beachgal2935

@@Anxious2beme Thank you! Maybe one day - LOL!!! I'm constantly searching for bariatric friendly recipes of the things that I love to eat. Neither my husband or son have a weight problem and they're very active so they pretty much eat what they want ... grrrr! I've told them I didn't want them to change because of me. I sucked it up in the early post-op stages when they were chowing down on their pizza Hut pizza. Pizza is one of my favorite foods so when I found the recipe for chicken crust pizza I just had to try it. It's one of my absolute faves! Of course I tweak everything to my taste but I feel the need to share, so share is what I do. I type and print copies and take them to my monthly aftercare meetings and everyone just loves it. I also think its important to have nutrition facts and visuals. That's what draws me to a recipe. I make sure to get a minimum of 125 grams of Protein per day and stay between 900-1000 calories. It's easy to do when everything you eat is protein packed. I vowed before having surgery that everything that went in my mouth was going to be nutrient dense but most of all DELICIOUS!

@@Dar200 @@Niki15 I don't have time for a blog but here are some of my favorite recipes. I've included the nutrition facts and pics: Premier Protein pudding Cups or Pops 2 cups Premier chocolate protein shakes 1 small pkg Jello sugar-free/fat-free instant pudding (dry mix) Prepare pudding according to package directions replacing milk with chocolate Premier Protein shake. I prefer to use my NutriBullet. If using shaker, shake for 3 minutes or until thickened slightly. Pour into ½ cup containers for pudding cups. For frozen pops, pour into Jello pudding pop or any popsicle molds. Jello molds hold 1/3 cup each. Pudding cups set in 5 minutes and freezer pops in approx. 2-3 hours. Any flavor sugar-free fat-free pudding works, so get creative and enjoy! Nutrition Facts – Pudding Serving size: ½ cup Calories 93 Fat 1g Carbs 10g Fiber 2g Sugars 0g Protein 12g Serving Size: 1 Pop Calories 62 Fat 1g Carbs 7g Fiber 1g Sugars 0g Protein 8g cheese Crisp Squares 2 slices - Sargento Ultra thin Colby Jack cheese sprinkle of seasoning to taste (I like cayenne pepper) Break each slice into 4 equal squares, place on parchment paper and lightly sprinkle with your choice of seasoning (no need for salt). Must be parchment paper - NO exceptions! Place in 350° preheated oven on a baking sheet or pizza stone and bake for approximately 3-5 minutes. Keep an eye on them so they don't burn. Slide parchment paper off to cool on counter. Place cheese crisps on paper a towel to soak up any oil. They are super thin and delightfully crispy. They'll satisfy both your chip and cracker needs. Nutrition Facts Serving size 8 crackers Calories 80 Fat 7g Carbs 1g Fiber 0g Sugar 0g Protein 5g Magic Crust Quiche - Ham Ingredients 2 cups 1% Lowfat Milk 1/2 cup All-purpose flour 5 large eggs 1/2 cup 2% Reduced Fat Pepper Jack Cheese shredded 1/2 cup 2% Reduced Fat Swiss Cheese shredded 1/2 cup 2% Reduced Fat Sharp Cheddar Cheese shredded 7 oz Ham diced small 1/4 cup Cooked red bell pepper diced small 1/4 cup Cooked Vidalia or sweet onion diced small Preheat oven to 350˚. In a blender or NutriBullet, mix eggs, milk and flour until blended, season with salt, pepper, garlic powder or whatever you’d like. In a bowl combine all cheeses, cooked meat and cooked veggies (optional). Now add blended mixture and stir to combine. Pour into an 8”x8” or 9”x9” square glass dish. Bake for 50-55 minutes. Let stand 5-10 before serving. You can add whatever cheeses, veggies or meats suit your taste. I steer clear of chicken as it seems to dry to me. The small amount of flour firms up the sides and bottom making the “magic crust” while saving tons of calories. The Nutrition Facts are based on recipe above. FYI - the heavier meats, like ground beef, tend to fall to the bottom. Serving size is approximately 2”x2 1/2” Nutrition Facts Servings 12 Per serving: Calories 120 Protein 12g Fat 5g Cholesterol 94 mg Sodium 253 mg Potassium 59 mg Total Carbohydrate 7 g Sugars 2 g PIZZA CRUST – (Chicken) Ingredients One pound ground (raw) chicken breast ¼ cup grated Parmesan ¼ cup Reduced fat 4 cheese Italian shredded cheese – ¼ cup shredded cheese is 1 oz. by weight ½ teaspoon garlic powder ½ tsp salt ¼ tsp black or cayenne pepper (I used cayenne) Tools Mixing bowl (stand mixer - easiest combining method) Baking sheet, pizza pan or pizza stone (crispiest crust) Parchment paper Wax paper Rolling pin Pam or any vegetable non-stick cooking spray Instructions Preheat oven to 450°F. In a medium bowl combine all of the above ingredients.Place a wet paper towel on a flat surface then place your parchment paper on it. Spray it with Pam and then put your chicken mixture on top. Mixture makes 1 large or I like to make 6 – 3 oz. portions, so 6 individual crusts. Lightly spray a sheet of wax paper with non-stick cooking spray (makes for easy removal). Place wax paper, sprayed side down and evenly press using a rolling pin to get it as thin as you’d like. Remove the wax paper and place parchment paper on pan bake until golden brown, 12 to 15 minutes (depending on thickness). Put the crust between two paper towels and pat to absorb any grease. It is chicken after all. Then place it on a new sheet of parchment before topping it. Top baked crust with sauce, cheese and you favorite healthy toppings. Place back in oven on baking sheet or preheated pizza stone and cook until melted and bubbly 5 to 6 minutes. Remove from oven and enjoy! If you bake it on a pizza stone it will get crispier. Crust Only: Nutrition Facts Amount Per Serving: Servings 6.0 Calories 114 Total Fat 3g Carbohydrate 1g Dietary Fiber 0g Sugars 0g Protein 19g As Prepared : 1 Tbsp Prego pizza sauce 2 Tbsp Sargento reduced fat 4 cheese Italian shreds 1 tsp sautéed Vidalia onion 1 tsp sautéed red bell pepper ½ oz. cooked 90/10 lean ground beef Nutrition Facts Servings 1.0 Calories 238 Total Fat 10g Carbohydrate 5g Dietary Fiber 1g Sugars 2g Protein 31g Crustless Protein Pumpkin Pie 15 oz. can 100% pumpkin (not pie filling) ½ cup Egg whites or Egg beaters 1 ½ cup Premier Protein vanilla shake ¾ cup Splenda ½ tsp. Salt 2 Tbsp. Pumpkin pie spice Preheat oven 400°. Spray pie pan with non-stick cooking spray. Beat all ingredients together until smooth and creamy. Pour into prepared pie pan. Bake at 400° for 15 minutes, then turn down to 375° and bake for 45 minutes or until a knife inserted in center comes out clean. It is best served cold and can even be frozen. Serving size is 1/6 slice of pie. I used a Tbsp. of fat-free vanilla Greek yogurt as a topping (pic) but you could use Reddi-Wip fat-free whipped cream for an additional 5 calories & only 1 carb per 2 Tbsp. serving. Nutrition Facts Servings: 6 Calories 77 Fat 1g Carbs 10g Fiber 4g Sugars 6g Protein 9g

