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I had been leaning to vegetarian life style but since I had lap band 4 years ago I have pretty much gone all the way. I do eat small amounts of chicken if I make my family Chicken Noodle soup and some other soups just because I cook for my husband. I really like the vegie patties that Cosco has. It was not frozen but I divided up the patties and froze them. I get plenty of protein with my protein shake and my main other source of protein is beans. I also take a vitamin D and B12 suppliment in the morning. I find I can tolerate the vegetarian lifestyle better. I read a lot of Dr McDougals info that he has on his site and have his book. Any way you look at it losing weight can be tough.

Many people have vid D deficiency. Its a sign of the times. I was VERY low before I ever had the sleeve. And we have to use calcium citrate because it it hard for us to absorb any other calcium if we are on acid reducing drugs such as PPIs (which can cause brittle bones) because calcium needs an acidic environment to be absorbed. Iron can be a problem mostly if you are pre-menopause. Vit B12 must be supplemented by taking sub lingual pills or B12 shots because of loss of intrinsic factor in the stomach as stated earlier. That is my understanding.... I was very low on B12 before surgery because I am a vegetarian....sublingual tabs brought it right up over a couple of months.

Hi everyone, So I have been researching weight loss surgery for a while and have settle on the sleeve. I have a "low" BMI, only 32, but I want to prevent it from ever getting any higher. I am 27 and have been overweight my entire life. Familiar story I am sure, I have vacillated from 170 to 230 lbs, depending on how active I am and how strict about dieting. I have tried so many other options, prescription diet pills, Atkins, Weight Watchers, I have a personal trainer I see once a week, I eat mostly vegetarian, I have a dog I walk everyday, but nothing ever lasts. I overeat and whether the food is healthy or junk, too much is still too much. My body wants to be a size 16, but I want to be a size 6. I will be self pay, so I have been primarily looking into surgery in Mexico. I have relatives who lived in Mexico for a long time, including my aunt who is an RN, and they are comfortable with the choice of Mexico if I do proper research and find an experienced surgeon. The only reservations I am getting from people is that I am so young and I could try other options first, like more exercise and dieting! My family, nuclear and extended, has a history of being overweight, not drastically obese, but almost everyone is at least slightly overweight. I am tired of being too embarrassed to wear a bathing suit or be confident with my figure around my boyfriend (he loves me no matter how I look and is an angel). I spend a lot of my time on the California coast with family and friends, but I haven't gone in the ocean since I was probably 8 years old because that would require me wearing a bathing suit. Really depressing! I am not in the dark about what a serious decision this is, surgery always carries risks, I have a family friend who died while undergoing elective plastic surgery, but I feel the risks are small compared to the lifelong risks associated with obesity, both mental and physical. I am a little nervous about making a drastic change to my body, undergoing major surgery, and the way it will change my lifestyle, but I am so excited about the way it will change my health and my future. I have basically settled with Dr. Aceves, I live in Southern California and would like a doctor close to the border so I can travel by driving. If anyone reads this who has used cosmeticredit for financing, can you let me know how you liked it? Were there really high or hidden fees? I have savings for a deposit (I am a graduate student so my income literally is fixed), and I could put the entire operation on a low income credit card if I went to a less expensive doctor, but if I use Dr. Aceves I will have to use financing. That is another argument I have to contend with, everyone thinks I am nuts to take out a loan for this when I still have student loans, but I see this as an investment in my future that will pay for itself. I am hoping to have the surgery done in March because I will be moving to New York City at the end of March for 6 months to a year before coming back to sunny California. So hopefully I will have good news to update about a scheduled surgery date soon. I really appreciate this forum as a resource. I am trying to absorb as much info as I can so I know what to expect afterwards. Thanks so much.

