Thinking of going Vegatarian.... Any vegatarians here? IF yes, please share your path.

Thank you.

I think it's totally doable but you'll have to be especially diligent about taking your vitamins and minerals, and watch your labs (the big list). Maybe do a test run for 6 months and see how your labs do and be careful about grazing on carbs.  

--gina

Thanks Gina! I think I will start out like New York ***** posted. I will go slow, and see where it leads me. In the mean time, with just shakes, eggs, yogurt and cheese, nuts, i can easily get in over 100g of protein. Maybe just eat meat/chicken very seldom.

xoxoxo

Why not just eat meat/chicken/fish as you can,  and fill in your protein needs with eggs, dairy,  protein shakes as you need to...you don't need to make a "vegetarian decision."  You just need to get enough protein and make sure your labs are all okay.  If meat doesn't agree with you,  then eat it less or not at all as long as you get enough protein through other sources.  Eat loads of eggs,  fish, dairy as you tolerate it...etc etc

I have periods when I get tired of red meat,  so I just eat more eggs, chicken, fish...

Also remember to get your iron in...

Yes NYB, that is what I think I am leaning towards right now.....  What you said and then we shall see where it goes.


Thank you!

I couldn't eat bacon or chicken for almost a year after my surgery.  Nothing excited me except a lobster/shrimp/scallop dinner at Benihana.  I was always disappointed in food or choking it down because I had to.  I was eating to live.  It got much better over time but I think that since I am required to focus on protein the chore aspect of it turns me off from those particular foods.  Now I just like my bacon and chicken crispier but now I eat both a few times per week.  Check out low carb recipe sites.  I have found some recipes that really make eating more enjoyable and mix it up a bit.  Crock pot meals and this one I love also as a side dish:

12 whole fresh mushrooms

• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

ooooooh, sounds yummy!

Sounds sooooo good !

Awww HELL!!!!!!!! That sounds SOOOOOO GOOD! YUMMY! Thank you! I am on this one!

Oh that sounds yummy. What is the name of that recipe? I love, love, love mushrooms!