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I had the RNY Gastric Bypass procedure done on 03/22/10 at 281 pounds. I have had no complications or regrets. I lost 50 pounds 3 months prior to my operation on a 1200 calorie eating plan designed by myself. My starting weight was 331 pounds before the 50 pound weight loss. 331 pounds was the highest weight I had ever been with a BMI of 58.6 (Super Morbidly Obese) (I am 5'4"). I come from a family of very obese 400-500 pound relatives. I have struggled with my weight all my life and actually maintained a weight of 141 pounds for 10 years. After a divorce from 23 years of marriage, a 6 year tumultuous relationship, Menopause, the onset of Osteoarthritis and Rheumatoid Arthritis, and life threatening Sleep Apnea the weight began piling on due to over eating and lack of exercise. I choose the RNY Gastric Bypass procedure due to the years of data regarding this procedure and because it addresses the 2 main issues I have of being a quantity eater and eating sugar-laden foods.

1)  Onederland:Reached 199 pounds on 10/20/2010

2)12 Months since RNY:Reached 163 pounds on 3/22/2011

3)15 Months Since RNY:Reached Goal Weight Of 141 pounds on 6/23/2011

I Am A Lacto-Ovo Vegetarian And Here Is A Simple Eating Plan I Created:

Breakfast:

• Protein Shake-1 scoop vanilla 100% whey protein powder, 1 cup fat free milk, 2 tablespoons Da Vinci or Torani sugar free flavoring syrup, 2 tablespoons Hershey’s sugar free chocolate syrup, 3/4 cup crushed ice
• Protein Shake-1 scoop vanilla 100% whey protein powder, 1 cup fat free milk, 1/4 cup no sugar added frozen fruit, 1/2 cup crushed ice, 1/4 cup water
• Protein Shake-1 scoop vanilla 100% whey protein powder, 1 cup fat free milk, 2 tablespoons PB2, 2 tablespoons Hershey’s sugar free chocolate syrup, 3/4 cup crushed ice

Lunch And Dinner:

Choice of 1/4 cup frozen steamed vegetables

Lunch:

• 1/2 cup canned garbanzo beans or 1/2 cup canned black eyed peas or 1/2 cup canned purple hull peas or 1/2 cup canned tiny tender field peas with snaps, 2 wedges Laughing Cow light cheese, 2 teaspoons 100% parmesan cheese, 1 tablespoon Newman’s Own low fat sesame ginger salad dressing, 3 whole grain crackers
• 2 large hard boiled eggs, 2 tablespoons fat free Kraft Mayo, 1 tablespoon brown mustard, 1 tablespoon Mt. Olive sugar free sweet pickle relish, 1 small La Tortilla Factory low carb whole wheat tortilla or 1 Flat Out wrap
• 1.2 ounce bag Kay’s Better Balance chili nacho cheese protein chips, 2 ounces (2 sticks) string cheese, 1 tablespoon brown mustard

30 Minutes Before Dinner:

1 cup low sodium V8  juice (2 serving vegetables) or 1 cup V8 V Fusion light juice (1 serving vegetables/fruits combined)

Dinner: 

• 1 cup Amy’s canned low sodium low fat split pea soup, 1 slice thin sliced swiss cheese, 2 slices Wasa light rye crispbread
• 1 split and toasted 100% whole wheat sandwich thin, 1 Morning Star Farms Spicy Black Bean veggie burger, 1 tablespoon fat free Kraft Mayo, 1 tablespoon Heinz reduced sugar ketchup, 1 tablespoon brown mustard, 1 tablespoon Mt. Olive sugar free sweet pickle relish
• Pizza: 1 split and toasted 100% whole wheat sandwich thin, 1/3 cup pizza blend cheese, 1/4 cup vegetable primavera sauce, 1/8 cup sliced canned or jar mushrooms, 2 tablespoons canned sliced California ripe olives, 1 canned petite artichoke heart, 2 teaspoons 100% parmesan cheese (heat pizza in microwave 1 minute)
• 1 cup Progresso canned 99% fat free lentil soup, 1 slice thin sliced swiss cheese, 2 slices Wasa light rye crispbread
• 1/2 cup canned great northern beans, 1/2 cup vegetable primavera sauce, 1/4 cup steamed yellow squash, 1 ounce dry (1/2 cup cooked) low carb pasta, 1 tablespoon 100% parmesan cheese
• 1 cup Amy’s canned low fat medium black bean chili, 1 small La Tortilla Factory low carb whole wheat tortilla or 1 Flat Out wrap
• 1/2 cup canned no fat refried pinto or no fat refried black beans, 1/4 cup 2% Mexican cheese, 1 tablespoon Pace mild chunky salsa, 1 small La Tortilla Factory low carb whole wheat tortilla or 1 Flat Out wrap
• 1/2 cup Original Egg Beaters, (spray pan with fat free cooking spray), 1/4 cup steamed spinach, 1/4 cup 2% Mexican cheese, 2 tablespoons Pace mild chunky salsa, 1 small La Tortilla Factory low carb whole wheat tortilla or 1 Flat Out wrap

