PollyEster

Yesterday was Canada Day. There were no public celebrations because of the pandemic, but we spent most of the day with friends who are part of our small social bubble. I brought a picnic-style lunch for everyone: vegan banh mi with oil-free cannellini bean miso mayo in coconut wraps, green salad with oil-free blueberry vinaigrette, and various flavours of smoothies. We ate grilled peaches with orange blossom Water, pistachios, and tofu ricotta for dessert.
Most of my friends are foodies, and a few are chefs. A vegan chef made dinner, so it was fairly spectacular: kale Caesar salad with roasted chickpea croutons, smashed roasted potatoes with garlic avocado aioli (I skipped this), and black bean, mushroom and walnut burgers with caramelized onions and roasted Tomato chutney (sugarless) on raw dehydrated onion and mixed seed (pepitas, sunflower seeds, flax seed, psyllium husk) zero carb Buns. Dinner was lovely, but I enjoyed not having to make it even more. We ended the day with homemade raw vegan coconut ice cream bars (sans caramel; I only had one bite). Whew!
Even though I still can't -- and don't want to -- eat much, participating in a food-focused social gathering was exhausting. This formerly well-worn neural superhighway of mine has been "road closed / detour" since surgery, and will remain that way save for one or two days per year, at most.

Yesterday was Canada Day. There were no public celebrations because of the pandemic, but we spent most of the day with friends who are part of our small social bubble. I brought a picnic-style lunch for everyone: vegan banh mi with oil-free cannellini bean miso mayo in coconut wraps, green salad with oil-free blueberry vinaigrette, and various flavours of smoothies. We ate grilled peaches with orange blossom Water, pistachios, and tofu ricotta for dessert.
Most of my friends are foodies, and a few are chefs. A vegan chef made dinner, so it was fairly spectacular: kale Caesar salad with roasted chickpea croutons, smashed roasted potatoes with garlic avocado aioli (I skipped this), and black bean, mushroom and walnut burgers with caramelized onions and roasted Tomato chutney (sugarless) on raw dehydrated onion and mixed seed (pepitas, sunflower seeds, flax seed, psyllium husk) zero carb Buns. Dinner was lovely, but I enjoyed not having to make it even more. We ended the day with homemade raw vegan coconut ice cream bars (sans caramel; I only had one bite). Whew!
Even though I still can't -- and don't want to -- eat much, participating in a food-focused social gathering was exhausting. This formerly well-worn neural superhighway of mine has been "road closed / detour" since surgery, and will remain that way save for one or two days per year, at most.

There are quite a few recipes to check out here; have tried a few and they were good, but of course they all involve protein powder since it's a protein powder company website. I overbought in preparation for surgery and still have quite a bit of pea, rice, soy, and hemp powders to use up, though. Currently am making this recipe using either unsweetened Ripple pea milk or a homemade nut mylk, stevia or Monkfruit, and peanut or tiger nut flour instead of nut butter. Usually I toss in 15-30 gr of ground flaxseed as well. Sometimes I use toasted cocoa nibs in place of cocoa powder, or toss in some coconut manna. It is quite similar to the Peanut Butter chocolate No Cow bar, actually. If you wanted to dupe that, you could try adding a bit of glycerine to replicate the mouthfeel aspect.
Please share the links or recipes of bars that you make and enjoy.

