OmaJ

I need to make some treats. It has been a long time since I have had anything yummy like banana Cookies or bread. Do your cookies just have oats, cinnamon, and banana? If so that sounds like a very vegan recipe😄
Congrats on the no oil @Newme17
Your banana bread look very 😋 yummy.

Sounds delicious! I had part of a small sweet potato today (mashed it after cooked) & it was so tasty!

How do you make your banana/rolled oats cookies? How much on your ingredients? I've seen recipes before with applesauce, but would love to know how you make yours.

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#1 No more Trulicity weekly injections!
#2 Feeling better as my abdomen goes down in size!
#3 Possibly coming off cholesterol med. (Work on becoming vegetarian or pescatarian).
#4 Overall better health.

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Getting off my insulin

Lucky you! I have to pretend it’s fall. Lol

I had very ripe bananas on the counter and always make something quick and easy with them. Usually it’s my banana Cookies which consists of mashed bananas, rolled oats, and cinnamon. That’s it! But I wanted to do something different. Let’s do a banana bread. Soooo, I found this vegan banana bread recipe. I was kind of iffy about it due to the reviews, but mine came out fantastic! The things I changed after reading the reviews: did a cup of sugar, added cinnamon, and maybe 1/2 cup of mini chocolate chips (whatever I had leftover in the pantry) and baked it for 65 mins
Simple Vegan Banana Bread.
http://www.geniuskitchen.com/recipe/simple-vegan-banana-bread-368209?ftab=reviews
Sorry for the sideways view. Oh yeah, no oil!

Hello. I heard that it can take a week or two until you can tolerate shakes or other things. I had my surgery on the 25th and still can only tolerate water mostly.. I’m in pain too. Be patient. Your body needs time.

Ok so I couldn't wait anymore and I called yesterday and did a phone consultation with the nutritionist. They have advanced me to puree stage but she says this will be for another 3 weeks and that it has nothing to do with the ulcerative colitis that it's just how the dr likes his patients to advance at and slow pace.

I agree with SGIRL35. I'm sure they're being cautious to allow healing inside as well. My Dr. is conservative as well. I had one week clear liquids, but 2 weeks full liquids. I will be going to pureed at week 3. So being on the liquids is getting old, I understand that - but what has encouraged me is remembering I DO NOT WANT TO RISK COMPLICATIONS! I read a horror story about someone that had leaks and multiple complications. But I get what you're saying, you just have the desire. I'm sticking to the list of approved stages & liquids/foods on those stages. As far as your Protein, what has worked for me is GENEPRO (one Tablespoon in Crystal light is how I take it) unflavored, disolves great. 30 gm per serving. So I do that twice a day, and with the yogurt it gives you the 70gm goal. My Dr. recommended 60 - 70gm goal. I found the GenePro at GNC.

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@niseys4 sounds great, thanks! What's the name of the bariatric cookbook you got from Amazon?

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That looks so good!!! I am going to make it soon. My dh is a big sweet potato fan. The recipe calls for yellow sweet potatos. I don't think I have ever seen those. I will use what I have and I bet it will still be good. It is 49 F this morning so Soup weather is officially here lol

Cottage cheese Bake from the Baritastic app (Made it this morning, loved it & I don't even like cottage cheese )

INGREDIENTS:

2 cups low-fat or fat-free cottage cheese
2 whole eggs
10 oz pack of frozen spinach (thawed and drained VERY well!)
½ cup Parmesan cheese

DIRECTIONS:

Preheat oven to 350° F.
In large bowl, mix all ingredients together well.
Place evenly into 8x8 pan.
Bake for 20-30 minutes or until cheese bubbles on outside.
Let sit 5 minutes before serving.
Season to taste with salt, pepper, and garlic as desired.

NUTRITIONAL INFORMATION PER SERVING (about 1/2 cup):
Total calories: 78
Total fat: 3 g
Total carbohydrates: 3 g
Dietary Fiber: 1 g
Sugars: 2 g
Protein: 11 g

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I felt awful when I woke up from surgery but they gave me pain meds after about ten minutes and I never really had pain after that. I know I have been very lucky, and I'm sorry you have gone through so much. I agree that an overnight stay seems reasonable.
The clear liquid diet for the first few days or a week is part of the very slow easing of liquids so your stomach can heal. I had two weeks of full liquids and now, 2.5 weeks post-op, I'm finally at pureed. So many more choices! but I'm still not hungry. Make sure you do your best with the Water and take any meds you were given and Gas-X if you need it.
Best of luck--and yes, check with your surgeon's office. I really hope you are feeling better physically and emotionally soon.

It will get better. I'd definitely make a call to your surgeon's office, because it sounds like you are in more pain than you should be.
Did they tell you that you could also take liquid Tylenol?
the soreness will go away in a few days. Hang in there!

