kfrobison

Stick with your protien requirements that your physician and Nut gave you. Too much protien cannot be filtered by your kidneys and can cause really big issues. Besides it will only add calories you do not need.

Before and 2 moth post op.

I was sleeved 3/19. I am so happy with my sleeve! I am having a bit if trouble with water and vitamins, it sounds as though I am not the only one. Before surgery I was able to drink 3 liters of water a day with no problem, but now I am good if I get in 48-50. Of course I would like to have lost more by now, but it is coming off. 20+ inches overall. It is a wonderful feeling to be satisified with such a small amount of food. We have taken 5 small trips in the past 2 months and eating out is so easy! Just ask the waiter for exactly what you want even off menu and there are no questions! Went to a BBQ joint with a group of people and I ordered 4 ounces of BBQ chicken and cucumbers, the waitress just said OK! Loving life!

This recipe is from emilybites.com. they look totally adaptable for a mini muffin pan. I am going to try them without the crackers, I think they will hold together just fine. The nutritional values posted are for a regularsized muffin tin. My mini tin yeilds about 1 oz of protien. Meatloaf Muffins Source: Cooking Light Ingredients: 1 t olive oil 1 c finely chopped onion (I used a food processor) 1/2 c finely chopped carrot (I used a food processor) 1 t oregano 2 garlic cloves, minced 1 c ketchup, divided 1 1/2 lbs 95% lean ground beef, raw 24 finely crushed fat-free saltine crackers 2 T mustard 1 t Worcestershire sauce 1/4 t freshly ground black pepper 2 large eggs Cooking spray Directions: 1. Pre-heat the oven to 350. 2. Bring the olive oil to a medium-high heat in a large nonstick skillet. Add the chopped onion, carrot, oregano and garlic and sauté for 2 minutes. 3. In a large bowl, combine ½ c of the ketchup, the ground beef, the crushed saltines, mustard, Worcestershire sauce, pepper, eggs and onion mixture and mix well. 4. Spray a 12 cup muffin pan with cooking spray and spoon meatloaf mixture evenly into the 12 cups. Spoon 2 teaspoons of ketchup over the top of each muffin. Bake for 25 minutes. Let stand for 5 minutes and enjoy! Yields 6 servings (2 muffins each). Weight Watchers Points Plus: 7 per serving (P+ calculated using the recipe builder on weightwatchers.com) Nutrition Information per serving from myfitnesspal.com: 271 calories, 31 g carbs, 7 g fat, 22 g Protein, 2 g Fiber

I so needed to hear this ! I am almost 6 weeks out and have been stalled for 3. Congrats on your lose.

My surgery date was March 19th. I have lost 14 lbs since day of surgery and have not had any weight loss for the past 2.5 weeks. I measured the night before surgery and I have lost a total of 18 inches as of today. I am getting all of my protien, between 60-70 ounces of water. I know that everyone looses at a different rate, but any suggestions would help.

Thank you all so much for the words of encouragement. I feel better this morning!

I take flinstone chewable 2/day morning and night. Biotin, B-12, and tums 6/day

Ok, so after reading all of your fabulous success stories, I was really beginning to feel somewhat discouraged. I was sleeved on March 19th and as of this morning I am down 12 pounds. Then I remembered that somewhere someone said that if the scale stops moving to measure yourself. Well I measured myself neck, shoulders, biceps, chest, waist, hips, and thighs, the day before surgery. I took out my journal and tape measure and I have lost a total of 16.75 inches!!! 5.5 of my hips alone, super excited.

I like peeling and coring an apple place in a microwave safe container with 1 tsp of water, splenda and apple pie spice to taste, cover with plastic wrap and cook for 1 minute (or to the softness you like). Really does taste like apple pie filling!

Hi everyone I am from Lafayette La

My NUT said yes, it should be the consistancy of a dip.

I was sleeved on March 19th. I have not experienced any pain or nausea. I am now on Puree and today my husband and I made baba ganoush, lamb with roasted eggplant, Cauliflower and creamed spinach. It felt so good to be back in the kitchen! It is so awesome to be satisified with 1-2 ounces of food. I am not hungry but I know when my body needs nourishment. Looking forward to my new life!

My progression post op is as follows First 2 days clear liquids next 2 weeks full liquids which consists of yogurt, pureed fruit and protien shakes Next 2 weeks- pureed foods consisting of protien (animal and fish) and vegetables and fruits. 2 ounces of protien and 1 ounce of fruit/vegetable 3 times a day. Them soft mushy foods with the same ratio of 2/1 protien to vegetable/fruit. I do not have to stop protien shakes but I do have to meet my protien and fluid requirement each day. So I add up my protien throughout the day and it will determine if I need to supplement with a shake. I hope this makes sense.

You go girl!!

I am 4 days post op and on a very limited full liquid diet. It consists of yogurt, protien suppliements, and pureed fruit. I was craving something savory and the chicken broth just was not cutting it. my husband came up with an excellent add in for the plain yogurt, taco seasoning! I just popped the contents of the packet into my spice grinder and added a small amount of the powdered goodness into the yogurt, it iasted like I was eating a dip with a spoon, spicy and creamy. Does anyone have any other suggestions?

Snow Cones have helped me get my 100 ounces of water in!! It was SF Wedding cake today...tomorrow SF Spearmint!!

I like the hidden valley ranch idea! Pardon my ignorance, but what is PB2?

Hi everyone I have been stalking this site since October, but this is my first post. I was sleeved on March 19th, so today is post-op day 2! I must say that I feel extremely blessed, I have had no nausea and no pain! I credit alot of that from what I learned on this site and my remarkable surgeon. I had some trouble getting my water in today, only about 20 ounces, but was able to get 40 grams of protien. I will keep following everyones progress, and am happy to be part of the team! Karen Lafayette, La