Ladies over 50 - bypass

[recordsmom 52]

Hang in there @@nancynew the pain gets better quickly. I'm 9 days out today and in almost no pain at all. The worst pain was from the Co2 gas moving around and that took a few days to work it's way out.

[nancynew 198]

Hang in there @@nancynew the pain gets better quickly. I'm 9 days out today and in almost no pain at all. The worst pain was from the Co2 gas moving around and that took a few days to work it's way out.

Today is day 5 post op, I'm hanging in. Thanks for your words of encouragement. Long road but one worth traveling.

[Caseylynn 9]

One month from the start date of my 2 weeks of Opti-Fast shakes. Is it normal for me to want to enjoy my favourite foods for maybe the last time?

I read about people being so motivated they are eating better and losing weight. I don't seem to have that drive. I have cut out caffeine and am limiting my pop (which I will be fine without) anyway. I guess I am just worried that I am not that committed although where I live it has been a year long process to get to the poiint of surgery being scheduled. I need to start using my c-pap more and perhaps walking a bit more (although I have developed a knee issue over the past few weeks). Wondering if I am really ready for this. I do not want to fail. I did lose 10 lbs early on in the process but it seems to have crept back on. Christmas, 3 vacations, and food funerals I think might have been some of the reasons but in reality I should be learning how to control my food now I would think.

Any thoughts???

[nancynew 198]

One month from the start date of my 2 weeks of Opti-Fast shakes. Is it normal for me to want to enjoy my favourite foods for maybe the last time?

I read about people being so motivated they are eating better and losing weight. I don't seem to have that drive. I have cut out caffeine and am limiting my pop (which I will be fine without) anyway. I guess I am just worried that I am not that committed although where I live it has been a year long process to get to the poiint of surgery being scheduled. I need to start using my c-pap more and perhaps walking a bit more (although I have developed a knee issue over the past few weeks). Wondering if I am really ready for this. I do not want to fail. I did lose 10 lbs early on in the process but it seems to have crept back on. Christmas, 3 vacations, and food funerals I think might have been some of the reasons but in reality I should be learning how to control my food now I would think.

Any thoughts???

It is normal to want to have food funerals. Speaking for myself I didn't feel like I needed to have food funerals because only saying good bye temporarily. The pre op and post op diets are rough and restrictive but after surgery you will be able to introduce some foods back into your diet. Of course there will be some you cannot eat again.

Instead of thinking what I won't be able to eat. I think of how wonderful it will be to lose this weight once and for all.

Worried about failing is normal and I'm sure a large majority of us have those thoughts. I am 7 days post op and still wondering if I can do this. And will I fail. Just take it it one day at a time. I'm sure you will be fine.

[nancynew 198]

Hope to keep this 50's plus thread going. How is everyone progressing. Anything new.

I am 7 days post op today. Feeling bored with Water and Protein Shakes. Open to suggestions about how to make shakes more appetizing or any pointers they want to share.

[Crosby 303]

Hi everyone. I am progressing well. I am 10 weeks out and down 45 pounds since surgery and 57 overall. Knock on wood but so far it has been smooth sailing. I have been on regular foods for awhile. Although allowed I am staying away from grains, potatoes, high sugar fruits, and pastas. I have not had any issues with any meats. I have moments of cravings but they pass. I still find at least a small shake necessary to meet my Protein amount. Drinking lots of Water and the occasional cup of Decaf coffee. Exercise has been slow as I am a new hip replacement patient too. But hubby and me have started riding bikes again and doing a lot of gardening. My energy level really just started feeling somewhat normal last week. I was going and going like an energizer bunny...felt sooo good!

[nancynew 198]

Hi everyone. I am progressing well. I am 10 weeks out and down 45 pounds since surgery and 57 overall. Knock on wood but so far it has been smooth sailing. I have been on regular foods for awhile. Although allowed I am staying away from grains, potatoes, high sugar fruits, and pastas. I have not had any issues with any meats. I have moments of cravings but they pass. I still find at least a small shake necessary to meet my Protein amount. Drinking lots of Water and the occasional cup of Decaf coffee. Exercise has been slow as I am a new hip replacement patient too. But hubby and me have started riding bikes again and doing a lot of gardening. My energy level really just started feeling somewhat normal last week. I was going and going like an energizer bunny...felt sooo good!

Congrats on your 57 pounds. That's Absolutely wonderful. I can't wait to eat regular food again. I too have decided that I will not eat potatoes pastas , etc. good luck with the rest of your journey.

[Caseylynn 9]

Thank you for your words of encouragement. You are right I will be able to enjoy many foods again just in smaller amounts.

Keep us posted on how you are doing and all the best.

[beachgal2935 596]

I'm 3 weeks post-op and here's one of my favorite recipes:

Magic Crust Quiche

Ingredients

2 cups 1% Lowfat Milk

1/2 cup All-purpose flour

5 large Eggland’s Best eggs

3 slices Sargento 2% Reduced Fat Pepper Jack cheese slices (cut or torn into small pieces)

3 slices Sargento 2% Reduced Fat Swiss cheese slices (cut or torn into small pieces)

1/2 cup Sargento Sharp Cheddar 2% Reduced Fat Cheese shreds

7 oz. Grilled chicken tenders diced small

1/4 cup Cooked red bell pepper diced small

1/4 cup Cooked Vidalia or sweet onion diced small

Preheat oven to 350˚. In a blender or NutriBullet, mix eggs, milk and flour until blended, season with salt, pepper or whatever you’d like. Pour into a bowl and add all cheeses, cooked veggies and cooked meat. Stir to combine and then pour into an 8”x8” or 9”x9” square glass dish. Bake for 60 minutes. Let stand 5-10 before serving. You can add whatever cheeses, veggies or meats suit your taste. The small amount of flour firms up the sides and bottom making the “magic crust” while saving tons of calories. The Nutrition Facts are based on recipe above. FYI - the heavier meats, ie. ground beef tend to fall to the bottom. Serving size is approximately 2”x2 1/2”

