Sarah.R

There are heaps of people on here that where under 40 and got the band. As for getting approved DO NOT suggest putting on weight intentionally to get surgery. Alot of people use weights in their clothes to up their actual weight so that they'll be approved. Good luck with everything.

I don't think it is necessary but they sometimes do it alot. I've never had one (thank god) and they always ask if I need to pee before surgery which even if I don't I go anyway. I don't mean for this to sound offensive so no one take it that way but I think maybe the older you get maybe the more they think about doing it.

I had pain for about a week or two on and off but the worst pain was probably up until day 3. As for getting out of bed, I still live at home so I had to get my mum or sister to help me out of bed lol - Hence why my back was killing me for a week still after surgery as I couldn't move when I sleeped lol. I hope the pain gets better for you. As for the fluids part. I lived on milk, water, apple juice and sustagen just to get extra vitamins and minerals in. You could also try like icy pole things that are low in sugar. Everyones says they have to be low fat and low sugar but you aren't getting nutritious in at the moment so the sugar will definitely help.

So I was looking on the lapband website and found these recipes and thought I would post them for those that have had trouble finding recipes for the various recovery stages. Sorry it's so long but I thought alot of the recipes where great and had to share them lol. liquid Recipes* The Liquid Thin Mint Protein shake Serving size: 10 ounces Recipe makes: 2 Ingredients 8 ounces skim, 1% or soymilk 1 scoop chocolate Protein powder 1 Tablespoon chocolate fudge sugar-free instant pudding mix ½ teaspoon peppermint extract handful of ice Directions 1. In a blender, combine all ingredients, blending until smooth. Add more ice if desired. Enjoy your “Liquid Thin Mint” cold and frothy! Serving Size 10 ounces Recipe makes 2 servings Amount Per Serving Calories 110 Calories from Fat 5 Total Fat 0gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 105gTotal Carbohydrate 11gDietary Fiber 0gSugars 6gProtein 16g The Elvis Protein Shake Serving size: 12 ounces Recipe makes: 2 Ingredients 8 ounces skim, 1% or soymilk 6 ounce container light vanilla yogurt 1 scoop vanilla protein powder ½ small ripe banana 1 ½ Tablespoons natural creamy Peanut Butter handful of ice (about ½ cup) Directions 1. In a blender, combine all ingredients except ice. Add a small handful of ice and blend until smooth. If you like it frothier, add more ice! Remember to sip slowly Nutrition Facts Serving Size 12 ounces Recipe makes 2 servings Amount Per Serving Calories 220 Calories from Fat 60 Total Fat 6gSaturated Fat 1gTrans Fat 0gCholesterol 5gSodium 135gTotal Carbohydrate 20gDietary Fiber 1gSugars 13gProtein 22g The Caramel Crunch Protein Shake Serving size: 12 ounces Recipe makes: 2 Ingredients 8 ounces skim, 1% or soymilk 1 scoop vanilla protein powder 1 Tablespoon toasted wheat germ 1 Tablespoon sugar-free instant pudding mix, butterscotch flavor 1 teaspoons sugar free caramel syrup (such as Starbucks sugar-free caramel latte syrup) handful of ice Directions 1. In a blender, combine all ingredients, blending until smooth. Add more ice if desired. Enjoy your protein shake cold and frothy! Nutrition Facts Serving Size 12 ounces Recipe makes 2 servings Amount Per Serving Calories 130 Calories from Fat 5 Total Fat 0.5gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 115gTotal Carbohydrate 12gDietary Fiber 1gSugars 6gProtein 17g Mushie/Puree Recipes* Spicy Hummus Serving size: 1/4 cup Recipe makes: about 10 Ingredients 1 (15.5 ounce) can garbanzo Beans (chickpeas), drained 1 clove garlic, minced (about 1 teaspoon) 1/3 cup canned jalapeno slices, juice reserved 1 1/2 Tablespoons Tahini paste (sesame paste) 1 Tablespoon olive oil 2 Tablespoons lemon juice 1/4 teaspoon ground cumin small handful (about 1/4 cup), fresh cilantro salt, to taste Directions 1.) Place garbanzo beans, garlic, jalapeno slices with juice, Tahini, olive oil, lemon juice, and ground cumin into the bowl of a blender or food processor. Cover and puree until smooth. 2.) Add in fresh cilantro, and salt to taste. Pulse the food processor to fully combine the mixture. If hummus is too thick, slowly stream in a little Water or vegetable broth until the correct consistency is reached. 3.) Serve with "High Protein Chips" (recipe available in Lapband Recipes), or fresh cut veggies. Keep in the refrigerator until ready to eat! Nutrition Facts Serving Size 1/4 cup Recipe makes about 10 servings Amount Per Serving Calories 70 Calories from Fat 25 Total Fat 3gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 65gTotal Carbohydrate 9gDietary Fiber 2gSugars 1gProtein 3g Broccoli Soup-for-the-Soul Serving size: ½ cup Recipe makes: 9 Ingredients 1 onion, chopped 1 rib celery, chopped ½ teaspoon Kosher salt 2 cups chicken broth 1 bag frozen broccoli (about 4 cups) ¾ cup 2% reduced-fat evaporated milk ground black pepper to taste grated Parmesan cheese (optional) Directions 1. In a saucepan coated with sprayed with nonstick spay over medium heat, add chopped onion, celery, and salt. Sauté until onion is slightly golden, about 5-7 minutes. 