I copied this one for you from MyLapBand.com Lasagna Soup Serving size: 1 recipe Recipe makes: 1 Ingredients 2 packages of Lipton Tomato Cup of Soup (dry mix) 1 1/2-2 cups boiling Water garlic powder to taste onion powder to taste Italian seasoning to taste 1/3 cup Kraft Shredded Italian cheese Directions 1.) In a large mug, empty packages of soup. 2.) Add boiling water, seasonings and cheese. Stir until desolved and well mixed. Tastes amazingly like lasagna! Recipe submitted by Vickie Magana Remove from My Recipe Box </IMG> (2) Rate this Recipe 1 member(s) said:"Tasted great" Difficulty: Easy Prep Time: 1 min Cook Time: 2 min Good for: lunch | dinner | Snack | Liquid | Vegetarian | Family Favorites | Italian

Mexican can be very healthy and filling. Veggies, healthy fat, complete Protein with rice and Beans. Rice isn't bad per se, plus you'll only eat a tablespoon of it or so. Any restaurant can make you steamed veggies. Other than that and Pasta most American restaurants won't be able to do much for vegetarians unless you're lacto ovo. We're just not populous enough. Try to convince people to go for ethnic (Indian, Vietnamese, Thai, Japanese), basically anything non American. Or eat before you go out then have just Soup or a small salad if you're hungry and don't eat if you're not. I've experienced issues like that for 16 years.

How are all you "60 and Olders" doing? There hasn't been much activity here lately - just wondering how ya'll are? I am getting closer to my date (2/28) and am getting very excited. Even tho I read a lot of negative stories about people with bands who aren't having great sucess - I still believe I can make this work to my advantage. I believe I mentioned before that this is not the surgery I initially wanted - I wanted a gastric sleeve, based mainly on my Dr's recommendation due to some other issues I have, and truthfully if my insurance covered it that is what I would be doing. But I can only get the lapband covered with the insurance I have and I am not in a position to self-pay, so this is it for me. I plan to keep a positive attitude and work my band for all it's worth. Someone here mentioned having the date of their banding tattooed on their hand - I am considering the same (altho not on my hand!) because that date is going to be the beginning of a profound change in my life. I am also going to turn 60 exactly one month after my surgery and I like it that I am starting a whole new decade of my life with a whole new outlook and approach and a tool to help me achieve my goals. The most important goal I have going forward, aside from losing weight, is that I have been working my way to becoming vegan (have been a vegetarian for awhile now) and when I have my surgery, from that day forth that is the way I intend to live. I found a very good site that I visit daily for inpiration - it's www.bandedliving.com The two women who run the site have had great sucess with their bands and they are truly an inspiration to me. I believe that is what we need to do as we start/continue our journey with our bands - stay positive and inspired. Don't get me wrong - educating yourself about all aspects of the band is important - I have spent 7 months researching this and looking at it from all angles, the positive and the negative - but now that I know the negative I prefer to move on and surround myself with positive and inspirational people and stories to keep me going. I personally know a couple of people I work with who have had the band and not had much sucess with it - but I also see them raiding the candy jar in one of our co-worker's office, eating large amounts and eating & drinking things they shouldn't. So it's no wonder they are not having sucess. It's so important to remember that this is not a magic pill to cure our obesity but rather a tool to help us - but we must put forth the work and effort to make this work. Yes, there are some banders out there who want to go from the band to a bypass - but there are also by-passers who are now getting "banded over bypass" because their bypasses failed them! As I said, I wanted a sleeve and would go that route if I had the choice, but on the other hand, altho the band may make us have to work harder to lose than sleevers or bypassers, on another level you actually learn to control and discipline yourself in ways you don't have to do with the other surgeries. I can't help but think that's a GOOD thing! And we don't have those crazy side effects to deal with like hair loss and dumping syndrome. All I know is I am going ahead with my band surgery and I plan to give this my very best effort. If I happen to end up one of those people who don't get results despite my best efforts, I'll face that when/if it happens but atleast I'll know I gave it my best effort. Hope everyone of you out there are doing well - have a wonderful coming week!

You have done so well. First, congratulations! Have you been keeping track of what goes in your mouth, journaling or something? This seems to help me, and at times I stop doing it and lose consciousness of what I'm really eating. Weight watchers is good for that. Others here are using weight watchers meetings or the online program and getting good results. I am resistant to "going on a diet" too... Perhaps if you look at it as a three month intensive workshop or something like that, to just tweak your habits... you might not fall back on a diet cycle. Good luck with that... Im only 2 1/2 weeks out, so not much experience with the sleeve yet, but loads with dieting! I am a vegetarian too, and hope I can pull off enough low carb eating to make this sleeve/tool work well.

