beachgal2935

I was only in the hospital overnight and when they put me on the scale the morning after my surgery and I saw a 9 lb. gain I was mad! Same thing I was told, IV fluids, etc. When my surgeon came in I told him he was in big trouble and then we had a good laugh. Still, I had to lose those 9 lbs. and it freaked me out, both of which were NOT funny

Thank you so much for posting this. I'm going to share this with my monthly WLS support group at Mayo. I just passed my 4 month mark at the end of last month and with my 72 lb. loss so far, I haven't eaten any bread, crackers, chips, Pasta, rice, etc. That's what got me to my highest weight of 285 and that's what's keeping me far away from it now! I hit a stall 5 days ago and am now investigating to see if Splenda may be the culprit. Two of my close friends call it "poison" so I'm starting to wonder if they're right?! Congrats to all on this journey

@@Cherry Muffley - I loved the 2 week liquid diet pre-surgery! My NUT laughed at me when I told her how much fun I had with it. She said hearing that was a first for her. It's all about doing your homework and being creative. Listen, we all LOVE food or we wouldn't be taking these drastic measures to try and get healthy, right?! I had surgery at Mayo and my liquid diet consisted of Optifast shakes and any non-caloric beverages, period! I bought a Nutribullet and turned my vanilla and chocolate shakes into rootbeer floats, chocolate ice cream, hot chocolate, pumpkin spice frappuccinos, etc. If you have the will, there's a way. Post-op I've enjoyed such high Protein foods as delicious quiche, noodle-less lasagna, pudding, warm gooey Cookies, etc. My philosophy is I want what small amounts of food I can eat or drink to be the best tasting things I can get. Preparation is key to success. I just got back from a 2 week vacation in the beautiful Florida Keys where I lost 6 lbs. This new life is the BEST!!!

No throwing up either. Chew slowly and to a liquid consistency. Take 30 minutes to complete your meal and NO liquid with meal! I've found after eating fish that I make sure to start drinking 30 minutes afterwards as it doesn't move as smoothly through me. It's super healthy and protein packed so I try and eat it at least one meal 5-6 days per week. I have easy access to year round fresh seafood, so why not

I had bypass 4/21/15 and haven't experienced dumping syndrome. If you eat what you're supposed to and steer clear of sugar and fats, you'll be just fine. I'm down 71 lbs. and feel absolutely wonderful. Best of luck on your journey!!!

@ You will be just fine! Most importantly keep in mind Protein has to be #1!!! Don't waste your calories on carbs. Which means "Skip the Dole Whip". Just a 1/2 cup serving is 80 calories, NO protein and 17g of sugar! Best thing to do is start using My Fitness Pal before you have surgery and keep using it. You can do a search and find out the nutrition information on thousands of items and make your choices wisely. You can do a restaurant search for all of the restaurants at all of the parks online. Preparation is key to success. Best of luck on your surgery and I can't wait to hear about your trip I live less than 3 hours away from the parks and have been many times.

Help! How do you post pics in this forum? I've posted my before pic (ugh) and I know how to make albums in my Gallery. I'd like to post pics of foods I've prepared along with my recipes but just don't know how. Thank you in advance

@@Jltambur I make the Cookies from 2 different bars at a time so I have variety. I cut them into 4 pieces instead of 8 and sprinkle them with a lil Splenda when they come out of the oven. They taste so much better this way. I usually eat 2 (half a bar) at a time as a snack while watching TV or I'll take them with me when I'm out and about shopping, etc. I like making Jello sugar free/fat free pudding with 16 oz. of Premier Protein. A half cup serving and 1 cookie make a wonderful 16g protein snack as well It's all about making Protein #1 now!!!

I've never tried turkey pepperoni at all.