2. Add broccoli and broth; bring to a boil. Reduce to a simmer, cover and simmer 10 minutes. Carefully puree Soup in a blender (remember to take the cork out of the blender to let the steam escape!) and return to heat. 3. Stir in milk and heat just until steaming. Be careful not to boil! Season to taste with salt and pepper. Pour into a mug and sprinkle on a little grated Parmesan cheese if desired. Enjoy being on pureed foods! Nutrition Facts Serving Size ½ cup Recipe makes 9 servings Amount Per Serving Calories 50 Calories from Fat 5 Total Fat 1gSaturated Fat 0gTrans Fat 0gCholesterol 5gSodium 180gTotal Carbohydrate 6gDietary Fiber 1gSugars 3gProtein 3g Golden Butternut Squash Soup Serving size: ½ cup Recipe makes: 8 Ingredients 1 sweet onion, thinly sliced 1 small butternut squash, peeled and chopped into ½ inch cubes (about 4 cups cubed squash) ½ teaspoon kosher salt 2 cups chicken broth 1 teaspoon minced fresh sage (or ½ teaspoon dried rubbed sage) ½ teaspoon minced fresh rosemary (or ¼ teaspoon dried) 1 teaspoon Splenda® Directions 1. Spray a large saucepan with non-stick spray. Add onion, butternut squash, and salt, cooking until onion is golden and squash is tender, about 15 minutes. 2. Stir in chicken broth, scraping the bottom of the pan to pick up the flavor on the bottom of the skillet. Simmer soup for 10 minutes to let the squash absorb the liquid. 3. Remove squash mixture and place in blender, blending until pureed (remember to remove top cork out of blender to let steam escape). Add squash puree back to the skillet. Stir in sage, rosemary, Splenda®, and salt and pepper to taste. Serve hot! Nutrition Facts Serving Size ½ cup Recipe makes 8 servings Amount Per Serving Calories 70 Calories from Fat 5 Total Fat 0.5gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 140gTotal Carbohydrate 16gDietary Fiber 3gSugars 3gProtein 3g Creamy Dreamy pumpkin Soup Serving size: ½ cup Recipe makes: 8 Ingredients 1 sweet onion, chopped 2 ribs celery, chopped ½ teaspoon salt 1 (14.5 ounce) can chicken broth 1 (15 ounce) can pumpkin puree ½ teaspoon poultry seasoning ½ teaspoon ground cinnamon ¼ teaspoon ground ginger 1/8 teaspoon ground black pepper 6 Fluid ounces evaporated low-fat milk (about half of a 12 ounce can) 1-2 teaspoons Splenda® (optional) Directions 1. Sauté onion, celery, and salt in a medium saucepan coated in nonstick spray until onions are golden. Add 1 can chicken broth; stir well to pick up the brown bits on the bottom of the pan. Bring to a boil; cover, reduce heat, and simmer 15 minutes. 2. Transfer broth mixture into the container of a blender or processor. Process until smooth. (Remember to remove the cork top of the blender or food processor to let the steam escape!) Return mixture to saucepan. 3. Stir in can of pumpkin, poultry seasoning, ground cinnamon, ground ginger, ground pepper, and Splenda (optional). Simmer for 10 minutes, stirring occasionally. 4. Turn off heat and stir in evaporated milk. Do not boil. Ladle into individual soup bowls. Nutrition Facts Serving Size ½ cup Recipe makes 8 servings Amount Per Serving Calories 50 Calories from Fat 10 Total Fat 1gSaturated Fat 0gTrans Fat 0gCholesterol 5gSodium 170gTotal Carbohydrate 8gDietary Fiber 3gSugars 5gProtein 4g Hot Chocolate Mousse Serving size: ½ cup Recipe makes: 6 Ingredients 6 ounces light vanilla yogurt 6 ounces silken tofu 1 small (1 ounce) package sugar-free instant chocolate pudding mix ½ teaspoon ground cinnamon 1 pinch cayenne pepper 2 cups sugar-free whipped topping, thawed Directions 1. In a medium bowl, beat together tofu and yogurt for 2 minutes. 2. Add pudding mix, beating for another 2 minutes. Mixture will be super-thick. 3. Add cinnamon, cayenne pepper, and 1 cup of the whipped topping; beat until combined. Fold in final cup of whipped topping. 4. Scoop into serving dishes and sprinkle with extra cinnamon. Refrigerate leftovers Nutrition Facts Serving Size ½ cup Recipe makes 6 servings Amount Per Serving Calories 90 Calories from Fat 5 Total Fat 0.5gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 120gTotal Carbohydrate 15gDietary Fiber 0gSugars 5gProtein 2g Soft Food Recipes* Power Pudding Serving size: ½ cup Recipe makes: 4 Ingredients 1 (1 ounce) package sugar-free instant pudding mix, any flavor 2/3 cup non-fat dry milk 2 cups skim or 1% milk Directions 1. In a medium bowl, add all ingredients and beat for 4 minutes. Pour into individual serving bowls, and refrigerate until set, about 5 minutes. Nutrition Facts Serving Size ½ cup Recipe makes 4 servings Amount Per Serving Calories 100 Calories from Fat 10 Total Fat 1.5gSaturated Fat 1gTrans Fat 0gCholesterol 10gSodium 160gTotal Carbohydrate 14gDietary Fiber 0gSugars 12gProtein 9g Not-Your-Cafeteria Egg salad Serving size: ½ cup Recipe makes: 4 Ingredients 4 hardboiled eggs, plus 4 hardboiled egg whites ¼ cup light or fat-free mayonnaise 1 Tablespoon yellow mustard 1 ½ teaspoons Dijon mustard 1 teaspoon chopped fresh dill fresh ground black pepper and salt, to taste handful fresh spinach leaves (optional) Directions 1. To hard boil eggs the easy way: carefully add eggs to a medium-sized saucepan and cover with water. Over medium-high heat, bring eggs to a boil. Turn off the heat, cover, and let set for 15 minutes. 