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I am a Vegetarian and have been for the last 5 week or so. In thee last 5 weeks I have lost over 15 pounds which was much quicker than the weight loss I experienced when I wasn't a Vegetarian (besides when I first got the sleeve done last September). Now I'm 2 pounds from goal and I feel like this is THE BEST decision for me. And before anyone jumps on the Protein bandwagon, I get plenty of it. I feel great and I am doing my best to contribute to a better environment for the planet and my body. Eating meat is completely unnecessary in todays world.

In answer to your questions: No. I told the surgeon and others that I had problems with processed food, because salad and veggies don't give my GI track the misery other things do. I can eat 2-3 bites and then stop. Drinking is another story. Weight loss: you can't go by me as I blew thru weight like there was no tomorrow. Some of that was the fact I got in an Olympic swim competition after surgery and took on the men's won-every-race-in-history guy. LOL. I focus a LOT more on Protein sources. I do eat turkey or chicken as much as I can but the amount of meat I eat is more on the range of 30+, I get the rest from veggies and vegan/vegetarian protein packets. I have to be careful as chicken sometimes can be problematic ... that's why for the most part people consider me vegetarian/vegan.

There are so many cuisines that owe their flavor to various spices instead of butter or oil-- my favorite is Indian vegetarian. Test them out by taking books out of the library to see what you like best. If there is something specific you REALLY like and don't want to give up, google whatever it is and add "copycat recipe" to the search terms. If it calls for sugar, I usually add around 25% more Splenda than the amount of sugar called for in the recipe. There is also a product that replaces brown sugar, but this is half sugar and half artificial brown sugar. To get a pie filling/dessert taste, to the fruit base, I add Splenda, a little lemon juice, a little cinnamon and, if you want to really have it taste good, around 16 crushed star anise seeds. They makes the dish incredibly tasty and fragrant!

I have two children, ages 23 and 24. My 24 year old son has never been overweight and is, in fact, naturally skinny. My daughter was chubby from about 2nd to 5th grade and then hit puberty and thinned out. I always was careful with what I fed them and they were both actively involved in sports. Now that they are grown, my daughter watches what she eats, as she has a tendency to gain weight and my son is a vegetarian.

Being only 10 days post op, I'm still on liquids. I am so tired of sweet stuff already. I'm more of a salty spicy person. Been doing some research, and found a few savory protein items. I've already ordered them, and let my kids be the testers. I ordered Tanka Bites, and Journey Bars. The Tanka bites made with buffalo come in several flavors. My oldest daughter loved the buffalo, with cranberry, orange and apple. It's kind of like beef jerky, but they use ground buffalo so it was softer than beef jerky. The journey bars come in five flavors, sea salt, rosemary, curry coconut, pizza marinara, and sesame ginger. My youngest daughter, who is vegetarian loves these, and has asked me to send boxes to her at college.

I'm 4 days post-op and am feeling so weak I can hardly believe it. For me, vegetarian broth is the only thing I can get down. I can't bend over because of the incisions, so of course I keep dropping things on the floor like there is no tomorrow. Get to a dentist before you progress to an abscess or something. Teeth are nothing to mess around with.

My Dr gave me an Rx for the nausea, and I had an extra day in the hospital because of that and other issues. I did have a rough time with the surgery. I got some vegetarian broth down a little while ago but I'm still hiccaburping after every sip. My Dr suggested the CPAP might have something to do with it, so i figured maybe someone else here also had a CPAP and the same issue. My Dr knows about these issues I am having but there isn't anything he can give me to treat my stomach turning at everything I smell.

@@devint I'm vegetarian, so I don't use fish oil. There are other sources of omegas if the fishiness is unpleasant for you. I take capsules with oil from algae. They also make me feel a bit nauseated, but only for about three or four minutes, but that's with any pill; there's no smell or taste or anything. The brand is German, but I know you could get something similar in the US.

