I had a doctor's appointment on Thursday. He is very happy with how everything is healing. My surgery was shown at a conference, and he said it was one of the easiest/best one's he's done and everyone was impressed, so yay! With how well everything has been going, he let me move my next appointment up by a week, which means my post op meal plan is officially accelerated. Basically, I have to be on solid foods a week earlier than planned, so I get to do mushies AND soft foods in the same week.

So, now that I can eat real food, I am trying to determine what makes the most sense for meal planning. Since I am not eating full meals anymore, I am trying to figure out how to make things that are worth all the hassle to cook, that are healthy (I have that part down), but will also be good for a 2 (almost 3) year old, a 5 year old, and a husband that was recently diagnosed with hyperthyroidism so he's super hungry and can't gain weight. I am also trying to figure out how often I should cook. Etc. Etc. While I do enjoy that we are all capable of living off of Trader Joe's frozen meals, I kind of feel like cooking too. I think cooking will be an important part of this lifestyle change.

Also, if anyone has any quick, easy, low amount of ingredient recipes they plan to live off of for a while, please share!

These are recipes that were in my SSM Weightloss Institute Center of Excellence Bariatric Surgery Binder. (Spelling it all out so they don't say I'm infringing on any copyrights if they own it ) If you click on the picture, then click again, it will make it larger for viewing. Haven't tried any yet, but I plan on having my hubby (he's the cook!) make a few of them for me soon!

Thank you! I download a bunch of pages. Why are the # of servings so many though!?