on June 27, 2013. I started the surgery process in September of 2012. So I guess technically this journey has been going on for well over a year. I had made a choice to change the person I was, both in my personal life as well as my professional life. As with most good things in life, you have to wait your time for them. I am not a patient person so anything I have to wait for is really hard for me. Thankfully I have had people in my life reassuring me that being patient will pay off. And it truly has paid off. 

Personally: I have lost 76.5", 124 lbs and have gone from a size 26/28 to a size 14. My husband and I have gotten stronger in our marriage through some trials we have gone through. I have had to learn how find my voice and stick up for myself. 

Professionally: I have been working on my Bachelor degree in Health Informatics. I have 7 classes left. I have been trying to find a job where I can use my AA degree which is in Health Information and I finally found one. I have also had to find my voice in my professional life and stick up for myself.

In regards to my weight loss journey, there are days that I absolutely hate it. I hate that I have to think about food more now than I have ever had to. Some days I hate that I can't finish a meal that is put in front of me. Some days I hate that I can't eat whatever I want. There are days though, more often than not, that I absolutely love this tool that I was given. I love the fact that I have lost as much as I have and that I still have more to lose and that I will be smaller than I have ever been. I love that I can budget less for food since we don't eat as much as we used to. I love that I feel and look better than I ever have. I have learned how to choose substitutes for the things I absolutely want. I have found an amazing no sugar added cheesecake, some yummy sugar free chocolates and sugar free cookies. I know my limits and I don't go over them. One day last week a coworker had some skittles. I haven't had skittles in well over a year or more. I asked if I could have one. She laughed at me and said yes but aren't you going to crave them more if you have just one. I told her I just wanted one to have the taste of it and then I would be ok. I did eat just the one and I was ok. I would never eat more than one because I know I would be absolutely sick.

Yesterday was a very hard day. The group I was with went out to lunch and they ordered dessert after the meal. They ordered these 3 different cookies with ice cream on top. I was almost in tears. It was so very hard to sit there and watch them eat it. But I persevered and made it through. They were really good about it telling me how great I look now and telling me to remember how far I had come. Once I left the group I went in to the mall and walked past Cinnabon. That was one of the hardest things to do, just walk past. I so totally wished I could walk up to the counter and order a Cinnabon. Even writing about it now is so hard. I just want to be "normal" again. By normal I mean be able to eat whatever I want. But not really. If I were "normal" again I would be as big as  I was before. I never want to be that big again and I never will be. I just need to take it one day at a time, and even sometimes one moment at a time as I did yesterday. I am proud of myself for not giving in. I know if I had given in I would have been so sick. 

 
Here are my latest measurements. I haven't taken photos in a very long time. I think this week I will take some and show the difference between when I started and where I am now. I still have about 50 to 55 pounds to lose. I love when people look at me and ask "where are those last 50 pounds going to come from?" I know I have about 10 to 15 pounds in loose skin that needs to be removed,and probably more by the time I am done with all of this.
 
Right Arm: 12"  (I stayed the same)(I have lost 5")
Left Arm: 11.5"  (I have lost 5.5")

Right Leg: 21"  (I stayed the same)(I have lost 10")
Left Leg: 21"    (I have lost 11")

Right Calf: 14"  (I have lost 5")
Left Calf: 13.5" (I have lost 5")

Chest: 41.5"      (I have lost 18.5")
Waist: 37"     (I stayed the same)(I have lost 16.5")

Current Weight: 191 lbs   (I have lost 124 lbs since highest weight)
Current Height: 5'5"
Current Size: top is 14/16 and bottom is 14
Total inches lost:  76.5

Newest Measurements

Here are my newest measurements. Last ones were taken 33 days ago. I am finally in Onderland! That was one of the most exciting things that has ever happened to me. Yesterday while we were at the mall I decided to go in to the Lucky Jean store. I thought they wouldn't have my size because I am in between a 14 and 16. I asked the sales lady if I could try on a 16 and a 14 she said sure. I tried on the 14 first thinking it wouldn't fit yet, but lo and behold it did fit. I wasn't going to buy a $100 pair of jeans when I would just be out of that size in a month or so. But I did tell the sales lady when I get to my goal weight I will come in and buy a pair. They said they would give me 25% off for being such an inspiration and losing that much weight. GO ME!!!!

