BabyGotBack

You have clothes with price tags too waiting to be worn?? I thought I was the only one who did that! I also felt like a bottomless stomach,like a black hole. I figured out the carbs did that too me. I am really sensitive to carbs. More Protein in my daily eating helps tremendously. Let us know how you are doing!!!

THAT IS FUNNY!!! I was imagining myself doing that and seeing myself in a I Love Lucy re run!!! My kids are finally asking me, mom why have you been sick for a week? I told them I had the stomach flu. The cool thing is, my husband is having sympathy pains for me or is really sick! What kind of protien shake did you use??? I am sick of cream Soups and am ready for a good protein shake.

Thanks Supergenius! Very well said!!!:clap2: I was just thinking the same thing last night. I was remembering all the times my family would tell me "What diet are you on now???" They would tell me why didn't I just give up and give in that I was fat and always would be??? I would say "because,I am not ever giving up or giving in and I will fight until I find something that works for me." I always thought something would click in my head, the "new" diet would work, the new pills would work. They just never did. I AM SO HAPPY TO BE WITH BAND!!!!! I finally found what I was looking for!!!!

Congrats Kathyinca!!! I wonder why some food just doens't agree anymore even if it is pureed or chewed to liquid? I had cream of corn, totally liquid and it made me sick. It didn't come up but made me feel horribley bloated!!!! Hey, don't worry about the ice cream. That is the beauty of the band. We can have a little reward now and then because we are not in the diet bondage anymore. It is better not to deny yourself or else you might binge, at least that is how I am. As long as ice cream is not a daily thing, I have heard of people using chips and ice cream to eat "around the band" and start to gain. But sometimes is good. How much were you able to eat? I bet the portion was a lot different than pre band. I am freezing in CA too and don't remember it being so cold, almost like being in the snow cold. I have a little Koi pond and it actually had ice in it. I am post op day 9 and feeling really good. Audree

I am going to church in a little bit and have to get ready. I am going to have a fun family day today and feel up to it and ready. For the first time I am not thinking what restaurant will we go to after church??? I will be back on later on tonight!!! Audree

Dr. Ortiz may be comfortable doing higher bmi's because he has done over 4000 bands. But, dont feel discouraged most all of us are put on a pre op diet to lose a little weight before surgery. Mine was a protein shake for breakfast and a Lean Cuisine/SouthBeach diet meal for lunch and dinner. I also took an appetite suppresant at this time when I felt I needed it. I actually looked forward to my pre op because it made me feel like I was in control of something and was doing something toward my freedom from this slavery to food/diets.

The Fuzzy Navel tasted like Tang.

Oh, also something I bought from bariatriceating.com called Nectar Protein drinks. The Fuzzy Navel tastes like Tang!!! 90 calories a serving and 23 grms of protein. They have a bunch and I ordered a sample of all of them. They can be water down to be clear and taste good. The other think was the Kellogg's Protien water, 5 grms of protein. Audree

You know what helped me, some advice my nana used to give me to get rid of gas "petho position"!!!:faint: It worked for me!!! Audree

I called my nutrionist and told her I was starving and weak. She approved me to have liquid yogurt, protein shakes and cream soups. I don't get a mushy stage for some reason. I also had sugar free jello, sugar free fruit pops, Better Than Boullion, Wolfgang Pucks gourmet chicken broth. I bought a bag of soup seasoning where you are supposed to add chicken and stuff, but I just added the water and had the broth.It was sooooo GOOOODDDD. I bought the Tortills soup. The thing that has helped me the MOST and I can not stress it more, I was on the verge of taking my appetite suppresants, I was soooo hungry, was constantly sipping on some water, crystal light or tea. That is what has kept me with a constantly full feeling!!!! And I love it. I have not needed to take my appetite suppresant yet. Audree

The best news is, the 1st three days are the roughest and then it usually is smooth sailing from there! You are almost there!!! Drink a lot of fluids and try to walk around some. Audree

Yeah, the worst for me was the 1st three days. It is definitely true about the walking. I also took a heating pad and gas x strips worked well for me.

Hi!!! How are you doing??? Mine was done on Jan. 5 and I am feeling really good today, post op day 9!Audree