@@winklie I'm sure you could substitute the unjury shakes. Here's another one I forgot that's simple and really tasty for crustless pumpkin pie: Crustless Protein Pumpkin Pie 15 oz. can 100% pumpkin (not pie filling) ½ cup Egg whites or Egg beaters 1 ½ cup Premier Protein vanilla shake ¾ cup Splenda ½ tsp. Salt 2 Tbsp. Pumpkin pie spice Preheat oven 400°. Spray pie pan with non-stick cooking spray. Beat all ingredients together until smooth and creamy. Pour into prepared pie pan. Bake at 400° for 15 minutes, then turn down to 375° and bake for 45 minutes or until a knife inserted in center comes out clean. It is best served cold and can even be frozen. Serving size is 1/6 slice of pie. I used a Tbsp. of fat-free vanilla Greek yogurt as a topping (pic) but you could use Reddi-Wip fat-free whipped cream for an additional 5 calories & only 1 carb per 2 Tbsp. serving. Nutrition Facts Servings: 6 Calories 77 Fat 1g Carbs 10g Fiber 4g Sugars 6g Protein 9g

@rxs778 Why tempt fate? I'm almost 7 months post-op and I'd rather find alternative recipes to have my favorite foods. Many things can be made bariatric friendly. Then you don't have to worry about if you'll get sick or feel guilty. Here's a really simple, high Protein and great tasting pumpkin pie recipe. If you want crackers, steer clear of the traditional boxed white flour garbage and make your own fresh crispy cheese crackers. They taste so delicious. Here are both of the recipes along with nutrition facts and pics: Crustless Protein Pumpkin Pie 15 oz. can 100% pumpkin (not pie filling) ½ cup Egg whites (Egg beaters) 1 ½ cup Premier Protein vanilla shake ¾ cup Splenda ½ tsp. Salt 2 Tbsp. Pumpkin pie spice Preheat oven 400°. Spray pie pan with non-stick cooking spray. Beat all ingredients together until smooth and creamy. Pour into prepared pie pan. Bake at 400° for 15 minutes, then turn down to 375° and bake for 45 minutes or until a knife inserted in center comes out clean. It is best served cold and can even be frozen. Serving size is 1/6 slice of pie. I used a Tbsp. of fat-free vanilla Greek yogurt as a topping (pic) but you could use Reddi-Wip fat-free whipped cream for an additional 5 calories & only 1 carb per 2 Tbsp. serving. Nutrition Facts Servings: 6 Calories 77 Fat 1g Carbs 10g Fiber 4g Sugars 6g Protein 9g Cheese Crisp Squares 2 slices - Sargento Ultra thin Colby Jack cheese sprinkle of seasoning to taste (I like cayenne pepper) Break each slice into 4 equal squares, place on parchment paper and lightly sprinkle with your choice of seasoning (no need for salt). Must be parchment paper - NO exceptions! Place in 350° preheated oven on a baking sheet or pizza stone and bake for approximately 3-5 minutes. Keep an eye on them so they don't burn. Slide parchment paper off to cool on counter. Place cheese crisps on paper a towel to soak up any oil. They are super thin and delightfully crispy. They'll satisfy both your chip and cracker needs. Nutrition Facts Serving size 8 crackers Calories 80 Fat 7g Carbs 1g Fiber 0g Sugar 0g Protein 5g

