smbonier

I was banded on 10/10/12 and have not vomited since before then. I have had a few 'stuck' episodes but never actually vomited.
Erosion is a compliation that can occur, but is rare...
I started at 280 lbs and my goal is 150lbs ...while I don't have children, I do have a husband that eats like a child. We have made changes in the way we eat and once you get in the routine it is easy.
Since being banded I have lost over 50 lbs...you can do it!

Not really. But when I find it hard to have veggies, I try to have a little can of V8 to at least get the nurtients in.

Glad to hear that you are all doing well. I am only 6 weeks post op but I can assure you that every day away from the surgery it gets easier and easier and you feel that much better. In a few weeks you will be past the "surgery mentality" phase and well on your way to recovering and hopefully just thinking of managing your food and starting to get fills. One thing that has been a tremendous help to me is working with a nutritionist. I can't recommend this enough.
Best wishes for a speedy recovery!

Awesome news! I am 5 days post op and also am feeling amazing!

What is this taco soup you speak of!?!?

I like the V8 idea! I love V8; I forgot though that it counted as a veggie. I guess I can try that for the days that I don't have anything else. And I would just drink it at least a half hour after I eat so I am not drinking and eating.

I drink v8 juice whenever I have to do muchies.

Today I am two weeks post-op and feeling amazing!!
I get to start mushy food today and cannot wait!! On the menu is egg salad for Breakfast and chicken salad for lunch. dinner is yet to be determined!
It feels so good to have done something that is going to ensure my health in the future; along with the health of future babies!

Today I am two weeks post-op and feeling amazing!!
I get to start mushy food today and cannot wait!! On the menu is egg salad for Breakfast and chicken salad for lunch. dinner is yet to be determined!
It feels so good to have done something that is going to ensure my health in the future; along with the health of future babies!

Today I am two weeks post-op and feeling amazing!!
I get to start mushy food today and cannot wait!! On the menu is egg salad for Breakfast and chicken salad for lunch. dinner is yet to be determined!
It feels so good to have done something that is going to ensure my health in the future; along with the health of future babies!

Today I am two weeks post-op and feeling amazing!!
I get to start mushy food today and cannot wait!! On the menu is egg salad for Breakfast and chicken salad for lunch. dinner is yet to be determined!
It feels so good to have done something that is going to ensure my health in the future; along with the health of future babies!

I started the process in July 10, 2012 and was banded October 10, 2012. I went in with a starting weight of 280 lbs and was told that I would be able to lose over 100 lbs sucessfully. It depends on how well you lose the band. Again there have been people on this forum that have lost HUNDREDS of pounds; so your doctor saying less than that is giving you the worst case senario. Since starting my pre-op diet until today, I have lost over 30 lbs.
I can also admit that I was starting to have second thoughts before the surgery; and it was based on the fear of never eating Pasta and things like that again. However, as I continued to think about it, I thought to myself, "Is my health and future pregnancies really worth less than bread and Pasta? !?!"
I can even admit too that right as I was being brought into the recovery room I thought to myself, "WHAT HAVE I DONE!??!" (I think that was the pain meds and all the other meds though).
I have been banded for about 2 weeks and could not be happier! I know that I am going to be so much healither; and that is what matters the most.
As for the scary divorce statistic; I don't believe that one bit. Maybe people think that if one spouse is overweight so is the other; and then the surgery would result in jealousy and conflct, but I don't think so. My husband is very lean and weighs about 147 lbs. (as you can see from my picture) and is so supportive of this process. As long as you love each other and support each other it won't be a problem. I think the myth that once people lose weight that they stray is also a bunch of crap. Yeah we gain more confidence but that does not mean we are going to do things that are dangerous to our relationships; but that does not go for everyone.

Thanks! I cannot wait to get one. I am going to order the new model though because its water-resistant. It comes out in a few weeks.

Not salad with lettuce. Tuna/Chicken salad from a can of either meat, fat free mayo, and some seasonings.

My favorite mushy foods: Part skim ricottia cheese, topped with Tomato sauce and grated parmasagne cheese. Nuke it up in the microwave . taste like a noodleless lasagne.
Canned tuna (white albacore in water) 2 oz. mixed with 1 wedge of laughing cow lite cheese
Refried Beans ( 2 oz.) topped with shredded reduced fat yellow cheese, dopple of lite sour cream - in the microwave - mmmm
Fresh avacado (2-3 oz) topped with Mango Salsa
ahhh, there are just so many things you can do with mushy......

So I have a week until mushies and am trying to get more ideas for foods.
Is chilli okay if I make it pretty smooth? Since it got cold out here (I'm in Chicago) I have been craving chilli!!

