Starwarsandcupcakes

I buy when things are on sale and if I have a coupon that’s even better! But, I shop for a household of 5 (mostly children) so stocking up on things like Mac and cheese, pasta, and crackers is a must. I will admit though that I have an obscene amount of peanut/nut butter (at least 10 jars) and I just cleared out my energy drink stash and took it to work. I might just see how long I can go without going to the store.

My plan had crackers and toast on the soft foods phase. I say it’s best to follow what your plan says.

I wouldn’t risk hurting your healing stomach by moving so quickly. I’m not sure what you mean by soft liquids but I’d definitely wait until it’s okay with your team to move forward. The risk isn’t worth it.

I infrequently use sauces so I just opt for the regular stuff. However I usually use Olive Garden light Italian for salads. I don’t do ketchup either but my son loves sir kennsington ketchup

Was missing my dad terribly the past few days so made some Korean food.- cheesy tteokbokki with fish cake strips, kimbap (or gimbap), pickled radish, kimchi, spinach namul, and pickled cucumbers and sweet and spicy gim. I also threw in a yogurt with a peach and granola along with a protein shake for my coffee and an individual bag of pretzels which I’ve counted but may end up not eating because I’m halfway through work and still have half the kimbap, the tteokbokki, pickled radish, spinach namul, and kimchi.

I haven’t read any of the replies but if the scope doesn’t show anything ask for a barium swallow. It has dye that can be picked up on X-rays to check for any kind of stricture that’s further down than a scope can see.

Dinner tonight was a chili relleno style casserole- roasted Anaheim peppers and tomatillos, onions, corn, and ground turkey topped with Mexican style cheese and cornbread mix. I’m tracking 300 calories for it and I’m definitely full from eating it. Also- this was a freezer prep meal for when I didn’t feel like cooking and reheated great even with the cheese in it.

However I have great success using bobs red mill TVP rehydrated with vegetable stock and chili spices then mixed in with sautéed onions, diced and crushed tomatoes and then canned chili beans. Altogether takes about 10-15 minutes for a homemade vegan chili.

It’s actually the Bariatricpal vegetable chili packets that I’ve had forever and need to start using up. Here’s the ingredient list.

Maintenance is a bit of trial and error. You’ll get to where you need to be and you can always reduce calories back down if needed to lose a few pounds. You can do it!

Try eating smaller portions throughout the day. That’s what worked for me. Big meals make me feel sluggish and tired. Also, protein heavy meals make me feel exhausted after. Maybe see about getting some labs drawn to see if there’s an issue there. I know if I skip my thyroid medicine even once then I’m exhausted for days afterwards.

Try bone broth if you can. The warm liquids should help with your sore throat and it’ll provide much needed protein. I don’t really remember having a problem eating so much as everything smelled so strong which was odd because so may lose their taste and smell. But just give it some time and you will be feeling better.

Breakfast this morning. Ate it all.

I do love me some meal prep! Things I’ve learned- individual Greek yogurts while more expensive are easier for “no spoon” days. I usually add homemade granola or a 100 calorie pack of nuts and fruit for a quick protein packed meal. cooking a protein bland for the first cook makes customized meals easier later. A beef roast in beef broth can later be made into shredded beef for tacos, BBQ beef, or korean beef bowls. I love soup! I’ll usually make a batch on my meal prep days and either put it in the fridge or freeze it. Scrambled eggs (so they’re still glossy and not rubbery- most people overcook scrambled eggs) are great to put into meal prep containers with a couple sausage links or patties and microwaved later in the week. Hard boiled eggs are another great option. Just peel and store in the fridge for up to a week. They’re good as egg salad or on salads. Use a lettuce knife- it’s a special knife made of nylon with serrated edges that cuts lettuce so it doesn’t oxidize. This keeps lettuce longer over the week after you prep it so it doesn’t get brown and yucky.

You could try a mixture of olive oil, lemon, and garlic with fresh cracked black pepper. When you go to eat it cold try a mixture of low-fat Mayo (or yogurt), lemon, salt and a dash of hot sauce. It’s the sauce they use for cold lobster rolls. I’m kind of a snob though when it comes to fats and the only time I willfully eat margarine is in my mom’s no bake cookies.

Talk with your surgeon. This could very well be a stricture, especially if you aren’t even keeping down clear liquids.

My work meals the last couple of days- I did end up swapping out the tuna and had the carrots for a protein bar and on the one with a smoothie I added pretzels and a protein bar. The sandwich bags have cranberry pecan granola and roasted chick peas in them. The little white lidded container is garden vegetable cream cheese.

Turns out I have an obscene amount of meal prep containers. I’d have prepped more but ran out of fridge space.

Everyone posting their restaurant meals and all I can think is “I could make SO many meals for that price!” Anyway, this was dinner- homemade skin on mashed potatoes and a burger with mustard and Mayo and waaayyy too sweet pickles. No calorie tracking today but ate it all. That was before I prepped 7 meals for my kids for the next 3 days. I find it easier to meal prep for them so they aren’t constantly snacking or wondering what to eat over school breaks. yogurt parfaits with berries and homemade cranberry pecan granola egg and veggie sausage mini bagels with berries Korean beef bowls (veggie chicken nuggets for the vegetarian) with brown rice pasta salad with pepperoni and salami (hard boiled egg for the vegetarian) and berries cheese tortellini in homemade tomato sauce pasta salad with roasted chicken thighs (hard boiled eggs for the vegetarian) and leftover burgers with mashed potatoes and peaches.

Lengua are some of my favorite tacos! We have a birria taco truck here that serves them and they’re the best but every time I’ve been by lately they haven’t been open. 😩

I eat kelp noodles over shiritaki noodles. Either way they’re both filling but I find that kelp noodles even though made from kelp don’t smell ocean-y. Plus I’m a fan of iodine from food since I don’t get it from salt as I only use iodized salt for baking.

Still working on that $35.38US worth of groceries. Cabbage rolls stuffed with rice, garbanzo beans, marinara sauce, spices, and cheese then topped with more marinara and cheese. The rest of the granola with skyr and strawberries. More of the curry lentil soup, salad with romaine from the garden this time, half a tomato and a hard boiled egg. Also packed iced coffee and 2 protein bars.

Day 8ish- apparently what I mean by variety was a different fruit and veggie option and maybe a protein shake or bar. 😂 I counted both the shake and bar in my total calories for the day but may or may not eat them. One thermos has soup the other frozen strawberries and yogurt. The baggies are granola and roasted garbanzo beans. Took the leftover pizza with green beans and a salad with light Italian dressing.

At almost 2 years post revision I still can’t walk down the baking aisle or the candy aisle at the grocery store because the smell of sugar really bothers me so anything I need for baking I have to order for pickup. After my sleeve I couldn’t drink anything besides protein shakes and grape powderade zero and I hated anything artificial grape before surgery. After my revision from GERD thankfully that went away and I could enjoy actual water again! Everything else though was just temporary but I do find I enjoy baby kale now.

You can thank June from Delish’s budget eats for this one! In the video she also makes some other tasty stuff.