sarahny0

Hi, I'm curious if anyone had a slip after giving birth? I had a difficult delivery - baby was face up and had to push for almost 3 hours straight. I have been getting stuck a lot and havent refilled my band yet so Im curious if anyone has had the same issue and/or had a slip after they had a baby? TIA!

Hey guys, Just wanted to introduce myself.. I'm a brooklynite too and had lapband over a year ago at NYU with Dr. Ren.. Havent been successful so far n trying to get remotivated n back on track..

i make protein shakes with 1 chobani fat free plain greek yogurt, a handful of frozen strawberries, a lil frozen raspberries and a little more than 1/2 a banana. then just add water, and a 0 calorie sweetner if you want (i do).. and blend.. you can thin it out by adding more or less water but the seeds may be a little hard.. if it is, try it without the raspberries. in terms of ready protein shakes i like muscle milk light and pure protein the best.. i get both at target.. and you can thin them out with skim milk.. i add peanutbutter and a banana to chocolate protein shakes.. thats yummie too

So i collected TONS of recipes in my anticipation of starting the mushies or puree stage!! Here they are! Please post more if you have anything else you enjoyed during this phase! Potato Soup: 1 32oz bag Frozen Southern Style Hash browns (be sure it has 0 fat) - thawed (or potatoes o’brien) 42 oz fat-free, reduced-sodium chicken broth or 3 14oz cans Salt to taste 1 cup fat-free skim milk 1 cup Water 1 pkg McCormick original country gravy mix 6 Tbsp Hormel Bits, real crumbled bacon 30% less fat Spray your soup pot with some non-stick cooking spray. Heat your pot and put in your hash browns. Brown them slightly; be sure not to burn the potatoes. If some of the potatoes get stuck to the bottom, that's ok. Pour in 1 can of the chicken broth and scrape up all the brown bits from the bottom of the pot. Then pour in the other two cans. Add salt. Bring to a boil. Reduce heat and let simmer. In the meantime, in a separate bowl, whisk together the water & milk with the package of country gravy mix. Once potatoes are soft and starting to break down, pour in gravy mixture. Mix in bacon bits and let cook until thick and creamy. Add Salt to taste (be careful with adding pepper as the gravy is very peppery) If you don't like chunks in your soup, blend the soup in small batches Butternut Squash Soup: 3 pound(s) butternut squash, peeled, seeded and diced into 1-inch cubes 2 medium onion(s), peeled and quartered Handful of Peeled Garlic Cloves 29 oz canned chicken broth 1 1/2 tsp curry powder 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 1/4 cup(s) fat-free sour cream 1 medium scallion(s), thinly sliced, for garnish Preheat oven to 425ºF. Place squash, garlic and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (Don't worry if some of the pieces get a bit browned — this will add to the roasted flavor of the soup.) Remove from oven and let vegetables cool for about 15 minutes; puree in batches in a blender or food processor. In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes (be careful not to burn it); stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions. Yields about 3/4 cup of soup and 2 teaspoons of sour cream per serving. Shelly's Baked Ricotta 8 oz of Ricotta cheese 1/2 cup grated Parmesan 1 large Egg, beaten 1 teaspoon Italian Seasoning salt & pepper to taste 1/2 cup Marinara Sauce 1/2 cup shredded Mozzarella Cheese Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly. I usually made it first in the oven and heated the leftovers in the microwave. Hot chocolate Mousse 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. Vegetarian Chili Ingredients 1 (12 ounce) bag frozen Morning Star Farms Ground Sausage 1 (14.5 ounce) can diced tomatoes 1 (15 ounce) can kidney Beans 1 (15 ounce) can black beans 1 package chili seasoning Directions 1.) Spray a medium to large pot with nonstick cooking spray. Heat over low. 2.) Add bag of groung sausage, chili seasoning and 1/2 cup water. Mix well on medium heat for 5 minutes. 3.) Add diced tomatoes, kidney beans and black beans, stirring together. 