After bariatric surgery 👍👍👍👍:
Before bariatric surgery 😂😂😂😂:

After bariatric surgery 👍👍👍👍:
Before bariatric surgery 😂😂😂😂:

Yesterday was Canada Day. There were no public celebrations because of the pandemic, but we spent most of the day with friends who are part of our small social bubble. I brought a picnic-style lunch for everyone: vegan banh mi with oil-free cannellini bean miso mayo in coconut wraps, green salad with oil-free blueberry vinaigrette, and various flavours of smoothies. We ate grilled peaches with orange blossom Water, pistachios, and tofu ricotta for dessert.
Most of my friends are foodies, and a few are chefs. A vegan chef made dinner, so it was fairly spectacular: kale Caesar salad with roasted chickpea croutons, smashed roasted potatoes with garlic avocado aioli (I skipped this), and black bean, mushroom and walnut burgers with caramelized onions and roasted Tomato chutney (sugarless) on raw dehydrated onion and mixed seed (pepitas, sunflower seeds, flax seed, psyllium husk) zero carb Buns. Dinner was lovely, but I enjoyed not having to make it even more. We ended the day with homemade raw vegan coconut ice cream bars (sans caramel; I only had one bite). Whew!
Even though I still can't -- and don't want to -- eat much, participating in a food-focused social gathering was exhausting. This formerly well-worn neural superhighway of mine has been "road closed / detour" since surgery, and will remain that way save for one or two days per year, at most.

I began the WLS process 16 months ago at 292lbs. I lost 50 lbs during the 6 month wait for surgery by following a 1100 kcal/day whole-foods plant based lifestyle (which I'd already been following for over 6 years), and exercising at least 150 minutes per week (beginning with daily yoga and simply walking as far as I could each day, slowly working up to 10,000 steps/day and adding weight training, cycling, hill hiking, and indoor rowing). After surgery, I reached my goal weight in 7 months, and am continuing to lose rapidly without the slow-down that is commonly experienced at the 6 month mark. Currently, I have lost not only 100% of my EBW, but 58% of my entire body weight. I now expect to reach the weight I was in high school, 112-114 lbs, and to maintain long-term in the 115-120lb range.
The rapid loss window after surgery is finite: only about 6 months. How much weight one loses in those 6 months is primarily determined by genes, but all gene expression is dependent upon environmental variables, so I did everything I possibly could to maximize loss during that time. For me that meant: Protein first veggies second; eating only nutrient-dense whole, clean, plant-based foods (meaning no processed or packaged foods, no animal products, no nutrient-poor foods); staying hydrated; waiting 30 mins before and 45 mins after drinking to eat; consuming no more than 600-800 kcal/day; practicing portion control; being mindful while eating and chewing food extremely well before swallowing; no snacking or grazing or emotional eating; weighing and tracking all food; taking all of the required Vitamin and mineral supplements; weighing myself daily; using a fitness tracker and logging all exercise; exercising upwards of 15 hours per week (because I really enjoy it; I never had to force myself); meditation; taking good care of my emotional and mental health, and sleeping 8 hours minimum per night.
I still do every single one of these things, except now I eat more (not too much, but enough to healthfully support my activity levels) and exercise more (upwards of 25 hours per week training for eventual distance cycling and triathlon events, as well as many other sports including weight training and squash especially). Though it's all just my regular, everyday, normal life now, I'm still only 8.5 months out from surgery, so it’s all relatively effortless. I'm fully committed to doing all of these things for the rest of my life, however. I will *never* forget how disabled I was -- how limited I was, and how limited my life was -- because of morbid obesity.
Edited to add: According to several bariatric experts that I've spoken with, the "honeymoon stage" basically ends when people resume some or all of their old habits: making poor food choices, eating too much, not exercising, and not following evidence-based best practices for long-term weight loss and maintenance (based on observing 5 and 10 year outcomes for hundreds of thousands of bariatric patients). Obesity is a disease and WLS is a treatment, not a cure. If you have heart disease and undergo a triple bypass but start eating burgers and fries again 6 months after surgery, you’re still going to die of heart disease because you’re not addressing the underlying cause of disease unless you change your diet and lifestyle.
50%-60% average weight loss after VSG is just that, an average. So if you don't want to end up with average results over either the short or long term, then definitely do not do what the average person does. Use the first year after surgery to entrench yourself in an entirely new way of eating and moving your body (including weight bearing exercises to build muscle), regularly examining what's working and what isn't, and adjusting or pivoting as needed over time to continue seeing the desired results.

