I am a "Band Success!"

At least that is what my doc told me today.  If nothing else, he made me feel really good.

We had our usual long talk and than he gave me a fill which brought me to a total of 2.4 cc's in my 4 cc band.  Unfortunately, water didn't go down and than he unfilled me and brought me to a total of 2.1 cc's.  Unfortunately, when i was about 5 miles from his office, I had my husband turn around and bring me back.  I was so embarrassed!  My final unfill and fill of the day brought me to a total of 1.5 cc's in my band.  I must have really done a job on my band back in January.  When I had my total unfill, I had 2.7 cc's in the band.  I am trying to look on the bright side, I went there with only .5 cc's and left with 1.5.  That should help.  Thanks again to Steph for trading appts with me so that I could get in 2 weeks earlier!

He was so supportive and complimentary of my weight loss thus far and he said as far as he is concerned, I have lost 100% of my excess weight and that I should consider changing my focus to maintaining as opposed to losing more.  Not so much!  I still have a way to go, 15 lbs probably.  This will bring me to the normal range of BMI.  Believe me, I have the weight to lose....I am not being vain.

We also had a long talk about the Sleeve.  He is still not sure that the band will cooperate with me in the long-run and that I always have the option to have revision surgery to the sleeve.  We'll see.  I am praying that between my band, filled as it is, and my continued exercise routine, I should be able to continue to lose.  Please remind me that I said that when I start to cry!

On a very tasty note, I made a soup tonight that was out of this world.  It is a Giada recipe and it was so easy and delish!  213 Calories for 1 cup, 10 g. protein. I blended it all together right in the pot using my Cuisinart Emersion Blender. Worked great!

Tuscan White Bean and Garlic Soup

Recipe courtesy Giada De Laurentiis

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

10 min

Level:

Easy

Serves:

4 to 6 servings (8 cups)

Ingredients

• 2 tablespoons butter (used 1 tbsp)
• 1 tablespoon olive oil
• 2 shallots, chopped
• 1 sage leaf
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 4 cloves garlic, cut in 1/2
• 1/2 cup cream
• 1/2 teaspoon freshly ground black pepper
• 6 slices ciabatta bread (I didn't make the bread)
• Extra-virgin olive oil, for drizzling

Directions

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.