gamergirl

Thank you! We're really enjoying it. I can do soups easier than protein shakes for sure.

Made up this recipe tonight by simplifying a cookbook one. Very rich mushroom flavor. Enjoy! 1 onion sliced thin 3 gloves garlic crushed 4 c mixed fresh mushrooms 1 sweet potato peeled and diced 1lb boneless skinless chicken breast 3 c Chicken Stock Salt pepper Dried Oregano & thyme or Poultry Seasoning 2 c water or broth for pureeing Simple Recipe: put all ingredients In a pot and boil until chicken is tender (medium low). Purée adding 2 additional c of broth or more. Slightly more fidgety recipe: Sauté onions and garlic until soft and lightly caramelized. Caramelize sweet potato at the edges. Add remaining ingredients. Pressure cook for 7 mins (high) or cook on stove until chicken is tender (low-medium heat). Purée adding stock to thin as necessary. This is how I made it to get the sweetness and a richer depth of flavor from the veg, but it will taste good either way. Makes 10 cups. Each c has 1.5 oz of chicken for 11 gms of protein.

I always sleep on my sides and that's how I slept even in the hospital. It really wasn't a problem. If you're a stomach sleeper however, they might be different. I'd imagine that might take a few weeks.

So obviously everyone is different, but I think that we are all de-toxing from sugar, carbs, caffeine, fat, and excessive calories during the pre-op. The problem with falling off the plan is that you will have to go through the crappy first few days again and again if you keep ingesting the junk. That to me was a good motivator and a reason to stay on it. Absolutely everyone will likely tell you -a) it sucks at first it seems impossible c) if you can make it through 3-4 days, you feel GREAT afterwards and d) it prepares you for post-op which trust me is a lot harder. So just try again, you'll get there

In my defense, it's been 5 weeks since I chewed anything. I don't know what it is but my husband and I are both very hungry today. We have a few more days before we're allowed solid foods. Soups and Protein shakes are losing their charm and no longer seem to fill us up. The shakes are making us both a bit nauseated now. 650-750 calories, at least 70 gms of Protein and lots of Water, but dang! I'm hungry! I'm starting to dream about what my first real meal will be. Shall it be refried beans! Or should I have some eggs? What about cheese? This is to be expected right? I'm telling myself it's a good sign, it means our tummies are healing well, correct?

Definitely! I have several Soup recipes I've posted so I hope you try those. I'm looking for very simple recipes so its very little work but a lot of taste with high Protein

Susan what are your stats? I'm wondering how little you weigh that your weight loss goal has to be between 500-800 calories. That sounds like hardly anything and is a bit worrying for long-term goals.

My husband had dental surgery and couldn't chew anything. When he could blend and eat purées, the man blended a Whopper with cheese. So. Fricking. DISGUSTING! We told him we loved him but we refused to sit at the table with him while he ate it. Completely indelible of course

Ooh I'd forgotten about ricotta cheese. Good way to get some Protein. Thank you!

the two taste different. The unjury chicken is very chicken-y, and has a nice salty taste. Plain powder in canned broth dilutes the taste of the broth some so not as chicken-y. Trust me by the time this is all over, you'll crave any and all variety so you'll probably try it both ways

Next week will be 4 weeks post-op for me and I have to travel. I intend to check in my bag that I normally carry on. I have also planned the travel to avoid crazy airports like Detroit and Atlanta which take miles of walking really fast to make connections. It will likely take me 4 hours of flying and then another 1 by car to get to my destination. I'm feeling up to it. Ask me again when the trip is over

Hoping to have people add some more articles or posts that helped them here?

A simple recipe would be to sprinkle some seasoned salt or seasonings of choice on them, and let them marinate for 10-20 mins at room temperature. You can add some crushed garlic if you like. Heat up a non-stick pan on the stove until its hot, put a bit of coconut oil or ghee or regular vegetable oil if that's what you have and coat the bottom of the pan with it. Put the tenderloins in a single layer. Use tongs to turn over when the bottoms brown. They cook very quickly so once turned, let them brown on the reverse side and then turn the heat down and let them cook for a bit. Total cooking to be is likely to be 5-7 minutes. Cut into one to see if it's done. Squeeze a little lime or lemon juice on it, and enjoy!

What stage are you at? Do you need to "soup" them or can you just eat them as is?

It's what medical massage is after autocorrect gets a hold of it I think

There's a mushroom chicken recipe I posted yesterday that you might like.

Since the surgery is irreversible, I would want to be sure before I did it. Do you feel you can do this on your own and succeed? Have you done it before and kept the weight off for a long time? If so, it might make sense to try again. For me, nothing was working. I was eating very little and was still unable to lose it. When I did, it was always through drastic means and it would all come back even higher than before. I went into this with zero doubts and was very sure that i was not going to be able to do it on my own. Having said that, I read posts here all the time about people who vacillated until the moment of the surgery so I think it comes down to how decisive you are. I am very decisive. If I'm waffling, there's a good reason why, even if I can't pinpoint it, and I have learned to listen to my gut. If you are not always decisive (read, opinionated like me, lol) then if may just be a matter of reading as much as you can, and being as sure as you can before you proceed.

What worked for us was 1scoop of powder in a scoop of warm broth, put into a blender bottle and shaken well, or mixed with a hand-mixer.

I do. The most nutritious broths are really, homemade bone broths. Simple version is to take an entire chicken (cut up) with skin and bones. Add 2 quarts if Water, onions, celery, carrots, bay leaves, salt, and pepper (or salt substitute). I like garlic in mine too. Either cook in a pressure cooker on high for 10 minutes or cook on medium low on the stove. If on stove, low, slow heat is the way to go and it will likely twke an hour. You will have to skim foam off the top a lot initially. Once the chicken is falling off the bone, strain out all the solids. Put the broth into containers and refrigerate. A layer of fat will form on the top. Scoop off and either throw away or use for cooking. The broth underneath will not be like store bought liquid broth. It will be almost like Jello. This is due to the Gelatin from the bones and other nutritious goodness. You can use this as you please. Beef broth is a little more complicated but if your butcher will give you bones with marrow,muon can roast them in a 300-350 degree oven to brown, and then repeat the steps above. It's really hard to go back to store-bought once you make your own broth. HTH