Friday, March 20, 2009

Step 2

Every week for the next 12 weeks, I would like to post a 12 step series. I plan to personally work through each of these twelve steps and I encourage you to do the same. What I write following each step is a window into my journey. I hope that through sharing our stories and working through the OA 12 step program together, we can overcome the addiction that is food. ~celticfaery~

2. Came to believe that a Power greater than ourselves could restore us to sanity.

I have come to say my peace about this step 4 times now. I have gathered my thoughts, hit reply and then left without commenting. Coming to terms with a higher power has always been a struggle for me. I believe in God (the father, the son and the holy spirit). I have cried out many times in my life, ignored him many times in my life and have seen him pull me out of some dark situations even when I didn't ask for his help, as well as him not answering when I desperately wanted his help. I guess the bottom line is that I never did and still don't fully trust...I don't listen to that voice inside my head when God is trying to speak to me or guide me...I always think I can fix this or I have a better way. Well look where "my way "got me. I have teeter tottered from being somewhat religious, to overboard religious, to rebellious against religion..all over the place. I have finally come to a point in my life where I don't believe in religion. I believe it is about your personal relationship with Jesus, your time with him, the bible,positive influences in your life and the choices you make. Like I said before all my choices got me to where I was pre-op. A miserable, super morbidly obese woman that was slowly dying and had not lived life in over 10 years. I was literally drowning in my fat. It wasn't that I didn't believe God could take away my food addiction..I knew he could but I didn't believe he would do it. I wasn't worthy. I had told myself for years that I didn't deserve happiness, that I didn't deserve to be loved because of a choice I had made 15 years prior (I won't disclose that choice in this public forum) and as long as I packed on the pounds and stayed fat no one would want me. I was punishing myself so even though I cried out to God to help me and why did he let me get fat and woe is me..I continually shut him out. I finally had a break through in that area and finally realized that God has forgiven me already, I need not ask for continuous forgiveness. I needed to forgive myself. I have been working on that for about a year and a half now. Surgery was the first step in showing me that I am worthy to have a good life. I am finally starting to truly love myself. After watching my dad slowly go from the strongest, able bodied happy go lucky man I know to a frail handicapped angry man over the past few years. God and my dad has shown me that if I don't correct my actions with food and smoking that I am going to be in my dad's shoes in the near future and I will be alone. My dad has said to me many times," I don't care how big you get I love you no matter what but I worry about your health and I don't want you to end up like me..unable to walk because of weight and neuropathy, unable to work because of diabetes and congestive heart failure and unable to breath because of emphysema." It has been a painstaking journey to watch my dad slowly die and the toll it has taken on my mother. I have had lots of conversations with God here recently as you can imagine trying to understand why my dad lays in a hospital on a ventilator. Sometimes we don''t always understand but that is where faith comes in and trusting your higher power and that there is a reason most of the time. Is it because he has unfinished business, is it a punishment for something he did in his lifetime..or was it to show me my future and save my life? I am not where I want to be but thank God I am not where I used to be....Me and God have a lot to sort out still.

Friday, March 13, 2009

Step 1

Every week for the next 12 weeks, I would like to post a 12 step series. I plan to personally work through each of these twelve steps and I encourage you to do the same. What I write following each step is a window into my journey. I hope that through sharing our stories and working through the OA 12 step program together, we can overcome the addiction that is food. ~celticfaery~

Step 1. We admitted we were powerless over food — that our lives had become unmanageable.

Ok here I go....

