I can't believe it, but I've almost made it though day 5 of my 14-day liquid diet! This is one of the stages of the whole WLS process that I was really dreading. BUT... it's not nearly as bad as I thought it was going to be! I won't lie, the first couple of days were difficult, but still not too bad. I thought I would constantly be hungry, since that's one of the main reasons I'm having this surgery, but I'm really not. I have surprised myself at how easily I have been able to stick with the approved liquids and not be tempted with any solid foods.

A few things that have helped me:

1. A good blender (I have a Blendtec)

2. Tasty Protein shakes with a variety to choose from

3. Homemade broths (chicken is my favorite, using my tried and true Tyler florence recipe)

4. Herbal teas (both iced and hot)

5. sugar-free Jello (search this site for @@blashlee 's recipe for Orange Dreamsicle Jellotein, it's YUM!)

6. LOTS of Water

7. Knowing where the closest bathroom is at all times (seriously, you're drinking a TON!)

Edited April 28, 201511 yr by laurenjane

I on day 4 of my liquid diet and surprisingly it's going better than I thought. I was concerned about the food smells and me cooking for the family.

So far I been making it up that hill. I even made it though a BBQ and Birthday Party this weekend!!! ????

What kind of chicken broth did you use?? The cubes?

I made my own broth from scratch. I don't mind using the canned or boxed broths for cooking, but I don't really like them all by themselves. The cubes are way too salty for me.

My favorite chicken broth recipe is:

1 whole fresh chicken (giblets & neck removed)

2 onions (white or yellow) quartered

3 stalks celery (include the leaves)

1 whole head of garlic, cut in half at the equator

3 tablespoons Kosher salt (or half the amount if using regular salt)

1 teaspoon whole black peppercorns

1/4 bunch fresh thyme

Add everything to a large stock pot or dutch oven and fill with Water. Bring to a boil, reduce to a simmer. Skim off the foam while simmering. Simmer for 1 1/2 - 2 hours. Remove the veggies and chicken. Strain the stock into containers. Refrigerate or freeze the stock. I removed all the fat and bones from the chicken and froze it for use later on.[/quote.

Thanks @@laurenjane I copied your chicken broth recipe so I can use it too! Thank you ????