Jeffrey Stern

Here's some tough love people... STOP !!! You've gone through so much (as far as surgery and recovery goes) and why do you want to sabotage that? Yes we are all human and that can be tough. However... please...you MUST make a conscious effort to eat healthy. BE STRONG!! don't let the devil do it I know you can
quick story...out with friend for lunch in a food court not a lot of healthy food options. However I found a bowl of chili at a Tim Hortons...(personally I like Wendy's better they have hot sauce... but I digress) and my friend had Burger King. I so wanted to reach over and grab a french fry...but the good little angel on my shoulder (and not the devil ) said NO Jeffrey you have come too far !
I have made a conscious decision to stay away from carbs/gluten and of course sugar (especially if you have type 2 diabetes like me) . That means NO NO NO Pasta, rice, and bread unless it's gluten free. There are so many options out there now to sub for all that. Not to mention blogs and websites dedicated to cooking for bariatric patients. You would be amazed how cauliflower has subbed for so many recipes for example. And tastes great really
So PLEASE !! even if I don't know you...I respect you for having gone through the same physical anguish I have and don't F**K it up. Here are a couple of recipes...try and good health
Cauliflower Fried Rice-like
Ingredients
1 small head cauliflower
2 teaspoons olive oil, plus more if serving with eggs
3 carrots, peeled and diced
3 scallions, thinly sliced at an angle (separate white bottoms and green tops)
1 cup frozen peas, defrosted and drained
2 cloves garlic, peeled and minced
Two 1-inch pieces fresh ginger, peeled and minced
1 tablespoon sesame oil
1 tablespoon soy sauce
Salt and freshly ground pepper
1 pound Chinese barbecue pork, diced (optional)
4 eggs (optional)

Preparation
1. Halve the cauliflower through the stem. Cut out and discard the tough,
leafy parts and cut the head into florets. Rinse in cold Water and dry.
2. Working in batches (do not overcrowd the bowl, fill it only about halfway),
add the florets to the bowl of a food processor fitted with the steel blade and pulse until it resembles rice,
about 30 seconds. Repeat with remaining cauliflower. Set aside for immediate use or store, covered,
in the refrigerator for up to 5 days.
3. In a large nonstick pan, heat the olive oil over medium-high heat until hot.
Add the carrots and the white bottoms of the scallions. Season with salt and pepper and cook,
stirring occasionally, until slightly softened, about 3 minutes.
4. Add the peas, garlic and ginger, and cook, stirring occasionally, for 1 to 2 minutes.
Add the cauliflower rice and stir to combine.
5. Add sesame oil and soy sauce and continue to cook, stirring to combine,
about 2 minutes (do not overcook or cauliflower will become mushy).
If using pork, add it to the pan, and toss to heat through. Taste to correct seasoning;
add salt and pepper if necessary. Transfer to a serving bowl and top with remaining green scallions.
6. If serving with eggs, in the same pan that you cooked the rice,
add about two teaspoons of olive oil and heat over medium until warm.
Add eggs, one at a time, keeping them separate. Cook until whites are set and yolks are to your liking,
about 5 to 6 minutes. Serve egg on top of rice.
Sticky Cauliflower
1-2 tbsp. vegetable oil
1 1/4 cups unflavored soy or almond milk
1 cup whole wheat flour
1/2 tsp. salt
1/2 tsp. baking powder
1 large cauliflower crown, broken into florets
1/2 cup soy sauce
1/2 cup maple Syrup (low sugar/or fake syrup low sugar)
1/4 cup rice vinegar
2 tsp. sesame oil
2 tsp. fresh grated ginger
2 garlic cloves, minced
1 tsp. sriracha
1 tbsp. cornstarch
1/4 cup cold water
2 scallions, chopped
toasted sesame seeds
cooked rice, for serving
Instructions
Preheat oven to 450° (preheating is crucial here, so don't skip it).
Use about 1 tablespoon of vegetable oil to coat the bottom of a large roasting pan or oven-safe skillet.
Stir milk, flour, salt and baking powder together in small bowl.
Dip cauliflower florets in mixture to coat, shaking off any excess batter. Arrange in a single layer in roasting pan or skillet.
Bake 10 minutes.
While cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and Sriracha in a small saucepan.
Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes.
Stir cornstarch and water together in a small container until cornstarch is fully dissolved.
Add to soy sauce mixture and stir to blend. Remove from heat.
Remove cauliflower from oven and flip. Lightly brush florets with remaining tablespoon of oil.
Return to oven and bake 5 minutes more, until they begin to sizzle and lightly crisp.
Remove from oven and pour sauce over florets.
Return to oven and bake 3-4 minutes more, just until sauce becomes very sticky and coasts florets.
Serve over rice (optional) and sprinkle with sesame seeds and scallions.
Notes
You can also skip the rice and serve the cauliflower as a wing-style appetizer.

Here's some tough love people... STOP !!! You've gone through so much (as far as surgery and recovery goes) and why do you want to sabotage that? Yes we are all human and that can be tough. However... please...you MUST make a conscious effort to eat healthy. BE STRONG!! don't let the devil do it I know you can
quick story...out with friend for lunch in a food court not a lot of healthy food options. However I found a bowl of chili at a Tim Hortons...(personally I like Wendy's better they have hot sauce... but I digress) and my friend had Burger King. I so wanted to reach over and grab a french fry...but the good little angel on my shoulder (and not the devil ) said NO Jeffrey you have come too far !
I have made a conscious decision to stay away from carbs/gluten and of course sugar (especially if you have type 2 diabetes like me) . That means NO NO NO Pasta, rice, and bread unless it's gluten free. There are so many options out there now to sub for all that. Not to mention blogs and websites dedicated to cooking for bariatric patients. You would be amazed how cauliflower has subbed for so many recipes for example. And tastes great really
So PLEASE !! even if I don't know you...I respect you for having gone through the same physical anguish I have and don't F**K it up. Here are a couple of recipes...try and good health
Cauliflower Fried Rice-like
Ingredients
1 small head cauliflower
2 teaspoons olive oil, plus more if serving with eggs
3 carrots, peeled and diced
3 scallions, thinly sliced at an angle (separate white bottoms and green tops)
1 cup frozen peas, defrosted and drained
2 cloves garlic, peeled and minced
Two 1-inch pieces fresh ginger, peeled and minced
1 tablespoon sesame oil
1 tablespoon soy sauce
Salt and freshly ground pepper
1 pound Chinese barbecue pork, diced (optional)
4 eggs (optional)