@@winklie Sounds Awesome! Don't worry about the carbs when they're from healthy sources. You need a minimum of 50g per day for brain function alone! Here are a few of my favorite recipes where Protein is key, with pics and nutrition facts: Premier Protein pudding Cups or Pops 2 cups Premier chocolate protein shakes 1 small pkg Jello sugar-free/fat-free instant pudding (dry mix) Prepare pudding according to package directions replacing milk with chocolate Premier Protein shake. I prefer to use my NutriBullet. If using shaker, shake for 3 minutes or until thickened slightly. Pour into ½ cup containers for pudding cups. For frozen pops, pour into Jello pudding pop or any popsicle molds. Jello molds hold 1/3 cup each. Pudding cups set in 5 minutes and freezer pops in approx. 2-3 hours. Any flavor sugar-free fat-free pudding works, so get creative and enjoy! Nutrition Facts – Pudding Serving size: ½ cup Calories 93 Fat 1g Carbs 10g Fiber 2g Sugars 0g Protein 12g Serving Size: 1 Pop Calories 62 Fat 1g Carbs 7g Fiber 1g Sugars 0g Protein 8g cheese Crisp Squares 2 slices - Sargento Ultra thin Colby Jack cheese sprinkle of seasoning to taste (I like cayenne pepper) Break each slice into 4 equal squares, place on parchment paper and lightly sprinkle with your choice of seasoning (no need for salt). Must be parchment paper - NO exceptions! Place in 350° preheated oven on a baking sheet or pizza stone and bake for approximately 3-5 minutes. Keep an eye on them so they don't burn. Slide parchment paper off to cool on counter. Place cheese crisps on paper a towel to soak up any oil. They are super thin and delightfully crispy. They'll satisfy both your chip and cracker needs. Nutrition Facts Serving size 8 crackers Calories 80 Fat 7g Carbs 1g Fiber 0g Sugar 0g Protein 5g Magic Crust Quiche - Ham Ingredients 2 cups 1% Lowfat Milk 1/2 cup All-purpose flour 5 large eggs 1/2 cup 2% Reduced Fat Pepper Jack Cheese shredded 1/2 cup 2% Reduced Fat Swiss Cheese shredded 1/2 cup 2% Reduced Fat Sharp Cheddar Cheese shredded 7 oz Ham diced small 1/4 cup Cooked red bell pepper diced small 1/4 cup Cooked Vidalia or sweet onion diced small Preheat oven to 350˚. In a blender or NutriBullet, mix eggs, milk and flour until blended, season with salt, pepper, garlic powder or whatever you’d like. In a bowl combine all cheeses, cooked meat and cooked veggies (optional). Now add blended mixture and stir to combine. Pour into an 8”x8” or 9”x9” square glass dish. Bake for 50-55 minutes. Let stand 5-10 before serving. You can add whatever cheeses, veggies or meats suit your taste. I steer clear of chicken as it seems to dry to me. The small amount of flour firms up the sides and bottom making the “magic crust” while saving tons of calories. The Nutrition Facts are based on recipe above. FYI - the heavier meats, like ground beef, tend to fall to the bottom. Serving size is approximately 2”x2 1/2” Nutrition Facts Servings 12 Per serving: Calories 120 Protein 12g Fat 5g Cholesterol 94 mg Sodium 253 mg Potassium 59 mg Total Carbohydrate 7 g Sugars 2 g PIZZA CRUST – (Chicken) Ingredients One pound ground (raw) chicken breast ¼ cup grated Parmesan ¼ cup Reduced fat 4 cheese Italian shredded cheese – ¼ cup shredded cheese is 1 oz. by weight ½ teaspoon garlic powder ½ tsp salt ¼ tsp black or cayenne pepper (I used cayenne) Tools Mixing bowl (stand mixer - easiest combining method) Baking sheet, pizza pan or pizza stone (crispiest crust) Parchment paper Wax paper Rolling pin Pam or any vegetable non-stick cooking spray Instructions Preheat oven to 450°F. In a medium bowl combine all of the above ingredients.Place a wet paper towel on a flat surface then place your parchment paper on it. Spray it with Pam and then put your chicken mixture on top. Mixture makes 1 large or I like to make 6 – 3 oz. portions, so 6 individual crusts. Lightly spray a sheet of wax paper with non-stick cooking spray (makes for easy removal). Place wax paper, sprayed side down and evenly press using a rolling pin to get it as thin as you’d like. Remove the wax paper and place parchment paper on pan bake until golden brown, 12 to 15 minutes (depending on thickness). Put the crust between two paper towels and pat to absorb any grease. It is chicken after all. Then place it on a new sheet of parchment before topping it. Top baked crust with sauce, cheese and you favorite healthy toppings. Place back in oven on baking sheet or preheated pizza stone and cook until melted and bubbly 5 to 6 minutes. Remove from oven and enjoy! If you bake it on a pizza stone it will get crispier. Crust Only: Nutrition Facts Amount Per Serving: Servings 6.0 Calories 114 Total Fat 3g Carbohydrate 1g Dietary Fiber 0g Sugars 0g Protein 19g As Prepared : 1 Tbsp Prego pizza sauce 2 Tbsp Sargento reduced fat 4 cheese Italian shreds 1 tsp sautéed Vidalia onion 1 tsp sautéed red bell pepper ½ oz. cooked 90/10 lean ground beef Nutrition Facts Servings 1.0 Calories 238 Total Fat 10g Carbohydrate 5g Dietary Fiber 1g Sugars 2g Protein 31g If you have ANY questions at all, please don't hesitate to ask

