Monday Roll Call
Friday morning at about 430ish our time. I am driving on the northward trip so I dictate when we leave. Dave has his procedures the day before so he will still have some drugs in his system so I volunteered to drive first. The drive through Madison, WI at rush hour is not fun so I want to get through it early.
Open RNY May 7
260/155/140
On November 15, 2010 at 3:25 PM Pacific Time, Gary Bell wrote:
Hello Everyone,My Monday has been filled with mix emotions surgery tomorrow at 7:00 nervous don't know what to expect. But one thing is for sure it is a start of a new life and I am excited. I will check in once I'm home from the hospital.
Have a GREAT evening.
Gary
Open RNY May 7
260/155/140
Holy moley, there's a lot going on here! Glad everyone's OK and made it through Monday. Four more to go.
I've realized I have to try "abstinence" with the grazing. I'm constantly "trying" things to see how they'll do post-op. From a few chips to a few fries to a few Whoppers malt balls, to ... you get the idea.
I have to quit it. And part of that is figuring out what the hell my post-op diet is supposed to look like. I ask my nut for a weekly menu (like the ones we got for purees and soft stages), but she's got nothing. I was able to extract at least a calorie count from her: between 500 and 1,000 per day (w/c is kinda a wide range) with 80 - 100 g protein (b/c I'm 5'9"). But that's pretty much it. There's a list of foods, bascially low fat, high protein and higer fiber items, but I'm not sure what the serving sizes are and what meals should look like.
Dang, I'm so frustrated with figuring out how to eat without any tailored guidance from my program. I trying to do it on my own, by looking at OH folks reporting their daily meal plan, but that's what they ate, not what I should eat, exactly.
Sigh. Sorry for venting. I'm trying to rein in my own overeating tendencies --- actually did pretty well today UNTIL I took a bite of my hubby's fries and his fried chicken sammie in the car. I'm examining why I didn't just leave it alone.
I see that I have to work at home tomorrow night to prepare (figuring out my vites and supps on my own) for my meeting with my bariatric doc in the program on Friday. Then, once that's past, I'm back to OA next Tuesday --- crawling like a parched hobo heading for a mirage in the desert.
I hold a whiff of disgust for myself tonight, with this grazing action. Poo!
I've realized I have to try "abstinence" with the grazing. I'm constantly "trying" things to see how they'll do post-op. From a few chips to a few fries to a few Whoppers malt balls, to ... you get the idea.
I have to quit it. And part of that is figuring out what the hell my post-op diet is supposed to look like. I ask my nut for a weekly menu (like the ones we got for purees and soft stages), but she's got nothing. I was able to extract at least a calorie count from her: between 500 and 1,000 per day (w/c is kinda a wide range) with 80 - 100 g protein (b/c I'm 5'9"). But that's pretty much it. There's a list of foods, bascially low fat, high protein and higer fiber items, but I'm not sure what the serving sizes are and what meals should look like.
Dang, I'm so frustrated with figuring out how to eat without any tailored guidance from my program. I trying to do it on my own, by looking at OH folks reporting their daily meal plan, but that's what they ate, not what I should eat, exactly.
Sigh. Sorry for venting. I'm trying to rein in my own overeating tendencies --- actually did pretty well today UNTIL I took a bite of my hubby's fries and his fried chicken sammie in the car. I'm examining why I didn't just leave it alone.
I see that I have to work at home tomorrow night to prepare (figuring out my vites and supps on my own) for my meeting with my bariatric doc in the program on Friday. Then, once that's past, I'm back to OA next Tuesday --- crawling like a parched hobo heading for a mirage in the desert.
I hold a whiff of disgust for myself tonight, with this grazing action. Poo!
Hi
Here are a couple of menus from my doctor:
Eat 3 small meals a day consisting of half of your stomach pouch being filled with protein followed by vegetable or fruit or both and starch if you have room. Your portion size should be about that of a Lean Cuisine frozen entree plus a small serving of fruit. One serving of vegetables or fruit is 1/4 -1/2 c.
Breakfast: Mushroom and Cheese omelet (1 egg, 4T mushrooms, 1 tsp olive oil with 1 oz melted reduced fat cheese)
1/4 c. fresh cantalope
Lunch: 2 oz. lean deli sliced turkey
1 T fat free mayonnaise
1/4 c. fresh peach slices
1/4 c. steamed green beans
1/4 c. flavored light yogurt.
Dinner: Shrimp or Surimi Stir Fry
3 oz fish cooked with 2 tsp olive oil and carrots, asparagus tips and water chestnuts (1/2 c.)
Water and protein drink starting 30 minutes after dinner (or protein ice cream)
Day 2
Mexican Omelet (1 egg cooked in nonstick spray with onions, peppers, tomato sauteed in 2 tsp olive oil. add 1 oz (1/4 c) shredded fat free cheddar cheese
1/4 c. fresh mango
1/4 c. cooked oatmeal sprinkled with toasted chopped walnuts
1/2 c. skim milk
Lunch:
3 oz chicken breast cooked and chopped mixed with 2 TBSP non fat mayo, celery, onion and pepper
small tomato (stuff chicken salad mixture in tomato
1 small fresh apple sliced
Dinner:
3 oz grilled salmon seasoned with lemon zest, pepper and olive oil
1/4 c. steamed green beans with toasted sliced or slivered almonds
Baked sweet potato seasoned with cinnamon and cloves (1/4 c.)
