Hi -

Protein shakes were driving me NUTS. I am at the very end of full liquids and beginning to introduce pureed food. However my purees are on the liquidier side because it is what I can handle. You can add less liquid to this recipe if your tummy can handle thicker stuff. I was so wanting something savory. I've been basically living off premier protein chocolate shakes and broth based soups with flavorless protein added (for awhile this was truly all I could handle otherwise I would feel quite ill) but - now I am trying more things gradually.

Note - this serves probably like 6-8 servings? Maybe more? I haven't measured. I just eat a few spoonfuls and don't over-do it.

Ingredients

?4 hard boiled eggs

?1.5 tbsp mayo (I used chosen foods - because it's paleo and doesn't have inflammatory oils - I was paleo before surgery and before pre-op even to help manage my PCOS symptoms)

?1 stalk celery chopped

?A dash of Himalayan Pink Salt

?A dash of Onion Salt (I used Trader Joe's brand)

?1/4C Pickle Juice (this is the liquidy element that helped me)

Directions

? Throw everything into the blender and blend until completely smooth.

? Store and refrigerate. I tend to eat 2 oz servings at a time.

Additional notes - you can probably add more seasoning to this if you're able to tolerate. Since I am so early on I wanted to keep it very simple and easy to digest. I loved loved loved this meal. Hope yours turn out great ?

For a lower fat version, try replacing 1 tbsp of the mayo with greek yogurt and still use .5 tbsp of the mayo. It is a lot less fatty and less calories with very little sacrifice in taste. I use this for egg salad, tuna salad and chicken salad.

9 hours ago, slimbunny said:

Hi -

Protein Shakes were driving me NUTS. I am at the very end of full liquids and beginning to introduce pureed food. However my purees are on the liquidier side because it is what I can handle. You can add less liquid to this recipe if your tummy can handle thicker stuff. I was so wanting something savory. I've been basically living off Premier Protein chocolate shakes and broth based Soups with flavorless Protein added (for awhile this was truly all I could handle otherwise I would feel quite ill) but - now I am trying more things gradually.

Note - this serves probably like 6-8 servings? Maybe more? I haven't measured. I just eat a few spoonfuls and don't over-do it.

Ingredients

?4 hard boiled eggs

?1.5 tbsp mayo (I used chosen foods - because it's paleo and doesn't have inflammatory oils - I was paleo before surgery and before pre-op even to help manage my PCOS symptoms)

?1 stalk celery chopped

?A dash of Himalayan Pink Salt

?A dash of Onion Salt (I used Trader Joe's brand)

?1/4C Pickle Juice (this is the liquidy element that helped me)

Directions

? Throw everything into the blender and blend until completely smooth.

? Store and refrigerate. I tend to eat 2 oz servings at a time.

Additional notes - you can probably add more seasoning to this if you're able to tolerate. Since I am so early on I wanted to keep it very simple and easy to digest. I loved loved loved this meal. Hope yours turn out great ?

LIke Tony said, you can substitute plain Greek yogurt for mayo - and I even know of people who use cottage cheese instead of mayo.

2 hours ago, Tony B - NJ said:

For a lower fat version, try replacing 1 tbsp of the mayo with greek yogurt and still use .5 tbsp of the mayo. It is a lot less fatty and less calories with very little sacrifice in taste. I use this for egg salad, tuna salad and chicken salad.

Great idea - thank you!

I can't sub Greek yoghurt or skyr for mayo—it just doesn't taste right to me. But I found that Best Foods light mayo (1/3 the calories and much less fat) tastes just as tangy... so much so, that I don't even use all of a tablespoon for a seafood, tuna, chicken, or egg salad.

3 hours ago, vikingbeast said:

I can't sub Greek yoghurt or skyr for mayo—it just doesn't taste right to me. But I found that Best Foods light mayo (1/3 the calories and much less fat) tastes just as tangy... so much so, that I don't even use all of a tablespoon for a seafood, tuna, chicken, or egg salad.

Try Walden Farms Amazin' Mayo. Zero Calories. It's runnier and tangy-er than the mayo I'm used to, but tasty.

Walden Farms has a vast product line of Zero Calories salad dressings, sauces, syrups, jellies. I usually can't find more than one or two items in the supermarkets near me, so I order them online.

So I can't stand light mayo or light salad dressings and I'm not sure I'll be a fan of Greek yogurt in its place. I get to start week 3 tomorrow and I'm so dang excited becuase I plan to make egg salad (I raise backyard chickens so can't wait to finally get back to eating their butt nuggets! ?), chicken salad, and tuna salad and I was planning on using regular mayo.

My question as a new post bariatric patient is future plans with this eating lifestyle. My nutritionist said I won't be eating carbs for a while and even when I do start to introduce them, she said a lot of bariatric patients don't tolerate much of them. I was thinking low carb would be best for me as I have done it before but how would that work if I need to do low fat too? I've done keto before and to me, it's sooo much easier than low fat so I'm curious what others are doing successfully. Is there a way to find a happy medium between low carb and low fat?

