latido

Smacking my lips - this is truly a puree meal. The falafel balls literally come apart as soon as I drown it in dill dip. Yummy!
http://proteinartist.com/2014/07/falafel-balls-and-dill-dip-16-grams-protein-per-4-oz-puree-lunch-meal/

This is a great new website http://www.proteinartist.com/ with Protein puree recipes and menu ideas.

This is a great new website http://www.proteinartist.com/ with Protein puree recipes and menu ideas.

You did the harder thing. Now the rest will be a piece of cake...er, Protein Shake :-)

I didn't make it. Today I treated myself with some takeout. It will last me many meals. I used to make it often though. It's really easy, but I have no energy yet to stand for too long.

looks really yum-o! i LOVE Med food and especially chix shawarma!

I JUST GOT THE CALL...I WAS APPROVED!!!
I should have my Protein powder and scar cream by Friday...Monday the latest WOO HOO!!!
....and my surgery was about a year ago! So that's not an issue

This is what I typically pack for my workday.
My day usually starts off with a 2 egg omlet with half a serving of cheese (190 calories total)
The content of my lunch bag is
dannon light and fit yogurt (80 calories)
Premier Protein shake (160 calories)
single serving beef Jerky (100 calories)
4oz of turkey chili (120 calories) but can vary, morning star black bean burger or turkey or chicken breast
pickled egg (great snack) 70 calories
Many days I cant eat it all
when I get home I may or may not have a serving of some sort of dense Protein, depends of the day
this usually brings me well over 80+ grams of protein and keeps me satisfied all day long

I remember the day after I retired. I had to MAKE my own Breakfast, because i was used to stoppng by McDonald's on the way into work and get an Egg McMuffin, hash browns, a cinnamon bun, and a large orange juice....which I ate all of while driving. I had to make my own lunch. I was used to picking up something in the cafeteria. Then I had to make my own supper. I was used to stopping by Burger King two blocks from the parking garage to get a chicken or fish sandwich, fries, and a large DIET (ha ha) coke. Then.... a mile from home (this was a 22 mile trip) stop at McDonalds and get a ice cream cone, then stop by the McDonalds two blocks from the house and get a salad for dinner.
Now I look back and see how rediculous all of that was....an oh my, the calories...no wonder I was big. I was clearly addicted to the grease, salt, and sugar infused in the food. It certainly wasn't the ammoniated slurry that the burger meat is rinsed in at the processing plant. I am so glad that my daughter does not feed that crap to my grandkids.
I was as much addicted to the habit as I was to the food itself. I couldn't eat a Twinkie - it had to be at least four. A cookie - no, a dozen with tea and sugar. One of the biggest adjustments I have had to make is to break old habits in how my day was scheduled. This walk is hard - real hard, but I do not regret my surgery, either.

Day 3 post-op, I just had a friend buy one and velcro it onto me. I look forward to crawling into bed with it and try and sleep.

Although I am in the pureed stages now, I am able to eat these because as soon as I chew it once, it turns to puree. <--chew with discretion, know yourself! cheese Crisps (After Pic) puree" />
cheese Crisps (Before Pic) puree" />
Directions: Place a sheet of parchment paper on a large oven pan. tear/cut cheese into postage-stamp size pieces and space them at least an inch apart on the parchment paper. Add your favorite spices (black pepper, chopped onions, olives) and bake on 450 for less than five minutes. Check every minute to see when it puffs up. The moment it does, it will turn brown in the next minute. Grab it and place it in the fridge to cool and preserve the 'bubble'. When it settles, it will be crispy. Store in the fridge or in the freezer in ziploc bags for a quick snack. It will defrost in less than an hour for traveling Protein.

I do a similar thing; I make Parmesean cheese Tuile [i think that's how it's spelled].
Baking pan; parchment paper.
I gently toss a bunch of shredded parmesean cheese (maybe 2 cups or slightly less) with whatever herbs I want: fresh parsley flakes, a little pepper, and 1/2 Sweet & Low (optional).
I spread that mixture out on the parchment paper; maybe top with more parsley for color.
Bake in the over slowly, at maybe 350. Keeping an eye on it.
When it turns a golden brown (~15-20 minutes), remove from oven. Let cool some, then break it up into shards.
So it's like Parmesean cheese chips. You get protein; no carbs. Salty flavor. Crunch.
As above, you can store them in a baggie, etc., and snack on them prn (as needed).
You can also put these cheese shards as a garnish for your honey and family and friends. Stick it atop their mashed potatoes, on a salad or whatever.

I've made it with many different kinds. Each one will look slightly different, but always predictably Delicious.

