Hi all.....

At my dr appt today, she really stressed the 60-70 grams of Protein each day. How is everyone sneaking in that protein everyday.....? Considering the amounts of food we eat, it gets a little tough. Somedays I do okay with it. Other days....not so good. Last week, I made a conscious decision NOT to eat or drink anything unless it has at least 5 grams of protein. Even still, getting all that protein is hard! I found a Special K Protein powder to add to my Water at Walmart. But, now I can't find it anywhere! And, I really hate the Special K protein water that is already mixed up in the bottle. The lemon is tolerable but somedays I just can't take it! In addition, it is a little pricey! Has anyone tried just adding non flavored protein to their water? If so....how is it? What about just adding protein powder to everything consumed? Has anyone done that?

Any ideas would be sooo helpful!

Hope you are all well!!!! Judi

I think it's more favorable to try and eat hard Proteins. Things that will make you feel full longer.

Do you like cottage cheese? eggs? Fish? Chic/meat? Chili? Yogurt? Cereal?

I'm still on mushies until Sunday. I like the New whey Protein test tubes. 3oz and 42 grams of protein. I drink an once or two if I fall short on my daily protein. (you can put them in the fridge)

My doctor does not want me on nutritional liquids so I don't drink any of the Proteins, but I don't eat anything that isn't high in Protein. So here is a typical day for me

Breakfast - eggs of some sort or lean turkey sausage or chicken

lunch - turkey meatloaf, chili, chicken, (leftovers from dinner)

dinner - Anything that has a lot of meat in it.

Snack (if I have one) - light cheese sticks/ lf cottage cheese

If you don't mind eating non-breakfast food for breakfast, you can pack in some protein there by adding more meat.

If I feel like I am not getting enough protein, then I will eat a Protein Bar or add some non-flavored protein powder to my meal if possible.

I did atkins for so many years so I learned how to get creative with proteins. Candle is right... getting in the hard proteins helps you stay fuller longer.

Hope that helps

Judy, did you know just 1/4 cup tunafist has 15 grams of protein. I usually have 1/2 cup for lunch so that is 30 grams of protein right there.

shelli:ranger:

I have been eating a lot of teriyaki chicken or roasted chicken. We have lots of teriyaki restraunts around town and I just order meat only and eat half for lunch and half for dinner. Also, the roasted chickens from the store are great. I strip the meat off and put it in baggies with 2 oz. each. They are great to just grab on the go.

I've done Atkins enough, too, to instinctively lean towards high Protein. The only difference NOW is that it better really ring-my-bell in the taste department....no eating it 'jus'cause'.

Treating myself to real lump crabmeat instead of the imitation stuff. Hey, no more than I can eat at a time, it better be worth the effort, KWIM??

It's all about the real estate, Baby!

Hi all.....

At my dr appt today, she really stressed the 60-70 grams of Protein each day. How is everyone sneaking in that protein everyday.....? Considering the amounts of food we eat, it gets a little tough. Somedays I do okay with it. Other days....not so good. Last week, I made a conscious decision NOT to eat or drink anything unless it has at least 5 grams of protein. Even still, getting all that protein is hard! I found a Special K Protein powder to add to my Water at Walmart. But, now I can't find it anywhere! And, I really hate the Special K protein water that is already mixed up in the bottle. The lemon is tolerable but somedays I just can't take it! In addition, it is a little pricey! Has anyone tried just adding non flavored protein to their water? If so....how is it? What about just adding protein powder to everything consumed? Has anyone done that?

Any ideas would be sooo helpful!

Hope you are all well!!!! Judi

I hate sweets so im doing really bad at Proteins but if you like them, shakes is the best. I prefer chicken.....

I'm not getting enough Protein in. I never did Atkins because I'm not a big protein fan, unfortunately. It's taking me a while to get used to all this. I'm making progress but not yet ideal. I have eaten more eggs, tuna and salmon in the last few weeks than in all of my life prior. LOL!

I'm going to try the New Whey Protein tubes that Candle mentioned. I am also going to try adding some powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >unjury to my nightly pudding that I use to take my pills.

I would love to hear some more tips. This post has been very helpful!

