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<TABLE cellSpacing=0 cellPadding=0 width=600 align=center bgColor=#ffffff><TBODY><TR bgColor=#b2e7f4><TD vAlign=top width="100%" colSpan=2><TABLE cellSpacing=0 cellPadding=0 width="100%" border=0><TBODY><TR bgColor=#b2e7f4><TD style="FONT-SIZE: 13px; COLOR: #000000; LINE-HEIGHT: 18px; FONT-FAMILY: Palatino Linotype, Georgia, Times New Roman" vAlign=top>Frozen chocolate Cheesecake Bites! (2 Bites: 40 calories, 0g fat, 100mg sodium, 6.5g carbs, 0g Fiber, 1g sugars, 2g Protein = 1 Point!) Meet our new favorite use for ice cube trays. Ingredients: 3/4 cup Cool Whip Free 5 tbsp. fat-free cream cheese; softened 1 tbsp. SPLENDA, Granular 10 tsp. HERSHEY'S sugar free Syrup Directions: Using a fork, vigorously mix Cool Whip, cream cheese and Splenda until smooth and well blended. Evenly distribute mixture into 10 sections of an ice cube tray. Tap tray firmly on the counter a few times to get mixture to settle flat. Next, top each with a teaspoon of chocolate syrup. Tap tray again to settle. Place tray in freezer until Bites are solid -- at least 2 hours. Once frozen, Cheesecake Bites should pop out easily (if not, run the bottom of the tray under the faucet for a few seconds to loosen them). Makes 10 Bites! </TD><TD width=20></TD></TR><TR bgColor=#b2e7f4><TD colSpan=5 height=10></TD></TR><TR><TD colSpan=5 height=20></TD></TR></TBODY></TABLE></TD></TR><TR bgColor=#b2e7f4><TD vAlign=top width="100%" colSpan=2></TD></TR></TBODY></TABLE> 2. Prepackaged crab cakes (love crab cakes. They give me my protein, they are easy to eat even on tight days and there are endless recipes or pre-packaged ones available. Also salmon in any form. Can find them at Trader Joes or Henry's) 3. Tilapia fish with homemade tartar sausce out of yogurt and relish 4. Chili Beans from Wendy's 5. The bean and cheese burrito from Taco Bell with out the tortilla Tex-Mex Cheesy chicken Chowder Ingredients: 1 cup chopped onion 1 cup thinly sliced celery 2 cloves minced garlic 1 tbsp oil 2 cups milk 1, 16 ounce jar chunky salsa 1, 8 ounce package Velveeta 1, 4.5 ounce can diced chiles <DIR><DIR><DIR><DIR>1 ½ skinless, boneless chicken (bite-sized) 2, 14 ounce cans chicken broth 1, 32 ounce package frozen Ore-Ida diced potatoes 1, 2.64 ounce package country gravy mix </DIR></DIR>corn chips (optional) </DIR></DIR>In 6 qt Dutch oven, cook and stir onion, celery, and garlic in hot oil over medium heat for approximately 5 minutes or until onion is tender. Add chicken, then cook until chicken is no longer raw. Then, add broth and diced potatoes. Bring to boil, then reduce heat. Simmer, covered, for approximately 12-15 minutes, until potatoes are tender (stirring occasionally) In separate pan, dissolve gravy mix in milk (until it’s gravy lol), and then add this gravy/milk mixture into the above pan of ingredients. Then, stir in cheese, salsa, and chiles, and then reduce heat to low. Cook and stir until cheese is melted. This can be served over cornchips, but without it’s great too! Nutritional Info: (Based on a 1 cup serving, and this recipe above will make about 16) 303 calories 15 g fat 35 mg cholesterol 857 mg sodium 26 g carbs 2 g fiber 16 g protein *** find a low-sodium chicken broth, skim milk, lower fat ingredients, etc..) Obviously you can choose the kick of the salsa and chiles. Also, I like to use the canned chicken (usually a white/dark meat combination), because for me it goes down easier. :hungry: :hungry: :hungry: :hungry: :hungry: Almost Veggie Chili <HR><TABLE height=233 width="73%" border=1><TBODY><TR><TD width="66%">Ingredients</TD><TD width="9%">Calories</TD><TD width="6%">Fat(g)</TD><TD width="9%">Carbs (g)</TD><TD width="10%">Protein (g)</TD></TR><TR><TD width="66%">3/4 pound ground turkey</TD><TD width="9%">582</TD><TD width="6%">32</TD><TD width="9%">0</TD><TD width="10%">66</TD></TR><TR><TD width="66%">1c diced onions</TD><TD width="9%">53</TD><TD width="6%">0</TD><TD width="9%">17</TD><TD width="10%">0</TD></TR><TR><TD width="66%">1 can of diced green chilis</TD><TD width="9%">10</TD><TD width="6%">0</TD><TD width="9%">2</TD><TD width="10%">0</TD></TR><TR><TD width="66%">4-6 cloves of minced garlic (I buy the processed kind because it's easy) </TD><TD width="9%">18</TD><TD width="6%">0</TD><TD width="9%">4</TD><TD width="10%">0</TD></TR><TR><TD width="66%">2 cans of drained pinto, kidney, black or garbanzo beans (your choice -- mix it up!)*</TD><TD width="9%">414</TD><TD width="6%">1</TD><TD width="9%">76</TD><TD width="10%">26</TD></TR><TR><TD width="66%">1 can of diced, stewed tomatoes (buy the Mexican style, if available) </TD><TD width="9%">71</TD><TD width="6%">0</TD><TD width="9%">17</TD><TD width="10%">2</TD></TR><TR><TD width="66%">1 small can of tomato paste</TD><TD width="9%">139</TD><TD width="6%">1</TD><TD width="9%">33</TD><TD width="10%">6</TD></TR><TR><TD width="66%">1c diced carrots</TD><TD width="9%">53</TD><TD width="6%">0</TD><TD width="9%">13</TD><TD width="10%">2.6</TD></TR><TR><TD width="66%">1c various veggies -- zuchinni, corn, bell peper-- whatever </TD><TD width="9%">28</TD><TD width="6%">0</TD><TD width="9%">8</TD><TD width="10%">1.5</TD></TR><TR><TD width="66%">chili powder, cayene pepper, cumin, black pepper to taste 1/2-1 teaspoon ea</TD><TD width="9%">x</TD><TD width="6%">x</TD><TD width="9%">x</TD><TD width="10%">x</TD></TR><TR><TD width="66%">1-2c of chicken stock</TD><TD width="9%">38</TD><TD width="6%">1</TD><TD width="9%">1</TD><TD width="10%">5</TD></TR><TR><TD width="66%">Total servings: appx 13 -- Breakdown per serving</TD><TD width="9%">108</TD><TD width="6%">2.5</TD><TD width="9%">13</TD><TD width="10%">8.3</TD></TR></TBODY></TABLE> Brown first 4 ingredients in a large soup pot with a small tad of vegetable oil or cooking spray. Add rest of ingreients to pot, with just enough stock or Water to cover contents. Simmer for 2-3 hours. Serve with melted cheese and fresh onions on top. Variations: Vegetarian: Replace turkey with texturized vegetable protein or tofu, and chicken stock with vegetable stock. Usually veggies have their favorite meat replacement. Or skip the replacement and add another can of beans or more vegetables. Also be sure to add a tablespoon of either Peanut Butter or miso soup concentrate to the mix. You won't taste it, except that it thickens the soup and gives it a good mouthfeel. This was the secret ingredient to my Vegan Chili which I lived off of for the 2 years I was a vegetarian. Meat-Lovers: Replace turkey with beef; add 2 strips of bacon to the chili for flavor. If you want more meat, subtract a can of beans and replace with meat. Others: You don't need to follow this ingredient list exactly. My cafeteria often puts in leftover chicken breast, in tiny chunks, instead of ground turkey. If you have some old brocolli or green beans, they can do well here as well. Chili is like a casserole -- supurb left-over management.

