On Monday, I will be 8 weeks out and I officially graduate from mushies to solids. Unfortunately, I do not meet with my NUT until Friday, so my questions to all you sleevers is what were your favorite first solid foods? What was harder to eat and so I should wait till later? I assume that I will be putting off steak, nuts, seeds, corn, asparagus, celery a bit longer. But wondering if I can actually try a salad? I haven't had salad since before my pre-op diet. I'm already taking pills instead of crushing everything and those are going down fine.

I have already been eating slow roasted fork shredded chicken, various cheeses, mashed potatoes, ground beef (in spaghetti sauce). I guess I'm wondering things like - even though I still think its too early to bite down on a celery stick, because it might be too fibrous, I'm wondering if I can start putting chopped celery in my tuna salad. Things like that.

So please let me know what worked well and what didn't.

@@zoeyb how do you make the cauliflower crust? I have seen a chicken crust pounded thin but never heard of cauliflower crust before

http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html?m=1

Ok. So @@Dub we need to sponsor a bariatric bbq. You Grill and I'll handle the sides. :-) But as far as first solids I went straight to chicken breast marinated with lemon, garlic and fresh herbs and London broil medium well with grilled unions, peppers and mushrooms. I just really wanted a thick piece of meat!

Dub - Why are posting pictures of food from the internet? If I wanted to make myself hunrgy, I could google them myself.

The internet ? I assure you that those pics came from my backyard grill or my kitchen. I enjoy grilling, cooking and such. The only problem is that I usually had loud music playing and beer close at hand when doing this. No mysteries where the weight came from on me. I only posted the healthiest stuff I cooked. Typically, I'd do unhealthy stuff.......

Have you never heard of reverse image search? It will tell you every site that you visited to "borrow" these images.

Such as Kamado Guru or Georgia Outdoor News grilling forums?????

Look at the poster names and you'll see that I was the poster on those sites.

I use imgur as my photo file storage.

Anywhere else those pics exist is due to someone steeling MY pics.

Get over it.

I would not post bogus pics.

I resent even being questioned about it.

Even if he is the one that posted them on other sites before this one, they don't belong in this thread. This thread was very useful before it was derailed. Thanks for everyone that posted good suggestions.

I'll tell ya what.......when I'm up and running and grilling again......you just let me know what else you'd like to see in the pictures for proof.

I take my grilling seriously. I take my integrity seriously, too.

You've questioned both.

Even if he is the one that posted them on other sites before this one, they don't belong in this thread. This thread was very useful before it was derailed. Thanks for everyone that posted good suggestions.

How is this?

Proteins and Fiber carbs.

@@FocusOnMeNow

@@zoeyb

I'd really like to try that cauliflower crust too - I usually make mine with cornmeal instead of using oil or flour in on the pan.

It's good! I made it once before surgery to see if I'd like it. By itself it's just kind of meh. But with the toppings it's yum!

My plan is to make 3-4 at a time and freeze the extras.

@@Dub, do you have a bariatric grilling recipe blog or place you post your recipes? I know grilling can sometimes be a lil shake of this and that and there aren't any recipes, but it would be great to get your ideas written out. I'm up to soft foods, so my possibilities just greatly opened up after 5 weeks of liquids. Would love to try some of the things you posted! (Maybe before fall REALLY sets in and I can't grill anymore!)

@@Dub, you are killing me here. I'm pre-pre op, so I can certainly eat any of this, but I haven't had breakfast yet.

@@Dub, do you have a bariatric grilling recipe blog or place you post your recipes? I know grilling can sometimes be a lil shake of this and that and there aren't any recipes, but it would be great to get your ideas written out. I'm up to soft foods, so my possibilities just greatly opened up after 5 weeks of liquids. Would love to try some of the things you posted! (Maybe before fall REALLY sets in and I can't grill anymore!)

Let me see what I can pull together.

A lot of the grilled stuff is done so with commercial meat rubs that I like......various types for the different cuts. I'm scared that I'll have to get past using so many of them, though, and start making my own rubs with a stronger control over the sugar & salt content.

The grilled salmon you saw in my pics is often brushed over with olive oil and hit with one of these rubs.....sometimes I'll glaze it during the last few minutes with Frank's Red Hot Sweet Chili Sauce. This stuff is awesome in everything: glazes, dips and sauces.

@DUB-You need to be on a episode of Pitmasters! I bet Myron, Tuffy, and Moe would approve!

I know exactly what my grilling will be.

I'm going to smoke a beef brisket overnight.

A couple burnt ends would be a damn fine Protein for that day.

Last one was a 12 pound packer.

The 1" cubes of burnt ends are like meat candy. So dang good when a little hickory sauce is basted on them the last few minutes they are smoking. This is the very best of my grilling menu. Burnt ends. Could eat them every day, I think.

@@Dub, do you have a bariatric grilling recipe blog or place you post your recipes? I know grilling can sometimes be a lil shake of this and that and there aren't any recipes, but it would be great to get your ideas written out. I'm up to soft foods, so my possibilities just greatly opened up after 5 weeks of liquids. Would love to try some of the things you posted! (Maybe before fall REALLY sets in and I can't grill anymore!)

Let me see what I can pull together.

A lot of the grilled stuff is done so with commercial meat rubs that I like......various types for the different cuts. I'm scared that I'll have to get past using so many of them, though, and start making my own rubs with a stronger control over the sugar & salt content.

The grilled salmon you saw in my pics is often brushed over with olive oil and hit with one of these rubs.....sometimes I'll glaze it during the last few minutes with Frank's Red Hot Sweet Chili Sauce. This stuff is awesome in everything: glazes, dips and sauces.

I will anxiously await what you come up with. I am trying to wrap my head around this new lifestyle and I'd like to have some ideas under my belt so I don't fall into bad habits. Thanks!

I am exactly 2 weeks away from being released to all foods and I already have in mind what I would LOVE to have.

I wouldn't mind a nice, big juicy...

CLEMENTINE. That's right, for whatever reason, my body is seriously craving some citrus. Now I am not planning to go nuts or anything and I know that fruits have sugar etc etc but I wouldn't mind a couple of pieces.

The other thing I will definitely be having is some nice Norwegian smoked salmon because I just love that stuff. I hope to god my stomach will be able to handle these two things.

I loved the on the go tuna packs. Cheese with lunch meat. Cottage cheese with diced ham. Eggs with ham and cheese. Shredded chicken breast with 0 calorie taco sauce and melted cheese and lime. Mashed cauliflower with Parmesan cheese and baked chicken and shrimp. Lol just a few