timothy.fleischer

Had gastric sleeve 11/5. Pre-op diet of Protein Shakes and 1 meal began 10/22. liquids only 11/4. Clear Liquids 2 days after surgery. 3-4 Protein shakes per day for 2 weeks for check up. pureed food of 4-5 meals per day for 4 weeks. Last week began 3 meals per day solid food, about 1/2 cup per meal. Sticking to Proteins and vegs. I weighed 355 lbs. when I started pre-op on 10/22. Today I weighed 300.0. Since late Aug I have lost 65 lbs from my high weight of 365. Today I walked 1.5 miles. I use MyFitnessPal to track proteins in my meals. I track as honestly as I can, even the sneaks of a bite while prepping etc. My meals are 1/4-1/2 cup protein and 1/4-1/2 cup vegs. If I eat a whole cup, I feel it in my chest so most are 1/2 cup. I keep an Artic near me to drink after meals (30 mins). My program theough Baylor Scott & White has had great support for me so far

1 tin smoked baby clams
1 tin smoked oysters
1 cup Fage 0% plain Greek yogurt
1 cup part skim Ricotta cheese
1/2 cup grated three cheese blend
1 can artichoke hearts in water
2 cups loose fresh spinach
1 tbsp Worchestershire sauce
1 tsp Tabasco
1 tbsp horseradish

Stir yogurt and cheese in bowl.
Pulse oysters and clams (drain and rinse first to get rid of can taste) and stir into blend
Pulse artichoke hearts and stir into blend
Stir in spinach, Worchestershire, Tabasco and horseradish into blend.
Spoon 1/4 cup into ramekins.
Bake at 375 for 20 minutes.

104 cals, 5.4 G fat, 4.4 G carb, 9.3 G Protein.< br /> Makes 10-12 servings. Nutrition based on 10 servings.

My surgeon plan says to stop drinking liquids 15-30 mins before eating, so I stop when I put this in oven to time it right.

If you like smoked oysters at all, this is a nice, rich tasting dish that works nicely for pureed stage.

Tzatziki sauce: peeled diced cucumbers. Dill, lemon juice, garlic. Easy to make

This is a twist on the ricotta bake

2 parts cooked ground turkey
1 part ricotta
Raw spinach
Kalamata olives
Artichoke heart in Water quarters
Ragu sauce
In bullet/blender give cooked turkey and small amount of ragu a good spin.
Empty into bowl.
Grind up artichoke hearts and kalamata olives.< br /> Add to bowl.
Stir well with ricotta.
Put 1/4 cup (or amount allowed by your plan) into ramekin.
Spoon a light cover of ragu over mix and sprinkle grated parmesan on top.
Bake at 350 for 20 minutes

About 90 cals and 9 grams or more Protein.< br />
I filled 3 ramekins and out the filler in a tub for later use.

On 11/23/2020 at 20:42, natashab said:

Hey , I just had my surgery last Thursday, now day 4 post op 🙈....a lot of abdominal pains and gas I don’t know what to eat help! How long does this pain last 😭

Just made this. It serves 8-10 2-3 oz servings. Has sat well on my stomach in the pureed phase.
1 lb. soft tofu
1 bag of cauliflower stir fry rice with edamame and carrots

Marinade
3 TBspoon soy
1 Tbspoon hoisin sauce
1-2 Tbspoon Sriracha sauce
2 dashes of soybean oil
Tsp spring roll sweet and sour

Squeeze excess liquid from tofu by putting on a plate and laying 2-3 plates on top about 20 minutes. Dump excess liquid.
Put tofu and marinade in zip bag for overnight.

Put bag of cauliflower rice in microwave for 2 mins

Drain tofu of excess marinade. Stir fry on med hi with a little soybean oil. It will look like scrambled egg that goes in stir fry rice.
Add cauli rice and stir up to heat through.

Slotted spoon to serve.