Sorry for hijacking your thread, tflemon67. That wasn't my intention! Thanks for your, ah...extensive reply, Carole! I'm going to try to provide an adequate response: Whey isolate is 99% lactose-free, but for many people with sensitivity this is not enough. I am allergic to cashews and hazelnuts, and my mother is allergic to peanuts; in most cases we aren't able to eat foods that are processed on the same equipment as those containing nuts. If you don't have any food allergies, count your lucky stars! I've been a vegetarian for almost 15 years, and I'm (finally!) in excellent health; the vast majority of my Protein is from soy, much like many others in the vegetarian/vegan community. Does soy have these effects on some people? Most assuredly. But that is far from damning. Depending on the source (rBGH anyone?), dairy products have been shown to cause hormone issues as well. But similarly, it would be unfair to demonize dairy and suggest that it is not a useful source of protein. I think there is room for many sources of protein, and research suggests that variety is a good thing. I am not badmouthing whey. I think you felt that I was, and then assumed that I did so to promote Herbalife products. Incidentally, Herbalife has some products that use whey. I was simply objecting to the suggestion that whey is the be-all, end-all. I know you said you didn't want to get into it, but since you asked: Amino acids are not derived; they are what Proteins are built from. A 'complete protein' is a protein that breaks down into the amino acids that are necessary for human nutrition (i.e. the body is unable to synthesize them itself, so we must come from our diet): histidine, isoleucine, leucine, lysine, methionine (and/or cysteine), phenylalanine (and/or tyrosine), threonine, tryptophan, and valine. Since these are present in soy protein, many in the scientific community consider it to be 'complete'. I tend to agree. The rest of the amino acids can be synthesized in the body from other precursors. Scientific knowledge itself, of course, is never 'complete', so it may be that future research will augment or obviate some of what we know now. I am not familiar with this 'Center of Excellence'. What I do know is that peer-reviewed studies both around the world and the at the Center for Human Nutrition at UCLA (which has staff who advise Herbalife on nutrition) have found soy to be very nutritious. I also find it to be very tasty. All good questions, and many good points. You are correct, Carole: I have not been a bariatric patient. I had only heard of LapBand in passing and really didn't know much about it before joining this community. I also did not discover Herbalife until I had achieved my initial goals, but it has helped me achieve new milestones I wouldn't have dreamt of before. Regarding my reason for being here: First and foremost, I have struggled with obesity since childhood, and I was drawn to this community of people who share many of the same struggles and passions that I do. I have, at two points in my life (14 years ago and 4 years ago), weighed twice what I do now. The first time I lost the weight, I basically starved myself. Suffice to say, I gained it all back over time, as I was neither physically healthy, nor had I developed the healthy habits necessary to make the transformation sustainable. Before my now-wife joined me on this journey, I was alone in my struggle with eating and weight-management. I know what it has meant to us to share our disappoinments and triumphs, and just support and encourage each other. That's what I really love about this community. And if my successes, failures, and other knowledge and experience can help inspire someone else to achieve their goals, that is something I want to be a part of. I am sorry if I have done something to offend you personally. It wasn't my intention. I see a lot of people here who are excited about the individuals, products, and tools that they are utilizing to reach their goals, and I have been thrilled to participate. Regarding professionalism: I am primarily an IT professional. Herbalife is my hobby. It is something I am passionate about because of my personal journey with weight loss, health, and nutrition -- and it's a nice break from the screen. Since you have scrutinized me a bit, I'm sure you've noticed that I don't link to products or give out my number or website here. It would be easy enough to do so, but I have been on my share of forums plagued by spammers and shameless self-promoters. I can't stand that either, so I don't do it. That isn't why I am here, and frankly I am more than happy to stick to my principles and keep my dignity. I got into Herbalife as a distributor initially because my wife and I get a discount. My focus with customers, however, is on building relationships and helping them achieve their goals, and if feels like that is really only feasible locally, where I can work with them one-on-one. And at the end of the day, Herbalife doesn't pay me; my customers do. So don't worry: I'm not trying to recruit you, Carole! But thanks for your interest in my background. Question everything; the truth can withstand scrutiny.