Hello fellow slow loosers I need some input guys..... for the last 4 mos I have lost no more than 3lbs per month (the last 2 mos its only been 2). I just got on the scale for my midmonth weigh and I have gained a lb. Now... I'm trying not to panic.... in the past this might have sent me over the edge. I was 7lbs from goal.... now I'm 8. I have to say... I am not much of a meat eater.... was pretty close to vegetarian before surgery. I decided to get back on the meat after surgery because lean Protein and veggies seems to really take the weight off. If I eat another meal of meat and veggies I may PUKE!!!! I'm sooooo over it. he thought of it literally makes me gag a little. Consequently I have added whole grains into my diet. I eat alot of legumes and such. Actually.... just this week I started eating bread!!!! (I'm sure that explains the lb) What do you guys think about the idea of going on a DIET. I lost 50 lbs with weight watchers one time and I know the program well. It would allow me to eat more grains and yes.... even a little bread.... while keeping my calories under control. Its only 8 lbs..... I may be able to do it in 8-10 weeks. I would still drink the protein... just count it in my daily pts. before surgery I was a bit of a compulsive dieter... the diet binge cycle. I certainly don't want to go back to that... but mybe if its not too restrictive and I have realistic goals. I would love to have some input thanks stacey

Last night I mashed up some tofu, and seasoned with onion powder, a few drops of vinegar, mayo and bacon salt (a low sodium vegetarian salt I got from Cost Plus) It was tooo good. I had my first feelings of restriction eating it... hurray!

Lactaid and soy are both fine. Whey might even be fine, as most folks with milk problems are intolerant to lactose...You have time, so get a few sample of soy and whey, and give them a try! I have become intolerant to milk at this time... just a little... I hope this changes as I am a vegetarian and that really limits my choices....good luck!

Great to hear! I too love steak, and the other day I met a girl who had the sleeve the same day as me and she said that she was practically a vegetarian now, I'm so glad I'm not in her position!

i also love the morningstar sausages -- both the patties and the links. i do amy's vegetarian breakfast burritos. the jimmy dean turkey sausage sandwiches made with egg whites on an english muffin are good -- but would be tough early with the sleeve. dunkin doughnuts has a new fantastic egg white sandwich on flatbread with turkey sausage in it. yum. I eat 1 tbsp of PB on toast. I love turkey bacon. i've moved to the type with no nitrates -- less sodium. it's divine. the only downside is it goes bad quicker, so i just cook up two big batches over a few days. some people think this is weird, but i love the turkey bacon on the Peanut Butter toast! there's a great recipe for a high Protein breakfast from the south beach diet book. basically it's this: spray muffin tins with Pam or other spray combine eggbeaters with a little salt, any type of seasoning a little milk... add in a little onion and a little chopped spinach. pour into muffin tins, about 3/4 full. top with a bit of cheddar cheese. bake at 350 for about 20 minutes or until the eggbeater is cooked. these are great because you can pack them to go to work and re-heat in microwave that said, i don't have a sleeve yet -- so my options aren't quite as limited -- yet! enjoy.

Premier comes in a red box at Costco. There is Chocolate and vanilla. I will be drinking one every morning for the rest of my life. Between the band restricting how much I eat and the fact that I am a vegetarian, I have to start the day with as much protein as possible. Also I cant eat solid food in the mornings until the band loosens up later in the day! I think its 27$ for the case of 18 juice-type boxes her in Ca.

Most gyms will have trainers on site. Talk with each of them. Find one that looks like you want to look (male or female - the body composition is your concern) and ask them for their story. My trainer used to be very overweight, then he started working out and is now the Naturals Body Building Master for the US. That is the type of goal I have so he was ideal for me. I paid for three sessions per week with him and paid for 3-6 months at a time which got a discount from his normal $85/hour to $55/hour. That was through Gold's Gym. He knew what he was doing, worked with me being a vegetarian, and pushed me beyond what I would have done otherwise. If I hadn't been in two car accidents and he hadn't gone Pro and left the gym I would have stayed with him. A trainer will push you where you can't push yourself. My suggestion is get someone who competes in body building or fitness competitions (they will know what a good high Protein diet should be and how to work heavier weights, which are necessary) or a boxer. Boxing gyms will whip you into shape fast and it's a crazy effective work out.