For those of you who are on the mushies stage and need a change in what you are eating, if you love buffalo chicken...you'll love this recipe! My husband and I both had lapband this past year and LOVE this recipe. 1 can shredded chicken breast, buffalo wing sauce to your liking, 2 tbsp Marie's Low Fat Blue cheese Dressing and 2 tbsp light cream cheese. Mix all ingredients but the cream cheese. Put it in the microwave with the cream cheese on the top so it melts into it. I put it in for 1 minute. Serve with baked tortilla chips. This is my new favorite. Enjoy! Let me know if you like this recipe! :blushing:

CHICKEN PIZZA
1 boneless chicken breast, about 5 1/2 ounces
Dash Italian seasoning
Dash garlic powder
Dash salt
Toppings:
1 tablespoon pizza sauce
1/2 ounce pepperoni, 8 thin slices
1/2 large fresh mushroom, sliced thin, 1/2 ounce
1 ounce Italian sausage, cooked and crumbled
1 ounce mozzarella cheese, shredded
2 tablespoons green pepper, minced, 1/2 ounce
1 tablespoon red onion, minced, 1/4 ounce
Pound the chicken as thin as possible without tearing it. Season both sides of the chicken with the seasonings and place it on a foil-lined baking sheet. Spread the pizza sauce on the top of the chicken. Arrange the remaining topping ingredients in this order: pepperoni, mushrooms, sausage, cheese, peppers and then the onions. Lightly sprinkle with a little more Italian seasoning and garlic powder. Bake at 400º 10 minutes. Do not overcook.
Makes 1 serving
Per Serving: 438 Calories; 23g Fat; 51g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This is very similiar to my Pizza Chicken but with this recipe the chicken acts more like a Pizza Crust. By pounding it very thin, I got a lot more surface area to cover with yummy pizza toppings. Since the baking time is very short, the peppers and onions stay a little bit crunchy. That's why it's important to mince them fine or they'll be a little too crisp after baking. And yes, the chicken will be cooked through in just 10 minutes. The Pizza Chicken is a bit more elegant looking but I think that this version gives you more pizza flavor in every bite. The arrangement of the toppings is such that it helps keep everything in place. If you can afford an additional carb, go ahead and add another ounce of cheese. I used just enough to hold the toppings in place but who doesn't like even more cheesy goodness? Click the photo to see a close-up.

This is a recipe that I found on the Lapband.com website. I made these for a BBQ I had yesterday and my guests couldn't stop raving about them (banded and non banded alike)!
Pepperoni pizza Bites
Serving size: 1 bite
recipes makes 24
Ingredients
1/2 cup shredded pizza blend cheese

1/2 cup fat-free cottage cheese

1/4 cup fat-free cream cheese, softened

1 tablespoon olive oil mayonnaise

1/4 teaspoon dried oregano

2 scallions, chopped

2 ounces pepperoni, finely diced

24 round won ton wrappers

1/2 cup pizza sauce


Directions
1. Heat oven to 350 degrees F. Coat a mini muffin tin with cooking spray.

2. Combine pizza cheese, cottage cheese, cream cheese, Mayonnaise, oregano, and scallions in a food processor until smooth. Stir in pepperoni.

3. Gently press won ton wrappers into prepared muffin cups, allowing won ton edges to extend above sides of the cups. Spoon 1 teaspoon pizza sauce into each cup, then add 1 rounded teaspoon pepperoni mixture into each cup.

4. Bake about 15 minutes or until won ton edges are golden brown and pepperoni mixture is heated through. Serve hot.

Per serving:

Calories: 54
Sat. Fat: 1g
Fat: 2g
Cholesterol: 5 mg
Sodium: 165 mg
Carbs: 6g
Fiber: 0g
Sugar: 1g
Protein: 3g