I am powerless over food. Prior to surgery, my food choices and how much I ate put me in misery. I blamed my 381 lb exterior on depression, heredity and Grave's disease. While those did play a part in my weight gain, I allowed them to be the excuse for it. I lost control of my life. I didn't speak up for myself or my children because if I did someone might notice me and highlight on the fact that I am fat and have no opinion. I let my house go because I never felt like cleaning and I slipped in my parenting because instead of getting up and taking the computer away from my daughter when she was told to get off...I instead sat in the recliner and begged her to listen to me. I didn't want to go to parties, shopping or most anywhere because I couldn't walk far. I didn't even visit my father in the hospital a few years back because the parking was too far and I knew I would be in pain. I chose to have no love life because it is easier to stay buried under the wall of fat, that way I don't get rejected like I had my entire life by boys and then men. I was always a thick girl and of course all the guys flocked to my friends and not me. My grandfather has always said to have such a pretty'd be a beautiful girl if you'd just lose weight. My life was unmanageable. I allowed food and other people to dictate to me how I was to feel and live. It took away more than 10 years of MY life and as I watched my father's health deteriorate from diabetes, congestive heart failure, neuropathy and emphysema; I knew I had to take back control. I had to quit talking about it and wishing for it. I had to find a solution.

The sleeve, self determination and willpower WILL deliver me from my addiction to food. I have already given up a 12 year addiction to smoking 1 ½ packs a day and a lifetime addiction to caffeine and soda. At 40 lbs lighter, I can already feel a difference but I can also see my weaknesses and have already slipped a time or two. It will be a long journey but I will not beat myself up when I fall. I will simply pick myself up, brush myself off and keep going because with the Sleeve I can not fall no where near where I had already fallen to. It will not allow that. I will not allow that.

Thursday, March 12, 2009

Looking for new foods

I am looking for new, healthy recipes. Tired of the same ole stuff. I know we are supposed to stick to mostly low carb and some of these recipes are a little higher in carbs than I'd like but I think #1 if it's a healthy choice and #2 if the carbs are good carbs it should be ok. Plus I think some of the recipes can be adjusted to lower the carbs and to our tastes. I know for a few that call for wheat flour, I might substitute the low carb baking mix/flour. I haven't tried any of them yet but wanted to go ahead and post so I didn't lose them. I will come back and edit them once I have adjusted things and tasted them. These are all Biggest Loser recipes...some of the nutritional information is listed at the beginning of the recipe and some at the end.

Fancy Fish Sticks
Jillian Michaels' own twist on a family favorite.
203 Calories, 4.5g Fat, 33.6g Protein, 223mg Sodium, .2g Fiber, 5.3g CarbohydratesYield: Serves 4

11⁄2 pounds grouper (haddock or cod work well, too)
cooking spray
1 Tbsp. fresh lime juice
1 Tbsp. fat-free mayonnaise
1⁄8 tsp. onion powder
1⁄8 tsp. freshly ground black pepper
1⁄2 cup fresh breadcrumbs
11⁄2 Tbsp. melted Smart Start
2 Tbsp. chopped fresh parsley

Preheat oven to 425°F.
Place fish in an 11x7-inch baking dish coated with cooking spray.
Combine lime juice, mayonnaise, onion powder, and black pepper in a small bowl, and spread over fish.
Sprinkle with breadcrumbs; drizzle with Smart Start.
Bake for 20 minutes, or until fish flakes easily when tested with a fork.
Sprinkle with parsley and serve.

Rocco's Grilled Chicken Caesar Salad
Chef Rocco offers a healthier twist on this classic salad prepared by Heba.
291 Calories/ServingYield: Serves 4

Pam spray
4 large garlic cloves, 3 of them chopped
4 slices Ezekiel Bread
4 boneless skinless chicken breasts, about 1-1/3 pounds
Nu-Salt and freshly ground pepper to taste
1 cup fat-free sour cream
1 tablespoon Dijon mustard
juice and zest of 2 lemons
2 tablespoons grated pecorino-romano
1 large head romaine, cleaned and cut into bite-size pieces