2. Under cold running water, remove each shell from the eggs and place the 4 eggs and 4 egg whites into a bowl. Using two knives, chop up eggs into bite-sized pieces. Add rest of ingredients and mix thoroughly. Refrigerate until ready to eat. 3. To serve, enjoy a scoop over some fresh spinach leaves! Delish and super-nutritious! Nutrition Facts Serving Size ½ cup Recipe makes 4 servings Amount Per Serving Calories 150 Calories from Fat 90 Total Fat 10gSaturated Fat 2.5gTrans Fat 0gCholesterol 215gSodium 320gTotal Carbohydrate 2gDietary Fiber 0gSugars 1gProtein 10g Souper-Easy Mexican Bean Soup Serving size: ½ cup Recipe makes: 12 Ingredients 1 onion, chopped 2 cloves garlic 1 (16 ounce) can kidney beans, drained 1 (16 ounce) can pinto beans, drained 1 (16 ounce) can fat-free refried beans 1 (14.5 ounce) can Mexican style stewed tomatoes or diced tomatoes (do not drain) Directions 1. Spray bottom of large saucepan with non-stick cooking spray. Sauté onion and garlic for 3-5 minutes. 2. Add the rest of the ingredients, stirring until combined. If soup needs to be thinned out, stir in a little vegetable broth, chicken broth or water. Serve when steaming hot! Nutrition Facts Serving Size ½ cup Recipe makes 12 servings Amount Per Serving Calories 120 Calories from Fat 0 Total Fat 0gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 360gTotal Carbohydrate 22gDietary Fiber 8gSugars 2gProtein 7g Solid Recipes* Mini Greek Frittatas Serving size: 2 Frittatas Recipe makes: 12 Ingredients ½ cup crumbled feta cheese 1 small (10 ounce) package frozen chopped spinach, thawed 5 eggs, plus 5 egg whites, beaten together with 3 Tablespoons water ½ teaspoon kosher salt black pepper Directions 1.) Preheat oven to 375 degrees F. Coat mini-muffin pans well with non-stick cooking spray, and set aside. 2.) Squeeze excess water out of spinach using a paper towel. In a small bowl, mix together the feta cheese, spinach, salt and black pepper to taste. Using a teaspoon, fill the mini-muffin cups about 1/3 of the way with spinach-feta mixture. 3.) Using a ladle, fill the cups to just below the edge with the beaten eggs. Bake until golden, about 12 minutes. Enjoy immediately, or freeze to have throughout the week! (If frozen, just pull them out of the freezer and microwave for a delicious Breakfast or lunch!) Nutrition Facts Serving Size 2 Frittatas Recipe makes 12 servings Amount Per Serving Calories 60 Calories from Fat 30 Total Fat 3gSaturated Fat 1.5gTrans Fat 0gCholesterol 95gSodium 230gTotal Carbohydrate 2gDietary Fiber 0gSugars 0gProtein 5g Mexican Breakfast Casserole Serving size: 1 Recipe makes: 12 Ingredients 16 eggs, beaten well with ¼ cup water 1 bag (12 ounces) Morningstar Farms® frozen Sausage Crumbles 1 medium zucchini, sliced into half-moons (half circles) 2 cups salsa (your favorite kind will do!) 2 cups 2% low-fat shredded cheddar cheese Directions 1.) Preheat oven to 375 degrees F. 2.) Spray a 9x13 baking pan with non-stick cooking spray. Spread the frozen sausage crumbles on the bottom of the pan. Top with chopped zucchini. Pour beaten eggs over the sausage and zucchini. 3.) Bake for 30 minutes, remove from oven, and spread salsa over the cooked eggs. Top with cheese and return to oven for 5 – 7 more minutes, until cheese is melted. 4.) Cut into squares and serve hot! Nutrition Facts Serving Size 1 Recipe makes 12 servings Amount Per Serving Calories 190 Calories from Fat 80 Total Fat 9gSaturated Fat 3gTrans Fat 0gCholesterol 290gSodium 750gTotal Carbohydrate 7gDietary Fiber 2gSugars 2gProtein 18g Roma lunch Roll–Ups Serving size: 1 Recipe makes: 2 Ingredients 4 thin slices (or 2 thick slices) deli-style lean turkey 2 slices provolone cheese (reduced fat if available) 1 small ripe Roma tomato, chopped into small chunks 1 teaspoon Pesto (pre-made, jarred pesto can be found in most supermarkets) Directions 1. On a clean cutting board or a paper towel, lay down 2 slices of turkey, top with one slice of provolone cheese. Spread ½ teaspoon pesto onto the cheese, and place a few Roma tomato chunks down the middle in a line. 2. Starting at one end of the turkey round, roll-up the turkey and provolone cheese like a burrito, carefully tucking in the tomatoes. Insert a toothpick to keep it together. 