4.) Cover and let simmer on medium to low heat for 10 minutes. Enjoy! Creamy Mexican Dip 1 cup plain fat-free yogurt, Greek-variety recommended 1/2 cups salsa, hot chipotle variety suggested 3/4 cup avocado, diced 1/3 cup cilantro, fresh, chopped 1/4 cup red onion, chopped 1/2 tsp ground cumin 1/2 tsp table salt, or more to taste Garnish 1/4 cup avocado, diced 1 tbsp cilantro, fresh, chopped 1 tbsp red onions, chopped instructions: In a medium bowl, stir together yogurt and salsa until blended; stir in remaining ingredients except garnishes. Cover and refrigerate up to 1 day. When ready to serve, transfer to a serving bowl and sprinkle with garnishes. Yields about 1/4 cup per serving.NOTE: This dip combines all those favorite Mexican flavors like salsa, avocado and cilantro using fat-free Greek yogurt instead of sour cream. It also makes a wonderful topping for tacos or other Mexican foods—and then you don’t have to set out separate bowls of salsa, sour cream, avocado, cilantro and onion Chicken and veggies in crock pot with cream of mushroom soup "LASAGNA" In a Cereal bowl put a layer of low fat ricotta cheese at the bottom of the bowl Add a layer of spagetti sauce (I use Barilla as it's a lower sugar one) Sprinkle garlic power and grated parmesean cheese on top of sauce Add a layer of shredded low fat mozzarella cheese Microwave on a low setting just to heat through and melt the cheeses Cheesy bean dip: Refried beans, salsa con queso, sour cream, taco seasoning or sauce turkey bacon guacamole: cook and crumble 1-2 slices turkey bacon...1/2 avacado...maybe 2 or 3 grape tomatoes..tiny bit of purple onion...cut up very fine. I add 1 tsp of miracle whip and salt to taste. tuna casserole: 2 cans of tuna, cream of mushroom, and diced potato. baked it in the oven and put some swiss cheese on top. SUSAN MARIA'S VANILLA EGG CUSTARD WLS 1/2 cup portion: Calories 110, fat 4.5 gr, carbs 7.5 gr, Protein 9gr. Makes six 1/2 cup servings This custard is smooth, cold, and very soothing, I made a batch at least twice a week, as my family loved this as well. Purchase 6 or 8 four-ounce cups 4 eggs 1 cup skim milk 1 can evaporated low-fat milk 1/2 cup Splenda Granular 2 teaspoons vanilla Pinch of salt Freshly grated nutmeg Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one. Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups. Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled. CREAMY BLACK BEAN SOUP (pureed, soft-regular stages) 1 TB olive oil 1 small onion, chopped 2 garlic cloves, chopped One 15-ounce can black beans, rinsed and drained 3 cups Chicken Stock or low-sodium chicken broth 1/2 cup mild roasted tomato salsa Kosher salt and freshly ground black pepper 1/2 cup reduced-fat sour cream Shredded Chedar, chopped cilantro, and sliced green onions (scallions) Heat the oil in a large, heavy saucepan over medium heat. Saute the onion and garlic until lightly browned, about 4 minutes. Add the beans, stock, and salsa, and season with salt and pepper. Bring the soup to a boil, reduce the heat, and simmer 10 minutes, stirring occasionally, until the flavors blend and the soup thickens slightly. Puree the soup with an immersion blender or in a blender until smooth and creamy. Be careful when pureeing hot liquids in a blender as the steam expands; always cover the lid with a kitchen towel, pulse the switch, then rel4ease the steam before proceeding. Reheat the soup just before serving and whisk in the sour cream. Check the seasonings. Ladle the soup into bowls and garnish with the Cheddar, cilantro, and green oinions. Have a bottle of hot sauce on the table and use to taste. Note: Newman's Own and Goya salsas are excellent, as is the Frontera brand of salsa (from Rick Bayles, chef/owner of Chicago's Topolobampo and Frontera Grill). Watch for added sugar in other brands. Cauliflower Cheese soup (blenderize for puree, soft-regular stages) 14 oz. fat free chicken broth 1 head of cauliflower, split into rough pieces 1/4 cup of minced onion or shallots 2 or 3 wedges of Laughing Cow cheese or 2 or 3 TBSP of low fat cream cheese 1 or 2 cups of fat free milk (organic tastes better) salt and pepper to taste Saute onion in a Pam sprayed pan. When soft, add cauliflower chunks and broth. Simmer until cauliflower is soft. Stir in cheese. Remove from heat and in batches, blend in food processor with fat free milk. Season with salt and pepper to taste.