TakeCareGirl

Definite difference - congratulations!

I know this is a minor accomplishment to many but I had to share. I am four weeks postop and up until I probably have had 2-5 grams Protein a day....things have not gone well for me. I ate half a greek yogurt at lunch and half for snack and I got down 14 grams protein!!!! That is all Ive had today but again things arent well for me so I am so proud of that 14!!!

I also usually order a healthy appetizer or one with Protein. At a sports type bar a while back I did wings. At PF Changs, I did their Ahi tuna appetizer. Otherwise I might get a salad or omelet if they have it.

I felt the same way 7 or 8 years ago when I first contemplated weight loss surgery. I wasn't willing to do RNY, then something "better" came along.. Lap Band, and I wasn't willing to deal with the fills etc. When I read about the sleeve, I was hooked, and FINALLY stopped waiting for the next best thing. I chose to start living better NOW. Gemini is right.. as technology improves, so will the options.
You can only make the best decision for you, it is a personal choice. Trust your research, ask questions and move forward when you are sure.
Best of luck!!

I gotta be honest, I don't miss that 85% of my stomach at all and certainly wouldn't want it back. It wouldn't matter if there was a newer better surgery tomorrow, today I am happy and 100lbs less than I was a year ago.

eggs instead of 4, and ommitted the roasted red pepper. Really delicious and will seem to freeze well for my individual serving of Breakfast.< /p>
Input into MFP, for a 1 serving portion (12 servings total) has 115 calories, 2 carbs, 7 grams fat and 11 grams of Protein.< /p>
Mini Breakfast Quiches/ Baked Ham and Egg Cups
Recipe by Our Best Bites
6 eggs
3/4 C shredded low-fat sharp cheddar cheese
1/4 C shredded Parmesan cheese
1/4 C cottage cheese
5 oz frozen spinach, defrosted, Water squeezed out and roughly chopped
(that’s half a standard frozen box of spinach)
1/3 C roasted red peppers, diced (jarred, or make your own)
1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C)
1/4 C sliced green onions
1/4 t Kosher salt
1/8 t black pepper
1/2 t hot sauce
foil muffin tin liners OR 12 slices ham
Preheat oven to 350
In a bowl, combine all ingredients (except ham slices) and stir well.
If using ham slices, spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.
If using foil muffin liners, spray the insides of the liners with non-stick spray.
Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed. You want them to fill right up to the top.
Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.
Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you’re reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture.
Makes 12.

I discovered some of these in my freezer earlier in the week, reminding myself these make a great Breakfast. Before VSG I used the recipe below and was then putting them in the larger six cup muffin tin (I've often used that instead of doing it in a pie plate when having people over for brunch). Since that size is too big for my breakfast now, I'm going to try the 24 mini muffin tin and have 2 for breakfast.
Crustless Spinach Quiche
Prep Time: 20 mins | Cook Time: 30 mins | Servings: 12 | Difficulty: Easy
1 Tablespoon Vegetable Oil
1 teaspoon Minced Garlic
1 cup Chopped Onion (about 1 Medium Onion)
1 package (10 Oz) Frozen Chopped Spinach, Thawed And Drained
5 whole Large eggs, Beaten
2-½ cups Shredded Muenster cheese (or Whatever You Have On Hand - I Find That The Sharper The Cheese, The Better!)
¼ cups Grated Parmesan Cheese (plus 2 Tbsp. For Garnish - Optional)
¼ teaspoons Salt
¼ teaspoons Freshly Ground Black Pepper
1 pinch Crushed Red Pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan (or appropriate muffin tin).
Heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheeses, salt, pepper, and crushed red pepper. Add in spinach mixture and stir to blend. Pour into prepared pie pan.
Bake in preheated oven until eggs have set and the top is slightly browned, about 25-30 minutes. Remove and let cool for 10 minutes before serving. If you’d like, top with additional freshly grated Parmesan cheese.
*I also love using this recipe to make individual-sized little quiches. You can either use regular-sized muffin tins (15-20 minutes cook time), or the cute mini ones (about 10-15 minutes). Just be sure to prepare the tins well with cooking spray (or use muffin liners), and watch to be sure that they don’t get overcooked!
Source: Protein

