Starwarsandcupcakes

Try eating smaller portions throughout the day. That’s what worked for me. Big meals make me feel sluggish and tired. Also, protein heavy meals make me feel exhausted after. Maybe see about getting some labs drawn to see if there’s an issue there. I know if I skip my thyroid medicine even once then I’m exhausted for days afterwards.

Try bone broth if you can. The warm liquids should help with your sore throat and it’ll provide much needed protein. I don’t really remember having a problem eating so much as everything smelled so strong which was odd because so may lose their taste and smell. But just give it some time and you will be feeling better.

Breakfast this morning. Ate it all.

I do love me some meal prep! Things I’ve learned- individual Greek yogurts while more expensive are easier for “no spoon” days. I usually add homemade granola or a 100 calorie pack of nuts and fruit for a quick protein packed meal. cooking a protein bland for the first cook makes customized meals easier later. A beef roast in beef broth can later be made into shredded beef for tacos, BBQ beef, or korean beef bowls. I love soup! I’ll usually make a batch on my meal prep days and either put it in the fridge or freeze it. Scrambled eggs (so they’re still glossy and not rubbery- most people overcook scrambled eggs) are great to put into meal prep containers with a couple sausage links or patties and microwaved later in the week. Hard boiled eggs are another great option. Just peel and store in the fridge for up to a week. They’re good as egg salad or on salads. Use a lettuce knife- it’s a special knife made of nylon with serrated edges that cuts lettuce so it doesn’t oxidize. This keeps lettuce longer over the week after you prep it so it doesn’t get brown and yucky.

You could try a mixture of olive oil, lemon, and garlic with fresh cracked black pepper. When you go to eat it cold try a mixture of low-fat Mayo (or yogurt), lemon, salt and a dash of hot sauce. It’s the sauce they use for cold lobster rolls. I’m kind of a snob though when it comes to fats and the only time I willfully eat margarine is in my mom’s no bake cookies.

Talk with your surgeon. This could very well be a stricture, especially if you aren’t even keeping down clear liquids.

My work meals the last couple of days- I did end up swapping out the tuna and had the carrots for a protein bar and on the one with a smoothie I added pretzels and a protein bar. The sandwich bags have cranberry pecan granola and roasted chick peas in them. The little white lidded container is garden vegetable cream cheese.

Turns out I have an obscene amount of meal prep containers. I’d have prepped more but ran out of fridge space.

Everyone posting their restaurant meals and all I can think is “I could make SO many meals for that price!” Anyway, this was dinner- homemade skin on mashed potatoes and a burger with mustard and Mayo and waaayyy too sweet pickles. No calorie tracking today but ate it all. That was before I prepped 7 meals for my kids for the next 3 days. I find it easier to meal prep for them so they aren’t constantly snacking or wondering what to eat over school breaks. yogurt parfaits with berries and homemade cranberry pecan granola egg and veggie sausage mini bagels with berries Korean beef bowls (veggie chicken nuggets for the vegetarian) with brown rice pasta salad with pepperoni and salami (hard boiled egg for the vegetarian) and berries cheese tortellini in homemade tomato sauce pasta salad with roasted chicken thighs (hard boiled eggs for the vegetarian) and leftover burgers with mashed potatoes and peaches.

Lengua are some of my favorite tacos! We have a birria taco truck here that serves them and they’re the best but every time I’ve been by lately they haven’t been open. 😩

I eat kelp noodles over shiritaki noodles. Either way they’re both filling but I find that kelp noodles even though made from kelp don’t smell ocean-y. Plus I’m a fan of iodine from food since I don’t get it from salt as I only use iodized salt for baking.

Still working on that $35.38US worth of groceries. Cabbage rolls stuffed with rice, garbanzo beans, marinara sauce, spices, and cheese then topped with more marinara and cheese. The rest of the granola with skyr and strawberries. More of the curry lentil soup, salad with romaine from the garden this time, half a tomato and a hard boiled egg. Also packed iced coffee and 2 protein bars.

Day 8ish- apparently what I mean by variety was a different fruit and veggie option and maybe a protein shake or bar. 😂 I counted both the shake and bar in my total calories for the day but may or may not eat them. One thermos has soup the other frozen strawberries and yogurt. The baggies are granola and roasted garbanzo beans. Took the leftover pizza with green beans and a salad with light Italian dressing.

At almost 2 years post revision I still can’t walk down the baking aisle or the candy aisle at the grocery store because the smell of sugar really bothers me so anything I need for baking I have to order for pickup. After my sleeve I couldn’t drink anything besides protein shakes and grape powderade zero and I hated anything artificial grape before surgery. After my revision from GERD thankfully that went away and I could enjoy actual water again! Everything else though was just temporary but I do find I enjoy baby kale now.

You can thank June from Delish’s budget eats for this one! In the video she also makes some other tasty stuff.