Preheat oven to 350
Place bread on a baking sheet and bake until golden brown and very crisp, about 8 minutes
Lightly bruise 1 whole garlic clove and rub it over the surface of each piece of bread
Cut bread into 1-inch cubes and set aside
Meanwhile, preheat a grill or grill pan over high heat
Season chicken breasts with Nu-Salt and pepper and spray lightly with Pam
Grill about 4 minutes per side, or until charred on the outside and just cooked through
Remove from grill and keep warm, Slice
Meanwhile, together the 3 chopped garlic cloves with the fat-free sour cream, Dijon mustard, lemon juice and zest and pecorino
Season with freshly ground black pepper and Nu-Salt
To serve, toss together the romaine with the sliced chicken, dressing and croutons
Adjust seasoning, if necessary
Although no actual salt is called for in this recipe, please add it as you see fit

Rocco's Whole Wheat Pizza
Enjoy a homemade pizza with significantly less fat and calories than the usual pie.
320 Calories, 7g Fat, 2g Saturated Fat, 5mg Cholesterol, 610mg Sodium, 53g Carbohydrates, 8g Fiber, 2g Sugar, 15g ProteinYield: Serves 8

1 tsp. molasses
1-1/2 cups warm water (about 110 degrees F)
1 Tbsp. active dry yeast
2 tsp. extra virgin olive oil
1 tsp. salt
3-1/2 cups whole wheat flour plus extra for rolling/kneading
2 cups Veggie Marinara Sauce
1/2 cup chopped fresh basil
4 oz. reduced fat mozzarella
1/4 cup grated Parmigiano-Reggiano

In a large bowl, dissolve molasses in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the additional whole wheat flour, if necessary, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 5 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 4 pieces. Form each into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 550 degrees F (220 degrees C) with pizza stone in oven. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a pizza peel with cornmeal. Dock dough with a fork. Slide dough onto pizza stone in the oven and bake for 2-3 minutes.
Remove from oven and spread about 1/2 cup sauce on baked dough leaving a 1/2-1 inch border. Sprinkle sauce with basil. Mix cheeses together and sprinkle 1/4 of the mixture over the sauce. Slide pizza back onto the pizza stone in the oven and bake 4-5 more minutes, or until cheese is golden brown and bubbling and crust is brown and crispy. Repeat with remaining dough to 3 times to make 4 pizzas total. Allow to cool for about 2 minutes, cut into wedges with a pizza wheel and serve.

Southwestern Chicken PileUp
Nachos without the grease and guilt.
356 Calories, 38g Protein, 38g Carbohydrates, 6g Fat (1g saturated), 68mg Cholesterol, 8g Fiber, 489mg SodiumYield: Serves 1

1 tsp. salt-free Mexican or Southwest seasoning
1/4 tsp. garlic powder
1 small (1/4-pound) boneless, skinless chicken breast, trimmed of visible fat
1 whole-wheat pita (6 1/2" diameter)
2 Tbsp. hummus, preferably red-pepper flavor
2 Tbsp. no-salt-added canned black beans, drained
Several red onion strips
Several red bell pepper strips
2 Tbsp. chopped tomato
2 Tbsp. chopped fresh cilantro leaves
2 Tbsp. finely shredded Cabot 75% Light Cheddar Cheese
4 tsp. guacamole or fat-free sour cream (optional)

Preheat the oven to 450°F. Preheat a grill to high heat.
Sprinkle the seasoning and garlic powder evenly over the chicken. Place the chicken on the grill rack. Reduce the heat to medium. (If it is not possible to reduce the heat, cook the chicken away from direct heat.) Grill for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Transfer to a cutting board and let stand for 5 minutes. Chop the chicken into bite-sized pieces. Set aside.
Meanwhile, place the pita on the grill rack. Cook for 1 to 2 minutes per side, or until lightly toasted. Place the pita on a nonstick baking sheet. Spread evenly with the hummus. Top evenly in layers with the beans, the reserved chicken, onion, red pepper, tomato, cilantro, and cheese.
Bake for 6 to 8 minutes, or until the cheese is melted. Let stand for 5 minutes. Transfer to a serving plate. Slice into 4 wedges. Top each wedge with a teaspoon of guacamole or sour cream, if desired.

