Thanksgiving

This past week was Thanksgiving. I loved having the 4 day weekend and being around family. But the downside is the food. Overall, I did well since I didn't snack at all but having larger meals than normal doesn't make it better. I noramlly take my food and shakes with me when I stay at the bf's house for the weekend - but this time I didn't. I think it would of helped me stay on track/over eat if I did. So something to do next weekend and to rememeber when I go out of town in the future.

We ate at my boyfriend's family house during the day, then ate another meal at my family's house. I took a little of everything and that added up. I tried to eat the protein first and remember my guidelines to follow. For the first post surgery thanksgiving it went okay. Not the best, just ok. I was surprised at how much I was able to eat. I didn't feel full right away like normal. So the rest of the weekend, I ate two more big meals aside from turkey day dinner. Still eating way more than normal. I wonder where it all went and why I was able to eat that much when I had not been able to do that before. Sunday I weighted myself to see what the damage was... it surprised me since I was down 2 more pounds. Must of been the two days I really pushed myself at the gym?

I am sure everyone has experienced this but it seems to be happening more... Every day not just thanksgiving day. It is family who loves to cook and takes offense to you not eating what she made. It isn't my family but my boyfriend's. The Filipino culture revolves around food. And I don't want to offend her by always saying no to the foods she makes or sitting down and eating with them when I bring my own food. I have told her countless times that I am "on a diet" and "trying to be good". But I think now she is noticing more and more that I keep saying no thank you. She even asks me questions like... You don't like the food I made? You don't like Filipino food? Why don't you eat with us and not go out to eat? You don't like rice? The questions seem to be getting more detailed and harder to avoid. I truly don't want to hurt her feelings in any way, I just don't know what more I can say.

The greatest thing happened on Sunday. My boyfriend hugged me, a nice long one, then he stood back from me and looked me up and down. I didn't know why until he said "I can wrap my arms all around you, nice and tight! You are loosing weight hun!" Then proceeded to keep hugging me over and over for a few minutes in disbelief... It was the best feeling.

Goals for this week: Get a smaller bra, Eat slower

Weight for today: 211 (one more pound to -20)

Downsizing

I am really learning what I can and can not eat this week. It was my first week of eating solids. I started out with mussy foods and then worked my way to more textured things. I was scared at first since I kept reading about people vomiting if their foods didn't go down. So I took it pretty slow by chewing everything and eating slower. I also learned that I have to eat my protein first since the time I didn't I ended up getting hungry an hour later and eating more. Not what I really want to make a habit of.

I bought a "laptop lunchbox" or a bento box and took that to work with my lunches in it. I never finished each day I brought it since I didn't realize how little I would need to eat to get full. I heard about the bento box from another gastric blog... The world according to egg-face. If you haven't checked her blog out - do it. It is fantastic and she puts a lot of effort into her posts.

Since I have dropped a few pant sizes I needed to get some pants I can actually wear. So we went to Ross. I went in search of pants. I went to the 16 section. Normally I go to the plus size racks. I picked up a 2 pairs of pants, that I thought I was getting ahead of myself since the jeans I have at home are 16s are stretchy jeans. So would I really fit into the ones I was going to try on? I held them up thinking that they were pretty small. But I took them into the dressing room and proceeded to try them on. Once again holding them up, I unclipped them from the hanger and slipped them on. Wholly crap! The first ones fit. I was in such shock I wanted to run out and tell my boyfriend or text my friend, but I just starred at myself in the mirror and proceeded to tear up in total astonishment. The second pair would for sure not fit because the legs were not wide enough or boot cut. But I tried them on anyways... and wholly wholly crap... these fit too! I have never tried on two pairs of jeans and they both fit. I normally have to grab every pant in sight to find the right one. I walked out of the dressing room so excited and I ended up getting them both.

I went home and put all of the pants I couldn't fit into anymore to the back of the closet. (This is where I used to keep my skinny pants) The stack is taller in the back than in the front now. So long size 20s!

Goal for the week: Get the new pants hemmed so I can wear them!