Where can we buy the new whey protein test tubes. I hope in a store as I have an old fashioned fear of ordering things online!

I'm spending the extra to by Borden's Hi-Pro 2% milk -- 10 grams of Protein per cup. (I gotta remember eating CHEAP helped get me 150 lbs overweight!)

Made Beans twice this week -- at 15 grams per cup, they are a good source of protein. My husband LOVES it. He grew up on them, so their comfort food for him. And mega cheap -- he likes that, too!

Also, I've been buying real lump crab meat to put in a salad for lunch -- 2 oz. has 10 grams of protein.

You just gotta look for it, it's out there!

I'm spending the extra to by Borden's Hi-Pro 2% milk -- 10 grams of Protein per cup. (I gotta remember eating CHEAP helped get me 150 lbs overweight!)

Made Beans twice this week -- at 15 grams per cup, they are a good source of protein. My husband LOVES it. He grew up on them, so their comfort food for him. And mega cheap -- he likes that, too!

Also, I've been buying real lump crab meat to put in a salad for lunch -- 2 oz. has 10 grams of protein.

You just gotta look for it, it's out there!

Do you have a good recipe for beans? I know they are excellent for you.

shelli:ranger:

Do you have a good recipe for Beans? I know they are excellent for you.

shelli:ranger:

Hi, Shelli....I guess if my family wipes it out in one meal it's a "good" recipe, huh? LOL

I start them the night before. When I'm cleaning up from dinner I bring a pot of Water (about 4 qts in a 5 qt pot) to boil on the stove. When it is at a rolling boil I turn it off and dump in the bag of beans and let them sit all night.

The next morning, I rinse them several times in clear water and strain them. I add bouillion (about 5-6 cubes), minced onion (a tablespoon of the dried), the beans and water about an inch over all in the Crock-Pot. (with garlic powder, onion powder and black pepper to taste)

Set it on Low for 8 - 10 hours or High for 6 - 7 hours.

This works for Pinto Beans.

I do the exact same thing for dried Black-Eyed Peas (Man, my kids friends swarm the house on New Year's Day!!) and Red Kidney Beans (in La. this is a traditional meal on Mondays -- cafes and school lunch rooms almost always make this available on Monday!). But, because the Black-Eyed Peas and Red Beans we serve over rice, you want them really cooked down a LOT. And to thicken them up some, a little while before serving I will take about 1.5 cups of beans and broth out and mash it up real fine before returning it to the pot. This makes for a thicker, richer bean to eat over rice. If you want it even thicker STILL, stir a tablespoon of corn starch into about a half cup of cool water until its dissolved and pour it into the pot and stir well.

I add real bacon bits to all three kinds and sliced smoked sausage to the red beans, to make them really "Nawlins"-style.

My mama and granny made these with bacon drippings for flavoring. But you can cut out all of that fat by using the bouillion. You can also control the sodium by choosing low-sodium bouillion. chicken or beef flavor either one will work, BUT if your local store has an aisle of Mexican foods, check to see if they have GOYA brand HAM flavored bouillion.

I also choose smoked turkey sausage to cut out even more fat.

I still like my rice, but I eat much less now -- just a little for texture, and it's usually brown rice. My mama would faint! :faint: LOL

That's about it. Clear as mud??? If you have any questions just ask.

I start them the night before. When I'm cleaning up from dinner I bring a pot of Water ...

Yum! Now I'm in the mood for Beans and cornbread! Guess what's for dinner tomorrow night. LOL!

My mom taught me a similar recipe for cooking pinto beans, but this gives me even more ideas. Thank you for posting!

Recipe swap anyone? I was craving pumpkin pie and thinking about eating custard to help get my Protein in when I came up with this recipe:

Easy Crustless Pumpkin Pie

1 can Libby's Pumpkin Pie mix

6 eggs

1 cup 1% Milk

Mix ingredients and pour into a casserole dish (no need for grease or non-stick spray). Bake for 60 min. at 325 degrees. Knife inserted in the middle should come out clean. Let cool 30 min. before serving.

