Sarah.R

Ah true, my bad lol. Now that I'm on the mushies I sit near the clock and eat a spoonfull every minute lol. I've noticed with certain things I get full and with others I don't. Only get full if I have tinned spaghetti or mashed pumpkin/potato and gravy, other than that no matter how slow I eat I never actually feel full, I still eat the half cup measurement but once I'm finished it's like I've only eaten a teaspoon so I dunno, I know that it's the time for a fill but have to wait another 3 weeks.

I was tired until about day 3 then I was fine, then I started on mushies on the 26th and my energy has gone was down again. It's obviously because we're not getting enough nutrients and stuff. The latest I've been able to stay up is 11pm and even when I did stay up then before being banded I just went to bed cuz there was nothing to do, now it's out of exhaustion. Eventually it'll get better, I hear some people still don't feel fantastic up until the 3 month mark but hopefully that won't happen.

Honestly, I wasn't even 100% sure I wanted the surgery and the ended up having it, I never actually made the decision that I wanted the surgery and then all of a sudden I was seeing the surgeon and signing the consent forms. But in saying that, I am glad I had the surgery, I never would have been able to loose the weight on my own and it's given me a reason to start being proactive in my life. I think alot of people second guess the decision about this kind of surgery which is normal, it's a life style change and any kind of surgery you really have to outweigh the risks with the benefits. Where do you think you're going to be in 5-10 years? If your answer is worse off than you are now then you know somewhat that this is the right thing for you.

Lucky, my stage 3 is actually soft food/normal food so I dunno, I think for the first 4 days or so I might do soft food and then try and slowly putting other things in but it's also annoying because I'm only going to be on the soft/normal stage for about a week before I go for my first fill, so they haven't timed it very well. So it's going to be a bit annoying, I'll be just getting use to normal food, then I'll have to have a fill, go back to the liquid stage and then re introduce food again. Ugh so confusing!

One thing I'm gonna add - It's winter here at the moment and personally I think it's the best time to get the band because when your on the liquids and the mushies you tend to have soup alot and soup in summer is just wrong lol. Good luck with everything.

Miss K, are you on the Optifast shakes? If so you can have 2 cups of vegetables a day - Not starchy ones like potato/pumpkin/sweet potato etc but things like broccoli, cauliflower, zucchini, carrots, squash. I did that and it was way better - Also yes we can't have soup but trying mixing a teaspoon of chicken stock in with some hot Water and sipping that, it's also allowed because it's low fat. I had to do the optifast stage a total of 3 times because my surgery kept getting postponed so it was easier the 3rd time around - Hopefully that won't happen to you though.

I think everyone kind of goes through the exact same thinking process of "oh my god, I can't believe it's gotten to this and I've had to have surgery to loose the weight" But honestly it's great that we are being so proactive about this entire thing, I have about 120lbs to loose and I know that if I did it by myself I would gain it back plus another 60lbs and I didn't want that, I knew I wouldn't be able to maintain, this band helps us keep the weight off. It's not a quick fix, we have to work just as hard as a normal person that goes to the gym to loose weight but we have an advantage - If we gain weight all we do is get a fill. I had the band done on the 12th this month and I've definitely gone through periods where I've thought "can I ever really do this?" I actually came out of the operating theatre and told my mum that I hated it and I wanted it out - It was the pain talking obviously lol. But just think of the end result - You're going to be happier, healthier and overall it will be the best possible thing for you (hopefully.) Good luck =)

Honestly the thing that helps getting food down is eating slower. And just a question but what do you mean you're struggling to get in 6 meals a day and drink Water? At this stage really you should just be trying to stay hydrated and having clear fluids? Or maybe that's just me - Either way it's definitely hard slowing down eating, I was on clear fluids last week and realised that I was eating Soup way too quick and ended up eating about a cup full which wasn't the best option, So started eating slower and now I only have half a cup. I've definitely heard about the papaya tablets but whether they work or not who knows, you could ask your surgeon/nurse next time you go in and they can say whether or not you could try them. Good luck =)

Also another thing for the optifast stage. I've tried the chocolate, vanilla and strawberry shakes - Overall I'd say the strawberry are better even though I don't really like strawberry, they're sweeter and when you do end up burping it up you don't feel like your going to puke. Also try putting cottes low fat low sugar choc syrup in the choc ones, same with vanilla and strawberry, hardly any calories and makes it taste better. I'm just over 2 weeks out at the moment (almost 3) and I'm still getting pains behind my port, so I'm ringing my nurse tomorrow to see what's up with that. Good luck =)

Lol I never would have thought of half of those to ask either - I wasn't naked, I was given a robe and these ugly ass paper underwear that tied up at the side, when I woke up from surgery one of the sides was untied and so was the robe so that it exposed up from my hooha and underneath my boobs lol. As for swimming, I've heard alot of people say that they're doctors tell them they can't swim for about a week to two weeks but I think that should only go with chlorine pools, sea salt helps you heal better (always has for me) so I don't see why that's a problem. Don't have sex so can't help you with number 3. And the one piece of advice - Yes you will have doubts, it's a surgery to help change your life, almost everyone on here does regret it straight after, but once you start seeing results you'll know this was right for you.