Winning Fried Chicken
Daniel from Biggest Loser 7 says this is "stinkin' awesome!"
173 Calories, 29g Protein, 9g Carbohydrates, 2g Fat, 66mg Cholesterol, 1g Fiber, 171mg SodiumYield: Serves 2

3 Tbsp. fat-free plain yogurt
4 large fresh basil leaves, chopped
1 tsp. chopped fresh oregano leaves
1 tsp. chopped fresh thyme leaves
1/4 tsp. garlic powder
pinch of salt
pinch of ground black pepper
4 Tbsp. Ian's Whole Wheat Panko Breadcrumbs, or finely crushed Wasa Light Rye Crispbread
2 small 1/4-pound boneless, skinless chicken breasts, trimmed of visible fat
Mustard or low-fat, low-sodium marinara sauce to taste (optional)

Preheat the oven to 400 degrees F. Lightly mist a small nonstick baking sheet with olive oil spray.
In a medium shallow bowl, combine the yogurt, basil, oregano, thyme, garlic powder, salt and pepper. Stir to mix well.
Place 2 tablespoons of bread crumbs or crushed crispbread in another medium shallow bowl. Set next to the yogurt mixture. Dip one chicken breast into the yogurt mixture to coat. Transfer to the crumbs to coat evenly. Place on the prepared baking sheet. Add the remaining two tablespoons crumbs to the owl. Repeat the procedure with the second breast. Place on the baking sheet, not touching the other breast.
Bake for 10 minutes. Flip the chicken and bake for 8-10 minutes, or until no longer pink. Serve immediately with mustard or marinara sauce on the side, if desired.

Amanda's Cheesy Eggplant Lasagna
Total Time More than 1 Hour Preparation Time 1 hour Serving Size 6 Preparation Method Bake Preparation Method Broil Preparation Method Stove-Top Level of Difficulty Moderate

2 medium eggplant, peeled and cut into 1/4-inch-thick lengthwise slices
1 pinches of garlic salt, or to taste
1 package (1.25 lb) JENNIE-O TURKEY STORE® Lean Ground Turkey
1 package (8 ounces or more, to taste) sliced fresh mushrooms
1 clove garlic, minced
1 teaspoon Italian seasoning
2 cup low-fat marinara sauce
1 3/4 cup finely shredded low-fat or fat-free mozzarella cheese
From The Biggest Loser Cookbook

Preheat the broiler. Lightly mist a 13" x 9" glass baking dish with olive oil spray. Set aside.
Lightly mist the eggplant with olive oil spray. Place on a medium nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3 to 5 minutes per side, or until tender and browned in spots.
Meanwhile, lightly mist a medium nonstick skillet with olive oil spray. Set over medium heat. Crumble the turkey into the pan. Cook, breaking into chunks with a wooden spoon for 3 to 5 minutes, or until lightly browned and no longer pink. Remove turkey. Lightly mist skillet with olive oil spray and add the mushrooms and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining in the pan and the mushrooms are starting to brown.
Preheat the oven to 350°F.
Place half of the eggplant in a single layer in the bottom of the reserved baking dish. Top with half of the mushroom mixture, half of the cooked turkey, 1 tsp. Italian Seasoning, half of the marinara sauce, and half of the cheese. Repeat the layering with the remaining eggplant, mushrooms, turkey, seasoning, sauce, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the aluminum foil. Bake for 10 to 15 minutes, or until hot and the cheese is bubbly. Remove and let stand for 10 minutes. Cut it into 6 equal portions. Serve immediately.
This recipe is Biggest Loser Approved
4 servings
Calories: 305
Total Fat: 4 grams
Saturated Fat: 1 gram
Monounsaturated Fat - 1 gram
Sodium: 749mg
Cholesterol: 57 mg
Total Carbohydrate: 34 grams
Dietary Fiber: 9 grams
Sugars: 7 grams
Protein: 37 grams