I hope you are taking some canned protein drinks!!!!:faint: Audree

Chocolate Ricotta Two 1/4-cup servings This high-calcium "pudding" has the benefits of cocoa and cinnamon - and the flavor of Mexico. Experiment with different brands of ricotta - they have different textures and flavors. Prep <TABLE cellSpacing=0 cellPadding=0 width=310 align=left border=0><TBODY><TR><TD></TD></TR><TR><TD></TD></TR></TBODY></TABLE> time: 10 minutes Ingredients: 1/2 cup lowfat ricotta cheese 2 tbsp mild honey 2 tbsp cocoa powder 1/2 tsp vanilla 1/2 tsp ground cinnamon Instructions: 1. Combine all the ingredients in a food processor and process until smooth. 2. Scoop into small dessert dishes and serve. Nutritional Information: Per serving: 145 calories 3 g total fat (2 g sat) 11 mg cholesterol 24 g carbohydrate 10 g protein 2 g fiber 100 mg sodium Italian Bean and Sardine Salad 1 serving Beans, fish, red pepper and greens - all nutritional powerhouses. Use small white beans cooked at home without salt. If you use canned, rinse the beans to remove most of the salt. Prep time: 10 minutes Ingredients: 3/4 cup cannellini beans 1/2 cup roasted red pepper, cut in 1/2" pieces 1 cup romaine leaves, chopped in 1" pieces 1/2 can sardines 1/4 tsp dried oregano 2 tbsp Tomato Red Pepper Salad Dressing (recipe follows) Instructions: Combine all ingredients in a medium bowl and <TABLE cellSpacing=0 cellPadding=0 width=310 align=left border=0><TBODY><TR><TD></TD></TR><TR><TD></TD></TR></TBODY></TABLE>toss to combine. Chill until served. Tomato Red Pepper Salad Dressing Ingredients: 1 small (6 ounce) can of tomato paste 1 whole roasted red pepper or pimento from a jar 2 tablespoons red wine vinegar 2 tablespoons water 1 clove garlic, chopped 1 teaspoon dried basil Nutritional Information: Per serving: 390 calories 12 g total fat (0 g sat) 32 mg cholesterol 45 g carbohydrate 30 g protein 11 g fiber 167 mg sodium Stuffed Mushroom Caps with Couscous 6 servings Couscous is a mildly nutty-tasting grain that comes from North Africa. It makes a great stuffing, especially for a small cavity like a mushroom, because it's so moist. When the stuffed mushrooms are baked, the full flavor of the couscous and the mushrooms really come through. These will go fast! Ingredients: 1/4 cup chopped walnuts 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 3 shallots, chopped 1-1/2 tablespoons natural soy sauce (such as tamari) 1 cup white wine 12 medium small-capped mushrooms, washed and stems removed 1/2 cup chicken or vegetable stock or purified water 1/4 cup couscous Salt Freshly ground pepper 2 tablespoons chopped fresh basil 1 bunch fresh parsley, chopped 1/4 cup freshly grated <TABLE cellSpacing=0 cellPadding=0 width=310 align=left border=0><TBODY><TR><TD></TD></TR><TR><TD></TD></TR></TBODY></TABLE>Parmesan cheese Instructions: Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet and roast for 5 minutes, just until they turn slightly more brown. Pour them into a small bowl. Set a large sauce pan with the olive oil over low heat for less than 1 minute. Drop in the garlic and the shallots. Add the soy sauce, wine, and mushrooms and simmer covered until the mushrooms are tender, about 10 minutes. Use a slotted spoon to shake the mushrooms so that the cooking liquid falls back into the pan, then transfer the drained mushrooms to a baking dish, arranging them hollow side up. Reserve the liquid in the pan. Cook the couscous by bringing the vegetable stock or water to a boil in a separate pot. Pour in the couscous, lower the heat, and simmer covered for 2 minutes. Remove from the heat and let stand, covered, for 10 minutes. All the liquid should be absorbed. Now, dump the couscous into the sauce pan with the reserved liquid, cover, and cook over low heat until all the liquid is absorbed. Lightly salt and pepper the mushroom caps. Finish the stuffing by mixing the nuts, herbs, Parmesan cheese into the cooked couscous. Using a tablespoon, pile a small mound of filling inside the cap of each mushroom. Bake for 10 minutes or until the stuffing is lightly browned on top. Nutritional Information: Per serving: 107 calories 6 g total fat (1 g sat) 1 mg cholesterol 10 g carbohydrate 3 g protein 1 g fiber 350 mg sodium <!-- / message --><!-- sig -->__________________