I don't get why someone would do that? She's taken all the steps to get the surgery, she obviously wanted it in the first place so that she was happier and healthier. So I'd maybe talk to her and ask her why her mindset has changed? Tell her you'll be there for her if she needs you to be but otherwise the whole reason she's had the surgery up to this point has been a waste. Yes it's not an easy fix, no surgery is but when she's gone through all of that and she's doing this now? Does she see a physciatrist? Because it sounds like she may need to see one. Either way her eating habits probably will change soon, I can't imagine that she can go on eating mac & cheese, candy etc for very long before going through the whole dumping thing that the bypass people do.

Surgeons here in australia are allowed to watch the surgery being done here but aren't allowed to even pick up an instrument and help or whatever until they have 5 years experience. For me I was told a certain doctor was doing my procedure but turns out another guy did it, my surgeon was there and that definitely gives me piece of mind because if someone had of gone wrong he would of been able to fix it straight away. They all need to start something but if I were you I would definitely be changing surgeons, yes he needs to learn about bariatric surgery BUT he should have a couple of years with an actual bariatric surgeon watching/observing how it's done before he should even consider banding others. If your surgery is being payed for by insurance obviously you can change surgeons, just tell your insurance maybe that you don't want your life in the hand of someone that has only done 3 lap band surgeries and if something where to happen, what will they have to fork out to you? Chances are they won't like hearing that. Good luck and I hope you find a great surgeon.

All I know is that I'm only 21 but my weight loss is going to be slow, I'm on medication that makes me over eat (although haven't reacted to it lately) and I was told it will slow the weightloss which blows, but I hope to prove the docs wrong =)

One thing to add - yes the optifast shakes are feral - had to do preop 3 times but I've heard that you can add the cottees syrups to your shakes - obviously the low fat low sugar ones - But overall try the strawberry ones - I hate strawberry but my surgeons nurse sent me out some samples to try and it was the only one I tried first up and didn't gag, it's very sweet.

That is absolutely normal, until you actually start getting the fills and get to your sweet spot it's easy to still over eat a little bit. Everyone is different with their weightloss because your an individual and it also depends on how early you get back into excercise and what not. Good luck =)

I would assume so, just stick to the soft fruits though like mango, kiwi fruit, banana. Or you could also try the tin fruits just make sure that there low in sugar.