Congrats - You must be so proud! Keep up the great work.

pizza or ANYTHING Italian was my fave go to comfort food. "Ricotta Pizza Bake" is how I get my fix now. Another one of my staples is my "Magic Crust Quiche". I'm all about making things that give me multiple servings. Makes additional meals a breeze Ricotta Pizza Bake 24 oz. Ricotta cheese 1 1/2 cups Grated Parmesan 3 large eggs (beaten) 3 teaspoon Italian Seasoning (+salt & pepper to taste) 14 oz. jar Prego Pizza Sauce 7 oz. Lean Ground Beef (90/10) Cooked 1 1/2 cups Shredded Low Fat Mozzarella Cheese Preheat oven to 450 degrees. Mix ricotta cheese, parmesan, beaten egg and seasonings together. Spread mixture in a 9x13” glass dish. Combine pizza sauce and beef and spread on top. Cover top with mozzarella cheese. Bake it in oven for 20 minutes or until hot and bubbly. Cut into 12 pieces. Heat the leftovers in the microwave. I also freeze in individual servings. Nutrition Facts Servings 12 Calories 243 Total Fat 15 g Cholesterol 100 mg Sodium 589 mg Carbs 8 g Fiber 2 g Sugars 7 g Protein 23 g Magic Crust Quiche - Ham Ingredients Servings: 12 2 cups 1% Lowfat Milk 1/2 cup All-purpose or self rising flour 5 large Eggs 3 slices Sargento 2% Reduced Fat Pepper Jack Cheese slices (grated or cut into small pieces) 3 slices Sargento 2% Reduced Fat Swiss Cheese slices (grated or cut into small pieces) 1/2 cup Sargento 2% Reduced Fat Mexican 4 Cheese shreds 7 oz pk Applegate uncured 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, flour and seasoning (I use Longhorn and cayenne pepper or you can use taco seasoning, etc – your choice.) until blended. Pour into a bowl and add all cheeses, cooked veggies and cooked meat. Stir to combine and then 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. 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 the recipe above. FYI – you can use your favorite meat but note the heavier meats, like ground beef, tend to fall to the bottom. Serving size is approximately 1 1/2”x2 1/2” Nutrition Facts Servings 12 Per serving: Calories 121 Protein 12g Fat 6 g Cholesterol 94 mg Sodium 262 mg Potassium 119 mg Total Carbohydrate 7 g Sugars 2 g Since we can only eat a small amount at one time since having surgery, I want my small amount to be full of protein but most of all Super Delish! Let me know if you try these. Best of luck to you on your journey

My husband of 23 years is also clueless but I'll give him credit as far as being supportive. He'd pass out if he knew I started this process at 257 lbs. or was 285 lbs at my highest. Of course he and my 19 year old son continue to eat unhealthy in front of me, which actually grosses me out now! Let me share with everyone something my psychologist shared with me at Mayo clinic, where I had my surgery. When you yo-yo diet, which we're all experts at and have been for years, and lose weight your body goes into fight or flight mode. Take your highest weight and no matter how much you lose your body will fight it's way to get back to it's highest. That's why so many people lose large amounts of weight (I lost 85 lbs in 2008) and gain it back. Weight loss surgery is the ONLY answer for us (certainly not because it's easy either) because it gives us a "Do-over"! The psychologist told me to think of my new stomach as that of a new baby's. When a baby is hungry it cries, is fed and is satiated. That's how we are now that we've had WLS. Pretty simple. Once I heard this explanation, I felt like I finally stood a chance at being a healthy weight. In the back of my mind I thought, "It probably won't work on me" but I'm proud to say it most definitely is working. When I stepped on the scale this morning, I was down 65 lbs. since my surgery 4/21/15

Time to kinda think outside the Protein box! My fave protein shake is the Premier Vanilla. I buy the 11oz. size which come 12 to a box. At Sam's Club the cost $16.49 and they were just on sale for $12.49. I use 2 cups (about 1 1/2 bottles) with any sugar free/fat free dry pudding mix and a lil Splenda or flavored liquid Stevia. Mix or shake it as the box directs and it makes four 1/2 cup servings for a total of 11 grams of protein each. That's a whopping 10 grams more than if you make it with milk!!! Anytime I can switch out my skim milk with this protein shake, I do it. I'm averaging 90-100 grams of protein per day and staying between 700-800 calories.

