FluffyChix

OH lemme know! You really need to brown them first! I tump all the veg and the bones in the oven and roast at 400-425* until browned. You can even add a spoon or two of tomato paste. It's not traditional but it browns up and is so heavenly! Stir them and do it till you can't stand the smell. The object is to roast them/brown without burning/scorching.

PS I want your sparkly magic slippers and your super power-the ability to walk in them sophisticatedly! Not like my reality: looking like a wobbly, off-balance, boozy old people.

Isn't regional preference facinating? Love it!

You had me right up until the maple syrup...then I threw up a little in my mouth. *crying* I may be the only person on the face of the earth that thinks maple syrup should only appear on pancakes, waffles/chaffles, or some super smoky bacon.

I'm pretty sure acting your age not your shoe size is a thing. I don't think the other is...*looks down at flannel pjs and bunny slippers...* Nahhh. *smh*

Thanks! I love Dr. W! I hadn't seen this one so thanks for sharing! Running with knives now to go see what else he's done lately!

Are you eating more quantity per meal or eating different foods, eating more frequently now? What's behind the gain?

Yum! What dressing do you put on it?

Sorry forgot to show a pic of my dashi. It adds "natural msg" and ups the flavor of the broth.

...and restless and bored. Everybody scored. ...working on those night moves, trying to lose those awkward teenage moves.. .hahahahaha Sorry, couldn't resist.

Gorgeous! But I also love your young hip clothes. This says sophistication. The other say FUN!!!!! And I 100% endorse the body suit for graduation!!! Pics or it didn't happen! Extra points for cute cat ears with it!

Let Fatsgiving officially begin! Tamales.....

Ok, so this is the basis for a bone broth, only using turkey. http://fluffychixcook.blogspot.com/2012/11/turkey-stock-with-taylor-dry-sauterne.html For chicken (don't laugh) remember I'm a mid-hedonist so I take every short cut known to man. For chicken bone broth I use the same assembly of veggies as in this stock. I usually leave the wine out unless I'm using the broth to make a complex gravy or liquid for a recipe like a soup or stew. I also don't brown the veg or carcass for chicken bone broth cuz I'm using already roasted carcasses. I only do that for turkey and beef bone broths. Browning the bones for those broths adds to depth of flavor. I add this chicken stuff to the crock pot: 1-2 chicken carcasses from Original Recipe Rotisserie Chicken-use the skin but save and package the meat. Costco and Sam's have cheap roti birds for this purpose. 1 pckg of raw chicken wings with tips!! 3-4 chicken feet (buy a package of em and freeze em so you can pull out 2-4 at a time. 8qt or bigger crock pot. Tump all the things together. If you have kombu and unfiltered ACV, in my mind, these are key. I also prefer using fresh bay leaves rather than dried, but use what you have. I use about a 4inch piece of kombu and about 1/4-1/3 cup of ACV cuz it helps leach the minerals out of the bones. The Italian parsley in the recipe is fresh and not even chopped. Then fill the crock to the tippy top with water and turn it on high until it boils. Skim it if you wanna or not. Then reduce to low and simmer for eternity. The longer the better. I do at least 24 hours, but more often I do about 36 hours. Sometimes I add more water to it to keep it cooking. It's a slow boat to China for sure but delicious and we get about 6-7 quarts of broth. Worth it to me. You can also do a smaller batch in the instant pot or on the stove in Le Crueset kinda Dutch Oven. I actually do it in the oven and cook it all day and overnight, checking on liquid status. You want it to just barely bubble every now and then. This is the best method cuz the crockpot still cooks it much faster and can sometimes give a weird flavor to it...the oven method never does but it uses more ingredients for the broth yield. Does that make sense? Also I only do innard if doing turkey stock cuz I have them (never use liver in it tho).

That's all I'm saying. Cuz I KNOW and SEE how you are applying the tool. And you're doing great! But so much of this is total mindset. And what I was saying is this early out, it's important to not seek returning to that pre-surgery time when you could eat more. Cuz what happens is it becomes self-fulfilling prophecy and it's done by eating just 1-2 extra bites per meal every day, day in and day out--missing your satiety cues from surgery. It kinda makes you blind to recognizing satiety in it's earliest signal. Right?

Oh mah gosh, these are freaking funny!!!! Thanks for the levity!!!

More importantly talk to them about HOW TO DO VOLUME and where you need to be for your stage of healing. You do not want to unintentionally fork your surgery doing what you perceive to be correct.

