OmaJ

From 289.7LBS to 138LBS, 15 months post-surgery!   

I think the ricotta bake is vegetarian. If you do a google search you should find the recipe. Also the tofu Parmesan is vegitarian and soft. Welcome !!!

Thank you! 😃 I tried to correct spelling of a word & it posted my recipe twice, LOL. Attempted to delete one, but didn't see an option to.

Thank you! 😃 I tried to correct spelling of a word & it posted my recipe twice, LOL. Attempted to delete one, but didn't see an option to.

Thank you for sharing the websites!

Thank you for sharing the websites!

Thank you! 😃 I tried to correct spelling of a word & it posted my recipe twice, LOL. Attempted to delete one, but didn't see an option to.

Omaj That sounds yummy! I love Chili, Soup, stew weather! I will have to try this.

I really like the website veganricha.com for vegan recipes and many of them are Indian food. She has 2 cookbooks. The first is vegan Indian food. Her flavors are great and many are simple.
I also like cookieandkate.com for vegetarian and vegan recipes and isachandra.com for vegan recipes.

I don’t consider myself one or the other. I don’t care for labels, but I do tend to say whether the dish is a vegan or vegetarian one, as my dear friend @Apple1 mentioned. But it’s ultimately up to the person to figure out a recipe if I decide not to mention it. Also keep in mind this thread is specifically labeled Vegan/Vegetarian.

I do believe @Newme17 has always identified all of her recipes as vegan or vegetarian depending on what it is so people will know, if it matters to them.
I'm not sure why the warning is necessary?? Just really wondering.

I made a Veggie Butternut Squash Chili recipe this week tweeking 2 different recipes. (One was the sweet potato recipe on here). It turned out SO tasty & I've given some to loved ones and had it several times myself (sticking to my 1 cup limit - sometimes I just have half a cup).
So I used the following ingredients:
Cubed butternut squash (found in produce section)
1 can of low sodium black Beans drained/rinsed
1 can of Bushes Chili Beans medium
1 can of Pinto beans drained/rinsed and blended in Ninja blender
1 can of Mild Rotel
1 can of Hunts diced basil, garlic & oregano tomatoes
Diced garlic (2 heaping Tbsp.)
1 Tbsp chili powder
1 1/2 tsp. Cumin
1 1/2 tsp. Paprika
1 tsp. Oregano
4 cups vegetable broth
First sauteed a mixture of: diced onion, celery, carrots found in produce section. Then added the rest of the ingredients brought to a boil, turned down heat to simmer for 30 minutes, stirring occasionally. The next day I added in a cooked sweet potato diced to the leftovers. Delicious!

Maybe use a coconut milk? I know I use it whenever I make curry and the flavors works so well.
I found a recipe for garbanzo bean potato curry that I am going to make this week. I'll post it up when I make it. I am making chicken Soup tonight at my families request. It is a tradition as soon as we get 50 f weather I make the soup...lol
I know it is not vegan, but you have to let them have their meat once in a while.

Hi everyone,
My name is Amy. I had the band on 8/24/10, I lost almost 50 pounds with the band but never reached my goal because I had a lot of problems. I kept having to have Fluid put in and out, I put up with reflux WAY TOO LONG because I didn't want more fluid removed because I was gaining weight. I ended up with an esophageal ulcer and became anemic from it. I had all the fluid removed in early 2017. I am almost back to my pre-surgery weight of 256. I am very unhappy with my weight and it is making me depressed.
My insurance recently approved a conversion from band to bypass. I need to wait to build up some time off at work so I am looking at sometime early next year for surgery. Having the surgery makes me nervous but reading your posts here are helpful.

Yikes! As much as I really don’t care of the calorie content of evaporated milk, it really is pretty high. I may or may not try a substitute next time.

I made a Veggie Butternut Squash Chili recipe this week tweeking 2 different recipes. (One was the sweet potato recipe on here). It turned out SO tasty & I've given some to loved ones and had it several times myself (sticking to my 1 cup limit - sometimes I just have half a cup).
So I used the following ingredients:
Cubed butternut squash (found in produce section)
1 can of low sodium black Beans drained/rinsed
1 can of Bushes Chili Beans medium
1 can of Pinto beans drained/rinsed and blended in Ninja blender
1 can of Mild Rotel
1 can of Hunts diced basil, garlic & oregano tomatoes
Diced garlic (2 heaping Tbsp.)
1 Tbsp chili powder
1 1/2 tsp. Cumin
1 1/2 tsp. Paprika
1 tsp. Oregano
4 cups vegetable broth
First sauteed a mixture of: diced onion, celery, carrots found in produce section. Then added the rest of the ingredients brought to a boil, turned down heat to simmer for 30 minutes, stirring occasionally. The next day I added in a cooked sweet potato diced to the leftovers. Delicious!