So I was looking on the lapband website and found these recipes and thought I would post them for those that have had trouble finding recipes for the various recovery stages. Sorry it's so long but I thought alot of the recipes where great and had to share them lol. liquid Recipes* The Liquid Thin Mint Protein shake Serving size: 10 ounces Recipe makes: 2 Ingredients 8 ounces skim, 1% or soymilk 1 scoop chocolate Protein powder 1 Tablespoon chocolate fudge sugar-free instant pudding mix ½ teaspoon peppermint extract handful of ice Directions 1. In a blender, combine all ingredients, blending until smooth. Add more ice if desired. Enjoy your “Liquid Thin Mint” cold and frothy! Serving Size 10 ounces Recipe makes 2 servings Amount Per Serving Calories 110 Calories from Fat 5 Total Fat 0gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 105gTotal Carbohydrate 11gDietary Fiber 0gSugars 6gProtein 16g The Elvis Protein Shake Serving size: 12 ounces Recipe makes: 2 Ingredients 8 ounces skim, 1% or soymilk 6 ounce container light vanilla yogurt 1 scoop vanilla protein powder ½ small ripe banana 1 ½ Tablespoons natural creamy Peanut Butter handful of ice (about ½ cup) Directions 1. In a blender, combine all ingredients except ice. Add a small handful of ice and blend until smooth. If you like it frothier, add more ice! Remember to sip slowly Nutrition Facts Serving Size 12 ounces Recipe makes 2 servings Amount Per Serving Calories 220 Calories from Fat 60 Total Fat 6gSaturated Fat 1gTrans Fat 0gCholesterol 5gSodium 135gTotal Carbohydrate 20gDietary Fiber 1gSugars 13gProtein 22g The Caramel Crunch Protein Shake Serving size: 12 ounces Recipe makes: 2 Ingredients 8 ounces skim, 1% or soymilk 1 scoop vanilla protein powder 1 Tablespoon toasted wheat germ 1 Tablespoon sugar-free instant pudding mix, butterscotch flavor 1 teaspoons sugar free caramel syrup (such as Starbucks sugar-free caramel latte syrup) handful of ice Directions 1. In a blender, combine all ingredients, blending until smooth. Add more ice if desired. Enjoy your protein shake cold and frothy! Nutrition Facts Serving Size 12 ounces Recipe makes 2 servings Amount Per Serving Calories 130 Calories from Fat 5 Total Fat 0.5gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 115gTotal Carbohydrate 12gDietary Fiber 1gSugars 6gProtein 17g Mushie/Puree Recipes* Spicy Hummus Serving size: 1/4 cup Recipe makes: about 10 Ingredients 1 (15.5 ounce) can garbanzo Beans (chickpeas), drained 1 clove garlic, minced (about 1 teaspoon) 1/3 cup canned jalapeno slices, juice reserved 1 1/2 Tablespoons Tahini paste (sesame paste) 1 Tablespoon olive oil 2 Tablespoons lemon juice 1/4 teaspoon ground cumin small handful (about 1/4 cup), fresh cilantro salt, to taste Directions 1.) Place garbanzo beans, garlic, jalapeno slices with juice, Tahini, olive oil, lemon juice, and ground cumin into the bowl of a blender or food processor. Cover and puree until smooth. 2.) Add in fresh cilantro, and salt to taste. Pulse the food processor to fully combine the mixture. If hummus is too thick, slowly stream in a little Water or vegetable broth until the correct consistency is reached. 3.) Serve with "High Protein Chips" (recipe available in Lapband Recipes), or fresh cut veggies. Keep in the refrigerator until ready to eat! Nutrition Facts Serving Size 1/4 cup Recipe makes about 10 servings Amount Per Serving Calories 70 Calories from Fat 25 Total Fat 3gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 65gTotal Carbohydrate 9gDietary Fiber 2gSugars 1gProtein 3g Broccoli Soup-for-the-Soul Serving size: ½ cup Recipe makes: 9 Ingredients 1 onion, chopped 1 rib celery, chopped ½ teaspoon Kosher salt 2 cups chicken broth 1 bag frozen broccoli (about 4 cups) ¾ cup 2% reduced-fat evaporated milk ground black pepper to taste grated Parmesan cheese (optional) Directions 1. In a saucepan coated with sprayed with nonstick spay over medium heat, add chopped onion, celery, and salt. Sauté until onion is slightly golden, about 5-7 minutes. 2. Add broccoli and broth; bring to a boil. Reduce to a simmer, cover and simmer 10 minutes. Carefully puree Soup in a blender (remember to take the cork out of the blender to let the steam escape!) and return to heat. 3. Stir in milk and heat just until steaming. Be careful not to boil! Season to taste with salt and pepper. Pour into a mug and sprinkle on a little grated Parmesan cheese if desired. Enjoy being on pureed foods! Nutrition Facts Serving Size ½ cup Recipe makes 9 servings Amount Per Serving Calories 50 Calories from Fat 5 Total Fat 1gSaturated Fat 0gTrans Fat 0gCholesterol 5gSodium 180gTotal Carbohydrate 6gDietary Fiber 1gSugars 3gProtein 3g Golden Butternut Squash Soup Serving size: ½ cup Recipe makes: 8 Ingredients 1 sweet onion, thinly sliced 1 small butternut squash, peeled and chopped into ½ inch cubes (about 4 cups cubed squash) ½ teaspoon kosher salt 2 cups chicken broth 1 teaspoon minced fresh sage (or ½ teaspoon dried rubbed sage) ½ teaspoon minced fresh rosemary (or ¼ teaspoon dried) 1 teaspoon Splenda® Directions 1. Spray a large saucepan with non-stick spray. Add onion, butternut squash, and salt, cooking until onion is golden and squash is tender, about 15 minutes. 2. Stir in chicken broth, scraping the bottom of the pan to pick up the flavor on the bottom of the skillet. Simmer soup for 10 minutes to let the squash absorb the liquid. 