Snacks:

• 4 ounces Kozy Shack No Sugar Added Rice pudding, 1/2 cup Kashi Go Lean cereal,  2 Sunsweet Select Ones prunes
• 4 ounces Kozy Shack No Sugar Added Tapioca pudding, 1/2 cup Kashi Go Lean cereal,  2 Sunsweet Select Ones prunes 
• 18 Blue Diamond whole natural almonds, 1/2 cup Kashi Go Lean cereal
• 4 tablespoons PB2, 2 tablespoons Polaneer sugar free with fiber preserves: Apricot or Seedless Raspberry or Strawberry, 2 slices Wasa Light Rye crispbread 
• 1.2 ounces Kay’s Better Balance Cinnamon Toast pretzel sticks
• 3/4 cup Chobani 0% fat Greek plain yogurt, 3 tablespoons Polaneer sugar free with fiber preserves: Apricot or Seedless Raspberry or Strawberry, 1/2 cup Kashi Go Lean cereal
• 1/4 cup dry roasted & salted edamame (soybeans), 1/2 cup Kashi Go Lean cereal
• 1/2 cup low fat 2% milk fat cottage cheese with 1 small banana or 2 small peeled kiwi or 1 small peeled pear or 1 small peeled apple or 3 small peeled apricots or 1 small orange or 1 cup honeydew or 1 small peeled nectarine or 2 small peeled plums or 1 cup cantaloupe or 1 cup watermelon
• 2 ounces (2 sticks) string cheese, 1 mini bag Orville Redenbacher's Smart Pop popcorn
• 2.12 ounce Quest protein bar
• 5 tablespoons fat free cream cheese, 2 tablespoons Polaneer sugar free with fiber preserves: Apricot or Seedless Raspberry or Strawberry, 2 small La Tortilla Factory low carb Whole Wheat tortillas or 1 Flat Out wrap

These are the rules I followed/follow:

• Supplements-Breakfast:  1 Multi Vitamin/Mineral, 2-300mg Calcium Citrate, 1 Spring Valley 500mcg B12 Sublingual Dot, 1 Vita Lady Tender Dry 5000 IU Vitamin D3 capsule, 1-100mg B1 tablet, 1-200mcg Selenium tablet
• Supplements-Lunch:  1-300mg Calcium Citrate, 1 packet Orange Coromega Omega 3 Squeeze
• Supplements-Dinner:  1 Multi Vitamin/Mineral, 2-300mg Calcium Citrate
• Drink 64 ounces Liquids daily (drink up to a meal, wait 60 minutes after a meal) (I add 2 packets sugar free drink mix and 1 teaspoon Benefiber to 2-32 ounce water containers)
• Must eat at least 60 grams of Protein a day (80 or more grams beginning at 1200 calories a day)
• Eat dairy products that are no fat/low fat
• Eat simple (dairy, fruit) and complex (beans, vegetables, whole grains) Carbohydrates (I do not count daily grams)
• No more than 15 grams of Sugar per meal (more grams if able to tolerate-I allow myself up to 30 grams Sugar per meal from Simple and Complex Carbohydrate sources and also from Dairy products that are no fat/low fat because I do not seem to dump on Sugar)
• Eat 3 main meals (B, L, D) no further than 5-6 hours apart
• Eat 1 protein snack at 1200 calories a day at least 2-3 hours from breakfast
• Eat 3-4 protein snacks at Maintenance calories a day at least 3 hours from B, L, D
• 1-2 Months After Surgery: I ate 500 calories a day
• 3-6 Months After Surgery: I ate 600-700 calories a day
• 7-9 Months After Surgery: I ate 800-900 calories a day
• 10-12 Months After Surgery: I ate 1000 calories a day
• 13-15 Months After Surgery: I ate 1200 calories a day to goal weight (I reached my goal weight at 15 months out)
• Maintenance 16-30 Months After Surgery: I ate 2000-2500 calories a day
• Maintenance: 31 Months After Surgery to Today: 1800 calories a day
• I did not participate in a formal exercise program due to Rheumatoid Arthritis and Osteoarthritis until 2015 after 2 knee replacement surgeries. I am in constant motion and have boundless energy especially after the 2 knee replacement surgeries.

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