Preparation
1. Halve the cauliflower through the stem. Cut out and discard the tough,
leafy parts and cut the head into florets. Rinse in cold Water and dry.
2. Working in batches (do not overcrowd the bowl, fill it only about halfway),
add the florets to the bowl of a food processor fitted with the steel blade and pulse until it resembles rice,
about 30 seconds. Repeat with remaining cauliflower. Set aside for immediate use or store, covered,
in the refrigerator for up to 5 days.
3. In a large nonstick pan, heat the olive oil over medium-high heat until hot.
Add the carrots and the white bottoms of the scallions. Season with salt and pepper and cook,
stirring occasionally, until slightly softened, about 3 minutes.
4. Add the peas, garlic and ginger, and cook, stirring occasionally, for 1 to 2 minutes.
Add the cauliflower rice and stir to combine.
5. Add sesame oil and soy sauce and continue to cook, stirring to combine,
about 2 minutes (do not overcook or cauliflower will become mushy).
If using pork, add it to the pan, and toss to heat through. Taste to correct seasoning;
add salt and pepper if necessary. Transfer to a serving bowl and top with remaining green scallions.
6. If serving with eggs, in the same pan that you cooked the rice,
add about two teaspoons of olive oil and heat over medium until warm.
Add eggs, one at a time, keeping them separate. Cook until whites are set and yolks are to your liking,
about 5 to 6 minutes. Serve egg on top of rice.
Sticky Cauliflower
1-2 tbsp. vegetable oil
1 1/4 cups unflavored soy or almond milk
1 cup whole wheat flour
1/2 tsp. salt
1/2 tsp. baking powder
1 large cauliflower crown, broken into florets
1/2 cup soy sauce
1/2 cup maple Syrup (low sugar/or fake syrup low sugar)
1/4 cup rice vinegar
2 tsp. sesame oil
2 tsp. fresh grated ginger
2 garlic cloves, minced
1 tsp. sriracha
1 tbsp. cornstarch
1/4 cup cold water
2 scallions, chopped
toasted sesame seeds
cooked rice, for serving
Instructions
Preheat oven to 450° (preheating is crucial here, so don't skip it).
Use about 1 tablespoon of vegetable oil to coat the bottom of a large roasting pan or oven-safe skillet.
Stir milk, flour, salt and baking powder together in small bowl.
Dip cauliflower florets in mixture to coat, shaking off any excess batter. Arrange in a single layer in roasting pan or skillet.
Bake 10 minutes.
While cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and Sriracha in a small saucepan.
Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes.
Stir cornstarch and water together in a small container until cornstarch is fully dissolved.
Add to soy sauce mixture and stir to blend. Remove from heat.
Remove cauliflower from oven and flip. Lightly brush florets with remaining tablespoon of oil.
Return to oven and bake 5 minutes more, until they begin to sizzle and lightly crisp.
Remove from oven and pour sauce over florets.
Return to oven and bake 3-4 minutes more, just until sauce becomes very sticky and coasts florets.
Serve over rice (optional) and sprinkle with sesame seeds and scallions.
Notes
You can also skip the rice and serve the cauliflower as a wing-style appetizer.

I am on board with staying away from the carbs issue not even whole wheat or brown rice for me...there are so many alternatives out there. Carbs and gluten are the devils work !!! LOL

Here's some tough love people... STOP !!! You've gone through so much (as far as surgery and recovery goes) and why do you want to sabotage that? Yes we are all human and that can be tough. However... please...you MUST make a conscious effort to eat healthy. BE STRONG!! don't let the devil do it I know you can
quick story...out with friend for lunch in a food court not a lot of healthy food options. However I found a bowl of chili at a Tim Hortons...(personally I like Wendy's better they have hot sauce... but I digress) and my friend had Burger King. I so wanted to reach over and grab a french fry...but the good little angel on my shoulder (and not the devil ) said NO Jeffrey you have come too far !
I have made a conscious decision to stay away from carbs/gluten and of course sugar (especially if you have type 2 diabetes like me) . That means NO NO NO Pasta, rice, and bread unless it's gluten free. There are so many options out there now to sub for all that. Not to mention blogs and websites dedicated to cooking for bariatric patients. You would be amazed how cauliflower has subbed for so many recipes for example. And tastes great really
So PLEASE !! even if I don't know you...I respect you for having gone through the same physical anguish I have and don't F**K it up. Here are a couple of recipes...try and good health
Cauliflower Fried Rice-like
Ingredients
1 small head cauliflower
2 teaspoons olive oil, plus more if serving with eggs
3 carrots, peeled and diced
3 scallions, thinly sliced at an angle (separate white bottoms and green tops)
1 cup frozen peas, defrosted and drained
2 cloves garlic, peeled and minced
Two 1-inch pieces fresh ginger, peeled and minced
1 tablespoon sesame oil
1 tablespoon soy sauce
Salt and freshly ground pepper
1 pound Chinese barbecue pork, diced (optional)
4 eggs (optional)

