OmaJ

Chili great 3 months post op.

I'm a strict vegetarian but mostly plant [emoji271] based diet as I don't eat dairy or cheese. But I do have the ocasional egg.


Aka_ET

HW-220
Pre-op 194.3
RNY
SD June 16th 2017
CW-188
GW-140
HT 5' 3"
[emoji120][emoji878][emoji1272]

"You may see me struggle but you will never see me quit"

Favorite foods would be fresh fruit and veggies. They go down really easily and they don't sit heavily on my pouch. Low fat turkey chilli Is another favorite of mine. Add a little shredded cheese and bam super yummy and full of Protein. Never again will I eat pudding or Soup unless I absolutely have to.
Tips? Do not get discouraged. After I had my surgery I had instant buyers remorse. I missed food. I actually had a full blown crying break down in a rite aide because they didn't make sugar free ice cream... now though I cannot imagine my life and diet any differently. Yes I miss cheeseburgers and pizza, but I do not miss being 306 pounds.
Ice chips will be your bff for a while. It helped satisfy my desire to chew and have some crunch in my mouth and helped me stay hydrated.
Walk, walk, walk. Always walk. It helps you digest, helps relieve gas pain, and you'll lose so much faster.

@FluffyChix Yes, I was responding to the Healthy Vegan/Veggie Recipe Swap thread, thanks.

I agree, I'm only 10 days post op, and my main focus is following Dr.'s orders to the letter! I want to heal good inside, as I read about the potential complications if things are progressed too quickly. I'm taking short walks outside, progressed to around the block (slowly) once or twice daily. That really helps too!

Thanks guys for the reassurance! I appreciate all the kind words! I’m a little calmer but I’m sure I won’t sleep much tonight!

Thanks hun i cant wait

Here's a vegan recipe that I'll try sometime soon for cheese sauce
https://www-godairyfree-org.cdn.ampproject.org/c/s/www.godairyfree.org/recipes/dairy-free-cheese-sauce/amp

One of my favorite soups! I used to add chicken but I'll for sure be making this without.

I will share on the other thread so I don't fill this one up, but you are right about the addictive nature of cheese. It has a hormone with properties similar to opiates. It comes from the milk used to make the cheese.
I am trying very hard to make cheese a once in a big while treat..lol..
Your hubby's lunch looks very tasty. It is so cool that he cooks!! My dh does not at all..lol...

I made this recipe tonight. It was soo goood!! I doubled it and I did add the rad pepper flakes and I also added the juice of two limes before serving.
TORTILLA Soup WITH CRISPY STRIPS
Preparation Time: 15 minutes Cooking Time: 25 minutes Servings: 6-8
Crispy Strips
6-8 soft corn tortillas Preheat oven to 400 degrees. Stack the tortillas and cut them into thin strips (about ¼ inch). Place on a baking sheet and bake until crispy, about 15 minutes. Remove from oven and set aside.
Soup
4 cups vegetable broth
1 medium onion, chopped
½ cup green bell pepper, chopped
2 cloves garlic, minced
1 15-ounce can fire-roasted chopped tomatoes
1 15-ounce can fire-roasted crushed tomatoes
1 15-ounce can black Beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 7-ounce can chopped green chiles
2 teaspoons ground cumin
½ to ¾ cup chopped avocado
Place ½ cup of the broth in a medium saucepan. Add onion, bell pepper and garlic. Cook for 5 minutes over low heat, stirring occasionally. Add remaining broth and both kinds of canned tomatoes and bring to a boil. Add beans, corn, chiles, and cumin. Cook over medium-low heat for 15 minutes. Blend very briefly in the cooking pot with an immersion blender, or mass slightly with a bean masher. Add avocado and mix well. Cook an additional 2 minutes. Serve in a bowl with Crispy Strips over the top. HINT: To make this more spicy, add ¼ teaspoon of red pepper flakes along with the cumin. The Crispy Strips may be made ahead of time and placed in an airtight container until serving time. The strips may either be added to the bowl first, then the soup ladled over the strips, or add the strips to the top of the soup and stir in slightly.

That's wonderful news!

We will have to learn to use cheese replacement (vegan cheese or something else) - I too have always loved cheese! My Mother once in a loving way smiled & told me if I left cheese out of my diet, I would probably loose 50 pounds

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Although im still in pain they took my staples out and put me on puree i also lost 17 pounds i dont know where lol but im happy its moving along cant wait for pain to end so i can go for walks

We will have to learn to use cheese replacement (vegan cheese or something else) - I too have always loved cheese! My Mother once in a loving way smiled & told me if I left cheese out of my diet, I would probably loose 50 pounds

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You are not alone with your feelings, I think there are many that go thru this!!! Think about how much easier you can play and care for your children. Your life will be so fuller you will have the energy to do more than you ever thought possible!! Hang in there it is a great thing!! One more thing: KEEP YOUR EYES ON THE PRIZE and KEEP ON KEEPING ON!!!

I agree with everyones comments. Its actually the reason i postoned doing this surger.for two years. I was scared. But as the years went by i wasnt getting healthier and i knew i needed help.

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I was , still am, the biggest cheese addict ever. I love ricotta and cottage cheese..lol, I am doing very well at reducing the amount I eat. I haven't had any in about 2 weeks. My plan is to completely eliminate it over the next few weeks,to a once in a blue moon treat. There is so much fat in cheese....
I am listening to The Cheese Trap by Dr. Neal Barnard and what I am learning about cheese isn't good.
both of your dishes look very delicious, and very tempting for me..lol..