Already posted this earlier on another thread. This is a meatless meal served to my wife and I by my banded daughter and her husband, also banded, they had no problems getting it down and it was very tasty too: CRUSTLESS SPINACHMUSHROOM QUICHE Sodium Per Serving 112mg Serves 6 as an entrée, 8 as a side dish This recipe was given to me by a vegetarian friend. It is so good and no one will ever know it contains tofu . . . unless you tell them! Optional - I add 2 level tablespoons of Oscar Mayer real bacon bits but it does increase the quoted fat and salt levels a bit. 1 tablespoon olive oil 1 tablespoon unsalted butter (This is also know as sweet butter) ½ sweet onion, diced 2 shallots, chopped 4 ounces mushrooms, chopped (about 1½ cups) 1 garlic clove, minced ¼ teaspoon dried basil ¼ teaspoon garlic or onion powder ¼ teaspoon dried tarragon ¼ teaspoon dried thyme 1/4 teaspoon ground black pepper 4 eggs, beaten, or ¾ cup egg substitute 8 ounces firm tofu ½ cup lowfat ricotta cheese 2 ounces no-salt-added Swiss cheese, shredded (about ½ cup) They used slices diced into small bits. ¼ cup lowfat milk 1 (10-ounce) package frozen chopped spinach, thawed and moisture squeezed out teaspoon freshly grated nutmeg (ground spice may be substituted but flavor is not as intense) Preheat oven to 350oF (180oC). Coat a 9-inch quiche or pie dish with nonstick cooking spray. Heat oil and butter in a skillet over medium heat; add onions, shallots and mushrooms. Cook, stirring frequently, until onions are translucent, 3 to 4 minutes; add garlic, basil garlic powder, tarragon, thyme, and pepper. Cook, stirring constantly, until you smell the garlic, 1 to 2 minutes; remove from heat and let cool slightly. Mix together the eggs, tofu, ricotta, Swiss cheese, milk, and spinach; add to onion mixture. Pour into prepared quiche dish and sprinkle with nutmeg. Bake in a preheated oven for 30 minutes, or until custard has set and top is lightly browned. Cool for 10 minutes, then cut into wedges and serve. NUTRITIONAL INFO PER 6 SERVINGS: Calories 200 Fat 12g (Saturated Fat 5g) Cholesterol 125mg Carbohydrates 9g (Fiber 2g, Sugar 5g) Protien 20g Sodium 112mg

Hi Jodi - I don't eat pork, red meat or poultry - just seafood and vegetarian Protein. Here is the link to my blog: http://violinistwithaband.blogspot.com/ If you look on the left hand side underneath the "Followers" there is a list of recipes that I've posted. There are recipes for salmon, walleye, shrimp, cod, crab cakes (2 different types), and cioppino (there are a bunch of other recipes, but those are the seafood ones). I have tons of seafood recipes that I haven't posted also, so if you're looking for something specific, just let me know

Tasty Quiche recipe my daughter got from somewhere (I'd tip the hat but she doesn't remember who or where it was posted to originally). Anyway she & her husband have been banded for about a year and make this into 4 servings for 2 meals. It freezes well once cooked for use within a month (it doesn't stay in the freezer that long though ) CRUSTLESS SPINACH–MUSHROOM QUICHE Sodium Per Serving – 112mg Serves 6 as an entrée, 8 as a side dish This recipe was given to me by a vegetarian friend. It is so good and no one will ever know it contains tofu . . . unless you tell them! Optional - I add 2 level tablespoons of Oscar Mayer real bacon bits but it does increase the quoted fat and salt levels a bit. 1 tablespoon olive oil 1 tablespoon unsalted butter (This is also know as sweet butter) ½ sweet onion, diced 2 shallots, chopped 4 ounces mushrooms, chopped (about 1½ cups) 1 garlic clove, minced ¼ teaspoon dried basil ¼ teaspoon garlic or onion powder ¼ teaspoon dried tarragon ¼ teaspoon dried thyme 1/4 teaspoon ground black pepper 4 eggs, beaten, or ¾ cup egg substitute 8 ounces firm tofu ½ cup lowfat ricotta cheese 2 ounces no-salt-added Swiss cheese, shredded (about ½ cup) They used low fat slices diced into small bits. ¼ cup lowfat milk 1 (10-ounce) package frozen chopped spinach, thawed and moisture squeezed out teaspoon freshly grated nutmeg (1/2 tsp dry ground spice may be substituted but flavor is not as intense) Preheat oven to 350oF (180oC). Coat a 9-inch quiche or pie dish with nonstick cooking spray. Heat oil and butter in a skillet over medium heat; add onions, shallots and mushrooms. Cook, stirring frequently, until onions are translucent, 3 to 4 minutes; add garlic, basil garlic powder, tarragon, thyme, and pepper. Cook, stirring constantly, until you smell the garlic, 1 to 2 minutes; remove from heat and let cool slightly. Mix together the eggs, tofu, ricotta, Swiss cheese, milk, and spinach; add to onion mixture. Pour into prepared quiche dish and sprinkle with nutmeg. Bake in a preheated oven for 30 minutes, or until custard has set and top is lightly browned. Cool for 10 minutes, then cut into wedges and serve. NUTRITIONAL INFO PER 6 SERVINGS: Calories 200 Fat 12g (Saturated Fat 5g) Cholesterol 125mg Carbohydrates 9g (Fiber 2g, Sugar 5g) Protien 20g Sodium 112mg