3. Remove squash mixture and place in blender, blending until pureed (remember to remove top cork out of blender to let steam escape). Add squash puree back to the skillet. Stir in sage, rosemary, Splenda®, and salt and pepper to taste. Serve hot! Nutrition Facts Serving Size ½ cup Recipe makes 8 servings Amount Per Serving Calories 70 Calories from Fat 5 Total Fat 0.5gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 140gTotal Carbohydrate 16gDietary Fiber 3gSugars 3gProtein 3g Creamy Dreamy pumpkin Soup Serving size: ½ cup Recipe makes: 8 Ingredients 1 sweet onion, chopped 2 ribs celery, chopped ½ teaspoon salt 1 (14.5 ounce) can chicken broth 1 (15 ounce) can pumpkin puree ½ teaspoon poultry seasoning ½ teaspoon ground cinnamon ¼ teaspoon ground ginger 1/8 teaspoon ground black pepper 6 Fluid ounces evaporated low-fat milk (about half of a 12 ounce can) 1-2 teaspoons Splenda® (optional) Directions 1. Sauté onion, celery, and salt in a medium saucepan coated in nonstick spray until onions are golden. Add 1 can chicken broth; stir well to pick up the brown bits on the bottom of the pan. Bring to a boil; cover, reduce heat, and simmer 15 minutes. 2. Transfer broth mixture into the container of a blender or processor. Process until smooth. (Remember to remove the cork top of the blender or food processor to let the steam escape!) Return mixture to saucepan. 3. Stir in can of pumpkin, poultry seasoning, ground cinnamon, ground ginger, ground pepper, and Splenda (optional). Simmer for 10 minutes, stirring occasionally. 4. Turn off heat and stir in evaporated milk. Do not boil. Ladle into individual soup bowls. Nutrition Facts Serving Size ½ cup Recipe makes 8 servings Amount Per Serving Calories 50 Calories from Fat 10 Total Fat 1gSaturated Fat 0gTrans Fat 0gCholesterol 5gSodium 170gTotal Carbohydrate 8gDietary Fiber 3gSugars 5gProtein 4g Hot Chocolate Mousse Serving size: ½ cup Recipe makes: 6 Ingredients 6 ounces light vanilla yogurt 6 ounces silken tofu 1 small (1 ounce) package sugar-free instant chocolate pudding mix ½ teaspoon ground cinnamon 1 pinch cayenne pepper 2 cups sugar-free whipped topping, thawed Directions 1. In a medium bowl, beat together tofu and yogurt for 2 minutes. 2. Add pudding mix, beating for another 2 minutes. Mixture will be super-thick. 3. Add cinnamon, cayenne pepper, and 1 cup of the whipped topping; beat until combined. Fold in final cup of whipped topping. 4. Scoop into serving dishes and sprinkle with extra cinnamon. Refrigerate leftovers Nutrition Facts Serving Size ½ cup Recipe makes 6 servings Amount Per Serving Calories 90 Calories from Fat 5 Total Fat 0.5gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 120gTotal Carbohydrate 15gDietary Fiber 0gSugars 5gProtein 2g Soft Food Recipes* Power Pudding Serving size: ½ cup Recipe makes: 4 Ingredients 1 (1 ounce) package sugar-free instant pudding mix, any flavor 2/3 cup non-fat dry milk 2 cups skim or 1% milk Directions 1. In a medium bowl, add all ingredients and beat for 4 minutes. Pour into individual serving bowls, and refrigerate until set, about 5 minutes. Nutrition Facts Serving Size ½ cup Recipe makes 4 servings Amount Per Serving Calories 100 Calories from Fat 10 Total Fat 1.5gSaturated Fat 1gTrans Fat 0gCholesterol 10gSodium 160gTotal Carbohydrate 14gDietary Fiber 0gSugars 12gProtein 9g Not-Your-Cafeteria Egg salad Serving size: ½ cup Recipe makes: 4 Ingredients 4 hardboiled eggs, plus 4 hardboiled egg whites ¼ cup light or fat-free mayonnaise 1 Tablespoon yellow mustard 1 ½ teaspoons Dijon mustard 1 teaspoon chopped fresh dill fresh ground black pepper and salt, to taste handful fresh spinach leaves (optional) Directions 1. To hard boil eggs the easy way: carefully add eggs to a medium-sized saucepan and cover with water. Over medium-high heat, bring eggs to a boil. Turn off the heat, cover, and let set for 15 minutes. 2. Under cold running water, remove each shell from the eggs and place the 4 eggs and 4 egg whites into a bowl. Using two knives, chop up eggs into bite-sized pieces. Add rest of ingredients and mix thoroughly. Refrigerate until ready to eat. 3. To serve, enjoy a scoop over some fresh spinach leaves! Delish and super-nutritious! Nutrition Facts Serving Size ½ cup Recipe makes 4 servings Amount Per Serving Calories 150 Calories from Fat 90 Total Fat 10gSaturated Fat 2.5gTrans Fat 0gCholesterol 215gSodium 320gTotal Carbohydrate 2gDietary Fiber 0gSugars 1gProtein 10g Souper-Easy Mexican Bean Soup Serving size: ½ cup Recipe makes: 12 Ingredients 1 onion, chopped 2 cloves garlic 1 (16 ounce) can kidney beans, drained 1 (16 ounce) can pinto beans, drained 1 (16 ounce) can fat-free refried beans 1 (14.5 ounce) can Mexican style stewed tomatoes or diced tomatoes (do not drain) Directions 1. Spray bottom of large saucepan with non-stick cooking spray. Sauté onion and garlic for 3-5 minutes. 2. Add the rest of the ingredients, stirring until combined. If soup needs to be thinned out, stir in a little vegetable broth, chicken broth or water. Serve when steaming hot! Nutrition Facts Serving Size ½ cup Recipe makes 12 servings Amount Per Serving Calories 120 Calories from Fat 0 Total Fat 0gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 360gTotal Carbohydrate 22gDietary Fiber 8gSugars 2gProtein 7g Solid Recipes* Mini Greek Frittatas Serving size: 2 Frittatas Recipe makes: 12 Ingredients ½ cup crumbled feta cheese 1 small (10 ounce) package frozen chopped spinach, thawed 5 eggs, plus 5 egg whites, beaten together with 3 Tablespoons water ½ teaspoon kosher salt black pepper Directions 1.) Preheat oven to 375 degrees F. Coat mini-muffin pans well with non-stick cooking spray, and set aside. 2.) Squeeze excess water out of spinach using a paper towel. In a small bowl, mix together the feta cheese, spinach, salt and black pepper to taste. Using a teaspoon, fill the mini-muffin cups about 1/3 of the way with spinach-feta mixture. 