@OmaJ You know I'm not Eggface, right?
Your food looks amazing!

I can't have this yet, but l look forward to trying it when able. I just inserted "Enchilada Sauce" instead of having to make it.

Veggie Enchilada Casserole

INGREDIENTS
12 small corn tortillas
Enchilada sauce
1.5 cups shredded "taco blend" cheese
1 zucchini (about 3/4 lb.)
15 oz can black Beans, drained
1 cup frozen corn kernels
4 oz can diced green chiles
1/2 bunch (3-4 each) green onions
1/4 bunch cilantro (optional)
1/4 tsp salt

Cut the zucchini into small cubes. Rinse and drain the black beans. Slice the green onions (both green and white portions). Pull the cilantro leaves from the stems and give them a rough chop. Combine the zucchini, black beans, frozen corn kernels, green onions, cilantro, and diced green chiles in a bowl. Add 1/4 tsp salt and stir until evenly combined.
Heat enchilada sauce until thick and bubbly (about 3-5 minutes).
Preheat the oven to 350 degrees.

Prepare a 9x9 casserole dish by coating lightly with non-stick spray. Spread a 1/2 cup of the sauce in the bottom of the dish. Arrange 1/3 of the tortillas over the sauce, followed by 1/3 of the vegetable mixture. Drizzle 1/2 cup of the sauce over the vegetables, then top with 1/2 cup cheese. Repeat these layers two more times, or until the vegetable mix, sauce, and cheese are gone.

Bake the casserole for 40-45 minutes, or until the edges are bubbly and the cheese just begins to brown on top. Slice into six portions and top with extra green onions and cilantro, if desired.

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Picture for the Veggie Enchilada Casserole

Sent from my SAMSUNG-SM-G870A using BariatricPal mobile app

I can't have this yet, but l look forward to trying it when able. I just inserted "Enchilada Sauce" instead of having to make it.

Veggie Enchilada Casserole

INGREDIENTS
12 small corn tortillas
Enchilada sauce
1.5 cups shredded "taco blend" cheese
1 zucchini (about 3/4 lb.)
15 oz can black Beans, drained
1 cup frozen corn kernels
4 oz can diced green chiles
1/2 bunch (3-4 each) green onions
1/4 bunch cilantro (optional)
1/4 tsp salt

Cut the zucchini into small cubes. Rinse and drain the black beans. Slice the green onions (both green and white portions). Pull the cilantro leaves from the stems and give them a rough chop. Combine the zucchini, black beans, frozen corn kernels, green onions, cilantro, and diced green chiles in a bowl. Add 1/4 tsp salt and stir until evenly combined.
Heat enchilada sauce until thick and bubbly (about 3-5 minutes).
Preheat the oven to 350 degrees.

Prepare a 9x9 casserole dish by coating lightly with non-stick spray. Spread a 1/2 cup of the sauce in the bottom of the dish. Arrange 1/3 of the tortillas over the sauce, followed by 1/3 of the vegetable mixture. Drizzle 1/2 cup of the sauce over the vegetables, then top with 1/2 cup cheese. Repeat these layers two more times, or until the vegetable mix, sauce, and cheese are gone.

Bake the casserole for 40-45 minutes, or until the edges are bubbly and the cheese just begins to brown on top. Slice into six portions and top with extra green onions and cilantro, if desired.

Sent from my SAMSUNG-SM-G870A using BariatricPal mobile app

Picture for the Veggie Enchilada Casserole

Sent from my SAMSUNG-SM-G870A using BariatricPal mobile app

I can't have this yet, but l look forward to trying it when able. I just inserted "Enchilada Sauce" instead of having to make it.

Veggie Enchilada Casserole

INGREDIENTS
12 small corn tortillas
Enchilada sauce
1.5 cups shredded "taco blend" cheese
1 zucchini (about 3/4 lb.)
15 oz can black Beans, drained
1 cup frozen corn kernels
4 oz can diced green chiles
1/2 bunch (3-4 each) green onions
1/4 bunch cilantro (optional)
1/4 tsp salt

Cut the zucchini into small cubes. Rinse and drain the black beans. Slice the green onions (both green and white portions). Pull the cilantro leaves from the stems and give them a rough chop. Combine the zucchini, black beans, frozen corn kernels, green onions, cilantro, and diced green chiles in a bowl. Add 1/4 tsp salt and stir until evenly combined.
Heat enchilada sauce until thick and bubbly (about 3-5 minutes).
Preheat the oven to 350 degrees.

Prepare a 9x9 casserole dish by coating lightly with non-stick spray. Spread a 1/2 cup of the sauce in the bottom of the dish. Arrange 1/3 of the tortillas over the sauce, followed by 1/3 of the vegetable mixture. Drizzle 1/2 cup of the sauce over the vegetables, then top with 1/2 cup cheese. Repeat these layers two more times, or until the vegetable mix, sauce, and cheese are gone.

Bake the casserole for 40-45 minutes, or until the edges are bubbly and the cheese just begins to brown on top. Slice into six portions and top with extra green onions and cilantro, if desired.

Sent from my SAMSUNG-SM-G870A using BariatricPal mobile app

Sent from my SAMSUNG-SM-G870A using BariatricPal mobile app