Chocolate Ricotta Two 1/4-cup servings This high-calcium "pudding" has the benefits of cocoa and cinnamon - and the flavor of Mexico. Experiment with different brands of ricotta - they have different textures and flavors. Prep <TABLE cellSpacing=0 cellPadding=0 width=310 align=left border=0><TBODY><TR><TD></TD></TR><TR><TD>[/url]</TD></TR></TBODY></TABLE> time: 10 minutes Ingredients: 1/2 cup lowfat ricotta cheese 2 tbsp mild honey 2 tbsp cocoa powder 1/2 tsp vanilla 1/2 tsp ground cinnamon Instructions: 1. Combine all the ingredients in a food processor and process until smooth. 2. Scoop into small dessert dishes and serve. Nutritional Information: Per serving: 145 calories 3 g total fat (2 g sat) 11 mg cholesterol 24 g carbohydrate 10 g protein 2 g fiber 100 mg sodium Italian Bean and Sardine Salad 1 serving Beans, fish, red pepper and greens - all nutritional powerhouses. Use small white beans cooked at home without salt. If you use canned, rinse the beans to remove most of the salt. Prep time: 10 minutes Ingredients: 3/4 cup cannellini beans 1/2 cup roasted red pepper, cut in 1/2" pieces 1 cup romaine leaves, chopped in 1" pieces 1/2 can sardines 1/4 tsp dried oregano 2 tbsp Tomato Red Pepper Salad Dressing (recipe follows) Instructions: Combine all ingredients in a medium bowl and <TABLE cellSpacing=0 cellPadding=0 width=310 align=left border=0><TBODY><TR><TD></TD></TR><TR><TD></TD></TR></TBODY></TABLE>toss to combine. Chill until served. Tomato Red Pepper Salad Dressing Ingredients: 1 small (6 ounce) can of tomato paste 1 whole roasted red pepper or pimento from a jar 2 tablespoons red wine vinegar 2 tablespoons water 1 clove garlic, chopped 1 teaspoon dried basil Nutritional Information: Per serving: 390 calories 12 g total fat (0 g sat) 32 mg cholesterol 45 g carbohydrate 30 g protein 11 g fiber 167 mg sodium Stuffed Mushroom Caps with Couscous 6 servings Couscous is a mildly nutty-tasting grain that comes from North Africa. It makes a great stuffing, especially for a small cavity like a mushroom, because it's so moist. When the stuffed mushrooms are baked, the full flavor of the couscous and the mushrooms really come through. These will go fast! Ingredients: 1/4 cup chopped walnuts 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 3 shallots, chopped 1-1/2 tablespoons natural soy sauce (such as tamari) 1 cup white wine 12 medium small-capped mushrooms, washed and stems removed 1/2 cup chicken or vegetable stock or purified water 1/4 cup couscous Salt Freshly ground pepper 2 tablespoons chopped fresh basil 1 bunch fresh parsley, chopped 1/4 cup freshly grated <TABLE cellSpacing=0 cellPadding=0 width=310 align=left border=0><TBODY><TR><TD></TD></TR><TR><TD></TD></TR></TBODY></TABLE>Parmesan cheese Instructions: Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet and roast for 5 minutes, just until they turn slightly more brown. Pour them into a small bowl. Set a large sauce pan with the olive oil over low heat for less than 1 minute. Drop in the garlic and the shallots. Add the soy sauce, wine, and mushrooms and simmer covered until the mushrooms are tender, about 10 minutes. Use a slotted spoon to shake the mushrooms so that the cooking liquid falls back into the pan, then transfer the drained mushrooms to a baking dish, arranging them hollow side up. Reserve the liquid in the pan. Cook the couscous by bringing the vegetable stock or water to a boil in a separate pot. Pour in the couscous, lower the heat, and simmer covered for 2 minutes. Remove from the heat and let stand, covered, for 10 minutes. All the liquid should be absorbed. Now, dump the couscous into the sauce pan with the reserved liquid, cover, and cook over low heat until all the liquid is absorbed. Lightly salt and pepper the mushroom caps. Finish the stuffing by mixing the nuts, herbs, Parmesan cheese into the cooked couscous. Using a tablespoon, pile a small mound of filling inside the cap of each mushroom. Bake for 10 minutes or until the stuffing is lightly browned on top. Nutritional Information: Per serving: 107 calories 6 g total fat (1 g sat) 1 mg cholesterol 10 g carbohydrate 3 g protein 1 g fiber 350 mg sodium

Hi Sheila!! How are you doing? I am feeling really good! I don't know why I don't get a mushy stage. I get to go straight to solids on day 22, but I would love to have some blended beans and rice or lentils!!!! Audree

You could also use Skinny Cow cheese!!! That stuff is GOOOOODDDD!!!!

Mine was only 7 days prior, protien shake for breakfast and Lean Cuisine ( I preferred South Beach meals, less carbs and the carbs where making me more hungry) for lunch and dinner. Audree

How does this work? Is it like a conference call? Audree

Check out this thread. You can also do a search. http://www.lapbandtalk.com/im-considering-dr-t26507.html?t=26507&highlight=dr.+kuri

OOOPPPSS!!!!!I put the wrong age! I am 33. I will add you! I feel like I have eaten all day and have only gotten in around 550 calories. I have a headache and am going to have some soup. What kind of hot chocolate is it? I am having some really good cream soups. I also bought Nectar Protein drink, it is fruity. Fuzzy navel tastes like Tang. I bought Stawberry Kiwi and a sample pack. Egg flower soup is good. Where did you buy it? I wonder if there are any good recipes for it out there??? Audree

Hey there, Shelly!!! Welcome!!! Audree

I had to have clear liquids for three days, add yogurt on day 4, add protein shake on day 6, add creamy soups on day 7. I do not get a mushy stage. I go to solid food on day 22.

Sounds really good!!!