3. Repeat for a second Roma Roll-Up and enjoy! Nutrition Facts Serving Size 1 Recipe makes 2 servings Amount Per Serving Calories 100 Calories from Fat 50 Total Fat 6gSaturated Fat 2.5gTrans Fat 0gCholesterol 35gSodium 510gTotal Carbohydrate 2gDietary Fiber 0gSugars 1gProtein 12g Individual Hawaiian Pizzas Serving size: 1 Recipe makes: 1 Ingredients 1 low-carb wrap (such as Tumaro’s Gourmet Low-in-Carb Tortillas) ¼ cup marinara sauce 6 Canadian bacon rounds (about 1 ounce chopped Canadian bacon) 2 Tablespoons pineapple tidbits, canned in its own juice (drained really well!) 3 Tablespoons low-moisture part-skim mozzarella cheese Directions 1.) Heat oven to 375 degrees F. Lay low-carb wrap on a non-stick baking sheet. Bake for about 5 minutes, until lightly toasted. 2.) Spread marinara sauce evenly over partially baked wrap. Top with Canadian bacon, pineapple, and mozzarella cheese. 3.) Bake for 10 minutes more, until cheese is melted. Sprinkle some dried oregano on top if you have it around! Cut into squares and enjoy! Nutrition Facts Serving Size 1 Recipe makes 1 servings Amount Per Serving Calories 220 Calories from Fat 60 Total Fat 7gSaturated Fat 1.5gTrans Fat 0gCholesterol 15gSodium 1000gTotal Carbohydrate 23gDietary Fiber 9gSugars 8gProtein 20g Family Night Meatloaf Serving size: 1 Recipe makes: 8 Ingredients 1 ½ pounds lean ground beef 1 egg plus 1 egg white, beaten together 2/3 cup quick-cooking oats 2 Tablespoons Worcestershire sauce 2 Tablespoons tomato paste 1 (14.5-ounce) can petite diced tomatoes, drained well ¼ teaspoon dried thyme 1/8 teaspoon ground allspice 1 teaspoon kosher salt ½ teaspoon fresh ground black pepper ½ small sweet onion 2 cloves garlic Sauce for Topping: 1 cup ketchup 3 Tablespoons red wine vinegar or cider vinegar 3 Tablespoon Splenda® Directions 1.) Heat oven to 350 degrees F. 2.) In a small bowl, whisk ketchup, vinegar, and Splenda® together. Set aside. 3.) In a large bowl, add ground beef, beaten eggs, oats, Worcestershire sauce, tomato paste, canned tomatoes, thyme, allspice, salt and pepper. Grate in the onion and garlic. (This will produce a smooth onion and garlic pulp!) 4.) Using VERY clean hands (or gloves), work all the ingredients together just until well combined. Try not to over mix! Shape into a meatloaf rectangle and place into a 9x13 inch pan lightly coated with cooking spray. 5.) Bake for 30 minutes, pour sauce over the top of the meatloaf, and bake 30 more minutes. Let rest for five minutes. Serve hot Nutrition Facts Serving Size 1 Recipe makes 8 servings Amount Per Serving Calories 170 Calories from Fat 40 Total Fat 4.5gSaturated Fat 1.5gTrans Fat 0gCholesterol 75gSodium 550gTotal Carbohydrate 12gDietary Fiber 7gSugars 6gProtein 19g White Chicken Chili Serving size: 1 Recipe makes: 8 Ingredients 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized chunks 1 large onion, chopped 2 cloves garlic, minced 2 teaspoons ground cumin 1 ½ teaspoons dried oregano ¼ teaspoon chili powder 1 (14 ounce) can chicken broth 1 (10 ounce) can Ro-tel® tomatoes, drained 2 (14.5 ounce) cans great northern beans, drained 2 cups shredded 2% reduced-fat Mexican blend cheese (or Monterey-Jack cheese) 1-2 teaspoons Splenda® Directions 1. Spray a large Dutch oven or stock pot with nonstick cooking spray and heat over medium high. Add onion, and cook until slightly translucent, about 2-3 minutes. 2. Add chicken and garlic. Sauté until chicken is cooked though. 3. Add cumin, oregano, chili powder, chicken broth, Ro-tel®, and beans. Simmer for 20 minutes. 4. Turn off heat, and stir in cheese. Salt and pepper to taste. 5. Serve hot. Top with fat-free sour cream and sliced green onions if desired. Leftovers freeze beautifully! Nutrition Facts Serving Size 1 Recipe makes 8 servings Amount Per Serving Calories 310 Calories from Fat 90 Total Fat 10gSaturated Fat 5gTrans Fat 0gCholesterol 20gSodium 580gTotal Carbohydrate 19gDietary Fiber 6gSugars 2gProtein 34g Cheesy Chicken Enchiladas Serving size: 1 Recipe makes: 10 Ingredients 4 large cooked boneless, skinless chicken breasts (about 4 cups) 1 cup non-fat Greek yogurt 1 (10 ¾ ounce) can low-fat cream of chicken condensed soup 10 ounces (about 2 cups) reduced-fat 2% shredded cheddar cheese 1 (4 ounce) can mild green chopped chilies, drained about 10 low-carb flour tortillas : Cheesy Topping: 1 (10 ¾ ounce) can low-fat cream of chicken condensed soup 8 ounces light or fat free sour cream 1 ½ cups 2% reduced fat shredded Mexican shredded cheese blend ¼ cup sliced green onions (optional) Directions 1. Preheat oven to 350 degrees F and spray a 9x13 inch baking dish with nonstick cooking spray; set aside. 2. Mix together the chicken, yogurt, condensed soup, shredded cheddar cheese, and green chilies. Stuff each tortilla with ½ cup of chicken mixture, and roll up. Place each rolled up tortilla seam side down in the baking dish. Set aside. 3. Mix together all ingredients for the topping, except the green onions. Spread the cheesy topping evenly over the enchiladas. 