Here is a simple recipe for those sweet tooth day:
Peach-yogurt parfait
Layer with your favorite fruit (purée if you need to)
2-4 oz of plain Greek yogurt add 1 or 2 Truvia to give extra sweet taste
Alternate layering with fruit then yogurt
Optional: top with granola, chopped almonds or pecans
I used a taster glass almost the size of a shot glass and I was full!
I had to go this route because I can not digest ice cream well plus the yogurt is better and has protein!
Bon Appetit!

eggs instead of 4, and ommitted the roasted red pepper. Really delicious and will seem to freeze well for my individual serving of Breakfast.< /p>
Input into MFP, for a 1 serving portion (12 servings total) has 115 calories, 2 carbs, 7 grams fat and 11 grams of Protein.< /p>
Mini Breakfast Quiches/ Baked Ham and Egg Cups
Recipe by Our Best Bites
6 eggs
3/4 C shredded low-fat sharp cheddar cheese
1/4 C shredded Parmesan cheese
1/4 C cottage cheese
5 oz frozen spinach, defrosted, Water squeezed out and roughly chopped
(that’s half a standard frozen box of spinach)
1/3 C roasted red peppers, diced (jarred, or make your own)
1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C)
1/4 C sliced green onions
1/4 t Kosher salt
1/8 t black pepper
1/2 t hot sauce
foil muffin tin liners OR 12 slices ham
Preheat oven to 350
In a bowl, combine all ingredients (except ham slices) and stir well.
If using ham slices, spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.
If using foil muffin liners, spray the insides of the liners with non-stick spray.
Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed. You want them to fill right up to the top.
Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.
Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you’re reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture.
Makes 12.

eggs instead of 4, and ommitted the roasted red pepper. Really delicious and will seem to freeze well for my individual serving of Breakfast.< /p>
Input into MFP, for a 1 serving portion (12 servings total) has 115 calories, 2 carbs, 7 grams fat and 11 grams of Protein.< /p>
Mini Breakfast Quiches/ Baked Ham and Egg Cups
Recipe by Our Best Bites
6 eggs
3/4 C shredded low-fat sharp cheddar cheese
1/4 C shredded Parmesan cheese
1/4 C cottage cheese
5 oz frozen spinach, defrosted, Water squeezed out and roughly chopped
(that’s half a standard frozen box of spinach)
1/3 C roasted red peppers, diced (jarred, or make your own)
1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C)
1/4 C sliced green onions
1/4 t Kosher salt
1/8 t black pepper
1/2 t hot sauce
foil muffin tin liners OR 12 slices ham
Preheat oven to 350
In a bowl, combine all ingredients (except ham slices) and stir well.
If using ham slices, spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.
If using foil muffin liners, spray the insides of the liners with non-stick spray.
Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed. You want them to fill right up to the top.
Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.
Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you’re reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture.
Makes 12.