Heather's Mexican Roll up
Total Time Under 15 minutes Preparation Time Under 15 minutes Serving Size 5 Preparation Method Stove-Top Level of Difficulty Easy

nonstick cooking spray
1 (1.25-pound) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
5 (7 to 8-inch) whole wheat flour tortillas
5 tablespoons fat-free sour cream
2 cups shredded romaine lettuce
2 cups seeded, chopped tomato
1 cup salsa

From The Biggest Loser Cookbook
Place a nonstick skillet on medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with oil spray. Crumble the turkey into the pan. Cook, breaking into chunks with a wooden spoon 3 to 5 minutes or until lightly browned and no longer pink. Transfer to a plate. Cover to keep warm. Return the pan to medium heat. Place tortillas, one at a time, in the pan. Cook 30 seconds per side or until warm. Transfer to serving plate. Starting at one side of each tortilla, spread 1 tablespoon sour cream evenly over two-thirds of tortilla. Divide cooked turkey on top of sour cream. Top each tortilla with equal amounts of lettuce, tomato, and salsa. Sarting at filled side, roll up each tortilla. Serve immediately.
This recipe is Biggest Loser approved
Makes 5 servings
Per serving:
Calories: 234
Saturated Fat: less than 1 gram
Polyunsaturated Fat: trace
Mono Fat: trace
Sodium: 582mg
Total Fat: 4 grams
Cholesterol: 46 mg
Total Carbohydrate: 14 grams
Dietary Fiber: 4 grams
Protein: 34 grams

Spinach, Egg and Cheese Breakfast Wrap
Recipe from Biggest Loser Family Cookbook

Wraps are a quick and easy way to get plenty of nutrients any time of the day—if you fill them with smart choices. But be careful when choosing your tortilla. Many varieties are loaded with tons of sodium and don't taste any better than healthier versions.

Ingredients:Serves 1

1 (7 1/2-inch) low-carb, whole wheat or multigrain tortilla
Olive oil spray
3 egg whites
1 ounce (1/2 cup) Cabot's 75% Light Cheddar Cheese , finely shredded
1/4 cup fresh spinach leaves , stems removed

Place a small nonstick skillet over medium-high heat and add the tortilla (no need to add any fat). Heat the tortilla until just warm, about 30 seconds per side after the pan is heated.
Spray a small microwave-safe bowl with the olive oil spray and add the egg whites. Microwave on low for 30 seconds. Continue microwaving in 30-second intervals until the whites are just a bit runny on top. Stir with a fork, breaking the whites into large pieces. By the time you "scramble" and stir them, the residual heat should have cooked away the runniness. If they are still undercooked, cook in 10-second intervals until just done.
Place the warmed tortilla on a plate. Starting at the top, sprinkle the cheese in a 3-inch strip down the center to about 2 inches from the bottom. Top with half of the egg whites, the spinach leaves, then the remaining whites. Fold up the bottom so that the bare part is over the filling. Fold the sides into the center over the egg and serve.

Reprinted from: The Biggest Loser Family Cookbook by Chef Devin Alexander and the Biggest Loser Experts and Cast © 2009 by Universal Studios Licensing LLLP. The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735.
Nutritional Information:214 calories, 27 g protein, 15 g carbohydrates, 5 g fat (2 g saturated), 10 mg cholesterol, 8 g fiber, 493 mg sodium (per serving)

Chicken Salad Dijon with Grapes and Apple
Recipe from Biggest Loser Family Cookbook

Dijon mustard lovers will love this twist on traditional chicken salad—and will also be shocked by the creaminess of the dressing, given that it has about one-third of the calories and one-fourth of the fat usually found in a similar-size serving. Serve over a bed of butter lettuce or fresh spinach or on sprouted grain or multigrain bread.