You may also consider eating fish instead of chicken and alternate sources of Protein like Beans, tofu, etc. Vegetarian options of meat often go down easier than actual meat.

Mmm...it's getting cooler outside, and hot cereal would hit the spot. I looked up the Kashi Truly vanilla, and it has 9g of protein! With a little Protein powder, that could really get me going in the morning! It also has 7g of Fiber, making the net carbs 18g. Not too bad. I am going to look for some turkey sausage this weekend, and a vegetarian friend told me about Morningstar Farms meatless sausage patties. One pattie has 10g protein and only 80 calories/3g fat. Hopefully they aren't gross, but I will try them and let you know. Thanks again for all the ideas! I have a big shopping list for this weekend.

-Greek yogurt with berries and a couple teaspoons of Special K Protein cereal (can add Protein powder to the yogurt) -Morningstar vegetarian sausage patties with cheese and sometimes SF syrup (a couple of times I've had with half a low-carb English muffin or half a thin bagel but the bread fills me up too much and I can't eat enough protein, so I just stick to the patties) -Morningstar vegetarian meatballs with ricotta, parm cheese, and tomato sauce -Before I was on solids, I liked diet hot chocolate with protein powder -oatmeal with Greek yogurt on top, chia seeds (not eating these yet though), and a little SF jam -Refried or whole Beans with cheese, Greek yogurt and salsa (sounds weird for breakfast but I really like this--you might too if you like your grits savory) -Low-carb/high-protein pancake made from egg whites, protein powder, flax meal. I probably eat the veggie patties the most bc they have 10 g of protein each, so I can almost eat 2 of them or 1.5 with some melted cheese or part of a cheese stick.

Here's the problem. The child DIED. The child didn't have the opportunity to protest her lack of medical treatment, and you can't reverse death. I'm all for parents' rights, especially as it impacts religious freedom. Feed your children a wacky vegetarian diet, teach them they have to pray only while underwater, make them wear funny headdresses to honor your god, whatever. But I draw the line at death. If a wacky belief that you have causes your child to die, that is neglect at the very least.

Interesting! You know, I hadn't thought about that. I imagine if we had a vegetarian and/or allergies I would have learned how they accommodate those needs...assuming they do.

There are many variables. The surgeon's own skill level and training. It could be something as simple as whether he's a DO versus and MD. Some doctors are more conservative than others. Some have had more success with a certain technique. Because the surgery is still relatively new, some mirror the protocols they use for bypass patients. Then they also have to customize the procedure to the individual. So you have the patient's age & overall health to consider. You have look at their eating habits. Men and women may respond differently to the surgery. Does the patient have a hernia that needs to be repaired? A gallbladder that needs to be removed? What if a patient is vegetarian or pescatarian? What if the patient has diabetes or hypertension? The basic surgery is remove approximately 85% of the stomach then place them on a high Protein diet to induce ketosis and then transition to high protein regular diet. It's one of the reasons why you need to do your research when choosing a program. You need to find a program that is a good match for you and your lifestyle. Otherwise you may be setting yourself up to fail.

Hi everyone, so I had registered here awhile ago but never really participated, but now I think I need all the help I can get. I have had the surgery year and half ago (19 months now), and I have not lost a single pound. I am really ashamed about it, but there is nobody in my life that knows I have the Lap-band (and I mean NO ONE, friends or family), so I really have no one to talk about this. I have also moved to a different state for a job right after the surgery, so I haven't seen my doctor (or any lapband doctor) in over a year. Before you judge me, yes, I know I was not mentally ready for this, but this thing has been inside for almost two years, so it's time I get my life back in order.... Few things about me: I am in my 20's female. I moved to different city 2,000 miles for a job, so I have no family or close friends here to help me get through this. I weighted 195 lbs before surgery and weigh exactly the same right now. I have had one fill after surgery, and at first I felt little restriction but it went away with time. I have also been vegetarian for 10 years now, so I survive on carbs. Is there any hope for me??? Is it possible I had stretched my pouch over the time? I know I need to start by finding a doctor in my city, but what else do I need to do to get on the track??? Any little suggested or words of incouragement will be greatly appreciated :cursing: Also, if anyone from NYC, maybe can recomment a doctor here. Please help, I feel like I lost control of my life :scared2:

Hi Gang... I've been gone for a while and even though I rarely comment, I read just about everyday. I just got my first fill on Monday, back in TJ with handsome Dr. Ortiz!!! I have 2cc's in a 4cc band and I feel great. For the first time since my surgery, I can eat TINY portions and feel full!!! I had a supersmoothie from yoplait and felt full for hours. A fellow bander that got banded the same day as me, is on her THIRD fill...she still has only limited restriction. I hope that doesn't happen to me... Anyway, thanks for all the comments on here. I'm back on the wagon now. I had a rough time emotionally adjusting to LB and I've been mourning food for the last 2 months. :whoo: I'm OVER it now. :clap2: This is a life changing experience and I'm going for it!!!!! I've made a decision to become somewhat of a vegetarian...only fish...it's a healthier choice for me and I'm gonna see how it goes... I ordered the protein from www.unjury.com, so thanks to whoever suggested it. My hair has been falling out, because I wasn't eating enough protein. I'll use legumes and that supplement to keep up my intake. Well, friends, that's all for now. I'm going to sincerely try to figure out how to work this, so I can get a ticker and all that stuff. Be Blessed, Stacy

I'm 3 months post-op RNY and trying to go more plant based. I ate mostly vegetarian prior to surgery, but started eating meat again after because it's higher in protein. I've noticed that I'm not sleeping, constantly lacking energy now and have had several kidney stones recently, which is how I felt when I used to eat meat. My concern is that plant based proteins aren't as high in protein as meat. I've got plant based protein powder, though it's higher in sugar, but I don't want to do protein shakes for every meal/snack. Anyone else follow a plant based diet? What are some good options for protein? Does anyone juice post op?

