JolieBug

I have the same thing, but I'm just four days out. I hope it goes away soon for both of us. The only thing that seems to help is a sugar-free mint.

I had three spoonfuls of cream of Brie and crab with some added unflavored protein. It was delicious, but very filling.

You look fantastic! Congratulations and cheers for you!!!

Yay you, indeed! Congratulations and keep up the good work!

It's so not healthy, but my NUT said it was fine as long as I limit to one 3oz serving per day. I did substitute half and half for heavy cream (fat free Greek yogurt mixed with fat free half and half also works) and I Can't Believe It's Not Butter for the unsalted butter. I will probably limit more when no longer on full liquids. Ingredients 1 C. flour 1/4 lb. unsalted butter 2 1/2 quarts chicken stock 2 quarts heavy cream 1/2 lb. Brie cheese, peeled and cubed 1/2 Tbs. white pepper 1/4 tsp. red pepper 1 lb. lump crabmeat Directions To make the roux, melt butter and add flour, stir until well combined. Cook roux to desired color. Remove roux and allow to cool to room temperature. (A lighter color roux yields a lighter color Soup.) Bring stock to cooking temperature and slowly add cream. Stir until fully combined. Reduce by 10%. Add the roux and stir gently to combine. Bring to a gentle boil; this will develop the roux. Reduce the temperature of the kettle when it begins to boil. Watch that it doesn't boil over. When thickened, add cheese and stir until fully melted. Texture should be smooth and well combined. Season with peppers and salt to taste. Gently fold in crabmeat. If you are, like me, still on full liquids, blend the hell out of individual servings! Don't do the whole soup because soon you'll be able to have the delicious crab. To add more Protein, powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >unjury unflavored disappeared in my individual 3 ox serving. Final tip: it feels sinful to waste, so make yourself a 2.5 oz serving, in case 3 oz is too much. That way you don't get sick from that "last bite." Yield: 10-12 generous servings. (For us, probably about 30 servings, lol!) It does freeze well. I am freezing some of mine in 4oz RubberMade containers, and taking the extras to a friend with a new baby.)

Oh, and if you're still on full liquids like myself, purée the hell out of it! You could just not add the crab, but.... It's also good with shrimp. I may try mixing cream of shrimp soup to an individual serving. Also, if you have unflavored protein, it disappears in this!

My lunch: It's so not super healthy, but my NUT said it was fine as long as I limit to one 3oz serving per day. I did substitute half & half for cream and I Can't Believe It's Not Butter for the unsalted butter. Ingredients 1 C. flour 1/4 lb. unsalted butter 2 1/2 quarts chicken stock 2 quarts heavy cream 1/2 lb. Brie cheese, peeled and cubed 1/2 Tbs. white pepper 1/4 tsp. red pepper 1 lb. lump crabmeat Directions To make the roux, melt butter and add flour, stir until well combined. Cook roux to desired color. Remove roux and allow to cool to room temperature. (A lighter color roux yields a lighter color soup.) Bring stock to cooking temperature and slowly add cream. Stir until fully combined. Reduce by 10%. Add the roux and stir gently to combine. Bring to a gentle boil; this will develop the roux. Reduce the temperature of the kettle when it begins to boil. Watch that it doesn't boil over. When thickened, add cheese and stir until fully melted. Texture should be smooth and well combined. Season with peppers and salt to taste. Gently fold in crabmeat. Purée/Blend the hell outdo it for those still on full liquids like myself! I also added unflavored protein to my individual serving. Yield: 10-12 generous servings. (For us, probably about 30 servings, lol!) It does freeze well. I am freezing mine in 4oz RubberMade containers, and taking the extras to a friend with a new baby.)

