Help 6 yrs out want to lose 25lbs

Hello everyone I had the rny 1/4/2004 my start weight was 253lbs my short-term goal wt was 150 and the long-term was 130 needless to say I never made to either goal my lowest wt was 159 and settled in to 163-168 I am now at 175 I would atleast like to get down to 150 which will require me to lose 25 lbs ive been jumping rope, squats, and trying to train myself to run but that has been unsuccessful so i am usually walking.

So my question is what exactly is the 5-day pouch test?
How can I learn to run?
How can I get this 25 lbs off?  Yes I still want to get to 130 but 150 will be a start
Any suggestions????

I am anxious to hear responses. I never lost the last 25# and calorie counting doesn't seem to be helping. I have been averaging 900 calaories for last two months and only 2#loss. Thinking of modified Dr. Atkins. Anyone on Dr. Atkins?

I personally despise the whole concept of the 5-day pouch test (but I know that soem people DO find it useful) so I will let someone else address that, and I have severe arthritis (and stuill ahve big boobs) so am not a runner and cannot address that, BUT...

The best way for you to lose weight is to go back to the basics from when you first had your RNY: protein, protein, protein, and water, water, water (but no drinking with meals and no snacking unless it is a protein snack)!  Eat the protein first at mealtime, with just a few bites of fruit/veggies/grains...  Limit (but don;t eliminate) the carbs and cut out any non-protein snacking.

Lora

I agree about the 5-day pouch test. By calling it a pouch test, it makes it seem like it's some special bariatric method when it's really just a fad diet.

Good advice.  I have been struggling and thinking of fasting, etc.   But back to the basics is just what I need.  Thanks.  

Charla I have been considering  atkins as well.  I have heard that it can kind of get you in the habit of healthy eating.  My appetite seems to have increased and my eating habits are not all that great so I have been working on healthier choices.  Trying to stay away from junk food it calls me constantly.  So I have been training myself to snack on foods like fruits carrots cucumbers.  so just trying to see what direction I am headed

Hi Jennifer, I agree with many of the posters here that going back to basics is best, and there are a few ways to do that, and in my personal experience I've seen result when I reevaluate protein, reduce carbs and any sugars, increase water, etc.  :)

I did want to forward you a website I've been researching that I saw on the exercise forum about learning how to run, it's: http://www.c25k.com/

I hope this helps you in your journey.

Keep us posted on your progress!!

~Shannon

I am 2 years out and at goal. I notice that my body is supper sensitive to starchy carbs. So - i decided not to eat them, or really limit them.  i know what carbs affect me - because when i eat them i either get a reactive hypo - or later on crave them.  
There are some that I can tolerate in small qty - and not very often.  there are the one that would have app 50% carbs is in form of fiber, i.e flat-outs, some high fiber crackers, etc.  

my food is - I call it for not WLS people - low fat Atkins. But - I make sure I get enough fiber - from food.  i also try not to have a meal or snack with just carbs.  i.e. flat-outs with cheese or meat, or nut butter; fruits + nuts or whipped cream, etc.  
When my weight is stable - I allow myself more fruits - but no more than 2 servings a day.  And mostly berries, maybe some apples, grapefruit, etc.  i only use banana's in backing high protein banana bread, or muffins (i replace the flour in a recipe with protein powder), etc.  

I start day with proteins - and only allow myself more carbs in evening, if i still have calories left. 

If I need to lose weight - I made sure I eat every 2-3 hrs - small meals, but not skip, Low cal - high protein and if i have fruits - that will only be berries in my shakes or HP yogurt.  When i get where I want to be less 2 lbs - then i can resume normal eating.  The 2 lbs is as a bounce back after low carb diet - once I start eating more carbs - the scale will show at least 2 lbs gain in 1 day.  (glycogen in muscles + water retention)  
My goal is 100+ protein per day and water - lots of water and green teas...

i hope that helps/

Hala, you mentioned you replace the flour in a recipe iwth protein powder? Is that possible? could you share a recipe?

I too am struggling with my wt.
Im down right disgusted with myself and gotta figure out how to get myself back on track...

Thanks,
Karen

Sure. Also check Nik's (Cleopatra -Nik) blogg - she posts on RNY

In the bottom - I  attached Shari' recipe - that I took and modified. 
Enjoy. 

I use canned pumpkin instead of all bananas because pumpkin has more fiber and less sugar.  Also - i use the muffin forms - since it is easy grab and go food- but the muffins get drier once you bake them.  
They freeze great.  But - left on the counter - after a few days - they get moldy, so be careful.  I keep mine in the fridge or freezer. 
Even non - wls people like that.  If I use more fat then I use less eggs and more egg whites. 
I even make some with butternut squash- since I could not find pumpkin in the store.    
When I feel like - I add some dry fruits to the mixture,

Banana and Pumpkin Bread (muffins - makes 24) low carbs and sugar

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1 large bananas, smashed

1 can of pumpkin

0.75 – 1 cup Erythritol (or Splenda) - increse if you want it really sweet

2 large eggs + 1/4 cup egg whites

1.75 cups vanilla protein powder (or chocolate or any other - I use whey concentrate - more "volume")

1 large Tbs of Cocoa (optional – can use more)

1/3 cup coconut oil (melted) – can use butter or other fat

2 tsp baking powder

1/2 tsp baking soda

1/4 cup finely chopped walnuts (I got to have nuts in mine!)