Preparation
1. Halve the cauliflower through the stem. Cut out and discard the tough,
leafy parts and cut the head into florets. Rinse in cold Water and dry.
2. Working in batches (do not overcrowd the bowl, fill it only about halfway),
add the florets to the bowl of a food processor fitted with the steel blade and pulse until it resembles rice,
about 30 seconds. Repeat with remaining cauliflower. Set aside for immediate use or store, covered,
in the refrigerator for up to 5 days.
3. In a large nonstick pan, heat the olive oil over medium-high heat until hot.
Add the carrots and the white bottoms of the scallions. Season with salt and pepper and cook,
stirring occasionally, until slightly softened, about 3 minutes.
4. Add the peas, garlic and ginger, and cook, stirring occasionally, for 1 to 2 minutes.
Add the cauliflower rice and stir to combine.
5. Add sesame oil and soy sauce and continue to cook, stirring to combine,
about 2 minutes (do not overcook or cauliflower will become mushy).
If using pork, add it to the pan, and toss to heat through. Taste to correct seasoning;
add salt and pepper if necessary. Transfer to a serving bowl and top with remaining green scallions.
6. If serving with eggs, in the same pan that you cooked the rice,
add about two teaspoons of olive oil and heat over medium until warm.
Add eggs, one at a time, keeping them separate. Cook until whites are set and yolks are to your liking,
about 5 to 6 minutes. Serve egg on top of rice.
Sticky Cauliflower
1-2 tbsp. vegetable oil
1 1/4 cups unflavored soy or almond milk
1 cup whole wheat flour
1/2 tsp. salt
1/2 tsp. baking powder
1 large cauliflower crown, broken into florets
1/2 cup soy sauce
1/2 cup maple Syrup (low sugar/or fake syrup low sugar)
1/4 cup rice vinegar
2 tsp. sesame oil
2 tsp. fresh grated ginger
2 garlic cloves, minced
1 tsp. sriracha
1 tbsp. cornstarch
1/4 cup cold water
2 scallions, chopped
toasted sesame seeds
cooked rice, for serving
Instructions
Preheat oven to 450° (preheating is crucial here, so don't skip it).
Use about 1 tablespoon of vegetable oil to coat the bottom of a large roasting pan or oven-safe skillet.
Stir milk, flour, salt and baking powder together in small bowl.
Dip cauliflower florets in mixture to coat, shaking off any excess batter. Arrange in a single layer in roasting pan or skillet.
Bake 10 minutes.
While cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and Sriracha in a small saucepan.
Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes.
Stir cornstarch and water together in a small container until cornstarch is fully dissolved.
Add to soy sauce mixture and stir to blend. Remove from heat.
Remove cauliflower from oven and flip. Lightly brush florets with remaining tablespoon of oil.
Return to oven and bake 5 minutes more, until they begin to sizzle and lightly crisp.
Remove from oven and pour sauce over florets.
Return to oven and bake 3-4 minutes more, just until sauce becomes very sticky and coasts florets.
Serve over rice (optional) and sprinkle with sesame seeds and scallions.
Notes
You can also skip the rice and serve the cauliflower as a wing-style appetizer.

Well to all those who are saying how easy it is to so called "slide down the slippery slope" or hit "those rocks in the road" and us newbies who "have the tiger by the tail" and every other idiom out there all say that you obviously weren't mentally ready to engage in this new world of self awareness.
Again...having surgery which ever method you decide to have..lap band, sleeve, or bypass... THIS IS NOT MAGIC SURGERY. It does not give you the permission to go out after words to the nearest buffet or fast food place or buy a family size bag of potato chips, and think OOHHH boy I had some magic surgery now I can eat anything I want (not to mention the unmentionable...exercise) . NO NO NO. So you need to decide am I going to be successful at this or not.
If you are making excuses like "nobody is validating me any more" ... you're becoming healthier ..are you doing this for them or yourself? I'm going to try eating more sugar...why? I personally have type 2 diabetes and got so tired of taking large amounts of insulin everyday. I can't drink alcohol any more... boo hoo...maybe you have another issue to deal with?? What's an occasional splurge ? really? Cut out carbs all together.. again I made a decision to not eat carbs/ gluten anymore. There are so many subs to replace all the bread, rice, and Pasta you crave. Try some.
Any one of your Nuts out there will tell you if your putting more calories in your body than your burning your doing something wrong. SO NO SLIDDERS !
So if all you who have been out for 3 or 4 or 5 yrs plus have just forgotten why you had the surgery to begin with. Maybe you need a second so called "HONEYMOON" a few of you mention all the failures out there...what about all the successes !!! which I will be one of...It's not BULLSHIT...
Obesity is manageable. Some of us need extra help such as the surgery of your choice...but healthy eating is a close second option. So make all the excuses you want. That's what they are EXCUSES. Nobody has a gun to your head saying eat that junk.. it was all your decision. So hate me all you want I will talk to you in 3 or 4 or 5 yrs from now and still be on my "HONEYMOON".

I have to say that this BariatricPal is the bitchiest part of my life.
I can't complain about that, I suppose...

I understand what you all are trying to convey, but I also understand where Jeffrey is coming from.
I don't think it is a bad thing to be determined to conquer our weight problems. Enthusiasm and motivation is never a bad thing. Sure as newbies we can't know the future and we need to be making the changes now that will stick with us and always be aware of the pitfalls.
I am not doing this for anyone's compliments so for me when they stop I am going to be perfectly finewith that. My motivation is my health and getting fit.
I think we are all on the same page here. We must remain vigilant because as time goes by it will be easier to over eat and gain weight back. Establish the good habits now with diet and exercise so we will have a solid foundation going into maintenance.

