Snappish

Sure! It was a lot of work, but so worth it. When is your surgery?
We used this recipe for the bone broth. She used oxtail and knuckle bones, but we didn't roast them first. She said she didn't like the smell that comes from doing that. We also used the instant pot and it took about 4 hours instead of 24. We strained it and discarded all of the vegetables and meat and strained it through cheese cloth, then put it in the fridge overnight. The next day it was like jello and I skimmed all of the fat off and portioned out the remainder into 1oz portions using these 2oz condiment cups, but ice cube trays could work. These make a LOT through. I used about 32 for each flavor and gave the rest to my friend. She is actually going to do the post-op broth/shake thing with me to kick start her weight loss (she isn't having surgery).
The chicken broth was pretty much a whole chicken with a hodge-podge of veggies (onions, leeks, carrots, celery, turnips, parsnips) thrown into a big stock pot. She had a couple of bay leaves in there and other seasonings (but not salt). She didn't use a recipe for this, but instead kept it as basic as possible. We let that simmer (with lid off, never boiling) until the chicken could be stuck through easily with a fork and the vegetables were soft. It took a little longer and could probably also be done in an instant pot, but we were doing so much we did it on the stovetop. We refrigerated this overnight as well when it was done. The next day we took the chicken out and shred it to use later, separated the veggies out. We divided this into thirds putting two smaller pots of the broth on the stove. In one pan she put mexican seasonings (I didn't see exactly what though) and in another asian seasonings. I saw star anise and a cinnamon stick, and the rest were spices that she brought from her home in France...so no idea there, but again, think asian inspired. We let those simmer for a while to take up the flavors. After everything was cooled and strained through cheesecloth one last time, I separated them into 1oz portions. All have been frozen.
Sorry I can't be more specific on the chicken broth, its basically throw what you have in there to cook, and then add other seasonings for slightly different flavors and variety. They all turned out so good!
I am attaching pictures of my 'bariatric' shelf in my freezer. Yes, I am aware of the irony of my little broths being in a Drumstick box! ? I took the picture before I put my protein water pops in to freeze.
I used these little zip sleeves (they come with a funnel) and this protein water. I did find a strawberry-watermelon flavor at costco last time I was there, but won't hold my breath they will be there the next time I go. My nutritionist said they are fine to have, they just don't count as a protein replacement because shakes are 8oz and these are 16.9oz so less likley to be able to drink them all at once like a shake. I figure, whenever I get some protein in, I will take it.
I hope all of that helps!

Sure! It was a lot of work, but so worth it. When is your surgery?
We used this recipe for the bone broth. She used oxtail and knuckle bones, but we didn't roast them first. She said she didn't like the smell that comes from doing that. We also used the instant pot and it took about 4 hours instead of 24. We strained it and discarded all of the vegetables and meat and strained it through cheese cloth, then put it in the fridge overnight. The next day it was like jello and I skimmed all of the fat off and portioned out the remainder into 1oz portions using these 2oz condiment cups, but ice cube trays could work. These make a LOT through. I used about 32 for each flavor and gave the rest to my friend. She is actually going to do the post-op broth/shake thing with me to kick start her weight loss (she isn't having surgery).
The chicken broth was pretty much a whole chicken with a hodge-podge of veggies (onions, leeks, carrots, celery, turnips, parsnips) thrown into a big stock pot. She had a couple of bay leaves in there and other seasonings (but not salt). She didn't use a recipe for this, but instead kept it as basic as possible. We let that simmer (with lid off, never boiling) until the chicken could be stuck through easily with a fork and the vegetables were soft. It took a little longer and could probably also be done in an instant pot, but we were doing so much we did it on the stovetop. We refrigerated this overnight as well when it was done. The next day we took the chicken out and shred it to use later, separated the veggies out. We divided this into thirds putting two smaller pots of the broth on the stove. In one pan she put mexican seasonings (I didn't see exactly what though) and in another asian seasonings. I saw star anise and a cinnamon stick, and the rest were spices that she brought from her home in France...so no idea there, but again, think asian inspired. We let those simmer for a while to take up the flavors. After everything was cooled and strained through cheesecloth one last time, I separated them into 1oz portions. All have been frozen.
Sorry I can't be more specific on the chicken broth, its basically throw what you have in there to cook, and then add other seasonings for slightly different flavors and variety. They all turned out so good!
I am attaching pictures of my 'bariatric' shelf in my freezer. Yes, I am aware of the irony of my little broths being in a Drumstick box! ? I took the picture before I put my protein water pops in to freeze.
I used these little zip sleeves (they come with a funnel) and this protein water. I did find a strawberry-watermelon flavor at costco last time I was there, but won't hold my breath they will be there the next time I go. My nutritionist said they are fine to have, they just don't count as a protein replacement because shakes are 8oz and these are 16.9oz so less likley to be able to drink them all at once like a shake. I figure, whenever I get some protein in, I will take it.
I hope all of that helps!

I am a newbie that has been gathering information for a few years. I was surprised to find that I had created a profile back in 2016 on here when I first was considering my options.
I finally decided not only do I need to do this...I am READY to do this! I am a self-pay, so the process has moved quickly from my initial telehealth visit on June 24th to getting the call today that I am scheduled for surgery on July 30th (no time set yet)!
I am super excited and have my fingers crossed that elective surgeries aren't cancelled between now and then. I am so ready to get rid of this extra weight!

I am a newbie that has been gathering information for a few years. I was surprised to find that I had created a profile back in 2016 on here when I first was considering my options.
I finally decided not only do I need to do this...I am READY to do this! I am a self-pay, so the process has moved quickly from my initial telehealth visit on June 24th to getting the call today that I am scheduled for surgery on July 30th (no time set yet)!
I am super excited and have my fingers crossed that elective surgeries aren't cancelled between now and then. I am so ready to get rid of this extra weight!