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| Damn! Poor Surfie. I'm excited about my fill next Friday because I want that full feeling back. Stick with the liquids for a day or two and then see how you go. If you're still PBing like crazy, I'd get a little taken out. It seems that most people do liquids for a couple days until their tum settles down. I actually had my first near vommit last night. I brought some salmon home with me and then took a big bite of it. I was momentarily distracted and despite chewing, swallowed a small piece of unchewed salmon. I instantly felt a pain and bolted for the loo. Only saliva came up and then the little fella must have repositioned and slid through. Not a nice feeling. Let me know how you go. I drive down next Friday and plan to stay a day in the city just in case I have any problems. xx Cat |
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| I am back to liquids. I had 3ml put in yesterday and have been vomiting ever since. I can keep down the tiny bit of yogurt and up&go so back on these. My belly is very sore. I tried to have a little cauliflower in white sauce, which I have been having for a few weeks but now it is a NO go. lol, I can't even eat a teaspoon full. |
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| Today, it's the joy of Mountain Bread. My first bread food in 6 weeks. I tore one piece if half and put 1 scrambled egg inside. I feel insanely full, which is a nice sensation for a change. I'm on day 1 of Soft Foods...halleluiah! I also ate my first meal last night. Ate, as in chewed. Atlantic salmon in a creamy dill sauce with mashed sweet potato. The salmon came wrapped in filo, which I promptly pulled off. HEAVENLY. Interesting how the small things make me feel so fulfilled...still got that deep-seated love affair with food going on. I've been following my eating plan to the letter, and yet I still sometimes feel guilty like I've over eaten or the calories too high. Anyone else get the guilts when they shouldn't? It really is a big adjustment to tell yourself you are doing well. Cat |
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| Any of you ladies discovered the joy of pork? I bought heart smart pork and marinated it in teriyaki sauce for 30 mins in the fridge. Meanwhile I crushed a clove of garlic, heated it in olive oil and fried the pork up. I blended it and served with blended brocolli. I start soft foods next week. Man that pork was gggooooood. Stops the appetite, too. Cat |
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| I'm on "soft foods" this week and I'm hungry alot and picking heaps. I had a piece of grilled fish and a fried dim sim from the food court at shopping today for lunch, then I had a 3 egg omlette with ham, light grated cheese, tomatoes and mushrooms and ate the lot for dinner tonight! We're going out for a 60th birthday on Saturday night to a Chinese restaurant and I'm a bit scared I'll go overboard with my eating. Can't wait for my first fill on Feb 20. Tracie :o) |
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| Cat I am SOOOOO hearing you girlfreind. LOL I am now booked in for my first fill on friday next week. I am so excited. I am so over nibbling again, I tell you it is a disease and a bad bad habit I just can't get out of. When i was limited to what I could eat I was happy, now I am back to the picking I am getting depressed again and angry at myself. |
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| I can eat more now that I'm on mushies. I am SO having my first fill on Feb 20. I miss feeling full quickly. I'm hungry a lot and "looking for food", which is listed on the Optimal Fill Chart as needing some fill. Cat |
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| From the recipe thread: I just wanted to add this one. Its called Labne and is good to spread on cruskits or rice crackers whatever you like. take a 1kg tub fat free greek yoghurt, mix in 2 tsp sea salt. then take 2 large clean chux cloths and line a small bowl. pour the yoghurt in and tie the cloths tightly at the top with string. Then hang it over the bowl overnight. I tie it to the shelf in the fridge hanging over the bowl. All the liquid will drain out of the yoghurt and you will be left with a philly like spread! you may need to leave it for 2 days if its not hard enough. Now you can eat this as is, or mix in some or all the following... *grated lime zest *grated lemon zest *tiny bit of minced chilli/sweet chilli(but this is full of sugar) *minced garlic (fresh is best of course) *cracked black pepper *finely choped coriander *some finely chopped pickles *finely chopped onion or caramelised onion is nice too My favourite way to have Labne is to mix in garlic, chilli, black pepper, lime zest and coriander. YUMMO! enjoy Jem |
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| From the recipe thread: Thought I'd post this recipe in here as well...have had it on the Mushies Thread! Another Mushie Recipe for those with a sweet tooth this time. I loveee cheesecake! This is easy and satisfies my love for cheesecake. Individual Baked Lemon Cheesecakes Zest of 1-2 lemons plus juice of 1 lemon 2 eggs 500g tub of ricotta cheese 1/4 cup sugar ( You do need some sweetner. Add more or less to liking ) Mix all ingredients well. Pour equally into a 6 x *** in tray ( I use a silocone one ) and cook for 20 min till starting to brown and setting in a 180-200 pre-heated oven. I found having 1/2 was enought to satisfy me during the first week on Mushies. enjoy! vikki |
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| From the recipe thread: This one is for you Bella...Good one for the mushie stage! Sounds lengthy, but its worth it and doesnt take long at all. I hate fish, but cooked like this, its DEVINE!!!! There are two parts: STEP ONE: SKINNY WHITE SAUCE Serving size: Makes two cups Cooking time: Less than 15 minutes INGREDIENTS 2 cups skim milk 1½ tablespoons cornflour METHOD Combine milk and cornflour in a saucepan and cook, over medium heat, stirring with a wooden spoon until slightly thickened. STEP TWO: LOW-FAT SEEDED MUSTARD AND GARLIC SAUCE Cooking time: Less than 15 minutes INGREDIENTS Olive oil spray 1 piece Dory (or fish of choice) 1 large pinch of low-fat grated cheese 2 cloves garlic, crushed 2 cups Skinny White Sauce 2 tablespoons seeded mustard lemon juice, to taste salt and freshly ground black pepper, to taste Small handful of steamed broccoli METHOD Spray olive oil in a heavy based saucepan. Add garlic & mustard, stir through. Then add fish cook slowly until fish is cooked through. Add steamed broccoli and lemon juice. Break fish & broccoli up with wooden spoon. Add white sauce and cheese. Add remaining ingredients and season to taste. This meal last me at least two meals as I serve it with mashed potato also. Extremley YUMMY!!!! A MUST TRY |
