BabyGotBack

Chocolate Ricotta Two 1/4-cup servings This high-calcium "pudding" has the benefits of cocoa and cinnamon - and the flavor of Mexico. Experiment with different brands of ricotta - they have different textures and flavors. Prep <TABLE cellSpacing=0 cellPadding=0 width=310 align=left border=0><TBODY><TR><TD></TD></TR><TR><TD></TD></TR></TBODY></TABLE> time: 10 minutes Ingredients: 1/2 cup lowfat ricotta cheese 2 tbsp mild honey 2 tbsp cocoa powder 1/2 tsp vanilla 1/2 tsp ground cinnamon Instructions: 1. Combine all the ingredients in a food processor and process until smooth. 2. Scoop into small dessert dishes and serve. Nutritional Information: Per serving: 145 calories 3 g total fat (2 g sat) 11 mg cholesterol 24 g carbohydrate 10 g protein 2 g fiber 100 mg sodium Italian Bean and Sardine Salad 1 serving Beans, fish, red pepper and greens - all nutritional powerhouses. Use small white beans cooked at home without salt. If you use canned, rinse the beans to remove most of the salt. Prep time: 10 minutes Ingredients: 3/4 cup cannellini beans 1/2 cup roasted red pepper, cut in 1/2" pieces 1 cup romaine leaves, chopped in 1" pieces 1/2 can sardines 1/4 tsp dried oregano 2 tbsp Tomato Red Pepper Salad Dressing (recipe follows) Instructions: Combine all ingredients in a medium bowl and <TABLE cellSpacing=0 cellPadding=0 width=310 align=left border=0><TBODY><TR><TD></TD></TR><TR><TD></TD></TR></TBODY></TABLE>toss to combine. Chill until served. Tomato Red Pepper Salad Dressing Ingredients: 1 small (6 ounce) can of tomato paste 1 whole roasted red pepper or pimento from a jar 2 tablespoons red wine vinegar 2 tablespoons water 1 clove garlic, chopped 1 teaspoon dried basil Nutritional Information: Per serving: 390 calories 12 g total fat (0 g sat) 32 mg cholesterol 45 g carbohydrate 30 g protein 11 g fiber 167 mg sodium Stuffed Mushroom Caps with Couscous 6 servings Couscous is a mildly nutty-tasting grain that comes from North Africa. It makes a great stuffing, especially for a small cavity like a mushroom, because it's so moist. When the stuffed mushrooms are baked, the full flavor of the couscous and the mushrooms really come through. These will go fast! Ingredients: 1/4 cup chopped walnuts 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 3 shallots, chopped 1-1/2 tablespoons natural soy sauce (such as tamari) 1 cup white wine 12 medium small-capped mushrooms, washed and stems removed 1/2 cup chicken or vegetable stock or purified water 1/4 cup couscous Salt Freshly ground pepper 2 tablespoons chopped fresh basil 1 bunch fresh parsley, chopped 1/4 cup freshly grated <TABLE cellSpacing=0 cellPadding=0 width=310 align=left border=0><TBODY><TR><TD></TD></TR><TR><TD></TD></TR></TBODY></TABLE>Parmesan cheese Instructions: Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet and roast for 5 minutes, just until they turn slightly more brown. Pour them into a small bowl. Set a large sauce pan with the olive oil over low heat for less than 1 minute. Drop in the garlic and the shallots. Add the soy sauce, wine, and mushrooms and simmer covered until the mushrooms are tender, about 10 minutes. Use a slotted spoon to shake the mushrooms so that the cooking liquid falls back into the pan, then transfer the drained mushrooms to a baking dish, arranging them hollow side up. Reserve the liquid in the pan. Cook the couscous by bringing the vegetable stock or water to a boil in a separate pot. Pour in the couscous, lower the heat, and simmer covered for 2 minutes. Remove from the heat and let stand, covered, for 10 minutes. All the liquid should be absorbed. Now, dump the couscous into the sauce pan with the reserved liquid, cover, and cook over low heat until all the liquid is absorbed. Lightly salt and pepper the mushroom caps. Finish the stuffing by mixing the nuts, herbs, Parmesan cheese into the cooked couscous. Using a tablespoon, pile a small mound of filling inside the cap of each mushroom. Bake for 10 minutes or until the stuffing is lightly browned on top. Nutritional Information: Per serving: 107 calories 6 g total fat (1 g sat) 1 mg cholesterol 10 g carbohydrate 3 g protein 1 g fiber 350 mg sodium <!-- / message --><!-- sig -->__________________