@@winklie I am also what I like to call an "A type" personality I'm OCD about this whole thing myself. God forbid I even have a thought of something going into my mouth that hasn't been logged into MyFitnessPal! Your post kinda freaked me out and that's why I said "Stop it"! That's a phrase I learned in Mayo's Pain Rehab just 16 months ago. I had a stroke at 52 years young (will be 2 years ago this Thanksgiving) and it's aftermath has left me with a debilitating pain syndrome. While it won't kill me, I will die with it. My whole right side is affected and feels like a really bad sunburn that someone is taking a cheese grater to 24/7. I have numbness, join pain and most of the time can't feel my right leg from the knee down. The only time I am comfortable is when I'm asleep. I drive with a left foot gas pedal, etc. This leaves me unable to do much exercising, walking for more than 10 minutes at a time, etc. so when you talk about all your walking and exercising I'm so jealous. Funny because before I was perfectly content sitting on the couch! I did this surgery as the last piece of my puzzle to save my life. I don't regret it for one second. It will be a challenge for the rest of my life but I'm thankful to be alive. I know you will figure out what's right for you. While I don't know you personally, I can relate to your struggle. Know that I'm in your corner and will support you in any way I can. Stalls suck but they're part of this rollercoaster ride. I have some great recipes when you're ready to start your meal planning. We can do this

@@winklie Alright my friend I have only 2 words for you - STOP IT!!! You are going to mess yourself up if you don't follow the progression of the RNY food plan! Going backwards to liquids can cause you to get a stricture which in turn can end you back on the operating table! Please, please go back to your plan. I want you happy, healthy and successful!!!

@Daisee68 I've had this same fear since before surgery as well. My way of dealing with it has been to find and tweak recipes so that I can still enjoy the foods I've always loved but in a healthier bariatric way! This morning I had ham, onion and red pepper "Magic Crust" quiche for Breakfast which has been a staple in my diet since the soft food stage as I love it. I had a delicious salad with shredded taco chicken breast for lunch and dinner will be one of my faves - pizza! My snack later will be a frozen pumpkin pie Protein bar. I'm almost 7 months post-op and my NUT added limited raw veggies at 6 months and raised my calories from 800-850 to 1,000. I track everything that goes into my mouth via MyFitnessPal and average 125-135 grams of protein per day. I'm stuffed and the high protein intake has kept the cravings at bay. I'm 54 years young and I think losing 90 lbs. so far in less than 7 months isn't too shabby. Let me know if you'd like any of these recipes.

@@Djmohr Thank you!

