Let's play a game. I think it would be fun to see where our minds are with relationship to cooking and eating. And how that is affected by our weight, pain levels, endurance, and desire for certain foods. Do you use pre-prepared foods for convenience, or would you rather cook from scratch.

For instance, I'll go first.

FluffyChix:

54 years young/female

pre-surgery (will have rny)

228lbs/little energy

30 minutes or less for cooking evening meal (ideally 15 minutes)

foodie but will take short cuts to save time

likes eating mostly simple, natural food, but will use prepared sauces that fit my diet plan, eats a mostly low carb-ish Mediterranean diet (lots of fish, chicken, greens/veg, and a splash of evoo)

I think it's interesting because when I was 325 or even 287lbs, it hurt so badly to cook. I didn't spend more than 10minutes on my feet, so consequently I either ate fast food from a drive thru or else, I ordered from some crap food delivery like Chinese or pizza. Small wonder I felt bad and was so heavy, right? And now that I've lost some of my weight, I have more energy, less pain upon standing and can handle spending 30 minutes on an evening meal. So my interest in cooking has been woken up again. My interest in cooking/eating healthy has grown enormously and while I'm still not a food purist, I find myself wanting to concoct simple, nutrient dense meals that are low cal/carb and low-ish fat (cuz I'm post meno, low-ish fat works better for me to lose). I don't necessarily feel like I have to cook 100% from scratch--preferring instead to have the convenience of "semi-homemade" meals.

What is your weight, pain level, and how much time do you want to spend on food prep/cooking? Are you a foodie or do you have little interest in food/eating? Did that change after surgery? Are you a purist and do you cook from scratch 100% of the time or do you like using some convenience foods if they fit your diet plan?

Ok, hope y'all will play along!

Edited January 10, 20188 yr by FluffyChix

I’m a huge cook ( and baker). BUT unless a holiday meal I’m spending 20 min preparing if not less- too tired with work and kids at the end of the day. Now that I’ve lost 60 pounds I have tons of energy and exercise is easier ( although not with recent foot surgery). I will cook from scratch and double to freeze 1/2 as I work full time. If I make meat balls ( 1/2 turkey 1/2 beef) I’ll also make a shepherd’s pie and freeze one for another day. I will also make lots of soups and sauces and always freezing. I make veggi soups with all my left over veggies, boxed chick stock and crushed tomatoes - maybe add beans and spices- so easy and delish. also make a lot of foods I can reuse. I’ll make grilled/ baked salmon and the next day I’ll use leftover salmon in a quinoa bowl with feta and avocado. I’ll bake potatoes and have ‘salad bar’ toppings with beans cheese protein. So today I threw a frozen raw brisket in my crockpot and layered with frozen sauce I made back in sept. I’ll make a salad and dinner done for my family. Woohoo!


HW. 289
SW. 284
Height. 5’8

34, no pain, not very active, sleeved 11/7 SW 238 CW 210

I love love love to cook, I even cook foods I can no longer enjoy for other people. I want everything from scratch unless it's something I'm never going to make (yogurt, peanut butter, tomato sauce, etc. ) I love Mediterranean and Asian inspired cuisine. Can't wait to make some of them VSG appropriate. Haven't had any grains or breads as they ate not permitted until 6 months post OP.

I need need NEED to work out more... Any suggestions? Walking around my neighborhood is out until better weather, I live on a steep hill and slid down. The gym is out, too far and takes too long to get there, so I'm doing DVDs. Anyone tried a mini trampoline ?

Mini trampolines..."rebounding" is supposed to be amazing for circulation, particularly if you carry a little fluid in your legs. Yep, I've got one:)

That sounds really good! Do you use the high protein wraps? I use the Flatouts with 90 calories and 9g of protein. I stuff them with turkey bacon, lettuce, tomato and avacado:)
I love these:

For one more gram of protein:

15 hours ago, Maggie1955 said:

For one more gram of protein:

Oh wow. I haven't seen these. Will have to look at the store on the next trip! Thanks!!

17 hours ago, dreamynow said:

I’m a huge cook ( and baker). BUT unless a holiday meal I’m spending 20 min preparing if not less- too tired with work and kids at the end of the day. Now that I’ve lost 60 pounds I have tons of energy and exercise is easier ( although not with recent foot surgery). I will cook from scratch and double to freeze 1/2 as I work full time. If I make meat balls ( 1/2 turkey 1/2 beef) I’ll also make a shepherd’s pie and freeze one for another day. I will also make lots of Soups and sauces and always freezing. I make veggi soups with all my left over veggies, boxed chick stock and crushed tomatoes - maybe add Beans and spices- so easy and delish. also make a lot of foods I can reuse. I’ll make grilled/ baked salmon and the next day I’ll use leftover salmon in a quinoa bowl with feta and avocado. I’ll bake potatoes and have ‘salad bar’ toppings with beans cheese Protein. So today I threw a frozen raw brisket in my crockpot and layered with frozen sauce I made back in sept. I’ll make a salad and dinner done for my family. Woohoo!


HW. 289
SW. 284
Height. 5’8

Wow! Me=not worthy! I do love to cook this way! But You do it for your family!!! Cudos! I think your methodology is so smart and saves so many steps! And btw? The brisket sounds soo good. Did it turn out great? (I have leftover salmon from last night that I'm turning into Nicoise salad tonight.