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@@tcon I originally was thinking the sleeve but based on my BMI was over 50, extremely high triglyceride levels, high cholesterol and sleep apena the SADI would provide me the quickest route to lowering my triglycerides. The practice I used no longer performs LapBand because of the long term failures leading to revision, they still perform RNY (in some cases) but VSG and SADI (they don't do the full DS) are the most common procedures. I liked the idea of less time under anesthesia and a better recovery. I was under for about 3 hours, it was performed laproscopiclly using the DiVinci Robot. I have no acid reflux, but I was never prone to it or GERD prior to the surgery. I've really only had the the same problems that just about everyone experiences. Mild depression, trouble getting in Protein and Water at first. I did discover pork roast does not sit well (TMI about 2 hours later I had severe gas cramps). Other than that I've been able to handle all the other foods I've tried so far (seafood, chicken, ground beef, ground turkey, deli meat/cheese, yogurt). About 2 weeks ago I did start to get an aversion to my premier Protein drinks and most others. I think it is more a head issue now. It turned my stomach the first time so I think every time I've had them since my brain is remembering feeling nauseated and causing me to feel nauseous. I have never thrown up since my surgery, although I have had episodes of nausea. The first day I was allowed soft foods I was craving crab legs. They were delicious and evidently I didn't know when to stop and ate past my full point...yep it didn't feel good for about an hour or more. More TMI: I haven't experienced any of the yucky stuff (diarrhea or excessive gas). Yes, I've had gas but not anymore than normal, I have very regular BMs usually once in the morning and sometimes one in the evening. My doctor said gas and diarrhea mainly come from consuming too much carbs and fats. He recommends sticking to no more than 40 grams/day of each and to make sure to get the 80-100 grams of protein/day. Recovery: I took three weeks off of work, but could have been back in two. I really had no pain,I was well covered in the hospital and I took my tylenol with codine the first couple of days I was home just to help me sleep. I alternated sleeping in bed propped up on a wedge pillow and on the recliner. I'm a side/stomach sleeper and it wasn't until around 3.5 weeks that I was comfortable on my side. Tiredness: I was tired especially during the first three weeks. Sleep is very important for the healing process so I did take naps and went to bed "early" for me. I'm normally a bed around midnight up at six person, but I would go to bed around 9 for a few weeks. Once I got back to work the daytime tiredness seemed to fade away. I think staying busy made all the difference. I was tired by the end of the week when I got home and did an early bed time. I just started my 3rd week back at work and all has been great. I also walked around EPCOT with my husband at 2 weeks post surgery (that kinda pushed it and took it out of me, but the change of scenery was nice). Last week (5 weeks post op) I spent the entire day with my family (including my 2 year old son) at the Kennedy Space Center walking around. I did fine and felt great.

It sounds like you're forcing the process. My first four weeks, I walked and did some very light jogging, but no weight lifting and no intense cardio. I simply wasn't taking in enough calories for that. On a good day I MAYBE get 500 in at the most. If you're burning off 700 calories and you've only eaten 500, you have a deficit and your body has to compensate for that somehow. So it doesn't allow you to lose any fat or mass because your body is relying on it for energy. There's also so much more to focus on when it comes to weight loss than just calorie counting. Not all calories are equal. There's 100 calories in a mini snickers bar, and there's 100 calories in a low-fat greek yogurt; which one feeds your body best? Don't rush this process. Stick to your basics for nutrition and it's just fine to exercise 5 days a week if that's what your doctor says. You mentioned not wanting to tone at your current weight. The fact is, when your body is overweight, building muscle won't be "toning" until the fat has been lost. And it's truly a process the body has to undergo. Trying to go from 172 to 145 in a month or whatever your goal and deadline is, you kinda just need to let it happen how it's going to happen and not put so much stress on weight falling off fast. You didn't gain it overnight, it won't come off overnight.

I have a question my march sleevers, I just started the soft food diet last week and my sleeve doesn't like anything but yogurt, icy, and oatmeal. Everything else i eat gives my alot of discomfort. Has anyone else experienced this. ALSO WHEN CAN I EAT A GRANOLA BAR????