I began the WLS process 16 months ago at 292lbs. I lost 50 lbs during the 6 month wait for surgery by following a 1100 kcal/day whole-foods plant based lifestyle (which I'd already been following for over 6 years), and exercising at least 150 minutes per week (beginning with daily yoga and simply walking as far as I could each day, slowly working up to 10,000 steps/day and adding weight training, cycling, hill hiking, and indoor rowing). After surgery, I reached my goal weight in 7 months, and am continuing to lose rapidly without the slow-down that is commonly experienced at the 6 month mark. Currently, I have lost not only 100% of my EBW, but 58% of my entire body weight. I now expect to reach the weight I was in high school, 112-114 lbs, and to maintain long-term in the 115-120lb range.
The rapid loss window after surgery is finite: only about 6 months. How much weight one loses in those 6 months is primarily determined by genes, but all gene expression is dependent upon environmental variables, so I did everything I possibly could to maximize loss during that time. For me that meant: Protein first veggies second; eating only nutrient-dense whole, clean, plant-based foods (meaning no processed or packaged foods, no animal products, no nutrient-poor foods); staying hydrated; waiting 30 mins before and 45 mins after drinking to eat; consuming no more than 600-800 kcal/day; practicing portion control; being mindful while eating and chewing food extremely well before swallowing; no snacking or grazing or emotional eating; weighing and tracking all food; taking all of the required Vitamin and mineral supplements; weighing myself daily; using a fitness tracker and logging all exercise; exercising upwards of 15 hours per week (because I really enjoy it; I never had to force myself); meditation; taking good care of my emotional and mental health, and sleeping 8 hours minimum per night.
I still do every single one of these things, except now I eat more (not too much, but enough to healthfully support my activity levels) and exercise more (upwards of 25 hours per week training for eventual distance cycling and triathlon events, as well as many other sports including weight training and squash especially). Though it's all just my regular, everyday, normal life now, I'm still only 8.5 months out from surgery, so it’s all relatively effortless. I'm fully committed to doing all of these things for the rest of my life, however. I will *never* forget how disabled I was -- how limited I was, and how limited my life was -- because of morbid obesity.
Edited to add: According to several bariatric experts that I've spoken with, the "honeymoon stage" basically ends when people resume some or all of their old habits: making poor food choices, eating too much, not exercising, and not following evidence-based best practices for long-term weight loss and maintenance (based on observing 5 and 10 year outcomes for hundreds of thousands of bariatric patients). Obesity is a disease and WLS is a treatment, not a cure. If you have heart disease and undergo a triple bypass but start eating burgers and fries again 6 months after surgery, you’re still going to die of heart disease because you’re not addressing the underlying cause of disease unless you change your diet and lifestyle.
50%-60% average weight loss after VSG is just that, an average. So if you don't want to end up with average results over either the short or long term, then definitely do not do what the average person does. Use the first year after surgery to entrench yourself in an entirely new way of eating and moving your body (including weight bearing exercises to build muscle), regularly examining what's working and what isn't, and adjusting or pivoting as needed over time to continue seeing the desired results.

I found some recipes for vegan Protein Bars that could taste decent. Mind you, there nutritional profile ist not as Protein heavy as the carb crushers by my protein or the no cow bars but they're for sure less pricy.

