Recent content by RedMama

I have 4 more days till my surgery! I've lost 17 pounds so far on my pre-op diet. I'm feeling better and have more energy. Can't wait! I do have one question: I have been fighting this upper respiratory cold for over 2 weeks. It's getting better but not gone. Will they still do surgery if I'm...

Yes! 3 weeks from today! Thanks for noticing.

I am 3 weeks pre-op and had my office visit with my surgeon today. I have thought for the last 4 months that my insurance would only cover RNY. I was told today that I have a choice. 3 weeks out!! All of a sudden, after all this time I am considering a sleeve. I have no idea what surgery to have...

Hi Jeni! I was in your shoes in May when I started my journey. I am 20+ days away from my rny on September 18. The time goes by pretty quickly and there is a lot of information they throw at you. If you have any questions, tips, ideas or comments remember we are here! Thanks for sharing.

27 days and counting!! :o

Amazing StinkerBelle! You've done an awesome job! My rny is in27 days. Can't wait till I am as successful.

All right Jojo! You can do this! If you can lose 130 pounds you can lose 20! I am still pre-op but love the idea if you gain 5 pounds do something about it right away. I really like this forum and have gotten some many helpful tips and ideas. Please keep us posted on your success. :o

Would love an update. Jacksonli0509 - when you get a diagnosis/test results, ect. Please write an update. I am pre-op and am interested for for future knowledge. Thanks and welcome to the forums!:o

Do you puree before of after the meat is cooked?

OK, I haven't even had my surgery yet but I'm a planner. I like to look ahead. Anyway, my surgery is in September and my Disney vacation is in January. I just finished speaking to guest services at Disney dining reservations and was told I would have to pay the full price for any of their...

Super ideas! Thanks SB!

I guess what's difficult for my brain to register is that there's no en brioche/toast points/baguette. You're just gonna pick up a fork and eat it. But I totally see what you're saying about the moisture, ie; mayo/broth/cream cheese and the seasoning. I bet I can get pretty creative with that...

I haven't even had my WLS yet and I am baffled by the whole pureed protein stage. The thought of putting meat in the blender and then eating it, makes me want to scream. Being a classically trained chef, it goes against my nature. So, what are some of your tips, tricks or ideas? Any recipes...

I start my 2 week pre-op diet September 4. Not looking forward to it but can't get to surgery without it. Sooooo, it'll be the last hoop I'll have to jump through before I get my new life.

Good luck on your upcoming surgery. Please remember to check back with us when your up to it!