Yogurt and cottage cheese were allowed on my full liquids so my first "soft" food was pintos and cheese from Taco Bell (also my first restaurant food after surgery). I was able to add soft fish this week so my first was grilled salmon.

Mine was yogurt.

The Basic Salad – Green and Lean Your surgeon or nutritionist may have talked to you about building salads. They’re great for main courses if you keep them low-calorie and eat them slowly. The key is to use a foundation of greens since they’re so low in calories. Choose your favorite kind of lettuce, whether Romaine, red leaf, or another kind, or use spinach, baby greens, or spring greens. Be generous! Then, add the protein. You can keep it as simple as a scoop of canned tuna or a couple ounces of turkey breast. Leftovers are great in salads – when cooking, make an extra chicken breast or turkey burger to add to tomorrow’s salad. Egg whites, beans, low-fat feta or other cheese, and tofu are other easy protein additions. Next, it’s time to get fun with your salad. Add in whatever vegetables you like, whether it’s traditional tomatoes, cucumbers, mushrooms, and onions or snow peas, bell pepper strips, and carrot slices. A bit of fruit can liven up your salad, so think about berries, diced apple or pear, and mandarin orange segments. Don’t be afraid to experiment with herbs, whether it’s basil, cilantro or even mint. The salad will be a masterpiece, and the variations are unlimited! Side Salads – Greens and Beyond A salad doesn’t have to be the centerpiece of your meal. Side salads can be just what the doctor ordered. Have a simple green salad to your protein entrée, and your meal will be bigger with hardly any extra calories. You can have plain lettuce or spinach, or add cucumbers, tomatoes, or onions. As always, watch out for dressings and croutons. Salads go way beyond greens. You can substitute salads for sides to keep your meal low-calorie but filling. Serve one or two salads next to your grilled chicken, broiled fish, or turkey meatloaf. Instead of mashed potatoes, rice, or pasta, serve three-bean salad, egg salad made with egg whites and Greek yogurt, coleslaw made with light Asian dressing, grilled pepper salad with rosemary, or sugar snap pea with barley and balsamic vinegar. Here are a few tips. Except for greens and other raw veggies, keep your portions small. Watch for oils in prepared salads like marinated artichoke hearts and marinated mushrooms. Stay away from calorie disasters, like pasta salad and tuna salad with mayonnaise. Your “side salads” are sides…unless they take the place of main courses. If you’re having tabbouleh with bulgur, three-bean salad, and caprese salad with mozzarella and tomatoes, you’re eating protein, and you’re eating healthy. You’re also eating enough! You don’t need a main course in addition to those nutritious but hefty salads. Fruit Salad – Something Sweet and Healthy While we’re on the subject, what about fruit salads? We say…go for it! Better a fruit salad for dessert than an ice cream sundae or a piece of cake. Make your own ambrosia salad with fresh fruit and no sugar added vanilla Greek yogurt, or top your oatmeal with fruit salad instead of brown sugar. You can also get creative and make a side dish such as strawberry, tomato, and cilantro salad. Warning: you may not be able to handle much fruit if you have gastric bypass or gastric sleeve. Fruit contains sugar, and it can give you dumping syndrome. Ask your doctor, and see what your body can tolerate. Know the Pitfalls What are the differences between a 1,000-calorie salad disaster, and a reasonable weight loss surgery-friendly salad? You can learn to recognize and avoid the ingredients that can wreck your good intentions. Too much dressing – a quarter-cup can have 300 calories. Fatty meats, such as bacon, salami, pepperoni, and bologna. Too much cheese. Fatty carbs, such as croutons (they’re essentially buttered toast!), chow mein noodles, and crunchy onion rings. Mayonnaise – avoid traditional pasta, egg, seafood (and crab), and tuna salad, and coleslaw. Too much dried fruit – it’s healthy but high-calorie and high-sugar. A half-cup of raisins or dried cherries has 260 calories and more sugar than a can of soda. Dumping syndrome, anyone? Learning how to keep those salads nutritious and low-calorie can be a key to your long-lasting weight loss after weight loss surgery. Why not use National Salad Month as an excuse to practice? Buy fresh and interesting greens, and see how you can mix up the add-ons to create delicious salads. You may not even miss the junk food they’re replacing!