4. Bake uncovered for 30 minutes, until toasty and bubbly. 5. Sprinkle chopped green onions over enchiladas and serve! Nutrition Facts Serving Size 1 Recipe makes 10 servings Amount Per Serving Calories 310 Calories from Fat 0 Total Fat 9gSaturated Fat 4gTrans Fat 0gCholesterol 50gSodium 780gTotal Carbohydrate 23gDietary Fiber 8gSugars 4gProtein 33g Noodle-less Spaghetti Sauce Mugs Serving size: 1 Recipe makes: 6 Ingredients 1 pound lean ground beef (such as ground sirloin) ½ teaspoon kosher salt 1 onion, diced 2 garlic cloves, minced 1 green bell pepper, diced about 3 pounds fresh Roma tomatoes, enough for about 6 cups (you could also use any tomato that is ripe and juicy!) 2 Tablespoons fresh basil, chopped 1 teaspoon fresh rosemary, minced 1 Tablespoon fresh Italian parsley, minced 2 teaspoons dried oregano 1-2 teaspoons Splenda® 6 Tablespoons shredded low-moisture, part-skim mozzarella cheese Directions 1.) Spray a medium-sized skillet or large pot with non-stick cooking spray. Season ground beef with salt. Over medium heat, sauté ground beef until cooked through. Remove from skillet and set aside on a plate. 2.) Lightly spray skillet again and add onion, garlic, and bell pepper, cooking until onion is translucent, about 5-7 minutes. 3.) Add tomatoes, basil, rosemary, oregano, parsley, and Splenda®. Simmer for 15 minutes. 4.) Ladle 1 ½ cups of the tomato sauce mixture into a blender. Blend until pureed, then add the tomato puree back to the skillet. Add in the cooked ground beef. 5.) To serve, scoop out a portion of Noodle-less Spaghetti Sauce into each mug, and top with a Tablespoon of shredded mozzarella cheese. 6.) Optional: Place the Sauce-filled mugs on a baking sheet, and place in the oven under low broil. Cook just until slightly browned and toasty! Be careful, mugs will be hot! Perfect for a cold day! Nutrition Facts Serving Size 1 Recipe makes 6 servings Amount Per Serving Calories 170 Calories from Fat 50 Total Fat 6gSaturated Fat 2.5gTrans Fat 0gCholesterol 45gSodium 260gTotal Carbohydrate 13gDietary Fiber 4gSugars 7gProtein 19g Meatball Stuffed Bell Peppers Serving size: 1 Recipe makes: 8 Ingredients 1 small onion, grated 1 egg ¼ cup chopped fresh Italian parsley leaves 3 tablespoons ketchup 2 cloves garlic, minced 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup grated Parmesan cheese ¼ cup quick “one minute” oats 1 pound lean ground turkey 4 bell peppers, halved and seeded (any color bell pepper is good!) ½ cup marinara sauce Directions 1. Preheat the oven to 375 degrees F. Spray a 9x13 baking dish with nonstick cooking spray and set aside. 2. Whisk the onion, egg, parsley, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and quick oats. Gently mix in the turkey until well combined. 3. Fill the pepper halves with the turkey mixture, dividing equally and mounding slightly. Each bell pepper will contain a little more than 1/3 cup of the meatball mixture. Arrange the stuffed peppers in the baking dish. Spoon 1 Tablespoon of the marinara sauce over each bell pepper. 4. Bake uncovered until the peppers are tender and beginning to brown, about 40-45 minutes. Transfer the Meatball Stuffed Bell Peppers to a platter and serve. Nutrition Facts Serving Size 1 Recipe makes 8 servings Amount Per Serving Calories 130 Calories from Fat 30 Total Fat 3.5gSaturated Fat 1gTrans Fat 0gCholesterol 55gSodium 500gTotal Carbohydrate 9gDietary Fiber 2gSugars 5gProtein 18g Asian Stir Fry for One Serving size: 1 Recipe makes: 1 Ingredients 1 small boneless skinless chicken breast (about 3 ounces) 1 cup Asian frozen vegetable mix (typically a mix of snow peas, water chestnuts, carrots, green beans, and other vegetables) 2 teaspoons soy sauce ¼ teaspoon fresh grated ginger ½ teaspoon toasted sesame oil salt and pepper, to taste Directions 1. Spray a small skillet with nonstick cooking spray and heat on medium high. 2. Cut chicken breast up into bite sized chunks, season with salt and pepper, and add to skillet. Sear chicken until cooked through, then add the frozen vegetables, soy sauce, and grated ginger. Continue cooking until vegetables are tender but crisp. 3. Turn off heat and drizzle on toasted sesame oil. Pour onto a serving plate and enjoy! Nutrition Facts Serving Size 1 Recipe makes 1 servings Amount Per Serving Calories 150 Calories from Fat 30 Total Fat 3.5gSaturated Fat 0.5gTrans Fat 0gCholesterol 50gSodium 400gTotal Carbohydrate 7gDietary Fiber 1gSugars 3gProtein 22g Lettuce Tacos Serving size: 1 Recipe makes: 8 Ingredients ½ onion, chopped 2 cloves garlic, minced 3 Tablespoons tomato paste 1 pound lean ground turkey or sirloin 1 (14.5 ounce) can diced tomatoes, drained 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon kosher salt 1/3 cup shredded 2% low-fat Mexican cheese blend 1 head Boston lettuce, rinsed (also called Bibb or Butter lettuce) Directions 1. Spray a medium-sized skillet with cooking spay, and place on stovetop on medium heat. 2. Add onion, sautéing until