This is a post I can get on board with. (And, for the record, I agree with just about everything you usually post, but the tone of your post from earlier even bothered me a little bit.)
Yes, I am only almost 10 months post-op, but I did embrace a Keto way of eating for my entire six month pre-op diet program, so I have been eating this way for 16 months now. And my habits are in fact habits and the way I plan to continue eating long-term.
Is my approach "extreme"? Not to me, but I can see how others think so. I have watched my dad (2005), mom (2013), and brother (2014) have the bypass, sleeve, and band respectively. My dad and brother have gained back every pound they lost. My mom has gained about 30 pounds. And even they will admit it is because they immediately went back to eating just like they did before. I have watched them do it (even as I have been on my own journey).
Can I predict the future? No, I can't. But, I can tell you this -- I am not going back there. If that means 20 carbs a day for the rest of my life, it will just have to mean that. I have made peace with this way of eating, embraced food as fuel, and learned to manage stress in other ways.
One guy called me too serious on a thread earlier this week. Some may call me idealistic or extreme. And, in some eyes, maybe that is true, but I'll be damned if I go back to where I began ever again.

Well to all those who are saying how easy it is to so called "slide down the slippery slope" or hit "those rocks in the road" and us newbies who "have the tiger by the tail" and every other idiom out there all say that you obviously weren't mentally ready to engage in this new world of self awareness.
Again...having surgery which ever method you decide to have..lap band, sleeve, or bypass... THIS IS NOT MAGIC SURGERY. It does not give you the permission to go out after words to the nearest buffet or fast food place or buy a family size bag of potato chips, and think OOHHH boy I had some magic surgery now I can eat anything I want (not to mention the unmentionable...exercise) . NO NO NO. So you need to decide am I going to be successful at this or not.
If you are making excuses like "nobody is validating me any more" ... you're becoming healthier ..are you doing this for them or yourself? I'm going to try eating more sugar...why? I personally have type 2 diabetes and got so tired of taking large amounts of insulin everyday. I can't drink alcohol any more... boo hoo...maybe you have another issue to deal with?? What's an occasional splurge ? really? Cut out carbs all together.. again I made a decision to not eat carbs/ gluten anymore. There are so many subs to replace all the bread, rice, and Pasta you crave. Try some.
Any one of your Nuts out there will tell you if your putting more calories in your body than your burning your doing something wrong. SO NO SLIDDERS !
So if all you who have been out for 3 or 4 or 5 yrs plus have just forgotten why you had the surgery to begin with. Maybe you need a second so called "HONEYMOON" a few of you mention all the failures out there...what about all the successes !!! which I will be one of...It's not BULLSHIT...
Obesity is manageable. Some of us need extra help such as the surgery of your choice...but healthy eating is a close second option. So make all the excuses you want. That's what they are EXCUSES. Nobody has a gun to your head saying eat that junk.. it was all your decision. So hate me all you want I will talk to you in 3 or 4 or 5 yrs from now and still be on my "HONEYMOON".

Here's some tough love people... STOP !!! You've gone through so much (as far as surgery and recovery goes) and why do you want to sabotage that? Yes we are all human and that can be tough. However... please...you MUST make a conscious effort to eat healthy. BE STRONG!! don't let the devil do it I know you can
quick story...out with friend for lunch in a food court not a lot of healthy food options. However I found a bowl of chili at a Tim Hortons...(personally I like Wendy's better they have hot sauce... but I digress) and my friend had Burger King. I so wanted to reach over and grab a french fry...but the good little angel on my shoulder (and not the devil ) said NO Jeffrey you have come too far !
I have made a conscious decision to stay away from carbs/gluten and of course sugar (especially if you have type 2 diabetes like me) . That means NO NO NO Pasta, rice, and bread unless it's gluten free. There are so many options out there now to sub for all that. Not to mention blogs and websites dedicated to cooking for bariatric patients. You would be amazed how cauliflower has subbed for so many recipes for example. And tastes great really
So PLEASE !! even if I don't know you...I respect you for having gone through the same physical anguish I have and don't F**K it up. Here are a couple of recipes...try and good health
Cauliflower Fried Rice-like
Ingredients
1 small head cauliflower
2 teaspoons olive oil, plus more if serving with eggs
3 carrots, peeled and diced
3 scallions, thinly sliced at an angle (separate white bottoms and green tops)
1 cup frozen peas, defrosted and drained
2 cloves garlic, peeled and minced
Two 1-inch pieces fresh ginger, peeled and minced
1 tablespoon sesame oil
1 tablespoon soy sauce
Salt and freshly ground pepper
1 pound Chinese barbecue pork, diced (optional)
4 eggs (optional)

Preparation
1. Halve the cauliflower through the stem. Cut out and discard the tough,
leafy parts and cut the head into florets. Rinse in cold Water and dry.
2. Working in batches (do not overcrowd the bowl, fill it only about halfway),
add the florets to the bowl of a food processor fitted with the steel blade and pulse until it resembles rice,
about 30 seconds. Repeat with remaining cauliflower. Set aside for immediate use or store, covered,
in the refrigerator for up to 5 days.
3. In a large nonstick pan, heat the olive oil over medium-high heat until hot.
Add the carrots and the white bottoms of the scallions. Season with salt and pepper and cook,
stirring occasionally, until slightly softened, about 3 minutes.
4. Add the peas, garlic and ginger, and cook, stirring occasionally, for 1 to 2 minutes.
Add the cauliflower rice and stir to combine.
5. Add sesame oil and soy sauce and continue to cook, stirring to combine,
about 2 minutes (do not overcook or cauliflower will become mushy).
If using pork, add it to the pan, and toss to heat through. Taste to correct seasoning;
add salt and pepper if necessary. Transfer to a serving bowl and top with remaining green scallions.
6. If serving with eggs, in the same pan that you cooked the rice,
add about two teaspoons of olive oil and heat over medium until warm.
Add eggs, one at a time, keeping them separate. Cook until whites are set and yolks are to your liking,
about 5 to 6 minutes. Serve egg on top of rice.
Sticky Cauliflower
1-2 tbsp. vegetable oil
1 1/4 cups unflavored soy or almond milk
1 cup whole wheat flour
1/2 tsp. salt
1/2 tsp. baking powder
1 large cauliflower crown, broken into florets
1/2 cup soy sauce
1/2 cup maple Syrup (low sugar/or fake syrup low sugar)
1/4 cup rice vinegar
2 tsp. sesame oil
2 tsp. fresh grated ginger
2 garlic cloves, minced
1 tsp. sriracha
1 tbsp. cornstarch
1/4 cup cold water
2 scallions, chopped
toasted sesame seeds
cooked rice, for serving
Instructions
Preheat oven to 450° (preheating is crucial here, so don't skip it).
Use about 1 tablespoon of vegetable oil to coat the bottom of a large roasting pan or oven-safe skillet.
Stir milk, flour, salt and baking powder together in small bowl.
Dip cauliflower florets in mixture to coat, shaking off any excess batter. Arrange in a single layer in roasting pan or skillet.
Bake 10 minutes.
While cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and Sriracha in a small saucepan.
Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes.
Stir cornstarch and water together in a small container until cornstarch is fully dissolved.
Add to soy sauce mixture and stir to blend. Remove from heat.
Remove cauliflower from oven and flip. Lightly brush florets with remaining tablespoon of oil.
Return to oven and bake 5 minutes more, until they begin to sizzle and lightly crisp.
Remove from oven and pour sauce over florets.
Return to oven and bake 3-4 minutes more, just until sauce becomes very sticky and coasts florets.
Serve over rice (optional) and sprinkle with sesame seeds and scallions.
Notes
You can also skip the rice and serve the cauliflower as a wing-style appetizer.

