KathyGS

Paleo is a bit different from low-carb. On Paleo, you focus on meat and veggies, with fruit and nuts as condiments. For weight loss, I am trying to get my Protein to 75g, carbs under 30, calories about 850 per day. I don't worry about anything else. With Paleo, you don't necessarily have to go through the carb flu, unless you've really been chowing on candy bars. If you find you are getting those symptoms, then increase your good carbs a bit and gradually lower them. There are now enough Paleo substitutes for fun carbs that you can usually find a recipe for the taste you're missing. And then once you've been serious Paleo for a time, you honestly don't miss the carbs. It's a bit different after you've had the sleeve (in my vast 5 weeks experience!) because you are so focused on getting enough protein that you do sink into ketosis and hit those symptoms. What you try to avoid, according to my paleo nutritionist (Beverly Meyer in San Antonio - look up her podcasts; book coming soon): - no wheat/gluten - no sugar (I use Kal Pure Stevia Extract powder -- 3.5 oz; so much better than that bitter stuff you find at grocery and use the tiny little spoon inside!!! - that's all you need for a cup of coffee) - soy - legume/beans (yes, sadly peanut butter) - dairy (I do have heavy whipping cream in coffee in the mornings and will use butter; switching to ghee soon; and will have raw milk cheeses or goat/sheep cheese) - white potatoes - Fruits: stick with lower glycemic like blueberries, strawberries, the occasional banana and apple. - Rice/Quinoa: debated. Likely better for maintenance as a treat every now and again. I know I'm forgetting stuff. The best resources are: - Mark Sisson of Mark's Daily Apple. His 90-day journal has all the basic information and helps you restrict various problem foods and then add them back in to see what they do to your body. Helps you to know how best to feed yourself. Diary can work for some, not others. Same for nuts. For me, wheat = +5 pounds and painful knees! - Chris Kessler - for the science - Robb Wolf - very motivational - www.nomnompaleo.com (great website, free iPad app, and cookbook coming out next month). i trust her recipes. I'm from San Antonio and her cooking meshes with our tastes (picky husband) - leaning toward more flavorful and a bit spicy at times. - www.thecothesmakethegirl.com blog: author of Well Fed and Well Fed 2 cookbooks - paleo recipes from around the world. Lots more out there but these will get your started. As you reach your goal weight, then add back in more good carbs and see where your breaking point is of gain/maintain weight. Hope this helps, Kathy

I'm 5 weeks out and following a paleo diet for the most part. I occasionally have greek yogurt and add Frontier Labs whey Peptein Protein (see Amazon) as it is low carb and I can add it to just about anything if my protein totals are low for the day. Glad to know there are other Paleos out there! Kathy

There is a good website for learning about what works and what doesn't - Paula Begoun, "the Beauty Cop," is a good resource. Here is a link to her article discussing skin firming creams: http://www.paulaschoice.com/expert-advice/anti-aging/_/the-truth-about-firming-creams My daughter-in-law got me to try a new product called Nerium that was developed accidentally by MD Anderson Hospital in Houston. They developed a cream for their skin cancer patients, who came back after treatment asking for more because it made them look so young. then they realized they had a product to sell. Right now they have day and night cream, but evidently a skin contouring cream is coming out in the next month or so. I should get my shipment this week or next and will let ya'll know how it works out. Link to their website is below. http://www.neriumproducts.com/ Kathy

So, did anyone see any results from anything?

I am paleo in orientation as this has been the best way to me to lose weight pre-surgery and seems pretty congruent with post-op eating as well. In paleo, fat is an important part of the diet, but all the post-op eating guidelines talk about low fat or fat free this or that. I am a week-and-a-half post-op and still on full liquids; pureed food starts in 5 days. No complications whatsoever with surgery. I've been consuming a lot of greek yogurt with added whey protein (low carb), with various sweet and savory flavorings. Lost 31 pounds pre-surgery; 9 pounds post-surgery. Weight loss plateauing x 4 days. Any advice?

Thanks! Great Advice.

Excellent! Thanks - I start Friday!

