Recovery journal

Day 52: Five weeks post-op. In PT I learned my quads STILL aren't firing. No quads, no walking, no good. So she assigned double quad homework. Dropped JUMBO clothing off at consignment store, due to make $135 profit if everything sells. Other goods went to Salvation Army. Picked up some grass-fed lean ground beef. I'm going to make Taco Lettuce Wraps for dinner. Delish! Today was a good day (Ice Cube's voice).

278.00 – Obesity, Unspecified

I’m ticked off. Outraged. I mean, really? How dare they classify me as obese? I just received an Explanation of Review from my accident claim and they had the nerve to use ICD-9 code 278.00 Obesity – Unspecified as one of the primary codes for my hospitalization.  Meanwhile, the reason I was hospitalized 823.00 Closed Fracture of Upper End Tibia was the last code. Hah.

I realize that I’m still considered overweight, but to come in with a broken leg and be diagnosed as obese is insulting. Apparently, all they could see was my girth. Never mind, my broken leg. Those people have no idea what I’ve gone through to shed the pounds. What I’ve gone through to create a healthy, fit life for myself. Sure, at 388 lbs. I was obese, but no longer. I’m really bothered by this. I feel like placing a call to SW Washington Medical Center and telling them to shove it -- all $44,422.48. Jerks.

Thank you

Again, I say thank you to all my followers for allowing me to share my story. Losing 160 lbs. is no small feat and I CAN'T do it in silence. Thank you, thank you for letting me rant, rave, and everything else. Peace and much love.

Recovery journal

Day 48: "Training Day" with Megan was da bomb. She's a rockstar. Man, did I sweat! My fave exercise of the day was pulling these huge ropes with a 35lb. kettlebell attached. Oh yeah! At gym I ran into two of my lovely friends who I hadn't seen in a while so we chatted and then I pseudo rode stationary bike. I really, really love the life I've created for myself -- even with a broken leg. Down but NEVER out.

Eating Healthy Never Tasted So Good

Sunday lunch: Grilled Ahi Tuna Steak marinated in lime juice, olive oil, garlic, and ginger root. Served with a bed of red leaf lettuce topped with pears, toasted pecans, and a drizzle of balsamic vinaigrette. Divine!