1 Week Post Op

I went and saw my surgeon today. Tomorrow will be 1 week since surgery. It was a good visit with him. I have lost 5 pounds since surgery and 23 since May 31, which was my last office visit before surgery. While I feel like my progress is slow, at least it is some progress.

We talked with the surgeon about the nausea I am having. He said that is normal and to keep taking the Zofran when I feel that way. He said it should subside after a while. We asked him if the emotions I was having are normal and he said yes. He said a lot of people go through a range of emotions through this journey. 

The surgeon told me I could progress to puree foods. He said to experiment with them as I want and that if something doesn't sit well then move on to something else. He said it is a trial and error of how much you can eat and what you can eat. I am so thankful I have 4 weeks off instead of 2 so I can try to get things settled and figure out what works and what doesn't so I am not missing a lot of work when I do go back.

He said he would see me in 3 months for my next follow up. So now it is me and my tool and I have to figure out how to use it and not abuse it. He said he does lab work at the year mark unless there are problems that come up in the meantime. 

I spent a lot of time yesterday on Pinterest looking up gastric bypass friendly recipes. I came across so many. I found a recipe for something like a peanut butter cup but was packed full of protein, was sugar free, and looked amazing. I am going to have to try that sometime. Today and I am going to try some refried beans with cheese and some carne asada, all pureed of course! Charlie even came up with the best idea for a puree dish. He said we could get Pho for me and I can puree the noodles and veggies and chicken and put it back in to the broth and drink it. That made me smile. He knows how much I love Pho! And it is such a comfort food.

If you want to follow me on Pinterest here is the link: 
Amie's Pinterest 

Mama Said by The Shirelles

I'm sure of you are wondering what the title of this post has to do with my journey. Well this morning I woke up with quite a bit of nausea. I was crying for no reason, to point of almost balling. The first thing that popped in to my mind was the song "Mama Said" by The Shirelles. Mama Said there'd be days like this. It's so true. 

I am only 4 days post-op, but feel like it has been a lifetime. I feel like I should be feeling 100% better by now, even though that really isn't feasible. I guess in my mind sometimes I think that people think I should be up and walking miles upon miles and drinking 80 plus ounces of water a day. But in reality, I should be up walking every 3 hours and trying to get in 48 ounces of fluid each day. What my head thinks people think and what is reality are not on the same page today.

I need to give myself a break and quit being so hard on myself. I am only 4 days after surgery so I need to give myself time to heal and feel the emotions I feel. It's strange, but food hasn't been a big deal to me these past 4 days. I saw one food commercial last night that I screamed F*** you to the tv, but that's it. I haven't been hungry really. Yesterday I really wanted a protein shake from the vitamin store but I didn't get one because my husband and I have conflicting times of when I can start adding in the protein shakes. I might call the doctor today and find out if I can start adding them in.

The dogs have been amazing while I have been home. I am really surprised. They have not tried to jump on me. While laying on the couch they lay on the floor  next to the couch instead of trying to lay on my lap. It's like they know mom is not feeling well so they just stay by my side and watch over me.

 I finally took the tegaderm off the incisions today. They don't look too bad at all. I think it's funny that they had to number them 1 to 5 when in the operating room. There are two of the same photos somehow on this little collage. The top left and bottom right are the same. Lol.

 

Day 3 Post Op

So today is Sunday, June 30, 2013. I came home yesterday from the hospital. I was in a lot of pain yesterday. I was having to switch back and forth between the two pain medicines they gave me. Last night I was able to take my pain  medicine around 12:00 and then not again until this morning at 5 am.

It has been so hot here lately, so getting out and walking is hard. I might have my husband or a friend take me to the mall and walk with me. The heat has also made me not really that hungry. The liquids seem to be just fine for me right now.

While I was in the hospital, my bowels started to wake up and gurgle. I didn't have a bowel movement until today. Here is one piece of advice that you should listen to. If you feel like you need to fart, go to the bathroom and do it. You may actually have diarrhea and it feels like a fart. 

My postop appointment is this coming Wednesday. I think at that point I can move on to pureed foods. The doctor told me that the papers they gave us are just guidelines, not set in stone rules. He said that if I feel ready to progress to a new stage then I can certainly try. He said if it doesn't work then to go back to the stage I was on and wait another few days.