@sassyfrass23 First of all Congrats on making this life changing decision at such a young age! Being 54, I wish I'd have done this 25 years ago. So here goes my story ... I had surgery at Mayo and went in wanting the sleeve and after hearing both sides of the story, opted for RNY. You see, I too have a family history of heart disease, high blood pressure, high cholesterol and type II diabetes. I had gestational diabetes when pregnant with my son and then diagnosed with type II only a year later. I'd been a type II diabetic for 10+ years and because I'd "gotten busy with life" and not been taking care of myself, I had a stroke at age 52. At that point my A1C was 11.2 and my blood pressure was 195/112! When I was told RNY would give me an 85% chance of sending my diabetes into remission, I needed to hear no more. That's the route I chose and off all my meds I came immediately after surgery. That included my high blood pressure meds as well. Mayo doesn't do the band surgery anymore because their research found that merely restricting calories did not prove to last long term. While they do perform the sleeve procedure, they fear it may have the same results in the long term. The sleeve procedure has only been around 10 years so the research isn't there like RNY which has been around 50+ years. In an aftercare meeting it broke my heart to hear one of the men, who had the sleeve only 2 months ago, say that he told his fellow firefighters to just cook like they always do and he'd just eat smaller portions. He went on to explain all the "unhealthy" foods they normally prepare - yuck! Last month he even stated he ate half of a Subway sandwich and felt no discomfort. Was so proud he only eaten half. I winced. This surgery is a tool to give us a once in a lifetime chance to change our food choices, not to just eat less of the crap we ate before we had it. They remind us each month at our meetings "This isn't brain surgery, it's gut surgery!" Once our cravings come back, in a year or so, then what?! If you haven't made those life changing choices, you'll gradually increase your portions, begin snacking and you will regain the weight. So many people do!!!! I encourage you to make the best decision for YOU! I see so many people, on here especially, do a "revision" from band to RNY or "sleeve" to RNY and for me I wanted it to be One and Done! FYI - I had RNY at 8 a.m. on a Tuesday and was home at 6 p.m. the next day. Took 2 pain pills as a precaution the day after and then I was done. Felt wonderful from that point on. I've never had dumping syndrome but I follow my Mayo eating plan and am so happy that at less than 7 months post-op, I've lost 90 lbs. Not bad for an old gal! Best of Luck to you P.S. Take "Before" pics. They weren't easy for me to do but glad I did because it's nice to look back and remember where I started. Here's a pic at my HW 285 SW 257 6monthW 175

@@melps RNY and Sleeved procedures require different amounts or delivery systems of Vitamin B12. I had bypass and was told to take the B12 injections once per month, so that's what I do. My 6 month post-op bloodwork came back spot-on. Here's something most don't know. It's not only important we get proper B12 amounts but the right type is vital as well. That's one of the reasons I choose to take Opurity Multivitamins instead of other bariatric Vitamins as they contain Methylcobalamin just like my injections. You may want to check the back of your bottles everyone! Vitamin B12 Injections: Cyanocobalamin vs. Methylcobalamin Vitamin B12, medically known as cobalamin, is one of the components of the vitamin B complex. Cobalamin is vital for proper functioning of the nervous system and for the creation of blood cells. Though cobalamin can be obtained from food or supplements, improper absorption in the small intestine can lead to a cobalamin deficiency in some people, especially those after gastric bypass surgery. There are two different types of cobalamin: cyanocobalamin and methylcobalamin. Before getting an injection, you should know the difference between these two types. The Difference Between Cyanocobalamin and Methylcobalamin Cyanocobalamin and methylcobalamin are the same compound with only one molecule differentiating the two. Cyanocobalamin has a cyanide donor, meaning that a molecule of cyanide is attached to the cobalamin compound. Instead of cyanide, methylcobalamin has a methyl donor attached to the cobalamin compound. Though the difference is small, it can have an impact on your health. Because it is cheaper to produce, cyanocobalamin is the type of B12 most often found in vitamins and dietary supplements. It is not naturally occurring and can only be made in a laboratory. Since cyanocobalamin contains cyanide, a substance that is NOT intended to be used in the body, cyanocobalamin must be broken down and converted. The body naturally tries to convert cyanocobalamin into methylcobalamin by removing the cyanide donor and attaching a methyl donor. This must be done before the compound can be used as vitamin B12 by the body. The human body naturally has a supply of methyl molecules, typically used for a process called methylation. Methylation is a normal function of a healthy body. It is important for stabilizing free radicals and detoxification, which keeps the body healthy and illness-free. Consumption of methylcobalamin replenishes the body’s supply of methyl molecules, whereas consumption of cyanocobalamin depletes the supply of methyl compounds. For this reason, cyanocobalamin can have an adverse effect on one’s health by using useful methyl compounds that are needed for other purposes. Thus, the body unnecessarily uses energy and resources converting cyanocobalamin into a biologically useful form of vitamin B12. Methylcobalamin not only replenishes the body’s supply of methyl molecules, it also does not need to be converted before it can be used. That is because methylcobalamin is the purer, naturally occurring form of vitamin B12. Methylcobalamin can be absorbed and used by the body immediately. This is particularly true when methylcobalamin is injected because then it can bypass the absorption process in the small intestine and can be immediately used by the blood to make more cells or carried to the nervous system where it also plays an important role. Check Before You Buy Before you get any sort of vitamin B12 supplement, make sure you know what you are getting. Most multivitamins and oral supplements use cyanocobalamin. Though this can be effective for some people, it can cause problems for people with methylation problems. Methylcobalamin is the purer, biologically-preferred version of vitamin B12 that is naturally found in food. For people with nutrient absorption problems in the small intestine, vitamin injections may be a sensible option to ensure you are getting all the nutrition your body needs to be healthy

