damalove

so how are you doing, momof4?

sounds awful girl, sorry.. i dont have anythign like this, but i was getting the pill-stuck-in-throat feeling for a while. it went away, but def have this checked out w occ.

Petra, great post! Fantastic reminder for us all

We know this too well, eh Mark? haha

Creamy Thai Carrot Soup

6 oz low fat-tofu, silken variety

1 1/2 tsp thai curry paste, red variety or curry powder

1/2 tsp salt

2 tbsp mint leaves, fresh, cut into slivers

1 medium garlic cloves peeled

2 tsp ginger root, freshly grated

1/2 cup onion chopped

1 pound baby carrots

2 cup reduced sodium chicken broth or vegetable broth

In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium high heat. Cover, reduce heat to low and simmer for 15 to 20

minutes, until carrots are tender. Stir in curry paste and salt, simmer 1 minute to blend flavors. Remove from heat and cool slightly.

Add tofu to saucepan and puree in pot using an immersion blender (or in a blender in batches) until smooth. Stir in mint and serve.

This soup ROCKS! I leave out the mint, i like to keep it smooth and creamy... MMM delicious and 75 cal per cup. I checked w Dr Miranda and she said it would be fine for "creamy soups" portion of post-op as long as its still sippable (so thin it out some if ur on post op). Im enjoying it now as I just had my 3rd fill and I want to baby my tummy for a day or two...

I found the silken tofu at luckys/safeway/etc for $1.69

here's the link to set up your weight loss ticker: http://www.tickerfactory.com/ezticker/ticker_designer.php?type=3

when you're done it will give you a link. paste that link into your occ forum signature. it will update and appear automatically every time you post.

re: fills

i was at 8.0 cc for 3 months. i hadnt lost any weight in the last two months, was hungry between meals, etc so i went to OCC this past weekend. dr acosta emptied my band, said there was 7.0 in the syringe but the other cc could still be in band or tubing. anyway he added 1.2cc so technically i am at 9.2 ccs. ive been babying it, only had three solid meals since then, but seems to be fine. i can eat just fine, and am no longer starving 2 hours after i eat. so, it appears, its working correctly. i can still eat tortillas rice and pasta, but i continue to abstain from them

i think it might get hard when im on my TOM as thats when i tend to be tight, but for hte other 23 days of the month i think its a good level of fill.

are you getting hungry between meals?

i hope this isn't received poorly but... just one gal's point of view:

two shakes and a lean cuisine sounded like a suicide mission to me when i read it! i opted to do atkins induction for my pre-op (its listed as option three) and dropped 12 lbs in two weeks, i believe... while still enjoying food.

starving is an awful feeling. sorry to hear you are having a rough time with it. the post op is a week of very little hunger, and then it comes abck and all you got is yogurt and soups and its tough. but we get thru, and then we start eatin' and droppin pounds! so keep your eye on the prize. it gets a little worse, then a whole lot better

lol ME TOO i think so much more about timing, when will i have my coffee, when will i be able to drink water again, it borders on obsession. i plan on asking dr so this saturday (but i dont think he'll budge on the official position-no drinks for 1 hour)

Kevin was just thinking of you today! Keep up the good work, Im so happy for you

congrats

congrats

congrats

congrats

congrats

interesting article. ive read it about five times.

i have a question though. if the food passes from the pouch to the stomach within a minute or so, then why do we still need to obey the rule of no drinking immed. after a meal? i dont mind eating slow, i dont mind chewing well, but hte drinking thing annoys me.

any thoughts?

Im going to TJ for a fill and my sissy is coming with, and were wondering if anyone knows a reputable foot doc in TJ for her to have a consult with. she has toenail fungus and is considering a treatment here in US (not covered by insurance), a laser treatment for about $1000, wondering if we can do it in TJ for less. thnx!

If you can't find another fill doc, give this one a try again. He seems pretty reasonable, and he even took time to speak with you to address your concerns. I can totally see feeling a bit embarassed, but they probably won't remember

good luck on your fill scheduling, hope it goes well. keep us updated!

as i said, i have to fly back to OCC bc even w airfare, transport, etc its cheaper than the fill doc 45 mins drive my house. he doesnt use fluoro either. im heading back to TJ this saturday for my third fill.

Hi Momof4.

SOrry it was a bad experience for you....

..but..If you take a look at some of the posters signatures on this board, you'll see they've listed three four, five, even six fills. "Restriction" is built gradually, not in one fell swoop. It might seem like a money-making ploy, to drag it out a bit this way, but really, its for your comfort and safety. You really do not want a doctor that would put 8ccs in your band on the first shot. No matter how you slice it, you'd be puking, PBing, or even unable to keep liquids down. Super awful.