If i had a Trader Joe’s in my country, I’d gladly wait in line all afternoon 😭

I began the WLS process 16 months ago at 292lbs. I lost 50 lbs during the 6 month wait for surgery by following a 1100 kcal/day whole-foods plant based lifestyle (which I'd already been following for over 6 years), and exercising at least 150 minutes per week (beginning with daily yoga and simply walking as far as I could each day, slowly working up to 10,000 steps/day and adding weight training, cycling, hill hiking, and indoor rowing). After surgery, I reached my goal weight in 7 months, and am continuing to lose rapidly without the slow-down that is commonly experienced at the 6 month mark. Currently, I have lost not only 100% of my EBW, but 58% of my entire body weight. I now expect to reach the weight I was in high school, 112-114 lbs, and to maintain long-term in the 115-120lb range.
The rapid loss window after surgery is finite: only about 6 months. How much weight one loses in those 6 months is primarily determined by genes, but all gene expression is dependent upon environmental variables, so I did everything I possibly could to maximize loss during that time. For me that meant: Protein first veggies second; eating only nutrient-dense whole, clean, plant-based foods (meaning no processed or packaged foods, no animal products, no nutrient-poor foods); staying hydrated; waiting 30 mins before and 45 mins after drinking to eat; consuming no more than 600-800 kcal/day; practicing portion control; being mindful while eating and chewing food extremely well before swallowing; no snacking or grazing or emotional eating; weighing and tracking all food; taking all of the required Vitamin and mineral supplements; weighing myself daily; using a fitness tracker and logging all exercise; exercising upwards of 15 hours per week (because I really enjoy it; I never had to force myself); meditation; taking good care of my emotional and mental health, and sleeping 8 hours minimum per night.
I still do every single one of these things, except now I eat more (not too much, but enough to healthfully support my activity levels) and exercise more (upwards of 25 hours per week training for eventual distance cycling and triathlon events, as well as many other sports including weight training and squash especially). Though it's all just my regular, everyday, normal life now, I'm still only 8.5 months out from surgery, so it’s all relatively effortless. I'm fully committed to doing all of these things for the rest of my life, however. I will *never* forget how disabled I was -- how limited I was, and how limited my life was -- because of morbid obesity.
Edited to add: According to several bariatric experts that I've spoken with, the "honeymoon stage" basically ends when people resume some or all of their old habits: making poor food choices, eating too much, not exercising, and not following evidence-based best practices for long-term weight loss and maintenance (based on observing 5 and 10 year outcomes for hundreds of thousands of bariatric patients). Obesity is a disease and WLS is a treatment, not a cure. If you have heart disease and undergo a triple bypass but start eating burgers and fries again 6 months after surgery, you’re still going to die of heart disease because you’re not addressing the underlying cause of disease unless you change your diet and lifestyle.
50%-60% average weight loss after VSG is just that, an average. So if you don't want to end up with average results over either the short or long term, then definitely do not do what the average person does. Use the first year after surgery to entrench yourself in an entirely new way of eating and moving your body (including weight bearing exercises to build muscle), regularly examining what's working and what isn't, and adjusting or pivoting as needed over time to continue seeing the desired results.

Yesterday was Canada Day. There were no public celebrations because of the pandemic, but we spent most of the day with friends who are part of our small social bubble. I brought a picnic-style lunch for everyone: vegan banh mi with oil-free cannellini bean miso mayo in coconut wraps, green salad with oil-free blueberry vinaigrette, and various flavours of smoothies. We ate grilled peaches with orange blossom Water, pistachios, and tofu ricotta for dessert.
Most of my friends are foodies, and a few are chefs. A vegan chef made dinner, so it was fairly spectacular: kale Caesar salad with roasted chickpea croutons, smashed roasted potatoes with garlic avocado aioli (I skipped this), and black bean, mushroom and walnut burgers with caramelized onions and roasted Tomato chutney (sugarless) on raw dehydrated onion and mixed seed (pepitas, sunflower seeds, flax seed, psyllium husk) zero carb Buns. Dinner was lovely, but I enjoyed not having to make it even more. We ended the day with homemade raw vegan coconut ice cream bars (sans caramel; I only had one bite). Whew!
Even though I still can't -- and don't want to -- eat much, participating in a food-focused social gathering was exhausting. This formerly well-worn neural superhighway of mine has been "road closed / detour" since surgery, and will remain that way save for one or two days per year, at most.