@@jessicabell620 I agree with winklie 110%! I had surgery at Mayo and went in wanting the sleeve and after hearing both sides of the story, opted for RNY. I didn't have GERD but had been a type II diabetic for 10+ years. I was told RNY would give me an 85% chance of sending my diabetes into remission. That's the route I chose and off the all my meds I came immediately after surgery. That included my high blood pressure meds as well. Mayo doesn't even do the band surgery anymore because their research found that merely restricting calories did not prove to last long term. While they do perform the sleeve procedure, they fear it may have the same results. I was just in my aftercare meeting last night and it broke my heart to hear one of the men, who had the sleeve only 2 months ago, say that he told his fellow firefighters to just cook like they always do and he'd just eat smaller portions. Last month he even stated he ate half of a Subway sandwich and felt no discomfort. Was so proud he only eaten half. I winced. This surgery is a tool to give us a once in a lifetime chance to change our food choices, not to just eat less of the crap we ate before we had it. They remind us each month at our meetings "This isn't brain surgery, it's gut surgery!" Once our cravings come back, in a year or so, then what?! If you haven't made those life changing choices, you'll gradually increase your portions, begin snacking and you will regain the weight. So many people do!!!! I encourage you to do as much research as you possibly can and make the best choice for yourself. I see so many people, on here especially, do a "revision" from band to RYN or "sleeve" to RNY and for me I wanted it to be One and Done! FYI - I had RNY at 8 a.m. on a Tuesday and was home at 6 p.m. the next day. Took 2 pain pills as a precaution the day after and then I was done. Felt wonderful from that point on. Best of Luck to you

That's exactly what it tastes like!

@@shadowsoldier I don't want to sound negative here and by all means you should listen to your doctor but you have to keep in mind your insides are going to take about 4 months to heal. The reason we're told (we were handed books telling us specifically what to eat at Mayo) to follow the different stages of liquids, purees, soft, etc. is because the opening from our new pouch to our newly connected intestine is the size of our pinkie finger nail. It has to be slowly stretched by this process. That's why it's also very important not to stay in the liquid stage longer because of fear of discomfort. Protein is driven home constantly and it is of the utmost importance. It will continue to be the rest of our lives. Day 2 being home from the hospital I was getting in my 60 grams and today at almost 7 months post-op, I'm averaging 130 grams of protein. It can be done but I am able to do it by supplementing my diet with Protein2o Water (dual liquid in my book) and by using Premier Protein ready-made shakes as coffee creamer, milk substitute in recipes, etc. Give them a try but no matter what get your protein in! Here's something else that helped me that I read at bariatriceating.com: Sew what? In terms of food, you must stick to your surgeons program for post op food stages. You need time to allow the tiny pouch cut and sewn from the fabric of your giant floppy stomach to heal itself closed. We have all glued something only to have the seams pop open. The liquid and soft food stages are to avoid stressing pouch seams and give your stomach a break from the process of digestion. Is ice cream a puree? Sirloin steak is not a soft food. Ice cream is NOT a puree. You can’t eat popcorn, raw carrots or celery ten days after surgery. People ask if we think they could have a pork chop, we say ‘no’, they eat it anyhow, then tell us ‘they didn’t have a problem’. No alcohol for a year… non negotiable… but people push back saying their surgeon said five weeks was okay. Folks… we know better and we are trying to help you. General Tso? NOT your friend The post op dietary stages are not a suggestion, they are a requirement for you own safety. You cannot eat Chinese food the week after surgery because you ‘chew it well’. A ‘craving’ for Orange chicken landed one support group member in the hospital! It’s a very bad idea to push. Being ‘released’ to ‘regular food’ does not mean what you think it does, but you already know that. How long until you can have pizza again? “Pizza is not a food for someone having obesity surgery.” (that’s a quote from Dr. N on My 600 lb Life) Every single week in our support group, these actions land new post ops in the hospital. Sip sip sip sip sip… If you had a back injury, you would not tile your kitchen floor the same week. Yet, people think nothing of making a trip to a theme park when they should be at home resting and taking in fluids. People ask us ‘Do you think I would be able to go on a cruise two weeks after my sleeve?’ (Nooooo!) As high as 30% of post ops are dehydrated enough to land back in the hospital with a Fluid IV. Not drinking enough water after surgery can cause heart damage. Dehydration is the most common bariatric complication, yet it’s largely avoidable. Stay home and heal… drink hot water, cold water, broth, Diet Snapple, herbal tea, eat sf ice pops and Jello. (We have a free bariatric water app called HY, click for GetHyApp.com) What’s eating you? If eating is a compulsion that you cannot control, ask your surgeon to suggest someone for you to talk to. A therapist can help you come to conclusions about your life – you talk, they listen and even after one chat you’ll often have a clearer truth of why you use eating as comfort. Knowing what drives you can help you deal with your eating issues to better work with your surgery. Vitamins are critical It is impossible for you to have your stomach surgically removed or reconfigured and take in the nutrients needed to run your body. While your surgeons group has mentioned Flintstones, that is so you will possibly take something instead of being one of the 67% of post ops who take nothing. They are not optimal and won’t prevent long term problems like broken bones from simple falls and losing teeth, but may keep you from dying in the short term. The idea behind supplements is to prevent issues from grabbing you in twenty years when it’s too late to change the path. Take them! Protein from food? What a novel idea! Yes, yes, yes, we’d all like to get our protein from food and that’s what you want to hear. However, if you are unable to take in 70 grams of protein per day, you can either weaken and lose your hair or you can figure out another way until you are able to learn and eat the right foods. Protein drinks make up the difference between what you can eat and what you need. They are not simply a tasty beverage for your enjoyment for you to be all picky and ridiculous over. They are the antidote for your disease of morbid obesity. Morbid means death and obesity surgery only slows and reverses the disease IF you follow your plan. Please wake up get very serious about what you have done to your body. There are obvious rewards to losing 150 pounds, but it does not need take place at the expense of your life. Peace.

