Lillytan

Oh wow you look amazing. Great job. Sent from my SM-N950U using BariatricPal mobile app

Agreed!! Sent from my SM-N950U using BariatricPal mobile app

Thank you all I'm at 3 weeks and cleared to fly. Sent from my SM-N950U using BariatricPal mobile app

You are very welcome. Sent from my SM-N950U using BariatricPal mobile app

Do you have to wait a certain number of days or weeks after GB before you can fly. A friend of my husband's said I might have to wait a month to be able to fly. Sent from my SM-N950U using BariatricPal mobile app

So just finishing up week 3 post-op of my GB and down 20 lbs. Picture in blue is 1 month prior to surgery and pictures in blue are today. I see a little difference in my face but not much else yet. Blood sugars are steadily improving though and that is my main goal, no more diabetes medicine. HW 246 SW 225 surgery was Aug 6, 2018 CW 202 GW 135 Sent from my SM-N950U using BariatricPal mobile app

Congratulations you look great. I am 3 weeks out and have lost 19lbs so far. 225 to 203. I have got a bit of a stall the last couple of days I think it's due to a heavy uncharacteristic period for the first time in ages. I'm still in good spirits though. Sent from my SM-N950U using BariatricPal mobile app

Oh I am so excited for you and I hope I can do as good with my diabetes. I am only 3 weeks PO so not fully there yet but working on it. I still take my weekly Trulicity but my Lantus has gone from 50U twice a day down to 20U once a day. I hope one day we can both be medication free. Sent from my SM-N950U using BariatricPal mobile app

The Ricotta Bake is is a delicoius dish that is high in protein and low in carbs. And, for most programs, it qualifies as a soft food! It only takes 30 minutes and a few basic ingredients. Time to Ready: 30mins Servings: About 4 INGREDIENTS 8 ounces ricotta cheese 1⁄2 cup grated parmesan cheese 1 large egg, beaten 1 teaspoon italian seasoning salt & pepper 1⁄2 cup marinara sauce 1⁄2 cup shredded mozzarella cheese DIRECTIONS Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly. Nutrition Information Serving Size: Yields about 4 servings (1/2 cup per serving) AMT. PER SERVING Calories: 240 Total Fat 16 g Saturated Fat 9.4 g Cholesterol 105 mg Sodium 496 mg Total Carbohydrate 6.25 g Dietary Fiber 0.5 g Sugars 3.3 g Protein 16 g I copied the recipe over for you hope you like it. Just remember it is very rich so you might only be able to eat a bite or two. [emoji16] Sent from my SM-N950U using BariatricPal mobile app

I tried the Ricotta bake receipe and that was really good but it makes a ton when all you can eat is a bite or two lol. Sent from my SM-N950U using BariatricPal mobile app

Hello all I'm so excited to be here. Had my GB on Aug 6th and am just now transitioning to pureed foods. I am wondering about ideas for tuna during this stage. Any suggestions would be appreciated. Sent from my SM-N950U using BariatricPal mobile app

My first meal was also a scrambled egg. I used the 20 second bite timer and went slow. I still felt nauseous after though and wound up throwing up a bit. I suggest only eating eating half wait an hour and eat the other half if you feel ok. Sent from my SM-N950U using BariatricPal mobile app