You are so right. It is more than just how we see ourselves, but also how we see others. There is a HUGE difference between being a member of the "outsider fat tribe" and the "normal tribe." Not only has our personal perspective changed, but others have, too. If you walk into a room of people you don't know, you are now automatically included in the "Normal Tribe." Any obese people in the room see you this way, also, when in fact, we most likely still feel like members of the "fat tribe." The fat tribe members will assume you are judging them, because that is how WE felt when we were fat. It's so weird. I've had patients tell me I couldn't relate to their obesity, since I am thin. Then I tell them I lost 110 pounds and that I really CAN relate, and they just don't know what to do with that, either, because now my success demands a response that many of them, unfortunately, are not willing or ready to make. I've heard all the "reasons" - genetics, slow metabolism, thyroid, can't exercise, etc, etc. - the same ones I used to use to explain my obesity.
It is sooooooo strange to navigate this shift in how we think and how others think about us, and then having to reconfigure our responses to others' shifted views. The good thing, is that it gets better with time. Things really do start to feel more normal, the longer out I am from surgery. It's a matter of learning how to live in what feels like a new world with reverse polarity!

I struggle with this also. I have everyone telling me I am so tiny now and skin and bones...which I don't see. I try to explain to them that what they see and what I see when I look in the mirror or at my body are two very different things. I don't deny that I am a whole lot smaller than I used to be, but thin and skin and bones doesn't really seem rational in my eyes. I am well aware that it is body dysmorphia . I do look at side by side pictures of before and after and I do see the difference. I don't still see myself as heavy as I used to be but I don't see the thin. Some days I can see it in my face and then the next day my face looks really puffy and big. It's a really strange game our minds play on us.

Got to costco to stock up on greens. Today’s lunch salad: romaine, grapes, cherry tomatoes, carrots, mint leaves, baked chicken breast, cucumber & vinaigrette.
129 calories
...and a vodka caesar beforehand, +125 calories (can u tell I love celery salt?? 😳)
Drank the entire caesar (with about 1/2 the salt rim) and about 1/3 the salad...will work on the rest of it throughout the day)

Nope, not hard at all...given that I had two bites of saucy Pasta a couple weeks ago and barfed. I learn quickly (well most times, at least, lol)

Fettuccine alfredo topped with pan-seared lemony garlic-y shrimp.
I ate 9 shrimp (99g), skipped the Pasta and sauce: 155 calories.

Great minds think alike, ms.sss. A refreshingly cold blue cheese wedge salad with slivered almonds, bacon bites, red onion, chives, petite iceberg lettuce head, tomatoes + black pepper for lunch today... on this very hot summer day! Ate half. ;]

Still working on that watermelon...today’s lunch: Romaine, carrots, watermelon, feta, pumpkin seeds, mint leaves and spicy vinaigrette: 154 calories.

Bananas, strawberries, soy skyr, chocolate sauce and a coffee banana muesli mix.

Sure you can eat them, but in the interest of health and weight loss (as well as maintenance), it's always best to rely on real, whole foods: Snacks like tuna, avocado, nuts, eggs, lightly roasted chickpeas, plain Greek yoghurt (or pudding made from plain Greek yoghurt mixed with Protein powder), etc. Most protein bars are essentially candy bars: they're ultra processed, high in calories, low in Vitamins and minerals, often high in sugars and/or fats and salt, and most are full of sugar alcohols that can cause stalls and even weight gain for people trying to lose weight. If you read around this forum and on other weight loss and WLS forums, you'll find that they're also a "slippery slope" for some in that they can lead to pretty intense cravings for bad carbs. The only thing that really separates them from candy bars is protein content.
If you're craving a treat but would like to combine it with a quick hit of protein, it's very easy to make your own protein bars or balls. There are loads of recipes online; just search around for the healthier ones that don’t contain added fats and oils, added sugars including dates or dried fruits, etc. They take only a few minutes to make, and the nutritional profile is far healthier than any of the commercially made ones.