Weight for today: 213 (-17 pounds)

One Month Photos

Before @ 227
One month @ 214

I notice the most difference in my stomach, I am getting my chin back, and my hands are thinner. Even though it has been a short amount of time. I would of never thought that I would be able to loose this amount of weight at all. It is baby steps but a huge deal. I weighed myself last night and I am down 2 pounds since Monday. That is only 3 days. I hope I can keep loosing at a steady pace now that I am into my next stage of eating. Today I am wearing my size 16 jeans again. It feels so nice. Not to mention my face is pretty clear. Must be the vitamins. (I have to remember not to wear a black shirt next time too)

My family has been big supporters in all of this. They notice the most out of anyone. But maybe that is because they know what I had done. No one else has really said anything to me. They must all think I lost weight from getting pneumonia and are to polite to ask. My boyfriend states he doesn't notice but I think no matter what i looked like he would still "just see me".

Weight for today: 214

First Fill

After yesterday and the pain and discomfort I had with my first attempt for my fill totally freaked me out for the second try which was done today via x-ray. Last night I could barely sleep because the pain was so bad. (And I am no wuss) With bruising and swelling of the area as the night grew on, It makes me wonder if the next time will be like this.

Today I had to check into the main hospital to go to the Radiology center. I was escorted back and met with my RN who was to prep me. Prep me? Yeah, I had to get a gown on, a hair net and lay in a gurney. The doctor who was to do the fill spoke with me about what he was going to do, then I waited for the room to be open. I am allergic to contrast dye - so they could not use that but I guess the IV version is much stronger than what you swallow. I was rolled down the hallway into the room, laid on the x-ray table as they prepped me. It was the works for sure. It wasn't just an ordinary x-ray room - this was the most high tech room I have ever seen. From 6 flat screens, ceiling x-rays to even the bed I laid on. I asked about the room and I was informed it is a multi-purpose room meant for even the most complex x-rays. (Like putting stuff into people's brains)

The cameras were now on, and I was numbed. It is a live x-ray which was pretty cool. Even better because within seconds the fill needle was inserted and I never felt a thing. It was 4 cc's of fluid placed this time. I felt the pressure of him pressing against my port to fill it. He left the needle in as I drank some fluid. He watched it and I drank again. It went down and thru the port at the right speed so he took out the needle and cleaned me up. They also marked the area (which you can see in photo) where he entered. Way off from where my surgeon went thru. The best part was not only did it not hurt but the doctor went over my scans with me. I could see screen by screen the fluid going thru, the actual port, my stomach and the band itself. That was awesome. They rolled me back and I put my clothes back on. I had to go up to the surgeon's office so they could take photos of the entrance for when the doctor gets out of surgery.

I feel so much better having the x-ray done. I recommend it to anyone who has a bad fill experience. Zero pain. Glad it is over with and now onto solids in a few days.

---
Top 5 NSV's:
1. Down from size 20 to a 16
2. Had my period (this is a big deal since it was 6+ months)
3. Rings fit (my fingers aren't as chubby)
4. Favorite jean jacket fits better (no more arm sausages)
5. No more high blood pressure!

One Month

Today is my official one month of being banded. I can't believe it has been this long. It seems like I just was there last week in surgery. I would say the first month is the hardest, but do-able. I am sure my recovery and weight loss would of been quicker if I never got sick with pneumonia. (major downer)

I am still coughing but mainly at night. It has increased a bit at the beginning of the week since I felt like I was getting sick again. I ended up taking a day off and slept till 2pm to make sure it wasn't just because I was wearing myself out. I think the stuffy nose and mucus caused me to to cough more. I am thinking of getting some Musnix on the way home to help my lungs get everything out.

I ate a bit more than normal at the end of this week. I think it is because I really don't have any restriction and tired of being on liquids. I do really well on the week days but the weekends are harder b/c I am social. I am still only taking small walks since I go into coughing fits. I ate out both Friday and Saturday nights. Friday I had Vietnamese porridge and hot tea. Then Saturday I ate chicken tortilla soup and with a side of black beans. We were out with friends for the Sat night dinner and talked so long that I started to get hungry again while sitting there. I ended up eating 5 tortilla chips with salsa. I think having the "side" of something helps give the illusion of others that I am eating more than I am. No one except my family, boyfriend and a few close friends know I had Gastric Banding done. Not ready to talk about over dinner.

