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Atkins also has frozen Entrees that are decent, and though they're lower carb, they tend to be higher in fat. Although, it doesn't sound like that's what you'll be counting.

tuna is good on the go, and lean turkey or hamburger patties with veggies is great for dinner. With carb counting, just focus on lean Proteins and veggies, and you should be fine. Since you're really busy, you can make egg salad and tuna salad, and have it in the fridge ready to go for 2-3 days. Tuna stuffed on celery stalks is pretty good.

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My pre-op, low-carb (20 or less per day) starts tomorrow and I'm scared!! I got some Atkins shakes for breakfast and am planning on salad with boiled eggs, cheddar cheese, and baked chicken for lunch but aside from that I don't know what to eat and I'm on a budget. I'm super busy so quick-fixes are a plus. Ideas please!!

I've found it helpful to scramble several eggs and keep them in the refrig for easy heat up. I also like avocado stuffed sweet peppers. You get lots of crunch and it's healthy!

Here is a recipe I've heard is very good. You can probably buy a pre-cooked chicken for it:

Ingredients

  • 1- 1½ lbs chicken, cooked anyway you like & chopped (breasts or a mix of breasts & thighs or leftover rotisserie chicken)
  • 1 red bell pepper, chopped
  • 2 green onions, chopped
  • 1 handful cilantro, chopped
  • 1/3 c mayo, preferably homemade
  • 1 lime, juiced
  • salt, to taste
  • hot sauce or chili garlic sauce, to taste

Method

In a medium bowl, whisk together the mayo, lime juice, cilantro, salt and chili sauce. Add the chopped chicken, bell pepper and green onion. Mix to combine. Let the salad sit in the fridge, so the flavors can meld, at least 30 minutes. Serve cold.

~hiddn

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If you lead a busy life I suggest setting aside a day to cook things that hold well in the fridge for a few days, or even in the freezer... That way, you will always have a meal ready. Try this:

MEATLOAF

2 pounds ground beef

2 eggs

1/4 cup low carb ketchup

1 1/2 teaspoons dry onion flakes

2 teaspoons Seasoning Salt

1/4 teaspoon pepper

4 ounces cheddar cheese, shredded

Glaze

Mix all but the glaze in a large bowl until well blended. Line a 9x5" loaf pan with heavy duty foil. Lightly press the meat mixture into the pan; push the sides of the foil up to form a collar to catch any excess grease. Mix the glaze ingredients and spread over the meatloaf. Bake at 425º 15 minutes. Reduce the oven temperature to 325º and bake about 50 minutes longer or until an instant read thermometer reads between 140 and 150 degrees. Let the meatloaf rest a few minutes before slicing.

Glaze:

1/2 cup low carb ketchup

1/4 teaspoon dry mustard

2 tablespoons granular Splenda

Makes 8 servings

Can be frozen

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This is another low carb favorite of mine. Sometime I substitute the chicken for TILAPIA. It's the only fish dish my mother enjoys. TRY THIS! It doesn't freeze well, but it can stay in fridge for two to three days.

TERRY'S CILANTRO CREAM chicken

4 boneless chicken breasts

3 tablespoons butter

1-2 teaspoons McCormick Rotisserie Chicken seasoning *

3 ounces cream cheese, cubed

3/4 cup heavy cream

1 tablespoon lime juice, 1/2 of 1 small lime

1/2 cup cilantro, chopped, about 2 big handfuls

While heating the butter in a large skillet over medium-high heat, liberally season the chicken on both sides with the rotisserie chicken seasoning. Don't bother measuring the seasoning, just use as much as necessary. Brown the chicken on both sides in the hot butter. Remove the chicken from the pan. Add the cream cheese and cream to the drippings in the skillet. Over low heat, whisk to blend well as the cream cheese melts. Whisk in the lime juice and stir in the cilantro. Return the chicken to the pan; cover and simmer 15 minutes, turning after about 7 minutes. When chicken is cooked through, place on serving plates and pour about 1/4 cup of the sauce over each serving. The sauce doesn't reheat well

- but the taste is still fantastic!

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I had a 7 oz 4% grilled hamburger with a roasted green chili(and cheese) on it for dinner. You can have many salads with olive oil and a splash of balsamic vinaigrette. Roasted chicken from the grocery store(Costco's is great). Steak, ham, pork chops, salmon, halibut, tuna fish salad. Bacon, turkey sausage, omelets, shrimp.

Google low carb recipes and you'll find 34 million results. Eating low carb is super easy and it really works.

tmf

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    • Prdgrdma

      So I guess after gastric bypass surgery, I cant eat flock chips because they are fried???  They sell them on here so I thought I could have them. So high in protein and no carbs.  They don't bother me at all.  Help. 
      · 1 reply
      1. NickelChip

        It's possible for a very high fat meal to cause dumping in some (30% or so) gastric bypass patients, although it's more likely to be triggered by high sugar, or by the high fat/high sugar combo (think ice cream, donuts). Dietitians will tell you to never do anything that isn't 100% healthy ever again. Realistically, you should aim for a good balance of protein, carbs, and fat each day. Should you eat fried foods every day? No. Is it possible they will make you sick? Maybe. Is it okay to eat some to see what happens and have them for a treat every now and again? Yes.

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      · 1 reply
      1. NickelChip

        I actually watched cooking shows during my pre-op, like Great British Baking Show. It was a little bizarre, but didn't make me hungry. I think it was also soothing in a way.

    • Clueless_girl

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      · 3 replies
      1. NickelChip

        Well, there is actually a formula for "Ideal Body Weight" and you can use a calculator to figure it out for you. This one also does an adjusted weight for a person who starts out overweight or obese. https://www.mdcalc.com/calc/68/ideal-body-weight-adjusted-body-weight

        I would use that as a starting point, and then just see how you feel as you lose. How you look and feel is more important than a number.

      2. Clueless_girl

        I did find different calculators but I couldn't find any that accounted for body frame. But you're right, it is just a number. It was just disheartening to see that although I lost 60% of my excess weight, it's still not in the "normal/healthy" range..

      3. NickelChip

        I think it's important to remember that the weight charts and BMI ranges were developed a very long time ago and only intended to be applied to people who have never been overweight or obese. Those numbers aren't for us. When you are larger, especially for a long time, your body develops extra bone to support the weight. Your organs get a little bigger to handle the extra mass. Your entire infrastructure increases so you can support and function with the extra weight. That doesn't all go away just because you burn off the excess fat. If you still had a pair of jeans from your skinniest point in life and then lost weight to get to the exact number on the scale you were when those jeans fit you, chances are they would be a little baggy now because you would actually be thinner than you were, even though the scale and the BMI chart disagree. When in doubt, listen to the jeans, not the scale!

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      I timed this surgery so that I'd be recovering during my spring break. That was a good plan. Today is a state holiday and the final day of break. I feel really strong to return to school tomorrow. 
      · 0 replies
      1. This update has no replies.
    • BeanitoDiego

      Now that I'm in maintenance mode, I'm getting a into a routine for my meals. Every day, I start out with 8-16 ounces of water, and then a proffee, which I have come to look forward to even the night before. My proffees are simply a black coffee with a protein powder added. There are three products that I cycle through: Premier Vanilla, Orgain Vanilla, and Dymatize Vanilla.
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      · 0 replies
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