Before and after weight loss surgery (2001/2019)

Today is my 18th year anniversary from having weight loss surgery!! I started my journey at 400 lbs. It wasn’t an easy decision to make. As a matter of fact it was scary. But after battling my weight since I was approximately 11 years old on a diet. Losing 100 lbs. twice, 50 and 75 lbs. multiple times only to re-gain that weight plus more every time. The gastric bypass gave me the tool that I needed to help me lose weight and keep it off. It was the first time in my life that I felt normal when I ate. (I had never had a full feeling before). I also made a lifestyle change and have a eliminated some things from my diet and also embraced exercising. I do know that if I don’t do what I’m supposed to do on this journey I can gain weight back and I have over the years and was able to get it back off. Losing weight gave me more than good health. It made it possible for me to go back to school become a registered nurse and be so blessed to be able to care for other bariatric patients who are struggling with their weight like I was. 18 years ago if you would have told me my life would be like it is today and all the adventures I have had, I would have never believed you!! I’m blessed and I know it!! And life is so, so good!!! Thank you God for seeing a bigger picture than I could ever had seen and showing me the way every day!!

Building A Firm Foundation

As I reflect on the past 18 years since weight loss surgery (WLS) I am asked often how I maintain my weight loss. There is nothing magic about it, and I have lost, re-gained and lost weight again over the years. What helps me keep it off is having a firm foundation. I would like to compare it to planting a tree. In the beginning you start with a small twig like plant. It is immature and if the wind blew hard it would easily be damaged. The same could be said about a person having WLS. If you don’t educate yourself on nutrition, exercise and psychologically you may never get the results you want. Your WLS tree of life needs to have deep roots and a sturdy trunk to weather the storms of life and hold up all the branches which are symbolic of the years after weight loss surgery. The first year post-op (your honeymoon stage) is the perfect time to nurture and build a strong tree. To do this you need to go to support group, see a dietitian and counselor to learn how to do a WLS journey that works for you. This journey is not a destination to a particular weight; it is a journey that you will be on for the rest of your life. I promise over the years you will have storms (stressors) that will pull at your foundation. If you don’t have deep roots (tools to fall back on) you could revert to your old habits. When you do this it is hard to get back on track. It’s important to stay positive and get back to basics. Perhaps writing down everything that goes in your mouth and being mindful about eating. It is easy when you are further out from surgery to lose motivation so you will need to find what motivates you. One way to do this is to go to a support group. Find one that works for you. There is also evidence based-research patients who go to support group lose the most weight and keep it off. Do the work, build a strong tree that will help you live a healthier life and be successful with your WLS journey. Reach out for help when you need it. This journey is not an easy one and you don’t have to do it alone. Also know this journey is a beautiful one. Being able to do things you couldn’t do before. Things that people of normal weight take for granted. Living life and not just watching life go by. Yes it is a beautiful thing!

Low Carb Biscuits

This fluffy biscuit can be enjoyed with breakfast, lunch or dinner. Ingredients: • 1 1/2 cups almond flour • 1/4 teaspoon salt • 1 tablespoon baking powder • 2 eggs • 1/3 cup sour cream (you can also substitute cream cheese here) • 4 tablespoons butter, melted • 1/3 cup shredded cheese • 1/2 teaspoon garlic powder Instructions: 1. Preheat oven to 400 degrees Fahrenheit. Spray or grease muffin pan and set aside. 2. Combine almond flour, salt, and baking powder. Use a fork to break up any clumps. 3. In a separate bowl, beat eggs. Whisk sour cream and melted butter into the eggs. 4. Stir the wet ingredients into the dry ingredients. Stir in the cheese. 5. Fill muffin tin cups about 2/3 full. Bake in preheated oven for 10-12 minutes or until golden brown. Enjoy!