Ingredients:Serves 4

1 pound trimmed boneless, skinless chicken breasts
3 tsp. extra-virgin olive oil
Salt , to taste
Ground black pepper , to taste
3 Tbsp. fat-free plain yogurt
3 Tbsp. Dijon mustard
1/3 cup chopped celery
1/3 cup seedless grapes , each cut in half
1/3 cup chopped red apple
Preheat a grill to high heat.

Rub the chicken all over with 1 teaspoon of the olive oil and season with salt and pepper. Place on the grill and cook for 3 to 5 minutes per side, or until the chicken is no longer pink and juices run clear. Allow the chicken to cool, then cut it into bite-size cubes.
In a large glass or plastic mixing bowl, whisk together the remaining 2 teaspoons olive oil, the yogurt and mustard. Add the chicken, celery, grapes and apple. Gently toss well to combine. Season with salt and pepper and serve.

Reprinted from: The Biggest Loser Family Cookbook by Chef Devin Alexander and the Biggest Loser Experts and Cast © 2009 by Universal Studios Licensing LLLP. The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735.
Nutritional Information:173 calories, 27 g protein, 4 g carbohydrates, 5 g fat (less than 1 g saturated), 66 mg cholesterol, trace fiber, 361 mg sodium (per serving)

Roasted Tilapia with Fire-Roasted Tomatoes and Olives
Recipe from Biggest Loser Family Cookbook

If you haven't seen them, fire-roasted tomatoes are newly emerging in popularity—you'll now find them with the other canned tomatoes in most major grocery stores. They're packed with flavor yet have no more fat or calories than traditional diced tomatoes.

Ingredients:Serves 4

2/3 cup canned fire-roasted diced tomatoes
12 small green olives with pimientos (sometimes called manzillas), cut into quarters
1 Tbsp. plus 1 tsp. minced onion
1 tsp. freshly crushed garlic or minced garlic
1 pound tilapia fillets
Olive oil in a sprayer (not store-bought spray that contains propellant)
Ground black pepper

Preheat the oven to 400°. In a medium bowl, combine the tomatoes (and their juice), olives, onion and garlic until mixed. Lightly mist the fillets on both sides with olive oil and season with salt and pepper. Place in a single layer in an 11" x 7" glass or ceramic baking dish or the equivalent. Top evenly with the tomato mixture. Roast until the fish flakes easily and is no longer translucent in the center, 10 to 12 minutes.

Reprinted from: The Biggest Loser Family Cookbook by Chef Devin Alexander and the Biggest Loser Experts and Cast © 2009 by Universal Studios Licensing LLLP. The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735.
Nutritional Information:149 calories, 23 g protein, 4 g carbohydrates, 4 g fat (less than 1 g saturated), 57 mg cholesterol, trace fiber, 396 mg sodium (per serving)

Wednesday, March 11, 2009

Food Stages

I am such a slacker these days with posting. So I wanted to post all the food stages and what I was eating and how much so here we go....

Clear Liquids for 7 days (I was on no food for 3 days post op because of my complications. I started clears on my 4th day in the hospital so this stage was a little longer for me, it was actually 10 days until I started full liquids)

I ate chicken, beef and vegetable broth - sugar free popsicles - water - no sugar added apple juice - crushed ice

I tried sugar free jello and crystal light in my water but could not stomach it. It was overwhelmingly sweet and made me nauseous.

It is so hard to get in all the fluids so don't sweat it when you can't. Just try to stay hydrated and get well. My meds counted as my liquids in according to my nurses so I counted them. I didn't really drink in between meals other than I constantly ate crushed ice and drank the water as the ice melted. Here is an example of the 1st few days of clears:

Day 1

Breakfast: 2 oz apple juice - 1 1/2 oz broth - 1 oz water

Meds: 1 oz every 4 hours (5 total for the day)

Lunch: 1 oz water- 1 oz apple juice - 2 oz broth

Liquids other than meals: 6 1/2 oz water - 1.5 oz sf popsicle

Dinner: 1/2 oz broth- 3 oz oj (wasn't supp to have that but it was on my tray and it was good!)