Still not banded myself but my daughter and son-in law have been for about a year. According to them: Because they don't want you to drink anything 1/2 hour before or during or 1/2 hour after your meal to insure that the meal isn't just washed through meat density and dryness are issues for us to be aware of. Fish is the easiest meat to take with the band, shell fish and shrimp/lobster next. Sushi hangs up in both of them so be careful with that. Next is chicken moist dark meat is ok breast and wings sometimes causes problems cause it's denser and dryer. Leave the chicken skin on the plate it too can block in the stomach hole left by the band and besides thats where almost all the chicken's fat is. Turkey and other fowl pretty much follow the same guidelines. Next is pork they introduced me to Mrs. Dash lemon & herb in the George Forman. 1st build up the front feet to eliminate the slope to the drain. Lay a sheet of aluminum foil building up the edges for a tray effect. Brush the Mrs Dash on both sides of 3/4" thick boneless pork loin chops and lay in a single layer on the Forman. Then cover them with another sheet of foil crimping them lightly together. cook for 12-15 mins. The meat retains more juices with the Mrs Dash cause it's salt free (Salt pulls Water from meat). They cooked it for us and it was yummy. One 2 1/2" x 4 1/2" chop will equal approx a 4 oz serving of protien. Do not expect a crisp chop it'd be too hard to pass anyway. Last on the common meats is beef. Whole meat like steak and roast will tend to block the band leading to pain and or PB Productive Burp, Sliming (if something gets stuck or hangs up the body produes great quantities of thick saliva to try and wash it through if you swallow this then you are on a sure and fast track to expelling the meat into the toilet). They advised that meatloaf and ground beef are less of a problem but chew well and wait a minute or two between bites. This will be tough for me, I've always eaten too quickly and not chewed my food as much as I should have. It's one of those enforced behaviors brought on by the band and I truely hope I don't forget that when I get to eat. Finally eat the protien (Meat, Beans Tofu) first then the veg, They also served this as a meatless meal and they had no problems getting it down and it was very tasty too: CRUSTLESS SPINACH–MUSHROOM QUICHE Sodium Per Serving – 112mg Serves 6 as an entrée, 8 as a side dish This recipe was given to me by a vegetarian friend. It is so good and no one will ever know it contains tofu . . . unless you tell them! Optional - I add 2 level tablespoons of Oscar Mayer real bacon bits but it does increase the quoted fat and salt levels a bit. 1 tablespoon olive oil 1 tablespoon unsalted butter (This is also know as sweet butter) ½ sweet onion, diced 2 shallots, chopped 4 ounces mushrooms, chopped (about 1½ cups) 1 garlic clove, minced ¼ teaspoon dried basil ¼ teaspoon garlic or onion powder ¼ teaspoon dried tarragon ¼ teaspoon dried thyme 1/4 teaspoon ground black pepper 4 eggs, beaten, or ¾ cup egg substitute 8 ounces firm tofu ½ cup lowfat ricotta cheese 2 ounces no-salt-added Swiss cheese, shredded (about ½ cup) They used slices diced into small bits. ¼ cup lowfat milk 1 (10-ounce) package frozen chopped spinach, thawed and moisture squeezed out teaspoon freshly grated nutmeg (ground spice may be substituted but flavor is not as intense) Preheat oven to 350oF (180oC). Coat a 9-inch quiche or pie dish with nonstick cooking spray. Heat oil and butter in a skillet over medium heat; add onions, shallots and mushrooms. Cook, stirring frequently, until onions are translucent, 3 to 4 minutes; add garlic, basil garlic powder, tarragon, thyme, and pepper. Cook, stirring constantly, until you smell the garlic, 1 to 2 minutes; remove from heat and let cool slightly. Mix together the eggs, tofu, ricotta, Swiss cheese, milk, and spinach; add to onion mixture. Pour into prepared quiche dish and sprinkle with nutmeg. Bake in a preheated oven for 30 minutes, or until custard has set and top is lightly browned. Cool for 10 minutes, then cut into wedges and serve. NUTRITIONAL INFO PER 6 SERVINGS: Calories 200 Fat 12g (Saturated Fat 5g) Cholesterol 125mg Carbohydrates 9g (Fiber 2g, Sugar 5g) Protien 20g Sodium 112mg Hope this post is helpful but our doctor's and your nutritionist's will surely go over the warnings post op if they havn't already done so before the surgery.

