Ricotta Bake Question??

jacreasy
on 5/6/12 8:23 am

VSG on 04/23/12

Is the Ricotta Bake on Eggface site part of the mushy stage? Can we eat that now or should I wait. I am allowed to eat tomorrow but over the weekend I have ate a little scrambled egg with cheese and some refried beans and was OK.However I tried some Honey Ham Lunch Meat and it didn't feel so good, so I wont be eating that for a little while!

Thanks

(VSG) HW, 346 SW, 341 CW 176.2 GW, 165

momsy55
on 5/6/12 8:29 am - ME

VSG on 08/22/11

I didn't use the recipe on eggface, but did make a ricotta bake when I went from liquids to soft foods at 2 weeks out, and it went done quite easily. If you toleratd the egg and cheese, you'll probably be fine. Good luck!

HW (recorded) 323 Start of Journey 298.9 SW 263.6 CW 177.8 GW 180

jacreasy
on 5/6/12 8:43 am

VSG on 04/23/12

how did you make yours??

(VSG) HW, 346 SW, 341 CW 176.2 GW, 165

momsy55
on 5/6/12 8:51 am - ME

VSG on 08/22/11

I mixed ricotta, eggs, parmesan and mozzarella cheeses, parsley, minced garlic and a little tomato sauce and baked it covered in foil, at 450 for about 30-45 minutes until a fork through it was clean. It's been awhile, but I think I used a 1lb. tub of ricotta and 2-3 eggs.

HW (recorded) 323 Start of Journey 298.9 SW 263.6 CW 177.8 GW 180

band2sleeve_2012
on 5/6/12 8:53 am

I had the ricotta bake from eggface when I transitioned to pureed last Thursday. Could only eat 1.5 oz at a meal due to limitation of sleeve. Yummy!! and no issues going down ( I chewed the cheesy parts before swallowing).

5'6" HW+SW 300 CW 214 GW 170
Lap Band Removed 1/16/2012 Sleeved 4/24/2012