Author: Amelia Giles

After having a vertical sleeve gastrectomy back in August 2015, I started coming up with lots and lots of recipes that fit what I needed in my new diet. It was suggested that I start a blog to share these recipes with other patients, pre-op, post-op or even those just looking for a better diet! After almost three years of consideration, I figured I'd give it a shot. My highest weight was a few years before I decided to start really trying to lose weight for the long haul and was 385lbs. I ended up at a pre-op weight of 365 and hit an all time low of 192lbs in June of 2017. Due to some health complications, I've had a regain of approximately 40lbs in the interim. In may of 2019, I had a conversion from VSG to RNY (gastric bypass) and I'm currently doing my best to lose that plus until I reach 185lbs. Join me in my journey and please, feel free to share yours!

What Can You Bring To The Table This Holiday Season?

And I mean it literally! In my most recent previous post, I spoke about get togethers where you're asked to bring a dish to pass. Now, it happens every once in awhile throughout the year, but during the holiday season, it seems like it's happening every other week! So what are you to do when … Continue reading What Can You Bring To The Table This Holiday Season?

Our Relationships With Food…

Pre-op, many of us have an unhealthy relationship with food in one way or another. Some of us are emotionally dependent, some of us neglect to care about our nutrition and some others are just plain addicted to food. I first want to say; you are not a bad person if you fall into one … Continue reading Our Relationships With Food…

Eating Oot and Aboot after WLS…

Before we start, I want to let you all know that this post is link heavy. There are a lot of hyperlinks to external sources of information. Think of it this way; when you do a research paper, you have to have footnotes and a page of works cited. Instead of making you scroll all … Continue reading Eating Oot and Aboot after WLS…

The Post in Which We talk about Culture…

Or more accurately, cultures. You know, the kind that turn plain old milk into yummy things like yogurt and cheese and stuff! After weight loss surgery, dairy can be a great source of protein. Unfortunately, there are a large number of people who end up with some semblance of lactose intolerance post-op as well. In … Continue reading The Post in Which We talk about Culture…

Low Carb Pumpkin Cheesecake, Three ways!

I. Love. Autumn. I really do. I love everything about the season. Okay, I don't like how the weather here in Central New York likes to bounce back and forth between cold and rainy, and hot and muggy in the same week.... multiple times. But other than that, I love it all. I love the … Continue reading Low Carb Pumpkin Cheesecake, Three ways!

Cheesy Bacon Brussle Sprout Casserole

 Brussel Sprouts are something that I'm just coming to appreciate in my adult life. Growing up, it was one of the few veggies that we never had in my house. My mom "hated" them and thus never made them. I say "hated" because, by her own admission, she only had them once and they were … Continue reading Cheesy Bacon Brussle Sprout Casserole

Eggplant Lasagna (with meatballs and greens)

This is something that I generally make to use up leftover ingredients after a very Italian style week. You can easily replace the ricotta mixture with leftover ricotta bake (please visit The World According to Eggface for this and many other bariatric friendly recipes).I usually make this when I have a bunch of homemade meatballs … Continue reading Eggplant Lasagna (with meatballs and greens)