1/4 fresh watermelon cubed
1/4 cup dannon light and fit yogurt
Protein Choose two 3 oz portions. Choose protein frist removing all visible fat and skin. Bake, roast, grill broil, steam or stir fry.
Dairy: 2servings a day. 1 serving = 1 c. milk or yogurt or 1 oz cheese
Fruits: 2 servings a day 1 serving = 1 small piece of fresh fruit or 1/2 c.
Vegetables: 4 servings a day. 1 serving = 1/2 cup.
Grains/Starches: up to 3 servings a day. 1 serving = 1/4 c. cooked pasta; rice; or cooked cereal or 1/2 slice bread or roll; or 1/2 c. ready to eat cereal.
Fats: Unsaturated fats are liquid at room temperature and are more heart healthy. Saturated fats are solid at room temp. Trans fats and saturated fats are less healthy. 1 serving = 1 tsp oil or mayo, or butter or margarine. 1 TBSP light salad dressing or light cream cheese. Up to 3 servings a day.
Drink 64 oz fluid a day between meals. Season foods with herbs and spices.
I hope this gives you some ideas.
Here are a couple of menus from my doctor:
Eat 3 small meals a day consisting of half of your stomach pouch being filled with protein followed by vegetable or fruit or both and starch if you have room. Your portion size should be about that of a Lean Cuisine frozen entree plus a small serving of fruit. One serving of vegetables or fruit is 1/4 -1/2 c.
Breakfast: Mushroom and Cheese omelet (1 egg, 4T mushrooms, 1 tsp olive oil with 1 oz melted reduced fat cheese)
1/4 c. fresh cantalope
Lunch: 2 oz. lean deli sliced turkey
1 T fat free mayonnaise
1/4 c. fresh peach slices
1/4 c. steamed green beans
1/4 c. flavored light yogurt.
Dinner: Shrimp or Surimi Stir Fry
3 oz fish cooked with 2 tsp olive oil and carrots, asparagus tips and water chestnuts (1/2 c.)
Water and protein drink starting 30 minutes after dinner (or protein ice cream)
Day 2
Mexican Omelet (1 egg cooked in nonstick spray with onions, peppers, tomato sauteed in 2 tsp olive oil. add 1 oz (1/4 c) shredded fat free cheddar cheese
1/4 c. fresh mango
1/4 c. cooked oatmeal sprinkled with toasted chopped walnuts
1/2 c. skim milk
Lunch:
3 oz chicken breast cooked and chopped mixed with 2 TBSP non fat mayo, celery, onion and pepper
small tomato (stuff chicken salad mixture in tomato
1 small fresh apple sliced
Dinner:
3 oz grilled salmon seasoned with lemon zest, pepper and olive oil
1/4 c. steamed green beans with toasted sliced or slivered almonds
Baked sweet potato seasoned with cinnamon and cloves (1/4 c.)
1/4 fresh watermelon cubed
1/4 cup dannon light and fit yogurt
Protein Choose two 3 oz portions. Choose protein frist removing all visible fat and skin. Bake, roast, grill broil, steam or stir fry.
Dairy: 2servings a day. 1 serving = 1 c. milk or yogurt or 1 oz cheese
Fruits: 2 servings a day 1 serving = 1 small piece of fresh fruit or 1/2 c.
Vegetables: 4 servings a day. 1 serving = 1/2 cup.
Grains/Starches: up to 3 servings a day. 1 serving = 1/4 c. cooked pasta; rice; or cooked cereal or 1/2 slice bread or roll; or 1/2 c. ready to eat cereal.
Fats: Unsaturated fats are liquid at room temperature and are more heart healthy. Saturated fats are solid at room temp. Trans fats and saturated fats are less healthy. 1 serving = 1 tsp oil or mayo, or butter or margarine. 1 TBSP light salad dressing or light cream cheese. Up to 3 servings a day.
Drink 64 oz fluid a day between meals. Season foods with herbs and spices.
I hope this gives you some ideas.
Cat Lady
Hi to all:
Tomorrow is my 4 week check up with the nutrisionist. I have no scale but feel like I lost weight since I was there last which was 10 days post op. I am having no trouble with any foods except the potatoe pancakes I ordered at Golden Nugget. Probably too greasy.
Gary you will be fine. Good Luck!
Take care everyone:
Linda
PS Watch out for those deers; seams they come out of no where.
Tomorrow is my 4 week check up with the nutrisionist. I have no scale but feel like I lost weight since I was there last which was 10 days post op. I am having no trouble with any foods except the potatoe pancakes I ordered at Golden Nugget. Probably too greasy.
Gary you will be fine. Good Luck!
Take care everyone:
Linda
PS Watch out for those deers; seams they come out of no where.
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