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About Weight loss surgery and living 
Mar. 21, 2010 5:02 pm 
Updated: May 9, 2010 2:19 pm
I had weght loss surgery four years ago. I was fine, right on track until my husband had a triple bypass folllwed  by MRSA and removal of his sternum. Many months of recover and complications,. During this time I just existed. I  did not thing of  my PROGRAM  but did try to eat healthy given the options at the hospital cafeteria.When a crisis hits,you have to  adapt. You have to try and make the best choices you can at that given moment. Are they healthy? Probably not. But think about what is best...protein, first of all, followed by solid fiber. Forget the donuts, and other .
Mar. 21, 2010 6:45 pm
Hi Muma! My name is Rhonda and I was sitting here thumbing thru recipes when I stumbled on your blog. First of all, I am so happy your husband was able to recover even thru the complications. I had WLS on Nov 18th this past year, so I am only 4 months out. Nothing phases me, not even sugar! I have lost 70 lbs, but still have another 60 or so to go. I am starting to eat more and am scared because the weigth loss is really slowing down. I've went up and down the same 2 lbs for the last 3 weeks. I love carbs and my hubby loves protein. Problem is, my hubs has kidney disease and can't have all the protein I am supposed to have. Yet the doctor says he can have all the carbs he wants. He's retired now and we're always together. I feel horrible if I am eating a protein in front of him and feel I must make a balanced main meal (supper) with protein, and carbs. It's really a battle. I literally don't know how to cook to meet both our needs and I can't pass up a spoonful of potatoes or pasta! Any tips and ideas will be greatly appreciated! Thank you! Now, I have to figure out how to get back here so I can find your reply, LOL!
Mar. 22, 2010 6:54 am
Strawberry...It is normal for you to go through plateaus. So, the slowing may have nothing to do with what you are eating. As far as meals, I have 4 children to cook for and my husband is away. So, I make full, balanced meals. I have started eating my protein while I am helping them prepare their plates. That way, by the time I sit down to eat with them, I am almost full. Then I make myself eat a small serving of some type of veggie then. If I have that urge to eat pasta or potatoes or whatever starchy food they are having, I can usually only get one small bit of it in, but I go away satisfied because it was the last thing I ate. But I find, that I usually never make it to the starchy stuff. Some times I am lucky if I even make it to the veggies. Muma...even after surgery, "life" hits us. It is our true test on how we will cope. I just remind myself that if I am not thinking of taking care of me, then I am shortening the time that I am able to take care of others. So, that extra few minutes that we need to take to eat right will gives us years at the end to be there for others. Stress always tends to send us back in the direction of old habits. Maybe during a non-stressful time, make a list of things you can do to cope during times of stress to get you by. Something you can do is make protein packs. You can make little baggies that have nothing but protein snacks that you can grab with ease. One protein pack may contain a boiled egg, a piece of cheese, and a yogurt. Make several different bags with a variety of things and have them on hand. You can stick them in a lunch box when you have to be away from home.
Mar. 22, 2010 9:17 am
I so agree with you myfoursonsks, however we all need to remember, some can't handle certain foods at certain points in recovery from being post-opt....I still tend to do protein drinks as well. Even though I don't neccessarily have to, I just choose to. But then again i'm in a position at my job, hard to leave my desk when I'm by myself at work for hours. So I tend to bring low calorie, low carb items with me, and depend on my protein drinks to get my through my shifts. But when I'm at home, I tend to lean towards food carbs more then liquid carbs...this works for me. And I do eat my proteins right before I start cooking my family's meal, that way I sit down with a protein drink and chat with them while they eat, my kids felt bad, me not eating like them at the dinner table. But have learned I am eating just in a different way. I actually enjoy the protein drinks. But Strawberry, you will hit plenty of stalling points, I did twice in the 1st year. But I still make it a point to do my walking. If you stress enough over it, you'll stall out longer. Be positive. And I would agree about the cafateria serving issue.....I deal with that a lot working in a hospital. They have done some cut backs and it has affected me depending on certain things I do on my routine on the weekends when I'm working. When there are several people in my office on the weekends I normally have my habit of getting--plain low fat cottage cheese, a small salad with field greens, shredded cheese, a few cherry tomatoes and fat free dressing on the side....well they shut down my salad bar on the weekend and force you to get the large containers pre-made, that have everything in it, I can't handle, and put the cottage cheese serving in it with fruit cocktail...now does that seem fair...a no, It would take me at least 4 days to eat that monster size salad, after I pick out all the stuff they put in it. Cottage cheese has an excellent source of protein. But I always always keep liquid or powder protein I can mix with water with me, so that I'm not craving the carbs and chewing gum...I find that helps me too, because I'm not snacking when I have gum in my mouth. Here's a neat thing, Taco Bell, will add ground beef to the pintos n' cheese for a fraction in price, and it's a perfect serving size for me. Good luck...don't fret, your doing fine. Positive Postive!!!
Mar. 22, 2010 9:20 am
OOppps!! ***not food carbs, I mean food proteins when I'm at home and liquid proteins when I'm working...that was typed in wrong sorry.
May 9, 2010 2:19 pm
Finally got back here! My downfall was not so much the stress during that time as it was availability of wls-friendly food. I was not in a "place" to prepare food ahead of time that was "mine." And then, to top it all off, my biggest offender was that I got in the habit of having a glass or two of wine at the end of the day. That was my real downfall. So now I am trying to develop some healthy habits, throwing away the bad. I know that for all of us, "white carbs" and "soft" carbs are poison. I think of them like flash paper fuel. They burn quickly, do their fuel thing, then are out. And our bodies ask for more. Complex carbs, on the other hand, will burn slowly, over time, like a well-stoked fire. Another thing I developed may not make much sense to you all. I refuse to SNACK. Yes, I will have nuts, or a slice of cheese between meals. But I THINK of those as SUPPLEMENTS. Symantics. But that really does help me to keep my food intake in check.
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Bismarck, Illinois, USA
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San Diego, California, USA

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Mar. 2010

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About Me
From the midwest, farm country. Grandma and my aunts cooked for the teams of field workers who came around to thresh the wheat, pick the corn, etc. I remember my aunt Bonnie's canned shredded meat...beef, pork, with seasonings. Oh how good! Those cooking "genes" are a part of me, and I follow in my mom's cooking steps. Comfort cooking 101!
My favorite things to cook
Homemade chicken and noodles, lasagna, eggplant "pizza", brined turkey, spinach dip made with Greek yogurt, melt-in-your mouth pot roast.
My favorite family cooking traditions
At Christmas my mother always made Pizzelles (Italian iron cookies). She even made them and gave them away as party favors at volunteer banquets. I continue the tradition, and give them away wrapped in a festive bow. My daughter Tina has been carrying this tradition forward, and her extendedd family expects them every Christmas.
My cooking triumphs
On a lark I submitted a recipe (given to me by my husband Ron) to the Aetna Healthy Food Fight contest this year (2010). It calls for three ingredients-bacon, green onions, and radishes. I revised the recipe to use turkey bacon, making it healthy. You serve it with bread and butter. My recipe was actually chosen as a finalist for San Diego! It was great fun, and while I did not win to go on to the cookoff, I DID get to meet Cat Cora!!!
My cooking tragedies
My first garden, I had an abundant supply of cucumbers. So I decided to make dill pickles. A co-worker gave me her prize recipe, hand-written. The recipe had the ingredients listed as 1 2 3 etc. I did not pay attention to that, and the salt was the THIRD (3) ingredient. Shall we say, "3 1/2 cup salt." (The recipe actually called for one half cup. While they were crisp, they were inedible!!!
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