Jump to content
×
Are you looking for the BariatricPal Store? Go now!

Food Before and After Photos



Recommended Posts

20 minutes ago, GreenTealael said:

I am but I need to see what insurance says before consider it a reality

My insurance paid, no questions asked. Hope yours does too.

Share this post


Link to post
Share on other sites

12 hours ago, Orchids&Dragons said:

My insurance paid, no questions asked. Hope yours does too.

I am curious about what they will say or how long it will take to get approval results. i have everything laid out but it will all bank on that in the end.

Share this post


Link to post
Share on other sites

On June 23, 2019 at 6:34 PM, Kris77 said:

Yum!! Love watermelon and haven’t ever seen it cut this way!!
I haven’t had much luck on watermelon lately. Not very red or sweet inside. How do y’all all pick yours out? I was told to knock on it and get one w the biggest white/yellow spot on it-bc supposedly that means it sat ripening more

i also tap on it to listen for reverb or feel the vibration to make sure it wasn't force ripened or really old (mushy inside) other than that i look for the darkest color line. i have no clue if that will determine flavor though.

Share this post


Link to post
Share on other sites

My friends at Wally World never minded Melon Thumpers in produce, what they disliked was the grape sqeezers, Tomato punchers and the banana bruisers, especially when they can be seen on closed circuit or actually while you're working. Wouldn't happen? I can testify it does, I used to work Fabrics and Crafts, watched a woman pick up a Styrofoam ball, score it with her fancy artificial nail, then bro g it to me and ask that I lower it in price. I hid behind the fact I was not the Department Manager and wouldn't be permitted to do such a thing. No reverberations so I guess she didn't find anyone else to do it for her. End of Day I had to " claim" it out because no one else would want it either. Fairly cheap valuation but it was the larcenous action demonstrated by someone" dressed to kill", not poor by any means ! But she was was. a minority; most people aren't like that!

Share this post


Link to post
Share on other sites

Smoked chicken breast with BBQ Sauce (2.25 oz) & collard greens

image-0.00393390655517578.jpg

image-0.00202655792236328.jpg

Share this post


Link to post
Share on other sites

7 minutes ago, sillykitty said:

Smoked chicken breast with BBQ Sauce (2.25 oz) & collard greens

That looks delicious!

Share this post


Link to post
Share on other sites

8 hours ago, sillykitty said:

Smoked chicken breast with BBQ Sauce (2.25 oz) & collard greens

image-0.00393390655517578.jpg

image-0.00202655792236328.jpg

How do you cook collard greens? I've never had them.

Share this post


Link to post
Share on other sites

1 hour ago, Orchids&Dragons said:

How do you cook collard greens? I've never had them.

I didn't actually cook these, they're catering leftovers.

But when I made them in the past, I made them similarly to this recipe https://www.aforkstale.com/how-to-cook-collard-greens/ Only I left out the hot sauce, but added garlic.

Then use pepper vinegar as a condiment

Image result for vinegar for collard greens

I also don't use ham hocks or regular bacon. I use pork jowl bacon. It is a staple for anything I want to add a smokey, porky flavor to, like Beans and Soups. I buy it at Winco http://www.sunnyvalleysmokedmeats.com/retail-bacon.html It is dead cheap. I chop it up into 2 oz portions and freeze, so I always have it on hand. It also looks like Walmart carries the Smithfield brand https://www.walmart.com/ip/Smithfield-Pork-Jowl-Bacon-1-0-1-4-lb/50156197 (Can't vouch for it, like I can the Sunnyvale brand)

Share this post


Link to post
Share on other sites

My attempt at a healthy-ish high calorie snack!

Chia pudding made with cashew milk and Isopure Dutch chocolate Protein powder + 1 tbsp Peanut Butter + 1 fl oz pumpkin seeds + blueberries...

Ate almost all of it, save 2 or 3 (tea)spoonfuls that Mr. ate “just to have a taste”...

597D3D25-6150-4F25-8738-700398C18822.thumb.jpeg.4b1012e618939fe19e2f3851a5a78435.jpeg93EF4D6D-88D7-4FEE-9C1B-64FB2A7D23FD.jpeg.8f377feee3957394604ff270c3cb412e.jpeg

Share this post


Link to post
Share on other sites

9 hours ago, ms.sss said:

My attempt at a healthy-ish high calorie snack!

Chia pudding made with cashew milk and Isopure Dutch chocolate Protein Powder + 1 tbsp Peanut Butter + 1 fl oz pumpkin seeds + blueberries...

Ate almost all of it, save 2 or 3 (tea)spoonfuls that Mr. ate “just to have a taste”...

597D3D25-6150-4F25-8738-700398C18822.thumb.jpeg.4b1012e618939fe19e2f3851a5a78435.jpeg 93EF4D6D-88D7-4FEE-9C1B-64FB2A7D23FD.jpeg.8f377feee3957394604ff270c3cb412e.jpeg

Picture perfect 👌

Share this post


Link to post
Share on other sites

23 hours ago, sillykitty said:

I also don't use ham hocks or regular bacon. I use pork jowl bacon. It is a staple for anything I want to add a smokey, porky flavor to, like Beans and Soups. I buy it at Winco http://www.sunnyvalleysmokedmeats.com/retail-bacon.html It is dead cheap. I chop it up into 2 oz portions and freeze, so I always have it on hand.

Why jowl bacon vs. regular? The fat percentage or something else? I've never even heard of pork jowl bacon before!

I love hearing how other people cook! I've never used pepper vinegar, either!

Edited by Orchids&Dragons

Share this post


Link to post
Share on other sites

I think that's another name for what we commonly call Canadian Bacon. Usually it's the British Commonwealth friends who call it Jowl Bacon.

