I've fallen off the bandwagon...mostly due to stress which caused my fibromylgia to flare up more so haven't been able to go to the gym. Went for yoga last week and was sore for 3 days

Protein doesn't keep my full anymore...I've stopped drinking the shakes b/c they were filling but not anymore. Anyone post op a couple of years share their daily menu of food. I need to start counting calories again and fix myself, i know

and please no judging....It's difficult for me to even get out of bed and go to work :*( was so good last year going to the gym a few times, and almost had gotten to my goal weight *sigh*

any advice would be greatly appreciated. and I dont have a dietitian or nutritionst that i can go to bc i dont live in the US anymore...will be going there in the summer time, but for now, need to get back on track.

thanks

Go back to basics. Hope you feel better soon!

I am 3 years post-op RNY and this is the approach that I used in the Maintenance phase. http://www.breadandbutterscience.com/Surgery2.pdf

My girlfriend has fibromylgia. It is difficult to manage. But it does require exercise, and healthy eating. When I see her getting into a high stress no exercise cycle because of life I know it will flair up. If it flairs up we know it's going to take three weeks of serious concentrated work to get her out of that place. You can do anything for three weeks. Write a plan and stick with it for three weeks. Break the cycle and then re-evaluate. My best non-judgmental advise.

21 months here maintaining between 139-144 pounds. Right now I'm at my high end so working on getting back down. I've managed to lose a couple, but it likes to hang on at this stage in the game! Here's what I've been doing:

Breakfast: Protein shake or 1/4 cup of steel cut oats with splash of almond milk and a little honey.

Mid morning snack: Greek Yogurt or a cheese stick

Lunch: 1/2 cup of salad with a bunch of veggies thrown in with 4 oz of protein (chicken, seafood or beef) with a small amount of dressing (usually a TBS or 2)

Afternoon snack: Some sort of fruit, hummus with carrots or a low carb cracker of some sort, maybe more protein leftover in the fridge. Just depends on what I'm in the mood for and if I'm feeling snacky. The right protein will keep me satisfied if I'm feeling particularly munchy that day.

Dinner: Some sort of protein prepared yummy and healthy ( most of the time on my husbands Traeger grill) and vegetable.

May have a dessert of fruit or a chocolate greek yogurt depending on how many calories I've had that day.

I keep my calories between 1000-1400. Right now I'm cutting back a little obviously to around 1200 so I can get back to my low bounce range weight. I average between 80-100 grams of protein and about the same in carbs (but cutting back a little right now).

I eat on a schedule and every few hours whether i'm hungry or not so I don't get hungry and keep my metabolism going. I also work out 3-5 days a week, but a 20 minute walk every day will also suffice for you if it's at all possible.

Just an example of what works for me at almost 2 years out. Hope that helps!

Instead of counting calories, try counting protein. Make sure you are getting enough protein and water every day. Protein doesn't have to come from shakes at 2 years out: you are better off getting your protein from food anyway.

Have to go back to the basics. Eat small meals. 5-6 times a day. Even if it's every 1.5 hours. Get the Protein in. Go to Vitamin shoppe or GNC and get a post workout muscle recovery. Add it to your Water when you go to the gym so you're not sore afterwards. Force yourself to wake up early and work out before work. If you want something DIFFERENT you will have to DO something DIFFERENT.

I make about 3 different meals on Sunday. Cool chicken sausage to eat for Breakfast and whenever I need something small to eat. I also eat the new quacker (10g of protein) instant oatmeal ( have an extra box at work), boil eggs to keep in the fridge and eat on the go. Prepare tupperware of small salads and chicken breast ready for lunch. Get a scale and portion control is key. Good luck