I would say I'm 90 % vegan LOL
I am eating far more vegetables and legumes as well fruit than meat or fish. I also have cut out carbs/ ie bread, rice, Pasta. There are so many more options out there to sub.
Cauliflower seems to be the new veg on the go right now and I find it subs for a lot of carb related recipes. Another veg I use if I feel like pasta is Spaghetti squash it really looks and acts like real pasta.
Here are some websites I found
www.bariatriccookery.com
http://theworldaccordingtoeggface.blogspot.ca/
/www.facebook.com/bariatriceating/
good luck and good health

Here's some tough love people... STOP !!! You've gone through so much (as far as surgery and recovery goes) and why do you want to sabotage that? Yes we are all human and that can be tough. However... please...you MUST make a conscious effort to eat healthy. BE STRONG!! don't let the devil do it I know you can
quick story...out with friend for lunch in a food court not a lot of healthy food options. However I found a bowl of chili at a Tim Hortons...(personally I like Wendy's better they have hot sauce... but I digress) and my friend had Burger King. I so wanted to reach over and grab a french fry...but the good little angel on my shoulder (and not the devil ) said NO Jeffrey you have come too far !
I have made a conscious decision to stay away from carbs/gluten and of course sugar (especially if you have type 2 diabetes like me) . That means NO NO NO Pasta, rice, and bread unless it's gluten free. There are so many options out there now to sub for all that. Not to mention blogs and websites dedicated to cooking for bariatric patients. You would be amazed how cauliflower has subbed for so many recipes for example. And tastes great really
So PLEASE !! even if I don't know you...I respect you for having gone through the same physical anguish I have and don't F**K it up. Here are a couple of recipes...try and good health
Cauliflower Fried Rice-like
Ingredients
1 small head cauliflower
2 teaspoons olive oil, plus more if serving with eggs
3 carrots, peeled and diced
3 scallions, thinly sliced at an angle (separate white bottoms and green tops)
1 cup frozen peas, defrosted and drained
2 cloves garlic, peeled and minced
Two 1-inch pieces fresh ginger, peeled and minced
1 tablespoon sesame oil
1 tablespoon soy sauce
Salt and freshly ground pepper
1 pound Chinese barbecue pork, diced (optional)
4 eggs (optional)

Preparation
1. Halve the cauliflower through the stem. Cut out and discard the tough,
leafy parts and cut the head into florets. Rinse in cold Water and dry.
2. Working in batches (do not overcrowd the bowl, fill it only about halfway),
add the florets to the bowl of a food processor fitted with the steel blade and pulse until it resembles rice,
about 30 seconds. Repeat with remaining cauliflower. Set aside for immediate use or store, covered,
in the refrigerator for up to 5 days.
3. In a large nonstick pan, heat the olive oil over medium-high heat until hot.
Add the carrots and the white bottoms of the scallions. Season with salt and pepper and cook,
stirring occasionally, until slightly softened, about 3 minutes.
4. Add the peas, garlic and ginger, and cook, stirring occasionally, for 1 to 2 minutes.
Add the cauliflower rice and stir to combine.
5. Add sesame oil and soy sauce and continue to cook, stirring to combine,
about 2 minutes (do not overcook or cauliflower will become mushy).
If using pork, add it to the pan, and toss to heat through. Taste to correct seasoning;
add salt and pepper if necessary. Transfer to a serving bowl and top with remaining green scallions.
6. If serving with eggs, in the same pan that you cooked the rice,
add about two teaspoons of olive oil and heat over medium until warm.
Add eggs, one at a time, keeping them separate. Cook until whites are set and yolks are to your liking,
about 5 to 6 minutes. Serve egg on top of rice.
Sticky Cauliflower
1-2 tbsp. vegetable oil
1 1/4 cups unflavored soy or almond milk
1 cup whole wheat flour
1/2 tsp. salt
1/2 tsp. baking powder
1 large cauliflower crown, broken into florets
1/2 cup soy sauce
1/2 cup maple Syrup (low sugar/or fake syrup low sugar)
1/4 cup rice vinegar
2 tsp. sesame oil
2 tsp. fresh grated ginger
2 garlic cloves, minced
1 tsp. sriracha
1 tbsp. cornstarch
1/4 cup cold water
2 scallions, chopped
toasted sesame seeds
cooked rice, for serving
Instructions
Preheat oven to 450° (preheating is crucial here, so don't skip it).
Use about 1 tablespoon of vegetable oil to coat the bottom of a large roasting pan or oven-safe skillet.
Stir milk, flour, salt and baking powder together in small bowl.
Dip cauliflower florets in mixture to coat, shaking off any excess batter. Arrange in a single layer in roasting pan or skillet.
Bake 10 minutes.
While cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and Sriracha in a small saucepan.
Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes.
Stir cornstarch and water together in a small container until cornstarch is fully dissolved.
Add to soy sauce mixture and stir to blend. Remove from heat.
Remove cauliflower from oven and flip. Lightly brush florets with remaining tablespoon of oil.
Return to oven and bake 5 minutes more, until they begin to sizzle and lightly crisp.
Remove from oven and pour sauce over florets.
Return to oven and bake 3-4 minutes more, just until sauce becomes very sticky and coasts florets.
Serve over rice (optional) and sprinkle with sesame seeds and scallions.
Notes
You can also skip the rice and serve the cauliflower as a wing-style appetizer.

