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  633 People Lost in total 55682 lbs = 29.10 % Give us permission to add your before & after Weight Loss Photos |   |
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09-16-2006, 02:44 PM
| #1 (permalink) |
| Seasoned Veteran  Join Date: Mar 2006 Location: NYC ~ Love it!!!
Posts: 2,988
Weight Statistics 4/19/06 Surgery Date:
5' 8" Height: 333 lb Start Weight:
171 lb Current Weight:
155 lb Goal Weight:
162 lb Weight Loss:
16 lb Lb Left to Lose:
48.6486486486 % % Lost:
010/19/08 Goal Date:
Body Mass Index 50.6269463668 BMI Start:
25.9976211073 BMI Current:
23.5650951557 BMI Goal:
Weight Loss Method Roux en Y Gastric Bypass     |  So...whatcha cookin tonight??? This is something I was asking "Chef Kat" earlier...and thought...."Hmmmm, good post!!" __________________________________________________ __________ So...are you cooking tonight??? Whatcha cooking?? I'm outta "stirfry kits".... I gonna find some good veggies at the farmers market later...but want something fun and easy to cook.... Any suggestions?? As far as meats go...all I have in our fridge is a Rotisserie Chicken...but, I could stop and get something at the meat market.... Lemme know what you think...or what you are cookin??
__________________ Deborah  Lap RNY Gastric Bypass follow my "Journey and Progress" at www.femmemodeweightloss.blogspot.com    |
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Yes, you can often get insurance cover for your Weight Loss Surgery. Our own Craig "Big-T" Thompson has been there and done that, and he's written an e-book about it.  |
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09-16-2006, 03:11 PM
| #2 (permalink) |
| Seasoned Veteran  Join Date: Jan 2006 Location: SOMEPLACE LONG ISLAND, NY
Posts: 6,756
Weight Statistics June 1, 2005 Start Date:
Height: 310 lb Start Weight:
167 lb Current Weight:
159 lb Goal Weight:
143 lb Weight Loss:
8 lb Lb Left to Lose:
46.1290322581 % % Lost:
Body Mass Index 51 BMI Start:
27 BMI Current:
Weight Loss Method Roux en Y Gastric Bypass |  im bad at that stuff... i think here were having chicken parm my hubby fried up chicken cutlets while i was at the LI cheerleading conference today! LET us know what you decided to make! hugs
__________________ LISA  http://w5.photobucket.com/widgets/dy...164/fr1endly2/ LAP RNY Gastric Bypass  |
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09-16-2006, 04:19 PM
| #3 (permalink) |
| Seasoned Veteran  Join Date: May 2006
Posts: 1,978
5/17/06 Start Date:
5' 6" Height: | I like this post too... I'm having a protein drink and peach. This is deffinatly not typical for me. I usually have real food but feel the need to suck it in a little tonight. I went a little over the top yesterday and had a very substantial breakfast this AM  Kat |
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09-16-2006, 06:41 PM
| #4 (permalink) |
| Guru In Training Join Date: Sep 2006 Location: currently Texas but it's not my home
Posts: 227
Weight Statistics 08/16/06 Start Date:
08/16/06 Surgery Date:
Height: 290 lb Start Weight:
199 lb Current Weight:
166 lb Goal Weight:
91 lb Weight Loss:
33 lb Lb Left to Lose:
31.3793103448 % % Lost:
12/31/2007 Goal Date:
Body Mass Index 46 BMI Start:
33 BMI Current:
26 BMI Goal:
Weight Loss Method Roux en Y Gastric Bypass | I had some chicken and carrots for lunch today and think I may have eaten a tad too quickly. Since I'm still feeling a little 'yuck' I'm just going to have a protein drink later this evening. |
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09-16-2006, 08:30 PM
| #5 (permalink) |
| Seasoned Veteran Join Date: Mar 2006 Location: NYC ~ Love it!!!
Posts: 2,988
Weight Statistics 4/19/06 Surgery Date:
5' 8" Height: 333 lb Start Weight:
171 lb Current Weight:
155 lb Goal Weight:
162 lb Weight Loss:
16 lb Lb Left to Lose:
48.6486486486 % % Lost:
010/19/08 Goal Date:
Body Mass Index 50.6269463668 BMI Start:
25.9976211073 BMI Current:
23.5650951557 BMI Goal:
Weight Loss Method Roux en Y Gastric Bypass |  Well..... Lets just say....tooo much!! I made a fresh pasta sauce....fresh garlic....olive oil...mushrooms...roma tomatoes....yum!! and then added ground turkey.... Well...we were walking on Prospect park west....and found this it Italian butcher shop....anyway...we bought some homemade ravioli...(beef)...anyway... That's what I made.... I ate about 4 of them...and some sauce.... I'll just say....TOO MUCH!! Ahhhhhh!! 
__________________ Deborah Lap RNY Gastric Bypass follow my "Journey and Progress" at www.femmemodeweightloss.blogspot.com |
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09-17-2006, 12:55 AM
| #6 (permalink) |
| Super Moderator  | I need to run out now to get my car from the dealer where it's at for the regulation maintenance required by law here. I'll post my menu for tonight, as I had to cook something yesterday since I'll be going over to a friend's, which is bring a plate type gathering, so I cooked something that will keep for a few days, for both the party, and the rest of my family who'll be staying at home. 
__________________ "In every job that must be done, there is an element of fun."   Just a li'l bit 'bout myself |
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09-17-2006, 03:21 AM
| #7 (permalink) |
| Guru In Training | everyones food sounds so good... I am making bean soup with ham for my husband, who could live on it... me....kinda icky soup.. but hey, the beans are full of protien.....owww, dont know even if that will get me to eat more than a taste...Peggy
__________________ Peggy Be who you are and say what you feel Because those who mind , don't matter And those who matter ...don't mind... Dr. Seuss |
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09-17-2006, 08:41 AM
| #8 (permalink) |
| WLS Mentor  Join Date: Aug 2006 Location: Milford Kansas
Posts: 1,205
Weight Statistics 09/01/2006 Start Date:
5' 4" Height: 254 lb Start Weight:
144 lb Current Weight:
140 lb Goal Weight:
110 lb Weight Loss:
4 lb Lb Left to Lose:
43.3070866142 % % Lost:
02/01/2008 Goal Date:
Body Mass Index 43.5942382812 BMI Start:
24.71484375 BMI Current:
24.0283203125 BMI Goal:
Weight Loss Method Roux en Y Gastric Bypass | Today is my son's 13th b-day so I guess he will be planning the menu!!! Hopefully there is something I can eat too!! |
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09-17-2006, 11:25 AM
| #9 (permalink) |
| Super Moderator | Fried fish marinaded Japanese style So, I'm back from my night out. I made some fish fry marinaded Japanese style. This is made with small saurels (about half an ounce per fish). First, prepare the saurels (10-20 for 4 ppl) by taking out the innards and the gills. Then, powder them with flower and fry for 5-10 mins until crisp at 340-360F. Prepare the marinade in the meanwhile. Slice half an oninon thin with a food processor, slicer, or a knife if you are very adept at slicing thin. 1-2 cayanne pepper also. Ratio of marinade dressing. 2:1:1 Water or Japanese white dashi(Japanese soup stock):soy sauce:vinegar 4tbs sugar (or splenda, if you will) Dip the fried fish in the marinade sauce, cover with onions, add the cayane pepper, cool then fridge for a day for the taste to seep in. 2-5 fish per person, depending on your appetite.
__________________ "In every job that must be done, there is an element of fun." Just a li'l bit 'bout myself Last edited by DocSanae : 09-17-2006 at 12:36 PM. |
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