Inner Surfer Girl

I swim. I swim laps, do water aerobics, use water weights, and stretch --- all in the water.

I like adding "salad" stuff to cottage cheese. I top my cottage cheese with fresh sliced tomato, cucumber, Kalamata olives, and/or other salad toppings, etc. I got a side salad the other day at a restaurant with my entree and bright it home because I didn't have room to eat it then. I used it to top my cottage cheese for a full meal.

Remember, it's not forever and is for your benefit. Focus on what you can have, not what you can't. Keep yourself busy.

I apologize. Evidence Based Medicine Thanks!

What is EBM?

You may try to eat salad when you are cleared for raw and crunchy vegetables. As to whether or not you can that depends on each individual. You won't have a lot of room for bulky greens for a while. Your primary focus should be on Protein. I am over 6 months out and usually eat the toppings off of a salad and a few of the greens, but it isn't the main part of my meal.

Here is a comprehensive article about preparing roasted vegetables from Bon Appetit. http://www.bonappetit.com/test-kitchen/how-to/article/simple-roasted-vegetables What is your favorite way to prepare vegetables?

I agree with the poster who suggested you plan some high-protein Snacks and meals. You can't rely on one Protein shake to get in all of your protein. When you do eat whether it's a snack or meal, make sure it's nutritious and don't eat just because you are bored. If you are bored then find something to do, especially something that will occupy your hands. Why not make an appointment with your NUT if you aren't happy with your progress?

1200 calories is relatively high if you are only getting 60 grams of Protein but not if you are getting 100 grams. The driving number should be your protein.

Why are you chewing wheat thins? The question is whether or not you are following your program and getting in all of your Protein and fluids.

This sounds like a question for your NUT. By the way, all natural doesn't necessarily mean good for you.

That seems low for water and protein. You might try increasing your water, too.

Congratulations on the weight loss. Sorry to hear about the hernia but I bet that is something fairly easy to fix. Just curious, do you know how/when you got it? Were you lifting anything heavy soon after surgery? Were you aware of it or did you not know until your check-up?

I just wanted to add to this. Weight loss surgery is a life-changing, uncommon, and very complex procedure. It's scary and completely foreign to almost everyone's experience. Add to that different learning styles and support I tend to give almost everyone the benefit of the doubt.

Congratulations on the weight loss so far. What is your Protein target? 64 grams seems rather low. Mine is 100 and my surgeon has a minimum of 80 with at least 100 for all men and everyone with a starting BMI of over 50. What does your NUT suggest? That said, stalls are a normal, natural, and necessary part of the process. Since I am on my phone I don't know how your weight loss so far is related to your overall goal. I would suggest that if you aren't happy with your progress so far that you make an appointment with your NUT. Embrace the Stall! http://BariatricPal.com/index.php?/topic/351046-Embrace-the-Stall

I am a dip fan. You could do a Greek yogurt and/or cottage cheese based dip. Hummus is also really good. Even a baked cheese dip might be a good consistency. The ricotta bake and/or a layer refried bean dip also might be a good idea. I happen to be one of those people who have no problem eating dip with a spoon!

I don't cook much but love cookbooks. I bought Eating Well After Weight Loss Surgery, too and it looks like it has some delicious recipes. I just haven't made any. You can also find lots of good recipes online: there are several recipe blogs (World According to Eggface and Bariatric Foodie come to mind), and there are tons of recipes in Pinterest (search bariatric, vsg, sleeve recipes, low carb high Protein, etc.)

Congratulations on the weight loss and for attempting such an intense exercise class. From everything I have learned, you will need to increase your carbs, Protein and even fluids to keep up with your exercise intensity. This would be a great question for your NUT. A bariatric NUT should have more insight then a general trainer or NUT at the gym. Embrace the Stall! http://BariatricPal.com/index.php?/topic/351046-Embrace-the-Stall

Stalls are a normal, natural, and necessary part of the process. From what I can tell from the many posts about stalls, the closer you get to goal, the longer your stalls can be. Focus on following your program and getting in ALL of your Protein and fluids every day. If you are a "tad" low, then I would suggest increasing your protein. If your surgeon wants you to cut back on protein supplements, then that means eating more protein-rich food. If you aren't sure how to do that then an appointment with your NUT is a great idea. Plus, if you are close to goal you will need to start talking to your NUT about preparing and transitioning to maintenance. Embrace the Stall! http://BariatricPal.com/index.php?/topic/351046-Embrace-the-Stall

Yeah!

I was allowed pudding on my full liquid phase. If you aren't sure about your program check your program materials and/or give your NUT a call.

I am sorry they haven't gotten back with you in a timely manner. There is nothing I hate more than businesses that don't return calls promptly. Just keep in mind that this is an extremely busy time for most surgeon's, especially good ones. In addition to the holidays, they are trying to get a lot of patients to a surgery date before the end of the year. I would bet good money that they won't schedule any new consults until after the new year. One thing I have learned about this process is that it takes being proactive, persistent, positive, and patient.

Roughage, like raw vegetables needs to wait until you are cleared for all foods and maybe longer.

I am not familiar with using one of the newer crockpots but I want a multi cooker. I think the programmable ones will let you set a cook time/temp and then will keep everything warm for a while.