Here's some tough love people... STOP !!! You've gone through so much (as far as surgery and recovery goes) and why do you want to sabotage that? Yes we are all human and that can be tough. However... please...you MUST make a conscious effort to eat healthy. BE STRONG!! don't let the devil do it I know you can
quick story...out with friend for lunch in a food court not a lot of healthy food options. However I found a bowl of chili at a Tim Hortons...(personally I like Wendy's better they have hot sauce... but I digress) and my friend had Burger King. I so wanted to reach over and grab a french fry...but the good little angel on my shoulder (and not the devil ) said NO Jeffrey you have come too far !
I have made a conscious decision to stay away from carbs/gluten and of course sugar (especially if you have type 2 diabetes like me) . That means NO NO NO Pasta, rice, and bread unless it's gluten free. There are so many options out there now to sub for all that. Not to mention blogs and websites dedicated to cooking for bariatric patients. You would be amazed how cauliflower has subbed for so many recipes for example. And tastes great really
So PLEASE !! even if I don't know you...I respect you for having gone through the same physical anguish I have and don't F**K it up. Here are a couple of recipes...try and good health
Cauliflower Fried Rice-like
Ingredients
1 small head cauliflower
2 teaspoons olive oil, plus more if serving with eggs
3 carrots, peeled and diced
3 scallions, thinly sliced at an angle (separate white bottoms and green tops)
1 cup frozen peas, defrosted and drained
2 cloves garlic, peeled and minced
Two 1-inch pieces fresh ginger, peeled and minced
1 tablespoon sesame oil
1 tablespoon soy sauce
Salt and freshly ground pepper
1 pound Chinese barbecue pork, diced (optional)
4 eggs (optional)

Preparation
1. Halve the cauliflower through the stem. Cut out and discard the tough,
leafy parts and cut the head into florets. Rinse in cold Water and dry.
2. Working in batches (do not overcrowd the bowl, fill it only about halfway),
add the florets to the bowl of a food processor fitted with the steel blade and pulse until it resembles rice,
about 30 seconds. Repeat with remaining cauliflower. Set aside for immediate use or store, covered,
in the refrigerator for up to 5 days.
3. In a large nonstick pan, heat the olive oil over medium-high heat until hot.
Add the carrots and the white bottoms of the scallions. Season with salt and pepper and cook,
stirring occasionally, until slightly softened, about 3 minutes.
4. Add the peas, garlic and ginger, and cook, stirring occasionally, for 1 to 2 minutes.
Add the cauliflower rice and stir to combine.
5. Add sesame oil and soy sauce and continue to cook, stirring to combine,
about 2 minutes (do not overcook or cauliflower will become mushy).
If using pork, add it to the pan, and toss to heat through. Taste to correct seasoning;
add salt and pepper if necessary. Transfer to a serving bowl and top with remaining green scallions.
6. If serving with eggs, in the same pan that you cooked the rice,
add about two teaspoons of olive oil and heat over medium until warm.
Add eggs, one at a time, keeping them separate. Cook until whites are set and yolks are to your liking,
about 5 to 6 minutes. Serve egg on top of rice.
Sticky Cauliflower
1-2 tbsp. vegetable oil
1 1/4 cups unflavored soy or almond milk
1 cup whole wheat flour
1/2 tsp. salt
1/2 tsp. baking powder
1 large cauliflower crown, broken into florets
1/2 cup soy sauce
1/2 cup maple Syrup (low sugar/or fake syrup low sugar)
1/4 cup rice vinegar
2 tsp. sesame oil
2 tsp. fresh grated ginger
2 garlic cloves, minced
1 tsp. sriracha
1 tbsp. cornstarch
1/4 cup cold water
2 scallions, chopped
toasted sesame seeds
cooked rice, for serving
Instructions
Preheat oven to 450° (preheating is crucial here, so don't skip it).
Use about 1 tablespoon of vegetable oil to coat the bottom of a large roasting pan or oven-safe skillet.
Stir milk, flour, salt and baking powder together in small bowl.
Dip cauliflower florets in mixture to coat, shaking off any excess batter. Arrange in a single layer in roasting pan or skillet.
Bake 10 minutes.
While cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and Sriracha in a small saucepan.
Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes.
Stir cornstarch and water together in a small container until cornstarch is fully dissolved.
Add to soy sauce mixture and stir to blend. Remove from heat.
Remove cauliflower from oven and flip. Lightly brush florets with remaining tablespoon of oil.
Return to oven and bake 5 minutes more, until they begin to sizzle and lightly crisp.
Remove from oven and pour sauce over florets.
Return to oven and bake 3-4 minutes more, just until sauce becomes very sticky and coasts florets.
Serve over rice (optional) and sprinkle with sesame seeds and scallions.
Notes
You can also skip the rice and serve the cauliflower as a wing-style appetizer.