translucent. Add garlic and cook 1 minute. Stir in tomato paste. Add ground meat, diced tomatoes, spices and salt, breaking up meat with a wooden spoon as it cooks. Sauté until meat is fully cooked through, about 12 minutes. Add cheese to mixture, and remove from heat. 3. Remove leaves from lettuce head so that “cups” are formed to hold tacos. Scoop about 1/3 cup of taco mixture into each lettuce leaf, and top with chopped tomatoes, beans, fat free sour cream, or sliced green onions. Nutrition Facts Serving Size 1 Recipe makes 8 servings Amount Per Serving Calories 100 Calories from Fat 20 Total Fat 2gSaturated Fat 0.5gTrans Fat 0gCholesterol 25gSodium 440gTotal Carbohydrate 5gDietary Fiber 1gSugars 2gProtein 16g Caribbean Sauté Serving size: ½ cup Recipe makes: 10 Ingredients 1 medium Vidalia onion, cut in half and sliced ½ yellow bell pepper, chopped or sliced ½ red bell pepper, chopped or sliced 1 (20-ounce) can black beans, drained 2 (8-ounce) cans pineapple tidbits or crushed pineapple in its own juice, drained ½ (4.5-ounce) can chopped green chilies (optional; good if you like the heat!) ½ teaspoon kosher salt ½ cup low-fat shredded Monterey-Jack cheese ½ cup fresh cilantro, chopped Directions 1.) Coat a medium-sized non-stick skillet with cooking spray. 2.) Over medium heat, add onion and bell peppers, sautéing for about 5 minutes, until veggies are tender. Add black beans, pineapple, salt, and green chilies, if desired. Cook another ten minutes, or until heated through. Stir in cheese. Pour Caribbean Sauté into a serving bowl and top with fresh cilantro. Nutrition Facts Serving Size ½ cup Recipe makes 10 servings Amount Per Serving Calories 80 Calories from Fat 5 Total Fat 0.5gSaturated Fat 0gTrans Fat 0gCholesterol 0gSodium 340gTotal Carbohydrate 16gDietary Fiber 4gSugars 6gProtein 5g Don't Miss Your Fried" Chicken Bites Serving size: about 3 ounces Recipe makes: 6 Ingredients 1 pound boneless skinless chicken breast tenderloins 1 cup low-fat buttermilk 1 box baked whole-wheat crackers (look for a kind where the ingredients are simply whole wheat and salt; such as Whole Food's 365 Woven Wheat Crackers, or low-fat Triscuits) 3 Tablespoons grated Parmesan or Romano cheese Directions 1.) Preheat oven to 350 degrees F. 2.) Take each chicken tenderloin and cut into large bite-sized pieces (appetizer size). Salt and pepper chicken pieces. Place all chicken pieces into a large bowl and pour buttermilk over. Marinate 10 minutes. 3.) Meanwhile, pulverize box of crackers in a food processor or blender until crumbly (you can also use a zip-top bag and rolling pin to crush the crackers). Pour the cracker crumbs out onto a plate or bowl. Take each chicken piece out of the buttermilk and coat in the cracker mixture. Repeat for the rest of the chicken. 4.) Lay cracker-covered chicken pieces on to a baking sheet coated in nonstick cooking spray, and sprinkle grated Parmesan cheese on top. 5.) Bake for 15 - 20 minutes, or until juices run clear. If desired, turn oven to low broil for 1-2 minutes to toast top of chicken bites. Remove from oven and let cool. Serve warm with Maple Mustard Sauce (recipe can be found in LAP-BAND® recipes), or "Your Veggies Will Love This!" Ranch Dip (recipe can be found in LAP-BAND® recipes). Nutrition Facts Serving Size about 3 ounces Recipe makes 6 servings Amount Per Serving Calories 200 Calories from Fat 30 Total Fat 3gSaturated Fat 1.5gTrans Fat 0gCholesterol 50gSodium 150gTotal Carbohydrate 19gDietary Fiber 2gSugars 2gProtein 23g Love Your LAP-BAND®" Blueberry pancakes Serving size: 2 pancakes Recipe makes: 5 Ingredients 2 eggs 1 cup low-fat cottage cheese 1/2 small ripe banana 2 Tablespoons Splenda 1 cup uncooked quick one-minute oats 1/2 teaspoon baking powder 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 cup blueberries frozen or fresh Sugar-free Blackberry Maple Syrup (recipe can be found in LAP-BAND® recipes) Directions 1.) In a food processor or blender, add eggs and pulse to beat. (Unfortunately a hand-held mixer will NOT work! Only a food processor or blender will smooth down the batter into a pancake consistency). Next, add cottage cheese, banana, and Splenda, processing or blending until cottage cheese is smooth. Then, add the oats, baking powder, vanilla extract and cinnamon. Process until well-combined. Stir in blueberries. 2.) Heat a flat skillet or griddle over medium heat. Coat skillet with nonstick cooking spray. 3.) Using a large spoon, ladle, or cookie scoop, pour in about 1/4 cup of batter for one pancake. Cook each pancake about 3 minutes per side. Serve with Sugar-free Blackberry Maple Syrup, or your favorite sugar-free syrup. "Love Your LAP-BAND®" Blueberry Pancakes also taste great on their own! Nutrition Facts Serving Size 2 pancakes Recipe makes 5 servings Amount Per Serving Calories 150 Calories from Fat 35 Total Fat 3.5gSaturated Fat 1gTrans Fat 0gCholesterol 90gSodium 250gTotal Carbohydrate 21gDietary Fiber 3gSugars 6g