You need time between fills to get used to new eating habits, allow swelling to go down, etc. I think too as you lose more weight, intrabdominal fat decreases and even fat around your stomach, making the band looser, thus possibly requiring a fill/adjustment.

Basically, 3-4 fills is the average number of fills necessary to reach restriction. The amount of CCs they put in your band varies patient by patient. We're all so different, Docs have to basically do trial and error, even under fluoro.

I may as well tell you that OCC recommends having a 'check up' under fluoro after a year and every year subsequently just to make sure things look good.

Fills are an implied cost of the band, aftercare isnt cheap but its so important.

What city is this fill office located in?

I have to spend big bucks for fills - to fly to San Diego, transport to OCC, hotel, plus fill cost for every time I get a fill, bc in my city the only doc that will take mexican banded patients charges $450 per appointment w/o fluoro, and believe it or not that is still more expensive than flying to OCC. I'd jump for joy if I found a doc that only charged $200/per.

Did you end up getting a fill with them after all?

according to their website, those four contestants have had WL surgery and are still overweight hence trying out for the show.

i got stuck once on piece of kinda gummy not-quite-cooked pastry. once got stuck on a chunk of carnitas.

however, there is absolutely nothing i CANT eat. i think i got stuck on those two items bc i didnt chew properly, as ive eaten bread and carnitas several times since then. i have no problem eating eggs, steak, pork chop, pasta, fries, anything.

i will say, although ive had two fills, I am not at full restriction.. im just waiting for a chance to head back down to TJ.

annie had vgb, jessica and montina had lap-band, and rick had bypass.

normally i dont watch this show, but im checking this season out bc a friend of a friend is on this season.

go ada!

hi mark congrats on surgery going well, glad gas pain is your biggest concern right now. i believe every single one of us experienced discomfort from gas post-op. remedies include walking, hot water bottle on tummy, gas-x, hot tea with lemon. gas-x was most effective for me, but since thats not working for you, try walking a bit.

just remember no remedy is going to take the gas discomfort away completely, its a normal expected side effect of lap surgery procedures.

and if the broth is making you gassy, could it be the way youre sipping it, or could it be too rich of a broth?

debbie good for you that youre taking charge

i use spark too and i love it. i love their recipe builder. its such a high quality free service.

wrong use of the word diet - no one is talking about fad diets except you. were talking about food plans, ways to get in the protein veg and avoid the white carbs.

i def. agree the fad diets, cookie diet, lemonade diet, etc are to be avoided.

Glad to share what's work for me. I never was a breakfast person before, but Ive really grabbed hold of hte good habit and its prevented me from mid-morning mindless snacking, ie pretzels cookies scones, etc.

I've posted to the Recipe thread some of my crustless quiche recipes, along with variations.

Take a look:

http://www.occforum.com/index.php?showtopic=12655

Here are some protein ideas, Michele:

Blackened fish - 5oz portion of salmon or other firm fish (I use snapper when its on special). Sprinkle both sides with blackening spices (you can buy mix at grocery store or make your own, google a recipe). Add 1 tsp oil to a nonstick pan that has been preheated over med-high heat. For skinless fillet of snapper, add fish, cook for 4 minutes, flip, cook an addl 3 minutes. Fish will still feel a bit soft, cooked to med-well. For skin-on salmon fillet, add skin side down, cook for 4 minutes, add a thin pat of butter (like 1 tsp) on top of fleshy side, reduce heat to medium, and cover, cooking an addl 3-5 minutes, depending how thick the fillet is.

Pork chops - Marinate 1 1/2 lbs pork chops overnight in mixture of 2 cups lowfat buttermilk, 2T salt, 2T sugar, 1T lemon zest, 1T fresh chopped rosemary, 1T fresh chopped sage. Grill.

Or, make a rub: 1 1/2 tsp kosher salt, 2T fresh chopped rosemary, 2T fresh chopped sage, 1T fennel seeds toasted and ground, 1T olive oil.

I like to do the buttermilk marinade/brine best bc it keeps it juicy. just remember, tiny bites!

Veg: whole head of cauliflower, cut into florets. toss wtih 2T olive oil, 1 tsp salt, 1/2 tsp pepper, 1 tsp freshly grated ginger. Roast for 35 minutes in a 425° oven on a cookie sheet, tossing halfway thru cooking time. Broccoli, cut into florets, add 1T olive oil to pan, add 2 cloves garlic minced, 1/2 tsp chile flake, and broccoli. saute for 5 minutes. add juice of one lemon and about 1/3 cup water or chicken stock. cover and simmer for 5 -7 minutes until broccoli is cooked thru.

