FluffyChix

Everybody is different. Some people have issues with poopin' regularly -- especially soon after surgery (which stage 3 still qualifies for). So dairy (other than Greek yogurt and kefir) might present a bit of an issue by making you more constipated. So you'll just have to try it and see. I put Greek yogurt in a coffee filter lined strainer and and suspend it over a bowl in the fridge overnight. Then I flavor it as I prefer--savory or sweet. It takes the place of a soft cream cheese or boursin very well. It's good for your gut and doesn't seem to affect my poops.

I love these from Bariatric Pal Store. I slap them on a plate on the scale and weigh things into them. I still eat with a cocktail fork and a demitasse spoon on a tiny appetizer plate or saucer. https://store.bariatricpal.com/products/portionmate-meal-portion-control-rings-and-nutrition-tool

Does your doctor also support having 1200 cals per day? There are two teams of thought on this. One is to have at least 1000 per day (they claim the studies show less regain), but I dunno...the other is to go as low as humanly possible with as healthy of food as you can while meeting protein goals and get there quickly. That's where I opted, because that group has WAYYYYY more long term seasoned vets still living at goal weight. So I took their advice while following my DOC's plan specifics. My RD wanted me to have more cals and more carbs. But supported my WOE.

Wooohooo! You look amazing! Congrats woman!

Congrats on goal!

I'm hypo and have now lost about 155-ish pounds in round numbers from my recent high weight. I'm also on a drug called Femara that causes you to gain weight and am very insulin resistant with PCOS. It's tough. I had to obsessively watch what I put in my mouth, keeping things very clean, low carb and low fat. I kept my cals between 600-800 to lose (closer to the 600 end). I still have to be around 650 or so to lose. I maintain in the 900-1200 calorie range. At 7 weeks I was eating around 400-500 calories and 6 mini meals per day of less than 100cals each. Averaging 75g of protein per day as my goal.

I make a quart jar of this up at a time, then keep it in the freezer like Panko. It works obscenely well on everything breaded. I'm very biased with my recipe cuz although it uses more ingredients, each one adds to the experience to make it more like the real thing. https://fluffychixcook.com/keto-crumbs-low-carb-gluten-free-breadcrumb-mix/ I then use either a light coating of mayo to adhere them or I mix some mayo into egg whites to adhere it. And if you want to try double breading, I use whey protein powder mixed with a little parmesan as the first coat. The other tip is instead of rolling the meat in the breading, I use an empty Tone's Parsley bottle (big) that has big holes in it and shake the breading over the "wet" surface of the meat/veg. Here's the recipe index page if you want to look at some of the bread/tortilla/cracker recipes. Back in the day I was known for my bread-like subs along with the tortillas, crackers, cornbread, muffiny, cakey things. https://fluffychixcook.com/recipes/recipe-index/

Congrats! That's awesome!

Trust the process, hon. It is a real trip! And agree with all, peoples' comments are more hindrance than help! Here's the BMI chart. Sounds like you may be on the petite side of the curve rather than built like a rock with thick muscles and bones! So at 5'2" you're not even in the worry zone until you hit around 105lbs. So you have a lot of wiggle room. That last ten pounds usually slows down to a crawl if you eat your same meals. I'd log your meals in faithfully every day (weigh and measure everything) so you can know a great baseline of how many calories and what macros you are eating daily. That's super duper important. You could be unintentionally over estimating how much you are eating. As everyone said, look at increasing your cals with fats. Simply by adding a teaspoon of olive oil or butter or ghee adds 40 cals very quickly. Elcee's right, full fat dairy also adds up quickly without adding a lot of volume. Sour cream is easily stirred into things and ups cals quickly. Here are some common ways to up your cals quickly. Adding a serving or two to a meal, will add to the nutritional value as well.

Dang! You've been through it!! Hope you start feeling massively better, soon!!!

OMG! And sorry about the DD. Congrats again on your excellent work!

