cbchebert
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cbchebert got a reaction from MissSimpson in Has Anyone Cheated On Their Post-Op Diet?
I laughed my butt off when I first read this post but I ended up doing the same thing last night. Your right, the seasoning from the chip was really really good but it was soooooooooooooo hard not to eat that chip. Five weeks of liquids (2 pre-op 3 post-op) is just way to much and is really beginning to get to me. I have to continually pray for strength and remind myself if I do the wrong thing I could end up with a leak and back in the hospital and start all over - I could not handle that.
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cbchebert got a reaction from Molly23 in The Best Chcken/Egg Salad
While browsing bariatriceating.com a lady was recommending the following recipe that she got from thecookingguy.com. I'm not sure at this time the nutrition value because it was not posted but it sound good and sounds like it has a lot of Protein.< /p>
The Best Chicken/Egg salad
Ingredients:
6 hard boiled eggs, peeled
2 ribs of celery, diced small (about 1/2 cup)
1/3 cup Mayonnaise (I'm going to use FF mayo instead)
2 cups deli-roasted chicken, shredded
Freshly ground pepper to taste
2 tsp curry powder
Steps:
1. In a bowl, use a fork to rough chop the eggs.
2. Add the celery, mayo, chicken, curry powder, salt and pepper to taste
3. Mix together well and serve.
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cbchebert got a reaction from Luanne in Can you Eat These Foods Eventually?
Thank you all for your replies. For some reason I just kind of feared I couldn't eat these things. I ordered one of those bento boxes that Shelley from The World According to Egg Face uses to pack a lunch. I've been trying to think of healthy things to put in those cute little containers but I wasn't sure if could eat that stuff. I'm only 5 1/2 days post-op but if you knew me I am one of those obsessive pre-planners (lol).
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cbchebert got a reaction from Lila21 in Tuna Mousse
tuna Mousse
2 6-oz cans tuna packed in water; drained
2 tablespoons low-fat mayo
2 tablespoons fat-free sour cream
2 tablespoons fat-free cream cheese, softened
1/2 cup shallots, finely chopped
1 tablespoon fresh lemon juice
1/2 tsp. ground pepper
1/2 tsp. celery seed
2 tablespoons parsley, finely chopped
1. In a food processor, combine all ingredients except parsley and pulse until smooth.
2. Add parsley and pulse just until combined.
3. Transfer mousee to a bowl and refrigerate for at least 1 hour before serving.
Makes 4 servings (1/4 - 1/2 cup equals a serving)
Calories: 154.15 Protein: 23.37g Fat: 4.25g Carbs: 8.79g Cholesterol: 5mg Fiber: 0.21g Sodium: 485.65mg