No this is not restaurant stir fried rice. But it is also not carb heavy or calorie heavy.
1/3 cup is 68 cal, 2 fat grams, 7 Protein grams, 6 gr carb.

chicken salad, pureed just a bit, made with light mayo.< /p>

My plan calls for 2 oz./ 1/4 cup for pureed stage with 4-5 meals per day and 1 Protein Shake. Protein goals is 60 G. It is hard to hit that without a shake. 4 weeks on this phase until my nutrition class. I use My Fitness Pal app to log food and track protein. I did a similar thing to the ricotta bake but made bottom layer of ramekin ground turkey and spinach, then ricotta layer, then sauce and light sprinkle of parmesan. 1 ramekin makes 2 meals for me of 2 oz. 92 cals and 12 G protein each meal.

Smoked salmon dip eaten with a spoon: 4 oz salmon; 2/3 cup Tzatziki: 1/3 cup ricotta to add firmness; capers. 2 oz serving; 80 cals, 9 G Protein.< /p>

Mine was immediate after surgery and continues. Seeing massage next week for it.

Started pureed/soft food after 2 week pre-op and 2 week post op Protein Shakes diet. Lost 36 lbs. in the past 4 weeks. pureed has been okay so far. Take your time and chew the food even though it is pureed. That helps with brain hunger too I think as much as getting the food mushy for the small pouch. No drinking 15 mins before and 30 mons after meal time. No nausea to speak of so far.

I just made a smoked salmon spread with 4 oz. salmon, 1/2 cup greek yogurt, 1/3 cup ricotta, peeled and diced cucumbers; capers for flavor and dill weed for flavor. Ran it through the bullet. Four 2 oz servings, 9 g protein; 2 g fat, 80 cals. It was good and flavorful. The fish did not fall completely apart so it gave me something to actually chew.

Nov. 5 sleeve surgery: Have had great success so far, but 2 issues. Began pre-op diet 2 weeks before of Protein Shakes 2-3 and one hi Protein meal. Final day before surgery, only shakes. 2 days after surgery was Clear Liquids only. Protein shakes (2-3 daily), broths and Water since then. Since 10/22 pre op kick off I have lost 31.5 lbs. Gout flared up in my ankle on Wednesday, just as tramadol came to an end. Late last night had a good round of dry heaves. I think from air in shakes from blender, so I will stick with premade ones. How are others progressing? Doc appointment on 11/20 to go on soft food two week transition. How are you folks progressing?

On 11/05/2020 at 13:32, kalí̱ ygeía said:

Thank you to the 1st week of November people that have posted! I appreciated reading your posts. Hopefully you're having a smooth recovery and acclimating to the new change effortlessly. My day is coming tomorrow. Whoohoo! I'm super excited! I'm all packed and am finalizing stuff around the house.

I haven't been exactly the best with my preop diet, so hopefully my doctor won't take one look at the liver and send me back home. 😜

I lost only a few pounds, but I'm happy with that! As long as the scale is moving down not up, it's all good. My surgery is early, so I'll probably get zero sleep tonight. The hospital had me come in earlier in the week to get the paperwork done and they provided me with soap to wash the night before and day of the surgery.

Wow... I can't believe it's happening! I'll do my best to keep y'all posted. Hopefully I can do so asap when everything is fresh in mind.

Good luck Friday, November 6th day sleevers!

Sleeved on Thursday 11/5. Went home that night because I met all benchmarks necessary early on. Clear Liquids only on 11/6. Began Protein Shakes and clear liquids on 11/7. Held down 22 oz in shakes and 30 in Water and 4 oz in consomme yesterday. Walking the backyard 5 times a day. Pain is worst when I get out of bed or chair. No nausea, no vomit at all yet or spit up. I use the small 1 oz med cup to drink, taking it in 2-4 sips. Crushing pills except prilosec taking whole. sleeping flat on my back at night and getting a nap each day. Minimal bruising. Also had a small bowel movement today without laxative.

On 09/28/2020 at 16:24, Love_thatgirl said:

On the 5th. Yeah, super nervous, anxious yet ready

6 am tomorrow Nov 5 is my sleeve surgery. In the 2 weeks of Protein Drinks prep diet I have lost 17 lbs.

11/5