Share this post


Link to post
Share on other sites

1 hour ago, Orchids&Dragons said:

Why jowl bacon vs. regular? The fat percentage or something else? I've never even heard of pork jowl bacon before!

It is called guanciale and it is delicious. It is pretty much the opposite of Canadian bacon! Canadian bacon is super lean smoked/cured pork tenderloin.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Trending Products

  • Trending Topics

  • Recent Status Updates

    • Prdgrdma

      So I guess after gastric bypass surgery, I cant eat flock chips because they are fried???  They sell them on here so I thought I could have them. So high in protein and no carbs.  They don't bother me at all.  Help. 
      · 1 reply
      1. NickelChip

        It's possible for a very high fat meal to cause dumping in some (30% or so) gastric bypass patients, although it's more likely to be triggered by high sugar, or by the high fat/high sugar combo (think ice cream, donuts). Dietitians will tell you to never do anything that isn't 100% healthy ever again. Realistically, you should aim for a good balance of protein, carbs, and fat each day. Should you eat fried foods every day? No. Is it possible they will make you sick? Maybe. Is it okay to eat some to see what happens and have them for a treat every now and again? Yes.

    • NovelTee

      I'm not at all hungry on this liquid pre-op diet, but I miss the sensation of chewing. It's been about two weeks––surgery is in two days––and I can't imagine how I'll feel a couple of weeks post-op. Tonight, I randomly stumbled upon a mukbang channel on YouTube, and it was strangely soothing... is it just me, or is this a thing? 
      · 1 reply
      1. NickelChip

        I actually watched cooking shows during my pre-op, like Great British Baking Show. It was a little bizarre, but didn't make me hungry. I think it was also soothing in a way.

    • Clueless_girl

      How do you figure out what your ideal weight should be? I've had a figure in my head for years, but after 3 mths of recovery I'm already almost there. So maybe my goal should be lower?
      · 2 replies
      1. NickelChip

        Well, there is actually a formula for "Ideal Body Weight" and you can use a calculator to figure it out for you. This one also does an adjusted weight for a person who starts out overweight or obese. https://www.mdcalc.com/calc/68/ideal-body-weight-adjusted-body-weight

        I would use that as a starting point, and then just see how you feel as you lose. How you look and feel is more important than a number.

      2. Clueless_girl

        I did find different calculators but I couldn't find any that accounted for body frame. But you're right, it is just a number. It was just disheartening to see that although I lost 60% of my excess weight, it's still not in the "normal/healthy" range..

    • Aunty Mamo

      Tomorrow marks two weeks since surgery day and while I'm feeling remarkably well and going about just about every normal activity, I did wind up with a surface abscess on on of my incision sights and was put on an antibiotic that made me so impacted that it took me more than two hours to eliminate yesterday and scared the hell out of me. Now there's Miralax in all my beverages that aren't Smooth Move tea. I cannot experience that again. I shouldn't have to take Ativan to go to the lady's. I really looking forward to my body getting with the program again. 
      I'm in day three of the "puree" stage of eating and despite the strange textures, all of the savory flavors seem decadent. 
      I timed this surgery so that I'd be recovering during my spring break. That was a good plan. Today is a state holiday and the final day of break. I feel really strong to return to school tomorrow. 
      · 0 replies
      1. This update has no replies.
    • BeanitoDiego

      Now that I'm in maintenance mode, I'm getting a into a routine for my meals. Every day, I start out with 8-16 ounces of water, and then a proffee, which I have come to look forward to even the night before. My proffees are simply a black coffee with a protein powder added. There are three products that I cycle through: Premier Vanilla, Orgain Vanilla, and Dymatize Vanilla.
      For second breakfast on workdays, I will have a low-fat yogurt with two tablespoons of PBFit and two teaspoons of no sugar added dried cherries. I will have ingested 35-45 grams of protein at this point between the two breakfasts, with 250-285 calories, and about 20 carbs.
      For second breakfast on non-workdays, I will prepare two servings of plain, instant oatmeal with a tablespoon of an olive oil-based spread. This means I will have had 34 grams of protein, 365 calories, and 38 carbs. Non-workdays are when I am being very active with training sessions, so I allow myself more carbohydrate fuel.
      Snacks on any day are always mixed nuts, even when I am travelling. I will have 0.2 cups of a blend that I make myself. It consists of dry roasted peanuts, cashews, pumpkin seeds, sunflower seeds, pistachios, and Brazil nuts. This is 5 grams of protein, 163 calories, and 7 carbs.
      Breakfast and snacks have been the easiest to nail down. Lunch and dinner have more variables, and I prepare enough for leftovers. I concentrate on protein first, and then add vegetables. Typically tempeh, tofu, or Field Roast products with roasted or sautéed vegetables. Today, I will be eating leftovers from last night. Two ounces of tempeh with four ounces of roasted vegetables that consist of red and yellow sweet peppers, sweet potatoes, small purple potatoes, zucchini, and carrots. I will add a tablespoon of olive oil-based spread, break up 3 walnuts to sprinkle of top, and garnish with two tablespoons of grated Parmesan cheese. This particular meal will be 19 grams of protein, 377 calories, and 28 grams of carbs. Bear in mind that I do eat more carbs when I am not working, and I focus on ingesting healthy carbs instead of breads/crackers/chips/crisps.
      It's a helluva journey and I'm thankful to be on it!
       
      · 0 replies
      1. This update has no replies.
  • Recent Topics

  • Hot Products

  • Sign Up For
    Our Newsletter

    Follow us for the latest news
    and special product offers!
  • Together, we have lost...
      lbs

    PatchAid Vitamin Patches

    ×