Tammy483

I hate you all lol, there's no supplement stores here, no bars, no whey Protein all I get is yucky muscle milk which tastes like chalk Water. The local gmc also doesn't carry any of the protein powders I need nor cani order online Sent from my iPhone using RNYTalk

Aww thank you! Self deprecating has gotta stop Sent from my iPhone using RNYTalk

Good going everyone! I'm so proud of all of you! Sent from my iPhone using RNYTalk

I'm only a month out and I've lost almost 40 pounds. but I did start big at 342 pounds. Sent from my iPhone using RNYTalk

Hi everyone, I just joined this place. I got my GB surgery done 21/5 so its been a week yesterday. I live in Oman and there weren't many options to do this surgery elsewhere. After reading about GBS recovery and food stages and Proteins, I am stunned. My doc asked me to drink no Protein supplements, no Calcium citrate! I am on a liquid diet till now that consists of Water, tea, normal juices, broths and Soup. I can drink anything I want without large quantities of sugar. I asked him and the NUT about protein intake, supps etc.. They said no extra supplements. And as for the puréed stage, eat what others are eating at home and just purée it. Nothing about protein first, nothing about no sugar. I am clueless on how to proceed.

I had watermelon 2 weeks out, was happy it went down awesome as I chewed it to Water like consistency Sent from my iPhone using RNYTalk

Post op 4 weeks Start weight: 342 Today's weight: 304 Sent from my iPhone using RNYTalk

As far as I have read these shots are not the right kind of protein for us Sent from my iPhone using RNYTalk

Fish mughlai curry Tilapia/Cod/Rohu/King Fish(cleaned and cut) Poppy seeds() - nearly 3/4 cup Onions(medium) - 2 nos (thinly sliced) Tomato(medium) - 1 no (cut into small pieces) Green chillies - 2 nos (cut length wise) Ginger-garlic paste (better to avoid the bottled market ones for better taste) - 2 tsp Garam masala powder - 1/2 tsp Coriander powder - 3/4 tsp Chilli powder - 1 tsp or more if u want it to be hot Turmeric powder - 1/2 tsp Yogurt - 1/2 cup (well beaten) Cumin seeds() - 3/4 tsp Cashewnuts - 4 - 5 nos Coriander leaves(chopped) - A handful Cooking oil - As reqd Salt - As reqd 1)Marinate the cleaned and cut fish with salt and turmeric powder for about 10 mins. 2)Grind the mixture of poppy seeds, cashews and curd until the poppy seeds are finely ground. 3)Fry the marinated fish in oil. :- Make sure that the surface is evenly golden brown in color. 4)Heat the required amount of oil in a pan. 5)Splutter mustard seeds. 6)Add finely chopped onions and saute until it is transparent. 7)Add ginger-garlic paste, cumin powder and fry for 2 more minutes. 8)Add the ground mixture of poppy seeds, curd and cashews, sliced tomato and green chillies. 9)Add oil to it and heat it for sometime. 10)When the mixture starts sticking to the pan, add almost 1 cup of Water followed by coriander powder, chilly powder, turmeric powder and salt. 11)Add the fried fish pieces and cook on medium heat with the pan covered for about 10 mins. :- Make sure that the curry does not stick to the pan. If it sticks add required amount of hot water to the curry. Dont add too much water as the gravy will be too thin. 12)After 10 mins, switch of the stove. 13)Add a tsp of oil to the curry and garnish with chopped coriander leaves. Sent from my iPhone using RNYTalk

I've lost 35 lbs!!! And I'm on regular foods from today! Happy happy! Sent from my iPhone using RNYTalk