Morning ladies, Ah the parents! I still have them both, and for that I am thankful, but I do see the little and not so little signs of "the end". I (and they) take it one day at a time. Sarah, dont feel guilty, you are doing a lot, and this will give you strength to do more once your surgery is behind you. Keeping moral up is important! And yes, get those skinny pants! Honestly, I don't care that much if I look like "mutton dressed as lamb" as my hubby calls it... but so far no one has called me that... and I dress pretty "young" if I like the style. Wanda, I take a Mega Strength Beta Sitosterol by Source Natural before any meal (when I remember!) that has higher cholesterol in it...I dont eat meat, but dairy is usually the culprit... I don't eat many eggs now. I used to take fish oil caps daily, but being a vegetarian, never wanted to do it really... that did bring my numbers down a little, but the months before this last test I stopped the fish oil, started adding some chia seeds , walnuts and flax and oatmeal now and again, and taking the plant sterols every couple of days before the cholesterol rich meals, and my lab numbers went down even more. http://www.webmd.com/cholesterol-management/features/low-cholesterol-diet-plant-sterols-stanols these are the ones I use and not too expensive: http://www.puritan.com/source-naturals-brand-0111/beta-sitosterol-mega-strength-024059?scid=3763&cmp=gpl-_-024059&CAWELAID=520010730000014614&gclid=CPqQusbPg78CFdJcfgodfUMArg

Yeah I eat better than the vegetarians and still am showing signs of neuropathies, etc. from malnutrition. Eat good gang, its better than garbage. This is why we had the surgery - to get healthier. A treat is something like fruit. Try Medjool dates. High in calories and tasty but Fiber also.

Good Morning my March surgery pals! Well after a month of having my PICC line in to get TPN, it has been removed and I feel good, at last!! Unfortunately, I cannot not eat any type of meat, so I am now a vegetarian, which is ok. I went to the gym on Saturday for the first time since my March 5th surgery, and yes I over did it. Holy sore batman!! But I am so happy that I finally feel better. It took two surgeries, 4 hospital visits that included a one week stay but I have come around the corner, and have lost 59 pounds even after a month stall due to the TPN. Even though I had some rough times, I have never regretted getting the surgery. My sleep apnea is gone, my asthma is 95% better, my joints do not hurt, and I do not have migraines anymore!!!

I asked my surgeon how many calories a day I should be aiming for, and he told me there was no minimum. I can't imagine getting 800 right now unless I really stepped it up with more fats. Right now I'm averaging between 500-600 calories and 70-75g of Protein (and all vegetarian: don't let them tell you it's not possible!). I hope to get to 80g a day by the end of the month. The nutritionist I want to see has not gotten back to me about an appointment, however, and I don't know if she'll tell me something different. Honestly, from here I mostly just want very clear instructions about when to take which supplements. There's so much conflicting information.

Since I know this is going to be a big question for people, I'm creating a list of Protein sources for vegan and vegetarians and in no particular order: Green peas Quinoa Nuts Peanut Butter Beans Chickpeas or garbanzo beans Tempeh Tofu Edemama Hemp Chia seeds Sesame seeds Seitan Yogurt cheese eggs Lentils Milk Black Eyed Peas TVP (Textured Vegetable Protein) Cottage cheese Buckwheat Hummus Spirulina Any more?

Ta. We're hoping for a vegetarian/vegan spot where people could come and get info on healthy options. Its not that meat is bad or wrong or anything, but I would love to see promoted healthy veggies and fruit so that people can get as much healthy nutrition as possible. Lets face it: in America we get fries and fries and fries thrown at us. chips. Its time to pass on benefits of all types of options that aren't just that. Nuts and avocados are healthy fats and we need those. Nuts are high in Protein. I know my sister is working with her health coach on her problems and she talks about the salmon 3 times a week. She's more than tired of that and I want to see her with other options and different tastes so she doesn't get bored with it. I want the same for people here. There are those who have problems with different types of meat or the like and its more fun to have various options rather than a Protein Drink all the time.

