What's on your menu today (Tuesday) RNYers?

I don't understand... if you're only allowed 3 meals a day, and you follow that... why not follow the much more important rule of not eating sugar?

Just a little jab to make you think...

If three meals a day don't work for you, make a meal plan that includes planned 'snacks'. Just stay within your calories/protein/carb goals/restrictions and space out your food. I find that it's helped me get the last few pounds off by doing that.

Also, with as early as you are out from surgery, try really hard (ie, just don't do it) not to eat things that aren't low carb/sugar free. You only have the Honeymoon phase to help you lose weight... once things get hard, you want to already be at goal. Don't waste this precious time cheating. You are only cheating yourself and your success

I agree 100% with what pannieanne wrote. I wouldn't think that sugar was part of the plan devised by your doctor. You're less than 6 months post op, in my view, now is the time to be hyper focused and get the weight off. Eating sugar, even if you just tried it to see if you could, won't help, and needing to detox from carbs will only make it harder.

My surgeon was fine with eating 5-6 times a day as long as it was planned and not just unplanned snacking or grazing. I find eating every 3-4 hours helps keep my blood sugar stable and allows me to meet my macros with food.

Good luck and you should absolutely feel free to post here. Tons of good advice and GREAT people!

My doctor's plan is three meals per day with no snacks, eat off of small plates, and eat your protein first with a minimum goal of 60 grams of protein per day.

After the first 6 months, I didn't do any of that the way he said. I told him that I was eating differently, told him what I was doing, he approved it, and said my success was evidence enough that I was doing things well.

He said the "3 meals with no snacks little plate" system is the most easily taught and most easily managed that can work for most patients. He said, "It is not that it is THE way, just the way we teach because it has been shown that plans with more requirements (weighing, measuring, counting carbs, counting calories, etc) are often failures because patients won't really do what is on the plan."

I try to keep in mind the doctor is teaching to the slowest learner in the class and it is not actually the best per se. If you read things here on OH and the menu thread and think you would do better following these recommendations, write down questions and bring them to your next appointment or call your doctor's office.

~Elizabeth

PS. Just because you can eat sugar doesn't mean you should.

This is a great group! I didn't even have an RNY (VSG), but they welcomed me. My surgeon also says 3 meals no snacks, but I have essentially 5-6 small meals (I call 3 meals and the remainder snacks). I eat every 3-4 hours so that I am never over-hungry. I keep my total calories and protein within my maintenance guidelines. However, I started this while in the losing phase as I found that it worked best for me to get in all my protein and not eat foods I shouldn't (like sugar and carbs).

Hello menu friends:

Had a very nice visit with family yesterday. I stopped by and visited with them after I got off work for a few hours, then went home took a four hour nap and then drove back over there for dinner and more visiting. Didn't get home until close to midnight so I didn't get anything posted yesterday, but did put everything in myfitnesspal.

I am so aggravated at the scale. It refuses to move for me. I am going to start doing actual exercise today instead of just relying on the exercise that I get at work. I am hoping that will get the scale moving. I'll going to start waking on treadmill and using my pilates chair I will alternate every other day that I am off. I rely don't have time on work days.

I have only lost 4.6 pounds since May 14th (16 days). My averages for the last 16 days :

Calories - 658, Protein - 92, Carbs - 20

I'm not sure what else I should be doing. I get 10,000 - 12,000 steps when I work days, I get 5,000 - 8000 when I work nights and when I'm not working. I just want the scale to move.

Menu:

Breakfast - Shrimp, 1 Tbsp ****tail sauce

Lunch - chili cheese egg puff, 2 Tbsp salsa

Dinner - Beef Jerky

Snacks - 1.1 oz beef jerky, 5 ounces shrimp, 2 Tbsp sauce

Calories - 672, Protein - 90, Carbs - 27

Have a good day everyone!!

Edited to fix menu.

Hang in there on that scale... if you are being true to yourself, and what you put in your MFP, then the scale will start back up. It's really frustrating when you do everything right and the scale doesn't listen! Check your measurements, try on a pair of tight jeans... there's movement going on, even when the scale is a meanie!

Now, more importantly... please elaborate on this "Chili Cheese egg puff"...

Green Chili Cheese Puff Print Prep time 15 mins Cook time 35 mins Total time 50 mins A super easy and flavorful cheesy protein meal that works for breakfast, lunch, supper, or as a tapas style appetizer to serve with a glass of white wine! Melty cheddar and canned diced mild green chiles provide the winning flavor combination for a make ahead bariatric-friendly meal your entire family will love. Instead of mild green chiles, use diced ham or saut Serves: Makes nine 3x3 squares Ingredients

• 8 large eggs
• 1/3 cup flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• Freshly ground black pepper
• 1 cup, small curd low fat cottage cheese
• 8 ounces reduced fat Monterey Jack or Cheddar cheese, shredded
• 2 Tbsp bacon pieces OPTIONAL
• 2 tablespoons butter, melted
• One, 4-ounce can diced green chilies, drained
• 4 or 5 scallions, thinly sliced

Instructions

1. Beat eggs until light and lemon colored - using an electric hand mixer if desired. Add flour, baking powder, salt, a few grinds of black pepper and blend until smooth. Fold in the cottage cheese, cheese, butter and chilies, and bacon pieces if you want.
2. Pour mixture into 8 x 8 inch glass baking dish that has been sprayed with nonstick vegetable spray. Bake at 325 degrees for 45 to 50 minutes, until edges are slightly puffed and the very center of the puff still jiggles a bit when you move the baking dish. DO NOT OVERBAKE - for a moist cheesy texture, remove from oven when slightly underbaked as the heat will continue to cook it out of the oven.
3. Allow to cool for 10 minutes before cutting into squares and serving with favorite salsa.

My stats using the brand's I chose (in MFP) without the added salsa, but with the bacon pieces.

Calories - 184, Protein - 15, Carbs - 3, Fat - 12

Edited to fix flour amount

That recipe looks delicious, but what does the question mark beside flour mean?

Never mind - when I hit "Print" it filled in 1/3 cup for the flour. Thanks!