@@Klolojadie Here's what I've been taking for almost 7 months - My Calcium Citrate/D3 is by Wellesse. It's a tasty liquid and you take a 1/2 oz. with Breakfast and dinner. I buy the 16 oz. bottle at my local Walmart for $6.97. If yours doesn't carry it, you can order it online from walmart.com. I order Opurity Multivitamins (bypass and sleeve optimized) from the unjury website. You just split them in half and take 1/2 (2 hours after your calcium) in the am and 1/2 (2 hours after your calcium) in the pm. It tastes like a berry flavored sweet tart - yum! The bottle contains a 90 day supply for $39.95 and the one I received just this week has an expiration date of 8/17! My 6 month post-op blood work came back with all levels spot-on so everything is working for me Best of luck choosing what's best for you!

@@leanne1126 What Multivitamin are you taking? Is it a bariatric specific? Hopefully not Flintstones. Also are you taking your multi at least 2 hours apart from your calcium? I missed that important detail in the beginning so the first month post-op I was taking them together. Ever since then, I take my Calcium with Breakfast and then 1/2 of my Opurity multi 2 hours later on an empty stomach. I had my 6 month post-op blood draw a couple of weeks ago and all my levels were spot-on. This might help: TIPS FOR TAKING Iron Iron is absorbed the best on an empty stomach. Yet, iron supplements can cause stomach cramps, nausea, and diarrhea in some people. You may need to take iron with a small amount of food to avoid this problem. Milk, calcium and antacids should NOT be taken at the same time as iron supplements. You should wait at least 2 hours after having these foods before taking your iron supplements. Foods that you should NOT eat at the same time as you take your iron include: High Fiber foods, such as whole grains, raw vegetables, and bran Foods or drinks with caffeine Some doctors suggest taking a Vitamin C supplement or drinking orange juice with your iron pill.

@sarahbethemails Personally I wouldn't take gummies as they lack specific nutrients, per my NUT at Mayo. I take Opurity Multivitamins for bypassed and sleeved patients which are chocked full of everything you need. I take Wellesse liquid calcium with D3 and of course 2 hours apart because you don't ever want to take Calcium with your multi which contains Iron. I know this combo is working well for me because my 6 month post-op blood work came back and all my levels were spot-on! I'd like to add this from the bariatriceating.com website as I 100% agree with them as well: Vitamins are critical It is impossible for you to have your stomach surgically removed or reconfigured and take in the nutrients needed to run your body. While your surgeons group has mentioned Flintstones, that is so you will possibly take something instead of being one of the 67% of post ops who take nothing. They are not optimal and won’t prevent long term problems like broken bones from simple falls and losing teeth, but may keep you from dying in the short term. The idea behind supplements is to prevent issues from grabbing you in twenty years when it’s too late to change the path. Take them!

I had a blast with my 2 week pre-op liquid diet! I was given 5 Optifast 800 protein shakes per day (vanilla & chocolate) plus any non-caloric beverages I wanted. Lost 15 lbs.in 2 weeks and took the surgeon only 2 hours to perform my surgery.

I'm 5'2" and 6 months post-op RNY. Pic: left SW 257, right CW 172, GW 130 (includes excess skin - yuck)