Hi all, I'm a vegetarian -have been my whole life- and had my VSG April 29th. My concern is less about getting enough protein and more about the eating proteins first rule. The majority of my protein sources are also carbs and the majority of my meals are mixed dishes and foods that I can't eat separately. Do you follow the rule of eating protein first? If so, how?

It happens- in the past couple of months I've gone back and forth the same few lbs- actually for the past 2-3 challenges--- just change it up a few days opposite of what your doing- maybe even vegan/vegetarian for a few days- the body gets used to 'your normal' stuff I'm about 26 mo out as well!! it happens it just takes time--

Here are some more Iron and vegetarian types of resources in case red meat is an issue: healthy fats nuts seeds vegetables fruit grains wheatgerm flaxseeds soya mustard seeds avocado coco It’s easy to add fat to your diet simply by eating a healthy mix of the foods listed above. Try adding coconut oil to your porridge, adding flaxseed oil to your Soup just before serving, or eating an avocado sandwich. Run if you see ingredients like hydrogenated oil, high fructose corn syrup, and MSG. The difference between a vegan and a vegetarian is that vegans eliminate all animal products from their diet, including dairy and eggs. Those following a vegan lifestyle generally do not wear leather and avoid products made from animals such as wool, silk and down. Vegans' tremendous compassion for animals is an abiding, overriding conviction in their lives. Vegetarians do not eat meat, fish or poultry but they tend to consume dairy products and eggs. Lacto-vegetarians consume dairy products but not eggs, ovo-vegetarians eat eggs but not dairy products and lacto- ovo-vegetarians eat eggs as well as dairy products. Vegetarians also do not eat products that contain gelatine or other meat-based products. The vegan point of view is that animals are not here to be exploited by man, and that commercialization of animals necessarily involves a fundamental, inhumane component and lack of respect for basic life. From a nutrition standpoint, the only difference is that vegans need to take a B12 and amino acid supplement, since they have no dietary source of these nutrients. You can get all the nutrients you need on a lacto- ovo (eggs and milk) vegetarian diet without supplements. A vegan diet also minimizes food allergies or intolerance since it eliminates the most common allergens like shellfish, eggs and dairy. VEGETARIAN: Vegetarian is a blanket term used to describe a person who does not consume meat, poultry, fish, or seafood. This grouping includes Vegans and the various sub-categories of Vegetarian; however, it generally implies someone who has less dietary restrictions than a Vegan. SEMI-VEGETARIAN: The term Semi-Vegetarian is usually used to describe someone who is a vegetarian who consumes dairy products, eggs, chicken, and fish, but does not consume other animal flesh. OVO-LACTO-VEGETARIAN: Ovo-lacto vegetarians are Vegetarians who do not consume meat, poultry, fish, and seafood, but do consume eggs and milk. This is the largest group of Vegetarians. OVO-VEGETARIAN: Ovo-vegetarian is a term used to describe someone who would be a vegan if they did not consume eggs. LACTO-VEGETARIAN: Lacto-Vegetarian is a term used to describe someone who would be a vegan if they did not consume milk. VEGAN: Vegan is the strictest sub-category of Vegetarians. Vegans do not consume any animal products or by-products. Some go as far as not even consuming honey and yeast. Others do not wear any clothing made from animal products. Important: Take some time to figure out for yourself, what group you will belong to when you become a Vegetarian. You will want to consider both dietary and ethical reasons for choosing this lifestyle. Vegan and Vegetarian lifestyle leads to weight gain for many It is hard to imagine that anyone following a lifestyle filled with healthy, whole choices would gain weight as a result of that decision. But they do. Here’s (usually) why: *Starchy foods – Vegan and vegetarian diets consume higher amounts of natural, whole plant foods. In addition, most include greater quantities of other nonmeat/seafood products like Pasta. Whole foods and food products like pasta are higher in calories and carbohydrates requiring more energy spent when consuming more calories. *Low Protein – Most natural foods contain lower amounts of protein than other food resources (example - dairy, meat, poultry and seafood/fish). Protein provides many benefits, including slower digestion, leaving us feeling full and satisfied longer. *Excessive calories – Anything consumed needs to be ‘burned.' Food is fuel and exercise is the way our body utilizes and burns the calories we consume. When we consume excessive amounts of fuel – even healthy fuel – our activity level must increase to offset consumption. *Activity level – Our body breaks down carbs consumed into ‘glycogen,' later utilizing it for energy. Glycogen is stored to muscles, brain, liver and other tissue. Excess carbs are stored to fat tissue. If we are not building muscles, exercising regularly (aerobics, yoga, weight lifting, etc.) then our body will naturally store excess carbs (and calories overall) to fat. Building muscles naturally gives our body a location where glycogen can be stored and used when needed. The lack of muscles = increased body fat. Excessive consumption without matched calorie burning exercise = weight gain. *Balanced diet – 60/20/20 = Carbs/Protein/Fat. Regardless of nutritional lifestyle choices, balanced nutrition is required to help our body survive and stay healthy. When those ‘numbers’ (60/20/20) are out of balance our body follows suit in several ways (i.e. weight gain, muscle mass loss, increased body fat, etc.). Complex versus simple carbs Carbohydrates are complex and/or simple. Some carbohydrates are from natural resources while others are ‘refined’ (processed). Natural carbohydrates are beneficial to our overall health. They also provide antioxidants which aid our body’s natural ability to restore, renew, and replenish. Simple carbs = Comprised of one or two molecules, digest quickly impacting the way our blood sugar rises and falls. *Sugar, high fructose corn syrup, molasses. Some fruits and vegetables are classified in both simple and complex catagories. Complex carbs = Contain starch and dietary fiber. Dense and digest slowly with less impact on our blood sugar rising and falling. *Nuts, legumes, seeds, fruit,s vegetables, fruit and whole grains, barley So how does someone follow their passion for staying healthy, eat whole food and live a Vegan or vegetarian lifestyle nix the worry about weight gain? *Eat more complex carbs – Beans and peas are small ‘jewels’ packed with natural protein and fiber. From Soups to side dishes, both leave you feeling fuller longer. According to the USDA, they’re essential in living a healthier lifestyle and useful in receiving what our body naturally needs: “Beans and peas are the mature forms of legumes. They include kidney beans, pinto beans, black beans, lima beans, black-eyed peas, garbanzo beans (chickpeas), split peas and lentils. They are available in dry, canned, and frozen forms. These foods are excellent sources of plant protein, and also provide other nutrients such as iron and zinc. They are similar to meats, poultry, and fish in their contribution of these nutrients. Therefore, they are considered part of the Protein Foods Group. Many people consider beans and peas as vegetarian alternatives for meat. However, they are also considered part of the Vegetable Group because they are excellent sources of dietary fiber and nutrients such as folate and potassium. These nutrients, which are often low in the diet of many Americans, are also found in other vegetables.” (http://www.choosemyplate.gov/food-groups/vegetables-beans-peas.html) *Eat healthy, protein rich grains – Quinoa is a seed, an excellent source for protein (approximately 9 grams a cup) and perfect when added to rice, soup or other vegetable dishes and salads. *Limit pasta – A cup of pasta can net almost 400 calories, 80 grams of carbs and 14 grams of protein. Add the sauce and other vegetables to that meal and you are probably reaching over 700 calories real quick. *Limit starchy vegetables (but don’t completely avoid them!) – Potatoes, corn, yams, and squash are very healthy food, but they are higher in starch (and calories) than other vegetables, causing our blood sugar to rise. The below "Vegan Food Pyramid" (www.veganfoodpyramid.com) helps to visualize the balance of a healthy lifestyle. Quick Tips for Wellness: Just remember....a calorie still needs to be utilized through exercise or else it will turn into excess weight gain. That’s because beans and green leafy vegetables?which vegetarians and vegans tend to eat plenty of?are loaded with iron. And many other foods are iron-fortified (breakfast cereals, for example), as you’ll see on their labels. A 1-cup serving of green vegetables provides 1-3 milligrams of iron, depending on which vegetable you choose. A 1/2-cup serving of beans provides 2-3 milligrams. A bowl of a typical iron-fortified Cereal has 18 milligrams. How much iron do you need? The recommended dietary allowance for adult males and for women over 50 is 8 milligrams per day. For women aged 19-50, the RDA is 18 milligrams per day (it’s higher to compensate for menstrual losses). So, with all that iron in everyday foods, how could a vegetarian run low? Several reasons: First, some people eat everything veg except those healthful, iron-rich vegetables and beans. In that case, it is easy to run low. Also, dairy products interfere with iron absorption: if you have a glass of milk with a meal, it reduces the iron you absorb from the other foods you eat by about half. A young woman’s menstrual flow leads to iron losses every month. Distance runners lose iron too, both in sweat and through the repeated pounding of their feet, which breaks up red blood cells. Q: Is there a difference between the iron in vegetables and the iron in meat? A: Yes. The iron in plants is called nonheme iron. Its absorption depends on how much iron is in your body already. That is, if you are low in iron, your body absorbs more of it from the foods you eat. If you already have plenty of iron in your body, nonheme iron is less absorbable. That’s good. It means you’ll get the iron you need without overdoing it. The iron in meat is called heme iron. Its absorption does not change. You may have plenty of iron stored in your body already, but like an uninvited guest at a party, heme iron barges in whether you need it or not. As a result, many meat eaters end up with too much iron, which is dangerous because iron sparks the production of free radicals?molecules that can damage your body tissues. Think of it this way: iron rusts; that is, it oxidizes. The same chemical reaction that turns an old nail rusty red can occur with the iron inside your body. In the process, iron releases free