VanDemonian

As a mid thirties bloke who was a 90% deep fried carnivore before VSG, I gotta give it credit; this food is really worth giving a second chance. Before my VSG I'd never go near the stuff, I mean lets face it, it's not exactly appetizing to look at. Three weeks post VSG now and now it's like crack cocaine to me. Mix it with some yoghurt, salsa, spices (cumin, cayenne, paprika, oregano) and some good quality chicken stock to thin it out and dinner is served in under two minutes. I've read about others mixing with sour cream and cheese and such, but personally I'm happy with good old plain yogurt. Makes me wonder, what other foods have people found that they had previously hated or avoided pre-op that they're now converted to?

My surgeon has this list of recipes. I tried the prawn and tomato soup one and it was bloody fantastic. Super high in protein and very tasty. Throw in some curry powder for extra flavour if needed. http://www.surgerybrisbane.com.au/recipes-brisbane-obesity-surgery-greenslopes.html

Currently 2 and a bit weeks post op. Had a go at the gym with chest and shoulder presses, bi and tri curls and pec deck and it worked out ok. I had to go very light weight though. I also found my heart rate jumped much higher than normal, and once I finished, I needed half an hour for my stomach to settle before I could drink properly without discomfort. Whatever you choose to do, go slow and be careful.

More or less the same. Had two eggs scrambled with skim milk and cottage cheese. Took me two meals to get through it. Since then, I've also enjoyed SOFTLY poached chicken breast in chicken stock, and smoked salmon. Currently in day three of mushy phase.