1/4 cup flax seeds, (optional)

½ cup flax meal (optional)

1/8 cup pumpkin Torani syrup (or any other syrup) - or milk or?  

1 tsp ginger

1/2 Tbs cinnamon

Salt

Milk – to make sure the consistency of the batter is not too thick –( it shall be like a thick pudding)

 

Sometimes I add flax seeds and coconut flakes… or dried fruits - just because.. (raisins, goji berries, dry berries, etc)

 

Mix the sweetener, fat, bananas, pumpkin, syrup and eggs for 3 minutes.  Sift protein powder, baking powder, baking soda, cinnamon, ginger salt in a separate bowl.  Add flax meal.  Add dry mixture to the wet. Mix well.  Add walnuts and flax seeds.  Make sure it is not too tick.  Add milk as needed.

 

Oven at 350F.  Grease 2 (12 each) muffin pan.  Pour the batter into the muffin pans (2/3- ¾ high)  and bake for 15 min or until a toothpick inserted into the center comes out clean. 

 

Or use loaves pans 2   4x8" loaf pans instead, filled to about 1/2 each. They're small enough that you get lots of edges and it can cook through and through.  Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
You can dust the top with cinnamon/Splenda before cooking for a nice glossy brown crustiness
 Delicious with butter spread, or a little peanut butter.

 

Banana and Pumpkin Bread – 2 x volume.  Low carbs – very low sugar

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2 large bananas, smashed

2 cans of pumpkin

1-1.5 cup erythritol (or splenda) (or more – depends on how sweet you want it to be)

4 large eggs + ½ cup egg whites

3.5 cups vanilla protein powder

2 large Tbs of Cocoa

2/3 -3/4 cup coconut oil (melted) – can use butter or other fat

4 tsp baking powder

1 tsp baking soda

1/2 cup finely chopped walnuts (I gotta have nuts in mine!)

½ cup flax seeds,

½ cup flax meal

¼ cup pumpkin Torani syrup

1 tsp ginger

1 Tbs cinnamon
salt

Milk (for texture)

Flax seeds, coconut flakes (optional)

 

 

Mix the sweetener, fat, bananas, pumpkin, syrup and eggs for 3 minutes.  Sift protein powder, baking powder, baking soda, cinnamon, ginger salt in a separate bowl.  Add flax meal.  Add dry mixture to the wet. Mix well.  Add walnuts and flax seeds.  Make sure it is not too tick. 

 

Oven at 350 F.  Grease 2 (12 each) muffin pan and 2 loaf pans.  Pour the batter into the muffin pans (2/3- ¾ high)  and bake for 15 min or until a toothpick inserted into the center comes out clean.

 

I like loaves pans 4x8" loaf pans instead, filled to about 1/2 each . They're small enough that you get lots of edges and it can cook through and through.  Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
You can dust the top with cinnamon/Splenda before cooking for a nice glossy brown crustiness

Delicious with butter spread, or a little peanut butter.

From Jupiter - Shari

I modified mine and just today used pumpkin instead of bananas.    I also used some more cinnamon and cocoa - love cocoa.... I used muffin forms (12 per pan) and got 24-30 muffins... Make sure you only fill 2/3 to 3/4 high.
Muffins - 350F for 15 min.  - if you overbake - they come out dry - but still good.

RNY friendly Banana Bread

First-- PKs recipe:
Ingredients:
1 cup splenda
1/3 cup soft margarine (I use 66% reduced fat margarine: 25 calories per 2 tsp)
3 extra large eggs, unbeaten
1 3/4  cups vanilla protein powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (I actually use 4 very ripe bananas which is a lil more than a cup)

Preheat your oven to 350ºF.

Mix the sugar, margarine, bananas, and eggs for 3 minutes. Sift protein powder, baking powder,  baking soda, salt in a separate bowl. Add dry mixture to the wet. Mix well.

Grease a bunt pan. Pour the batter into the pan and bake for 40min  or until a toothpick inserted into thcenter comes out clean. (I use a bunt pan because it cooks more evenly for me.
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Here is Shari's modification...

Here's exactly what I made mine with, so people know some solid stats if they care about such anal retentive crap (like yours truly does):

3 large bananas, smashed (less banana = less carbs)
1 cup Splenda
1 tbsp banana extract
3 large eggs (at least I didn't use Egg Beaters, Tara!)
4.5 scoops Vanilla Body Fortress Protein powder (On sale at WalMart!)
5 tbsp "I Can't Believe it's Not Butter" spread (this crap's pretty buttery)
2 tsp baking powder
1/2 teaspoon baking soda
1/4 cup finely chopped walnuts (I gotta have nuts in mine!)
salt
cinnamon

Follow Peex' directions...and I like to dust the top with cinnamon/Splenda before cooking for a nice glossy brown crustiness. Mmmm. MMMMMM!

I like loaves better than Bundts, so I used three 4x8" loaf pans instead, filled to about 1/2 inch from the top. They're small enough that you get lots of edges and it can cook through and through, just like the bundts. Follow the skinny Canugget's directions. You might cook a shade shorter-- check around 35 minutes.

 Delicious with butter spread, or a little peanut butter.

Stats for whole recipe above:
Cals: 1792
Fat: 88.2
Carbs: 119.8
Protein: 144.2
Fiber: 12.6g

For one fifteenth (1/5 of a loaf as above):
Cals: 116
Fat: 5.8g
Carbs: 7.9
Protein: 9.6g
Fiber: .85g