mistysj

1 can Mexican-flavored pinto Beans
1 cup shredded cheese
1 cup salsa
400 grams puréed cooked chicken (14 ounces)
1 envelope of taco or burrito spice mix
4 tsp Benefiber (2 servings)
Purée until smooth. Line a muffin tin with muffin cups and put 1/2 cup mixture into each. Freeze for three hours or so, then remove from the muffin tin (you may need to use a plastic knife to help), peel,off the paper, and put into zip loc bags.
Serves: 9
Calories: 130
Protein: 13.9
Fat: 4.9
Sugars: 1.3
Fiber: 3.4

I don't know about you, but I was intimidated by the thought of pureeing chicken. Here is how I did it. It turned out great.
Ingredients:
4 chicken breasts, boneless skinless
2 cans or one carton chicken broth
Use a wide pan with a flat bottom and a lid, like a sauté pan. Place the chicken breasts in the pan. It's ok if it is a tight fit.
Use enough broth to just cover the meat.
Put the lid on and cook on the lowest heat that will produce a slow boil. Once you get to the slow boil, set your timer for 20 minutes. If the broth gets too low, add a bit more.
After 20 minutes the meat should be so tender it is falling apart.
Put one breast in the food processor with about 1/4 cup of the broth. Blitz until it is puréed. Check for chunks. Repeat with the remaining breasts. I recommend freezing the purée in 3.5 oz (100 gram) portions.

It is hard to beat the protein in cottage cheese. 12 grams in a 100 gram serving (about 1/2 cup I think). Even for low-fat or fat-free. And you feel quite satisfied afterward.

In case nobody answers make sure you check out "Attention Australian Sleevers" in this same forum.

1 can Mexican-flavored pinto Beans
1 cup shredded cheese
1 cup salsa
400 grams puréed cooked chicken (14 ounces)
1 envelope of taco or burrito spice mix
4 tsp Benefiber (2 servings)
Purée until smooth. Line a muffin tin with muffin cups and put 1/2 cup mixture into each. Freeze for three hours or so, then remove from the muffin tin (you may need to use a plastic knife to help), peel,off the paper, and put into zip loc bags.
Serves: 9
Calories: 130
Protein: 13.9
Fat: 4.9
Sugars: 1.3
Fiber: 3.4

I'm eating it RIGHT NOW and it is so good. It's so nice to be on the puree stage and have some savory foods!

This is the top of the Recipe Sharing section: http://www.bariatricpal.com/forum/1052-recipe-sharing/
I will move this thread to the Purée sub-section and anyone who is subscribed will still be subscribed.

This is such a helpful thread. Do you guys mind if I move it to the purée recipes section?

Wow I never thought about that. Very good point.

This happened to a friend of mine because of B12 deficiency. She is about 4 weeks post-op. she has to get b12 injections now and it stopped after just one.

I don't know about you, but I was intimidated by the thought of pureeing chicken. Here is how I did it. It turned out great.
Ingredients:
4 chicken breasts, boneless skinless
2 cans or one carton chicken broth
Use a wide pan with a flat bottom and a lid, like a sauté pan. Place the chicken breasts in the pan. It's ok if it is a tight fit.
Use enough broth to just cover the meat.
Put the lid on and cook on the lowest heat that will produce a slow boil. Once you get to the slow boil, set your timer for 20 minutes. If the broth gets too low, add a bit more.
After 20 minutes the meat should be so tender it is falling apart.
Put one breast in the food processor with about 1/4 cup of the broth. Blitz until it is puréed. Check for chunks. Repeat with the remaining breasts. I recommend freezing the purée in 3.5 oz (100 gram) portions.

1 can Mexican-flavored pinto Beans
1 cup shredded cheese
1 cup salsa
400 grams puréed cooked chicken (14 ounces)
1 envelope of taco or burrito spice mix
4 tsp Benefiber (2 servings)
Purée until smooth. Line a muffin tin with muffin cups and put 1/2 cup mixture into each. Freeze for three hours or so, then remove from the muffin tin (you may need to use a plastic knife to help), peel,off the paper, and put into zip loc bags.
Serves: 9
Calories: 130
Protein: 13.9
Fat: 4.9
Sugars: 1.3
Fiber: 3.4

Have you thought of going to a Unitarian church, Susan? They accept all beliefs or non-beliefs and don't have any dogma. People get together and explore spirituality and logic and meditation and whatever interests them. They do a lot of social justice work and tend to be allied with minorities and LGBT, and do a lot for women's rights issues too. Sermons are often about humanist morality, social justice issues, and just being better human beings. I have heard it referred to as "atheists with kids". I went to a UU church when I considered myself an atheist but missed church, for several years. I loved it. I have since converted to Catholicism, but that's a different story. I still keep up with my UU friends.