Losing 202lbs is well and truly beyond phenomenal, so congratulations and well done on all of your hard work! That's a remarkable result!
Refined bread, Pasta, grains, and rice are simple carbs, not complex carbs (unless you are talking about less highly processed items such as Mestemacher bread, chickpea pasta, sprouted brown rice or wild rice, etc. which I doubt you’d be concerned about), and of course they are unhealthy foods that lack nutrition, cause rapid spikes in insulin levels and consequently fat storage, and have been proven in thousands of peer-reviewed scientific studies to cause both physical (neurochemical) and psychological cravings. These refined foods have been stripped of all fibre and nutrients and don't contain any phytonutrients. Only whole, unprocessed foods such as fruits and vegetables, legumes, nuts, tea, and some spices, contain phytonutrients. Ancient whole grains don't contain phytonutrients, but they do contain beneficial phytochemicals.
If certain foods cause you to crave more simple carbs, why would you consider eating them again? Long ago you broke the cycle of carb addiction that keeps eaters of refined carbs and processed foods in the cycle of obesity, disease, feeling hungry soon after meals, and craving more refined carbs. Deciding not to eat something that that you know for a fact has never worked for you isn’t a sign of an unhealthy mindset, it's a sign of clear, insightful, empowered thinking and applied wise boundaries. You're right to be wary, since trying to control consumption of refined and highly palatable foods is generally about as successful over the long term as trying to control drug addiction without abstinence from drugs. WLS forums are full of people who have eventually regained all of most of their weight as a direct result of making poor food choices. Every single thing you put in your mouth is not only either making you more or less healthy, it is also influencing the next thing you put in your mouth by causing a cascade of complex responses along the gut/brain axis.
There are plenty of ways to enjoy and embrace the health benefits of whole complex carbs such as vegetables, fruits, and ancient grains in your diet. By focusing on whole foods and complex, unrefined carbs, you'll naturally reduce your intake of sugar and processed carbs, keep your blood sugar stable, maintain a healthy weight, and still enjoy incredibly satisfying meals and treats. You’ll not only feel healthier and more energetic, you'll keep yourself out of the unrelenting refined carb addiction cycle so many post-surgery people struggle with. Trust your own self-knowledge, and embrace and cultivate your own insights into yourself. Brené Brown, among others, has some excellent thoughts in this regard.

Here's the version that I'm really enjoying right now:
2/3 cup silken tofu (or 1/2 cup plain Greek yogurt)
3 - 5 chipotles in adobo sauce, to taste
1 tbsp adobo sauce (from the jar of chipotles)
1/2 cup chunky red salsa
1 - 2 tbsp tahini or cashew butter, optional (for creaminess)
1/4 red onion, roughly chopped
2 cloves garlic, peeled
1/2 lime, juiced
1/2 tsp cumin
1/2 tsp ancho chili powder
pinch of stevia, maple Syrup, or other sweetener, to taste
pinch of salt, optional
black pepper to taste, optional
Combine all ingredients in a blender or food processor and pulse until smooth-ish (start with 3 chipotles and add more as needed, to taste). Taste and adjust seasonings as necessary. If the sauce is too thick, thin it out with more lime juice. If it’s too thin, add more silken tofu/yogurt. Great on tacos, burritos, bowls, casseroles, and over salads. Stores in an airtight container in the fridge for 4-5 days. Makes about 2/3 cup.

Another way to do it is to give yourself a "cheat day." If you get in the mindset that you only have those things one day per week, you can hold out if you're craving it until that day. I'm that way, but not everyone is.

I've been in maintenance for a few years now and even though I eat those things occasionally now, I don't very often. In my mind, I still don't have nearly as much stomach real estate as normal people do, so I want to make sure the food I eat is nutritionally dense. A lot of starches aren't. Although I do eat small servings of whole-grain carbs occasionally.