Hey Julie --
I had to go look upCellucor - and was struck with the one thing that differs between Protein drinks & Meal Replacement drinks --- the amount of Protein and then the nutrients.
The best way I can explain the difference between the two - imagine two plates, one has just a chicken breast, the other has a smaller chicken breast, but it includes veggies & some simple carbs. Protein supplements do not garner the "Meal Replacement" moniker unless they have a decent percentage of the common 23 Vitamins & minerals that the USDA recognizes as necessary to thrive.
Cellucor looks to be a weight gainer type of Protein Drink, one used by serious athletes, (weight gain is not fat but muscle). Is it a bad drink? Probably not. Is it a good source of protein? To a degree. I just like to balance my "meal" replacement offers with the nutrients, the amount of calories, the type of calories, and of course the amount of protein I get when I substitute my meal.
I have used Meal Replacements drinks for a long time. I found whey works better for me, over the soy based ones. I like NatureAde, it isn't as high in protein as many of the whey products, but I am always open to new products. Cellucor is only 130 calories - a definite plus for 30 grams of protein, but it does not include any of the USDA recommended nutrients.
Chike is a happy balance of protein and nutrients, and I like the flavors - all 5 of the meal replacement and the additional coffee flavor. It will be a a personal taste preference, for sure! You won't get benefits from a drink you will not drink daily. Chike isn't too sweet for me, so I am more able to enjoy instead of just "gulp it down" for the protein. When you have a limit as to how much you can eat, you have to eat more creatively
My suggestion, contact Chike, see if they have samples, then you will have a better view if it is the right product for you. That is how I started using Chike, they talked with me over the phone, asked if I knew the difference between protein vs. meal replacement drinks (I did, as I was on a seven month program years ago), and they sent me FREE samples. I have been a fan & user of Chike for YEARS, and drink it for 2 of my 5 meals each day.
I am a lay person, but I think after losing over 200 pounds, I may have an idea how this process works. I just got my two year follow up blood test, and my numbers are great! Give Chike a try, try LOTS of products, then you will know what YOU like and will continue to use.
Brenda : )~

Hey There! A topic near & dear to my heart & stomach I have been using Chike for a couple YEARS now, have compared so many Meal Replacement drinks, Chike is my preferred coffee and meal replacement drink. I have used Click, Premier, powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >unjury, Isopure, and a bunch more, but as far as complete nutrition, Chike has them all beat.
Click has only 15 grams of Protein, to Chike's 20 grams. Maybe the tub from Click makes individual servings a little cheaper, but I like that Chike is closer to a meal replacement.
I have also used the chocolate, vanilla, and orange flavored meal replacement powder in coffee - both hot & cold, and LOVE it. Click only offers coffee based flavors, Chike offers five flavors other than just coffee.
For me, getting a higher porportion of Protein is what I am looking for, that and taste. Hope that helps - contact both companies & see if they will send you samples! Best way to decide is by the numbers (nutrition) and taste - good luck!
Brenda : )~

Congratulations!

I discovered some of these in my freezer earlier in the week, reminding myself these make a great Breakfast. Before VSG I used the recipe below and was then putting them in the larger six cup muffin tin (I've often used that instead of doing it in a pie plate when having people over for brunch). Since that size is too big for my breakfast now, I'm going to try the 24 mini muffin tin and have 2 for breakfast.
Crustless Spinach Quiche
Prep Time: 20 mins | Cook Time: 30 mins | Servings: 12 | Difficulty: Easy
1 Tablespoon Vegetable Oil
1 teaspoon Minced Garlic
1 cup Chopped Onion (about 1 Medium Onion)
1 package (10 Oz) Frozen Chopped Spinach, Thawed And Drained
5 whole Large eggs, Beaten
2-½ cups Shredded Muenster cheese (or Whatever You Have On Hand - I Find That The Sharper The Cheese, The Better!)
¼ cups Grated Parmesan Cheese (plus 2 Tbsp. For Garnish - Optional)
¼ teaspoons Salt
¼ teaspoons Freshly Ground Black Pepper
1 pinch Crushed Red Pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan (or appropriate muffin tin).
Heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheeses, salt, pepper, and crushed red pepper. Add in spinach mixture and stir to blend. Pour into prepared pie pan.
Bake in preheated oven until eggs have set and the top is slightly browned, about 25-30 minutes. Remove and let cool for 10 minutes before serving. If you’d like, top with additional freshly grated Parmesan cheese.
*I also love using this recipe to make individual-sized little quiches. You can either use regular-sized muffin tins (15-20 minutes cook time), or the cute mini ones (about 10-15 minutes). Just be sure to prepare the tins well with cooking spray (or use muffin liners), and watch to be sure that they don’t get overcooked!
Source: Protein

