I finally found the techniques that works for me:
1. Measure! You can't keep an accurate record without correct measures, much less be sure you don't overfill. By simple averages it became very clear 2 ounces is my usual limit.
2. Put down the fork between bites. Example: Cut up the deviled egg. I snarfed one down in three bites and yarked it up. Cutting one into quarters and eating them slowly ensured they stayed down. My mini-food processor helps, but sometimes I can just cut up my food very small. Putting down the fork between bites works best, even if my food sometimes gets cold before I'm done. I know where the microwave is.
3. Eat a la russe (one small course at a time). By eating one tiny course at a time, you don't get the guiltiness about not "cleaning your plate." Because my doc insists on low carb, I eat the meat first. Then I go back for the veggies, if there's room. It can take me as long as it takes the guys to eat 2-3 big helpings! I may switch this, though. Sorry doc, but I think I need the fiber from the veggies.
What amazes me is the pitiful cries of boredom I’m hearing from my fellow bandsters. I’m going nuts because I have too many choices of food to cook and eat! And that’s if I don’t want to “play with my food” and create my own recipes. Sure, I can only eat 2 oz at a time, but most of the time it keeps for another meal later. The guys are pigging out on anything I cook and even my DH, "Mr. Meat and Potatoes" is loving my new recipes. (Not to mention my figure.)
I’ve been posting many recipes at my regular blog, http://fatfrogdiary.blogspot.com but maybe my editor at Aspen Mountain had a good point. Maybe I should write a LapBand Cookbook. Hmm.
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