If it doesn't feel normal to you say something; speak up; call your surgeon's office. I hope you can look back on this day with a smile on your face soon. Feel better!

OMG! Girl you look hot! Wow! I'm the same starting weight and get RNY end of October. You'll have to give me some tips

I am pleased to say that I have reached my goal, yaaayyy. My goal weight was 150 lbs but I weighed myself this morning and I am 149.8 lbs. This has been a hard journey mentally but for me( many of you know I have gone thru a divorce as well ). My starting weight was 242lbs, day of surgery 12/5/16 I was 219 lbs, and 8 months later I am 149.8 lbs. 7 lbs away from almost losing 100 lbs. I feel so good right now about myself. Not just because of how I look but how I feel inside. I'm starting to love me flaws and all. I am working on the mental side of things with prayer and supplication. God is a healer and I'm trusting him to keep me. I thank all of you on this site for your support , it has been epic on this journey. I so truly appreciate you. The encouragement I received from total strangers has far outweighed what I received from family and friends. Thank you again. Hope u like the pics.

Gonna make this one, this week, hopefully. No oil! 😁
http://plantpoweredkitchen.com/sweet-potato-bisque/

Cottage cheese Bake from the Baritastic app (Made it this morning, loved it & I don't even like cottage cheese )

INGREDIENTS:

2 cups low-fat or fat-free cottage cheese
2 whole eggs
10 oz pack of frozen spinach (thawed and drained VERY well!)
½ cup Parmesan cheese

DIRECTIONS:

Preheat oven to 350° F.
In large bowl, mix all ingredients together well.
Place evenly into 8x8 pan.
Bake for 20-30 minutes or until cheese bubbles on outside.
Let sit 5 minutes before serving.
Season to taste with salt, pepper, and garlic as desired.

NUTRITIONAL INFORMATION PER SERVING (about 1/2 cup):
Total calories: 78
Total fat: 3 g
Total carbohydrates: 3 g
Dietary Fiber: 1 g
Sugars: 2 g
Protein: 11 g

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CONGRATULATIONS, you look amazing! Doing great on your journey, I'm 3 weeks out from surgery, Lapband revision with Gastric bypass - think I hit the 3 week stall I've read about, but this makes me hopeful!

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Cottage cheese Bake from the Baritastic app (Made it this morning, loved it & I don't even like cottage cheese )

INGREDIENTS:

2 cups low-fat or fat-free cottage cheese
2 whole eggs
10 oz pack of frozen spinach (thawed and drained VERY well!)
½ cup Parmesan cheese

DIRECTIONS:

Preheat oven to 350° F.
In large bowl, mix all ingredients together well.
Place evenly into 8x8 pan.
Bake for 20-30 minutes or until cheese bubbles on outside.
Let sit 5 minutes before serving.
Season to taste with salt, pepper, and garlic as desired.

NUTRITIONAL INFORMATION PER SERVING (about 1/2 cup):
Total calories: 78
Total fat: 3 g
Total carbohydrates: 3 g
Dietary Fiber: 1 g
Sugars: 2 g
Protein: 11 g

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@niseys4 sounds great, thanks! What's the name of the bariatric cookbook you got from Amazon?

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I just made the Cottage cheese bake from the Baritastic app & it was good (and I don't like cottage cheese!) I just added a little sprinkle of Parmigiano Reggiano shredded cheese to the top (looked like it needed it towards end of baking).

INGREDIENTS:

2 cups low-fat or fat-free cottage cheese
2 whole eggs
10 oz pack of frozen spinach (thawed and drained)
½ cup Parmesan cheese

DIRECTIONS:

Preheat oven to 350° F.
In large bowl, mix all ingredients together well.
Place evenly into 8x8 pan.
Bake for 20-30 minutes or until cheese bubbles on outside.
Let sit 5 minutes before serving.
Season to taste with salt, pepper, and garlic as desired.

NUTRITIONAL INFORMATION PER SERVING (about 1/2 cup):
Total calories: 78
Total fat: 3 g
Total carbohydrates: 3 g
Dietary Fiber: 1 g
Sugars: 2 g
Protein: 11 g


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My surgeon (Garth Davis) advocates a switch to vegan/vegetarian diet... or as close to it as you can do. He has a book out, Proteinaholic, and there are a bunch of good vegan/vegetarian recipes in it that I find WLS friendly. I'm not off meat/dairy 100%, but I'd say 90%+ of my daily caloric intake is plant based... and when I have meat, it's usually lean poultry or fish.
Here's a recipe for quinoa with black Beans that I make often. I like to eat it plain with hot sauce, or as a salad topping... I imagine it'd be good in some sort of low carb wrap. If you eat dairy, you could up the Protein with some cheese or plain greek yogurt. http://allrecipes.com/recipe/49552/quinoa-and-black-beans/