Going Vegeterian after RNY? Is it possible??
Lunch- leftovers from dinner the night before - homemade soup, vegetarian chili, some sort of beans
Snack- Greek yogurt, almonds, cheese
Dinner- vegetarian chili, some sort of beans, occasionally a slice of thin crust pizza or half a grilled cheese sandwich
Snack- a few pretzels and some cheese, or yogurt
Snack- protein shake, or protein ice cream
Here are a couple of my favorite recipes:
White Chili
2 bags Morningstar Fars fake chicken
one onion, diced
one red bell pepper, diced
one can (4 oz) diced green chilies
one cup salsa (I use medium but you can use hot if you prefer; I just buy the store brand)
three cups chicken or vegetable broth
three cans Great Northern beans
one tablespoon minced garlic
cumin
garlic powder
onion powder
In a big pot, sauté the garlic, onion and diced red pepper in a little olive oil until slightly soft. Add the chicken and sprinkle liberally with cumin, garlic powder, and onion powder. Stir and cook for a couple minutes. Add the broth, beans, green chilies and salsa. Stir. Add ½ teaspoon of cumin, ¼ teaspoon of onion powder and ¼ teaspoon of garlic powder (or more if you want it spicier). Stir. Bring to a boil. Reduce heat and simmer for about 40 minutes.
Traditional Style Chili
2 bags Morningstar Farms soy crumbles
one onion, diced
two jalapeno peppers, diced fine
two cans broth (I use veggie, but you could use beef or chicken)
one can diced tomatoes
one tablespoon minced garlic
chili powder to taste (I use about two tablespoon and it’s medium-spicy)
If you’re using real ground beef, cook it first. If you’re using the soy crumbles, no need. In a bit pot, sauté the garlic and onion in a little olive oil until slightly soft. Add the ground beef or soy crumbles and diced jalapeno peppers and cook for a couple minutes. Add the broth, diced tomatoes and chili powder. Bring to a boil, stir well, then reduce heat and simmer about 40 minutes. Serve it with shredded cheese on top if you like.
Island Red Beans
Four cans kidney beans
one onion, diced
one tablespoon minced garlic
two habanera peppers, diced fine (the original recipe I had for this dish called for poblano or Anaheim peppers but I like it with habaneras. The others might be less spicy, though, if you don’t want it as spicy)
½ cup fresh cilantro, chopped
¾ cup tomato sauce
two cups water (more or less, depending on how saucy you like your beans
½ teaspoon dried oregano
¼ teaspoon black pepper
1/8 teaspoon salt
In a large pot, sauté the onions and garlic in a little olive oil until slightly soft. Then add the diced peppers and cilantro and cook for a few more minutes. Add the kidney beans, tomato sauce, water, oregano, pepper and salt. Stir well and bring to a boil. Reduce heat to a simmer and cook about 40 minutes.
Kelly
Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.
Age at RNY: 55, Height: 5'4", Consultation Weight: 331 lbs-12/1/2009, RNY Surgery Weight: 281 lbs-3/22/2010, Goal Weight Reached: 141 lbs-6/23/2011, Lowest Weight: 126 lbs-12/11/2011,
Current Age: 61, Current Weight: 161 lbs-5/20/2016, Total Weight Loss Maintained: 170 lbs 
http://fortyisthenewfabulous.blogspot.com/
I couldn't believe what I saw when I watched that. It was jaw dropping.
I think we'll probably do lots of salads with nuts, eggs, and cheese on it. Black bean burgers, Vegeterian chili, etc. We'll probably start out really slow too. We don't have much in the way of Organic stores here (no Whole foods, or Trader Joes) so we'll have to hit up farmers markets, or see what our local grocery stores have.
Watch what I eat at myfitnesspal.com username karkar28