radicals that are linked to aging, cancer, and heart disease. Q: Should I take an iron supplement? A: No, not unless your health care provider has diagnosed an iron deficiency. In the past, iron was promoted as the answer to life’s problems. If you were dragging through the day, iron pills and various tonics promised extra iron to perk you up. That was a mistake, because iron overdose is as dangerous as iron deficiency, and is much more common. So if you think you might be low in iron, get tested. It is quick and easy. And because high levels of iron can be risky, doctors are quite happy to see your blood tests come out at the lower end of the normal range. But if you really are low in iron, your health care provider will look for reasons why. The first concern is bleeding, as can occur from normal menstrual flow, or from abnormal conditions, such as an ulcer or colon cancer, that require more detailed evaluation. If you do need to boost your iron intake, the answer is to fill up on “greens and beans,” as well as Vitamin C-rich foods, such as fruit and fruit juices, which increase iron absorption. Avoiding dairy products also helps (and don’t worry about calcium?green vegetables and beans provide a healthful source of that too). Only in rare cases is an iron supplement necessary. According to the CDC, heme iron is absorbed two to three times better than non-heme iron. To make matters worse for vegetarians, many sources of vegetarian iron also contain chemicals called antinutrients. These antinutrients can block the absorption of iron (as well as other nutrients). One common antinutrient is oxalic acid, which is found in spinach. Because of how poorly vegetarian iron is absorbed, the Institute of Medicine recommends that vegetarians consume double the recommended amount of iron. The current RDA for iron is 18mg/day for adult females and 8mg/day for adult males. Based on the Institute of Medicine recommendations, vegetarians and vegan women and men should respectively strive to consume 36mg and 16mg of iron daily. 36mg of Iron on a Vegetarian Diet?!? There are a lot of vegetarian and vegan foods which contain lots of iron. Rice bran, for example, contains 11mg per half cup. It isn’t the tastiest food in the world, but you can sprinkle some into your cereal or add it to baked goods. Beans and lentils are also rich in iron, with about 2-4mg per half cup. You’ll also find iron in foods like whole grains, dark leafy greens, and seeds. Even if you are chowing down on only these healthy, iron-rich foods, you’ll still realize it is pretty hard to get your iron intake to add up to the 36mg per day recommended for vegetarian women (vegetarian men definitely have it easier than women here). Don’t worry! You don’t necessarily have to consume massive amounts of iron just to stay healthy. There are some tricks which can help you absorb iron better. Easy Ways to Increase Iron Absorption One super easy way for vegetarians and vegans to get more iron from their food is to add some Vitamin C to the meal. This is as simple as topping your bean burger with some tomato salsa or even squeezing some lemon juice into your Water. A lot of vegetarian sources of iron, such as leafy greens, are already high in vitamin C, which helps counter the whole oxalic acid anti-nutrient problem. If you are worried about iron levels, you’ll also want to lay off the coffee and tea – at least for an hour or so before and after meals. Natural chemicals in coffee and tea block the absorption of iron, as well as several other important nutrients. You can always take an iron supplement if you are worried that you aren’t getting enough iron from food alone (you’ll probably want to check with your doctor first and have a simple blood test done to check hemoglobin levels; iron supplements can cause overdoses of iron!). Your body can’t absorb a lot of iron at once though, so it is best to space out your supplementation. You can break your supplement in half and take it in the morning and evening, or you can get a time-released iron supplement. http://plenteousveg.com/vegan-coupons/? utm_source=rss&utm_medium=rss&utm_campaign=vegan-coupons Kale is an especially good source of these nutrients because it has a high bioavailability of iron. If you can’t fathom the idea of eating greens (which is lame because greens can taste great if you cook them right), then maybe consider drinking green smoothies or incorporating some green superfoods like spirulina into your life. What are good vegan sources of healthy fat? Avocado, nuts, seeds, olives, and flax oil are the big ones. Even some foods which you wouldn’t suspect also contain healthy fats, like raw wheat germ and dark leafy greens. The good news is that all of these healthy vegan fats often also contain other nutrients you might be lacking on a poorly- planned vegan diet, like zinc and vitamin K. http://www.uhs.wisc.edu/health-topics/healthy- lifestyle/documents/Iron.pdf Vegetarian Resource Group http://www.vrg.org/ http://ods.od.nih.gov/factsheets/Iron-HealthProfessional/ Iron http://plenteousveg.com/ Nutrient Guides, Food, Nutrition http://www.vegkitchen.com/nutrition/iron/ How to get enough iron in your diet http://www.vegkitchen.com/vegetarian-tips/ hints tips http://healthyeating.sfgate.com/nonheme-iron-foods-4268.html nonheme ir on foods http://www.dietitians.ca/Nutrition-Resources-A- Z/Factsheets/Minerals/Food-Sources-of-Iron.aspx Food Sources of Iron http://www.huffingtonpost.com/2014/06/03/vegetarian-breakfast-protein- yum-filling-_n_5418578.html