I like the Nectar pretty well too, the caribbean cooler did need ice, or I thought it might be good in some crystal lite. I can't drink the vial stuff, I'm a vegetarian and usually they contain non dairy animal products. Also, the "Protein Drunks" title gave me a chuckle...

I am not familiar with IC, but make sure when eating chicken and beef, make sure it is moist, not dry. As mentioned above, try smaller bites and chew it well. Can you eat eggs (egg substitute), refried Beans, tofu, or any vegetarian Proteins with IC? Wish you well. eko

Great suggestions above. I also love beans. In fact, I have black bean soup most days now (I am at the tail end of week three) and I also love plain old vegetarian baked beans. Filling, nice protein, little or no fat, Trader Joe's does a great canned black bean soup if you have one near you.

I'm in the second week and am at around 60... which is pretty low for a vegetarian I think. Im pretty sure Im in Ketosis, my mouth feels like an ild sock. My best success losing weight before surgery (on a diet that is) is consuming low glycemic index carbs, like South Beach. Im hoping that will work for me now too, in less quantities and a closer eye on the protein which I never really did before.

As far as I know, a mix of different Proteins is usually desirable. Protein from different sources behaves differently, some are absorbed fast, others are absorbed slowly, so a mix of slow and fast basically has you covered for a longer amount of time. I believe they also contain different amino acids so a mix gives you a full profile of those. Some info about protein blends: Protein blends provide a timed-release effect when combining proteins that digest at a faster or slower rate. Whey protein digests fast, is high quality and is ideal for building muscle and immunity. Milk (casein protein) is slow digesting and delivers amino acids to your muscles over a longer period of time, helping prevent muscle breakdown. Egg white protein (egg albumen) is medium digesting and has an excellent amino acid profile. Soy protein is a vegetarian source of protein that may help reduce heart disease, is rich in phytoestrogens, but is not as good as whey, milk or egg for building muscle. And some more info here: http://www.bodybuilding.com/fun/perfectprotein.htm I was told to use protein isolates and not protein concentrates by my nutritionist. Since we are all working hard to get protein in vs. a body builder who eats and drinks a ton more protein than we do, I trust them that it makes a difference. If I can eat 150-300g of protein, I can probably go for the cheaper concentrate - but if I am working hard to get in 60 - 80g, I want to make sure that my protein is the good stuff - and good stuff, from what I understand is the actual usable part because of some protein types, the body can only absorb 80% or less and of others 90% or more. So the 10g of protein you make drink may only be 8g if it's concentrate or 9g+ if it is isolate. Here is some more information about isolate vs. concentrate: http://www.bodybuildingforyou.com/protein/whey-protein-isolate-concentrate.htm

The silken tofu is excellent to add to Protein shakes, it gives them a really nice smooth and creamy texture and you get some good fat and added protein. How have the other vegetarians / vegans in here found dining out after WLS? Normally I would eat things like Thai, Vietnamese, Sushi, Falafel, but those all have things that I shouldn't eat now due to the potential for sticking (falafel and rice especially).