Many weight loss surgery patients find they turn to salads…a lot! Salads can be low-calorie, high-protein, quick to make, and easy to make for one person or a family – all important factors for a lot of BariatricPal members! With spring greens hitting stores, farmers’ markets, and maybe even your own garden, it only makes sense that May is National Salad Month! Not all salads are created equal, though. Make or buy a salad without thinking about its nutrient content, and you could get in 1000 calories while thinking you’re making a healthy choice! A pecan-crusted chicken salad from TGI Fridays has 1080 calories, and a Carolina chicken salad from Ruby Tuesday has 1117 calories. We thought we’d take a little time to think about salads so you can keep yours healthy and anything but boring. The Basic Salad – Green and Lean Your surgeon or nutritionist may have talked to you about building salads. They’re great for main courses if you keep them low-calorie and eat them slowly. The key is to use a foundation of greens since they’re so low in calories. Choose your favorite kind of lettuce, whether Romaine, red leaf, or another kind, or use spinach, baby greens, or spring greens. Be generous! Then, add the protein. You can keep it as simple as a scoop of canned tuna or a couple ounces of turkey breast. Leftovers are great in salads – when cooking, make an extra chicken breast or turkey burger to add to tomorrow’s salad. Egg whites, beans, low-fat feta or other cheese, and tofu are other easy protein additions. Next, it’s time to get fun with your salad. Add in whatever vegetables you like, whether it’s traditional tomatoes, cucumbers, mushrooms, and onions or snow peas, bell pepper strips, and carrot slices. A bit of fruit can liven up your salad, so think about berries, diced apple or pear, and mandarin orange segments. Don’t be afraid to experiment with herbs, whether it’s basil, cilantro or even mint. The salad will be a masterpiece, and the variations are unlimited! Side Salads – Greens and Beyond A salad doesn’t have to be the centerpiece of your meal. Side salads can be just what the doctor ordered. Have a simple green salad to your protein entrée, and your meal will be bigger with hardly any extra calories. You can have plain lettuce or spinach, or add cucumbers, tomatoes, or onions. As always, watch out for dressings and croutons. Salads go way beyond greens. You can substitute salads for sides to keep your meal low-calorie but filling. Serve one or two salads next to your grilled chicken, broiled fish, or turkey meatloaf. Instead of mashed potatoes, rice, or pasta, serve three-bean salad, egg salad made with egg whites and Greek yogurt, coleslaw made with light Asian dressing, grilled pepper salad with rosemary, or sugar snap pea with barley and balsamic vinegar. Here are a few tips. Except for greens and other raw veggies, keep your portions small. Watch for oils in prepared salads like marinated artichoke hearts and marinated mushrooms. Stay away from calorie disasters, like pasta salad and tuna salad with mayonnaise. Your “side salads” are sides…unless they take the place of main courses. If you’re having tabbouleh with bulgur, three-bean salad, and caprese salad with mozzarella and tomatoes, you’re eating protein, and you’re eating healthy. You’re also eating enough! You don’t need a main course in addition to those nutritious but hefty salads. Fruit Salad – Something Sweet and Healthy While we’re on the subject, what about fruit salads? We say…go for it! Better a fruit salad for dessert than an ice cream sundae or a piece of cake. Make your own ambrosia salad with fresh fruit and no sugar added vanilla Greek yogurt, or top your oatmeal with fruit salad instead of brown sugar. You can also get creative and make a side dish such as strawberry, tomato, and cilantro salad. Warning: you may not be able to handle much fruit if you have gastric bypass or gastric sleeve. Fruit contains sugar, and it can give you dumping syndrome. Ask your doctor, and see what your body can tolerate. Know the Pitfalls What are the differences between a 1,000-calorie salad disaster, and a reasonable weight loss surgery-friendly salad? You can learn to recognize and avoid the ingredients that can wreck your good intentions. Too much dressing – a quarter-cup can have 300 calories. Fatty meats, such as bacon, salami, pepperoni, and bologna. Too much cheese. Fatty carbs, such as croutons (they’re essentially buttered toast!), chow mein noodles, and crunchy onion rings. Mayonnaise – avoid traditional pasta, egg, seafood (and crab), and tuna salad, and coleslaw. Too much dried fruit – it’s healthy but high-calorie and high-sugar. A half-cup of raisins or dried cherries has 260 calories and more sugar than a can of soda. Dumping syndrome, anyone? Learning how to keep those salads nutritious and low-calorie can be a key to your long-lasting weight loss after weight loss surgery. Why not use National Salad Month as an excuse to practice? Buy fresh and interesting greens, and see how you can mix up the add-ons to create delicious salads. You may not even miss the junk food they’re replacing!