I am one of those people who really try to practice moderation in eating. I have very few true "red light" foods, although, i do have some that I just keep out of the house, and will eat now and then outside the house.(brownies, oreos, potatoe chips... are devils to me!) I can clearly see I like to "treat" myself to celebrate, cake for birthdays, LEFTOVER cake from birthdays, when I go out for a fun day, like hiking or kayaking, I bring a little gourmet lunch, especially if I am sharing with someone...a trip to Whole foods bakery really ups the calories. When I had my regain (22pounds) it took place over a stretch of time that I was "celebrating", vacationing in a foodie town, had visiting relatives who brought happy hour with them for 10 weeks.... and then came holidays. I also had an injury that kept me from the gym and dance class. The perfect storm. I took a blind "break" from my moderation, and bang. Eventually I got into a routine (thanks to Georgia who discovered the 5:2), a great support system here, knee recovery, and getting back to moderation. The only way I can judge what is moderate is by weighing myself and writing everything down I eat. Then on days where I celebrate, or cave in to stress eating or find only thing on the menu for a vegetarian to eat is french fries or pasta...I mostly make sure that the week balances out if the day doesn't. I think thats why moderate fasting two times a week(5-600 cals in the evening) helps me so much... as part of a balancing act. I do enjoy celebrating with food, but not so much if I do it every day, it loses its celebratory feel and turns into addiction. I still want to eat it, but it doesn't satisfy anymore. I also have a bounce range that sends me the warning that I need to watch it for a day or three...or a week or three.... not that easy to take those gained pounds off sometimes. But here I am at goal. (admittedly at the high end of the bounce range...but yesterday I went kayaking with my husband, brought a gourmet lunch including pastries from Wholefoods, and then went dancing and out to dinner for veggie sushi for my birthday weekend...) I do get tired of having to keep track so much of the time... but really its a bargain tradeoff for getting and staying at goal...AND I do get to hang out with a bunch of nice ladies and gents who get where I'm coming from....here. Thanks!... and are there real plateaus and comfort zones??? Hell yes!

