TheNewSusie

Found this and it looked yummy!
Ingredients:
1 packet of sugar-free Jello mix (JELL-O)
1 scoop whey Protein
2 tbsp. fat-free or low-fat yogurt
2 cups of Water
Note: This recipe is good for 2 servings.
Nutritional Facts: (amount per serving)
Calories: 100g
Total Fat: 0.5g
Total Carb: 1.5g
Sugar: 0.5g
Dietary Fiber: 0g
Protein: 16g
Steps: Low-Carb Protein Jello Recipe
1) Use a cooking pan and pour 2 cups of water. Turn on the stove afterwards and allow the water to boil.
2) When the water reaches to its boiling point, turn off the stove and pour in the packet of jello.
3) Use a spoon and stir it occasionally.
4) When your jello has completely liquefied from the boiling water, use a Pyrex container or just a pan and pour the water into it.
5) Add 1 scoop of whey protein but before doing it, take two cups of cold water and add whey protein in the shaker bottle then shake it out until the powder dissolves. You can use any flavor whey powder you want like strawberry and vanilla.< /p>
6) When the Protein Powder has totally mixed into 2 cups of cold water, dispense it over the jello then use a spoon to mix it altogether.
7) Place it on the refrigerator for approximately 4 hours or wait until it is firm enough just like any other jello.
8) After 4 hours, you’ll have a pleasant and healthy strawberry-vanilla flavored protein jello.
9) Cut the jello into 4 pieces and just take one of those pieces then place it in a bowl. Afterwards, add your favorite fat-free or low-fat yogurt and some banana pieces on top of your yogurt. Again, it depends on your like if you like to have a banana on top of your jello recipe.

250 to 160 21 months out

Found this and it looked yummy!
Ingredients:
1 packet of sugar-free Jello mix (JELL-O)
1 scoop whey Protein
2 tbsp. fat-free or low-fat yogurt
2 cups of Water
Note: This recipe is good for 2 servings.
Nutritional Facts: (amount per serving)
Calories: 100g
Total Fat: 0.5g
Total Carb: 1.5g
Sugar: 0.5g
Dietary Fiber: 0g
Protein: 16g
Steps: Low-Carb Protein Jello Recipe
1) Use a cooking pan and pour 2 cups of water. Turn on the stove afterwards and allow the water to boil.
2) When the water reaches to its boiling point, turn off the stove and pour in the packet of jello.
3) Use a spoon and stir it occasionally.
4) When your jello has completely liquefied from the boiling water, use a Pyrex container or just a pan and pour the water into it.
5) Add 1 scoop of whey protein but before doing it, take two cups of cold water and add whey protein in the shaker bottle then shake it out until the powder dissolves. You can use any flavor whey powder you want like strawberry and vanilla.< /p>
6) When the Protein Powder has totally mixed into 2 cups of cold water, dispense it over the jello then use a spoon to mix it altogether.
7) Place it on the refrigerator for approximately 4 hours or wait until it is firm enough just like any other jello.
8) After 4 hours, you’ll have a pleasant and healthy strawberry-vanilla flavored protein jello.
9) Cut the jello into 4 pieces and just take one of those pieces then place it in a bowl. Afterwards, add your favorite fat-free or low-fat yogurt and some banana pieces on top of your yogurt. Again, it depends on your like if you like to have a banana on top of your jello recipe.

Found this and it looked yummy!
Ingredients:
1 packet of sugar-free Jello mix (JELL-O)
1 scoop whey Protein
2 tbsp. fat-free or low-fat yogurt
2 cups of Water
Note: This recipe is good for 2 servings.
Nutritional Facts: (amount per serving)
Calories: 100g
Total Fat: 0.5g
Total Carb: 1.5g
Sugar: 0.5g
Dietary Fiber: 0g
Protein: 16g
Steps: Low-Carb Protein Jello Recipe
1) Use a cooking pan and pour 2 cups of water. Turn on the stove afterwards and allow the water to boil.
2) When the water reaches to its boiling point, turn off the stove and pour in the packet of jello.
3) Use a spoon and stir it occasionally.
4) When your jello has completely liquefied from the boiling water, use a Pyrex container or just a pan and pour the water into it.
5) Add 1 scoop of whey protein but before doing it, take two cups of cold water and add whey protein in the shaker bottle then shake it out until the powder dissolves. You can use any flavor whey powder you want like strawberry and vanilla.< /p>
6) When the Protein Powder has totally mixed into 2 cups of cold water, dispense it over the jello then use a spoon to mix it altogether.
7) Place it on the refrigerator for approximately 4 hours or wait until it is firm enough just like any other jello.
8) After 4 hours, you’ll have a pleasant and healthy strawberry-vanilla flavored protein jello.
9) Cut the jello into 4 pieces and just take one of those pieces then place it in a bowl. Afterwards, add your favorite fat-free or low-fat yogurt and some banana pieces on top of your yogurt. Again, it depends on your like if you like to have a banana on top of your jello recipe.