All weekend I kept thinking about today and getting my first fill. Who ever said it doesn't hurt is a big liar! I thought that the numbing hurt but it has a bit of a sting to it. Nothing bad just had to take a few deep breaths to get me thru. Then I thought it was over. I didn't realize that it was the numbing he just did but the 4 inch needle was next. I should of never looked at that thing. Scary. He tried for 10 minutes jabbing me and making me tighten my tummy muscles. I could feel him missing and moving the large needle around. I even felt a gritty feeling of him hitting the port with it too. Each time he hit the port it felt like it was sliding out of place. Any time he went past it, I had a very sharp pain. I was sweating like a mo fo. I sweat so much that my shirt was wet enough to get the exam table paper wet. My whole back, butt and legs. Should I stand, arch my back, hold my side.... nothing I offered he wanted to do. He stated it was because of the scars are so new that they are larger at this stage. But I am so thankful that the x-ray option is available. So tomorrow I have to go back to the main hospital instead of the clinic to go get my fill via x-ray.

Goals for the week: To not be in pain when I get the x-ray fill tomorrow. And to post my before and 1 month photos.

Weight for today: 216

Week Three

It is now week three and I am still on a liquid diet. The most I have is cottage cheese and poached eggs. I don't think I am allowed to even have those yet but it offers me substance that I just can't get with soups. (Is that cheating?) My motivation is slowly in a downward direction with only being on liquids. Thank goodness my first fill is a week from today. I know I can make it till then. I am really looking forward to it. But since today is the start of a new week I have to gather my thoughts and learn from my mistakes this weekend - to start a new week off right!

I realize that when I am in "one of those moods" I can not be alone in the house. Since I live with others there are foods I am not suppose to have and I wanted to eat them out of sheer boredom on Friday. But the interesting thing is it is foods I have never really wanted before that I am drawn too. Friday when I got off of work late it was the start of the bottomless pit. I wanted to eat anything and everything. I had a mini kit-kat, a thin slice of cake for the icing, and a slice of cheese. It lasted the whole weekend. I even wanted ice cream and I am not a big fan of it. I so wanted it but resisted. I knew I could be strong for my mental hunger craving.

Mainly on the weekends I stay with my boyfriend so I have been bringing my shakes and soups with me. We use to go out to eat a lot since we aren't big cooks at his house. It has been difficult because he wants to eat things I can not eat or he wants to go to a certain restaurant that I can not order anything at. I don't think he really understands what my limitations are right now with eating. I have to not only be disciplined with myself, I have to teach him along the way too. I don't mind but in some way I wish he already knew the answer. He has been very patient with me and that I am most thankful for. We ended up going to a Chinese food place and I ordered won-ton soup. He ordered a noodle soup instead of a dish. It was nice of him to have soup with me.

Being out and being social is still the hardest part. I think I am full when we leave the house but then a couple of hours out I get hungry again. Most of the time I don't have anything I can bring with me to snack on. I mean, what can I bring with me that still falls with in my liquid diet that can be put in my purse? Does anyone have any suggestions?

This week I have a support group meeting, physical trainer appointment and then my first group meeting with some existing southern cali bandsters thru Lapbandtalk.com.


Even though I have not lost any weight this week. (maybe this is why I felt so down about things) I did purchase a nice black sweater from Kohl's. A new one opened up near us and since we had never been into one we thought we would walk around. I ended up risking 'severe disappointment' by trying on a smaller size. Instead of an XL which I am normally drawn to... I picked up a Large and it fit perfectly. I was so excited. Now it just needs to get cold so I can wear it.

New discovery... Almond Milk. Instead of soy milk. So yummy blended with Vanilla shake mix, ice, banana.

Goal for this week: Stick to the plan. Stay positive. Walk.

Weight for today: 217

50 Easy Soups

Courtesy of Food Network Magazine

1. Basic Chicken- Chop 1 onion, 1 celery stalk, 2 carrots and 1 tablespoon thyme; sauté in butter until tender. Season with salt and pepper. Add 6 cups chicken broth; simmer 20 minutes. Add 2 cups shredded cooked chicken, 1/3 cup mixed chopped dill and parsley, and some lemon juice.

