I was on the Optifast diet for two weeks, and let me tell you, i cheated a couple of times, somehow over that period i lost 9 kilos. I put on 2 kilos again after the first week, lost 2 kilos just after the half mark of the first week. When i got weighed at the hospital on the day of my surgery, i lost 7 kilos! i was like what on earth, oh well.. yayyyyy!

Im struggling to just eat liquid. its hard. Im a very picky eater. Does anyone have any delicious recipies for Soups? im not a very Soup sort of girl, but i guess i have to make the soup like me instead. Any tips? What are some things i can make for the two week after surgery period. I have no idea, and i listened to my dietician and read up but...i feel i have to ask people who have actually experienced lap banding rather than read facts and figures off paper.

They removed my hernia between my chest,it is very sore. I feel short breathed alot of the time and sometimes i clutch at my chest because it feels almost like a heart attack. Will this sensation pass over the next couple days or is there some sort of breathing excersise i need to try?

Edited August 1, 200917 yr by BethMoir
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Hi, Beth. I'm a couple of days post-op. I had some beef stock my first day home and it was rather bland. The next time, I found a container of Trader Joe's beef barley soup with veggies. It had 7g of protein per serving. I heated it in the microwave, then drained out all the liquid and drank that. I was much tastier. I think I'll do that in the future instead of getting plain broth. When I move to the mushy stage, I think I'll puree them. I'm going to try it with some chicken soups. Congrats on your surgery!

When you get to full liquids, try cream of chicken soup. I seasoned mine with a little sage, garlic powder and pepper. It tasted so good that my daughter took some to work with her!

Here is a link from my blog to a cheese soup that I made when I was a few days post-op. Its pretty tasty: Violinist With A Band: Full Liquids

Here's how to make your own stock:

Put a whole chicken in a large pot and cover with Water. Add a little salt, pepper, garlic powder (if you like garlic), a bay leaf, chunks of carrot and celery and cut an onion into quarters -- you don't even have to peel it. Cook until the chicken is falling off the bones. Strain off all the solids and you have a rich stock.

You can do the same thing with a beef roast.

IF YOU CAN HAVE pureed STUFF, you can puree a large can of tomatoes and add to the stock for a tomato-rich soup without any solids in it. But don't do this if you haven't been cleared for it by your doc.

Either recipe will give you a good sized container of stock to simply reheat in the microwave.