I've been cruising around the Internets and found the following: Ideas: Cottage cheese Egg salad Laughing cow cheese Mashed cauliflower Corned beef hash No-Noodle Lasagna This recipe is suitable for the pureed food stage. Ingredients: Low fat ricotta cheese Spaghetti sauce (look for sugar free sauce) Grated parmesan cheese Directions: Put two tablespoons of ricotta cheese in a bowl. Top with one tablespoon of spaghetti sauce and one tablespoon of grated parmesan cheese. Microwave for three minutes. Variation: One you progress to the soft stage, you can add cooked ground beef to the lasagna if you like. Pureed Foods I had a request from a newer post-op to do a blog post of the pureed foods I ate. So per request here you go. Disclaimer: Remember post-op nutritional plans vary. My sister had the same surgery with a different doctor and we had very different plans. Foods that worked for me may be on your no list. ALWAYS check with your medical posse first. There's not much you can do but survive this part of the journey. The liquids through pureed/soft food phase are miserable and until you start eating "real food" again you will feel like a patient. It gets better I promise. Four kitchen gadgets helped me during this phase: Black & Decker Mini Chopper Food Processor - I used this during the pureed stage several times a day and still use it several times a week. It is fabulous and just the right size for us. I've owned mine for 6 years though I've gotten way more use out of it as a post-op. Hand Blender (Stick Blender) - This is an absolute must for whizzing homemade and store bought Soups. Oster Beehive Classic Blender - some people have Magic Bullets but I just use my regular blender. A must for Protein shake making. Rival Crock Pot - The trick to not hurling on meats is moisture. Crock pots make meats moist. Here's some things I ate: Beans: I made post weight loss surgery standard refried Beans with melted cheese but I also whizzed up other beans too black beans with salsa and a little sour cream and cannelini with a teaspoon of pesto sauce mixed in. One of the first meats I remember eating was Roast Beef Hash in a can. Yes, it resembles Alpo but in the beginning you will eat things you won't dream of eating later on. Here's a favorite: I steamed cauliflower poured over a homemade cheese sauce (like for mac & cheese) and whizzed that up. Here's the recipe: Shelly's Cheesy Cauliflower Casserole 4 cups Cauliflower, steamed 4 Tbs. Butter, divided use 1/4 cup Flour 1/2 tsp. Dry Mustard 1 tsp. Salt 1/4 tsp. Pepper 3 cups Milk 3/4 pound Sharp Cheddar Cheese (3 cups) 1/4 cup Bread Crumbs (optional) Steam cauliflower set aside. Melt 3 tablespoons butter, blend in flour & seasonings. Add milk. Cook until thickened, stirring constantly. Stir in cheese; pour over steamed cauliflower and mix till combined. Top with optional crumbs mixed with remaining 1 tablespoons of butter. Bake at 375 for 30 minutes or until golden brown. You can add cooked ground chicken, turkey or beef to this too. Throw your portion in the Black & Decker Mini Chopper Food Processor and whiz away. Crock Pot Stews: Store bought and homemade stews. This recipe is still one of my favorites. The gravy is to die for and really helps in the whizzing process. Do not leave out the 1/4 cup of wine. This cooks for 7+ hours you won't be catching a buzz from the beef stew but it really makes a difference in the taste. Shelly's Crock Pot Pot Roast 3-4 pound boneless Chuck Roast 1 can Cream of Chicken Soup 1 package Lipton Dry Onion Soup mix 1/4 cup White Wine (don't leave this out the alcohol cooks away) 1 whole Onion sliced Optional: The last hour of cooking I sometimes add the following: 1/2 cup frozen Peas 1/2 cup frozen Carrots 1/2 cup sliced Mushrooms Place a 3 or 4 pound boneless Chuck Roast in a pan and brown both sides about 5 minutes a side. Place the brown meat in a crock pot and add a can of undiluted cream of CHICKEN (yes chicken) over the top of the roast and spread it around just the top. Then empty a package of Lipton dry Onion Soup mix over the cream soup and don't mix it. Drizzle 1/4 cup of white wine down the side of the crock pot. Place onion rings on top. Close the lid. That's all there is to it!! Don't add any additional Water either. Cook on low for about 7 hours. In the pureed stage I whizzed this up it's not pleasant to look at. Is anything after it is whizzed up really? but it tastes awesome. BTW Now I eat this (un-whizzed of course) with a side of sauteed spinach or cabbage. Soups: I made alot of homemade and store bought soups and used my Braun hand blender to puree them. You can hide unflavored protein in soups for added protein. Remember "unflavored" just means not chocolate or vanilla it doesn't mean tasteless. There is no tasteless protein. Salads: Crab salad - with a squeeze of lime and a dab of mayo, chopped avocado Chicken salad - with dill or curry powder or a little pesto sauce Tuna salad - with cannelini beans, a squeeze of lemon juice or Italian dressing. Egg salad - with curry or dill. I used mayo or a mayo/yogurt combo to moisten. I added things like wasabi mayo or a T of chipotle in adobo for kick. I use/used full fat dressings and mayo. I don't do fat free. I mean come on we are eating tablespoons of food at least they can taste good. This was a surgery on my guts not my taste buds. Feel free to substitute with the fat free nuclear waste product of your choice. I used my Black & Decker Mini Chopper Food Processor and whizzed them till they were smooth. I have a lot of recipes posted in the blog for salads I basically used those but eliminated the crunchy items (nuts, fruits). For an Italian fix: Shelly's Baked Ricotta 8 oz of Ricotta Cheese 1/2 cup grated Parmesan 1 large Egg, beaten 1 teaspoon Italian Seasoning salt & pepper to taste 1/2 cup Marinara Sauce 1/2 cup shredded Mozzarella Cheese Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly. I usually made it first in the oven and heated the leftovers in the microwave. For a sweet Italian fix: Mix ricotta cheese and SF Torani syrup for a mock cannoli filling. Other: Fage Yogurt with SF Torani syrup Faux Ice Cream - freeze yogurt or Protein shakes in popsicle makers SF pudding (with or without added protein) oatmeal and Cream of Wheat (with or without added protein) I wish I would done this back then: Protein Ice Cream soooo good.