2. Chicken Rice- Make Basic Chicken Soup (No. 1); omit dill and add chives, chervil and tarragon. Stir in 1/3 cup cooked basmati rice.

3. Italian Wedding- Make Basic Chicken Soup (No. 1) with a rind of parmesan in the broth. Add 1 pound mini meatballs, 1 cup orzo and 3 cups torn escarole; simmer until the orzo is tender.

4. Chicken Dumpling- Mix 2 tablespoons softened butter, 1 beaten egg, 1/2 cup farina cereal and 1/2 teaspoon salt. Drop half-teaspoonfuls into simmering chicken broth; cook for 3 minutes after the dumplings float.

5. Escarole and White Bean- Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.

6. Butternut Squash- Sauté 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash and 5 cups chicken broth. Simmer until tender, then puree.

7. Squash and Sage- Make Butternut Squash Soup (No. 6) using 2 shallots instead of onion. Fry sage leaves in the butter. Replace 1 1/2 cups of the broth with apple cider; add nutmeg. Top with crème fraîche and the fried sage.

8. Parsnip-Bacon- Make Butternut Squash Soup (No. 6); substitute 2 pounds parsnips for the squash. Top with crumbled bacon and crème fraîche.

9. Asian Chicken- Puree 2 garlic cloves with a 2-inch piece peeled ginger; fry in oil with 1 bunch sliced scallions. Add 3 cups each chicken broth and water, 1 tablespoon each soy sauce and sherry, and a pinch of sugar; boil. Add shredded cooked chicken, sliced carrots and snow peas; drizzle with sesame oil.

10. Spicy Dumpling- Make Asian Chicken Soup (No. 9); add frozen dumplings instead of chicken. Top with Asian chili sauce.

11. Spicy Tortilla- Puree 2 seeded, soaked ancho chiles, 1 onion, 2 tomatoes and 2 garlic cloves; fry in oil. Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 cup cilantro; simmer until thick. Add salt; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.

12. Stracciatella- Beat 2 eggs with 1/3 cup grated parmesan. Drizzle into 6 cups simmering chicken broth; cook 2 minutes.

13. Egg Drop- Cook 1 tablespoon chopped ginger and 3 chopped scallions in sesame oil. Add 6 cups chicken broth and 2 tablespoons each soy sauce and sherry; bring to a simmer. Slowly pour in 2 beaten eggs and cook 2 minutes.

14. Sausage-Bean- Make Escarole and White Bean Soup (No. 5); sauté 4 chopped sweet Italian sausages with the garlic.

15. Egg-Lemon- Cook 1/2 cup pastina in 6 cups simmering chicken broth with 3 tablespoons lemon juice. Beat 2 eggs, 2 yolks and 3 tablespoons lemon juice; whisk in a little hot broth, then stir the mixture into the soup. Cook over low heat until thick.

16. Potato Chowder- Sauté 4 ounces chopped bacon; add 2 tablespoons butter, 2 sliced leeks and 2 teaspoons each sage and thyme. Add 4 cups chicken broth, 1 1/2 cups cream, a bay leaf and 3 chopped potatoes. Simmer until tender; top with chives.

17. Potato Cheese- Make Potato Chowder (No. 16); stir in 8 ounces grated sharp cheddar.

18. Clam Chowder- Make Potato Chowder (No. 16); omit sage and use 2 cups each clam juice and water in place of broth. Season with cayenne. Add 2 cups clams during the last 5 minutes of cooking.

19. Corn Chowder- Make Potato Chowder (No. 16); omit sage. Stir in 2 cups corn during the last 5 minutes of cooking. Garnish with diced roasted red peppers.

20. Minestrone- Chop 3 garlic cloves, 1 carrot, 1 onion, 1 celery stalk and 1/4 head cabbage; sauté in oil. Add 1 can each white beans and diced tomatoes, 4 cups chicken broth and a parmesan rind; simmer 20 minutes. Add 1 cup ditalini pasta and simmer until tender. Add salt and pepper.

