I am NOT deprived

Yes!  There are SOME people who CAN do moderation with carbs but I'd venture to say that doesn't apply to most of us who took the drastic action of having the VSG.  Like you I've learned that if I really want a treat, I make a low carb version of something and I  am more than satisfied.  

I have low carb recipes for just about anything carby you can think of, because so many people out there who have done low carb are creative chefs and figure out a way to make it, and I collect recipes. :)  My favorites are low carb peanut butter cookies and sugar-free cheesecake.

So good you would never miss the real thing!  To me they are better than the real thing because they are richer.  Right now I'm not doing treats because I want to hurry up and get to goal, but one day I will incorporate low carb treats into my diet again.

Like you I am happy with my trade-offs! Hugs..

Recipe request for peanut butter cookies and cheesecake! I'm always looking for new recipes! That's probably why I've been 9 pounds from goal for a month or more! But, I'm not deprived, so I'm happy...

Here's the recipes.  Keep in mind these are low carb, but higher in fat/calories, so eat sparingly.  Also you can use low fat cream cheese in the cheesecake, but really I prefer to make it full fat because it makes it so rich, you will only want to eat a little because a little goes a long way.

 

Peanut butter cookies

* 1 cup peanut butter (or other nut butter)
* 1 cup Splenda
* 2 eggs
* 1 teaspoon vanilla

1. Preheat oven to 350F.
2. Mix all ingredients together well.
3. Roll about a tablespoon of dough into ball and place on cookie sheet sprayed with no stick spray.
4. Flatten each cookie with a fork.
5. Bake for 10 - 12 minutes.
6. Let cool a bit and enjoy!

New York-Style Cheesecake (low carb)

Crust:
1 1/4 cups finely ground cashews
4 tbsp splenda
6 tablespoons butter, melted

Topping:
2 cups sour cream (16 oz. container)
1 teaspoon vanilla
4 tbsp splenda


Filling:
3 packages (8 oz. each) cream cheese, softened
1 cup splenda
4 eggs
1 teaspoon vanilla
OPTIONAL: Add 3 tbsp cocoa powder to make a chocolate cheesecake

 1. In a bowl, combine the cashews, splenda and melted butter until combined.
 2. Press into bottom of a 9-inch springform pan.
 3. Chill in the refrigerator at least 15 minutes.
 4. In a bowl, mix the sour cream, vanilla and splenda until well combined.
 5. Cover with plastic wrap and refrigerate.
 6. In a large bowl, beat the cream cheese and splenda until fluffy.
 7. Add the eggs, one at a time, blending well after each addition (also works great in food processor).
 8. Blend in the remaining 1 teaspoon vanilla.
 9. Pour the cream cheese mixture into the springform pan, and bake at 350 degree for 50 minutes or until a knife inserted halfway between the edge and centre comes clean.
10. With a spatula, spread the sour cream mixture over the top, making sure you reach to the edges of the pan.
11. Return cake to oven and bake an additional 5 minutes.
12. Remove cake from oven, allow to cool to room temperature (cake will settle in the
13. pan).
14. Slide a knife around the edge of the cake to loosen it, then remove the springform ring.
15. Keep chilled in the refrigerator.
 

Can the cheesecake be frozen.  It is just me and that would be too much to just keep in the fridge.  I was wondering about slicing into serving sizes and freeze.  That way I could take out one when I wanted it.

Have you tried any of the sugar free syrups in the cheesecake for added flavor?  I am hooked on the Cookie Dough one.  Would it make too much liquid?  Maybe 2 tablespoons?

Thanks....Dee

This is what I was talking about in my earlier reply here...this is NOT a good solution for people with binge eating issues....as you state they are NOT low cal...and probably slider foods...for us...I'm guessing? The real answer...is to find a solution to the binge eating.  WLS is NOT the solution for that!  IMO...this is just asking for trouble.

 I think your success is such a testament to the fact that we have to be mature enough to know ourselves and decide that we will be successful, no matter how that is achieved for us.  

Now, I'm not at goal or maintenance yet but I'm already proud of where I am and how I got here.  In my diet (just like Fawn I use that to indicate what I'm eating, not in the traditional deprivational sense) nothing is off limits.  For years I set up a false dichotomy of needing to feel deprived and unhappy to be skinny, or be the jolly fat person eating whatever she wanted.  That black or white, all-or-nothing dieting mentality worked while it was working and exploded in my face as soon as I deviated just for a moment.  We all talk about what we've lost with surgery.  I think the bigger issue for me is what I GAINED.  I gained the knowledge that I am in control, and that's so empowering.  I can eat a piece of chocolate.  Singular.  And that's why, for me, I know it will work in the long-run.  I've reclaimed control of my life and eating habits.

I think what's key here is that you are able to stop at one piece.. for those of us where that is problematic, even after VSG, sometimes we have to think a little differently and be more realistic about what our limits are.  You look AMAZING and you have such a great attitude... I think you are a fantastic success in my book!

I couldn't agree more!

 
I took the conventional route......

Started with a clean slate.......

What my surgeon told me was the law......my theories never panned out.....

I had the perfect recipe to gain weight.......

Now.....I'm in experimental stage.... I really don't know which tendencies will work or not work with me.....

I'm still in my own clinical trials !!!

frisco

Great post Rose. Very inspirational. Got it bookmarked for future reference. Definitely shows that in order for the sleeve to work a total mindset change is needed.