Here's some tough love people... STOP !!! You've gone through so much (as far as surgery and recovery goes) and why do you want to sabotage that? Yes we are all human and that can be tough. However... please...you MUST make a conscious effort to eat healthy. BE STRONG!! don't let the devil do it I know you can
quick story...out with friend for lunch in a food court not a lot of healthy food options. However I found a bowl of chili at a Tim Hortons...(personally I like Wendy's better they have hot sauce... but I digress) and my friend had Burger King. I so wanted to reach over and grab a french fry...but the good little angel on my shoulder (and not the devil ) said NO Jeffrey you have come too far !
I have made a conscious decision to stay away from carbs/gluten and of course sugar (especially if you have type 2 diabetes like me) . That means NO NO NO Pasta, rice, and bread unless it's gluten free. There are so many options out there now to sub for all that. Not to mention blogs and websites dedicated to cooking for bariatric patients. You would be amazed how cauliflower has subbed for so many recipes for example. And tastes great really
So PLEASE !! even if I don't know you...I respect you for having gone through the same physical anguish I have and don't F**K it up. Here are a couple of recipes...try and good health
Cauliflower Fried Rice-like
Ingredients
1 small head cauliflower
2 teaspoons olive oil, plus more if serving with eggs
3 carrots, peeled and diced
3 scallions, thinly sliced at an angle (separate white bottoms and green tops)
1 cup frozen peas, defrosted and drained
2 cloves garlic, peeled and minced
Two 1-inch pieces fresh ginger, peeled and minced
1 tablespoon sesame oil
1 tablespoon soy sauce
Salt and freshly ground pepper
1 pound Chinese barbecue pork, diced (optional)
4 eggs (optional)

Preparation
1. Halve the cauliflower through the stem. Cut out and discard the tough,
leafy parts and cut the head into florets. Rinse in cold Water and dry.
2. Working in batches (do not overcrowd the bowl, fill it only about halfway),
add the florets to the bowl of a food processor fitted with the steel blade and pulse until it resembles rice,
about 30 seconds. Repeat with remaining cauliflower. Set aside for immediate use or store, covered,
in the refrigerator for up to 5 days.
3. In a large nonstick pan, heat the olive oil over medium-high heat until hot.
Add the carrots and the white bottoms of the scallions. Season with salt and pepper and cook,
stirring occasionally, until slightly softened, about 3 minutes.
4. Add the peas, garlic and ginger, and cook, stirring occasionally, for 1 to 2 minutes.
Add the cauliflower rice and stir to combine.
5. Add sesame oil and soy sauce and continue to cook, stirring to combine,
about 2 minutes (do not overcook or cauliflower will become mushy).
If using pork, add it to the pan, and toss to heat through. Taste to correct seasoning;
add salt and pepper if necessary. Transfer to a serving bowl and top with remaining green scallions.
6. If serving with eggs, in the same pan that you cooked the rice,
add about two teaspoons of olive oil and heat over medium until warm.
Add eggs, one at a time, keeping them separate. Cook until whites are set and yolks are to your liking,
about 5 to 6 minutes. Serve egg on top of rice.
Sticky Cauliflower
1-2 tbsp. vegetable oil
1 1/4 cups unflavored soy or almond milk
1 cup whole wheat flour
1/2 tsp. salt
1/2 tsp. baking powder
1 large cauliflower crown, broken into florets
1/2 cup soy sauce
1/2 cup maple Syrup (low sugar/or fake syrup low sugar)
1/4 cup rice vinegar
2 tsp. sesame oil
2 tsp. fresh grated ginger
2 garlic cloves, minced
1 tsp. sriracha
1 tbsp. cornstarch
1/4 cup cold water
2 scallions, chopped
toasted sesame seeds
cooked rice, for serving
Instructions
Preheat oven to 450° (preheating is crucial here, so don't skip it).
Use about 1 tablespoon of vegetable oil to coat the bottom of a large roasting pan or oven-safe skillet.
Stir milk, flour, salt and baking powder together in small bowl.
Dip cauliflower florets in mixture to coat, shaking off any excess batter. Arrange in a single layer in roasting pan or skillet.
Bake 10 minutes.
While cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and Sriracha in a small saucepan.
Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes.
Stir cornstarch and water together in a small container until cornstarch is fully dissolved.
Add to soy sauce mixture and stir to blend. Remove from heat.
Remove cauliflower from oven and flip. Lightly brush florets with remaining tablespoon of oil.
Return to oven and bake 5 minutes more, until they begin to sizzle and lightly crisp.
Remove from oven and pour sauce over florets.
Return to oven and bake 3-4 minutes more, just until sauce becomes very sticky and coasts florets.
Serve over rice (optional) and sprinkle with sesame seeds and scallions.
Notes
You can also skip the rice and serve the cauliflower as a wing-style appetizer.

Hi northstar9148...
here are some ideas I hope will help you. I don't know what brand you buy but...Buy a brand (any no name brand is fine at your local wal-mart or health food store even a big supermarket should carry Protein powders. Buy a brand that is whey (milk) or soy. I think if you buy a vanilla (there is other flavours as well) flavoured brand you will have more options for shakes. Less than 5 grams of Carbs and 20 to 30 grams of protein and NO sugar.
here's one recipe
strawberry banana Protein Shake
1 scoop Protein Powder
1/2 cup skim milk, almond milk or cashew milk.
1/2 cup plain low fat yogurt
4 whole strawberries (frozen if want) or blueberry, raspberry
2 inch piece of banana
1/2 teaspoon vanilla
1 package sweetener (optional)
Throw into blender and blend until smooth....delicious
you can also replace the berries with peaches or even use coco powder (plain no sugar powder not hot choc mix)
try using flavourings and extracts orange, root beer, maple, for baking ...DO NOT use juice, honey or sugar for flavour.
try this site for more recipes
www.bariatriccookery.com
good luck

I was told my taste buds would change.. it's all hormonal (apparently). Spices become your friends use them a lot and experiment. Fresh herbs as well ...I use basil a lot and fresh parsley, onions and garlic as well ginger for stir frys. Low salt soy sauce and rice, balsamic vinagers for salads. I have found some great bloggers and websites for Bariatric cooking to give me ideas.
www.bariatriccookery.com
https://www.facebook.com/bariatriceating/