Right Arm: 12"  (I stayed the same)(I have lost 5")
Left Arm: 12"    (I stayed the same)(I have lost 5")

Right Leg: 21"  (I stayed the same)(I have lost 10")
Left Leg: 21.5" (I stayed the same)(I have lost 10.5")

Right Calf: 15"  (I have lost 4")
Left Calf: 14.5" (I have lost 4")

Chest: 42"      (I have lost 18")
Waist: 37"      (I have lost 16.5")

Current Weight: 198lbs   (I have lost 117 lbs since highest weight)
Current Height: 5'5"
Current Size: top is 14/16 and bottom is 14
Total inches lost:  73

29 Weeks Out From Surgery, Which Is Just Over 7 Months.

 

 

January 16, 2014

Top is from June 12, 2013. 308 pounds. Bottom is from January 16, 2014. 205 pounds.

I have been playing with the same 5-7 pounds for the past month. I know why. I haven't been getting in the protein I should, and I haven't been working out like I should. Starting next week i am getting back in to the gym. I need to start losing again. I have thought about doing the 5 day pouch test, and I just might do it when we go grocery shopping on the 25th of this month. 

I don't eat too bad. Breakfast can be half of a bacon and egg breakfast sandwich with a sugar free red bull with sugar free raspberry flavoring. Lunch is usually a grilled chicken breast, or left overs from the night before. Dinner can be anything from pot roast and veggies, or chicken stir fry, or tacos, or chicken chili, or chicken sausage, or hamburger patties with mac and cheese, or turkey roll ups. For snacks I eat maybe 1 ounce of Cheez Its, or 1 ounce of Pita Chips, or beef jerky, or a protein shake. I always make sure to eat the protein part of my dinner first. I am sure I can cut down on a lot of my carbs and I could jump start my weight loss again.

This is not an easy journey, but it has been well worth it. Surgery isn't for everyone, but if you have done all you can do to lose the weight and still can't get it off, then maybe it is for you. I am so thankful for all my family and friends, near and far, for the support they have given me. 

One thing that does bother me is when people who are a year or more out tell me that I will eventually fall off the wagon and eat the things I shouldn't eat. I had a lady tell me at a support group on Tuesday that she is 4 years out and her weakness is Skittles, even though they make her really sick. Why in the world would you continue to eat things that make you sick? I can honestly say I have not purposely eaten anything that I knew was going to make me sick just because I wanted it so bad. I have eaten some things I didn't think would make me sick and they did end up making me sick, like too many carbs that turn in to sugar. I don't purposely eat sugar. I have found a lot of substitutes for the things that I used to eat that I can no longer eat. I have found a few sugar free candies that are good. I only have or or two a day, I don't go over board. A lot of people say the sugar free candies can have a laxative effect, but I don't eat enough of them to have that effect. I have so desparately wanted a donut since surgery, but I know even one bite has so much sugar in it that it would make me sick. So why would i eat it? I saw a girl on a support group online that ate two donuts and then complained about it making her sick. DUH!!!!!!!!!! It is going to make you sick because it is pure sugar. I know that only about 30% of bypass patients get dumping, by why chance it just to eat that one thing.

I spent about 9 months before surgery changing the way I eat and changing my thinking patterns. My husband and I were just talking the other night how my emotional eating has really gone down, maybe even has been deleted from my life. I used to reward myself with food as well, and now I find things to reward myself with that are not food. I have come to realize that it is ok to have bad days and not have to eat myself silly because of them. I have come to realize that I can get together with friends and family and it not revolve around food, or if it does, then I can limit what I eat and I don't have to eat myself silly. I have come to realize that I don't need a Venti Starbucks Coffee every two weeks when I get paid just because I made it through the two weeks of work. When I hit my 100 pounds lost I went indoor skydiving. I didn't reward my loss with food. When I hit my goal weight I am not going to celebrate with food, I have plans to go shark cage diving or real sky diving. I am really proud of myself for coming so far.