bluebutterfly

I’m 42 was sleeved the end of May this year, so I’m right at 12 weeks out and down 60 pounds as of this morning. Parts have been difficult but no regrets. Think I did the surgery at the right time in order for me to be successful... If I would have done it sooner I’m not sure I would have been as committed

I have been doing intermittent fasting by only eating between the hours of noon and 7pm for the past three weeks and love it. I drink water, caffeine free tea and coffee anytime as those do not break the fast. Personally I’ve found myself more hydrated and higher energy levels. I get all my protein in during my eating period and then give my body 16 hours of fasting time. I have had lots of issues with inflammation and breathing problems in the past and feel this has been helpful with that for me.. I’m not a doctor or scientist but so far am liking the results I’m seeing.. also have consistently continuing to loose weight no stalls since starting.

Congratulations! Nice to see the hard work pay off.

For me I don’t eat any breads, pastas.. besides the carbs they played a large roll in getting me to the place I was. I know some people are able to eat them in moderation after surgery and I think that’s wonderful. I’m just not one of those people I have to avoid certain foods. That’s why I don’t, can’t speak for others.

I found a recipe for this on a low carb site and it was delicious I’ll try to post it below. You may it enjoy fresh over a frozen one. It was not hard to make or very time consuming. The only change I made was I didn’t use barbecue sauce I found Raus Homemade Pizza sauce at the store that’s also low carb and used that. The Best Low Carb Chicken Pizza Crust ★★★★★ 4.9 from 8 reviews * Author: Hey Keto Mama * Yield: 4-6 servings ingredients * 1 pound ground chicken thigh (more flavor/fat than ground chicken breast) * 1/2-3/4 cup grated (powdered) Parmesan cheese * 1/2 cup shredded Parmesan or Mozzarella * 1/4 cup frozen spinach (optional) * Salt, pepper to taste * 1 1/2 tsp chili powder (optional) instructions 1. Preheat oven to 400 degrees 2. In large bowl mix ground chicken thigh, cheese and seasoning 3. Thaw spinach and remove excess water with paper towel or cheesecloth, add to mixture 4. Line baking sheet with parchment paper and press chicken mixture into even thin layer 5. Bake for 20 minutes 6. Remove from oven and top with desired toppings ( I used red onion, cilantro, chicken, bacon and sugar free bbq sauce!) 7. Bake for an additional 10-15 minutes until cheese is melted and brown notes If using ground chicken breast, reduce cooking temperature to 375 and reduce cooking time to 15 minutes or until cooked through. Add additional time after toppings until cheese is melted and golden, being careful not to overcook. Once pizza cools a bit, it can be picked up like regular crust If mixture seems too wet, add more grated parmesan. I used freshly ground chicken thigh so there was less moisture. If you’re using a roll of chicken, it could be more wet and need extra cheese Personalize it with your favorite toppings and seasonings in the crust as well Separate into 4-6 and freeze chicken crust (no toppings) individually for quick meal nutrition * Serving Size: 1/4 Pizza * Calories: 193 * Fat: 8 * Carbohydrates: 0 * Protein: 27 Find it online: https://www.heyketomama.com/best-low-carb-chicken-pizza-crust/