Congrats everyone!!! Let's keep up the great work. I can't wait to post pics (if I only knew how). I took them the day I began my 2 week liquid diet (4/7) and then again 12 weeks post-op (7/13). Went shopping today and I'm down from a 3X (26/28) to a 0X (14/16). Loving life for sure HW: 285 SW: 257 CW: 195 Surgery 4/21/15

My absolute favorite recipe: Magic Crust Quiche Ingredients 2 cups 1% Lowfat Milk 1/2 cup All-purpose flour 5 large eggs 3 slices Sargento 2% Reduced Fat Pepper Jack cheese slices (grated or cut into small pieces) 3 slices Sargento 2% Reduced Fat Swiss Cheese slices (grated or cut into small pieces) 1/2 cup Sargento 2% Reduced Fat Mexican 4 Cheese shreds 7 oz pk Applegate uncured 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, flour and seasoning (I use Longhorn and cayenne pepper or you can use taco seasoning, etc – your choice.) until blended. Pour into a bowl and add all cheeses, cooked veggies and cooked meat. Stir to combine and then pour into an 8”x8” or 9”x9” square glass dish. Bake for 55-60 minutes. Let stand 5-10 before serving. You can add whatever cheeses, veggies or meats suit your taste. 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 the recipe above. FYI – you can use your favorite meat but note the heavier meats, like ground beef, tend to fall to the bottom. Serving size is approximately 1 1/2”x2 1/2” Nutrition Facts Servings 12 Per serving: Calories 121 Protein 12g Fat 6 g Cholesterol 94 mg Sodium 262 mg Potassium 119 mg Total Carbohydrate 7 g Sugars 2 g I'm 12 weeks post-op gastric bypass and am now taking in 600-700 calories per day with an average of 80-100 grams of protein. I consume 15-20 grams per 3 meals and 2 Snacks. Premier Protein pre-made shakes are my favorite and I love using them as my coffee creamer. It's all about the protein in this new lifestyle! Once my NUT increased my calories from 400-500 to 600-700 and my protein from 60-65g to 80-100g, I started losing 1lb per day. It amazes me. When I hit "onederland" I was over the moon happy

Had my 2 month post op with surgeon today. Down 51 lbs - Yay! All my blood work came back awesome. Protein was spot on, B-12, D3, iron, calcium, etc were all in check. He couldn't be happier. Told me my insides should be healed and that my outside entries looked excellent as you can barely tell I was even cut. I go back to NUT next week when she's probably going to raise my calories. Already getting 70-75g of protein per day staying in the 500-600 calorie range. Only thing I haven't been able to do is exercise. Going to an orthopedic doctor 7/7 to go over Xrays that were taken of my right shoulder and knee which are both killing me. Other than that I'm full of energy, in the pool most days and just loving life. I hope everyone else is doing great

I promised myself I wouldn't go clothes shopping because I have several tops I can wear from past weight loss attempts. Well after hitting 51 lbs. down at 8 weeks post-op, I just couldn't resist - LOL! Much to my very pleasant surprise, I no longer wear a 3X. Today I purchased all 0X's - Whoo Hoo!!! I definitely want to purchase some shapewear, so that will be my next shopping trip

30 before and 30 after

I'm 53 and already experiencing the sagging skin in my arms and lower abdomen. I really don't care because I'm feeling wonderful and I know I'm so much healthier. I had a stroke at age 52 due to my blood sugar and blood pressure both skyrocketing at the same time. I was left with a very painful nerve condition on my entire right side as a result of where my stroke took place in my brain. I was told in pain rehab that "it won't kill me but I will die with it", so losing this weight is the last piece of my puzzle. I'm still not able to do much exercise which doesn't help any in the whole loose skin department. I'm off all meds except my nerve pills so this surgery has been a miracle for me in more than one way. Time for some shapewear! Any suggestions out there???

