Like weight loss before and after photos but of your new diet !

I'm especially interested in before and after meal photos (take a pic at the point you feel restriction) but it can be of recipe substitutions, your refrigerator/pantry/shopping cart/etc

VSG2017 HW 249 SW 238 CW 167

Since I had been up for 4hrs I was finally ready for breakfast! Today’s was bibimbap with the remaining tteokbokki in place of an egg, also, bulgogi, cucumber salad, daikon radish salad, and the first tastings of the daikon radish kimchi (definitely needs more time to ferment!).

I’ll be finishing the rest later because it’s leftover worthy. Weirdly since surgery leftovers haven’t appealed to me.

How many months post op are you? I like tteokbokki and use to make it a lot for my family. How do you tolerate it?

4 hours ago, Starwarsandcupcakes said:

Since I had been up for 4hrs I was finally ready for breakfast! Today’s was bibimbap with the remaining tteokbokki in place of an egg, also, bulgogi, cucumber salad, daikon radish salad, and the first tastings of the daikon radish kimchi (definitely needs more time to ferment!)

Hahhahahaha reminds me of Kdramas ?

Do you have a Korean background or connection or just love Korean food? I see you have achieved your goal weight. So congrats for that.

I do have one question, when did you start incorporating rice in your diet?

2 hours ago, fourmonthspreop said:

How many months post op are you? I like tteokbokki and use to make it a lot for my family. How do you tolerate it?

Info can be seen on her sidebar. Surgery Aug/2020 and now BMI of 24 so she has achieved her goal weight.

3 hours ago, fourmonthspreop said:

How many months post op are you? I like tteokbokki and use to make it a lot for my family. How do you tolerate it?

I’m 2.5 years from VSG and 19 months out from VSG to RNY revision from hernia and GERD. I can’t eat a whole bunch about 1/3-1/2 cup at a time as I find it more filling than actual rice.

1 hour ago, DaisyAndSunshine said:

Hahhahahaha reminds me of Kdramas ?

Do you have a Korean background or connection or just love Korean food? I see you have achieved your goal weight. So congrats for that.

I do have one question, when did you start incorporating rice in your diet?

The closest connection I have is a father who was stationed in South Korea in the 80’s. He did bring home a love of kimchi though. I get loads of strange looks when I walk into Asian or Hispanic grocery stores which I find hilarious.

When I was about 4-5 months post VSG I was able to eat a few pieces of sushi but that was pretty much my extent then. After my revision I think it was about month 4. It wasn’t ever very much at first maybe a couple of tablespoons. I’ve since learned that rice is a slider food for me so I try to limit it to a half cup or less but I know it’s different for everyone.

Y’all my new foods to try came in! ?

The gondre (the one on the right) has a whopping 20% of daily calcium and iron needs in a 14g serving.

These are definitely for cooking on my days off because most of the recipes I’ve seen require a 24hr soak and then another 30 minutes of boiling after.

On 03/17/2022 at 12:15, FutureSylph said:

Since the OP didn't have a recipe, here's one that looks pretty good:

https://www.youtube.com/embed/zvskNBirhc4?feature=oembed

Thanks so much?

My copycat Panara Bread Cobb salad. Minus the pickled red onions and substituted ranch yogurt dressing. 377 calories

3 years, 2 months post VGS.
I’ve gotten so used to my new stomach that I barely even register it anymore, but sometime we will go out to eat and I’ll get sad about how little I can still eat.
Running errands last week, got hungry and decided to have some Mediterranean salad.
It’s amazing how well this tool works even years later.

2 minutes ago, Sheribear68 said:

3 years, 2 months post VGS.
I’ve gotten so used to my new stomach that I barely even register it anymore, but sometime we will go out to eat and I’ll get sad about how little I can still eat.
Running errands last week, got hungry and decided to have some Mediterranean salad.
It’s amazing how well this tool works even years later.

Wow. I wish my stomach was that small. I am a year out and i Can easily eat a normal serving. Still not restaurants triple servings but more than I would like.

On 03/23/2022 at 13:12, ShoppGirl said:

My copycat Panara bread Cobb salad. Minus the pickled red onions and substituted ranch yogurt dressing. 377 calories

I work right across the street from a Panera!
I love to order the Cobb, sub in ranch instead of green goddess, subtract picked onions (too much sugar) and add extra chicken. I can make this salad last for 2 lunches that way!

6 minutes ago, Sheribear68 said:

I work right across the street from a Panera!
I love to order the Cobb, sub in ranch instead of green goddess, subtract picked onions (too much sugar) and add extra chicken. I can make this salad last for 2 lunches that way!

Yea, The other day I ordered their half salad and half sandwich and the 1/2 salad was enough for me too. I saved the sandwich for dinner. Good idea to order it with extra chicken though and just save half because it’s more expensive to do the pick two than to do a whole salad or whole sandwich.

Couscous, vegetables and chicken tenders … courtesy of an air fryer and tea kettle (blanched the vegetables, steamed the couscous) because that’s how little cooking I want to do these days.

The chicken tenders are the Just Bare brand which are pretty good (but slightly too salty for me). I ate less than half but will finish the rest later.

Edited March 23, 20224 yr by GreenTealael

Asian Chicken Salad ~ romaine, red cabbage, cilantro, scallions, carrots, mandarins, grilled bourbon chicken, wonton strips and ginger sesame dressing.

Spiedino di mare ~ Shrimp and scallops with Italian bread crumbs and romano cheese grilled and topped with lemon butter sauce, served with roasted garlic romano green beans.

Edited March 23, 20224 yr by WhispersOfAngel