Nutrition Facts

Servings 12

Per serving:

Calories 120

Protein 12g

Fat 5 g

Cholesterol 92 mg

Sodium 128 mg

Potassium 145 mg

Total Carbohydrate 7 g

Sugars 2 g

[recordsmom 52]

I'm 3 weeks post-op and here's one of my favorite recipes:

Magic Crust Quiche

Ingredients

2 cups 1% Lowfat Milk

1/2 cup All-purpose flour

5 large Eggland’s Best eggs

3 slices Sargento 2% Reduced Fat Pepper Jack cheese slices (cut or torn into small pieces)

3 slices Sargento 2% Reduced Fat Swiss cheese slices (cut or torn into small pieces)

1/2 cup Sargento Sharp Cheddar 2% Reduced Fat Cheese shreds

7 oz. Grilled chicken tenders diced small

1/4 cup Cooked red bell pepper diced small

1/4 cup Cooked Vidalia or sweet onion diced small

Preheat oven to 350˚. In a blender or NutriBullet, mix eggs, milk and flour until blended, season with salt, pepper or whatever you’d like. Pour into a bowl and add all cheeses, cooked veggies and cooked meat. Stir to combine and then pour into an 8”x8” or 9”x9” square glass dish. Bake for 60 minutes. Let stand 5-10 before serving. You can add whatever cheeses, veggies or meats suit your taste. The small amount of flour firms up the sides and bottom making the “magic crust” while saving tons of calories. The Nutrition Facts are based on recipe above. FYI - the heavier meats, ie. ground beef tend to fall to the bottom. Serving size is approximately 2”x2 1/2”

Nutrition Facts

Servings 12

Per serving:

Calories 120

Protein 12g

Fat 5 g

Cholesterol 92 mg

Sodium 128 mg

Potassium 145 mg

Total Carbohydrate 7 g

Sugars 2 g

That sounds so good! I'm going to save that for future reference.

[nancynew 198]

I'm 3 weeks post-op and here's one of my favorite recipes:

Magic Crust Quiche

Ingredients

2 cups 1% Lowfat Milk

1/2 cup All-purpose flour

5 large Eggland’s Best eggs

3 slices Sargento 2% Reduced Fat Pepper Jack cheese slices (cut or torn into small pieces)

3 slices Sargento 2% Reduced Fat Swiss cheese slices (cut or torn into small pieces)

1/2 cup Sargento Sharp Cheddar 2% Reduced Fat Cheese shreds

7 oz. Grilled chicken tenders diced small

1/4 cup Cooked red bell pepper diced small

1/4 cup Cooked Vidalia or sweet onion diced small

Preheat oven to 350˚. In a blender or NutriBullet, mix eggs, milk and flour until blended, season with salt, pepper or whatever you’d like. Pour into a bowl and add all cheeses, cooked veggies and cooked meat. Stir to combine and then pour into an 8”x8” or 9”x9” square glass dish. Bake for 60 minutes. Let stand 5-10 before serving. You can add whatever cheeses, veggies or meats suit your taste. The small amount of flour firms up the sides and bottom making the “magic crust” while saving tons of calories. The Nutrition Facts are based on recipe above. FYI - the heavier meats, ie. ground beef tend to fall to the bottom. Serving size is approximately 2”x2 1/2”

Nutrition Facts

Servings 12

Per serving:

Calories 120

Protein 12g

Fat 5 g

Cholesterol 92 mg

Sodium 128 mg

Potassium 145 mg

Total Carbohydrate 7 g

Sugars 2 g

Will save this recipe , thanks for sharing. When I can eat solid food this will be on my list. I like that I can make it and eat several meals.

[beachgal2935 596]

@@nancynew The quiche also freezes quite well. I made one yesterday with 93% lean ground beef & a little taco seasoning. It was absolutely delicious. I'm tolerating ground meats better at this point being only 3 weeks post-op. The chicken, though I try to chew it very thoroughly, always feels like it's sticking in my lower esophagus. Not a good feeling. I tried a little tender flaky fish at lunch this past Monday and it too felt like it was sticking. That's why I like this quiche

[nancynew 198]

@@nancynew The quiche also freezes quite well. I made one yesterday with 93% lean ground beef & a little taco seasoning. It was absolutely delicious. I'm tolerating ground meats better at this point being only 3 weeks post-op. The chicken, though I try to chew it very thoroughly, always feels like it's sticking in my lower esophagus. Not a good feeling. I tried a little tender flaky fish at lunch this past Monday and it too felt like it was sticking. That's why I like this quiche

Able to freeze makes it even better.

I'm only 8 days post op so not back to real food yet. Another 6 days of liquids and cream Soups. I could also try ground chicken or turkey. The taco seasoning sounds tasty.

I will be happy to be able to chew food again. Keep the recipes coming and I will also share with everyone if I come across a good one.

[nancynew 198]

Good morning all. 10 days post op today. First follow up appt today with NUT. Few more days of this liquid then move to soft foods. Can't wait to have a soft boiled egg or cottage cheese.

[nancynew 198]

Just sharing .... I've just learned that Pinterest has a large amount of high Protein recipes.