Here are links to several VSG diets from well-respected bariatric surgeons, hospitals, and clinics around the world. I didn't make this list for the purpose of "diet shopping". It is remarkable how similar the advice is in most of these lists. We all know it:
Protein first Lots of Protein (I think the lowest plan here calls for 50 grams) Don't drink with meals Drink 8+ glasses of Water a day If your surgeon's plan is not on this list already and it's published online, leave the link as a reply and I'll add it. Maybe we can get this thread added to the stickies. Auckland Weight Loss Surgery (New Zealand)
Baker Bariatrics
Brigham and Women's Hospital
Columbia University
Cornell
Goodnight Surgical
HealthPoint(New Zealand)
Highland Hospital, Rochester NY
Institute for Advanced Bariatric Surgery
Johns Hopkins (diet progression first month post-op)
Johns Hopkins (Ongoing dietary guidelines)
Johns Hopkins (additional info)
Kaiser
London Bariatric Group (UK)
London Obesity Clinic (UK)
Miami HOPE Center
Murfressboro Surgical Specialists
North London Obesity Surgery Services (UK)
Northwest Obesity Center
Peachtree Bariatrics
Pinnacle Health
St. George Obesity Surgery (Australia)
St. Joseph's Healthcare Hamilton (Canada)
University of Missouri
Upper Gastro Intestinal Surgery (Dr. Talbot, Australia)
Virginia Hospital Center
Walter Reed - Booklet or Powerpoint

CONCLUSIONS: In this long-term report of laparoscopic sleeve gastrectomy, it appears that after 6+ years the mean excess weight loss exceeds 50%. However, weight regain and de novo gastroesophageal reflux symptoms appear between the third and the sixth postoperative year. This unfavorable evolution might have been prevented in some patients by continued follow-up office visits beyond the third year. Patient acceptance remains good after 6+ years.
http://www.ncbi.nlm.nih.gov/m/pubmed/20622654/

I made a list of all the post-op diets I could find from reputable sources online (surgeons and Bariatric Centers of Excellence, as well as international practices of renown). The list is here:
http://www.bariatricpal.com/topic/255776-list-of-vsg-post-op-diets-from-surgeons/
If your surgeon publishes their diet plan online, add the link to the original post.

1 can Mexican-flavored pinto Beans
1 cup shredded cheese
1 cup salsa
400 grams puréed cooked chicken (14 ounces)
1 envelope of taco or burrito spice mix
4 tsp Benefiber (2 servings)
Purée until smooth. Line a muffin tin with muffin cups and put 1/2 cup mixture into each. Freeze for three hours or so, then remove from the muffin tin (you may need to use a plastic knife to help), peel,off the paper, and put into zip loc bags.
Serves: 9
Calories: 130
Protein: 13.9
Fat: 4.9
Sugars: 1.3
Fiber: 3.4

1 can or 2 cups pumpkin, butternut squash, or other winter squash
1 large container or 2 cups ricotta
1/4 cup packed brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cloves
1 tsp vanilla extract
4 tsp Benefiber (2 serves)
Purée until smooth. Line a muffin tin with muffin cups and put 1/2 cup mixture into each. Freeze for three hours or so, then remove from the muffin tin (you may need to use a plastic knife to help), peel,off the paper, and put into zip loc bags.
Serves: 12
Cals: 74
Protein: 3.6
Fat: 4.3
Sugars: 1.5
Fiber: 1.3

This is what I ate in purée, along with yogurt and Protein shakes.
http://www.bariatricpal.com/topic/251749-how-to-puree-chicken/
http://www.bariatricpal.com/topic/251750-chicken-burrito-puree/
http://www.bariatricpal.com/topic/251752-chicken-casserole-puree/
http://www.bariatricpal.com/topic/251755-spiced-pumpkin-ricotta-puree/
http://www.bariatricpal.com/topic/251754-tuna-casserole-puree/

eggs
cheese
Yogurt
Cottage cheese
Cereal with milk (like Special K or other flakes, soaked in milk)
Porridge with Protein Powder stirred in after it cools a bit
Canned Soup with extra rotisserie chicken added
Beef mince with gravy or Bolognaise or other sauce
Canned chicken mixed with mayo, onion, and gherkin relish (aka chicken salad)
Refried Beans with cheese
Hummus
Canned peas
Baked beans
Custard with Protein powder stirred in
Sashimi
smoked salmon
canned tuna