I disagree with the last three posts. I think if you are friends to begin with, in the bedroom after marriage, you will be able to discover what pleases both of you. It's a process. I think the reason there is so much divorce in the world is that people who get married do not communicate. If you want to make sure that you are compatible on any level, you should work on communication now. If you are too afraid to tell the other person what you want or what you need, you will fail in the bedroom as well as in other ways. I would recommend you google the FOCCUS. It is a non-denominational organization which does an extensive pre-marriage "inventory" (how you will handle all facets of your life, including money, children, etc). You and your fiance do the inventory separately and then your answers are compared by a computer program for compatibility. After that, you meet with a married couple who talk to you about areas where you are compatible and areas where you may be less compatible. It gets you to talk about these things before getting married. I am fairly certain that if all couples did this before marriage, there would be less divorce. And, since you have a child already, if you can spare him any unnecessary grief, why wouldn't you?

Bravo for not jumping into bed at the first opportunity. Honestly, it's a rare gem these days. My understanding is that sex is much better after being sleeved, but I've yet to actually experience it myself since my surgery so I'm only going by the many threads I have read on here rather than from personal experience. From what I've heard, even a bit of excess skin won't put a damper on the improvement in sex that comes with a smaller body. In either case, I wish you and your future hubby all the best!

Just want to say Merry Christmas to my fellow pre-op buddies! I am 5 weeks away from surgery and it hits me,this WILL BE my LAST Christmas as a extra large women! Can't wait to compare pictures next year! You all have a super Christmas! Much love

Looking good! Congratulations!

I am post band to sleeve revision since 12/6 and I feel amazing!
I wanted to post this to share my experience and to help anyone considering a sleeve for their WLS.
I am down 27 pounds and had to go buy a few shirts. This is so great since I never saw results like this with my band. My family and friends can not believe the change that has already occurred and my wife says I'm gonna be too skinny soon (yeah right!). This is so great! Again, I hope this helps anyone who reads this and is looking at their options.
Only 1 problem, I been Santa for the past 10 years and this year my suit looks too big on me..... Guess I need a pillow.
Merry Christmas to everyone and happy Holiday's. God Bless and enjoy!

Wow, you look awesome! Congratulations!

I discovered some of these in my freezer earlier in the week, reminding myself these make a great Breakfast. Before VSG I used the recipe below and was then putting them in the larger six cup muffin tin (I've often used that instead of doing it in a pie plate when having people over for brunch). Since that size is too big for my breakfast now, I'm going to try the 24 mini muffin tin and have 2 for breakfast.
Crustless Spinach Quiche
Prep Time: 20 mins | Cook Time: 30 mins | Servings: 12 | Difficulty: Easy
1 Tablespoon Vegetable Oil
1 teaspoon Minced Garlic
1 cup Chopped Onion (about 1 Medium Onion)
1 package (10 Oz) Frozen Chopped Spinach, Thawed And Drained
5 whole Large eggs, Beaten
2-½ cups Shredded Muenster cheese (or Whatever You Have On Hand - I Find That The Sharper The Cheese, The Better!)
¼ cups Grated Parmesan Cheese (plus 2 Tbsp. For Garnish - Optional)
¼ teaspoons Salt
¼ teaspoons Freshly Ground Black Pepper
1 pinch Crushed Red Pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan (or appropriate muffin tin).
Heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheeses, salt, pepper, and crushed red pepper. Add in spinach mixture and stir to blend. Pour into prepared pie pan.
Bake in preheated oven until eggs have set and the top is slightly browned, about 25-30 minutes. Remove and let cool for 10 minutes before serving. If you’d like, top with additional freshly grated Parmesan cheese.
*I also love using this recipe to make individual-sized little quiches. You can either use regular-sized muffin tins (15-20 minutes cook time), or the cute mini ones (about 10-15 minutes). Just be sure to prepare the tins well with cooking spray (or use muffin liners), and watch to be sure that they don’t get overcooked!
Source: Protein

Yes, as someone said, it may be your blood sugar dropping. As these levels adjust, so does your eyesight.

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I travel about once a month for work, I manage a call center and was temporarily assigned a second one in another city.
I asked for a seat belt extender on this trip, got to my seat, and found out I didn't need it!