Breakfast and Lunch ideas????

Hi Guys,

I had my surgery June 28th. Still not supposed to be eating beef, lamb or pork (but I did make chili with ground beef for supper tonight). I need some some breakfast and lunch ideas. What are your favorites? What are you packing to take to work for lunch?

Eggs are not doing it for me, loved them for breakfast pre-op but just don't care for them now.

Read the RNY or VSG daily menu threads- people at all points post op post thier daily menu.

My go to breakfast is egg based. Breakfast doesn't have to be breakfast food though. Lunch is typically left overs from dinner.

Great tip!

thank you!

Lots of deli chicken and turkey; the boars head brand has curry chicken, pepper turkey, chipotle -- lots of different seasonings to keep it varied. Also, cheese sticks and yogurt were (and are) still my best portable lunch options.

Beat me to it by 1 minute.

I learned from the Grim-master:-)

I'll have to look for the curry chicken. I don't think I've ever seen that one.

I had not seen it before; not sure if it's new or if I just didn't notice it; it's pretty tasty!

As Peach said, it's a good idea not to think of categories like breakfast, or snack. Most breakfasts consist of crappy carbs, like toast, cereal, and orange juice. And people think of snacks as primarily crappy carbs too.

At 8 weeks I was eating a lot of deli meats. They are moist, and thinly sliced and well chewed, they went down well. 2 or 3 slices of ham make a good breakfast.

I ate a lot of deli meat early on and still do! Ham for breakfast with my egg, or I'd roll a slice of my lunch meat of choice with a slice of my current favorite cheese (Swiss) and eat those "roll ups" with mustard. I add a little pickle in them now.

You may not be ready for denser proteins yet, but to food prep for the work week sometimes I'll slow cook a few chicken breasts in the crock pot with broth to keep it moist, then divide it into 3 oz portions. Then I can just grab a "meal" and add a condiment (or "wiggle sauce" as my husband and I call it) or seasoning to make each container different, or throw it on some salad greens.