21. Fish Chowder- Make Potato Chowder (No. 16) with just 2 ounces bacon. Omit sage; swap the cream with half-and-half. Add 1 pound white fish chunks and 1/2 pound flaked smoked trout during the last 5 minutes of cooking.

22. Pistou- Make Minestrone (No. 20); add 1 sliced zucchini and 1 cup diced butternut squash with the vegetables. Swirl in pesto.

23. Tortellini- Make Minestrone (No. 20); substitute 1 cup tortellini for the ditalini.

24. Sweet Potato- Sweat 2 chopped onions, 4 chopped garlic cloves, 3 peeled and cubed sweet potatoes, and 1 teaspoon coriander in olive oil. Simmer with 6 cups chicken broth until soft. Puree; top with salsa.

25. Curried Sweet Potato- Make Sweet Potato Soup (No. 24); use butter instead of oil and add 1 tablespoon curry powder with the potatoes. Top with chutney.

26. Curried Red Lentil- Cook 3 chopped garlic cloves, 1 each chopped onion and carrot, 1/2 tablespoon chopped ginger and a pinch of cayenne in oil. Add 6 cups water, 1 can coconut milk, 1 cup red lentils and 1/2 cup rice; simmer 20 minutes. Garnish with lime, cilantro and scallions.

27. Split Pea- Simmer 1/2 pound split peas with 1 each chopped celery stalk, onion and carrot, a ham hock and a bundle of fresh herbs in 5 cups water until tender. Remove ham and bone; pull off the meat. Puree the soup; stir in ham.

28. Vegetarian Pea- Make Split Pea Soup (No. 27); omit the ham hock. Puree just half of the soup and mix it back in; add 1 cup diced carrot. Top with croutons.

29. Cheddar-Horseradish- Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick. Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.

30. French Onion- Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized, stirring occasionally. Add 6 cups beef broth; simmer 10 minutes. Add cognac, salt and pepper. Top with gruyère toasts.

31. Tomato Alphabet- Boil 3 cups chicken broth, 2 cups tomato juice and a pinch of dried oregano. Add 1/2 cup alphabet pasta, and season with salt and pepper. Cook until tender. Stir in grated parmesan.

32. Tomato Orzo- Make Tomato Alphabet Soup (No. 31) with orzo instead of alphabet pasta. Omit parmesan; top with feta and dill.

33. Carrot-Ginger- Sweat 2 sliced shallots and 3 tablespoons minced ginger in butter; season with salt and pepper. Add 1 pound sliced carrots, 2 tablespoons rice, 2 cups chicken broth and 3 cups water. Simmer until the rice is tender, then puree.

34. Carrot-Dill- Make Carrot-Ginger Soup (No. 33); omit the ginger and add chopped dill. Garnish with sour cream.

35. Pappa al Pomodoro- Sauté 1 chopped onion in oil until tender; add 3 chopped garlic cloves, some red pepper flakes, 1 large can chopped tomatoes, 1 cup water and a basil sprig. Add 2 cups stale bread cubes; simmer 20 minutes.

36. Thai Coconut- Sauté 3 sliced garlic cloves, 3 tablespoons grated ginger, 1/4 cup chopped lemongrass, 1 teaspoon each cumin and coriander, and a Thai chile in oil. Add 1 sliced raw chicken breast and 1 sliced onion; cook 5 minutes. Add shredded bok choy, 4 cups water, 1 can coconut milk, cilantro and 2 tablespoons fish sauce; simmer 8 minutes.

37. Black Bean- Soak 1/2 pound dried black beans overnight; drain. Sauté 1 each chopped celery stalk, onion and carrot and 2 smashed garlic cloves in oil. Add beans, thyme, a bay leaf, a ham hock and 5 cups water; simmer 40 minutes. Remove ham and bone; pull off the meat. Puree the soup; stir in the ham.

38. Mexican Bean- Make Black Bean Soup (No. 37); omit thyme and add 1 teaspoon each chipotle chili powder and cumin. Puree just half of the soup and mix it back in. Mix in the juice of 1 lime; top with sour cream, cilantro and salsa.

39. Curried Cauliflower- Cook 4 sliced leeks with 1 tablespoon curry powder in butter. Add 1 head chopped cauliflower and 1 garlic clove; cook 5 minutes. Season with salt and pepper. Add 5 cups chicken broth; boil until soft, then puree. Simmer with 1 cup cream.

