It's been awhile...

Wow I just realized how long it's been since I've posted anything. Well over a year... I am now 2 1/2 years post op and have lost a total of 117 pounds. I am currently at 105# and have been here for a few months now. I had lost down to 98# and then stayed steady at 101 for a long time and I think I'm finally where I'm gonna stay at. I feel good at this weight. I feel like this is the weight I'm supposed to be. Haven't been so good on actual exercise but I have been very active moving things and cleaning and reorganizing lately, no time for exercise.

Me:

At Goal?

As far as numbers go I am at goal. I currently weigh 124 lbs. Feb. 11th is my 1 year surgiversary. BUT... I still feel like I'm not *there* yet. I have a lot of loose skin around my belly that is really bugging me. I've finally gotten my butt in gear and started exercising a few weeks ago. I'm hoping to tone up my body, then I should feel better about it. I'm just hoping that I'm able to tone my belly area. That has always been my biggest challenge area, I'm afraid that now it will be even more so.
Yesterday was 45min of TaeBo cardio. Today I'll do the Wii Fit for a while.
It's cold and snowy here, makes me want to curl up on the couch in a blanket. But I'll be good and get some exercise in.

11 months post op (-92#)

Some new pictures taken of me at the Museum of Natural History in NYC with my kids...

Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

2 cups vanilla wafer crumbs
¼ c butter, melted
2 8 oz. pkgs. Cream cheese or Philadelphia Neufchatel Cheese
¾ c. sugar substitute (Splenda granulated)
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
¾ tsp. cinnamon
¼ tsp. ground nutmeg

Combine crumbs and butter; press onto bottom and sides of 9 inch spring form
pan.

Combine cheese, ½ c sugar substitute and vanilla, mixing at med. Speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Reserve 1 c. cheese mixture; add pumpkin, remaining
sugar substitute and spices to remaining cheese mixture. Mix well. Layer
half of the pumpkin mixture and half the cream cheese mixture over crust;
repeat layers. Cut through batter with knife several times for marble
effect.

Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill.

10-12 servings.

Lemony Party Meringue Pie

Lemony Party Meringue Pie

1 pkg. Jello s.f. Lemon Flavor Pudding and Pie Filling

2/3 cup sugar substitute (Splenda Granular)

2 ¼ c water

3 egg yolks

2 tbsp. lemon juice

2 tbsp. butter

1 baked 9 inch pie shell, cooled

3 egg whites

6 tbsp. sugar substitute (Splenda Granular)

Combine pie filling mix, 2/3 c. sugar substitute and ¼ c water in saucepan. Blend in egg yolks and remaining water. Cook and stir over med. Heat, until mixture comes to a full bubbling boil. Remove from heat. Blend in lemon juice and butter. Cool 5 minutes, stirring twice. Pour into pie shell.

Beat egg whites until foamy throughout. Gradually beat in 6 tbsp. sugar substitute and continue beating until mixture will form stiff shiny peaks. Spread over pie filling. Bake at 425 degrees for 5 to 10 minutes until meringue is delicately browned. Cool at least 4 hours before cutting.

You can eat this right out of the pie shell if desired for reduced carb.

Pumpkin Pudding Cake

Pumpkin Pudding Cake

2 tsp. granulated sugar

¾ c fresh or canned pumpkin puree, no sugar added

1 tablespoon fresh lemon juice

Pinch salt

3 egg whites

Preheat oven to 375 degrees. Spray an 8 inch spring form pan with nonstick cooking spray; sprinkle evenly with 2 tsp. sugar. In medium saucepan, heat pumpkin, then stir in lemon juice and salt. Remove from heat. In bowl of electric mixer, beat egg whites until stiff but not dry. Stir into hot puree until no traces of white remain. Spoon mixture into prepared pan and bake almost 40 minutes or until set and knife inserted in center comes out clean.

Makes 8 servings.

Each serving provides: 18 calories, 1 gr. Protein, .1 g. fat, 3 gr carbs and 90 mg. sodium.

Peanut Butter - Chocolate Ricotta Creme

Two servings.
1 cup low fat or part-skim ricotta cheese
1/2 teaspoon vanilla extract
2 or 3 packets Splenda
1/2 to 1 tablespoon natural peanut butter
1/2 to 1 tablespoon baking cocoa (or 1 to 2 tablespoons sugar-free
chocolate syrup)
Mix as desired, put in 2 serving dishes, chill, and serve. If using
chocolate syrup, you can pour on top instead of mixing in, if desired.