3.) Using a ladle, fill the cups to just below the edge with the beaten eggs. Bake until golden, about 12 minutes. Enjoy immediately, or freeze to have throughout the week! (If frozen, just pull them out of the freezer and microwave for a delicious Breakfast or lunch!) Nutrition Facts Serving Size 2 Frittatas Recipe makes 12 servings Amount Per Serving Calories 60 Calories from Fat 30 Total Fat 3gSaturated Fat 1.5gTrans Fat 0gCholesterol 95gSodium 230gTotal Carbohydrate 2gDietary Fiber 0gSugars 0gProtein 5g Mexican Breakfast Casserole Serving size: 1 Recipe makes: 12 Ingredients 16 eggs, beaten well with ¼ cup water 1 bag (12 ounces) Morningstar Farms® frozen Sausage Crumbles 1 medium zucchini, sliced into half-moons (half circles) 2 cups salsa (your favorite kind will do!) 2 cups 2% low-fat shredded cheddar cheese Directions 1.) Preheat oven to 375 degrees F. 2.) Spray a 9x13 baking pan with non-stick cooking spray. Spread the frozen sausage crumbles on the bottom of the pan. Top with chopped zucchini. Pour beaten eggs over the sausage and zucchini. 3.) Bake for 30 minutes, remove from oven, and spread salsa over the cooked eggs. Top with cheese and return to oven for 5 – 7 more minutes, until cheese is melted. 4.) Cut into squares and serve hot! Nutrition Facts Serving Size 1 Recipe makes 12 servings Amount Per Serving Calories 190 Calories from Fat 80 Total Fat 9gSaturated Fat 3gTrans Fat 0gCholesterol 290gSodium 750gTotal Carbohydrate 7gDietary Fiber 2gSugars 2gProtein 18g Roma lunch Roll–Ups Serving size: 1 Recipe makes: 2 Ingredients 4 thin slices (or 2 thick slices) deli-style lean turkey 2 slices provolone cheese (reduced fat if available) 1 small ripe Roma tomato, chopped into small chunks 1 teaspoon Pesto (pre-made, jarred pesto can be found in most supermarkets) Directions 1. On a clean cutting board or a paper towel, lay down 2 slices of turkey, top with one slice of provolone cheese. Spread ½ teaspoon pesto onto the cheese, and place a few Roma tomato chunks down the middle in a line. 2. Starting at one end of the turkey round, roll-up the turkey and provolone cheese like a burrito, carefully tucking in the tomatoes. Insert a toothpick to keep it together. 3. Repeat for a second Roma Roll-Up and enjoy! Nutrition Facts Serving Size 1 Recipe makes 2 servings Amount Per Serving Calories 100 Calories from Fat 50 Total Fat 6gSaturated Fat 2.5gTrans Fat 0gCholesterol 35gSodium 510gTotal Carbohydrate 2gDietary Fiber 0gSugars 1gProtein 12g Individual Hawaiian Pizzas Serving size: 1 Recipe makes: 1 Ingredients 1 low-carb wrap (such as Tumaro’s Gourmet Low-in-Carb Tortillas) ¼ cup marinara sauce 6 Canadian bacon rounds (about 1 ounce chopped Canadian bacon) 2 Tablespoons pineapple tidbits, canned in its own juice (drained really well!) 3 Tablespoons low-moisture part-skim mozzarella cheese Directions 1.) Heat oven to 375 degrees F. Lay low-carb wrap on a non-stick baking sheet. Bake for about 5 minutes, until lightly toasted. 2.) Spread marinara sauce evenly over partially baked wrap. Top with Canadian bacon, pineapple, and mozzarella cheese. 3.) Bake for 10 minutes more, until cheese is melted. Sprinkle some dried oregano on top if you have it around! Cut into squares and enjoy! Nutrition Facts Serving Size 1 Recipe makes 1 servings Amount Per Serving Calories 220 Calories from Fat 60 Total Fat 7gSaturated Fat 1.5gTrans Fat 0gCholesterol 15gSodium 1000gTotal Carbohydrate 23gDietary Fiber 9gSugars 8gProtein 20g Family Night Meatloaf Serving size: 1 Recipe makes: 8 Ingredients 1 ½ pounds lean ground beef 1 egg plus 1 egg white, beaten together 2/3 cup quick-cooking oats 2 Tablespoons Worcestershire sauce 2 Tablespoons tomato paste 1 (14.5-ounce) can petite diced tomatoes, drained well ¼ teaspoon dried thyme 1/8 teaspoon ground allspice 1 teaspoon kosher salt ½ teaspoon fresh ground black pepper ½ small sweet onion 2 cloves garlic Sauce for Topping: 1 cup ketchup 3 Tablespoons red wine vinegar or cider vinegar 3 Tablespoon Splenda® Directions 1.) Heat oven to 350 degrees F. 2.) In a small bowl, whisk ketchup, vinegar, and Splenda® together. Set aside. 3.) In a large bowl, add ground beef, beaten eggs, oats, Worcestershire sauce, tomato paste, canned tomatoes, thyme, allspice, salt and pepper. Grate in the onion and garlic. (This will produce a smooth onion and garlic pulp!) 4.) Using VERY clean hands (or gloves), work all the ingredients together just until well combined. Try not to over mix! Shape into a meatloaf rectangle and place into a 9x13 inch pan lightly coated with cooking spray. 5.) Bake for 30 minutes, pour sauce over the top of the meatloaf, and bake 30 more minutes. Let rest for five minutes. Serve hot Nutrition Facts Serving Size 1 Recipe makes 8 servings Amount Per Serving Calories 170 Calories from Fat 40 Total Fat 4.5gSaturated Fat 1.5gTrans Fat 0gCholesterol 75gSodium 550gTotal Carbohydrate 12gDietary Fiber 7gSugars 6gProtein 19g White Chicken Chili Serving size: 1 Recipe makes: 8 Ingredients 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized chunks 1 large onion, chopped 2 cloves garlic, minced 2 teaspoons ground cumin 1 ½ teaspoons dried oregano ¼ teaspoon chili powder 1 (14 ounce) can chicken broth 1 (10 ounce) can Ro-tel® tomatoes, drained 2 (14.5 ounce) cans great northern beans, drained 2 cups shredded 2% reduced-fat Mexican blend cheese (or Monterey-Jack cheese) 1-2 teaspoons Splenda® Directions 1. Spray a large Dutch oven or stock pot with nonstick cooking spray and heat over medium high. Add onion, and cook until slightly translucent, about 2-3 minutes. 2. Add chicken and garlic. Sauté until chicken is cooked though. 3. Add cumin, oregano, chili powder, chicken broth, Ro-tel®, and beans. Simmer for 20 minutes. 