Yeah, I think it's pretty normal. Mine is on the low norm as well. Down by about 1/2 the level pre-op. Malnutrition would show up more in pre-albumin, the story of protein levels within the last 3 days. Albumin tells you about protein levels over the last 3 months.

Congrats! And it's orange! Is it the pumpkin one? Can't wait for you to make one!

IKR? I was like, CRAP! I could eat the hell outta that bit of nonsense deliciousness! LOL. I was thinking, bigger crap, I could eat 2nds or 3rds of her portion! *sob*

Wooohoo! Congrats!

Yes! It really does! I love my version of the recipe!

You should totally try the one from the Link I posted a couple pages back. Using the egg whites instead of whole egg + psyllium powder, plus part skim mozza. So damn good. Flavor them any way you want. Super low cal, low carb, lots of protein + fiber. And they really taste bread-ish. Not that metallic overcooked yolk taste from using the whole egg. I actually feel guilty eating them, cuz it feels like I'm cheating...but so far, the psyllium is counteracting the cheese so regularity is staying the same and maintenance doesn't appear to be affected.

Is that half of a mini waffle or half of an 8" waffle? Which chaffle recipe did you use? They look so beautiful!!! Yummy breakfast! I made vanilla ones for Sunday brunch. Had them with sf maple syrup and bacon and an egg and a couple bites of grits. So. So. So. Satisfying! And the payout for me is using the psyllium, I'm poopin' like a princess! It's a winner, winner, waffle dinner! Can't wait to try chocolate flavored then have peanut buttah on them!

You've got this @Sheribear68! Phenomenal work girlie!! You're amazing! Congrats!

Me2! I did great with it. I have at least 1 salad per day and had them routinely from week4 on.

It depends on my goals for the day. Some days I do IF or TRE (intermittent fasting or time restricted eating windows). Then I make sure to hit my protein goals for the day along with the calorie load/carb load I'm doing for the day. Other days, I eat to hunger. But the difference is, I will schedule my meals. 2-3 main meals. And I will allow a snack of x y or z (very specific choices at specific timings) if needed. So it is a structured thing, not grazing, not standing at the fridge wondering what I "feel" like eating. Nope it's more like (1 cup of veggies and Greek ranch dip-homemade, or 1 hb egg, or a lite string cheese + 1 slice BH turkey or everroast chicken, or 1/2 tiny gs apple with 1/2 oz walnuts-raw), that sort of thing. Some days I schedule for a sf popsicle at night, or a sf jello, or sf protein pudding, or chia pudding.

Ok, MickeyD, move over! There's a new sheriff in town! LOL. This might become my favorite breakfast meal! I give you the mcchaffle breakfast sammy: I over toasted it in the pan when I was reheating it. My bad. But it still tasted delish!!! I took this girl's version of the chaffle and changed it to my standard where I use ACV and baking powder in it and spices like onion and garlic powder. Cuz I think it adds to the flavor. Only 54cals and 3 net carbs per chaffle! Each recipe makes 4 mini chaffles or 2 large chaffles. This breakfast included 1oz of grape tomatoes. But you don't have to add them. Also, you can poach a single egg, I just added 15g of egg whites to make it thicker and add a little more protein to it. Here's Keto Rewind's version of the Chaffle Recipe. Really incredibly waffle-like! And here are my ingredients. I just mixed everything together with a fork and then divide it up into 4 mounds and cooked each mound for 2 minutes. I didn't grease my mini chaffle maker. I divided the 56g of mozzarella into 28g of mozzarella in two. Half goes into the batter per the link above, and have gets divided up between the 4 chaffle batters to sprinkle the extra cheese to make it crispy on the outside. Here are my ingredients:

Here you go.

Super duper cute all of yas!!!!! Gosh, @AngieBear you are shrinking so quickly!!!!! Hope you didn't spend a ton on your new wardrobe cuz you won't own it long girlie!!!! Congrats!