Simple chicken curry Chicken - 1 kg Onions(big) - 2 nos (roughly chopped) Green chillies - 2 - 3 nos Coriander seeds - 1 tsp Dry coconut - A small piece Poppy seeds() -1/2 tsp (soak it in Water for 10-15 mins) Ginger - A piece Garlic pods - As reqd Cloves() - 1 - 2 nos Cinnamon() - 1/2" piece Tomato(small) - 2 nos (chopped) Curd - 1/2 cup Turmeric powder - As reqd Salt - As reqd Wheat flour - 1 - 2 tsp Chilly powder - 1 - 2 tsp or as reqd Oil - As reqd Coriander leaves for garnishing 1)Marinate the washed chicken with turmeric powder, chilly powder, curd and salt. 2)Grind together coriander, dry coconut, poppy seeds, ginger, garlic, cloves and cinnamon. :- You can either use ginger-garlic paste or you can use them separately. 3)Heat oil in a pressure pan. 4)Add onions and chillies and fry, till golden brown. 5)Add the ground masala and fry, till the raw smell leaves and the oil starts to separate. 6)Add the marinated chicken and chilly powder and mix well. 7)Add tomatoes and some water. 8)Pressure cook upto 1 whistle. :- Do not allow more than that. 9)Mix the wheat flour with water. 10)After opening the lid, pour the wheat flour paste into the curry. 11)Cook for about 10 mins. 12)Garnish with coriander leaves. :- It tastes better when you pressure cook the chicken. :- You can even cook it in skillet. Marinate it for about 10-15 mins. Beef mappas curry Beef – 1 kg (Thin-long slices) Coconut - 1 no (Grated) Onion (small) - 15 nos Green chillies - 6 nos Curry leaves - 1 strip Ginger - 1 small piece Garlic - 3 nos Cardamon - 4 nos (Slightly crushed without removing the skin) Cinnamon – 1 small stick (Slightly crushed ) Cloves - 6 nos Anise seed - 2 pinch Red chilli powder - 1 tsp Coriander powder - 1/4 tsp Turmeric powder - 1/4 tsp Vinegar - 1 tbsp Cooking oil - 6 tbsp 1)Pour the cooking oil into a pan and when its hot put small onion,Green chillies, Curry leaves, Ginger and Garlic. 2)Saute for some time till they become golden brown. 3)Make a paste of Red chilli powder, pepper powder, Coriander powder & Turmeric powder. 4)Add Cardamon, Cinnamon, Cloves- and Anise seed. 5)Take coconut milk from the grated coconut(1st milk) and keep it aside. 6)Mix more water with the left over grated coconut and take the milk again from it ("2nd milk") in another bowl. 7)Add the "2nd milk" to the above along with the beef pieces and salt for taste. 8)When cooked and the sauce has turned thick. 9)Add the "1st milk" and vinegar. 10)Bring to boil and "Beef Pappas" is ready. Sent from my iPhone using RNYTalk

What kind of curry? Sent from my iPhone using RNYTalk

Oh and you can store the dough in the fridge overnight. And if you want to store it longer it goes into the freezer for up to two weeks. Healthier is to make small fresh portions everyday. Sent from my iPhone using RNYTalk

Whole Wheat Flour (Chapati Flour) – 2 cups Salt – 1/2 tsp (optional) Oil – 4 tsp (sun flower is best) Warm Water – 3/4 cup All-purpose flour Chapatti flour – for rolling and dusting Method: 1. In a large mixing bowl, mix Chapati Flour and Salt well. 2. Add Oil and mix until all lumps are gone. 3. Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough. 4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes. 5. Heat Tawa or skillet on medium heat. 6. Knead the dough once and divide into golf ball size balls. 7. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface. 8. shake or rub off excess flour from the rotli and place it onto the hot tawa. 9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds. 10. Increase the stove heat to High, gently pick the rotli up with tongs, remove the tawa off of the flame, flip the roti over and place onto an open flame. 11. The rotli should balloon up. Flip it over and cook on the other side. 12. Place the cooked rotli into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough. You can skip the ghee or clarified butter completely for a healthier roti. Or just use a small bit. Sent from my iPhone using RNYTalk

Being able to run with my daughter in the park for more than 5 mins Stop getting side ways glances and snickering by adults and pointing by little children. Go bungee jumping again Wear heels Ride a jet ski again Sky dive with my fiancé Go shopping Backpack around India and china Be healthy for me and my daughter Sent from my iPhone using RNYTalk

Thank you!! Yes it does Sent from my iPhone using RNYTalk

Also my doc said to swim in the sea, much cleaner Sent from my iPhone using RNYTalk

Everyone is different, I was in pain day 1.. But they had me pumped up with meds, I was feeling better my day two. I was sleeping on my side by day 5 and on my tummy by day 10.. So I could handle the pain well. Best of luck on your journey, saying a prayer for you Sent from my iPhone using RNYTalk

I'm aware of that, I just see no one over and above like me.. The fattest girl on the block feeling lol Sent from my iPhone using RNYTalk

I'm not sure of the carb and fat content though.. I just went with it bcoz my doc said I could. But I'm glad you like it, if you need recipes let me know Sent from my iPhone using RNYTalk

My doc said 2 weeks and if all incisions are closed also. Sent from my iPhone using RNYTalk

How is everyone's BMI so low? Mine was 52, starting weight was 342 lbs. Sent from my iPhone using RNYTalk

It's a flat bread, wheat dough kneaded with Water and salt, and then cooked on a pan. 5-6 inches in diameter. You can google it, it's called a ROTI. Plus curry made out of black eyes peas, garlic and onions.. Very easy to make and tastes good. I could eat half of the Roti and about 3 teaspoons of the curry. I was told I could eat anything, as long as I stuck to healthy food, even rice, but just a tablespoon. He also told me a could occasionally drink a glass of red wine. I'm not asked to do Protein supplements. Sent from my iPhone using RNYTalk