LloydBraun

Much of it also comes down to how much sleeve experience the doc has - you have an old line DS surgeon like my doc (which means that they have been doing sleeves for a long time), and from what I have seen, they all tend to have more aggressive food progressions than those who are fairly new to the sleeve, even if those docs are long experienced with the RNY.

Did Pomp have you do an extensive pre-op diet? That's another area where the old line DS docs seem to be less inclined to do them than the RNY guys.

3 days. I had surgery on a tuesday morning, and the saturday night beforehand I had a steak and bottle of red wine, and then got drunk at a beer-pong tournament my friend hosted.

Every surgeon has a different plan for his patients. It's interesting to see the diversity of how doctors vary. A lot of it comes down to liability though. Best of luck everyone!

I was eating purees in the hospital on my 3rd day.

My surgeon prescribed me Ursodiol which is to prevent gall bladder issues. So far I haven't had a noticable problem.

You need to see a therapist.

Best of luck. It gets better. Don't be afraid to push a little more when you can.

You might also want to consider a rotisserie chicken from the supermarket.

Hi I live in NYC. Grew up in Jersey. There's a bunch of us from the area. Happy to lend any tips or information you might be looking for. Best of luck!

OMG!!! These sound wonderful! I'm 3 weeks out and have been dying for an answer to change from Soups and Protein shakes (ESP since I'm having such a hard time with protein). And each of these, I LOVE! Thank you SO much for the inspirations! I have also been struggling with queasiness! Does anyone else experience this? I didn't have it after my stay in the hospital, but I feel like I'm super sensitive to everything! I don't even WANT to eat because of it. Hopefully these ideas will help. Lastly, while I don't have a processor, I wonder if my blender will work temporarily...

Tconn - good luck and enjoy! I have a bunch of others, so if you struggle a bit, let me know and I'll be happy to share more with you.

As for a blender vs food processor, I'm not really sure, but if the blender is good, i don't see why not.

Queasiness - I have only had problems when taking hot showers or being in the sun for long periods of time. My doctor told me that heat lowers blood pressure, and that can have a drastic effect. When I took a hot shower when i was first home, I felt like I had vertigo. It happened again and since then its only cool showers - granted i'm only 3 weeks post-op, but that's where i'm at. Hope that helps!

check my thread about puree'ing. I was on liquids for one day. I haven't had a problem eating. If you enjoy what you're making, you won't hate food so much.

My doctor had me eating puree'd meats for the three weeks. I didn't have a problem. Here's a thread i posted with food ideas.

http://www.verticalsleevetalk.com/topic/93223-puree-suggestions/

The key is processing them good and only eating 1/2 cup servings. Remember your sleeve is only 4oz big.

Hope this helps. I'm 3 weeks out and haven't had problems eating pureed food.< /p>

It'll get better. I'm 3 weeks in, and I feel what you're going through. It gets better. Puree your meats in a food processor, it'll make digestion easier.

So I don't want to brag, instead I thought I'd share some of the Puree ideas that have been working for me. I know everyone gets specific instructions from their doctors, and it seems like everyone gets different instructions from each other, but I thought I'd share: Comment and share if you like, and comment if you dislike.

Remember, after you're done processing whatever you're making to weigh it out to the appropriate serving sizes.

1) Rotisserie chicken

I find that buying a fresh rotisserie chicken was helpful in saving time and some energy. I debone it and rip the meat off the carcass into a bowl.

Then I chop it roughly on a board or a plate so it purees easier.

In the processor, I put in the chopped chicken as well as 1 tsp of pickle juice and 1 tsp of lite Mayonnaise for every 5 oz of chicken.

Process it

2) Ground Turkey Provencal - 93% lean

The turkey is actually a really great platform for adding flavor, and my nutritionist told me that dried herbs are alright for after a few days out of the hospital.

1lb. ground turkey

1/4 tsp dried thyme

1/4 tsp dried sage

1/4 tsp dried tarragon

1/4 tsp dried rosemary - however you have to crush the rosemary. don't keep it in its long form

1 /4 cup low sodium vegetable stock

mix the turkey and herbs. Heat 1tsp of olive oil in a large frying pan. Add the turkey and cook it until it is half cooked. The turkey should be a little browned, probably a little grey, but not completely cooked. Add the vegetable stock and continue to cook until it is completely absorbed into the turkey.

Take the turkey and let it cool to almost room temp. Then add half to the food processor. Add 2 Tbsp of plain greek yogurt or Lite mayo. Process!

3) Italian Chicken

My nutritionist suggested using a light Tomato sauce as a moisturizer when food processing. Of course ask your own nutritionist, but here's what I've been doing.

1 lb. ground chicken

1 cup light tomato sauce

Heat up 1 tsp of olive oil in a pan. When it's hot, put in the chicken. Cook it through. When it's finished, let it cool to room temp.

Chop up the chicken so it's in small pieces. Add to the food processor. Gently process, and add the tomato sauce just before you are finished processing.

4) Baked Greek Lamb

1/2 lb of Lamb Shoulder. If you're fancy, you can use chops. The shoulder will have a bone or two you need to remove.

1/4 cup tzatziki (greek white sauce)

1/8 tsp cumin

1/8 tsp coriander seed

Coat the lamb pieces with the spice mix. Bake the lamb on a baking sheet. Use an olive oil spray or lightly spread around a little olive oil on the baking sheet. Make sure it isn't too much oil.

Bake the lamb until it is cooked through. Remove and cool

Cut the lamb into small pieces, add to processor and lightly process. Just before it is at puree'd texture, add the white sauce.

I hope you enjoy these if you try them. If not, sorry!