Looking to connect with others who had bypass surgery in July and veterans

[Kaylieghm 2]

I had bypass surgery on July 20th. It was nearly impossible to eat or drink when I transitioned to the purées stage. I have an appointment scheduled on August 24th for an X-ray with contrast die to see if there are any issues.

I’m supposed to be transitioning to soft food in two weeks, which I’m excited about. I’ve been eating yogurt, low fat cottage cheese, Protein Shakes, low fat cream of mushroom Soup, and retried Beans. I was able to swallow scrambled eggs this morning. This is a lot harder than I thought it would be.

How are you or have you been making it through the early stages after surgery? Any food ideas?

[Tammie G 4]

Hi Kaylieghm,

I am 15 years post as of January 3, 2020. I used my crockpot and ice trays for transitioning to soft foods. Once the food was cooked in crockpot, mashed then placed in ice trays, placed in freezer for future meals. A handheld masher worked well with soft foods-cooked vegetables and meats from crockpot. I still live the lifestyle of a weight loss surgery person. Eating 4 to 5 ounces at meals. No eating and drinking at the same time. No carbonated drink in 16 years. No sweets or fried foods. I Plan and prepare all meals daily. There are occasional left over meals. Planning meals for the week worked for me. My favorite meals were oatmeal with Peanut Butter, cheese eggs with grits (I am from Georgia), tuna salad with eggs, chicken salad, Egg salad, crockpot chicken rice with cream Soup, cubed steak with cream soup, mashed potatoes, sautéed spinach, green Beans, squash. Your process will get easier as you prepare foods you like and can eat. Look forward to reading your process.

[kaRmakat 4]

Hello-
I am 8 days out from surgery and still on liquids and can barely fit them in. I have a week yet before I try purées but right now I feel like I can’t fit enough food in my body to sustain life without pain. Definitely hoping that doesn’t last! Lol! I hope you get the answers you’re looking for or that your tummy heals up so you can get a bit more food in you.

[Kaylieghm 2]

Tammie G,

How have you been doing since your surgery with weight loss? Your chicken rice cream Soup sounds delicious. You inspired me to look for recipes online. I found one for pumpkin custard - see below.

Ingredients	Directions
1 can (15oz) 100% pumpkin puree (not pumpkin pie mix) 2 tsp pumpkin pie spice, or to taste 1 cup egg substitute or 2 whole eggs and 4 egg whites 1 cup 2% milk 6 packets Splenda, or to taste	Put all ingredients in medium mixing bowl. Blend with whisk or hand held mixer until smooth. Equally distribute between ramekins. Place baking dish with ramekins into the oven.
Bake for 60 minutes or until centers are set. You can tell if it is set if a knife can be put into the center of the custard and pulled out clean. Remove pan from oven and place on pot holders or a trivet. Carefully remove ramekins from Water. Use tongs, if needed. Serve warm or cold.

Nutrition Information Per Serving:

Calories 65, Fat 1.2 gr, Carbohydrate 7.5 gr, Protein 6.3 grams. The nutrition information is based on using egg substitute and no whole eggs.

[Kaylieghm 2]

1 hour ago, kaRmakat said:

Hello-
I am 8 days out from surgery and still on liquids and can barely fit them in. I have a week yet before I try purées but right now I feel like I can’t fit enough food in my body to sustain life without pain. Definitely hoping that doesn’t last! Lol! I hope you get the answers you’re looking for or that your tummy heals up so you can get a bit more food in you.

Tammie G,

How have you been doing since your surgery with weight loss? Your chicken rice cream Soup sounds delicious. You inspired me to look for recipes online. I found one for pumpkin custard - see below.

Ingredients	Directions
1 can (15oz) 100% pumpkin puree (not pumpkin pie mix) 2 tsp pumpkin pie spice, or to taste 1 cup egg substitute or 2 whole eggs and 4 egg whites 1 cup 2% milk 6 packets Splenda, or to taste	Put all ingredients in medium mixing bowl. Blend with whisk or hand held mixer until smooth. Equally distribute between ramekins. Place baking dish with ramekins into the oven.
Bake for 60 minutes or until centers are set. You can tell if it is set if a knife can be put into the center of the custard and pulled out clean. Remove pan from oven and place on pot holders or a trivet. Carefully remove ramekins from Water. Use tongs, if needed. Serve warm or cold.

Nutrition Information Per Serving:

Calories 65, Fat 1.2 gr, Carbohydrate 7.5 gr, Protein 6.3 grams. The nutrition information is based on using egg substitute and no whole eggs.

[Kaylieghm 2]

KaRmakat, I’m having the same issue with Water. I’m able to drink 16 ounces of water and two Protein Shakes. This is challenging and can’t wait to eat more of a variety of foods.