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No becky I haven't, but I think I  really need to I have not lost a pound in a week. I will one day get this figured out..

VSG 10 months ago, BMI down from 44 to 32.  That's 308 pounds to 224, highest weight was 336.  Down from 18 tablets a day to 3 and off insulin just after Xmas.  Highest insulin intake was 480 units, 120 units day before the op.  Would like to reach 206 pounds.  VSG tends to work on restriction with little hunger, as the areas in the stomach that signal hunger have been removed - protein first, then veggies and last carbs.  Head hunger can be a real problem!  Atkins seems to be working well for me!

Other figures:  56 inch waist to 38 ( when I wear 36 inch trousers it will be the first time since 1973 when I was 20).  5 XL shirt to L.  Severe sleep apnoea gone.  Life is good 

 Hi Linda,

Day 3 is fabulous.  Congrats on persisting.  It's really amazing how quickly the cravings for carbs and sugar leave the body when it's filled with good quality protein.

Thanks for the support.

This started as a simplified old fashioned baked egg custard recipie like my mom would make.  I modified it to make it sugar free and low carb.  Its similar to a coconut custard pie minus the crust. 

I'm no good with dairy so I substituted almond milk.  I've seen custard recipes using heavy cream or 2% milk.  I'm sure you expert cooks will come up with other variations to suit your tastes. 

Post your versions and/ or let me know how you like this version. 

Nutrition summary:

Calories 85

Fat 6.08g

Carbs 2.82g

Protein 4.37g

There are 85 calories in 1 serving of COCONUT EGG CUSTARD.

Calorie breakdown: 66% fat, 14% carbs, 20% protein.

 

SIMPLE COCONUT EGG CUSTARD

Ingredients

Original recipe was made with sugar, whole milk, and did not contain coconut

1 1/2 cups unsweetened almond milk

2/3 cup Bob's Red Mill shredded coconut

48 drops of EZ-Sweetz liquid sucralose (equal to 1 cup granular Splenda)

5 large eggs

1 tsp almond extract

1 tsp vanilla extract

Directions

Pre heat oven to 400

Whip all ingredients together

Treat pie pan or 11x7 brownie/ biscuit pan with no stick spray

Pour egg mixture into pan

Place in oven on top rack

On bottom rack, place another pan filled halfway with water

Bake at 400 degrees for 15 minutes

Turn oven down to 350

Bake an additional 30-40 minutes until knife inserted comes out clean

Makes eight (8) servings

Variations
Sweeten with granular Splenda (add 96 cal/ 24 carbs total recipe; 12 cal/ 3 carbs per serving)
Flavor with rum or orange extract
Serve with sf syrup of your choice

Nutrition Facts Serving Size 1 serving   Amount Per Serving Calories from Fat 55 Calories 85   % Daily Values* Total Fat 6.08g 9%   Saturated Fat 3.218g 16%   Polyunsaturated Fat 0.426g     Monounsaturated Fat 1.191g   Cholesterol 132mg 44% Sodium 73mg 3% Potassium 76mg   Total Carbohydrate 2.82g 1%   Dietary Fiber 0.7g 3%   Sugars 1.88g   Protein 4.37g     Vitamin A 5% Vitamin C 0% Calcium 5% Iron 4% * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrition Values are based on USDA Nutrient Database SR18

 

I've become lactose intolerant also. A whole new world for me. Fortunately cheese doesn't have much if any lactose in it so it doesn't give me any problems. I can also eat Greek Yogurt which is great because it is low in cals and fat but high in protein.

Here's an article about lactose v. milk intolerance. Maybe something in it will be helpful.

http://www.thekitchn.com/thekitchn/the-cheesemonger/lactose-and-cheese-are-you-really-lactose-intolerant-the-cheesemonger-091917

~Becky