On 6/24/2022 at 8:35 AM, ShianRaineDrop said:

So I can't stand light mayo or light salad dressings and I'm not sure I'll be a fan of Greek yogurt in its place. I get to start week 3 tomorrow and I'm so dang excited becuase I plan to make egg salad (I raise backyard chickens so can't wait to finally get back to eating their butt nuggets! ?), chicken salad, and tuna salad and I was planning on using regular mayo.

My question as a new post bariatric patient is future plans with this eating lifestyle. My nutritionist said I won't be eating carbs for a while and even when I do start to introduce them, she said a lot of bariatric patients don't tolerate much of them. I was thinking low carb would be best for me as I have done it before but how would that work if I need to do low fat too? I've done Keto before and to me, it's sooo much easier than low fat so I'm curious what others are doing successfully. Is there a way to find a happy medium between low carb and low fat?

Honestly I didn't do low carb, low fat or low sugar anything and I do just fine

I would probably be careful with the celery at first. Maybe purée it first then mix it in with the other stuff. That’s what I did with onions.

I did the Greek yogurt with half low fat Mayo as well but another way to cut the fat is to remove half of the egg yolks. I make my scrambled eggs the same way. They are called skinny eggs. One regular egg and one or two egg whites. Of course that’s way too much for the purée stage but later on if you hate just egg whites it cuts the fat some and doesn’t taste bad. I just keep on adding to this. I just made purée egg salad with hummus. I used board head dill pickle hummus but you can use any of course. I did three eggs with one big spoon of nonfat Greek yogurt and two big spoons of hummus. It may be a little thick this way if your just starting puree though because the non fat Greek yogurt is kinda thick.

Edited August 26, 20242 yr by ShoppGirl

On 6/23/2022 at 6:35 PM, ShianRaineDrop said:

So I can't stand light mayo or light salad dressings and I'm not sure I'll be a fan of Greek yogurt in its place. I get to start week 3 tomorrow and I'm so dang excited becuase I plan to make egg salad (I raise backyard chickens so can't wait to finally get back to eating their butt nuggets! ?), chicken salad, and tuna salad and I was planning on using regular mayo.

My question as a new post bariatric patient is future plans with this eating lifestyle. My nutritionist said I won't be eating carbs for a while and even when I do start to introduce them, she said a lot of bariatric patients don't tolerate much of them. I was thinking low carb would be best for me as I have done it before but how would that work if I need to do low fat too? I've done Keto before and to me, it's sooo much easier than low fat so I'm curious what others are doing successfully. Is there a way to find a happy medium between low carb and low fat?

Well It’s not super easy to do both if I’m being honest. I had the SADI and I was supposed to be good to do a diet similar to KETO but they took my Gallnladder out so I can’t do high fat now. I am early out still so I don’t know exactly how much fat I can have without issue but I’ve been looking at recipes and there isn’t a whole Lot that actually looks good and doesn’t have one or the other. I have more of a reason to do it now though. I have to keep from trashing my liver so I guess I will just have to get used to it if I am one of the many that fat does cause issues for.

Edited August 26, 20242 yr by ShoppGirl

On 6/24/2022 at 8:35 AM, ShianRaineDrop said:

My question as a new post bariatric patient is future plans with this eating lifestyle. My nutritionist said I won't be eating carbs for a while and even when I do start to introduce them, she said a lot of bariatric patients don't tolerate much of them. I was thinking low carb would be best for me as I have done it before but how would that work if I need to do low fat too? I've done Keto before and to me, it's sooo much easier than low fat so I'm curious what others are doing successfully. Is there a way to find a happy medium between low carb and low fat?

I’m 5 years out & maintained since my weight first stabilised. I’m also one who finds some carbs sit more heavily in my tummy & are too filling. Specifically simple carbs like the rice, pasta & bread were advised to avoid while we’re losing. It’s not a big loss even though I used to love eating them before surgery. But I don’t consider myself to be low carb. Lots of carbs in fruit & vegetables. I eat a good two serves of whole or multi grains a day sometimes a little more if I say throw barley or lentils in what I may be cooking too. I usually say I’m lowish carbs, lowish fats. I also think the quality of these food types are an important consideration too like the whole/multi grain, less processed complex carbs vs white, more processed, simple carbs. Same with fats like good fats vs bad fats.

One of the big learnings I had was that you have to work out a way of eating that works for you. That is it allows you to maintain your weight, complements your lifestyle so you don’t feel like you’re missing out or making sacrifices and is sustainable. It may be high fat or low fat, high carb or low carb, paleo, keto, vegan, vegetarian, carnivore or a mix of eating styles. Just what works.