Okay this will sound weird but I just wanna go thru the computer and give you a hug, I have lung complications as well but couldn't imagine having the necrotizing pneumonia and being in icu for so long. I hope everything goes well for you - It wasn't your fault that your body rejected the band because you where sick, that's just how it is I guess when things get really bad. Keep us all updated on how it goes!!! Good luck.

This is why I didn't want to weigh myself heaps lol. I didn't wanna be a scale whore - In having said that I said to myself I would only weigh myself twice a month and that's all I've done - I measure myself once a month as well (did it today) and even if I haven't lost any I've definitely lost the inches, it's great. I've lost 6cms on my hips. 6cm on my waist & 1.6cm on my chest lol. To me the kgs don't matter as long as I see that the inches/centimetres are going down =)

I'm 5 weeks out next tuesday and at the soft food/normal food stage cuz they kind of combined it and I'm eating way more than I think I should. I can eat 2 scrambled eggs with some milk and cheese and it doesn't fill me at all and this is in the morning, ok giving that though they're tiny eggs which would probably only equate to about one egg but still. Today I had 2 toasted sandwiches and ate the entire thing - And let me say again they where tiny pieces of multigrain bread, I went shopping and found gluten bread and bought it because it's tiny, it's like the size of my palm but smaller and I ate 2 UGH!!!!!!!!!!!!! Having said that, I haven't pb'd though (although writing this I've probably jinxed myself) I mean after I ate lunch today (toasted sandwiches) I could definitely tell I overate, felt like I was going to be sick if I ate another bite (I don't know what I ate that much, honestly I think I"m still in pre-band mentality) but I didn't pb so I dunno. I'm so worried that I've stretched the pouch (which is any paranoia worry of someone just banded) but considering I actually don't get full then I worry less. I dunno - Thankfully my first fill is on tuesday and hopefully that'll give just a tiny bit of restriction (fat chance tho) so I can eat a little less =(