250 to 160 21 months out

250 to 160 21 months out

I'm a type one diabetic and I balance what I eat to keep my sugar from dropping. Sometimes in uncontrollable and ill drop after eating about an hour later. I have to eat every 4 hours or so to keep this from happening. I'm almost two years post vsg

I'm Palestinian but my other half is puerto rican. It's so hard going to his house because his mom is always making great food! But I always make changes to my plate.

If you're doing low carb, and I mean 25 net carbs a day or less, then you need to burn "healthy fats" to lose fat. I've been following Ketosis since my surgery over 4 years ago and if u follow it correctly and drink tons of Water in between, it works wonderfully. Keep your macros at 75-80% healthy fats, 15% carbs and 5% carbs (net carbs)

I'm about to go back on my liquid diet I need these 30 lbs gone!

I personally chose him because of experience. I live in Houston and I know Dallas has competitive prices, but I honestly wouldn't choose any other, I know Mexico has a lower cost of living and that's why it's cheaper, but his hospital is less than a mile over the border and that may be why he's a bit more costly. I got the chance to meet him last week, and that made me even more confident in choosing him. Hope that helps.

I'm 3 1/2 years post op and I've gained 20 pounds in 1 1/2 years. I've been doing 16:8 and I haven't lost an ounce. I'm scared nothing is going to work! ID love some insight...

250 to 160 21 months out

Bulgarian feta!

I'm in the same boat... Over 3.5 years out and was 10 pounds from goal and gained 20. Trying to lose 30 pounds and maybe another 15. Ugh! Been working hard doing the IF thing and nothing in two weeks! Trying to lose this extra weight so I can plan on getting pregnant. My husband and I are ready but I don't want to blow up! [emoji45][emoji53]

I'm in the same boat... Over 3.5 years out and was 10 pounds from goal and gained 20. Trying to lose 30 pounds and maybe another 15. Ugh! Been working hard doing the IF thing and nothing in two weeks! Trying to lose this extra weight so I can plan on getting pregnant. My husband and I are ready but I don't want to blow up! [emoji45][emoji53]

@reallyrosy- I understand what you are saying and you're right. I just don't understand how I can lose all this weight doing the same thing and then gain 20 of it back doing the same thing. I do 25 grams of good carbs or less a day. I stay away from bread rice and potatoes. I follow "the rules" it just stinks!

