What's on Your Monday Menu, RNYers?

I hear you on the MFP tracking! I use it but most of my food is home made and my ingredients are often unusual as well. On the up side I've been able to build in some of my more regular recipes so as time goes on it's getting much much easier!

Great to see you posting. I think it is wonderful to see people at different stages of eating. I know for myself that when I was newly post-op, struggling, because I was SO FULL on shakes (remember, lol?) I couldn't even imagine a day with Sashimi and Chicken Curry in my future!

I do remember! I thought I might never drink a glass of water again without feeling like I was going to explode!

I hope the folks less than 12 months out know that everything changes in progression. It is so important to know what to eat and how much before you can actually eat anything and pretty much everything again! Hope you get a real snow day off today. It's blue sky and 50 degrees here in Tokyo! I swear the winter weather here is fantastic! Remind me when I am complaining about the humidity and sweltering heat and rain in a few months :0

Very delicious menu!

Happy Monday everyone!

i was away most of the weekend and need to cat up on a lot of posts over coffee this morning!

qotd: not really. I find the idea of most "healthy" versions of most treats just as triggering or craving inducing as the real deal. I have made puddings using chia seeds and protein shakes, but that's more to change up the shakes, than be a dessert. For savoury foods, I have bought kale chips a couple of times, and I do make things like turnip fries. But I doubt anyone would consider them to be actually treats hahaha

Menu:

B: protein shake

L: leftover Indian take out

D: same as above (it's so good!) I find it a little tricky to feel confident in the calorie count, so I weigh the protein, but keep the portions smaller than I would typically eat at a meal. Not an ideal solution, but a delicious one.

Have a great day everyone!

Good morning JB and menu crew. It's freezing here this morning and we are supposed to get a ton of snow too. I am going to ask my boss if I can work from home tomorrow as the commute won't be nice.

I'm not sure about fake stuff. Typically before surgery I tried to focus on real food with the thought that it was better to have less of the real cheesecake than to have the fake cheesecake. But I made those egg custard cups a couple of weeks ago for the first time and then the protein ones last week and they have artificial sweetener in them. They've been such a huge help to me so going forward in just not sure. It's early days for me yet so I will figure it out as I go along.

The scale has been so amazing the last few days. I have seen a loss every day. 2.5 lbs Saturday, .8 on Sunday, and .5 today. I'm very excited. Today I weighed in at 245.8 - so just under a total of 50 lbs.

Menu:

B: Protein Shake

L: Leftover Jerk Chicken with cauliflower and cheese

D: Going to try a meatloaf

S Protein Custard

have a great day everyone.

What egg custard recipe do you use? Sounds good!

Here it is- it's from the Bariatric Eating site.

• 1 cup milk
• One 12 ounce can evaporated milk
• 4 large eggs
• 2/3 cup Splenda - I only used 1/2 cup and found it very sweet.
• 2 teaspoons vanilla extract
• Freshly grated nutmeg

Instructions

1. Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside.
2. Combine the milk, evaporated milk, eggs, Splenda and vanilla in the blender and pulse 3 or 4 times until smooth.
3. Pour into the custard cups and grate a generous amount of nutmeg over each one.
4. Pour enough ho****er in the roasting pan to come about halfway up the sides of the custards and bake 25 to 35 minutes, until just set in the center and are still a little jiggly. MAKE SURE YOUR CUSTARDS ARE SET BEFORE REMOVING FROM OVEN - oven temps and size of custard cups vary.
5. Carefully remove the custards from the water bath, and transfer to towel to cool. Serve chilled.

I made it last week with Premier Protein instead of milk and while it did give me a protein boost, it wasn't as good but I might give it another try. Or I may add unflavoured protein powder to this recipe. Actually - I think that's the better option. :)

I'll have to give these a try; thank you!!

I made this last week using Fairlife (high protein) milk and no canned milk. It was very good. Thank you!