When im especially lazy/busy ill nuke a package of frozen shelled edamame and toss with 1T parmesan and juice of half a lemon. half cup serving has 7g protein and is 120 cal, really filling and yummy.

Having a hard time getting protein in the morning? I start every morning with some sort of quiche, filling easy and yummy. I bake this once a week and cut into six slices. I put each slice in a baggie or wrapped in foil, perfect for a ready-in-a-flash breakfast. My doc says 1 egg a day is perfectly fine. My recipe works out to 0.67 eggs per day.

Base recipe:

4 eggs

2 egg whites

1 cup 2% cottage cheese

1/4 cup parmesan, grated

This works out to 108 cal, 5.4g total fat, 12.8g protein, 2g carb per serving.

Sausage Quiche

4 eggs

2 egg whites

1 cup 2% cottage cheese

1/4 cup parmesan, grated

1 tsp garlic powder

1/2 tsp paprika

1 pkg (9oz) Jimmy Dean's precooked turkey sausages

In a food processor, puree eggs, whites, cheeses, spices, and season with a little salt and pepper. Dice sausage and arrange in a greased pie plate or baking dish. Pour egg mixture over and bake for 30-40 minutes in a 350° oven or until center is set and a toothpick comes out clean (depending on whether you're using metal, glass, nonstick bakeware). Makes six servings.

195 cal, 11g fat, 20.6g protein, 3g carb

Ham and Cheddar Quiche

4 eggs

2 egg whites

1 cup 2% cottage cheese

3 oz cheddar, grated

1 tsp mustard powder

1/4 cup scallions, sliced

8oz ham steak

In a food processor, puree eggs, whites, mustard, and season with a little salt and pepper. Dice ham and arrange in a greased pie plate or baking dish. Add scallions and cheddar in an even layer. Pour egg mixture over and bake for 30-40 minutes in a 350° oven or until center is set and a toothpick comes out clean (depending on whether you're using metal, glass, nonstick bakeware). Makes six servings.

243 cal, 15g fat, 22.6g protein, 4.5g carb

Tuna Casserole Quiche

4 eggs

2 egg whites

1 cup 2% cottage cheese

1/4 cup parmesan, grated

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 cup scallions, sliced

6oz can tuna, drained and pressed to remove water

In a food processor, puree eggs, whites, spices, parmesan, and season with a little salt and pepper. Arrange tuna in a greased pie plate or baking dish. Add scallions in an even layer. Pour egg mixture over and bake for 30-40 minutes in a 350° oven or until center is set and a toothpick comes out clean (depending on whether you're using metal, glass, nonstick bakeware). Makes six servings.

207 cal, 13g fat, 21.6g protein, 2.4g carb

* can sub salmon, add 1tsp dill to make Salmon Quiche, nut. info will be similar

Tomato Bacon Quiche

4 slices bacon, center cut

1 cup cherry tomatoes, halved

4 eggs

2 egg whites

1 cup 2% cottage cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

Dash pepper

4 ounces Monterey Jack cheese, shredded

Cook bacon until crisp. Drain off all fat from pan. Add tomatoes and saute for 3-5 minutes until they begin to lose their shape and get soft. Sprinkle in salt and garlic powder. In a food processor, puree eggs, whites, cottage cheese. Arrange cheese in a greased pie plate or baking dish. Add bacon and tomatoes in an even layer. Pour egg mixture over and bake for 30-40 minutes in a 350° oven or until center is set and a toothpick comes out clean (depending on whether you're using metal, glass, nonstick bakeware). Makes six servings.

212 cal, 14g fat, 15.8g protein, 2.5g carb

I have plenty more options ive made in the past: Mexican quiche, with 5oz soy chorizo, 6oz canned chopped green chiles, and 3 oz pepper jack, and 1 tsp chipotle powder. Chicken Gorgonzola quiche, with 6oz roasted chicken, 3 oz gorgonzola or other blue cheese. Bacon Mushroom and Broccoli, with 3 slices bacon, 8 oz mushrooms (saute first in 1.5 tsp of bacon fat), and 1 cup chopped broccoli. Cajun, with 6oz chicken andouille sausage and 1 1/2 cups fire roasted peppers, smoked paprika. Have fun with it -- whatever you'd like in an omelette would be great in a quiche.

