My First post-op Thanksgiving

I was wondering how this would go this year, but I am happy to say I was able to enjoy a small portion of the foods I wanted to eat.  Besides wondering what to do with my hands at the table when I was eating more slowly and less volume, I enjoyed both Thursday and friday dinners with family and had no problems.  I focused a lot more on the conversation.  I avoided things that would cause gas like carbonated drinks, rolls, and cake.  I limited the other carbs like mashed potatoes and stuffing, cranberry relish, and pumpkin pie, but I did eat some.  The turkey was wonderfully tender and moist and overall I didn't feel one bit deprived.  It didn't take much to give me a feeling of fullness, so it was easy not to overindulge.  And, I checked my weight, and I still lost 2 lbs last week!  I am so glad I made the decision to get my surgery. 

Oh, Jen, that's WONDERFUL!!!!!  Truly a NSV!!!!  And that you still lost weight is even better!!!!!

As you discovered, it's all about being willing to make changes!!!  Glad you enjoyed your day!

Hugs,

Tia

Thanks, Sweetie.  I hope your Thanksgiving was nice.  Hugs right back at ya!

That's awesome Jennifer!!!  I turned my Mom down for Thanksgiving because I didn't want to spend 7 hours in the car that day and especially just for a meal that I wouldn't be able to eat much of.  Didn't even do Turkey this year but made Mike his favorites: ham, corn, au-gratin potatoes and made roasted butternut squash, sweet potatoes, and carrots for me.  I tried a small piece of ham, 1T au-gratin potatoes, and 2 or 3T roasted veggies.  All yummy.  After dinner I made some sugar-free flourless peanut butter cookies and had 2, they were good and melted in my mouth.  Now, bring on Christmas!!!

Heather

HIJACK!!!!

*Sniff!*  Did someone say cookies!!!!  Couldja spare the recipe for a friend?  LOL!!!

Hugs,

T

Got this from the Recipe Board (I think).  I found the batter to be very sticky so I added 2 or 3 T of almond flour to firm it up somewhat:

1 cup peanut butter
1 egg
1 tsp vanilla
1 cup Splenda

Mix and roll into balls (about walnut sized) and flatten with fork dipped in Splenda.  Bake at 350 for 12 minutes.  

TIPS
-Do NOT overocok -- they will get crumbly since there's no gluten
-Peanut butter is naturally low sugar - the low sugar kind only reduces it by 1g per serving.
-If you're picky about artificial sweeteners, I've done a 3/1 with splenda and sugar to cut the after taste and it's good.  Presently, I do full-splenda in the cookies, and roll in regular sugar and that's good too.  I've also added semi-sweet chocolate chips to shake things up. 

Thanks, beautiful!!!!!

I am SO gonna miss you during the day!!!!  WAAAAH!!!! 

Tia

It all depends on the access changes they've made at work.  There's always e-mail!!

"We'll always have the Maryland Board!!"

Heather, this is so funny you posted this.  I just tried to make a similar recipe on Sunday.  I didn't have any vanilla left, so i put in vanilla protein powder (body fortress) and some butter hoping to have moist dough.  The dough was too crumbly to press criss cross w/ a fork, and after i baked them, they tasted bland and were REALLy crumbly.  Sigh.