@@AimsLu All I can do is share my experience with you as I am not a doctor or claim to be any kind of expert. I was diagnosed with Type II diabetes in 1999. Freaked out, was put on meds, lost weight, gained weight, different meds, lost weight, gained weight ... well you get the idea. I had a full time career, husband, 3 children, aging parents to take care of, etc. No time to take care of myself. I white knuckled my way through losing 85 lbs. in 2008 (252 lbs. down to 167 lbs.) with a restrictive low calorie diet and working out 6 days a week. Everything went into remission and I was off all my meds. It's all I did and then life threw me a few curve balls and poof my weigh began to rise again. Now it's 2013 and I'm back up to 235 lbs. Feeling embarrassed, depressed and in complete denial, I hadn't been to a doctor so needless to say I'd never gone back on my meds. November 27, 2013, the day before Thanksgiving, I woke up in the thralls of a stroke at the ripe old age of 52! When I was admitted to the ER, my A1C was 11.2 and my BP was 195/120! I was in Mayo hospital for 6 days, rehab for 10 and finally on the mend at home. Then January 3, 2014, I end up back in Mayo's ER where I was diagnosed with Thalamic Pain Syndrome. A rare, debilitating nerve condition 3-5% of the people who suffer a stroke in the Thalamus of their brain end up with. Now my whole right side is affected and while it won't kill me, I will die with it because there is no cure. The road back to having a life has been a long hard one but after going through an intense Pain Rehab Program at Mayo in the Summer of 2014, I knew I could manage this horrific pain I live in 24/7. I only give you this background because it's what uncontrolled diabetes and high blood pressure did to my life. My primary care doctor referred me to Mayo's Bariatric department in October of 2014 and I began this WLS journey. I went in wanting the sleeve and when asked why, I didn't really have an answer. I was told Mayo no longer performs the band surgery because, after much research, they've found that merely restricting food intake didn't work long term. While they still perform the sleeve, since it's only been around for about 10 years, they worry it will end up with the same results. Then they explained that RNY had been around for 50+ years and it was my best bet at sending my diabetes into remission and getting off all my meds, with the exception of my nerve meds. They also explained the yo-yo diet syndrome. You see when you restrict your calorie intake and lose weight, your body goes into it's "fight or flight mode". It constantly fights to get back to whatever your highest weight was. For me that was 285 lbs. By having WLS it resets your body. In other words, you get a "do-over"! Now once you're body finds it's comfort zone (12-24 months post-op) that's it. You need to maintain your new weight within 5 lbs, either way. If you let it get out of control again, you'll be back on that yo-yo roller coaster ride! This really excited me. To know that I could have a second chance to get this right, I was all in! Having RNY was hands down the BEST decision I've made for myself. I had surgery at 8 am on a Tuesday and by 6 pm the next day I was home. Took 2 pain pills on Thursday, one on Friday as a precaution and by Saturday I felt wonderful. I've had no complications and was med-free with the exception of my nerve meds and 1/4 of the cholesterol pill I once took (only because I'm a stroke victim) from the date of my surgery. I can't exercise like a lot of people, due to my nerve condition but I walk as much as I can. I'm 54 years young now and sure I have loose skin and a few more wrinkles (I always say "fat don't crack") but I'm healthier and happier than I've been in years. I'm only 6 months post-op so I'm still on this fabulous journey!!! I wish you the best on whatever decision you make for yourself The 1st set of pics is me at 285 lbs. & 172 lbs. and the 2nd set is me at 257 lbs. and 173 lbs.

Hi everyone - I've been back in my kitchen experimenting again! This time of year I love everything pumpkin and I recently purchased some really good Inspire brand pumpkin pie Protein powder. I've had it hot, cold and thought ... what else could I do with this tasty stuff?! Then voila - I decided to mix it with all my favorite things and freeze it. I know it's not Summer, though it's been in the low 80's here in Florida this weekend, but I'm freezing all the time now anyways, so what's the difference. These frozen yogurt pops are beyond delicious. I used the coconut/vanilla blend yogurt because it's what I had on hand but all you taste is pumpkin pie so I don't think it really mattered. They taste good without the SweetLeaf liquid Stevia but let me tell you with just a few drops of it, they taste GREAT! I just love the fact that they're packed with 12 grams of quality protein! Now that you can't beat!!! Oh yeah, I found the ice pop molds in Walmart at the end of the ice cream case for those who may not have any. The brand is goodcook (see pic). Pumpkin Pie Frozen Yogurt Pops 2 Scoops Inspire Pumpkin Pie Protein Powder ½ cup Premier vanilla Protein Drink 3 – 5.3 oz. Dannon Toasted Coconut Vanilla Greek Blends Yogurt ¼ tsp Ground Cinnamon 5-10 drops SweetLeaf Liquid Stevia - Pumpkin Spice (optional) Blend all ingredients (I used my Nutribullet) and pour into ice pop molds. Place in freezer for 2-3 hours then enjoy! Nutrition Facts Servings 7.0 Calories 71 Fat 0 g Carbs 5 g Fiber 0 g Sugars 3 g Protein 12 g

@@sarahbethemails It's my salad

@@Ashlegal This is one of my new faves - cheese Crisp Squares. I made some today on my new 9" mini pizza stone I just bought for my toaster oven. I ate 2 before I thought to take a pic - LOL! salad with 1 oz. of taco chicken and another oz. with crisps on the side for lunch today - Super Yum! Cheese Crisp Squares 2 slices - Sargento Ultra thin Colby Jack cheese sprinkle of seasoning to taste Break each slice into 4 equal squares, place on parchment paper and lightly sprinkle with your choice of seasoning (no need for salt). Must be parchment paper - NO exceptions! Place in 350° preheated oven on a baking sheet or pizza stone and bake for approximately 3-5 minutes. Keep an eye on them so they don't burn. Slide parchment paper off to cool on counter. Place cheese crisps on paper a towel to soak up any oil. They are super thin and delightfully crispy. They'll satisfy both your chip and cracker needs. Nutrition Facts Serving size 8 crackers Calories 80 Fat 7g Carbs 1g Fiber 0g Sugar 0g Protein 5g