4. Turn off heat, and stir in cheese. Salt and pepper to taste. 5. Serve hot. Top with fat-free sour cream and sliced green onions if desired. Leftovers freeze beautifully! Nutrition Facts Serving Size 1 Recipe makes 8 servings Amount Per Serving Calories 310 Calories from Fat 90 Total Fat 10gSaturated Fat 5gTrans Fat 0gCholesterol 20gSodium 580gTotal Carbohydrate 19gDietary Fiber 6gSugars 2gProtein 34g Cheesy Chicken Enchiladas Serving size: 1 Recipe makes: 10 Ingredients 4 large cooked boneless, skinless chicken breasts (about 4 cups) 1 cup non-fat Greek yogurt 1 (10 ¾ ounce) can low-fat cream of chicken condensed soup 10 ounces (about 2 cups) reduced-fat 2% shredded cheddar cheese 1 (4 ounce) can mild green chopped chilies, drained about 10 low-carb flour tortillas : Cheesy Topping: 1 (10 ¾ ounce) can low-fat cream of chicken condensed soup 8 ounces light or fat free sour cream 1 ½ cups 2% reduced fat shredded Mexican shredded cheese blend ¼ cup sliced green onions (optional) Directions 1. Preheat oven to 350 degrees F and spray a 9x13 inch baking dish with nonstick cooking spray; set aside. 2. Mix together the chicken, yogurt, condensed soup, shredded cheddar cheese, and green chilies. Stuff each tortilla with ½ cup of chicken mixture, and roll up. Place each rolled up tortilla seam side down in the baking dish. Set aside. 3. Mix together all ingredients for the topping, except the green onions. Spread the cheesy topping evenly over the enchiladas. 4. Bake uncovered for 30 minutes, until toasty and bubbly. 5. Sprinkle chopped green onions over enchiladas and serve! Nutrition Facts Serving Size 1 Recipe makes 10 servings Amount Per Serving Calories 310 Calories from Fat 0 Total Fat 9gSaturated Fat 4gTrans Fat 0gCholesterol 50gSodium 780gTotal Carbohydrate 23gDietary Fiber 8gSugars 4gProtein 33g Noodle-less Spaghetti Sauce Mugs Serving size: 1 Recipe makes: 6 Ingredients 1 pound lean ground beef (such as ground sirloin) ½ teaspoon kosher salt 1 onion, diced 2 garlic cloves, minced 1 green bell pepper, diced about 3 pounds fresh Roma tomatoes, enough for about 6 cups (you could also use any tomato that is ripe and juicy!) 2 Tablespoons fresh basil, chopped 1 teaspoon fresh rosemary, minced 1 Tablespoon fresh Italian parsley, minced 2 teaspoons dried oregano 1-2 teaspoons Splenda® 6 Tablespoons shredded low-moisture, part-skim mozzarella cheese Directions 1.) Spray a medium-sized skillet or large pot with non-stick cooking spray. Season ground beef with salt. Over medium heat, sauté ground beef until cooked through. Remove from skillet and set aside on a plate. 2.) Lightly spray skillet again and add onion, garlic, and bell pepper, cooking until onion is translucent, about 5-7 minutes. 3.) Add tomatoes, basil, rosemary, oregano, parsley, and Splenda®. Simmer for 15 minutes. 4.) Ladle 1 ½ cups of the tomato sauce mixture into a blender. Blend until pureed, then add the tomato puree back to the skillet. Add in the cooked ground beef. 5.) To serve, scoop out a portion of Noodle-less Spaghetti Sauce into each mug, and top with a Tablespoon of shredded mozzarella cheese. 6.) Optional: Place the Sauce-filled mugs on a baking sheet, and place in the oven under low broil. Cook just until slightly browned and toasty! Be careful, mugs will be hot! Perfect for a cold day! Nutrition Facts Serving Size 1 Recipe makes 6 servings Amount Per Serving Calories 170 Calories from Fat 50 Total Fat 6gSaturated Fat 2.5gTrans Fat 0gCholesterol 45gSodium 260gTotal Carbohydrate 13gDietary Fiber 4gSugars 7gProtein 19g Meatball Stuffed Bell Peppers Serving size: 1 Recipe makes: 8 Ingredients 1 small onion, grated 1 egg ¼ cup chopped fresh Italian parsley leaves 3 tablespoons ketchup 2 cloves garlic, minced 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup grated Parmesan cheese ¼ cup quick “one minute” oats 1 pound lean ground turkey 4 bell peppers, halved and seeded (any color bell pepper is good!) ½ cup marinara sauce Directions 1. Preheat the oven to 375 degrees F. Spray a 9x13 baking dish with nonstick cooking spray and set aside. 2. Whisk the onion, egg, parsley, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and quick oats. Gently mix in the turkey until well combined. 3. Fill the pepper halves with the turkey mixture, dividing equally and mounding slightly. Each bell pepper will contain a little more than 1/3 cup of the meatball mixture. Arrange the stuffed peppers in the baking dish. Spoon 1 Tablespoon of the marinara sauce over each bell pepper. 4. Bake uncovered until the peppers are tender and beginning to brown, about 40-45 minutes. Transfer the Meatball Stuffed Bell Peppers to a platter and serve. Nutrition Facts Serving Size 1 Recipe makes 8 servings Amount Per Serving Calories 130 Calories from Fat 30 Total Fat 3.5gSaturated Fat 1gTrans Fat 0gCholesterol 55gSodium 500gTotal Carbohydrate 9gDietary Fiber 2gSugars 5gProtein 18g Asian Stir Fry for One Serving size: 1 Recipe makes: 1 Ingredients 1 small boneless skinless chicken breast (about 3 ounces) 1 cup Asian frozen vegetable mix (typically a mix of snow peas, water chestnuts, carrots, green beans, and other vegetables) 2 teaspoons soy sauce ¼ teaspoon fresh grated ginger ½ teaspoon toasted sesame oil salt and pepper, to taste Directions 1. Spray a small skillet with nonstick cooking spray and heat on medium high. 2. Cut chicken breast up into bite sized chunks, season with salt and pepper, and add to skillet. Sear chicken until cooked through, then add the frozen vegetables, soy sauce, and grated ginger. Continue cooking until vegetables are tender but crisp. 