Total for the day : 25 oz.

Day 2

Breakfast: 2 1/2 oz broth - 2 oz water

meds: 1 oz every 4 hours (5 total for the day)

Lunch: 2 oz broth ; 1 bite sugar free jello

Liquids other than meals: 2 oz - (2) 1.5 sf popsicle

Dinner: 3 oz broth

Total for the day: 19.5 oz

Day 3

Breakfast: 1/2 oz water - 1 oz broth

Meds: 1 oz every 4 hours (5 total for the day)

Lunch: 1 oz water - 2 oz broth

Liquids other than meals: 1.5 oz sf popsicle - 4 oz

Dinner: ZERO

Total for the day: 11 (I was sick and nauseated this day)

Full liquids for 7 days

I ate cream of chicken soup - strained cream of mushroom soup - tomato soup - instant mashed potatoes (sometimes with melted cheese and sour cream) - sugar free pudding - protein shakes/drinks and ofcourse anything I ate on clears. I didn't get too creative in this stage. I did try some strained broccoli and cheese soup, it was ok. Cream of chicken was my favorite and off brands were not as good as Campbell's. I found during this stage I started getting my appetite back and noticed I was hungry like every 2 hours. I was still home recooping, so I ate, napped, ate and napped. I was getting in an average of 30-40 grams of protein and around 32 oz of waterby sipping in between meals. I didn't keep up with my calories, fat or carbs. My order of concern was protein, water and feeling better.

Example Day 1
8:30am - 3 oz cream of chicken soup; 1 oz pain med
10:30am - chewable vitamins
11:00am - 2 oz cream of chicken soup
2:00pm - 4 oz protein shake
3:00pm - 1 oz pain med ; chewable vitamins
4:30pm - 2 oz cream of mushroom soup
7:30pm - 4 oz protein shake; 1 oz pain med
9:15pm - sugar free popsicle

Example Day 2
9:30am - 4 oz decaf coffee with atkins vanilla shake; 1 oz pain med
10:30am - chewable vitamins
12:00pm - 3 oz cream of mushroom soup
2:00pm - 2 bites sugar free jello (this is when I discovered I just didn't have a taste for this anymore, it was too sweet and made me nauseaous for a while)
5:00 pm - 3 oz tomato soup
6:00pm - chewable vitamins
7:30pm - 3 oz cream of chicken soup

Example Day 3
7:30am - 2 oz cream of mushroom soup
9:00am - 3 oz tomato soup
10:00am - chewable vitamins
11:00am - 10oz Isopure Grape Frost clear liquid protein (I worked on this all day, I poured it in ice and sipped in place of my water)
12:30pm - 3 1/2 oz cream of chicken
2:15pm - 1/2 snack cup of chocolate sugar free pudding
4:15pm - 3 oz cream of chicken soup
5:00pm - chewable vitamins
6:15pm - 4 oz protein shake
8:00pm - 1 oz brocolli and cheese soup
8:45pm - 2 oz instant potatoes

Pureed/Mushies for 14 days

It was recommended to blend foods so it would be pureed but I never did that. I just chewed extremely well until it was mush before I swallowed. To each his own but this worked for me. I ate anything that was chunky yet soft, that I thought I could chew well and wouldn't have issues with. I still ate some cream of chicken soup, lots of Wendy's chili, corn beef hash, instant potatoes, I found some great recipes on eggface's blog. She is the WLS queen!! I was managing 40-60 grams of protein a day and about 32-48 oz water. My cousin makes this awesome baked mixed beans. I made it up during this stage with a few modifications. It was good comfort food and had to help up my protein (i never did find out the protein per serving) but here is the recipe:

