Recent Posts
Topic: RE: 1 MONTH OUT ----How much have you lost???
Hi there...I am 1 month out too and have lost 26lbs!
Topic: RE: Breakfast
I don't have alot of choice just yet but I have either oatmeal, cottage cheese and a soda cracker, or tuna and a soda cracker.
Contact me at [email protected] for information about the Belleville area support group :) or visit our new OH group page http://www.obesityhelp.com/group/quinte/
Kristina P.
on 3/8/09 6:09 am - IN
on 3/8/09 6:09 am - IN
Topic: Breakfast
I've been having trouble figuring out a healthy breakfast so I just tried to eat a scrambled egg white with a tiny bit of cheese onion and got violently ill. Only the second time this has happened since surgery. Now, I've eaten whole eggs before fine, onions fine, and cheese fine. Weird...
Now I'm lost. What does everyone eat for breakfast that is high in protein and low in fat??
I track everything on The Daily Plate and I'm obsessive about getting the proper ratio etc.
I do about 550 calories a day and don't want to waste them on anything too fatty...maybe I should just go back to a protein shake. Blah.
-Jennifer
Now I'm lost. What does everyone eat for breakfast that is high in protein and low in fat??
I track everything on The Daily Plate and I'm obsessive about getting the proper ratio etc.
I do about 550 calories a day and don't want to waste them on anything too fatty...maybe I should just go back to a protein shake. Blah.
-Jennifer
Topic: RE: Post Op Recipes
| RICOTTA CHEESE PANCAKES | |
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3 eggs, separated 1/2 lb. ricotta cheese Pinch of salt 1 tsp. baking powder 2/3 c. milk 1/2 c. flour Separate eggs and whip whites until stiff. Set aside. Mix together other ingredients. Fold in beaten egg whites. (Do not use egg yolks.) Bake on preheated medium hot griddle. |
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Topic: RE: 1 MONTH OUT ----How much have you lost???
I am not exactly a month out, shy by just a few days. I have lost 31 pre op and I have lost 36 pounds post op
Topic: RE: 1 MONTH OUT ----How much have you lost???
I lost 25 before surgery and have lost 18 since surgery. A total of 43 pounds. I gained about 4 or 5 pounds while in the hospital. It must have been from al the fluids they gave me. I had to lose it again before I could start counting the weight again. So.....long story short. as of today (I haven't changed ticker) I am down 18 since surgery.
You are doing great! Keep up the good work.
You are doing great! Keep up the good work.
HW/297 SW/265 CW/206 GW/165 Lowest Weight 171 (12-09)
Topic: RE: Post Op Recipes
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You can whip up a snazzy, noodlicious casserole in no time. And it'll taste just as good as (if not better than) any other you've had. Don't believe us? Try it and see.
Ingredients:
3 packages House Foods Tofu Shirataki Noodles, Fettuccine Shape
1 packet of tuna (7 oz.) packed in water
1 10.75 oz. can 98% Fat Free Campbell's Cream of Mushroom Soup
1 wedge The Laughing Cow Light cheese, Original Swiss 1/2 cup frozen peas 3 tbsp. reduced-fat parmesan cheese salt, pepper, garlic powder and *cayenne pepper to taste Directions: Preheat oven to 375 degrees. Rinse and drain noodles well. Cut noodles (so they're not completely unwieldy). Microwave noodles for one minute and pat dry. Melt Laughing Cow Light cheese wedge into noodles, microwaving again for 20 seconds if necessary. Mix cheese wedge thoroughly into noodles. Add tuna and peas and stir well. Put noodle/cheese mixture into a casserole dish. Add your can of soup and one tbsp. of parmesan and mix well. Season to taste. Top with remaining two tbsp. of parmesan and bake in your preheated 375-degree oven for 20-25 minutes. Enjoy. Serves 4. *Use cayenne only if you like foods with a spicy kick!
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Topic: RE: Post Op Recipes
Noodle-free Lasagna
| Lasagn-ahhhh.. | ||
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Remember Garfield, that lazy orange cat with a lion-sized appetite? He’d scarf down anything in his path -- pizza, cookies, doughnuts -- you name it, he’d eat it. But his favorite meal in the entire UNIVERSE was lasagna. And who could blame him? That ooey, gooey Italian classic is pretty hard to resist (at least we think so). Good thing this all-veggie version makes it possible for everyone to pig out on the stuff. (Even our "meat" layer comes courtesy of beefy soy crumbles.) We know you’re probably thinking, "NO NOODLES?? Are you off your rocker?!?" Trust us -- this super-creative recipe definitely does the trick, and it's a HECK of a lot healthier than ANY lasagna you're likely to come across, well, ANYWHERE. Ours is SO GOOD, you won’t even miss the noodles (and you DEFINITELY won't miss the calories). Garfield would be proud... Ingredients: 1 lb. (about 3 medium-sized) zucchini; ends removed and sliced lengthwise into wide, flat strips 1 large portabella mushroom; sliced into strips 1 large eggplant; ends removed and sliced lengthwise into wide, flat strips 15 oz. frozen chopped spinach; thawed, thoroughly drained and patted dry 16 oz. canned tomato sauce with garlic flavoring 1 cup frozen ground-beef-style soy crumbles 1 egg white 1 cup fat-free ricotta cheese 1/2 cup shredded fat-free mozzarella cheese 1 tbsp. reduced-fat parmesan-style grated topping 1 tbsp. chopped basil 1/4 tsp. salt pinch nutmeg Directions: Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time). Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside. Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top. Next, sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce. Then, evenly top the lasagna with the mozzarella and grated cheese. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool, cut into 4 pieces, and dig in! |
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Serving Size: 1/4th of recipe (1 SUPER-LARGE portion) Calories: 238 Fat: 2g Sodium: 1,218mg Carbs: 33g Fiber: 11g Sugars: 14g Protein: 25g *4 Points! |
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