Recent Posts
Topic: RE: How to jump start my wl After the slow down
Definitely start with a protein fast! It's a great jump start! When I start to feel like I'm carbed out or just slowing down I take 3 or 4 days of protein (smoothies, drinks, and protein meals) Wow, it'll get you back on track in no time at all. I also incorporate my exercise as well. 20 min a day while I'm fasting, but I usually work out 20 min 3 x a week. Good Luck and I hope you're back on track soon!
Vera B
Cody, WY
LAPRNY 7/31/06
Cody, WY
LAPRNY 7/31/06
Topic: RE: Shout Out to WYO! How's the protein coming along?
YUMMMY! Sharon thanks for the recipe! I can hardly wait to give it a go! Up until about a month ago I've had problems with chicken breast...think I was getting it too dry, so using chicken thighs now and it works well, however I'm going to use chicken breast with this, I miss eating it and its my favorite part of the chicken! Again, thanks for the tips! Have a great day!
Vera B
Cody, WY
LAPRNY 7/31/06
Cody, WY
LAPRNY 7/31/06
Topic: RE: Shout Out to WYO! How's the protein coming along?
Hi Vera,
Thank you for sharing. I have had some very sluggish times as well and I thought it was from too little carbs. I still use a lot of protein drinks and eat only small meals and I am 2 years out. A favorite recipe is one I got out of the American Heart Association cook book and it is for baked chicken parmesan. I've modified it somewhat. Put a few spoons of olive oil in a baking pan, just enough to barely coat the pan. Dip low fat, skinless, boneless chicken breast in egg and then bread it in a mixture of 1/2 whole wheat bread crumbs (home made is best) and 1/2 low fat freshly grated parmesan or romano cheese. Cover the pan bottom with cutlets. Season. Put a few spoons of low fat margerine (like smart balance light) on top of chicken. Add water so that chicken is half covered in water or use a little red wine. Cover pan with foil and cook for half an hour on 350. Uncover and finish cooking for about half an hour more. The chicken is super moist and flavorful. You can cut it with your fork and it is very low fat. Leftovers also nuke well and are still moist. You can also toss frozen or canned vegetables in the rest of the breading mix and toss in the pan and make it a one pan meal.
Topic: RE: Gillette
I am so glad to meet you all. I am thinking the time will go fast and then before i know it I will be banded and onto a new life. If anyone wants to meet or talk more email me. [email protected]
Dottie
Topic: RE: Gillette
I'm from Gillette and I'm 3 weeks postop with lapband. I used Dr. Snyder in Denver, because he had more experience and met MY qualifications. I have met a few people on here that have used Parnell. Congrats on your approval and good luck to you!
Topic: RE: Gillette
Thanks you guys, I am starting to get kind of nervous about the surgery and the maintenance that comes afterward. THank God for this board and the support it offers. Did you both have the LapBand?
Hugs, Dottie
Topic: RE: Gillette
Dottie! Congrats on your surgery! I'll be thinking about you! I'm 18 months out, had my surgery in Riverton with Dr. Dennis Lewis! Absolutely fantastic guy and Donna Post is an RN that directs the Weight Loss Surgery of Wyoming group! Just a big huge family! I'm starting a support group here in Cody, we start with our first meeting on March 13th, so we'll all send you ((hugs)) and hoorays! as you begin your journey! Best of luck to you!
Vera B
Cody, WY
LAPRNY 7/31/06
Cody, WY
LAPRNY 7/31/06
Topic: RE: Gillette
I had a LAP-RYN in Jackson Hole with Dr. Balliro. He splits his time between Jackson and his practice in Florida.
Shoot me an e-amail at [email protected] if you are going to be in town and need support or a friend.
We have support group meetings at the hospital every 2nd & 4th Tuesday if you are ever in town on those days.