I'm only 5 days post op and can eat an entire chobani yogurt without pacing myself at all.

I was sleeved April 27. I have a Premeir shake when I get up 30grams of Protein. about every 2-3 hours, I have a small amount of cottage cheese, greek yogurt or mashed Beans, pureed fish, chicken or pork. I drink Water with Profuse in it, 20 grams of protein 24 ounces. I also drink lemon water in the evening. I also have about 2 SF popsicles while watching tv. I usually have 40- 50 ounces of water and over 50 grams of protein in a day. I have not weighed myself since 1 week post op at the doctors office, so I have no idea how I am doing.

There are a bunch of decent Protein bars, but just check that they aren't high in sugar or fat. The Think Thin ones are pretty tasty. But remember these bars are usually pretty high in calories. They are better calories than Cheetos, but still can stall your weight loss if you go overboard. I eat the bars only during or after significant workouts, or if I'm very low on my protein for the day and just need assistance. My personal trick when I'm feeling hungry is Light N Fit Greek Yogurt. It's only 80 calories and even flavored kinds have 12g protein. They have tons of dessert favors like chocolate raspberry or strawberry cheesecake and they fill me up. I eat at least one every day and am currently down 93lbs total. But yesterday was a bad day for me, I cheated with a pineapple upside-down cake and gained a pound. Nothing wrong with eating exactly what you want from time to time, but today I'll be perfect in both diet and exercise.

i like to put some honey bunches of oats cereal in my yogurt - not a lot but just a little crunch - sometimes i get some granola to put in it but if i just have the cereal then i do that - but i like it plain as well. And i can eat the whole container too!! LOL

Hi Everybody! I had my surgery 5 days ago. All in all, recovery is going well. The pain is worst at night - I guess from rolling over in bed? It wakes me up sometimes, but I do fine during the day with just Tylenol. I have had some nausea, although that's improved, and I'm managing the clear/full liquid diet ok. Every once in a while I feel hungry, but then I drink something, or eat yogurt, and realize there is no chance I could eat real food at this point. I've lost 15 lbs. since starting the 2 week pre-op diet; I have about 65 to go. It's a giant leap of faith as I still don't really know what to expect, but, so far so good. Thanks!

Tomorrow marks 2 weeks since my surgery. On Tuesday I get to start soft foods (after 2 weeks liquids). My doctor recommends cottage cheese, yogurt, flaky fish, etc. for this phase. For those of you who have hit this milestone, was was your first soft food? Thanks!

Hi I am 5 days post op today and I love to cook and find myself creating eatable liquid stuff I bought the ninja thing and I'm using it for everything. So far I have liquified avocado with cilantro, ricotta cheese olive oil and lime add Water for liquid consistency. Tomato bisque: 1 tomato can, chopped onion, garlic, drizzle olive oil , I sauté garlic and onion in olive oil, tomatoes, added chicken broth, pinch of paprika and cayenne , salt & pepper a spoon of heavy cream and to the blender tasted like heaven Tzatziki blended plain Chobani yogurt , with green house cucumber, dill, garlic water for liquid consistency and salt it was fresh and yummy Spanish gazpacho: blended seeded 3 fresh Roma tomatoes, 1 Clove of garlic, half seeded green house cucumber, 1/4 green bell pepper, olive oil drizzle, water and salt it was yum ! I also add to these mixes unflavored Protein powder so far so good! I am a foodie all about the taste and texture, I'm giving up the texture for now and trying hard to not give up the flavors! Do you have any recipes that you can share?

