I stepped on the scale this morning to find that I have now lost 92 pounds. I have to admit, this has been very difficult. I don't want to eat, no appetite at all. Some days I feel like I am starving to death. I am not hungry starving, I just know that my body is not getting enough food. I try and try again to keep my food down, but, am throwing up on an average of once a day. Sorry if it's too much info. Just trying to keep it real here! I go to the doctor in another week for my 4 month post op check up and lab work. I will update my weight loss journey again after that appointment.
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Here is Lily in her Halloween princess dress. We couldn't get her to keep the tiara on her head or sit very still for the pictures. We are really enjoying taking her to the Halloween parties, and are looking forward to trick or treat in our town Friday night. Happy Halloween everyone!!
This is a wonderful and quick recipe! If you want to use fresh tomatoes, garlic and onion or substitute feta cheese for the mozzerella it is wonderful that way as well.
1 spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1 can DeFratelli Tomatoes with garlic and onion
3 tablespoons sliced black olives
1 can of quartered artichoke hearts drained
2 tablespoons chopped fresh basil
Preheat oven to 350 degrees. Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Add fresh basil, sliced black olives, tomatoes and artichoke hearts.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Lightly salt squash to taste, if you like. Toss with the sauteed veggie mixture, top with cheese, Serve warm.
Some days I HATE my gastric bypass surgery. Those are the days that I am having problems keeping my food down, having terrible head hunger, or feeling all out of whack emotionally because of the changes my body is going through. Other days I LOVE my surgery. Those are the days I step on the scale and see how much weight I have lost in just over 2 months, or the feeling I get when I put on my clothes and they are too big for me. It amazes me!
Carl took this picture of me last week. I still have a long way to go on my weight loss journey, but, I feel like I am doing pretty well considering all of the pain I have had lately due to my Chiari Malformation, Fibromyalgia and Degenerative Disc. I am hoping and praying that the more weight I lose will make some of this pain go away.
* 2 pounds ground beef OR 1 pound of boneless skinless chicken breast cooked and shredded * 1 medium onion, chopped * 1 can pinto beans - drained and rinsed * 1 can black beans - drained and rinsed * 1 can whole kernel corn - drained * 1 can diced tomatoes * 1 can Rotel tomatoes * 1 pkg. taco seasoning mix * 1 pkg. original hidden valley ranch dressing(dry) * 2 1/2 cups water or more, to make soup broth Preparation:Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so.