My two cents about spaghetti squash: Ya - it's a squash that tastes like squash. But if you can't have the pasta because of the band or diabetes, etc, then it is a good alternative I think. The taste is plain enough that it won't overpower whatever you serve it with. I'm Sicilian, and love my sauces. I learned all the ways to make them healthy, vegetarian, no fat, organic - you name it. The real trouble comes when you want to pour it on something and pasta and rice are no-no's. Spaghetti squash makes for a good substitute. So do fresh spinach leaves (um, but only if you happen to like spinach). Another thought is to make your sauce marinara-style and full of vegetables like zuccini.

I go through stages where it is hard to get my meat down. Stress, dehydration and being overly tired can make me tighter as well as what has already been mentioned--being sick or having allergies that have increased phlegm in your system. I love my meat and have no desire to go vegetarian so I eat softer proteins during this time...fish, beans, eggbeaters etc or if necessary I supplement with protein shakes. Shredding my meat and adding sauces or gravies helps too but it does add extra calories.

LOVE HUMMUS>>>I use red lentils with my vegetarian...makes a lovely sauce... thanks for the recipe

I want to share a vegetarian recipe. Take some curd + water + cucumber pieces + salt. Puree it. It tastes good.

there are many vegan Protein shakes that use wither hemp protein or ben protein etc. these are lactose free and a godsend to people who have lactose issues. You can find many of them online or your local Vitamin shoope or Vitamin Shoppe online. Good luck! Try Sprouts. They carry many vegan and vegetarian Protein Shakes.

Well i was printed to share my story, so here goes.. I'm 26, Mexican-Iranian... That's important because that means that I was raised on rice and corn tortillas. I'm female btw. Both of my parents work two or three jobs, so I was also raised on costco and walmart a frozen meals, like lasagna and chicken and rice... My sister has a disability which mean the I spend the better part of my early childhood in the waiting room of various doctors... Speech therapy, occupational therapy, at the ER, an the mental health therapist... But that not to being said to make you feel sorry, rather so you know that I again was subject to cafeteria food, Jello from the nurses and McDonalds. In high school one of my cousins said I was fat, and a kid in school said I had too much facial hair on my arms and cheeks... Thus the body image phase hit. And so did the diet programs... Slim fast, Jenny Craig, weight watchers, curves, just To name a few. In college I got a personal trainer and a dietician an got put on phentermine, then my knee cap popped sideways and I had to get knee surgery, that was 2009. Then I severely sprained my ankle and was on a boot for 6 weeks... So what brought me down this path for the Sleeve.... I need surgery on my other knee, same thing that happened on my right knee, reconstruction. Due to my weight says the doctor. I've got plantar faciitis on both heels of my feet, that doc said to "to try to loose 50lbs".. Like that was easy before. Ha. I've got pinched nerves on my lumbar and on my neck... That doc said to loose weight, that'd help. And lastly I'm pre-diabetic. My pcp said I'd for sure be on diabetic meds within the next 6 months if no change is made to my weight. No let me also say that since I moved away from home in 2006, after high school, I became semi-vegetarian...eating fish or chicken twice a week, pasta-rice-or-bread three times a week.... Also in high school I learned to cook for the family, and since dad is vegetarian, I learned all sorts of recipes to make. So it's not like I was eating out all the time or eating junk food all the time. So surgery was on 12/4/2014. Thanks to my crap Obamacare insurance I was dropped in June and either way this surgery is not covered. My dad had a good year financially and with the self-pay discounts at the hospital, my dad was able to get a loan for the procedure. Did I mention Ive been living at home with the parentals for the past two years, and I've been in grad school the last two years. My knees feel 1000x better. I've lost 25lbs so far, and even my heals don't get the stabbing shooting pain that they used to after walking for more than three hours. Only negative so far is that I haven't been able to take my anti-depressant/anxiety meds Effixor because when I take it I feel dizzy, light headed, nauseous, weak and that lasts for hours. That's me. Not sure why I had to share.