Being prepared is key to WLS success! My first tip for you is one you can take with you to the hospital ... take ear plugs and an eye mask to sleep in. They made my night's stay so much better. I didn't need any ice packs or my recliner when I got home and my liquid go-to was Premier Protein shakes (30g each) and warm creamy Soups. Day 15 I was put on soft foods and where I am now. My most favorite food is my Magic Crust Quiche! It's moist, delicious and goes down so well. It takes about an hour to prepare but it yields 12 portions, so you have 12 meals you can heat in the microwave in 1 minute. This leaves me plenty of time to prepare my husband and son their meals. Best of luck on your WLS. It's the BEST thing I've ever done for myself Here's my quiche recipe: Magic Crust Quiche - Ham Ingredients 2 cups 1% Lowfat Milk 1/2 cup All-purpose flour 5 large eggs 3 slices Sargento 2% Reduced Fat Pepper Jack cheese slices (cut or torn into small pieces) 3 slices Sargento 2% Reduced Fat Swiss Cheese slices (cut or torn into small pieces) 1/2 cup Sargento Sharp Cheddar or Mexican 4 cheese 2% Reduced Fat Cheese shreds 7 oz Deitz & Watson uncured applewood smoked 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 or whatever you’d like. Pour into a bowl and add all cheeses, cooked veggies and cooked meat. Stir to combine and then pour into an 8”x8” or 9”x9” square glass dish. Bake for 60 minutes. Let stand 5-10 before serving. You can add whatever cheeses, veggies or meats suit your taste. 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 121 Protein 12g Fat 6 g Cholesterol 94 mg Sodium 239 mg Potassium 123 mg Total Carbohydrate 7 g Sugars 2 g

I was super prepared and I think that's why I've done as well as I have. I tried several different Protein shakes, powders, etc. I even went to 3 monthly support group meetings prior to my surgery to obtain as much info from people who'd already had the surgery. Here's my favorite recipe. I'm in the soft food stage until day 60! To me this is a complete meal and it has never given me any problems. I tried scrambled eggs and could not get them down. While it may take a little time to prepare, once you have it will supply you with 12 meals! It is such a great go to for me. You can swap out the ham for chicken, any ground meat, etc. The nutrition facts barely change. Best of luck and I know you will be successful Magic Crust Quiche - Ham Ingredients 2 cups 1% Lowfat Milk 1/2 cup All-purpose flour 5 large Eggland’s Best eggs 3 slices Sargento 2% Reduced Fat Pepper Jack cheese slices (cut or torn into small pieces) 3 slices Sargento 2% Reduced Fat Swiss Cheese slices (cut or torn into small pieces) 1/2 cup Sargento Sharp Cheddar 2% Reduced Fat Cheese shreds 7 oz Deitz & Watson uncured Applewood smoked 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 or whatever you’d like. Pour into a bowl and add all cheeses, cooked veggies and cooked meat. Stir to combine and then pour into an 8”x8” or 9”x9” square glass dish. Bake for 60 minutes. Let stand 5-10 before serving. You can add whatever cheeses, veggies or meats suit your taste. 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, ie. ground beef tend to fall to the bottom. Serving size is approximately 2”x2 1/2” Nutrition Facts Servings 12 Per serving: Calories 121 Protein 12g Fat 6 g Cholesterol 94 mg Sodium 239 mg Potassium 123 mg Total Carbohydrate 7 g Sugars 2 g

Surgery date was 4/21, down 40 lbs Haven't exercised yet but my first post-op visit is this Tuesday, 5/26 so hopefully I'll get the green light on that! Congrats everyone on your success so far!!!

@@KalelsWifey Have you tried Premier Protein shakes? They're pre-made and taste delicious. I don't care for any of the powders, even when I use my NutriBullet to mix them. You get 30 grams of protein in just 11 ounces! I've used them from day 1 to achieve my 63-66 grams of daily protein. I'm eating 3 meals and 2 Snacks which average 12-15 grams of protein each. So far so good. I have my first post-op visits this coming Tuesday. Excited to see my nutritionist as we've become friends. Your shake sounds good. I love PB2