Physically, I'm half the woman I used to be, but as a result of my journey with gastric bypass surgery I've gained a lot. I'm Julia, and this blog is about the miles I've traveled in transforming my body, soul, and spirit while shedding more than 160 of the 300-plus pounds I carried before surgery. 

I'll share my personal experiences of restoring my health and changing my lifestyle, and I'll offer spiritual encouragement, social and emotional tools, nutritious recipes, health information, and more.

I've had a few challenges along the way, but through all the struggles I've grown stronger and regained my health and my life. I had my surgery on Easter Monday, 2006, which I call my personal resurrection day. Because of my transformation, I now look forward to many more "miles to go", and I invite you to travel with me on the road to a happier, healthier lifestyle....yes you can...I just did!

is weight loss surgery for you? 

Is Weight Loss Surgery for you?

What can you expect life to be after surgery?

Read what Miles to Go Blog and others have to say as we share our first-hand experiences with Spark People. 

 

peanut butter cups - yes you can!


Protein Powder: Peanut Butter Cups
 Recipe from Unjury Protein

 

Check Miles to Go Facebook Page for more links and recipes using Unjury Protein Powder.

 

 

local support group - april

Miles Support Group Meeting

Tuesday,  April 4, 2017,  6:30 pm

NHRMC Orthopedic Hospital (formerly Cape Fear Hospital)

3rd Floor Education Room North

Topic: What’s On Your Mind? 

These are often some of our best meetings.

We cover a wide range of topics.

We learn a lot from each other during meetings.  Come and be a part!

Posted on Sunday, April 2, 2017 at 08:00AM by Registered CommenterJulia Holloman | Comments Off

lifestyling it


Life after weight loss surgery does require some significant changes in our lifestyle, but it doesn't mean we have to give up all of our favorite foods, we just have to be willing to tweak them a little. 

This week, I tried a new recipe from the April 2017 issue of Clean Eating Magazine—Spiced Catfish with Cheesy Polenta and Mushrooms Ragu. 

Here's my bariatric friendly tweak: 

Mushroom Ragu:

I didn't cut out all the butter, I just used less butter and oil. The mushroom ragu also called for onions, black pepper, mushrooms, garlic, white wine vinegar, vegetable broth, lemon juice and sea salt. I made the ragu ahead, chilled it and skimmed off the fat that rose to the top. This process made it easy to cut the fat without eliminating all the flavor. It also made the dinnertime process move a little more quickly.

Fish:

I used Cod instead of Catfish. (Any white fish would have been a good choice) I dusted the fish with a little chili powder, a sprinkle of salt and a tiny drizzle of olive oil. (Next time, I may eliminate the oil on the fish, since most of it ran off anyway. And I may play around with a few more spices) I baked the fish on parchment paper, at 500 degrees for about 6 minutes, on the top rack. As long as the parchment paper doesn't stay in a long time, it won't catch on fire.

Polenta:

Although the recipe called for polenta, I used grits. DO NOT OVERLOOK THIS FACT: Beware of portion size with grits, a little goes a long way — especially early on after surgery. Grits as well as pastas tend to swell after eating. A more mature pouch, (several years out) may be able to tolerate a few more spoonfuls, but please go light on the portion size when it comes to foods that tend to swell. I would start with a few teaspoons full to see how you respond. The recipe called for white cheddar cheese, onions, (which I omitted) and sea salt. Next time I may try using polenta!

A very small portion, served on a small plate, (with a little green veggie) made this dish delicious, beautiful, satisfying and bariatric friendly. 

For the full recipe, see the current issue of CLEAN EATING, April 2017.

another blessing comes our way

 

 

Yesterday,

we welcomed

another grandchild

into our family

...

Vera Wren Holloman 

 

See or Facebook pages for more details....Julia Holloman, Millie Holloman

Posted on Wednesday, March 8, 2017 at 10:22AM by Registered CommenterJulia Holloman | Comments Off