Chocolate Ricotta Two 1/4-cup servings This high-calcium "pudding" has the benefits of cocoa and cinnamon - and the flavor of Mexico. Experiment with different brands of ricotta - they have different textures and flavors. Prep <TABLE cellSpacing=0 cellPadding=0 width=310 align=left border=0><TBODY><TR><TD></TD></TR><TR><TD>[/url]</TD></TR></TBODY></TABLE> time: 10 minutes Ingredients: 1/2 cup lowfat ricotta cheese 2 tbsp mild honey 2 tbsp cocoa powder 1/2 tsp vanilla 1/2 tsp ground cinnamon Instructions: 1. Combine all the ingredients in a food processor and process until smooth. 2. Scoop into small dessert dishes and serve. Nutritional Information: Per serving: 145 calories 3 g total fat (2 g sat) 11 mg cholesterol 24 g carbohydrate 10 g protein 2 g fiber 100 mg sodium Italian Bean and Sardine Salad 1 serving Beans, fish, red pepper and greens - all nutritional powerhouses. Use small white beans cooked at home without salt. If you use canned, rinse the beans to remove most of the salt. Prep time: 10 minutes Ingredients: 3/4 cup cannellini beans 1/2 cup roasted red pepper, cut in 1/2" pieces 1 cup romaine leaves, chopped in 1" pieces 1/2 can sardines 1/4 tsp dried oregano 2 tbsp Tomato Red Pepper Salad Dressing (recipe follows) Instructions: Combine all ingredients in a medium bowl and <TABLE cellSpacing=0 cellPadding=0 width=310 align=left border=0><TBODY><TR><TD></TD></TR><TR><TD></TD></TR></TBODY></TABLE>toss to combine. Chill until served. Tomato Red Pepper Salad Dressing Ingredients: 1 small (6 ounce) can of tomato paste 1 whole roasted red pepper or pimento from a jar 2 tablespoons red wine vinegar 2 tablespoons water 1 clove garlic, chopped 1 teaspoon dried basil Nutritional Information: Per serving: 390 calories 12 g total fat (0 g sat) 32 mg cholesterol 45 g carbohydrate 30 g protein 11 g fiber 167 mg sodium Stuffed Mushroom Caps with Couscous 6 servings Couscous is a mildly nutty-tasting grain that comes from North Africa. It makes a great stuffing, especially for a small cavity like a mushroom, because it's so moist. When the stuffed mushrooms are baked, the full flavor of the couscous and the mushrooms really come through. These will go fast! Ingredients: 1/4 cup chopped walnuts 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 3 shallots, chopped 1-1/2 tablespoons natural soy sauce (such as tamari) 1 cup white wine 12 medium small-capped mushrooms, washed and stems removed 1/2 cup chicken or vegetable stock or purified water 1/4 cup couscous Salt Freshly ground pepper 2 tablespoons chopped fresh basil 1 bunch fresh parsley, chopped 1/4 cup freshly grated <TABLE cellSpacing=0 cellPadding=0 width=310 align=left border=0><TBODY><TR><TD></TD></TR><TR><TD></TD></TR></TBODY></TABLE>Parmesan cheese Instructions: Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet and roast for 5 minutes, just until they turn slightly more brown. Pour them into a small bowl. Set a large sauce pan with the olive oil over low heat for less than 1 minute. Drop in the garlic and the shallots. Add the soy sauce, wine, and mushrooms and simmer covered until the mushrooms are tender, about 10 minutes. Use a slotted spoon to shake the mushrooms so that the cooking liquid falls back into the pan, then transfer the drained mushrooms to a baking dish, arranging them hollow side up. Reserve the liquid in the pan. Cook the couscous by bringing the vegetable stock or water to a boil in a separate pot. Pour in the couscous, lower the heat, and simmer covered for 2 minutes. Remove from the heat and let stand, covered, for 10 minutes. All the liquid should be absorbed. Now, dump the couscous into the sauce pan with the reserved liquid, cover, and cook over low heat until all the liquid is absorbed. Lightly salt and pepper the mushroom caps. Finish the stuffing by mixing the nuts, herbs, Parmesan cheese into the cooked couscous. Using a tablespoon, pile a small mound of filling inside the cap of each mushroom. Bake for 10 minutes or until the stuffing is lightly browned on top. Nutritional Information: Per serving: 107 calories 6 g total fat (1 g sat) 1 mg cholesterol 10 g carbohydrate 3 g protein 1 g fiber 350 mg sodium

Hi Sheila!! How are you doing? I am feeling really good! I don't know why I don't get a mushy stage. I get to go straight to solids on day 22, but I would love to have some blended beans and rice or lentils!!!! Audree

You could also use Skinny Cow cheese!!! That stuff is GOOOOODDDD!!!!

Mine was only 7 days prior, protien shake for breakfast and Lean Cuisine ( I preferred South Beach meals, less carbs and the carbs where making me more hungry) for lunch and dinner. Audree

How does this work? Is it like a conference call? Audree

Check out this thread. You can also do a search. http://www.lapbandtalk.com/im-considering-dr-t26507.html?t=26507&highlight=dr.+kuri

OOOPPPSS!!!!!I put the wrong age! I am 33. I will add you! I feel like I have eaten all day and have only gotten in around 550 calories. I have a headache and am going to have some soup. What kind of hot chocolate is it? I am having some really good cream soups. I also bought Nectar Protein drink, it is fruity. Fuzzy navel tastes like Tang. I bought Stawberry Kiwi and a sample pack. Egg flower soup is good. Where did you buy it? I wonder if there are any good recipes for it out there??? Audree

Hey there, Shelly!!! Welcome!!! Audree

I had to have clear liquids for three days, add yogurt on day 4, add protein shake on day 6, add creamy soups on day 7. I do not get a mushy stage. I go to solid food on day 22.

