My NUT sucks - any new foods I can have at 6 weeks?

I think regular baked chicken breast is one of the hardest things to eat.  However, I did ok with canned chicken, especially mixed into a chicken salad.  

Also, if you brine your chicken breast before grilling it, that makes it really moist.  (Like deli meat.)

I also made some favorite soups for my family about 6 weeks out and then I froze leftovers in muffin tins.  My plan wants me to strain a lot of liquid out of soups, so I do that, leaving the more liquids parts for my family. One was a favorite ground sausage/white bean/tomato soup, which I would reheat with grated Parmesan.  The other was a thick lentil/ham soup.  The overall effect of both was soft, but the ground sausage and the ham made them substantially filling.  

I know there are carbs in lentils and other legumes, but with my overall food intake being so low, especially then, the amount of carbs was really small for my overall daily intake.  

Another favorite: fish but not tuna!  We eat lots of salmon and talapia on our house.  I would make extra and use leftovers of that for lunches.  Also I found a frozen, breaded talapia at Costco that was a good go-to meal.  Again, carbs in the bread crumbs, but overall low amount.  

It was at about 6 weeks that my regular pre-op life really started to get back into full swing.  I really appreciated having these things for variety and ease on busy days.  

Good for you for sticking up for yourself. It is hard to do that with people who are supposed to be "experts". I had to put my foot down with my care team about my final goal weight early on. They wanted me in the middle of a normal bmi and I felt best at the bottom of a normal bmi. I also have rheumatoid arthritis for 30+ years and the more weight on my joints the more pain I have. That is tough because I can't take any NSAIDS. At the low end of normal bmi I have no joint pain at all. Once they spoke to my rheumatologist who is ecstatic over the weight loss and saw that I was maintaining not losing and didn't have an eating disorder they quit arguing with me about it. Also wanted to tell you that you will probably do best with chicken thigh as opposed to breast. I buy boneless skinless thighs now and they go down just great as they are nice and moist. I ate breast for years because I was always on a diet but even at almost 3 years out,they are too dry now without some sort if sauce or gravy.

Ooh, that is a good rec, thank you! I do like chicken thighs but haven't eaten them in forever. And honestly me sticking up for myself is all due to the people on this board. I read a lot of good info and went from there and the people who commented on my first post educated me so much!!

Yes your NUT is a NUT... At 6 weeks I was on all foods, 6-8 weeks they said you could introduce salad, although I have to say it didn't agree with me until after 3 months. My Surgeon doesn't say no starchy carbs, but it was on the end of the list. Protein first then veggies, and then if you have enough room fruit, then starchy carbs. I would have a carb-type thing like half a piece of toast or something every couple of weeks, but surely not everyday. I have it more often now, but still not everyday.  The biggest thing at this point is food needs to be moist, small bites, eat slowly and chew well.

In the beginning you can get so little in, it has to be protein and a couple tablespoons of veggie..

Everyone differs in what agrees with them, especially in the beginning... I could not eat Tuna, and have always had a hard time with cold cuts. It is trial and error unfortunately. Chicken Thighs may go down easier as they are moister than the breast, as well as if you make things in the Crockpot. Eggs I always tell them to cook them 'soft' when I go out so they aren't dry. I have had pasta a handful of times, but really just a bite or two. Honestly it didn't taste that good to me. I did make Lasagne twice for company,(after I was 5 1/2 months out) I found that easier, could eat a little bit of pasta and eat the insides.

The other thing I would say is don't be afraid of fats... you need them in your diet.

So any of the salads - chicken or egg salad, I've always hated. I really dislike the taste of all mayo and all of those kinds of salads I've tried are just not great tasting to me unfortunately because I would love something new like that right now!

Same goes for fish. I like shrimp, lobster, scallops, crab and I discovered I like tuna but I don't like any other fish really.

I realize that sounds contrary but I'm not trying to be I swear lol. Other than that I'm willing to try just about anything. I'm going to go look at Eggface's site and see if anything looks good to try next week.

I don't eat fish too often, although I have found eating out lobster and crab in the shell are good, because it takes a long time to eat so you don't feel like you are just sitting there while others are eating... When i said salad I meant green salad... the tuna was with mayo and it just balled up in my throat, worst thing ever... Also I still do have a protein shake everyday... Have you checked out the post, 'What's on your menu today RNYers?' I find that really helps me not to get bored and get new ideas.... Like yesterday I had Strawberry cheesecake yoplait 100 greek yogurt with PB2 peanut butter powder mixed in... OMG so good. Got that idea off there although most people do strawberry and PB2 like PB and jelly...

If you don't like the taste of mayo, try cutting it, or replacing it, with FF greek yogurt.  I also make a Mediterranean version with onion, capers, olives and olive oil (no mayo).  Delicious and uses all good, healthy fats. 

Another thing I really like right now is crustless pizza. I put mozzarella cheese on parchment paper and place turkey pepperoni, a little trader joe's pizza sauce, Parmesan cheese, and a little basil and oregano on top. Then I bake it in the toaster oven until the cheese starts to brown. I can get 20 grams of protein in this way. I don't even miss the crust, and you can add whatever toppings you want. But you have to use parchment paper to keep the cheese from sticking.

That sounds very good! No Toaster over though, I wonder if I could do it in the regular oven?

You can actually do it in a nonstick skillit on the stove. I found the recipe on pinterest.

http://www.toprecipeblog.com/2013/12/skillet-pizza.html