3. Turn off heat and drizzle on toasted sesame oil. Pour onto a serving plate and enjoy! Nutrition Facts Serving Size 1 Recipe makes 1 servings Amount Per Serving Calories 150 Calories from Fat 30 Total Fat 3.5gSaturated Fat 0.5gTrans Fat 0gCholesterol 50gSodium 400gTotal Carbohydrate 7gDietary Fiber 1gSugars 3gProtein 22g Lettuce Tacos Serving size: 1 Recipe makes: 8 Ingredients ½ onion, chopped 2 cloves garlic, minced 3 Tablespoons tomato paste 1 pound lean ground turkey or sirloin 1 (14.5 ounce) can diced tomatoes, drained 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon kosher salt 1/3 cup shredded 2% low-fat Mexican cheese blend 1 head Boston lettuce, rinsed (also called Bibb or Butter lettuce) Directions 1. Spray a medium-sized skillet with cooking spay, and place on stovetop on medium heat. 2. Add onion, sautéing until translucent. Add garlic and cook 1 minute. Stir in tomato paste. Add ground meat, diced tomatoes, spices and salt, breaking up meat with a wooden spoon as it cooks. Sauté until meat is fully cooked through, about 12 minutes. Add cheese to mixture, and remove from heat. 3. Remove leaves from lettuce head so that “cups” are formed to hold tacos. Scoop about 1/3 cup of taco mixture into each lettuce leaf, and top with chopped tomatoes, beans, fat free sour cream, or sliced green onions. Nutrition Facts Serving Size 1 Recipe makes 8 servings Amount Per Serving Calories 100 Calories from Fat 20 Total Fat 2gSaturated Fat 0.5gTrans Fat 0gCholesterol 25gSodium 440gTotal Carbohydrate 5gDietary Fiber 1gSugars 2gProtein 16g Caribbean Sauté Serving size: ½ cup Recipe makes: 10 Ingredients 1 medium Vidalia onion, cut in half and sliced ½ yellow bell pepper, chopped or sliced ½ red bell pepper, chopped or sliced 1 (20-ounce) can black beans, drained 2 (8-ounce) cans pineapple tidbits or crushed pineapple in its own juice, drained ½ (4.5-ounce) can chopped green chilies (optional; good if you like the heat!) ½ teaspoon kosher salt ½ cup low-fat shredded Monterey-Jack cheese ½ cup fresh cilantro, chopped Directions 1.) Coat a medium-sized non-stick skillet with cooking spray. 2.) Over medium heat, add onion and bell peppers, sautéing for about 5 minutes, until veggies are tender. Add black beans, pineapple, salt, and green chilies, if desired. Cook another ten minutes, or until heated through. Stir in cheese. Pour Caribbean Sauté into a serving bowl and top with fresh cilantro. Nutrition Facts Serving Size ½ cup Recipe makes 10 servings Amount Per Serving Calories 80 Calories from Fat 5 Total Fat 0.5gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 340gTotal Carbohydrate 16gDietary Fiber 4gSugars 6gProtein 5g Don't Miss Your Fried" Chicken Bites Serving size: about 3 ounces Recipe makes: 6 Ingredients 1 pound boneless skinless chicken breast tenderloins 1 cup low-fat buttermilk 1 box baked whole-wheat crackers (look for a kind where the ingredients are simply whole wheat and salt; such as Whole Food's 365 Woven Wheat Crackers, or low-fat Triscuits) 3 Tablespoons grated Parmesan or Romano cheese Directions 1.) Preheat oven to 350 degrees F. 2.) Take each chicken tenderloin and cut into large bite-sized pieces (appetizer size). Salt and pepper chicken pieces. Place all chicken pieces into a large bowl and pour buttermilk over. Marinate 10 minutes. 3.) Meanwhile, pulverize box of crackers in a food processor or blender until crumbly (you can also use a zip-top bag and rolling pin to crush the crackers). Pour the cracker crumbs out onto a plate or bowl. Take each chicken piece out of the buttermilk and coat in the cracker mixture. Repeat for the rest of the chicken. 4.) Lay cracker-covered chicken pieces on to a baking sheet coated in nonstick cooking spray, and sprinkle grated Parmesan cheese on top. 5.) Bake for 15 - 20 minutes, or until juices run clear. If desired, turn oven to low broil for 1-2 minutes to toast top of chicken bites. Remove from oven and let cool. Serve warm with Maple Mustard Sauce (recipe can be found in LAP-BAND® recipes), or "Your Veggies Will Love This!" Ranch Dip (recipe can be found in LAP-BAND® recipes). Nutrition Facts Serving Size about 3 ounces Recipe makes 6 servings Amount Per Serving Calories 200 Calories from Fat 30 Total Fat 3gSaturated Fat 1.5gTrans Fat 0gCholesterol 50gSodium 150gTotal Carbohydrate 19gDietary Fiber 2gSugars 2gProtein 23g Love Your LAP-BAND®" Blueberry pancakes Serving size: 2 pancakes Recipe makes: 5 Ingredients 2 eggs 1 cup low-fat cottage cheese 1/2 small ripe banana 2 Tablespoons Splenda 1 cup uncooked quick one-minute oats 1/2 teaspoon baking powder 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 cup blueberries frozen or fresh Sugar-free Blackberry Maple Syrup (recipe can be found in LAP-BAND® recipes) Directions 1.) In a food processor or blender, add eggs and pulse to beat. (Unfortunately a hand-held mixer will NOT work! Only a food processor or blender will smooth down the batter into a pancake consistency). Next, add cottage cheese, banana, and Splenda, processing or blending until cottage cheese is smooth. Then, add the oats, baking powder, vanilla extract and cinnamon. Process until well-combined. Stir in blueberries. 2.) Heat a flat skillet or griddle over medium heat. Coat skillet with nonstick cooking spray. 3.) Using a large spoon, ladle, or cookie scoop, pour in about 1/4 cup of batter for one pancake. Cook each pancake about 3 minutes per side. Serve with Sugar-free Blackberry Maple Syrup, or your favorite sugar-free syrup. "Love Your LAP-BAND®" Blueberry Pancakes also taste great on their own! Nutrition Facts Serving Size 2 pancakes Recipe makes 5 servings Amount Per Serving Calories 150 Calories from Fat 35 Total Fat 3.5gSaturated Fat 1gTrans Fat 0gCholesterol 90gSodium 250gTotal Carbohydrate 21gDietary Fiber 3gSugars 6g

