This is soooooooo hard

I'm 5.5 mos postop and finding it harder and harder every day to get enough protein and water in. I'm so sick of eating the same foods over and over again. Plus, I've indulged in some higher carb foods here and there. Sometimes they make me dump and get sick and sometimes they don't. I've lost 113lbs from my highest weight a month before surgery and 93lbs since the day before surgery, but I feel so out of control. Anyone else out there going through the postop blues? Kelly

Kelly, I think your weightloss is amazing! CONGRATULATIONS! I am feelin a bit blue too because I am only 3 weeks out and seems at a plateau already.. been the same wt for a week and on liquids! Does not make sense to me why I am starving myself and not losing! However, I fought very hard to get here and I won't let myself blow this because I am hungry..I just have to keep faith that this hunger will pass and I will be as successful as you have been with losing! Keep your chin up and I am sure this too shall pass..as we all know this journey is FULL of ups and downs and that is why we are here right?? To help each other through the tough times!? Please try to keep your chin up, you really are doing wonderfully! Dawn

Hi Kelly, I am sorry that things seem hard for you, but look at what you have lost. I think you are doing a great job. There are going to be ups and downs, honey, but you fought to get where you are. You've lost over a 100 pounds, I would kill just to lose that much. Remember this is a tool, what you do with the tool will depend on whether you lose the weight or gain it back. Frankly, I am really proud of you. Just keep trusting that God will help you, and that you have friends and family there to also lend support and prayers. Hold your head high and just keep telling yourself, YOU CAN DO THIS. I have faith in you. Love Kathy

I think the thing that struck me about your post was the part "sick of eating the same foods over and over". Before my surgery I loved all food equally. I thought picky eaters were crazy or faking. Since my surgery, I have become the one who keeps looking for new recipies and flavors. For example I love small steaks. They have lots of protein, and if you watch the sales and buy in bulk you can get some pretty good prices. But then I have about 10 different spice blends that I shake on them before broiling. The same is true of chicken or fish. You need to find simple ways like that to add variety to the menu so that you can really enjoy your food again. Is there a recipie exchange on here? Remember, these recipies don't have to be just for you. Your family will love them too.

Thank you all for the replies. I was just having a down night last night. My problem is I don't like lots of different flavors so that limits how I season my food. I can't eat eggs since surgery or I puke, and I have eaten so much bacon and sausage, I now wanna gag thinking of them, so that limits things that dont have carbs for breakfast. The hubby says I am also eating more at a sitting, so I'm worried my tool isn't gonna work much longer. I've even contemplated going back on liquids for a week or so and seeing if that lets my pouch settle down. Again, thanks for letting me whine. Kelly

hi kelly, have you tried any of the liquid protein or the tablet protein? I am just now ordering the liquid protein to try it out and my dietician is checking out the website on the tablet protein for me but so far she says it looks promising. we all go through this, just hang in there youve done so well. I too get bored with food these days and tend to eat one thing to exclusion because it either goes down well, or tastes a bit better than something else. . I dont get much in the vegie way these days, and still also struggle with my protein. just hang in there , your doing great!

Joe, Do you mean the Amino 2222 liquid? It's tempting to buy some but I'm so leery of spending good money on bad protein again. Heck, I have a jar of Nectar Roadhouse Lemonaide which I have barely used and I cant stomach it anymore. Please come let us know what your dieticien says about the protein tablets because I can swallow pills when I can't do anything else. Kelly

hi kelly, i so feel you i am a month out of surgery and i am over eating chicken, i am over protein, i find it harder and harder to get all my water in i have tried several differnt drinks and it seems like they all taste bad i hate the taste of splenda, i am so thankful i had the surgery done and i have lost a total of 43 pounds in less than a month, but i often ask myself what have i done?,but i so feel where u are coming from.

Hey Derrick, breaking thread here. Just wanted to remind you and Alexis that the support group meets tomorrow evening at the Lakeway Hospital in the cafeteria. Looking forward to meeting you both. Love Kathy PS< great on the weight loss. Proud of you.

Kelly-here's some recipes and suggestions: I have to preface this post with, do not stray from your physician's/dietician's recommendations! "Spring" Chicken Salad 1 six ounce can chicken ½ cup diced pineapple ½ cup chopped grapes ½ cup chopped apple ¼ cup chopped onion ¼ cup light mayo ¼ cup sugar free light plain or vanilla yogurt Spices to taste (dry ranch dressing, Italian herb mix, Caribbean "jerk" seasoning are all excellent). 1/8 cup whole or chopped cashews Combine chicken, pineapple, grapes, apple & onion in bowl. Mix mayo, yogurt and seasonings together, then combine with chicken/fruit mixture. You can also sprinkle cashews on top for additional flavor and decoration. ENJOY! Easter Pork Tenderloin 1/2 cup reduced-calorie pancake syrup 1 tsp dry mustard 1 tsp ground cloves 1 tsp ground ginger 1 tsp table salt 1/2 tsp ground cinnamon 1/2 tsp black pepper, freshly ground 2 1/2 pound lean pork tenderloin, use two 1 1/4-pound pieces 1.Combine syrup, dry mustard, cloves, ginger, salt, cinnamon, and pepper in a large zip-close plastic bag. Trim pork of all visible fat and cut each tenderloin in half widthwise. Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat tenderloins. Place bag on a plate and refrigerate on bottom shelf, turning bag occasionally, at least 2 hours or overnight. 2.Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them. Broil 5 inches from heat until pork reaches an internal temperature of 160°F, about 6 minutes per side. Let stand at room temperature 5 minutes before slicing. Yields about 4 ounces of meat per serving Better n' Fried Chicken 1/2 cup dry milk powder 2-1/2 tsp paprika 1/2 tsp garlic salt 1 tsp poultry seasoning 1/4 tsp pepper 2 whole chicken breasts, halved and deboned Remove skin and all visible fat from chicken. Put above ingredients in plastic bag with chicken and shake. Place on broiler rack and bake at 350º until browned and juices run clear. (about 1 hour and 10 minutes) Crockpot Breakfast 32 oz. Frozen hash browns 12 eggs 1 lb cooked ham cubed (lean) 1 cup skim milk 1 onion diced 1 tsp. Salt 1 green pepper diced 1 tsp. Black pepper 1.5 cups shredded cheese Make several layers of potatoes, ham, veggies & cheese (in order). Repeat until you have several layers. Beat Eggs, milk, salt & pepper and pour over layers. Cook on Low 10-12 hours overnight. Don't forget there are actually some DECENT options at the drive through: Taco Bell: pintos & cheese (their refried beans are refried in water, not lard), chicken or steak quesadilla (eat the middle and leave the carb filled tortilla) Jack in the Box: chicken fajita pita (300 cal for the whole thing, which you probably can't finish); southwest chicken pita (280 cal for the whole thing); both are low fat Arby's: junior roast beef (leave the bun) Try the Lean Cuisines or Weigh****cher's frozen meals-low calorie, low fat, big variety. Before surgery I would eat one and think "that was a good appetizer, now what's for lunch", now 4 years out from surgery, they fill me up as a meal. Beans: pinto, white, navy, black, etc. are a good protein and fiber source, use a few drops of beano to prevent gas; top the beans with some shredded cheese and you have a "complete" protein. Hope this gives you some ideas! Hang in there, you're doing AWESOME! Pam