Tag Archives: cooking

Post-Op Life: Righting the Ship

This post is going to be fairly brief, as things around these parts are crazy busy these days.  But the crazy busy is in a good way.  So I’ll do a quick drive-by update with bullet points, because it’s about all I have time for right now.

  • Gallbladder surgery went well.  My recovery was smooth and uneventful.  I did learn at my follow-up appointment that my gallbladder had stopped ejecting bile properly, and as a result, cholesterol and bile had accumulated on the inside walls of the sac.  As my surgeon said, “It was definitely time for it to come out.”  So it’s good that I had the surgery when I did.
  • I also learned that I no longer have a fatty liver.  When I had my gallbladder removed, my surgeon did a liver biopsy, as the lab work I had done on my trip to the ER in June gave him cause to want to poke around there.  The path report revealed that I no longer had evidence of fatty liver disease.  This is huge, given that on the day of my sleeve surgery a little over 2 years ago, my liver had 60% fatty infiltration.  My surgeon was thrilled to learn that my fatty liver had been resolved by my WLS.
  • Looks like I’ll be having more surgery this year.  UGH.  My right knee has decided it’s had enough of being patched together with a neoprene brace.  I’m looking at getting it scoped over Christmas so that I can have 2 weeks off my feet, and more importantly, 2 weeks with someone around who can help me!  And depending on what happens with my shoulder, there may be yet another surgery in the cards for me this year.  My left shoulder has decided it’s had enough and can’t even.  So I will be heading BACK to the ortho to find out what the hell is going on with my shoulder once I get back from being out of town this week.
  • Regain is real, y’all.   So for those of you who are early on in the process of having WLS, or who have just had it, please don’t delude yourselves into thinking, “I’m going to lose this weight FOREVER!!!!” or say stuff like “That’s ______ pounds gone FOREVER!!!!”   Or at the very least, don’t say those things without realizing that while yes, losing the weight as a result of surgical intervention is fast and seemingly easy, keeping it off is much, much more difficult.  I’ll be real with y’all–I’ve gained back about 35 pounds this past year (scary, huh?).  I know exactly why and how, and I’ve decided to go back to a devil I know to lose it.  I’ll be starting Weight Watchers online next week in an attempt to get back down to the weight I was at this time last year.  I felt good, I looked good, I slept better, and I moved around better.  I need the structure that the WW program provides because clearly I can’t provide it for myself right now.  Also?  All I have ever tried to do in my life is lose weight.  I’ve never known how to maintain it.  Losing weight is something I am good at; maintenance is not.  I’m scared I’ll never learn how to maintain a weight I can live with.  So in the meantime, I’ll be back to weight loss mode so that I can at least have a shot at feeling good about how I look and feel again.

Well, that’s all I’ve got time for…work and meal prep are calling.

Post-Op Week 96: The Light at the End of the Tunnel

…feels like an oncoming train these days.

So what do I do?  I cook, I eat, and I plod on.

Here’s a sampling of what I cooked last week (I’m a week late, I know).

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Top:  pot roast with fresh herbs and veggies.

Left:  broccoli, ham egg and cheese frittata.

Right:  white bean, kale and sausage stew.

Just trying to keep my head above water (pretty literally these days, we’re experiencing record rains after being in drought for 5 years).  June 5 cannot get here soon enough.

Post-Op Week 85: Rethinking Goals and a Recipe

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Nearly as fast as I put on the weight I gained over the holidays, I lost it.  Then regained it.  Then lost it again.  This rollercoaster ride my body’s taking me on is frustrating at most, but is what I suppose maintenance is at best.  What I need to grapple with is this:  am I ready to be here?

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Post-Op Week 38 Progress Report

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This week saw a slight uptick in the scale, but I’m not worried about it.  I ate a bit more salt yesterday than I normally do, and I also increased my carb intake this week to prep for yesterday’s race.  I’m pretty sure that the glycogen I stored is binding some of the water I’m holding on to.  Also, as one of my MFP friends pointed out, it’s possible that the workout I did yesterday caused my muscles to be holding on to some fluid as well.  Regardless of what it was that caused the slight gain, this week I’m cutting back to my usual 50 grams or less of carbs, and keeping my protein intake high as usual.
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Post-Op Week 29 Progress Report

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No change this week.  I suppose I should be grateful that there wasn’t a gain, but this doesn’t reduce my frustration level any.  If anything, this week’s lack of forward progress frustrates me even more.

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Greeting 2014 and Preparing for 6-Month Follow Up Visit

This is how I chose to greet the new year, head cold and all:

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And 2014 will be my year.  Oh yes, yes it will be.

Tomorrow, I have my six-month follow up appointment at my surgeon’s office.  Is it ridiculous that I’m mad that the high temps tomorrow are supposed to be in the 40s so I have to wear heavier clothes?   I could wear what I wore last time I was at my surgeon’s office but it would mean I’d freeze my ass off as it is a summerweight maxi dress, and besides, it is too large for me now.

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Bonus Post: Citrus Herb Roasted Chicken Recipe

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This bird is pretty much the best bird you will ever eat. For reals. And it’s easy to make.

My Christmas gift to you, my readers: a recipe!

I decided that for our Christmas meal, we would eat something high in protein and flavor.  We’d already done turkey and beef tenderloin at Thanksgiving, so those were out.  Fish didn’t seem Christmasy enough, and pork just doesn’t have enough protein bang for the calorie buck, so chicken it was.  I decided to buy a roasting chicken (larger than your average bird at about 5-6 pounds instead of 2-3) so that we could eat on it the rest of the week, and have the carcass left over for me to make stock/soup out of later on.

This was seriously the best chicken I have ever made in my entire young life.  It turned out so moist and flavorful that I am pretty sure I will not roast chicken any other way ever again.  I mean, I’ll still make barbecue chicken legs, but this…for a whole bird?  It’s a great way to make it.

The secret to the moist meat?  The brine.  Brining a chicken is one of the best ways to ensure that it stays moist through the roasting process.  Since you’re roasting at a high temperature, the brine will help break down the muscle fibers in the meat, loosening them up so they trap water inside.  This helps keep the meat moist despite the high cooking temperature.

So here’s how I did it.

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