It's so not healthy, but my NUT said it was fine as long as I limit to one 3oz serving per day. I did substitute half & half for cream and I Can't Believe It's Not Butter for the unsalted butter. Ingredients 1 C. flour 1/4 lb. unsalted butter 2 1/2 quarts chicken stock 2 quarts heavy cream 1/2 lb. Brie cheese, peeled and cubed 1/2 Tbs. white pepper 1/4 tsp. red pepper 1 lb. lump crabmeat Directions To make the roux, melt butter and add flour, stir until well combined. Cook roux to desired color. Remove roux and allow to cool to room temperature. (A lighter color roux yields a lighter color soup.) Bring stock to cooking temperature and slowly add cream. Stir until fully combined. Reduce by 10%. Add the roux and stir gently to combine. Bring to a gentle boil; this will develop the roux. Reduce the temperature of the kettle when it begins to boil. Watch that it doesn't boil over. When thickened, add cheese and stir until fully melted. Texture should be smooth and well combined. Season with peppers and salt to taste. Gently fold in crabmeat. Yield: 10-12 generous servings. (For us, probably about 30 servings, lol!) It does freeze well. I am freezing mine in 4oz RubberMade containers, and taking the extras to a friend with a new baby.)

Coco, I had high bp, too, which couldn't be easily controlled. It got up to 244/130 at one point. As soon as they switched the pain meds that made me feel horrible, itself right down. Amazing how we react to such things. Hope today is a good one for you! I'm heading out for a walk with my kids then coming in to make a cream of Brie and crabmeat soup. I wonder how many meals one batch will make now, lol!

My NUT wants me between 60-70 g a day. Please be cautious of when you go offon your own. I'd hate to see you hurting. This is not said to be negative or discouraging. It's said out of caring that you succeed, promise. LOL! Perfect analogy!

Very cool! Thanks for sharing!

That is fantastic! So happy you're having a good experience.

I'm jealous! I'm a teacher so had the surgery the first day of our week-long spring break. I have to go back Tuesday and can't imagine taking off a week. I'd love to fully recoup before returning to my students!

Yes, today. I managed to get 1/4 of an EAS Original Myoplex down. I will work on that each "meal" because it is thick, filling, and has 42 grams of whey protein. I may try a cream soup if the need for something warm hits me. I think of those to be used for cooking, so I don't know.

Q He only required a one-day clear liquid diet. I was also self-pay at Woman's and had a generally good experience. One nurse acted like I was an inconvenience, and I reported that to the bariatric coordinator. Mine was scheduled within a month of the original seminar! I have lost almost 12 pounds since Monday and feel amazing, just a bit tired.

Today is day 3 for me (unless we count surgery day...?) and is even better than yesterday. I only used two half doses of pain meds yesterday. I was exhausted after a few hours of being up and moving around, but short naps help. I even somehow slept on my stomach last night without realizing it!

I wish!

Oh, but this head hunger. Rawr. Boo that junk.

Those protein shots were horrible! I liked blue Isopure with water and pomegranate mio. Today is day 3 for me (unless we count surgery day...?) and is even better than yesterday. I only used two half doses of pain meds yesterday. I was exhausted after a few hours of being up and moving around, but short naps help. I even somehow slept on my stomach last night without realizing it!

Someone seriously brought me a platter of cookies as a get well gift. I appreciate the thought, but...ugh.

I think that because all docs have different protocol for pre-surgery diets, we range a lot. Someone who had a two-week diet may experience a stall just one week post-surgery. My doc required only clear liquids the day before, and so I am losing all my water weight now. I'm day 3 and have lost just over 7 pounds. I expect a stall around week 2 or 3.

I love Linda and Katherine! They made this proces so much easier. Dr. Bellanger actually came in on his off day to do my surgery since I am a teacher and hate to miss school. I get to recuperate during Spring Break!

I'm also in Prairiville. My surgery was with Dr. Bellanger at Woman's two days ago. I have already dropped five pounds and feel really good! A little nausea and very minimal soreness (the iv spot hurts more than my tummy!) and just trying to get in my Water. I really look forward to getting to know y'all!

I had my surgery two days ago with Dr. Drake Bellanger. He works out of St. Elizabeth in Gonzales, Woman's in Baton Rouge (this is where I had mine), Andrew other in Livingston parish, but I don't know the hospital name. My surgery was super easy, he said, and I had no complications except for nausea from meds and my usual high bp. I would recommend him in a heartbeat. Today I still have some nauseam but cut my pain med dosage in half to reduce that, and it seems to be working.

Ugh. Sorry Kimmie. That's gotta be miserable.