I am feeling so good, I went to the gym today and did 1 mile on the treadmill, i mile on the bike and various other things on the machines.  Nothing hurt and I feel so good.  who would have thought that I would be ready for this this soon. 

I wish I had done this 30 years ago. I'm glad you are doing good too.   It is really fun to have some friends who are at the same post surgery timeframes.  It really is a small WLS world.  Even though we are miles apart, we can still be friends through "cyberspace".  

I'm allergic to shellfish, so I can't comment on how good (or not) this is ....

	Fit & Crabulous!
	This recipe calls for a lot of ingredients, but many of them are kitchen staples. Ingredients: Two 6-oz. cans lump crabmeat, drained (about 1 cup drained crabmeat) 2 1/2 slices light white bread (40 - 45 calories each with around 2g fiber per slice), lightly toasted One wedge The Laughing Cow Light Original Swiss cheese, room temperature 3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original) 2 tbsp. finely diced onion 2 tbsp. finely diced celery 1 tbsp. fat-free mayonnaise 1/2 tbsp. Best Foods/Hellmann's Dijonnaise 1/2 tbsp. finely chopped fresh curly parsley 1 tsp. min ced garlic 1/2 tsp. lemon juice 1/2 tsp. whipped light butter or light buttery spread (like Brummel & Brown), melted 1/4 tsp. Worcestershire sauce dash hot pepper sauce (like Tabasco) dash salt, or more to taste dash black pepper, or more to taste Butter-flavored nonstick spray Optional: additional Dijonnaise (for dipping), lemon wedges Directions: Preheat oven to 450 degrees. Tear lightly toasted bread into pieces and place in a food processor or blender. Pulse until reduced to breadcrumbs, and then transfer to a medium bowl. Add crabmeat, parsley, garlic, salt, and black pepper to the bowl, and gently mix until combined. Add onion and celery, lightly mix again, and set aside. Break cheese wedge into pieces and place in a small bowl. Add egg substitute, mayo, Dijonnaise, lemon juice, melted butter, Worcestershire sa uce, and hot pepper sauce. Whis****il smooth, and pour over the crabmeat mixture. Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture. If you like, add additional salt and black pepper to taste. Prepare a medium-large baking dish by spraying with butter-flavored nonstick spray. Take one-third of the crab cake mixture (about 3/4 cup) from the bowl. Gently form it into a ball, place it in the baking dish, and flatten it into a cake about 1-inch thick -- repeat twice with remaining crab mixture so that you have 3 cakes in the baking dish. Bake in the oven for 14 - 15 minutes, until the cakes are slightly firm and cooked through. Remove carefully from the dish and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting! MAKES 3 SERVINGS
	Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g

Keep track of your liquids and each day try to fit in a little bit more.... that's what I had to do. I went from the first day out of the hospital being 17oz, to now getting in 40-50oz a day. It's getting harder again with not being able to drink for a 2 hour span, 3 times a day (30min before eating, 20-30 minutes to eat, 60 minutes after eating each meal).
As for the protein bullets, can you mix them with something? Or switch to a different kind of protein water or shake?

I did water aerobics through my first pregnancy and I loved it! I can hardly wait until we can afford a gym membership so I can get back to doing it!

Have you tried mixing the bullets with crystal light?
I add the fruit punch to about 20oz of fruit punch crystal light, and I can not even taste it! You really have to get that protein in. I realized that the weight won't come off very well until you take it in and all the water.