40. Thai Shrimp- Make Thai Coconut Soup (No. 36); omit the chicken and add 1/2 pound peeled small shrimp during the last 5 minutes of cooking.

41. Potato-Leek- Sauté 3 cups each sliced leeks and cubed potatoes in butter. Add 1 sliced garlic clove and a pinch each salt, pepper, thyme and nutmeg; cook 5 minutes. Add 5 cups chicken broth; boil until potatoes are tender, then puree. Reheat with 1
cup cream.

42. Beef Borscht- Sweat 1/2 head chopped cabbage and 2 each chopped celery stalks, leeks, carrots and parsnips in oil. Add thyme, 1 tablespoon tomato paste, a bay leaf and 10 cups beef broth; simmer 30 minutes. Add 4 diced roasted beets and 2 cups shredded cooked beef; simmer 15 minutes. Top with sour cream and dill.

43. Potato Broccoli- Make Potato-Leek Soup (No. 41); add 3 cups broccoli and simmer 5 minutes before pureeing.

44. Vichyssoise- Make Potato-Leek Soup (No. 41) with water instead of broth. Strain after pureeing, then chill. Omit the cream; stir in half-and-half and top with chives.

45. Watercress- Make Potato-Leek Soup (No. 41); add 2 bunches chopped watercress and simmer 3 minutes, then puree until smooth.

46. Garlic Broth- Sweat 2 heads garlic (smashed and peeled) in olive oil. Add 8 cups chicken broth and a bundle of fresh herbs; simmer 40 minutes. Season with salt and pepper.

47. Garlic-Chorizo- Make Garlic Broth (No. 46); add 1/4 pound sliced chorizo during the last 10 minutes. Add chopped spinach.

48. Garlicky Broccoli- Rabe Make Garlic Broth (No. 46); add chopped broccoli rabe and small pasta during the last 10 minutes. Top with grated parmesan.

49. Tomato-Lime- Make Garlic Broth (No. 46); add 3 chopped plum tomatoes during the last 3 minutes. Stir in lime juice and chopped cilantro.

50. Peas and Pesto- Make Garlic Broth (No. 46); add 1 cup frozen peas during the last 5 minutes. Stir in pesto and grated parmesan.

Week Two

I am on the path to getting healthy. I still cough a bit but I am somewhat feeling normal again. My antibiotics are done with and so that means I can not say I am sick anymore! I really want my lung strength to come back so I can go for longer walks or even to the gym. I don't have a trainer appointment until next week. So by then I gotta get some activity in there so I can feel productive with my recovery.

My biggest struggle this past week has been social. Attending two birthday parties and Halloween has made it difficult. I think the social aspect of things will be the hardest for me since I am on liquids until my doctors appointment on Nov 16th. Gessh, The Pressure! I have stayed pretty good except I ate a few bites of icing off of a birthday cake, a Starbucks soy chai and a piece of spam. I ended up feeling guilty and like crap after eating those things.

I don't get the same kinda hunger as I once did. I don't get hunger pains or a rumbling really... I seem to get light headed and no amount of water makes it go away. It feels like someone is pressing against my head with two hands. Odd! Since I can't tell when I am hungry or really how long I can go without eating... I am still trying to figure out how my body is reacting... I get light headed or grumpy and need to eat. I think I am pushing it to far. I also got a bacterial infection from my pneumonia antibiotics. I think my body is going thru so much it can't handle the simple things.

On a positive note: Since I have lost 13 pounds so far, my smallest jeans don't fit anymore. I can pull them off without having to unbutton them. Good thing I have a few dresses for work I can wear. It is a great feeling to have clothes be too big instead of too small. The bummer part is right before I was approved for my banding, I gave up thinking I would ever fit into certain clothes and I donated a bunch of things. All of my smaller jeans, shirts and bras that I never wore. My current wardrobe is size 18-20. Looks like I will have to shop for some cheep transition clothes.

This coming week's goal is to drink more water.

Weight for today: 217 (I passed the 10 pound mark and I didn't even know it!)