Sounds really good!!!

Welcome to bandland!!!!!!!!!!!!!!!!:clap2: :clap2: :clap2: :clap2: :clap2:

My doctor told me it is the same as what they use in medical implants and people don't have those replaced. Even if lap band surgery is new, medical implants, like replacement knees, heart, and everywhere else in the body stay for life. He said it was meant to stay for life and I plan on keeping mine forever. Audree

I didn't know that protein supplements add bulk!!!!:faint: That is the last thing I want. I have been eating cream of split pea and it has a lot of protein. I do not have a mushy stage or I'd add beans and lentils. My husband said my face looks really thin, but I still haven't weighed. I am going to wait a little more. Audree

I felt EXACTLY like you on day 3. When I began to drink my 64 ounces of water, I realized I was really thirsty, not hungry. I have not been really hungry since. Audree

I am so glad to hear you are doing so well!!! Keep us posted!!

Thanks Rachel!!! I was surprised that they are so small,except the one for my port, but that one even is on the small side. What you see in the pics is the surgical glue. How are you doing?? Audree

CONGRATS!!!!!!! :clap2: :clap2: :clap2: :clap2:

I also had two c sections and one tummy tuck and the lapband was a breeze. I didn't even need my liquid tylenol, only like 2 times right after to sleep. People just like to talk about things they don't know anything about. Everyone is an expert and the funny thing is they don't even know anyone who had lapband surgery and are only talking out of ignorance (at least in my few cases when discussing lap band surgery in general). You will be fine as long as you have a good and experienced surgeon. Audree

I am post op day 8 and wanted to post my measurements so I can look back on them when I plateau or feel discouraged. Arms: rt. 14 1/2, lft. 14 inches Chest: 43" Upper chest (under arm pit): 23 1/2 Waist: 32" Hips (upper part of butt): 46 1/2 (lower part of butt): 47 Thigh: rt. 27" lft. 27" Calf: rt. 15" lft. 15" forearm: rt. 10" lft. 10" wrists: 6 14"

I am post op day 8 and wanted to post my measurements so I can look back on them when I plateau or feel discouraged. Arms: rt. 14 1/2, lft. 14 inches Chest: 43" Upper chest (under arm pit): 23 1/2 Waist: 32" Hips (upper part of butt): 46 1/2 (lower part of butt): 47 Thigh: rt. 27" lft. 27" Calf: rt. 15" lft. 15" forearm: rt. 10" lft. 10" wrists: 6 14"

The only think I rembember is they said to choose the first or second code and only copy from img to img I think the problems are only less than 1% and she is one of them. There are so many more success stories. Losing 87 pounds is also a success but she may be one of those negative people that find bad in all, even in the good. I am sorry she told your daughter those things. I would have been PISSSSSEEEEDDDD off!!!! Just explain to your daughter that the lady may have some mental problems or jealousy issues. Who would tell a kids stuff like that????? I didn't tell my kids or others so my kids wouldn't have to deal with negative people pushing there views on them. Audree

AWESOME!!! Congrats on your weight loss!!!! I figure if I lose 1 -2 pounds a week, it is more than I ever have for any period of time and I'd gain it back almost immediately. What do you eat??? I have read some rules we are supposed to follow and was wondering if they really made a difference with us lower bmi's? The eating 3 times a day, protien first, veggie, fruit than carb last if we have room?? Thanks,:clap2: Audree

Man, that sucks!! Why would they blast someone for having a different type of experience!!!!! We are all going through different journeys, and should all be supported and embraced!!!! :girl_hug: :girl_hug: I actually have prayed for my band to stay with natural restriction. The other thing I was contemplating is that I am a normal Water retainer. I was just wondering if those who retain water all the time have a tighter band??? I have read if your tissues are swollen, so is your stomach and you will have restriction, especially during THAT time of the month. So, retaining water might work to my advantage for the first time in my life!!!!:clap2: :clap2: :clap2:

I am post op day 8 and feeling soooooooooooo good and happy!!!!!! I had my morning coffee (breakfast these days) and am looking forward to some warm soup!!!!! How are you all doing??? How many of you journal????? What have you been eating/drinking??? Exercise??? supplements????? Weight Loss???? I still have not weighed myself. I just don't want to for the first time in my life. Can you imagine the great surprise I'll have when I do!!!!!! I think I will when I see a significant change. I have heard of those who wait till the 6 week mark.