I am looking forward to the pureed foods. I have some peaches and pears pureed that I want to put in a protein shake. I also have my mom's chicken curry pureed that I want to eat. 

My husband's surgery is only 10 days away. I hope all goes well for him. 

Discharged Home

Well I ended up staying two nights instead of one. Turns out my esophagus was extremely swollen and I couldn't keep anything down. The nurses would come in and tell me to drink but I would just vomit it back up. They saw the swollen esophagus on the Upper GI they had me do the day following surgery.

The photos above show the 5 cuts they made to be able to do the surgery. The second photo is supposed to show how swollen my belly is, but it doesn't look too swollen.

While in the hospital I only gained 4 pounds. I went in weighing 292 and came out weighing 296. That's not too bad! 

I am glad to be home. The nurses were so kind and gentle. I really did enjoy having them around. My friend Kendra got to go home on Friday because she did so well. 

I hear people say they have a hard time getting the liquids in. I don't see how that is possible because I am so very thirsty all the time and have drank too much at once a few times and had to wait for the liquid to pass and the pressure feeling to go away.

Right now I am drinking half apple juice half water. They gave me some of that in the hospital and i was hooked. It tastes a little sweeter than water.

 So far so good. No regrets. Although it still doesn't see real sometimes. I'm excited for my husband to have his. Then we will both be on the loser's bench.

Day of Surgery

Well it's the morning of surgery. It's 4:15 am and we are almost ready to leave the house. Have to check in at 5:00 am. This morning I weighed in at 296. That's a total loss of 19 pounds since September! Yay Me.

I will write more once I am out of surgery and able to function.

Love, Hugs, and Kisses to you all!

Day before my Rebirthday

Today is Wednesday, June 26, 2013. I report to St Francis Hospital in Federal Way on Thursday, June 27, 2013 at 5am. Today I have just been cleaning the house and relaxing. I went and had my nails done. Last night I went and had a massage. 

 I am so ready for this. They just called to remind me of my time to check in tomorrow. I will take weekly photos tonight after my shower.

Zucchini Recipes

Zucchini Pizza Bites
Gina's Weight Watcher Recipes
Servings: 1 • Serving Size: 4 pieces • Old Points: 2 pts • Points+: 3 pts
Calories: 124.8 • Fat: 5.7 g • Protein: 8.2 g • Carb: 10.4 g • Fiber: 3.0 g   

Ingredients:

• 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
• Spray olive oil (I used my Misto)
• 2 tbsp pizza sauce
• 1/4 cup part skim mozzarella
• salt and pepper

Directions:
Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Zucchini Lasagna
Skinnytaste.com
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)

Ingredients: 

• 1 lb 93% lean beef
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8" thick
• 15 oz part-skim ricotta
• 16 oz part-skin mozzarella cheese, shredded (Sargento)
• 1/4 cup Parmigiano Reggiano
• 1 large egg

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.


In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

Turkey Stuffed Zucchini
Gina's Weight Watcher Recipes 
Servings: 4 • Serving Size: 2 halves • Old Points: 4 pts • Points+: 5 pts
Calories: 214.8 • Fat: 4.6 g • Protein: 31.6 g • Carb:11.0 g • Fiber: 2.9 g  

Ingredients:

• 4 (6 oz each) medium zucchini
• 1 tsp butter
• 1/2 small onion, finely diced
• 1 shallot, minced
• 3 cloves garlic, crushed
• 1 oz white wine
• 1.3 lb (20.8 oz) ground turkey (99% fat free)
• 1 large egg white
• 1/4 cup grated parmesan cheese
• 1 cup fat free chicken broth
  
• 2 tbsp whole wheat seasoned breadcrumbs
• 1 tsp paprika
• 1 tsp fresh chopped rosemary
• 1 tsp garlic powder
• 1 tsp marjoram
• 1 tsp dried basil
• Salt and fresh pepper

Directions:

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.

In a large saute pan, melt butter and add onion, shallot and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add wine and cook until it reduces. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, rosemary, garlic powder, marjoram and basil. Mix well and cook another minute.

Place turkey meat in a large mixing bowl and set aside to cool. When cooled, add parmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes.