ShoppGirl

Well I just seen a “recipe” for homemade ones. You just cut up wraps brush with oil or spray then bake (or air fry) and salt them. I was just wondering if they are any good.

The only advice I can give is to just keep going to the doctor and be annoying if you have to. If they say they are just sending you for fluids again ask why. Are they thinking this is going to just clear itself up? When should you expect this to get better?? I would just keep asking questions until they do something that seems proactive. And if that doesn’t work maybe see another surgeon. Does her primary know about the situation? Maybe he can help you advocate for her.

Okay I just did a quick google search and found these sample post op instructions. It looks like 1/2 cup is about when you should expect to feel full. Maybe measure out a bit less than half cup (divide it into four meals) until you can eat 1/2 cup comfortably. Consume 5 to 6 small meals daily until you can tolerate ½ cup of food at one time – then eat 3 small meals and 1 snack. Avoid drinking liquids 30 minutes before a meal and 1 hour after a meal. Take 20-30 undistracted minutes to eat each meal. Continue to eat and swallow slowly

I don’t have a balloon but I’m pretty sure that is what it is supposed to do. It is a restrictive procedure. The key for us with sleeve is to try to stop before we get to that full point. Usually one extra bite and we are quite uncomfortable. What does your doctor say about the amount you can eat? If you were expecting to be able to eat a little more then I would call them and see if there is anything they can do but as long as you are able to get your protein in I would assume it’s a good thing.

That’s awesome.

That may be why you have to take the extra pills. The bariatric vitamins are a bit more expensive but they have a lot of those extras included. Flintstones vitamins are designed for children so they do not have everything an adult needs included. I would print out the ingredients of a couple of the bariatric vitamins and see if you take one of those if you can cut back on the number of pills. I take the pro care health with 45 mg iron and I only have to take one a day plus my calcium.

How tall are you? 173 you could be nearing the end of your loss depending on your height and weight loss slows down quite a bit near the end. I am 5’8” and mine totally stopped at 169. I am on meds that make you gain weight though and was warned I may not lose as much as people who aren’t on these meds. I’m sure that you will lose more if you cut back on the snacking but those last 20 or so pounds will go much slower than the first few. You may also try adding more exercise.

Ooh okay. Lol

Hey our schedules are quite similar. I don’t wake up nearly as early as you but I drink shake around 9, lunch at 12, snack at 3 dinner at 6 and snack at 9. I am eating every 3 hours that way. Works well for me.

Yea. I would guess that’s something your Primary would handle. I’m sure that like anything else you just have to learn how to work around it. If I were you I would schedule with my PCP but if your plan allows, go ahead and make an appointment with an endocrinologist as well because their wait list for a new patient is probably going to be months so if the PCP also says you need to see one you will already have an appointment. Just don’t forget to cancel in advance if you don’t need it.

Okay I swear I just replied to this but maybe I posted to the wrong thread?? Anyways. It’s not really meal prepping but what helps me is to make extra protein when I do cook. Leftover chicken from kabobs for instance can become tacos, salad topping or pizza (cauliflower crust) the next day. Same thing with leftover steak kabobs which can become fajitas or salad toppings. I prep the kabobs and my husband grills them, then I use the leftovers to make lunch or dinner for a few days. Ooh another tip I learned with the frozen cauliflower crust (that you can do with any frozen pizza really) is when you get home from the store and it’s thawed out anyways, cut it up into slices and then refreeze it. Later you can grab out a slice at a time and pop it in the oven. Just put a cookie sheet below it if you bake it directly on the rack because sometimes toppings will fall through. Also, if you use the leftover chicken as a topping add this after you cook it so it doesn’t dry out any more.

I don’t really meal prep but I will make extras of the protein when cooking. Especially chicken which later becomes salad or pizza toppings or tacos, etc. same thing with steak which can become fajitas or a great salad. I suppose meal preppers would take this further, make even more and freeze some for a rainy day. Also, if you just don’t like to cook which I don’t really you can get rotisserie chicken from the grocery and throw together many simple meals from that. I am super picky and don’t eat a big variety but I will make it into chicken salad, chicken tacos, chicken fajitas, stuffed peppers, white pizza (cauliflower crust) and of course you can have just chicken with a veggie of your choice. You can even buy it at Walmart deli now already pulled off the bones. How cool is that.

Sometimes I don’t think they measure portions or ingredients the same as when they calculated those supposed calories. Especially when it comes to unpackaged salad dressing and toppings like cheese or granola. Such small variations can make such a big difference.

Pack a pair of pajama pants and a long phone charging cord. Gowns are open in the back and outlets are sparse. When you get home, rest and allow your body all the time it needs to heal. We are all here to help you but don’t compare yourself to others. Your journey will be very different than mine. Trust the process. It works!!

Yea I’m sure that they wouldn't mind doing it no matter how you described it. I just didn’t ever think about doing it before I seen it done. I mean if it’s too bready, take some out. Duh!! Lol

Okay this is my actual plate.i ate about half the steak and veggies and all the lobster and snow crab

I don’t even know where to start with all this. The whole steak is for me cause hubby doesn’t eat steak and that’s more than enough for two night by itself. Lol

I actually thought butter was a little higher in calories than that. It’s been so long since I have bought real butter. I did find a recipe online that is surprisingly good that is doctored up margarine basically. The red wine vinegar and red onion is another good suggestion though. I will definitely use it as my husband insists that we have surf and turf for every holiday. Guess there are worse things. Lol.

I already posted this question on another thread but really need a response for tonight so I will post here too. I used to eat my shellfish with drawn butter but of course that’s out nowadays and last time I had it with melted I can’t believe it’s not butter but it’s just not the same. I am wondering if anyone has a lower calorie buttery seafood sauce that is good on lobster and snow crab legs?? So far I found one online that used I can’t believe it’s not butter, onion, roasted garlic, chicken stock, lemon and seasonings which sounded promising but they roasted the garlic in olive oil which I try to stay away from just cause of the calories. Can I just roast the garlic with some Pam spray maybe?? How do you guys eat seafood post surgery?

Okay so I just made the sauce and it’s not bad at all. I tried it with steamed veggies cause my hubby is still working on the rest of dinner on the grill. I have to confess I didn’t measure anything because I only needed a smaller portion and didn’t want to bother with the math but now I wish I had so I can replicate it. I do know that I used more garlic and onion than called for but that’s always a matter of taste. Anyways, It’s not drawn butter type of good, of course, but it’s much better than just the melted fake butter I had last time right out of the tub and adding the chicken stock (diluting the margarin) decreases the calories so win-win. My husband likes it a lot. He already asked if I can make it again when we have salmon. If you like garlic and onion flavors i’d say it’s definitely worth trying. I’m sure it would be even better with fresh garlic.

Okay so I have been searching since I posted this and haven’t really found anything better than this recipe so far. I realized that I don’t have any fresh garlic anyways so I am just going to try it with rehydrated “garlic garlic” seasoning and see how it goes. With this one modification it’s pretty low calorie so I am hoping I like it. https://www.wctv.tv/2021/12/20/healthy-chef-ashleys-low-calorie-garlic-butter-sauce/

i try to stay away from olive oil because of the calories but I will have to try the cold sauce another day. I am out of yogurt and don’t like Mayo. But it sounds good, thanks. I did find a recipe online that sorta jazzes up the fake butter I may try for tonight since I have the ingredients.

I am 16 months out and I can comfortably eat about one serving of most things. Not everyone can eat a full serving though. I see people who say there is no way they could eat like a hamburger for instance. I can’t eat a big one like one from a restaurant but I make small burgers at home and I can eat that with a thin roll which seems more than I expected to be able to eat. I also make fish sandwich with those thin rolls and fish filets and I can finish that whole thing. Normally I eat around. 3-4 ounce serving of protein and some veggies and I am done though. I mean I am satisfied and I stop myself but I could eat more if I tried. Or if I have cauliflower pizza I only make one slice but I could probably eat more. I can’t eat a whole salad still for some reason. I mainly eat the toppings off of it with a little bit of lettuce and toss the rest. To sum it up I basically eat the main entree portion of what I used to eat and skip the rest.

Does anyone know a substitute for butter or margarine that is good on shellfish. My husband insisted on lobster AND snow crabs for dinner (plus my steak so we will be eating this meal for a week I guess) but he likes it without anything on it, I don’t. I have the I can’t believe it’s not butter light but wondering if there is something else I should try that is a little better.