Blend a cup of canned chick peas with about 2oz shredded mozzarella, an egg (or 1/4cup of the chick pea liquid) and Italian seasoning, garlic powder and onion powder. Spread to about 1/3 an inch thick on a parchment lined sheet tray and bake at 350F/180C for about 40 minutes. Then top with your other toppings and bake at 400F/200C for another 15-20 minutes.

Day 7- I could probably do another 3 or 4 days but I desperately need some variety. Breakfast- 2 egg omelette with spinach and peppers. lunch- salad with romaine, chicken, roasted chick peas, tomatoes, and roasted pineapple. dinner- pizza made with a chick pea and mozzarella cheese crust, tomato sauce from the zucchini bake, mozzarella, and sliced tomatoes and peppers

Day 6 is leftovers- Breakfast- pineapple chicken and brown rice. Lunch- leftover zucchini bake. Kind of soupy but delicious! Dinner- full fat plain yogurt, a tiny bit of honey, pineapple chunks, and granola.

Welcome to vanity sizing! It’s a phenomenon that’s been happening for decades. This article does pretty good job of explaining what’s happened. For me, I personally love vintage 1950’s and 60’s clothes but also know that it’ll be rare for me to find pieces what will fit because of my measurements just not fitting those standards from the time.

This is gonna sound odd but try making it into a drinking game. Watch a old sitcom and anytime the audience does that fake laugh take a shot- be it water, protein shake, watered down juice, Gatorade… you get the idea. You can change up the tv show or movie and make the cue more relevant.

Day 5 and I’m pretty sure I’ll have leftover foods beginning week 2 as I still have a serving of the zucchini bake, 1 of the pineapple chicken, 3 of the soup, 3 of brown rice, 1 of congee, and over a dozen eggs and 3/4 a cabbage that isn’t slaw. Breakfast- brown rice congee with crispy chicken skin, 2 confit garlic cloves, spinach and an over easy egg. Lunch- coleslaw made with pineapple juice instead of vinegar and full fat plain yogurt instead of Mayo. Also, 2 pieces roasted pineapple, a mini bell pepper, and leftover crispy baked tofu. Snack- serving of granola. Dinner- a serving oatmeal pancakes, 1/2 cup baked sweet potato, 1/2 cup roasted garbanzo beans, 1/4 cup cucumber pickles and 1 1/2tbsp pickled carrots. Both the carrots and cucumbers were pickled in the same jar with sliced garlic and dill. SO garlicky!

Half an onion- diced, 2 cloves garlic-minced sautéed over medium heat for 3-5 minutes until translucent in 1tbsp rendered chicken fat. A tbsp curry powder, a tsp cumin, a tsp 5 spice stirred in and cooked for 1 minute until fragrant. Stir in 2 cups soaked green split peas, 2 small roasted sweet potatoes peeled and diced, 2 roasted carrots. Cook one minute. Stir in 4-6 cups veggie/chicken broth and simmer for about an hour until split peas are soft.

Day 4- This one includes ice cream that I didn’t buy with my purchases but it has been so hot that I ate some after dinner. Breakfast- full fat plain yogurt, homemade granola, a smidge of honey, and pineapple chunks. Lunch- sautéed spinach and onions with crispy baked tofu and roasted garbanzo beans. Snack- Curry green pea soup with sweet potatoes, onions, garlic, and carrots. Dinner- pineapple chicken stir fry with brown rice. Dessert- a serving of the rule break ice cream.

My biggest tips- Make a plan and start small- Having a general idea of the meals you want to make for the week and going from there makes things easier. If planning a whole week seems impossible (for me it is) then break it down by 2-3 days or even daily. Know yourself- I know that I personally am not a fan of leftovers but I don’t mind makeovers- roasted vegetables one night might not be appealing the next day, but soup? Boy, howdy I’m all aboard that train! If you don’t mind eating the same thing for several meals then plan that way. If you ride the leftover-hating struggle bus then simple preparation one day might yield a more complex dish the next by reinventing those same foods. Meal prep takes time- A lot of it can be hands off- pickling vegetables, roasting things, marinating meats, soaking beans, etc. Just make sure you allot for that time when planning your meals. That being said, yes it’s cheaper and more convenient to buy canned beans or granola but by making/prepping it yourself you get to control the nutritional value. You are worth the effort/time it takes to make healthy, nutritious meals for yourself. Above all- be patient and kind with yourself. Rome wasn’t built in a day. New habits/skills take time to learn and master.

Day 3- I was really missing veggies by lunch time. Breakfast- oatmeal with brown sugar, cinnamon, nutmeg, and whole milk yogurt. Lunch- tuna, cucumber, tomato, and whole milk yogurt mixed with garlic powder and dill. Snack- roasted chick peas. Dinner- a zucchini bake with chicken thigh, homemade tomato sauce (Roma tomatoes, garlic, onions, and oil) with chicken thigh and mozzarella cheese. After dinner snack- a piece of roasted chicken skin