I made a Veggie Butternut Squash Chili recipe this week tweeking 2 different recipes. (One was the sweet potato recipe on here). It turned out SO tasty & I've given some to loved ones and had it several times myself (sticking to my 1 cup limit - sometimes I just have half a cup).
So I used the following ingredients:
Cubed butternut squash (found in produce section)
1 can of low sodium black Beans drained/rinsed
1 can of Bushes Chili Beans medium
1 can of Pinto beans drained/rinsed and blended in Ninja blender
1 can of Mild Rotel
1 can of Hunts diced basil, garlic & oregano tomatoes
Diced garlic (2 heaping Tbsp.)
1 Tbsp chili powder
1 1/2 tsp. Cumin
1 1/2 tsp. Paprika
1 tsp. Oregano
4 cups vegetable broth
First sauteed a mixture of: diced onion, celery, carrots found in produce section. Then added the rest of the ingredients brought to a boil, turned down heat to simmer for 30 minutes, stirring occasionally. The next day I added in a cooked sweet potato diced to the leftovers. Delicious!

I made a Veggie Butternut Squash Chili recipe this week tweeking 2 different recipes. (One was the sweet potato recipe on here). It turned out SO tasty & I've given some to loved ones and had it several times myself (sticking to my 1 cup limit - sometimes I just have half a cup).
So I used the following ingredients:
Cubed butternut squash (found in produce section)
1 can of low sodium black Beans drained/rinsed
1 can of Bushes Chili Beans medium
1 can of Pinto beans drained/rinsed and blended in Ninja blender
1 can of Mild Rotel
1 can of Hunts diced basil, garlic & oregano tomatoes
Diced garlic (2 heaping Tbsp.)
1 Tbsp chili powder
1 1/2 tsp. Cumin
1 1/2 tsp. Paprika
1 tsp. Oregano
4 cups vegetable broth
First sauteed a mixture of: diced onion, celery, carrots found in produce section. Then added the rest of the ingredients brought to a boil, turned down heat to simmer for 30 minutes, stirring occasionally. The next day I added in a cooked sweet potato diced to the leftovers. Delicious!

I made a Veggie Butternut Squash Chili recipe this week tweeking 2 different recipes. (One was the sweet potato recipe on here). It turned out SO tasty & I've given some to loved ones and had it several times myself (sticking to my 1 cup limit - sometimes I just have half a cup).
So I used the following ingredients:
Cubed butternut squash (found in produce section)
1 can of low sodium black Beans drained/rinsed
1 can of Bushes Chili Beans medium
1 can of Pinto beans drained/rinsed and blended in Ninja blender
1 can of Mild Rotel
1 can of Hunts diced basil, garlic & oregano tomatoes
Diced garlic (2 heaping Tbsp.)
1 Tbsp chili powder
1 1/2 tsp. Cumin
1 1/2 tsp. Paprika
1 tsp. Oregano
4 cups vegetable broth
First sauteed a mixture of: diced onion, celery, carrots found in produce section. Then added the rest of the ingredients brought to a boil, turned down heat to simmer for 30 minutes, stirring occasionally. The next day I added in a cooked sweet potato diced to the leftovers. Delicious!

I actually gained 8 pounds in the hospital from fluids. It seems like the first week was just losing it. I am 1 month out and have lost around 28 pounds. This past week I haven't lost anything which is frustrating.

I just had a revision from lap band to gastric bypass on Monday I had my lap band removed in 2014 and had issues with it as well.. my band did slip and caused scaring in the area and always had food stuck in my throat and vomiting all the time even with Water. So far I am not hungry at all and tried some pudding today and can’t really tel if I’m getting full or not, but since I’m not hungry I’m just eating what they want me to get in.. I did jump on the scale when I got home and am still the same weigh as when I went in.. I know some of that has to be fluids.. but just curious what your loss is at this point?

Whoo hoo! Yea! 😃 ☺

No, you're definitely not in this alone, we're all here for each other - thank God for that! Let's start with BOTH of us holding each other accountable & only weigh a week from now - we can do it ! What do you say?