I'm 3.5 weeks post op and I'm at the point where I'm simply never hungry. I eat because I need to, of course, but even then I have trouble forcing much down. Oddly, it seems to be getting worse as I go along. Is that normal?

I'm also noticing that my tastes are changing. Is this just in my head or is this a sign that my tastes will change long-term? For example, my Protein shakes, which I used to enjoy pre and post-op, I find a chore to chug down. The taste is bland at best (same exact stuff, remember). Also, I tried a cheeseburger knowing full well that I'd be eating 1/2 at most and likely less. A couple of bites in (just the burger with low-fat cheese and some no sugar added ketchup and yellow mustard on the side for dipping) and I was both full and somewhat disgusted. It actually tasted gross to me. What the heck??? I love cheeseburgers. Part of the reason I needed to have the surgery was my love of cheeseburgers Can something from the surgery really make your tastes change where things you loved are now unappealing to you? I'm convinced this is just in my head - I've heard others say their tastes changed and deep-down my mind may be vilifying foods like cheeseburgers causing them to taste bad.

Regardless, chicken was still tasty a week ago and I haven't tried pork yet. We're not fish eaters in my house, but I'd like to try it again. As a kid, I didn't like it and haven't really given fish (as if all fish tastes the same ) a chance since then. Also, if my tastes really are changing, maybe fish will be something I crave. I'm allowed all of this stuff on my diet for the next 4-5 weeks until I see both the surgeon and the nutritionist again.

I'm concerned that I'm not going to get my protein in as the things I didn't mind eating (other than chicken and eggs, which I still love) are falling to the wayside. Additionally, I'll likely grow tired of chicken and eggs if I limit my diet to only those.

How can you help? I'm glad you asked. I need some recipes, please. Meals that fall into my diet plan that you have found to be both tasty and full of Proteins, low in carbs and fat. Also, please chime in on how your tastes have changed or why it's all in my head. I won't be offended if you think it's the latter, I do too. Maybe some of you had temporary food taste changes that reverted back to normal - share that as well, please.

The taste change is normal according to my doc. I haven't found that anything tastes different to me, but he said that many people do seem to have that issue and that it may or may not be a permanent change.

as far as recipes go.. I have found that cooking stuff in the crockpot (mainly meat dishes) help a LOT!

I have a salsa chicken recipe that is just superb if you are interested.

IF you are wanting to try fish/seafood again, I would recommend salmon.

I am currently making a pulled pork dish in the crockpot, but haven't tried it yet so I cannot vouch for its taste.. yet!

The taste change is normal according to my doc. I haven't found that anything tastes different to me, but he said that many people do seem to have that issue and that it may or may not be a permanent change.

as far as recipes go.. I have found that cooking stuff in the crockpot (mainly meat dishes) help a LOT!

I have a salsa chicken recipe that is just superb if you are interested.

IF you are wanting to try fish/seafood again, I would recommend salmon.

I am currently making a pulled pork dish in the crockpot, but haven't tried it yet so I cannot vouch for its taste.. yet!

Yes, I would love the salsa chicken recipe, please. I'm not allowed tomatoes yet, but soon.

As for fish, I bought some salmon and some mahi mahi, but I haven't tried either yet.

I would think the crockpot is a good choice as it would make the Proteins moist. Good call.

I love pulled pork. Hope you enjoy it!

SLOW-COOKER SALSA CHICKEN!

This is low fat and Low Carb

Ingredients

2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded (you can leave these out if you are concerned about the carbs)
3 tbsp. sour cream, reduced fat (can use regular sour cream if you like)

Directions

Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup Water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.

Makes eight 1 cup servings.

Nutrition Info:

Calories: 164.9;

Fat: 2.5g;

Carbohydrates: 7.3g;

Protein: 27.6g

I omitted the carrots and celery and added one can of pinto Beans and 2 cans of black beans (both drained and rinsed)

It does add carbs, but it also adds Fiber and tastes amazing! I would add a bit more seasoning in if you do the beans or it may seem a bit bland. It also tastes GREAT without the sour cream!

Nutritional info with beans:

Calories: 278

Fat: 3 g

Carbs: 32

Dietary Fiber: 8 g

Protein: 32

Granted I cannot eat a whole cup in one sitting to get the 32 grams Protein.. but I eat 1/2 a cup a few hours apart...

outstanding! Thank you. I will definitely give this one a go as soon as I'm cleared for tomatoes. Can't eat celery or carrots right now, yet, either so I'd definitely be subbing in the Beans as you did. Even after, I might keep the beans in and add the celery and carrots.

I make all kinds of stuff from World According to Eggface blog (Google it). Everything I've made from her blog has been great and easily made and fit whatever stage I was in at the time. Take a look at "day in my pouch" posts to get an idea of how varied her diet after WLS is. I'm 7 weeks out and get all my protein from food, not shakes...which equals success for me

Edited February 7, 201511 yr by ProjectMe

I think the Beans really add to the dish... I even let friends try it, and everyone loved it!

As far as the salmon goes, when I made it I went very simple...

Bake at 400 degrees for 10-15 minutes

salt and pepper on both sides... spray cookie sheet with nonstick spray... squeeze lemon over it just before eating.

I had them remove the skin... it should flake apart with fork when done.. so check at 10 minutes to see...

I make all kinds of stuff from World According to Eggface blog (Google it). Everything I've made from her blog has been great and easily made and fit whatever stage I was in at the time. Take a look at "day in my pouch" posts to get an idea of how varied her diet after WLS is. I'm 7 weeks out and get all my Protein from food, not shakes...which equals success for me

I came across her website a couple of weeks ago when looking for Super Bowl foods that would be ok after the sleeve. I've already got her bookmarked, but I haven't been back since. I'll head back today.

Everything tastes different to me, even Water. Most foods have a metallic taste. Fortunately my favorite Protein drink is OK.

I'd do dream about cheeseburgers and wonder if food will ever taste good again.

An experienced sleever told me to enjoy it while it lasts because at some point when the honeymoon is over, food will taste good again and I'll want to eat more than I can or should soon enough.