Hey emirichmond, honestly it would probably be better for them to do that, at least that way it's slowly filled and you won't have to get an unfill because it's too tight.

Honestly there arent any good books I've found yet - For the mushy stage though I'd suggest some Pasta sauce blended up and then put it over some cottage cheese and warm up - Add some parmesan as well if you want. I was also told whatever the family have just to have that as well but blend it up and thin it out - saves you heaps because you're not buying other stuff. Be careful about rice and pasta at that stage though as it could possibly still swell in the pouch. You can also try the recipe forum part on here as well =)

You know I don't get why so many doctors are against certain weight loss surgeries - A doctor usually wants the best for his patient and overall for the patient to be in the best health so I honest to god don't know why they judge it so much - I mean yes once you get skinny you're obviously going to not need to go to the doctors as much for certain things but seriously? If you don't need a referral for the actual process maybe just find another doctor for the 6month evaluation and then once that's over go back to him?

I definitely agree with monkey. I mean who wants to know that your stomach is still inside you just sewn up like that? Not me lol. There's also a website called www.thinnertimes.com it has alot of wls patients that have the bypass, band and sleeve - You could always sign up there and see different peoples testimonials as whoever you ask on here is always going to be partial to the band if you know what I mean.

Hey Tracie, alot of people basically have the same thought process - Those that have the band don't want there stomachs messed with and those that get the bypass don't want to go thru all of the adjustments - It's just what works for you. For me, my hospital funded my entire operation and they only did lap bands so that was my only choice - Even if I was given the opportunity to choose between band, bypass or sleeve I still would have picked band as it's reversible. Good luck deciding =)

Just one thing to add - If you do have it again for the next day maybe try drenching it in sauce so that it's not so dry.

Wow, I knew people could have reactions to the silicone but that's amazing that you've had to go thru that, I mean it's great that you lost some weight but the way that it happened was horrible. Hope you feel better.

So my dietician rang today and asked how I was going - pretty good so far and I told her I've been having pumpkin soup which she said I shouldnt but because I wasn't having any problems with it going down it was fine. Anyway I don't really have any clues for the pureed/mushie stage. I have a book that says whatever the family has just have that and thin it out a bit more but I want something more band friendly. My dietician said the consistency should be like custard where it sticks to the spoon but drips off and so that when it's in my stomach it can slowly go thru but I dunno. Any suggestions? It also sucks because alot of the band friendly stuff I don't like - Never tried cottage cheese, nothing involving tuna, partial to refried beans as I can always substitute for baked beans. So any recipes or anything?