beachgal2935

Yuck! Didn't care for it. I love Greek yogurt Sent from my SAMSUNG-SM-G900A using the BariatricPal App

@@antionettemn619y1 Glad you are so excited as the road to surgery can be a rollercoaster of a ride. At least it was for me. In the beginning I was so excited and as the 6 months of pre-work up was going on I questioned if I was doing the right thing. At 5' 2" and 260 lbs. I was deemed "Class III Morbidly Obese" by my Bariatric team at Mayo. Reading those words was very difficult but so was my reality. I went into my RNY surgery as well educated as one could possibly be and I'm so glad I did. It was the BEST decision I've ever made. The key word being decision "I" ever made because at the end of the day, it's your body and you will be the only one who determines your success Fitting into smaller and definitely cuter clothes is wonderful. That being said, I'm 54 years young and my short lil body has been stretched out for 25+ years. Needless to say, my skin did not snap back - LOL! I'm in a size 6 pants now (down from a 26/28) but could probably fit in a size 4 if not for all the loose belly skin (yuck). I have loose arm and leg skin as well (which I can hide in clothing) but to be honest with you, I'm really OK with it. Why? Because I have my HEALTH back. That's what's going to keep me alive! Best of luck on your journey as I'm sure you'll be another success story!!!

I don't have a blog but you can message me and I'll try and help you any way I can

Just say NO! Don't do it ... slippery slope! I'm 9 months post-op and haven't had ANY bread, crackers, chips, Pasta, rice, corn, etc. Mayo tells us NO unless you want to regain!

I'm 9 months post-op and it has been by far the BEST decision I've ever made. I haven't regretted it for even 1 day!!! This time last year I felt anxious like you as I'd just received my surgery date of 4/21/15. I encourage you do immerse yourself in every bit of knowledge you can. I went to post-op meetings before surgery and asked questions from those who'd already had surgery. They were a wealth of information. I don't think I could have been more educated prior to surgery and by the time my date arrived I was so excited. I had the nurses that prepped me at Mayo, at 5 a.m. laughing and amazed that I was so calm and ready. Also take pictures the day before your surgery. It was really hard for me to do but now I'm so happy I did. When you go through a stall or start feeling down on yourself, just look back at where you started and you'll be so proud. I would have never believed at 54 years old I would have lost 105 lbs. at only 9 months post-op. In my 9 month post-op pic, my jeans are a size S and my top a M. Before surgery I was wearing a 3X. Never again! Best of luck to you and if you have any questions, please feel free to message me.

Here are the pudding cups or frozen pudding pops: 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! In my pics I made both vanilla and chocolate frozen pops in the same mold. You can purchase the pudding pop mold where they sell the dry pudding mixes in your grocery store. 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

Here's my alternative to crackers and chips - Super Yum: cheese Crisp Squares 2 slices - Sargento Ultra thin Colby Jack cheese sprinkle of seasoning to taste (I like cayenne pepper but taco seasoning is also quite tasty) 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 450° preheated pizza stone (reduce heat to 400° before baking squares) 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 excess oil. They are super thin and delightfully crispy. They'll satisfy both your chip and cracker needs. I bought a 9” round pizza stone for my toaster oven (pics) so I can make these often. I love them with my salads. Nutrition Facts Serving size 8 crackers Calories 80 Fat 7g Carbs 1g Fiber 0g Sugar 0g Protein 5g

Here's one of my favorites - Magic Crust Quiche: 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 (or roasted red peppers in jar) 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. 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

Sorry I haven't responded until now but I have been so busy that I haven't been on the site. Here's the chicken crust pizza recipe for all those who wanted it: 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

@NicoleLucy What is "Stage 2" for you?

@jhammer2 It's a slippery slope, so just say "No" to cheat days! Instead, find alternatives to the foods you want to "cheat" with and you'll have a Win/Win situation. Here's one example ... I love pizza and life without it just seemed like it would be dreadful. Instead, I searched and researched and found a recipe that I tweaked to my own taste and voila - I get to eat pizza! It's bariatric friendly of course (the crust is made out of ground chicken breast) but it tastes super delicious. I now but the 3 lb. container of Perdue ground chicken breast so I can make 19 individual crusts at one time. They freeze beautifully and then I can have pizza within minutes. The cost, breaks down to about 60 cents per crust. I have other recipes for quiche, cheese cracker crisps, pudding and frozen yogurt bars. Let me know if you'd like any of them and I'll gladly share.

Thank you everyone for your kind words and continued encouragement! Hope you all had a wonderful Thanksgiving

Why am I thankful? Exactly 2 years ago today I suffered a massive stroke which woke me around 7 a.m. I ended up in Mayo Hospital for 6 days and then straight to Brooks Rehab for an additional 10 days. At age 52 you just don’t think this will ever happen to you. It’s been an uphill battle but I’ve faced every challenge (left with severe nerve condition on right side of my body) with a positive attitude and spirit. I’m blessed beyond measure with the support of loving family members and friends. Mayo Hospital has saved my life more than once … stroke, pain rehab for my nerve condition and then RNY surgery! Losing this weight is the last piece to my recovery puzzle as I never want to experience another stroke again!!! Hard to believe when I look at these pictures side by side that only 7 months have passed and I’ve already lost 93 lbs. I also love the fact that I was only able to eat half the grilled chicken breast (minus half the cheese as it was overkill) with the delicious grilled zucchini at lunch this past Monday - thank you pouch I'm 5'2" HW 285 SW 257 (pic on left) CW 164 GW 130! I hope everyone has a very blessed and thankful Thanksgiving this year!

@@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 powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >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