Pre heat oven to 425
Fry and Drain:
1 1/2 lbs hamburger or ground turkey
1 small onion *
1 green bell pepper *
1 red bell pepper *
Combine with:
1- bag Oscar Myer bacon bits
1 cup brown sugar * (you can use brown sugar splenda)
1 - 2 cups ketchup
1 TBSP. mustard
2 - cans Bush's baked beans original
1 - can Great Northern Beans (I use 2 cans)
1 - can Kidney Beans
2 - cans Butter Beans * (I use 2 cans)
Bake at 425 for 45 min. or simmer on the stove or crockpot. I skip the whole oven thing

Example day 1

Breakfast - 4 oz italian bake

Snack - 1/2 snack cup sugar free pudding

Lunch - 4 oz chili

Snack - chewable vitamins ; 4 oz protein shake

Dinner - 4 oz italian bake

Snack - sugar free popsicle

Example day 2

Breakfast - 2 oz corn beef hash

Lunch - 4 oz italian bake

Snack - chewable vitamins ; 1 oz corn beef hash

Dinner: 4 oz baked mix beans

Snack - 2 oz cream of chicken soup

Soft foods for 14 days

I stopped measuring and counting altogether in this stage. For the most part I still used my 4 oz bowls to guide myself but I mostly listened to my stomach and ate slow to know when I couldn't tolerate any more food. I didn't have this surgery to diet. I don't want to spend the rest of my life measuring, weighing, counting calories, fat grams and carbs. This is my plan and if I need to adjust it because my weight loss stops then I will. I eat what I want until I am full and then I enter it into usually just to make sure I am getting in my protein but I only do this during the work week. I ate things like eggs, oatmeal, anything from previous stages, ground hamburger, chicken salad, tuna salad, egg salad. I was averaging 50-65 grams of protein a day and 32-48 oz water in this stage. Water is the toughest for me. My doctor recommended 100% juice to up my water intake and ofcourse count protein supplements.

Example Day 1
Breakfast - 1 scrambled egg with cheese
Snack - string cheese ; few bites chicken salad
Lunch - chicken salad
Snack - protein shake
Dinner - italian bake w/ ground hamburger
Snack - slice of cheddar cheese

Example day 2
Breakfast - 1/2 packet oatmeal (low sugar maple and brown sugar)
Snack - string cheese
Lunch - instant potatoes with sour cream and cheese
Snack - protein shake
Dinner - chicken salad

Regular diet (protein - vegetables - good carbs in that order)

The exception to that rule is I still can't eat popcorn, nuts, raw vegetables, until I am 6 months out. I am to stay away from all bad carbs like pasta, rice, sugar filled junk, chips etc. indefinately or at least until I have reached goal and in maintenance mode. At almost 2 1/2 months out, I have eaten a few cashews here and there, a bite of macaroni and cheese and even a chip or two -Don't judge me lol) I have found these soy crisps that have 9 grams of protein and cure my chip cravings. There is a lot of alternatives out there, you just have to look and plan ahead. When I don't plan is when I make poor choices. I am getting approximately 48-56 oz water a day and depending on what I eat 60-90 grams of protein. I watch and try to stay within 30-40 fat grams and 20-40 carbs. I will adjust when I stop losing.

Example day 1
breakfast - scrambled egg with cheese ; 2 strips bacon
snack - string cheese
lunch - baked chicken ; bite or two of green beans
snack - finish chicken from lunch
dinner - honey bbq salmon ; few bites cabbage, one bite mashed potatoes
snack - scoop of breyers low carb butter pecan ice cream

Example day 2
breakfast - 2 turkey sausage links ; 1/2 packet oatmeal
snack - 8 oz 100 % orange juice
lunch - small ceasar salad with grilled chicken (If I buy salads at fast food places, I usually take a little bit of it and my daughter eats the rest)
snack - cheese
dinner - baked pork chop ; few bites cauliflower/brocolli mix
snack - protein shake ; spoonful of peanut butter