Butterthebean, a well-respected sleever with 18 months of the sleeved life, has already told you on another thread that his sleeve was sutured and not stapled. And just because your sister had part of her stomach removed does not mean she had a sleeve. First, she must still have a great deal of fundus tissue if she was actually able to stretch her stomach. There is no reason to assume that the ulcers were in the fundus or that the surgery she had created a thin tube-shaped stomach. So she had an altered stomach but not a gastric sleeve. You actually seem quite fuzzy on what your sister ended up with, which is completely understandable because you aren't her doctor. It also doesn't seem like she is complying with the protocol for the procedure or that she is particularly eager to get the facts. Of course vomiting to the point of tooth damage is not healthy and it's not caused by staples. That is a symptom of bulimia and I pray that your sister seeks help, whether the vomiting is from physical reasons or other reasons.
I haven't seen any sleevers misrepresenting the band, but you continue to spread misinformation about the sleeve. I'm sure you mean well, but please consider your "facts" about the sleeve, RNY, or other procedure you haven't had, before you state falsehoods as facts. People are here to find out about all the options and make educated decisions. Spreading misinformation could cause someone to have a procedure that they are not happy with in the long run. If you do want to learn more about the sleeve or RNY I highly recommend the books written by Alex Brecher, who founded this site. Alex is a band patient who had given excellent and objective information about all of the bariatric procedures.

Oh and hypoglycemia and dumping are completely different things. Hypoglycemia is low blood sugar. It is related to diabetes. Dumping is a symptom of partially undigested food entering the intestine. It has to so with faster transit time between the stomach and intestines. It is rare. Very few RNY patients dump, and a vanishingly small number of Sleevers do.

Stomach stapling is. It the same as the sleeve or bypass. Stomach stapling is a very old bariatric surgery that is not performed anymore. Staples in and of themselves are not the problem. For the sleeve, some surgeons don't even use staples. Some use dissolvable sutures. Some use staples for the initial closure, but suture over the staple line, completely covering it. This is to protect against leaks for the first 6-8 weeks until the suture line is totally healed. This is bet sleeve patients have a graduated diet from liquid back to solid, and this is why the (very small) risk of leaks goes down to nearly zero at the 6-week mark.
Please don't mix up your bariatric procedures when you are making decisions regarding surgery. You need all the facts.

Here are links to several VSG diets from well-respected bariatric surgeons, hospitals, and clinics around the world. I didn't make this list for the purpose of "diet shopping". It is remarkable how similar the advice is in most of these lists. We all know it:
Protein first Lots of Protein (I think the lowest plan here calls for 50 grams) Don't drink with meals Drink 8+ glasses of Water a day If your surgeon's plan is not on this list already and it's published online, leave the link as a reply and I'll add it. Maybe we can get this thread added to the stickies. Auckland Weight Loss Surgery (New Zealand)
Baker Bariatrics
Brigham and Women's Hospital
Columbia University
Cornell
Goodnight Surgical
HealthPoint(New Zealand)
Highland Hospital, Rochester NY
Institute for Advanced Bariatric Surgery
Johns Hopkins (diet progression first month post-op)
Johns Hopkins (Ongoing dietary guidelines)
Johns Hopkins (additional info)
Kaiser
London Bariatric Group (UK)
London Obesity Clinic (UK)
Miami HOPE Center
Murfressboro Surgical Specialists
North London Obesity Surgery Services (UK)
Northwest Obesity Center
Peachtree Bariatrics
Pinnacle Health
St. George Obesity Surgery (Australia)
St. Joseph's Healthcare Hamilton (Canada)
University of Missouri
Upper Gastro Intestinal Surgery (Dr. Talbot, Australia)
Virginia Hospital Center
Walter Reed - Booklet or Powerpoint

This is the top of the Recipe Sharing section: http://www.bariatricpal.com/forum/1052-recipe-sharing/
I will move this thread to the Purée sub-section and anyone who is subscribed will still be subscribed.