I found these ideas online. I thought I'd share!
*Toast a muffin, spread Laughing Cow cheese on it, add some lettuce, a Tomato slice, and a couple slices of turkey bacon for a low point BLT.
*put it in a bowl and get it nice and soft. Add in a tiny bit of brown sugar splenda and mix. Spread it on an english muffin or a bagel...It’s like sweetened cream cheese.
*Put it in a bowl and add some chopped broccoli thats room temp and season to taste. Spread it on boneless skinless chicken breast that have been flattened. Roll up to resemble chicken cordon blu. seanson chicken and bake OR you roll in egg beaters and crushed garlic melba toast and bake for crispy baked chicken with broccoli and cheese filling..YUMMMYYYYY
*steam cauliflower in microwave with small amount of ff chicken broth and garlic salt and pepper. Then add the lcl (flavored is great) and kind of mush it up. It is awesome for 1 point!
*sliced open chicken breasts and stuffed them with mushrooms, spinach, and a wedge of garlic & herb laughing cow cheese.
* Low-Fat Alfredo Sauce 12 Wedges Laughing Cow Light Cheese
2 Cups Skim Milk
2 Tablespoons Butter Bud Granules
1/4 Cup Kraft Reduced Fat Parmesan Style Grated Topping
1/4 teaspoon Garlic powder
In a medium saucepan, combine all of the ingredients and cook over medium low heat until the cheese is melted and the sauce is smooth. Serve immediately.
Serves: 9 (1/3 cup each)
Per Serving: 85 Calories; 3g Fat (39.4% calories from fat); 5g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 471mg Sodium. Exchanges: 0 Grain (Starch); 0 Non-Fat Milk; 0 Other Carbohydrates.
Points: 2
*Crab Dip
a few wedges of light laughing cow cheese
mayo (i use the low fat kind)
lemon juice
garlic, pepper, salt
articokes
diced up onion
parmasan cheese
mix all together, scoop mixture into muffin tins, and sprinkle parmasan cheese on top, pop into 350 oven until tops are browned.
*Cauliflower Cheese Soup
14 oz. fat free chicken broth
1 head of cauliflower, split into rough pieces
1/4 cup of minced onion or shallots
2 or 3 wedges of Laughing Cow cheese or 2 or 3 TBSP of low fat cream cheese
1 or 2 cups of fat free milk
salt and pepper to taste
Sauté onion in a Pam sprayed pot. When soft, add cauliflower chunks and broth. Simmer until cauliflower is soft. Remove from heat and in batches, blend in food processor with fat free milk and cheese. Season with salt and pepper to taste.
*Stuffed Mushrooms
Serving Size : 16
3 cup mushrooms
12 wedges Laughing Cow Cheese — Light – Garlic & Herb flavored
1/2 cup Italian bread crumbs
Clean mushrooms and remove stems. Chop stems.
Unwrap cheeses and place in microwave for 30 seconds to 1 minute to soften. Combine crumbs, mushroom stems and cheese. Take spoonfuls and fill mushroom caps.
Place mushroom caps filling side up on ungreased cookie sheet. Cook 20 minutes at 400 degrees Farenheit or until stuffing is lightly browned on top. Let cool, then serve. Mushrooms will be juicy.
Source: WW Boards / Poster Unknown
Per Serving (excluding unknown items): 55 Calories; 3g Fat (52.9% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 287mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.

Made these and they are delicious! I got it off the Lap-Band app under recipes!! It taste good left over too!!
4 large cooked boneless, skinless chicken breasts (about 4 cups)
1 cup non-fat Greek yogurt
1 (10 ¾ ounce) can low-fat cream of chicken condensed Soup
10 ounces (about 2 cups) reduced-fat 2% shredded cheddar cheese
1 (4 ounce) can mild green chopped chilies, drained
about 10 low-carb flour tortillas
:
Cheesy Topping:
1 (10 ¾ ounce) can low-fat cream of chicken condensed soup
8 ounces light or fat free sour cream
1 ½ cups 2% reduced fat shredded Mexican shredded cheese blend
¼ cup sliced green onions (optional)
1. Preheat oven to 350 degrees F and spray a 9x13 inch baking dish with nonstick cooking spray; set aside.
2. Mix together the chicken, yogurt, condensed soup, shredded cheddar cheese, and green chilies. Stuff each tortilla with ½ cup of chicken mixture, and roll up. Place each rolled up tortilla seam side down in the baking dish. Set aside.
3. Mix together all ingredients for the topping, except the green onions. Spread the cheesy topping evenly over the enchiladas.
4. Bake uncovered for 30 minutes, until toasty and bubbly.
5. Sprinkle chopped green onions over enchiladas and serve!
Sent from my iPhone

Was so proud of myself tonight! I don't cook often, but I made the best pizza tonight.
One half of an Arnold's Flat Round multigrain bread
6 slices turkey pepperoni
1.5 TB Ragu pizza sauce
Pinch of garlic
Pinch of onion
Pinch of Mrs Dash Italian Seasoning
2 TB FF Crumbled Feta cheese
2 TB freshly grated parmesan cheese
2 TB shredded cheddar cheese (next time another LF or FF cheese)
Toast the flat bread first, then add pizza sauce, seasons, cheese and pepperoni. Bake at 350 for 20 minutes. It is fabulous!
Next time I may add crumbled turkey sausage.
Each little pizza is 204 calories, 20 grams of Protein, 15 carbs, 11 grams of fat (could be less with different cheese).
I thought I wouldn't be eating pizza anymore. I know I will now! My husband actually enjoyed it too.