Hey it is good for you, read this:
Bone broth Is Mineral Rich
Clearly, long-cooked broth made from bones will be rich in a dynamic array of minerals. Bone is, after all, highly mineralized. A well-made Bone Broth will give your body Calcium, phosphorous, magnesium, sodium, potassium, sulfate, and fluoride. All delivered in a form that your body understands. In order to pull these precious minerals from the bone during cooking, add an acid, like apple cider vinegar, to the Water before cooking.
How the collagen in Bone Broth Heals the Gut
Bones, marrow, skin, tendons, ligaments, and the cartilage that sometimes accompanies a bone are all made of a Protein molecule called collagen. Collagen contains two very special amino acids: proline and glycine.
Collagen has been found to help heal the lining of the gastrointestinal tract, which includes the stomach and the intestines. This means that heartburn or GERD (gastroesophageal reflux disease) and many of the conditions associated with intestinal inflammation can be helped with bone broth.
Collagen and Gelatin have been shown to benefit gastric ulcers. (1)
Proline is necessary for the formation of collagen.
Glycine improves digestion by increasing gastric acid secretion. (2)
Glutamine, also found in bone broth, is important metabolic fuel for cells in the small intestine. (3)
Besides collagen, cartilage contains something called glycosaminoglycans (GAGs). Studies have found an underlying deficiency of glycosaminoglycans (GAGs) in patients with Crohn’s and ulcerative colitis. (4) Correcting a deficiency and helping to repair a compromised gut wall is another good reason to consume bone broth regularly.
Bone Broth Helps with Wrinkles, stretch marks, and cellulite
Bone broth contains collagen to make your skin supple and radiant. This delicious, mineral-rich broth can be used to make Soup to support smooth, strong skin and reduce cellulite.
Drinking bone broth makes skin supple. Cellulite does not arise from carrying excess fat. Haven’t you ever seen a thin person with cellulite? It is common. Most people are taught to choose skinless and boneless meat and to fear animal fats. This is why even those who are slender will not be able to shake cellulite until they change their diet. (5)
Cellulite comes from a lack of connective tissue.
The smoothness of skin is from an abundance of connective tissue.
Collagen-rich bone broth will supply your skin with the tools that it needs to support itself.
Adding chicken feet, animal joints, and knuckles to a bone broth will increase the amount of collagen available.
MAKING A GOOD BONE BROTH
When collecting bones, go for variety.
This is because the marrow found in bones is either yellow marrow or red marrow. Yellow marrow is found in the central portion of long bones. It is where fats are stored.
Red marrow, on the other hand, is found in flat bones. These are:
Hip bone
Sternum
Skull
Ribs
Vertebrae
Scapula
The ends of long bones
Red marrow is so valuable because it is where blood stem cells are found. When you drink a broth made with a good source of red marrow, you are drinking all those stem cell factors that ultimately build your body’s strength and support your own immune function.
Not sure what kind of bone to use?
Any kind will do. You can even use an assortment of different animals. Just make sure that all bones are sourced from animals that are organic and grass-fed or pastured and free-range. Remember, everything that the animal ate, how it lived, and where it lived all factor into the health benefits of your broth.
You can purchase bones ready to cook, or you can collect bones from meals and store them in your freezer until you have enough to build a good stock. Remember to only use bones and feet from animals that are grass-fed or free-range.
Make sure the bones, especially large bones, are cut into small pieces. This reduces cooking time and allows more material to become a part of the broth.
Cooking Suggestions
1. Place bones into a large stock pot and cover with Water.< /p>
2. Add two tablespoon of apple cider vinegar or wine to water prior to cooking. This helps to pull out important nutrients from the bones.
3. Fill stock pot with filtered water. Leave plenty of room for water to boil.
4. Heat slowly. Bring to a boil and then reduce heat to simmer for at least 6 hours. Remove scum as it arises.
5. Cook long and slow. chicken bones can cook for 6-48 hours. Beef bones can cook for 12-72 hours. A long and slow cook time is necessary in order to fully extract the nutrients in and around bone.
After cooking, the broth will cool and a layer of fat will harden on top. This layer protects the broth beneath. Discard this layer only when you are about to eat the broth.
Consume broth within 3 days or freeze for later use. Sip on the broth or use as the base in a nutrient-dense Soup.< /p>
Use Bone Broth with Your Next Fast
During a fast, the body receives little nourishment from food. Because of this, sometimes muscle tissue can break down.
When glycine is consumed, this limits or prevents the breakdown of Protein tissue, like muscle.
Glycine is used for gluconeogenesis, which is when the liver makes sugar fuel for the body to burn in the absence of glucose.
Glycine is also necessary to detoxify the body of chemicals. This is because glycine is a precursor amino acid for glutathione, which is a major antioxidant and detoxifying agent in the body.
Glycine is an inhibitory neurotransmitter. It has been shown to improve sleep, as well as boost memory and performance. (6)
What to Remember Most About This Article:
Bone broth is rich in minerals to strengthen the immune system and support healthy digestion. Bone broth also contains collagen to strengthen tendons, joints, ligaments, bone, and skin.
The collagen in bone broth will help heal the lining of the gut to relieve heartburn, GERD, and other types of intestinal inflammation. On top of that, collagen will support healthy skin to make it supple and strong to reduce the appearance of cellulite.
You can make bone broth at home and even use it in your next fast to give your body ample nourishment. The glycine in bone broth will detoxify the body of harmful chemicals, improve sleep, and boost memory and performance.

I work at Starbucks and I flat white is made with whole milk and ristretto shots, ristretto shots are the sweeter part of the espresso without the bitterness, and the whole milk gives it a natural sweetness. My favorite each day is iced coffee with sugar free French vanilla and cream.
A flat white*

Hey there! I'm Palestinian

I'm in the same boat! It stinks. Wish I could help... I'm over three years post op

@ray92- I just use a combination of 93/7 lean ground sirloin and ground lamb and I season it with salt and pepper, allspice and fresh ground nutmeg and I bind it with some ghee and wrap it in the grape leave and stew it for a few hours (depending on portion) with Tomato sauce and fresh tomorrow's and fresh lemon juice. And for the baked kibbeh I layer it thinly into three layers kibbeh and then meat and pine nut mixture then kibbeh on top with fresh butter to hold in the moisture and get that crunch. I baked a half sheet pan for 30-45 minutes until golden brown and firm. I also mix some of the meat, (93/7 sirloin and lamb) into the cracked wheat as well as grated raw white onion to bind it together and make it less "carby"

@ray92- I just use a combination of 93/7 lean ground sirloin and ground lamb and I season it with salt and pepper, allspice and fresh ground nutmeg and I bind it with some ghee and wrap it in the grape leave and stew it for a few hours (depending on portion) with Tomato sauce and fresh tomorrow's and fresh lemon juice. And for the baked kibbeh I layer it thinly into three layers kibbeh and then meat and pine nut mixture then kibbeh on top with fresh butter to hold in the moisture and get that crunch. I baked a half sheet pan for 30-45 minutes until golden brown and firm. I also mix some of the meat, (93/7 sirloin and lamb) into the cracked wheat as well as grated raw white onion to bind it together and make it less "carby"

@ray92- yes I'm talking about delicious wara el dawali ! Yeah I'm pretty authentic. Love koussa too, I just make it the same without rice.