OMG exactly!!!! I hate that, I'll be exactly 5 weeks out, just getting used to soft foods/normal foods and they do a fill. I mean fair enough hardly anyone has restriction after the first fill but come one!!! Lol

I take the Centrum Multivitamin, it's about the size of your thumb nail I guess and it's pretty easy to swallow. But we definitely need chewable ones here in aus.

Straight after surgery I was taking a liquid multivitamin but it ended up taking me half the day to drink and it wasn't that great so I switched to a complete vitamin and mineral substitute. At the moment it's fine but I know once I start getting fills I'm going to have to change it or cut it up in case it gets stuck

Hey! Congrats - I never had to do optifast after and even if I did I would of told my doc to shuv it, hated the stuff lol. As for the burping yes that's normal, you usually have gas after surgery because they put it in your stomach to make it easier for surgery - If you have any pain just walk around and it usually subsides, also people get shoulder tip pain and walking helps withthat as well. Port pain - use a heat pillow. I had a variety of things when I was on liquids, sustagen, milk, water, apple juice and that was basically it. Uhh what else? My back was sore as well for about a week mainly because I couldn't move alot when I went to bed, once I started trying to lie on my side it was way easier. Congrats that you've lost 7kgs, no clue how much I've lost cuz I just started the soft foods and can eat heaps =( Definitely need a fill, thankgod I get one next week =) Oh and chances are they won't give you a fill this early, your still healing from surgery and 20 days out they won't do one (sorry to sound like abitch) but the usual waiting time for a fill is past 4 weeks as your still swollen from surgery. Good luck with everything else.

My last meal was about 12 days before I started my preop and honestly I can't remember what I had lol. I think I went to maccas as my sister works their and got half price - Doesn't bother me anymore though. I'm 4 weeks out and don't really miss the things I would - Had an addiction to bread but hasn't really phased me anymore thankfully.

Oh my god! Was that the whole barium swallow thing people go on about? I am so glad I didn't have to do that but in saying it, I feel horriblet hat you had to go thru that. It doesn't sound like the best thing ever =S Good luck with surgery next month =)

My response to those people would be "Yeah you've lost 45lbs while I've only lost 35 but at least in a year those 35lbs will be gone plus more, unlike you who will probably gain it all back plus more" Horrible? Definitely but it's true. At least with the band if you gain weight you can get a fill and continue to loose, so what about them? The people that do weight watchers it usually isn't their first time and definitely won't be their last. At least with this your being proactive and taking measures to loose the weight and keep it off. Even if I was thin and never needed the band I would be happy for people that needed wls, their taking steps in there life to be happier and healthier people so who are we to judge what they want and what they think is right in their life? It sucks that you had to go through that, they should make a specific board for people that have weight loss surgery and decide to stay with weight watchers.

Congrats Lauren!!!! Honestly I wish I could of stayed on liquids for longer after surgery, felt like I was loosing - As soon as I went on mushies I feel like I'm at a standstill - Oh well I guess that means it's time to start excercising lol.:cursing:

Honestly, yes there are people that only loose 20-30lbs, and they end up being the ones that usually drink their calories - Things like milkshakes, ice cream etc. It's possible with the other weight loss surgeries that you'll only loose that amount as well. All it really ends up being is hard work. It's not a quick fix, if you work hard enough yes you could loose as much as you want. I want told I might loose about 50% of my excess weight which would only be around the 60lbs mark - I don't want that. I WILL be doing all I can to make sure I loose the 120lbs I want. Plus, we're both young and it seems to be easier the younger you are. Their are people on here that I've seen have lost 150lbs so it's definitely doable as long as you stick to it.

Ahh that totally sucks, I never knew it was so expensive just to upgrade one tiny thing.

Can I ask why you're doing a liquid diet prior to getting a fill? Never heard of that.

Not having to wait until my clothes are falling apart to buy some. I hate shopping. I buy clothes maybe once every 6 months and that's only because the clothes I wear every single day are falling apart. I tend to live in the same 2 pairs of pants and 3 shirts and it's ridiculous. I just want to be able to go to the shops, find something I like and buy it and try it on and not get pissed off when I have to go up a size. That for me will be the biggest highlight.

Uhh, I drank heaps before being banded but now it's gone down. I have a cup of tea in the morning and then I'm not thirsty so I don't drink =( I know I need to get into the habit of sipping and I tried it yesterday but I didn't even get thru half of my 600ml water bottle. Add on that that I might have about 300ml of sustagen every other day and I know I'm definitely not getting heaps of fluids in. I did when I was first banded cuz I was required to drink about 50ml every 20-30 minutes and then it was upped to 250ml (1 cup) which I never drank that much anyway. I dunno, I just know I need to up it heaps.

I agree with Brockbabe. Don't gain the weight. Alot of peoples insurance companies have the same thing and they sometimes put weights in their clothes to gain the weight. Just try talking with them. I think it's absolutely ridiculous that you have to gain for weight loss surgery. If your bmi is over 35 shouldn't that be reason enough?