Hi I am 5 days post op today and I too love to cook and find myself creating eatable liquid stuff I bought the ninja thing and I'm using it for everything. So far I have liquified avocado with cilantro, ricotta cheese olive oil and lime add Water for liquid consistency. Tomato bisque: 1 tomato can, chopped onion, garlic, drizzle olive oil , I sauté garlic and onion in olive oil, tomatoes, added chicken broth, pinch of paprika and cayenne , salt & pepper a spoon of heavy cream and to the blender tasted like heaven Tzatziki blended plain Chobani yogurt , with green house cucumber, dill, garlic water for liquid consistency and salt it was fresh and yummy Spanish gazpacho: blended seeded 3 fresh Roma tomatoes, 1 Clove of garlic, half seeded green house cucumber, 1/4 green bell pepper, olive oil drizzle, water and salt it was yum ! I also add to these mixes unflavored Protein powder so far so good! I am a foodie all about the taste and texture, I'm giving up the texture for now and trying hard to not give up the flavors! Do you have any recipes that you can share?

I was sleeved April 20. In addition to what you listed: protein soup (ProtiDiet), V8, protein pudding, applesauce, green beans, yogurt, refried beans and cheese. This week I get to add soft fish so I had some grilled salmon tonight at a cookout.

I had mini bypass 4/23. Right now I pretty much hate all food. Nothing sounds good and I'm struggling to get anything in. I tried 1 scrambled egg with some cheese for the first time tonight. Besides that I eat yogurt, cottage cheese, peanut butter and my favorite right now is blended chicken noodle soup. Iv also had mashed potatoes and steamed carrots that were good. I'm thinking I'll try to add some runny refried beans later in the week. I had a few saltine crackers today with butter and just more less turned them into paste in my mouth to keep from throwing up and they helped a lot. I'm on antibiotics for pneumonia that I developed in both lungs after surgery and they make me very sick which is making everything much harder for me.

Also, look into Siggi's yogurt (Icelandic style cream-skyre). Blood Orange is 14g protein and 12g carbs, 130cal. I prefer Oikos, but Siggi's is a good way to throw in variety

Have you tried some Lactaid tablets? Greek Yogurt and cottage cheese are so good for Protein and Calcium. I mixed canned chicken breast with some Miracle whip for really easy chicken salad, and had it for lunch or a snack almost everyday the week I progressed to soft foods. Refried Beans with salsa and cheese are great. I did good with baked Tilapia or Flounder. Deviled eggs are good.

My doctor said Protein drinks are fine. So I supplement with one every day just to make sure I can meet my protein goal. I get the rest from meat, beans, eggs and yogurt.

I had Gastric sleeve done on 05/06. The first day was miserable.. Even the smallest of sips hurt. By day three that was much improved, as I was able to eat a 5 oz yogurt and drink 5 oz at a time. No pain meds needed after day three either. The hardest thing by far is the liquid diet. I feel starved. It's taking great mental strength to follow but I am doing it. I didn't think I would feel this hungry with such a small stomach. It's pure hell, but this too shall pass.

This may be booming late in the day, but why not just find some protein shake that you like? I really don't mind the Premier Protein, there are other types/brands. You could also find some Pacific Coast Bone Broth, that has 14 grams of protein per serving. The yogurt is prolly premature, but try kefir. Creamy soups? I hear your frustration, though. I chewed up a piece of pepperoni and spit it out in the sink on day 8.

North Houston here.....question, does anyone know if frozen greek yogurt is okay? If not, what about sorbet? Thanks, Kathy

As you might find if you haven't already that taste might change.... That being said open yourself up to experiment! I have personally tried just about every brand/flavor of Greek yogurts that can be found in my area! I've I've expanded my shopping area simply because some stores have a different variety or brands. What you may not have enjoyed in the past might be super yummy now. I didn't enjoy Greek yogurt preop and now it's the only thing for me. Ps the triple zero is amazing! As well as Fage!

Ditto to @proudgrammy. Plain Fage Greek yogurt has one of the best protein/carb ratios. I use fruit, Torani syrups, honey or Protein powders for flavoring.....vanilla, banana, raspberry, Irish cream, pumpkin pie, blueberry, peach, hazelnut, English Toffee, cherry, cinnamon, etc. I also often add Kashi Go Lean Cereal for texture, Fiber and even more protein. All of the presweetened yogurts are too sweet for me, so it's nice to be able to control the sweet level by starting with plain yogurt.