Finally, one that doesnt exactly follow the format, but its super delicious:

Pizza Quiche

4 eggs

2 egg whites

3 ounces cream cheese, whipped

1/3 cup half and half

1/2 teaspoon italian seasoning

1/4 teaspoon garlic powder

2 T parmesan, grated

4 oz pizza sauce

3 oz turkey pepperoni, diced

4 oz mozzarella cheese, shredded

2 T black olives, chopped

Beat together cream cheese and eggs till smooth. Add cream, spices, and pizza sauce. Spray a 9-inch or larger glass baking dish with cooking spray. Put the pepperoni and olives in pan, then pour egg mixture over. Evenly sprinkle mozzarella cheese on top. Bake at 375 degrees for 30 minutes or until eggs are set.

249 cal, 18g fat, 15.2g protein, 4.6g carb

All of these recipes can be made with EggBeaters, but I'd recommend using at least 2 whole eggs, so it will set up nicely and have good flavor.

Wishing you a Happy, Full Breakfast

~Dama

Michelle, heres what I do:

breakfast - every day its a crustless quiche. each portion is ~200 cal, and has a min of 18g protein, and <4g carb.

lunch - around 350 cal. 4-5oz protein: flank steak, pork chop, salmon, snapper, chicken cooked w not too much fat. sides are always something green: 1 cup spinach w walnuts and blue cheese, broccoli sauteed in garlic chile flake and lemon juice, edamame tossed with parmesan and lemon juice, cauliflower tossed w olive oil and freshly grated ginger and roasted. 300-350 cal, <6g net carbs, min 25g protein

dinner - same, but i might add a second side, like roasted tomatoes or half an avocado. 300-400 calories, <6g carb, 25-30g protein

snack - 1/2 c greek yogurt, 1/2 c cottage cheese, 1 oz pecans or macadamia or sunflower seed kernels, an apricot, or a slice of flaxbread. snacks should have 150 cal, >5g protein, <5g net carb.

i follow this and always end up around 1100 calories, around 20g net carbs, and min. 70g protein, often more.

i think im having success bc i cook a lot. but i make things in bulk - half an hour making a quiche leaves me w six filling yummy breakfasts. if i buy fish, i buy at least 2 portions, cook them both, eat one and pack the other for lunch the next day. if im making beef chicken or pork i make a full recipe, 4 servings, and then i eat that for lunch the rest of the week. im completely off processed snacks/foods.

id be glad to provide any recipes if you'd like

hey girl congrats on the losses!!! fantastic job so far.

try eating mini-meals, around 150-200 cal four or five times a day, as opposed to 3 big meals. make each mini meal less than 200 cal, with at least 10g protein each, if possible. see if that helps with hunger in the meanwhile til you get your fill. make smart choices, like nuts, greek yogurt, cottage cheese, slices of turkey, broccoli and ranch, stuff like that, instead of a snack like chips pretzels crackers etc.

just adding fruit and veggies to your diet shouldnt cause such a rapid gain, are you sure that is the only thing that has changed? are you eating more in general than before?

as far as fruit, what kinds of fruit are you eating? berries, apricots, plums, watermelon, honeydew, cantaloupe, and figs are all pretty low-carb and shouldnt throw you off. stuff like mango will though bc its incredibly high in sugar with very little fiber.

if you dont have much restriction, you're planning on a fill, and have only added higer carb fruits and veg to your diet, i wouldnt say its the carbs that are killing you but your portion size. are you food journalling? what kind of portion sizes of meats are you eating at each meal? 4oz, 5oz, etc?

ive been following a similar style to atkins plan. i eat around 1300 cal a day, get ~20g net carbs a day, and around 90g protein.

Mushies are not ok during 3-week post op diet. No mashed potatoes, mac n chz, nothing that can't be drunk thru a straw. Stick with it its almost over. I think the Mocha was an ok cheat, much better than if you'd cheated and had mac and cheese

I drank espresso during post op diet, I'd go to starbucks and ask for a double espresso over ice in a grande cup, and then I'd pour in my atkins protein drink (dark chocolate flavor). it was delicious and filling.

After post-op diet, you are to follow bandster rules: eat your protein first (4-5oz), then 1/2 cup of vegetables, and if you have room, some sort of starch, ie brown rice, wheat pasta, etc. eat three solid meals a day, take small bites, and chew very well. avoid drinking your calories, like frappucinos or jamba juice as they slide right thru the band and wont help you feel full at all. thats what I can remember, you may want to email dr miranda for more detail.

i dont have any advice about the swelling mentioned in your other post other than it *will* go down. just give it time.

hi pammie glad you had a good appointment at OCC. now youre on your way again

i think ashley and i might be going next week, woohoo!