Although I am in the pureed stages now, I am able to eat these because as soon as I chew it once, it turns to puree. <--chew with discretion, know yourself! cheese Crisps (After Pic) puree" />
cheese Crisps (Before Pic) puree" />
Directions: Place a sheet of parchment paper on a large oven pan. tear/cut cheese into postage-stamp size pieces and space them at least an inch apart on the parchment paper. Add your favorite spices (black pepper, chopped onions, olives) and bake on 450 for less than five minutes. Check every minute to see when it puffs up. The moment it does, it will turn brown in the next minute. Grab it and place it in the fridge to cool and preserve the 'bubble'. When it settles, it will be crispy. Store in the fridge or in the freezer in ziploc bags for a quick snack. It will defrost in less than an hour for traveling Protein.

Although I am in the pureed stages now, I am able to eat these because as soon as I chew it once, it turns to puree. <--chew with discretion, know yourself! cheese Crisps (After Pic) puree" />
cheese Crisps (Before Pic) puree" />
Directions: Place a sheet of parchment paper on a large oven pan. tear/cut cheese into postage-stamp size pieces and space them at least an inch apart on the parchment paper. Add your favorite spices (black pepper, chopped onions, olives) and bake on 450 for less than five minutes. Check every minute to see when it puffs up. The moment it does, it will turn brown in the next minute. Grab it and place it in the fridge to cool and preserve the 'bubble'. When it settles, it will be crispy. Store in the fridge or in the freezer in ziploc bags for a quick snack. It will defrost in less than an hour for traveling Protein.

Although I am in the pureed stages now, I am able to eat these because as soon as I chew it once, it turns to puree. <--chew with discretion, know yourself! cheese Crisps (After Pic) puree" />
cheese Crisps (Before Pic) puree" />
Directions: Place a sheet of parchment paper on a large oven pan. tear/cut cheese into postage-stamp size pieces and space them at least an inch apart on the parchment paper. Add your favorite spices (black pepper, chopped onions, olives) and bake on 450 for less than five minutes. Check every minute to see when it puffs up. The moment it does, it will turn brown in the next minute. Grab it and place it in the fridge to cool and preserve the 'bubble'. When it settles, it will be crispy. Store in the fridge or in the freezer in ziploc bags for a quick snack. It will defrost in less than an hour for traveling Protein.

Keep it coming, I'm headed there on Tuesday. This is so exciting!

Although I am in the pureed stages now, I am able to eat these because as soon as I chew it once, it turns to puree. <--chew with discretion, know yourself! cheese Crisps (After Pic) puree" />
cheese Crisps (Before Pic) puree" />
Directions: Place a sheet of parchment paper on a large oven pan. tear/cut cheese into postage-stamp size pieces and space them at least an inch apart on the parchment paper. Add your favorite spices (black pepper, chopped onions, olives) and bake on 450 for less than five minutes. Check every minute to see when it puffs up. The moment it does, it will turn brown in the next minute. Grab it and place it in the fridge to cool and preserve the 'bubble'. When it settles, it will be crispy. Store in the fridge or in the freezer in ziploc bags for a quick snack. It will defrost in less than an hour for traveling Protein.

I love the bruschetta tomatoes in a jar. I mix it with 7oz of Fage 2% plain yogurt. High Protein savory lunch!

Awesomeness! When you come to, start drinking broth rather than Water. There are 6grams of Protein in every cup of clear chicken broth. It promotes muscle repair and energy!

Well, I did a six week pre-op diet and reached the required weight loss after three weeks. I was then cleared for surgery. What haunts me is that I starved myself (painfully!) while waiting for the surgery, when I could've bid farewell to some sporadic unwise choices, just for old times sakes.

I was leaning toward the sleeve and decided for bypass also because of gerd. Don't regret any of it.

I felt mine was slow compared to others, so I understand why you're asking but I'm not going to give you the answer you are looking for. Comparisons are a trap that lead to frustration, discontentment, and fear of failure. Just keep following your plan and you will succeed. Stop watching the numbers on the scale and Celebrate the NSV's (non scale victories) along the way. The fit of your clothes, stopping a medication, pains going away, painting your own toes, seatbelts fitting better - all these and more! These are the reasons we're doing this. The scale number is just a gauge. How we FEEL and what we can DO are the real reward!
I will say that, though sometimes it felt like it was going slow, by 7 months I had lost 100 pounds. Then came a two month stall, but I felt good and was prepared to be happy at that weight. Then another 20 pounds came off between 9 and 12 months. I'm hovering between 115 and 118 now (a good weight for me - I'm only 5' tall).

Just having fun post-op :-)

What the heck is wrong with me? I lose almost 20 lbs pre-op, have a final weigh-in on Monday, and I just sat down for my first facestuffing contest with chips, licorice, and soda? Who is this person? I've been going so strong for a month now!
JITTERSSSSSSSSS