I had my surgery on 30 November in Turkey. I got a generic meal plan which is not tailored to me as a vegetarian. I also don't get the hype around protein shakes but I am planning to buy some vegan protein to mix with almond milk. Any other veggies out there?

It's interesting that you were prescribed vegan diet post-op. I wish my NUT was that progressive. They support a vegetarian diet but not a vegan one. I ate mostly vegan before surgery and would like to switch back as soon as possible but I'm not sure if I can manage it.

Hey, BariatricPal Members! Happy Fourth of July! This summer holiday is filled with parades, barbecues and concerts, and we hope that your holiday involves family and friends! Any weight loss surgery patient or potential patient can use a little advice to get through a three-day weekend, so that’s why we’ve put together this newsletter! Here is what you’ll find. Pay It Forward This Independence Day July 4 Barbecue: What Are You Bringing to the Party? Go, Team USA, at the FIFA World Cup! A Little Honesty, Please! (From Yourself, to Yourself)! Have a safe holiday weekend! We hope you find some time to spend part of it with us. Sincerely, Alex Brecher Founder BariatricPal.com Pay It Forward This Independence Day On July 4, the United States celebrates the adoption of the Declaration of Independence as a significant step in the separation from the United Kingdom. Since then, Americans have enjoyed a degree of prosperity that is unparalleled in most places in the world, and many of us are grateful for the freedom that we have to express our thoughts, pursue our interests, and choose our friends. This weekend, we suggest that you take a few minutes to reflect on some of the things in your life that you are grateful for, whether that includes your family and friends, your job, or your freedom to make decisions that affect your own health. We also suggest taking a few minutes to help someone else out in any way that you can think of. You could help your neighbor clean out the garage, volunteer at a homeless shelter, or read a book to children at a local library. Your way of helping may be as simple as logging on to BariatricPal and giving a struggling member a few words of encouragement. Kindness can only make this country better! July 4 Barbecue: What Are You Bringing to the Party? Your friends or parents invited you over for a barbecue this Fourth of July weekend, and you know what that means: ribs, hot dogs, baked Beans, potato salad, coleslaw, and cupcakes. Unfortunately, you know from past years that there is not going to be anything that you can eat. What can you do without being rude? Be polite, of course! No good guest shows up to a party empty-handed, so why would you? Think about the foods that you need to stick to your diet during the barbecue, and bring them. Just make sure you bring enough for several people because these healthy treats may be the biggest hits of the afternoon. First, make sure that you bring some lean Protein. You might bring a package of vegetarian burgers or turkey burgers to be grilled along with the other meat. If you don’t think the host will be willing to grill your protein for you, bring your own pre-cooked veggie burger, low-fat cheese, or hard-boiled eggs. Another option is to bring a high-protein salad to share. You might try chicken breast, egg white, or tuna salad made with Greek yogurt. You’ll also want another dish or two to eat with your protein. These are a few foods to consider bringing. Classic green salad with a bottle of dressing on the side. Raw or grilled veggie kebobs with cherry tomatoes, mushrooms, bell pepper pieces, and zucchini slices. A cut-up watermelon so that you and the other health-conscious guests can have something to eat for dessert instead of brownies and chocolate chip Cookies. Frozen bananas. These may simple, but a half of a frozen banana can keep you from digging into the ice cream. When you bring enough delicious and healthy food for everyone to share, you can be certain that you will be able to stick to your diet at a barbecue and still be able to enjoy the occasion with everyone else. Go, Team USA, at the FIFA World Cup! Soccer is nowhere near being as popular in the U.S. as in many parts of the rest of the world, and it lags far behind the major sports of football, baseball, hockey, and basketball. Many Americans do not watch any Major League Soccer games during the professional season, and can’t name the top American or international players. Still, that lack of interest changes once every four years during the FIFA World Cup. As the games play out in Brazil, millions are watching these incredible athletes. Whether you are a patriotic American who roots for Team USA, or you have chosen your favorite teams based their stories or on your or your family’s ancestry, you can use the FIFA World Cup 2014 as motivation to get in better shape. You may not have the athleticism of these seasoned and talented athletes, but you can use a soccer ball to get yourself moving. One great idea for getting some exercise is to bring a soccer ball with you whenever you go to a picnic or another outdoors event. Take it out and kick it around with your friends and family when you have a few minutes to spare, and you’ll burn a few calories without much effort. You would be surprised at how much of an effect this can have on your weight loss when you do it regularly. You don’t need to be a good athlete to have fun and burn calories with a soccer ball. If you’re not up for sprinting up and down a soccer field during a full-out game, try one of these lower-intensity alternatives with a soccer ball or another kind of ball. Kick the ball around with your friends and family. Play dodgeball. Play monkey-in-the-middle. Play kickball. Whenever you make exercise fun and convenient, you are more likely to do it. So, keep your soccer ball handy and get it out whenever you can! You’ll also be showing your support for the World Cup teams. A Little Honesty, Please! (From Yourself, to Yourself)! This topic comes up all the time on BariatricPal, and it’s worth mentioning here as a little reminder. The only way you will be able to lose weight and keep it off is to be honest with yourself with respect to your food choices, portion sizes, and exercise. What other people believe doesn’t matter. Tricking yourself into thinking you are following the plan when you really aren’t will not lead you to lose weight. If you hit a weight loss plateau, you start to feel sick frequently, or your health numbers are not as good as your doctor expected, ask yourself these questions. “Am I measuring every single bite?” “Am I drinking enough Water every day in between – not with – meals?” “Am I eating a source of lean protein at every meal and snack?” “Am I choosing nutritious foods or sugary, fatty foods?” If you’ve fallen into a few bad habits and you’ve noticed that you might not be telling yourself the whole truth and nothing but the truth, a three-day weekend like the Independence Day weekend can be a good time to get back into it. Use the extra time to figure out what you can do better, and how you will make it happen. Good luck, and let us know how it goes on BariatricPal!

