I am 22 days post op. Getting ready to go to work next week.

I'm incorporating more puréed foods every day. I am craving pizza - any suggestions?

I've been doing really well as far as keeping everything down and following guidelines.

My only problem is I don't want ANYTHING. Not water, not protein shakes, not food. So I'm forcing myself to drink & eat. They want me to focus on the puréed foods and limit my protein shakes to 1 per day.

I think I can do that.

My pain question is that I was doing pretty well with my pain for about 10 days. Now all of a sudden, I am experiencing BAD pain in my right side, where my drain was, and where my skin is pulled tighter. Any ideas? Am I doing too much? Bending over seems to make it worse.

I am down 22 pounds since surgery.

I'm able to walk with little pain. Sitting is not comfortable. I have a long driving commute to work, so it scares me.

Thanks for any help, and if you can point me to where the recipes are, I'd be happy to browse!

I am 26 months post-op RNY. I relied on home-made high Protein chili and Soups. I wrote a short article about my surgery and included some recipes.

http://www.breadandbutterscience.com/Surgery.pdf

I am not sure about the pain in your right side. It doesn't sound normal. I did not have a drain so I can't say for sure. Could it be infected?

I lost my hunger too after surgery. The important thing is meeting your protein, Fluid and Vitamin requirements. food is secondary because your body is converting stored fat into the energy that drives your body - thus you lose weight.

If you're looking for amazing recipes, I would highly recommend taking a look at: http://theworldaccordingtoeggface.blogspot.com

She's got tons of fantastic suggestions for every stage of WLS, plus lots of encouragement in her very "real" blog about her own weight loss journey. Any time I find myself in a "food rut" or wanting everything and nothing at all, I'll check out her writings and always find something great! Who knew you could slice up a Quest bar and pop it in the oven for a few minutes to turn it into Cookies?? YUM!

pizza or ANYTHING Italian was my fave go to comfort food. "Ricotta Pizza Bake" is how I get my fix now. Another one of my staples is my "Magic Crust Quiche". I'm all about making things that give me multiple servings. Makes additional meals a breeze

Ricotta Pizza Bake

24 oz. Ricotta cheese
1 1/2 cups Grated Parmesan
3 large eggs (beaten)
3 teaspoon Italian Seasoning (+salt & pepper to taste)
14 oz. jar Prego Pizza Sauce
7 oz. Lean Ground Beef (90/10) Cooked

1 1/2 cups Shredded Low Fat Mozzarella Cheese

Preheat oven to 450 degrees. Mix ricotta cheese, parmesan, beaten egg and seasonings together. Spread mixture in a 9x13” glass dish. Combine pizza sauce and beef and spread on top. Cover top with mozzarella cheese. Bake it in oven for 20 minutes or until hot and bubbly. Cut into 12 pieces. Heat the leftovers in the microwave. I also freeze in individual servings.

Nutrition Facts

Servings 12

Calories 243

Total Fat 15 g

Cholesterol 100 mg

Sodium 589 mg

Carbs 8 g

Fiber 2 g

Sugars 7 g

Protein 23 g

Magic Crust Quiche - Ham

Ingredients

Servings: 12

2 cups 1% Lowfat Milk

1/2 cup All-purpose or self rising flour

5 large Eggs

3 slices Sargento 2% Reduced Fat Pepper Jack Cheese slices (grated or cut into small pieces)

3 slices Sargento 2% Reduced Fat Swiss Cheese slices (grated or cut into small pieces)

1/2 cup Sargento 2% Reduced Fat Mexican 4 Cheese shreds

7 oz pk Applegate uncured ham diced small

1/4 cup Cooked red bell pepper diced small

1/4 cup Cooked Vidalia or sweet onion diced small

Preheat oven to 350˚. In a blender or NutriBullet, mix eggs, milk, flour and seasoning (I use Longhorn and cayenne pepper or you can use taco seasoning, etc – your choice.) until blended. Pour into a bowl and add all cheeses, cooked veggies and cooked meat. Stir to combine and then pour into an 8”x8” or 9”x9” square glass dish. Bake for 50-55 minutes. Let stand 5-10 before serving. You can add whatever cheeses, veggies or meats suit your taste. The small amount of flour firms up the sides and bottom making the “magic crust” while saving tons of calories. The Nutrition Facts are based on the recipe above. FYI – you can use your favorite meat but note the heavier meats, like ground beef, tend to fall to the bottom. Serving size is approximately 1 1/2”x2 1/2”