Makes ten 1/2 cup servings

Calories: 140, Fat: 3g, Carbs: 21g, Protein: 5g

It makes a nice little snack for those of us in the holiday mood early:D

Hi, Shelli....I guess if my family wipes it out in one meal it's a "good" recipe, huh? LOL

I start them the night before. When I'm cleaning up from dinner I bring a pot of Water (about 4 qts in a 5 qt pot) to boil on the stove. When it is at a rolling boil I turn it off and dump in the bag of Beans and let them sit all night.

The next morning, I rinse them several times in clear water and strain them. I add bouillion (about 5-6 cubes), minced onion (a tablespoon of the dried), the beans and water about an inch over all in the Crock-Pot. (with garlic powder, onion powder and black pepper to taste)

Set it on Low for 8 - 10 hours or High for 6 - 7 hours.

This works for Pinto Beans.

I do the exact same thing for dried Black-Eyed Peas (Man, my kids friends swarm the house on New Year's Day!!) and Red Kidney Beans (in La. this is a traditional meal on Mondays -- cafes and school lunch rooms almost always make this available on Monday!). But, because the Black-Eyed Peas and Red Beans we serve over rice, you want them really cooked down a LOT. And to thicken them up some, a little while before serving I will take about 1.5 cups of beans and broth out and mash it up real fine before returning it to the pot. This makes for a thicker, richer bean to eat over rice. If you want it even thicker STILL, stir a tablespoon of corn starch into about a half cup of cool water until its dissolved and pour it into the pot and stir well.

I add real bacon bits to all three kinds and sliced smoked sausage to the red beans, to make them really "Nawlins"-style.

My mama and granny made these with bacon drippings for flavoring. But you can cut out all of that fat by using the bouillion. You can also control the sodium by choosing low-sodium bouillion. chicken or beef flavor either one will work, BUT if your local store has an aisle of Mexican foods, check to see if they have GOYA brand HAM flavored bouillion.

I also choose smoked turkey sausage to cut out even more fat.

I still like my rice, but I eat much less now -- just a little for texture, and it's usually brown rice. My mama would faint! :faint: LOL

That's about it. Clear as mud??? If you have any questions just ask.

Nana,

Gosh after I read your post I got so hungry. Your descriptions are awesome. I will make some this week - yummmmmmmmmmmm! Thanks for sharing your recipe secrets. Do you have any trouble eating rice these days? I am a little scared to try it.

Thanks again.

shelli:hungry:

Yum! Now I'm in the mood for Beans and cornbread! Guess what's for dinner tomorrow night. LOL!

My mom taught me a similar recipe for cooking pinto beans, but this gives me even more ideas. Thank you for posting!

Recipe swap anyone? I was craving pumpkin pie and thinking about eating custard to help get my Protein in when I came up with this recipe:

Easy Crustless Pumpkin Pie

1 can Libby's Pumpkin Pie mix

6 eggs

1 cup 1% Milk

Mix ingredients and pour into a casserole dish (no need for grease or non-stick spray). Bake for 60 min. at 325 degrees. Knife inserted in the middle should come out clean. Let cool 30 min. before serving.

Makes ten 1/2 cup servings

Calories: 140, Fat: 3g, Carbs: 21g, Protein: 5g

It makes a nice little snack for those of us in the holiday mood early:D

This sounds like a good recipe so thanks for sharing it. Pumpkin is so good for you/us. Thanksgiving is only 5 or 6 weeks away.

shelli:hungry:

Nana,

Gosh after I read your post I got so hungry. Your descriptions are awesome. I will make some this week - yummmmmmmmmmmm! Thanks for sharing your recipe secrets. Do you have any trouble eating rice these days? I am a little scared to try it.

Thanks again.

shelli:hungry:

I'm only adding a teeny amount. Which is hard for me, because I LOVE rice! I'm from Louisiana, y'know!!?!! Down there we say, "Rice is ON! What do ya'll want for dinner?" Cause its pretty much on the table always! LOL

But now it's a love/hate relationship because I know it's largely to blame for me being over 300 lbs!!! So I've been cutting way, WAY back for years....to the point that post band, I'm measuring it into my bowl by the teaspoonful rather than the shovelful. But so far, no problems.

Dangedest thing though....I keep getting 'hung up" with GRITS of all things!!! I may have to give them up entirely. I've had two bad spells with them.