(Reprise from a post on LapBandTalk.com in one of the forums)

I knew it was coming. I knew I hadn’t lost any weight, or not nearly enough to be pleasing to myself. Sure enough, I’d lost a mere 5 pounds in the past six weeks. Despite the reassurances of the nurse taking my weight that almost everyone had the same difficulties due to the weather being so cold, I knew I could do better. My appetite had been on the increase, and consequently, my caloric intake on my FitDay.com report showed a gradual increase.

So, I went in today for my visit, determined to have maybe a couple of cc’s just to nip that trend toward weight gain in the bud. Nope! Once these pounds come off, they are not going back on by golly! See ya! Buh-bye!

I’d only lost 5 pounds, but about 4.9 of those pounds was pure fat! Now, that’s a reason to celebrate. I might have lost more, but Dr. Baptista’s nifty machine said I had water weight issues. Yes, I did, mostly in a swollen left ankle from doing too much this past weekend. Told ya it was a nifty machine.

Finally, that incredibly handsome doctor with the soulful brown eyes and the talented hands (Get your minds out of the gutter! I’m talking about his surgical skills, thank you!) appeared. He seemed to agree that I needed a nudge toward the sweet spot. Thoughtful man that he is, he also remembered I’m needle phobic. He took the time to reassure me while swabbing my port area with alcohol.

It was somewhat painful, but more weird than uncomfortable. I hate needles. I am a certified needle phobic with a tendency to faint when shown a hypodermic, much less have one coming at me. Sure, it stung. I expected that. I didn’t expect the second stab of pain when he found the port. I think he used a butterfly or something. My tits were in the way, and I have the good sense not to look down in case I do see a needle. (wry grin) Whew! No matter what, I was glad that part was over. Yes, I’d do it again, if necessary. I knew that immediately. It wasn’t THAT bad.

He put some saline in. I was okay with it, and I could feel the change in pressure a bit. That was cool. Then doc had me drink some water and tell him when I felt “full” and when I felt the water go away. I never really felt full, and never really felt it go away. He said I needed more restriction. By the time I drank close to 16 oz of liquid, I had a whopping 4 cc’s in the band. Apparently, I needed more restriction than I’d guessed and that explained why I hadn’t lost. All my loss up to now had been low carb diet and habitual dieting, not a restriction. What a shame. I really thought I’d been close to my Sweet Spot. Oh, well. If millions of others can fiddle with their band until they find bliss, so can I.

Well, I’m on liquids for the next couple of days. Fine by me. I’ll pop by Wal-Mart and get some more meal replacement shakes. It’ll be interesting to see what happens when I’m allowed solids again.

Lena

Giving credit where credit is due, South Beach has provided me with some excellent recipes to supplement the others I get from SavingDinner.com. I so needed a “quickie” breakfast I could eat and run with, though I may divide each “muffin” in half. I can’t eat that much! Or maybe I’ll fill 12 muffin pan cups instead of six. Hmm…

Sausage-and-Cheese Breakfast Cups (Phase 1)
Makes 6 servings
Description

These egg “muffins” make a hearty breakfast that can be eaten on the run. Make them ahead and warm them in the microwave for a fast and slimming breakfast treat.

Ingredients
4 ounces turkey sausage or crumbled turkey bacon
1/2 green bell pepper, chopped
1/4 onion, chopped
5 large eggs
1 can (12 ounces) sliced mushrooms, drained
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese

Instructions
Preheat the oven to 350°F. Coat a 6-cup nonstick muffin pan with cooking spray or line with paper baking cups.
In a medium nonstick skillet over medium-high heat, cook the sausage, pepper, and onion for 5 minutes, or until the sausage is no longer pink. Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese.
Bake for 20 minutes, or until the egg is set.

Nutritional information
140 calories
9 total fat (3 g sat)
195 mg cholesterol
4 g carbohydrate
12 g protein
1 g fiber
400 mg sodium

Click here for more information about the South Beach Diet Cookbook.