Let me just tell you that 3-4oz in the book is referencing VOLUME!!!!!!!! It took the longest time to understand this for me. But VOLUME is king. As in 3-4oz by VOLUME = 1/3c-1/2c of VOLUME per meal. Wanna guess how much protein that is by weight? Well, go put a measuring cup on a scale. Then cut your meat up VERY tiny. Or use ground beef/turkey--well drained so it isn't wet or saucy. And drumroll please... 1oz = 1/4c VOLUME. So to this day at 20+ months, I still set a measuring cup on the scale and I know my limit is supposed to be 1cup. But I do 1 cup of solid + 1/4 cup of slider (1oz grape tomatoes + 1oz avocado) cuz it makes me feel greater satiety and lasts longer with me feeling "not hungry." And then I WEIGH my protein into the cup first. THEN I weigh my veggie into the cup. That means AT BEST I get to have 1-2oz of veggies by weight to fill the remaining cup of food BY VOLUME! And I'm 20+ months out. NO WAY would I be eating 3-4oz by weight at 4weeks and 287lbs. No way. So if my meal = 3oz of protein BY WEIGHT, guess what? Chicken butt. That means I have between 2/3-3/4cup of food JUST FROM PROTEIN BY VOLUME!!!! And I'm 20months+! You are 4 weeks! Holy schnarkies Batman! I get you're a dude, but honestly capacity is capacity irrespective of sex at this point in your healing. I say this cuz I care about your well-being and outcome. I get you're a dude. And dudes are more metabolically blessed than us post-meno women. But in my time here, I have seen many dudes your size NEVER make it to goal and who regain substantial portions of their weight cuz they never bothered to learn NEW BEHAVIORS with food and satiety. Just saying....You do you, boo.

Awww! I'm so sorry to hear that and at Fatsgiving time too! Feel better soon. Bone broth and Elderberry Extract. I keep it on hand for this. As soon as you feel like you might be, you start taking 4x per day. It kicks it's ath!!!!! ((hugs))

All docs are sure different. You do you and am excited to watch your journey!

That is not my intention (to make you freak out). And actually I know more sleeves with greater restriction than RNYers. I'm just saying to follow your doc's plan for volume and try not to look forward to eating more. Embrace eating less. It helps reframe your relationship with food.

Yeah, but maybe the biggest reason they enhance meat is to load it the fu*k up with liquid. The best way to do that is to add some form of saline that is injected and readily absorbed into the muscle fibers. So they are tricking us that even though they sell a pork butt for $1/lb, that original piece of meat probably only weighed 3/4lb rather than the full 1 lb. They make incrementally more money but it all adds up.

Don't look forward to this day. It will happen whether you want it or not. Embrace the restriction. Focus instead on eating the smallest amount you can eat to get your nutrition in for that meal. Weigh and measure everything and don't exceed your volume prescription for the amount of time and stage from surgery. At 1 month, you should still be at about 1/4 cup. No way would I try to eat 3oz of protein (even meatballs at 4weeks). I have a large pouch, but at 4 weeks I was 1-2oz of protein per meal and that was about it--maybe a bite of veg or a slider like grape tomato/avocado. I make exactly what my volume is for being 20+ months out. I can eat 1 1/4 to 1 1/2c of food per meal. Sometimes I go overboard with salads but not often. When I do, I wait and use it for the next meal as a snack. It's the only way to keep myself from getting to the point where I can eat as much as I did pre-surgery.

Yes. It's also good mixed with plain greek yogurt and liquid vanilla stevia. Stirred together then chill until set. Kinda like that sour cream jello creation our mom's made back in the 60-70s. I just made this. I wouldn't recommend it until totally healed from surgery and having zero food issues or swallowing issues cuz it's really dense!

Ok, just in case you are saying to yourself: "Self? I feel like I need more chemicals in my life." I give you strawberry banana protein fluff. I actually had it mixed with peanut butter Greek yogurt and it was obscenely satisfying. I don't even care that my tongue is kinda numb. hehe. Or that I'm glowing--just a little. This was the yogurt concoction. I had already eaten half of it. Sorry for the gooberish pick. SUPER filling! Super filling! You can use any flavor of jello or protein powder. This was 100% whey isolate although all the recipes call for casein. But it still worked. I'm freezing the clouds to see what that texture will be like. I'm thinking I will use some cheesecake sf jello pudding mix to try it. The real recipe calls for strawberries frozen which sounds yum, but it's also 22g of carbs! Yikes! So I did this instead. Full Recipe of Strawberry Banana Protein Fluff (5 servings-about 1 1/4 cups = 230g of fluff) Single Servings of the Fluff (about 45g) Single Serving of PB Greek Yogurt Mixed with a Serving of Strawberry Banana Fluff (dunno how much it weighed)