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| From the recipe thread: MUSHIES mashed pototoe , carrot, sweet pototoe, brocolli, pumpkin add a stock cube LIQUID heinz potatoe & spinach soup heinz potatoe & leek soup |
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| From the recipe thread: Chick pea spinach and mushroom soup 1 tbs olive oil 1 small red sp@nish onion 300gm baby mushrooms 850g cannned tomatos crushed or puree 620gm canned chickpeas 4 cups vege stock 1 tbs fresh parsley 1 tsp fresh pepper 1 bunch english spinich Heat oil in pan add onion mushrooms cook stirring until onion is soft, add undrained tomatoes chick peas stock parsley pepper and simmer for 20 mins. add spinach stir until heated through. Then blend! |
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| From the recipe thread: Not a true recipe as such, but for lunch today (I'm on week 2 of mushies)I couldn't decided what to have - had scrambled eggs for brekkie so didn't want them again. Here's what I put together and it's yummo 1 small can of tuna (mine had tomato and onion flavour - low fat) 1 small can baked beans a couple of tablespoons of capers (for zing) and a couple of tablespoons of sliced jalepeno chillies (for ZANG) mixed together and warmed through in the microwave. YUMMY |
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| Hello, For all ppl in Brisbane, Australia and surrounding areas - we have a new website, support group and chat forum and we have posted Brisbane Bandsters Support Group dates for the year. Please check the site for dates and times. Please support our website as we hope this will now become the number 1 forum for Brisbane Bandsters. Please visit us at www.brisbanebandsters.com , look for the apple on the home page and follow the link to the chat forum. On the website you will find valuable information, personal stories and information you need to become a Fully Fledged Brisbane Bandster! We look forward to your ongoing support and friendship xoxox Zoe & Nat (administrators) |
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| I'm going to stick with liquids at work. I don't have time for any PB instances. My plan is to have an egg for brekky, thick soup for lunch, lite puddings and fruche for snacks. Dinner will be a pureed stew. I will keep you posted on how this works. Cat |
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| potato is the only veg I eat... I am actually a salad girl... OMG... I may never eat lettuce again. I eat all my veg raw.. Tonight I had chops and spud all pureed it was very yum... Then I went and washed the car and I feel a bit funny in the tummy I cant describe it.. I didnt use much energy because I did it with the pressure washer.. But I just feel funny. |
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| I tend to have what the rest of the family have, I just puree everthing separately so I still have the flavours of each thing (i.e. Chicken in a sauce-pureed, mash potato, and veggies pureed with a little hot water). | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Add some peas to your mash, or some pumpkin. I lived on mash and gravy during the mushie stage... still one of my favourites! Mel |
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| So is there anyone else at this stage.... What are you having.. I am still having mostly liquid during the day, otherwise I still feel very full when its dinner time. Dinner is either pureed spag bowl or mash spud and gravy... My eldest child made a comment last night "Gee I would hate to be you right now how can you call that food". I was enjoying my mash spud and he ruined it. Kids can be so cruel. |
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| Lynnie, You can just click on the link and it should open, or copy it into your address line and remove the gap between the 9 and the 0 Pyretta |
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| Pyretta am really interested to read about your journey but when I try to copy your thread it said page not found, am I doing something wrong thanks Lynnie |
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| Hello, I'm having my 6 week check up today and hopefully progressing to normal food. I have been really hungry over the last week or so, and have been having slightly thicker than pureed food. When do people normally have their first fill... will it be today? My Dr said sometimes they dont do the fill for a few months, but my weight has stabilised over the last 10 days, so I am hoping it is today. |
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| Lisa, Try upping your protien a bit, especially things with iron in them, and it probably would be a good idea to get a blood test done looking at iron levels and the like, Just to be sure. I've had my band since 3 October 2007 but only had restriction since 22 Dec 2008. It's a long story, but I have had a few complications along the way. If you're interested you can read about it here http://au.messages.yahoo.com/lifestyle/lap-band/69 058/ Pyretta |
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| Babyjam, don't worry you will be much happier when you get to the mushes stage. As others have mentioned you can blitz almost anything and you will feel much more full and satisfied. I cooked lots of meals in my slow cooker then dunked in my barmix and that was great, but if you want something easy, just buy soups with meat in, like chicken n veg or the new tasty curried meats and veg (korma etc) and they are very nice blitzd. I used milk in my korma soups to thin them for the liquid stage and it was great to have something with some fire in it...I loooove spicy stuff. Good luck, don't worry you will be fine. Jen |
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| Thanks Pyretta, It would be great if there was, i think i just worry to much lol... i feel really good, so there's probably no damage done as you mentioned before...Pyretta just wondering when you were banded and how much your loss has been... Do you know what i can take to boost my energy levels up, i have been taking the vitamins that you mentioned cent 50+, but i'm really tired all the time, this gentlemen that had the by pass here where i live said maybe b12 injections, but my Dr never mentioned anything about them.. thanks Lisa :-) |
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