16 post op?
No real update, just feel like I'm not being a good blogger.
I'm onto the "soft" foods now, which is mostly just anything that isn't crunchy. I'm still eating mostly the same lunches because I'm not that creative. But, for breakfast I have been having an egg and a slice of whole wheat toast. That first piece of toast after no bread for weeks was like a party. The funny thing is, the ONE egg and ONE toast fills me up for like 3 hours. I used to be eat 2 eggs and 2 toast and then was like "k where's the rest of breakfast?"
Then I have dinner with the family, which is another something I haven't really done for a month! I still ate at the same time, but I had my salad, or soup broth, or whatever thing I was allowed at the time. Last night I made a delicious pork tenderloin from The Biggest Loser cookbook (recipe below), roasted red potatoes and green beans. I had 2 slices of the pork, half a potato and about 8 beans and was almost TOO full.
I feel pretty lucky that I'm still filling up this easily as I haven't yet had a fill (March 11th!), so at this point, my band is empty. Yay that I'm still getting restriction from it. I probably won't even really NEED a fill if it stays this tight, so we'll see. I haven't had anything get stuck, but I've been super careful. The fear of it slipping/falling off/eroding/etc is a good motivator to stick to my diet. ;)
Tomorrow I guess I will start my exercise regime. Blah. :)
Weight this morning: 224.6
Pounds to go: 4,000
Sweet and Spicy Pork TenderloinIngredients:
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground allspice
1/8 tsp garlic powder
1/8 tsp ground chipolte chile pepper
1 pork tenderloin (1.25 lbs) trimmed of visible fat
1 tsp extra-virgin olive oil
2 tbsp honey
1 tbsp minced garlic
1.5 tsp hot-pepper sauce
Preheat oven to 350. Lightly mist a small roasting pan or oven proof skillet with olive oil spray. Set aside.
In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chipolte chile pepper. Rub the pork evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
Meanwhile, in a sm. bowl, combine honey, garlic, and hot pepper sauce. Whisk to mix. Set aside.
Set a lg nonstick skillet over medium-high heat until it is hot enought for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork with the reserved honey mixture.
Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermonmeter inserted in the center reaches 160 degrees and the juices run clear. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10 minutes. Transfer the pork to a cutting board. Holding a knife at a 45 degree angle, cut into thin slices. Serve immediately.