I called my surgeons office and they said Isopure would be an appropriate substitute, so I went to GNC last night and bought enough bottles for the first two weeks post-surgery. A lot of really good suggestions here for vegetarian/kosher options. Surgery is Monday, so I have a couple of weeks to check them all out and place a few orders and see which ones my taste buds like best when I get a couple of weeks out. I really want to thank everyone for their help and suggestions.

have you googled kosher/vegetarian? I found this .... http://www.nutribodyprotein.com/shop.php

so you have to have vegetarian drinks? never heard of that being a requirement pre-surgery. Is that a sleeve thing? My dr. put me on a liver shrinking diet pre-surgery. Protein drinks /bars and one lean cuisine at dinner. lost 10 lbs pre-surgery.

What about unjury Protrein shakes? I do not know much about Kosher or vegetarianism but the classic chocolate has the following ingredients. Ingredients: Whey Protein Isolate, Fructose, Cocoa powder (Alkali Processed), Natural and Artificial Flavors, Soy Lecithin, Xanthan Gum, Sea Salt, Aspartame, Acesulfame Potassium, Potassium Chloride. Their website gives the ingredients to their protein powders. You can check them out and see if the ingredients are up to par for you. I hope you find what your looking for.

I'm supposed to have one "liquid Protein in Water - Proti-diet concentrated drink or similar" per day for two weeks following surgery (which is Monday) so I was online ordering them when I looked at the ingredients ,,,, and the very first ingredient is Hydrolyzed Gelatin. There is no way that is going into my mouth. Ever. I need another product. I've Googled it to death and can't find one. Help! There has to be one without this ingredient!

Any other vets on mfp.... Preferably vegetarian or vegan sleevers! You can find me under stefjuliano

i am not vegan, vegetarian or gluten-free but try to apply many of the techniques to achieve low-fat, low-carb, nutrition-dense, no-sugar/low-sugar, low-calorie, high-Protein food. Problem: i never learned how to cook. i bake something that to me tastes great but the texture is not right. i puree/mix sweet potato, tofu, egg whites, coconut flour, corn meal and artificial sweetener and then bake. it ends up looking like a cake. Tastes great to me and meets nutritional goals. The outer texture is great. the inner part remains too soft. How can I achieve a harder texture in the inside part? i know that this is an odd question but am hoping that someone who knows food chemistry can provide some advice. i would like to achieve a cake-like texture. At the moment, the inside texture is more like a very thick pudding. There is no white flour. And I don't want to use white flour because of the carbs. I have tried adding baking powder and/or guar gum and/or xantham gum. This technique did not make any difference. So could it be the case that I am not leaving the dish in the over long enough? Or is there some sort of magic ingredient to add? Or do I need to add, perhaps, one TBSP of white flour in order to get the benefits of gluten? i never cooked pre-surgery and thus ate out all the time, which is one of the reasons I gained weight. Now I am trying to learn how to cook in order to prepare my own food that provides the right amount of calories and nutrients. I experiment a lot and have improved my techniques over the past year - I even learned how to do make an omelette by watching YouTube videos. I want to learn how to bake vegan/vegetarian/low-fat, etc. I find a lot of helpful tips on YouTube - demonstrations by cooks. But I have not found a YouTube video or article via Google that addresses this baking issue. Any suggestions? Thanks in advance for anyone who might be able to offer insight.