Nutrition Facts

Servings 12

Per serving:

Calories 121

Protein 12g

Fat 6 g

Cholesterol 94 mg

Sodium 262 mg

Potassium 119 mg

Total Carbohydrate 7 g

Sugars 2 g

Since we can only eat a small amount at one time since having surgery, I want my small amount to be full of protein but most of all Super Delish! Let me know if you try these. Best of luck to you on your journey

Edited August 5, 201511 yr by beachgal2935

If you're looking for amazing recipes, I would highly recommend taking a look at: http://theworldaccordingtoeggface.blogspot.com

She's got tons of fantastic suggestions for every stage of WLS, plus lots of encouragement in her very "real" blog about her own weight loss journey. Any time I find myself in a "food rut" or wanting everything and nothing at all, I'll check out her writings and always find something great! Who knew you could slice up a Quest bar and pop it in the oven for a few minutes to turn it into Cookies?? YUM!

This website is heaven! Thank you so very much for sharing this website. The recipes are amazing! I'd have to tweak quite a few due to my many allergies, but she has fabulous ideas. I thought I was so limited on what I could eat. I can't thank you enough.

Edited August 5, 201511 yr by thbrown223

pizza or ANYTHING Italian was my fave go to comfort food. "Ricotta Pizza Bake" is how I get my fix now. Another one of my staples is my "Magic Crust Quiche". I'm all about making things that give me multiple servings. Makes additional meals a breeze

Ricotta Pizza Bake

24 oz. Ricotta cheese

1 1/2 cups Grated Parmesan

3 large eggs (beaten)

3 teaspoon Italian Seasoning (+salt & pepper to taste)

14 oz. jar Prego Pizza Sauce

7 oz. Lean Ground Beef (90/10) Cooked

1 1/2 cups Shredded Low Fat Mozzarella Cheese

Preheat oven to 450 degrees. Mix ricotta cheese, parmesan, beaten egg and seasonings together. Spread mixture in a 9x13” glass dish. Combine pizza sauce and beef and spread on top. Cover top with mozzarella cheese. Bake it in oven for 20 minutes or until hot and bubbly. Cut into 12 pieces. Heat the leftovers in the microwave. I also freeze in individual servings.

Nutrition Facts

Servings 12

Calories 243

Total Fat 15 g

Cholesterol 100 mg

Sodium 589 mg

Carbs 8 g

Fiber 2 g

Sugars 7 g

Protein 23 g

Magic Crust Quiche - Ham

Ingredients

Servings: 12

2 cups 1% Lowfat Milk

1/2 cup All-purpose or self rising flour

5 large Eggs

3 slices Sargento 2% Reduced Fat Pepper Jack Cheese slices (grated or cut into small pieces)

3 slices Sargento 2% Reduced Fat Swiss Cheese slices (grated or cut into small pieces)

1/2 cup Sargento 2% Reduced Fat Mexican 4 Cheese shreds

7 oz pk Applegate uncured ham diced small

1/4 cup Cooked red bell pepper diced small

1/4 cup Cooked Vidalia or sweet onion diced small

Preheat oven to 350˚. In a blender or NutriBullet, mix eggs, milk, flour and seasoning (I use Longhorn and cayenne pepper or you can use taco seasoning, etc – your choice.) until blended. Pour into a bowl and add all cheeses, cooked veggies and cooked meat. Stir to combine and then pour into an 8”x8” or 9”x9” square glass dish. Bake for 50-55 minutes. Let stand 5-10 before serving. You can add whatever cheeses, veggies or meats suit your taste. The small amount of flour firms up the sides and bottom making the “magic crust” while saving tons of calories. The Nutrition Facts are based on the recipe above. FYI – you can use your favorite meat but note the heavier meats, like ground beef, tend to fall to the bottom. Serving size is approximately 1 1/2”x2 1/2”

Nutrition Facts

Servings 12

Per serving:

Calories 121

Protein 12g

Fat 6 g

Cholesterol 94 mg

Sodium 262 mg

Potassium 119 mg

Total Carbohydrate 7 g

Sugars 2 g

Since we can only eat a small amount at one time since having surgery, I want my small amount to be full of protein but most of all Super Delish! Let me know if you try these. Best of luck to you on your journey

Thank you for the recipes! These sound delicious. Have you ever used turkey pepperoni in your pizza bake?

@@thbrown223

Glad I could help!

I've never tried turkey pepperoni at all.