I'm getting sleeved Dec. 31 and am hosting Christmas Eve at my house. My sisters offered to bring all the food (including some vegetarian options that I am allowed to have). I know it will be really hard to smell the ham and see the Desserts, but I feel like the pre-op diet is temporary and I can think about it that way. I certainly don't want to "fail" and not get the surgery! I think willpower can last two weeks. We will see!

I can eat the yogurt, cheese, applesauce, & mashed potatoes. I haven’t really ventured out with trying different foods yet. I made a mango sorbet yesterday with just chopped frozen mangos & a little splash of almond milk. I ate the entire thing, probably like 6oz. I’m getting tired of yogurt so I have to think of other things to make. I’m also vegetarian so I definitely have to think of foods to eat.

I was sleeved July 25th and today is my 4 week mark and I've felt great honestly. All my incisions have healed tremendously well and I'm down 37 pounds as of today - feeling extremely ecstatic about that. I have no issues with the solid stage - I am a vegetarian so no issues with any foods being caught since I am strictly plant based. Wishing everyone the best of luck Sleeved on July 26, 2017

Interesting take on the whole carb thing, and I think it makes a good deal of sense. I grew up a strict ovo-lacto vegetarian. Everybody I knew was either LOV, or strict vegan (religious thing). Everything I've ever known about eating a healthy diet was centered around low-fat, high-carb, high-Fiber food combinations to create whole Proteins (Beans and rice; :tongue_smilie:legumes such as lentils, and grains like barley and buckwheat, and on and on). The emphasis on healthy living was so strong that I actually remember attending church services where the sermon was about the evils of eating meat, consuming alcohol, and any source of caffeine, and what it would do to you. So far, I can't seem to kick the carb habit, or at least the automatic mental process of pairing foods to create balanced meals that are, of course, high-carb. It seriously sucks being diabetic with that kind of background, let me say! My reaction to eating something high in carbs is more like serious annoyance, and, "Crap, all that health stuff I got hammered into my head, and I had to go and get diabetes and now I have to try to convince myself that the nutritionist isn't full of crap on the whole 'eating meat' thing." I guess some kinds of indoctrination go deeper than others, because I'm still not totally convinced after all this time that vegetarianism (if one includes sufficient sources of protein) is at all a bad idea. There're always dairy products and eggs, after all...or at least I'd like to try to maintain that pleasant fantasy for a couple more weeks, anyhow! :001_tongue::laugh0::001_smile:

Great to reinvigorate the recipes conversation, but likely more helpful on the forum labeled for it. Scroll down in the support groups section and towards the bottom is Food and Nutrition, and it's separated by things like what stage of eating you're in and if your vegetarian, gluten-free, etc. It's a good section and I've found some great ideas there!