Hello I have a few questions I need answered. I am 2 months post op and have lost 100 lbs total . 65 of which was after surgery. I had my surgery on April 10th so I have no food restrictions. The questions I have are 1) if I get in more protein will it help lose weight faster. 2) if I drink more water qill that help with wwightliss 3) how many calories should I eat inn a day. Or how many calories is too much. 4th and final question is that I am tired of eating the same ahit. Eggs turkey dish blah blah blah does anybody have any good recipes to try that involves turkey and chicken but maybe just something new. Sorry if any of these words are misspelled my phone won't let me see what I'm typing until ibpost it

Wow! You are doing great! I do know that drinking your Water helps with weight loss. The rest I'm not sure of.

Have you tried chicken Marsala? You can buy the Marsala Wine at the grocery store and the recipe is on the bottle. I double the wine sauce part. It's really good.

How about Scotch eggs for Breakfast? Take a hard boiled egg, take a big meatball sized handful of ground turkey and then flatten it out and the wrap it around the egg. Roll the egg/turkey in some parmesan cheese and bake for about 20 minutes (I think at around 400 degrees. You can google the recipe. I got this from the South Beach Diet web site. It's a pretty good breakfast.

Then, there is this recipe that I love:

Creole Shrimp and Sausage Stew

Total: 20 minutes ******

Yield: 4 servings (serving size: about 1 cup)

Ingredients

• 2 teaspoons olive oil

• 1 cup chopped green bell pepper

• 1 cup thinly sliced turkey smoked sausage (about 6 ounces) (I prefer ground turkey)

• 1 teaspoon bottled minced garlic

• 3/4 cup fat-free, lower-sodium chicken broth

• 1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)

• 8 ounces peeled and deveined medium shrimp

• 1 (15-ounce) can organic kidney Beans, rinsed and drained

• 2 tablespoons chopped fresh parsley

Preparation 1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley. Nutritional Information Calories: 191
Fat: 6g (sat 1.7g,mono 2.7g,poly 1g)
Protein: 21.3g
Carbohydrate: 13.2g
Fiber: 3.5g
Cholesterol: 97mg
Iron: 2.9mg
Sodium: 694mg
Calcium: 127mg Karen Levin, Cooking Light, SEPTEMBER 2009

Hi Nick,

I suggest buying "Eating well after weight loss surgery" - tasty recipes and tells you exactly how much to eat at each stage and for every procedure.

Esskay, I will definitely try your recipe! Here's a couple I like:

Easy Turkey Skillet

Non-stick cooking spray

1 lb lean ground turkey

1 medium onion, peeled and chopped

3 tablespoons tomato paste

1 teaspoon each basil, oregano, red pepper and garlic powder

½ teaspoon salt

¼ teaspoon black pepper

3 tomatoes, chopped

2 medium zucchini, sliced & halved

1. Brown turkey and onion in non-stick skillet sprayed with cooking spray. Cook until turkey is cooked through and onion is soft (about 10 minutes)

2. Add tomato paste and seasoning. Simmer another 10 minutes.

3. Add tomatoes and simmer another 5 minutes.

4. Add zucchini and cook 5 minutes more. Serve hot.

Serves 4 (about 1 cup per serving)

Calories 181; Carbs 13g; Fiber 4g ; Protein 21g ; Fat 6g

chicken Breasts with cheese and Spinach

2 ounces goat cheese or reduced fat cream cheese, cut into pieces

1 garlic clove, minced

4 (6-ounce) boneless, skinless chicken-breast halves

Salt and black pepper

1 bunch baby spinach (3 ounces), washed, trimmed, and coarsely chopped

1 tablespoon extra-virgin olive oil

¾ cup reduced-sodium chicken broth

1. Combine cheese and garlic in small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and spinach. Press edges of chicken together to seal.

2. Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.

Makes 4 full-size servings

Per serving:

209 calories

31 g protein

1 g carbohydrate

(WLS patients should only eat ¼ - ½ a breast – about 3oz)

Baked Ricotta with Marinara

8 oz of ricotta cheese

½ cup grated Parmesan

1 large egg, beaten

1 teaspoon Italian seasoning

Salt & pepper to taste

½ cup marinara sauce

½ cup shredded mozzarella cheese

Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly.

some good recipes on this website...also try The World According to Eggface...she is KNOWN for her bariatric recipes...

good luck, you are going GREAT!

Nick,

I forgot to answer your other questions. Getting enough Protein (I was told 60-80g per day) and drinking plenty Water (6-8 cups in addition to tea, coffee etc) are very important for health but I don't know about they're effect on weight loss.

I track my eating on MyFitnessPal - it knows the nutritional info for most foods so it makes things easy and I'm eating around 800 calories/day. I don't count calories though - I just eat what my doc said and I'm consistently losing around 4lbs a week. The amount I was told is no more than a cup of food at each meal - I do 3 oz of protein plus some fruit, veggies or occasionally a carb. Good luck.

Janette

Yes lots of Water and getting your daily Protein in for the day do help with weight loss, at least it did for me. When I was on point with those my weight melted off.

I also agree with BGP, www.theworldaccordingtoeggface.com has amazing post op WLS recipes.

Good luck! Congrats on your losses thus far~