Hi Tobittl
The pain is very normal...my goodness according to your surgery date your not even a week out. Did they not give you any pain meds ?. Any way just make your incision is clean and one trick you might try... well two . Try rolling to what ever side your getting up from sit up sideways... don't try sitting straight up. And if you have to cough put a pillow over stomach and press gently to hold your stomach , or just to feel good.
feel better soon

I had gastric bypass. My weight ballooned after the loss of my dog and I got depressed. I was up to 325 lbs. never been that big before. I was diagnosed with type 2 diabetes 10 yrs ago and it went out of control. Sugar levels in the high teens and 20's. sleep apnea soon followed arthritis in my knees and ankles, high blood pressure, high cholesterol all added to the list of health issues. My medicine chest looked like a pharmacy.
Soon after my surgery my sugar levels improved ( my doctor was doing cartwheels) and no more insulin. Arthritis gone... I can walk for miles without pain. And everything else has improved. No more sleep apnea and the stupid machine.
My surgery went great no issues. I was given Oxycontin for the pain to take home only needed it for a few days. Then Tylenol was good enough. I guess the worst thing I can say is I have been constipated a couple of times.
This certainly has been the best thing I have ever done...

Your welcome gailkindo
You will do just great.. it's all so scary before than poof it's all over with and your saying to yourself what was I so afraid. Look at the number of people on this blog. We all have gone through the same thing and come out better for it. Unfortunately we were all given the short end of the stick... our weight issues. However we all have also made firm decisions to fight the challenges we have been given.
It's a new life and a new you... go forth and be healthy !

Hi skyeyes9520
Good luck on the pureed food...or baby food as I called it.
speaking of..try some baby food it has come along way. I found a veg and brown rice that was pretty good (just watch for hidden sugars) and try to find a high Protein content.
If that's not appealing for fruit: you should cook 1/3 to 1/2 cup of fruit with 2 tsp of Water. for a couple of minutes(straw, blue raspberry or peaches) or I lived on unsweetened apple sauce w/ cinnamon sprinkled on for flavour. Remember NO fibrous fruit eg. oranges or pineapples.
I think you can have cream of wheat, oatmeal (if instant no more than 10 grms of sugar) or a cold Cereal soaked in milk 'till it's mushy. Don't for get yogurt ( NO fruit bottom or chunky anything sugar and fat free) sugar free Jello ( I cheated with low fat cool whip ) you can't have jello without coolwhip...right. Sugar free pudding for another treat.
You should be okay with low fat cottage cheese. Try as well a poached egg.
For more purred stuff;Hummus is easy and quick...here are some recipes for Veggies >>1/3 cup of veg with 3 teaspoons of veg broth ( any veg into the food processor and blend for 2minutes it must be fine...remember baby food.
meat and fish ( ground beef and a soft fish like cod or salmon ) 1/2 cup cooked meat/fish in 4 tablespoons of broth or water. Blend until smooth. NO CHUNKS !! One last hint...use spices and herbs (they are your best friends) to make your food tastier.
One last hint make a more than you need to eat that meal and buy some little containers or even use ice cube trays to portion out your food and freeze it.It makes life so easy
here are a couple of sites for recipe ideas. I hope this helps
www.bariatriccookery.com
http://www.netwellness.org/healthtopics/diet/pureedentreesalads.cfm#blended vegetables
Good luck and good health

Your welcome gailkindo
You will do just great.. it's all so scary before than poof it's all over with and your saying to yourself what was I so afraid. Look at the number of people on this blog. We all have gone through the same thing and come out better for it. Unfortunately we were all given the short end of the stick... our weight issues. However we all have also made firm decisions to fight the challenges we have been given.
It's a new life and a new you... go forth and be healthy !

Hi northstar9148...
here are some ideas I hope will help you. I don't know what brand you buy but...Buy a brand (any no name brand is fine at your local wal-mart or health food store even a big supermarket should carry Protein powders. Buy a brand that is whey (milk) or soy. I think if you buy a vanilla (there is other flavours as well) flavoured brand you will have more options for shakes. Less than 5 grams of Carbs and 20 to 30 grams of protein and NO sugar.
here's one recipe
strawberry banana Protein Shake
1 scoop Protein Powder
1/2 cup skim milk, almond milk or cashew milk.
1/2 cup plain low fat yogurt
4 whole strawberries (frozen if want) or blueberry, raspberry
2 inch piece of banana
1/2 teaspoon vanilla
1 package sweetener (optional)
Throw into blender and blend until smooth....delicious
you can also replace the berries with peaches or even use coco powder (plain no sugar powder not hot choc mix)
try using flavourings and extracts orange, root beer, maple, for baking ...DO NOT use juice, honey or sugar for flavour.
try this site for more recipes
www.bariatriccookery.com
good luck

Oh boy ....I was on the Opti-fast diet for 3 weeks prior to my surgery. I'm lucky I'm not in prison. LOL !! How is anyone ready to go from eating solid food to liquid meals and not feel like ... well you can imagine.

been under many times for various reasons. I got a little teary eyed when I went under for my bypass surgery..I think more for the thought of ...this is the beginning of a new life...and I was right.
you'll do great and good luck !!

You'll be on a basic liquid diet post surgery. Lots of broth (chicken, vegetable and beef) Tomato Soup. NO Soups with anything in it like noodles or chunks of anything. Yogurt low fat and sugar no fruit on the bottom or mixed in plain only. sugar free Jello (cheated a little and bought some low fat cool whip topping...can't have jello without topping) juice is fine try to find a low sugar brand and mix half and half with Water don't drink it straight. Sugar free Popsicle or make your own with those packets of water sugar free flavourings. To zip up those broth soups try adding some spices...curry into the chicken or Italian into the veg some chili (not too much) into the Tomato you get the drift.
good luck