Thank you Eggface!
Oh my gosh!!! I just made Shelly's Ricotta Bake. Oh my gosh!!! I'm speechless. This is by far the best thing that I've had since surgery! I'm on the purée stage and some really fabulous people have been giving me ideas for the purée stage (thanks a lot by the way) but my doctor limits a lot of what I can eat. So even though it's purée and there are some people that could eat just about anything (within reason) and just stick it in the food processor, I can't. But Shelly's ricotta bake's ingredients are all something I can have, and I LOVE it!!
Ok, I'm done. That was my excitement for today. Thanks for listening (reading)!
HW: 275 SW: 267.4 (1st day of pre-op diet) Pre-op: -16.5lbs M1:-17.8 M2:-11.9 M3:-12.5 M4:-16.5 M5:-10.5 M6:-5.1
Laura, I still remember the first day I made this recipe! It was the most delicious thing, and so easy to make.
I love the website and go there every time my diet gets boring for new ideas. Sometimes I tweak the recipies a little as well. My favorite thing right now is to make the chocolate and pumpkin protein pancake recipes, measure out two oz into muffin tins bake, then store them in zip lock bags for a quick breakfast with a little whipped cream cheese on the top
Give those a try when u get further along!
Lisa
Surgery 2/26/14 with Dr. Stephen Marshall in Peoria, Il
I adore the ricotta bake. I still make it when I want to feel like I'm eating lasagna! I've done the egg bites too--those are good for grab and go. The ricotta pancakes are the bomb as well. I've got the ingredients for the protein bars, too. Maybe I'll fire in there and make them this evening.
Bariatric Foodie is another great resource. I made Nik's protein ball recipe and it was really good. Maybe a bit TOO good. :D
Jen
I'd love some of those ideas too, cause I'll be on purée starting Tuesday! All I've got so far is refried beans, peaches and pears, cream of wheat, and sf pudding.
~Jan
58 yo female, 5'9" HW: 297 SW: 285 Surgery W: 252. CW: 224.8 GW: 160
If there is no struggle, there is no progress. ~ Frederick Douglass
This is what I ate in pureed stage -- http://myvsg.livejournal.com/37151.html -- I didn't have rules other than "must be high protein and pureed."
VSG with Dr. Salameh - 3/13/2014
Diagnosed with Binge Eating Disorder and started Vyvanse - 7/22/2016
Reconstructive Surgeries with Dr. Michaels - 6/5/2017 (LBL & brachioplasty), 8/14/2017 (UBL & mastopexy), 11/6/2017 (medial leg lift)
Age 42 Height 5'4" HW 319 (1/3/2014) SW 293 (3/13/2014) CW 149 (7/16/2017)
Next Goal 145 - normal BMI | Total Weight Lost 170
TrendWeight | Food Blog (sort of functional) | Journal (down for maintenance)
Yay! This is one of those things I got the ingredients for, but then never had space in my stomach to make. :D
VSG with Dr. Salameh - 3/13/2014
Diagnosed with Binge Eating Disorder and started Vyvanse - 7/22/2016
Reconstructive Surgeries with Dr. Michaels - 6/5/2017 (LBL & brachioplasty), 8/14/2017 (UBL & mastopexy), 11/6/2017 (medial leg lift)
Age 42 Height 5'4" HW 319 (1/3/2014) SW 293 (3/13/2014) CW 149 (7/16/2017)
Next Goal 145 - normal BMI | Total Weight Lost 170
TrendWeight | Food Blog (sort of functional) | Journal (down for maintenance)
Try making your own ricotta. Much easier than you think and tastes very good. Google a recipe for the details but the basic is a gallon of milk, heat to 170, add a TBSP of vinegar, turn off heat and stir, let sit for an hour, then strain through, wait for it........., cheese cloth. Let it drain for a few hours for a drier cheese. Add some salt, garlic powder or whatever seasonings you want.
I think you can make this with any milk.
Surgery Date 04-22-14 HW 2011 388(lost 60lbs on WW, regained 40) Surgery Consult Weight 1/10/14 - 367 SW 357 - CW 9/15 210.
Stalls are your body's way of telling you not to get too cocky.
5K - 1st 59:00(9/14) PR 33:45(9/15)
10K - 1:14(10/15) 1/2 - 1st 3/20/16
