I'm more than 5 years post op now and I've always been a bit of a foodie. I often joke that I was like a Jewish Paula Deen before surgery. Not meaning to toot my own horn, but I have been a pretty good cook for many years. The thing is that much of what I made was very similar in many ways to the types of things Paula Deen made. When you cross someone who was raised in the south with someone who has a Jewish heritage, you have a recipe... or many recipe that are laden with fats and carbs.
When I was considering surgery, I wondered if I would ever be able enjoy cooking and more than that eating again. Well, more than 5 years after my surgery, the answer is a resounding yes. I have to say that I don't eat or cook diet food. I want whatever I eat to be wonderfully flavorful and not a second rate substitute in terms of flavor or texture. This is a large part of what has allowed me to maintain my weight. I have found ways to eat what I want, enjoy it and maintain my weight. That said, I must admit that I have made a number of changes and adjustments in the ways that I prepare foods. Sources such as Cooking Light have been invaluable to me as I have learned leaner and lighter techniques that allow me to enjoy old favorites as well as broadening my horizons as I've added new favorites to my repertoire.
Below, is a recipe for Breakfast Quiche Bites. They are a great way to get in the protein in a flavorful, yet healthy way. I often tweak it one direction or another, but the premise is the same for them. Consider trying these as a way to enjoy a wonderful breakfast, lunch or dinner. Also know that they travel and reheat well. While they are great for breakfast when you are in a hurry, I often have two of these with a salad for dinner.
Long-term post-ops with regain struggles, click here to see some steps for getting back on track (without the 5-day pouch fad or liquid diet): http://www.obesityhelp.com/member/bananafish711/blog/2013/04/05/don-t-panic--believe-and-you-will-succeed-/
Always cooking at www.neensnotes.com!
Need a pick-me-up? Read this: http://www.lettersofnote.com/2009/10/it-will-be-sunny-one-day.html
I think that the key to long term success is doing just what you (and I) are doing. It's learning that fats and carbs can be part of a successful, long term weigh management program. I think that if I really thought that I could never have what many may consider 'forbidden' foods that the three year old in me would take hold and I'd be eating with abandon as I did before I had my surgery.
It's great to see other 'old timers' here. I look forward to checking out your blog and getting to know you better.
Wishing you continued success,
Success supposes endeavor. - Jane Austen
It seems to be that a certain percentage of the population develop severe reactive hypoglycemia and that it normally happens about 3 to 4 years post op. I'm delighted that you are a presence on the boards and can help others that develop this intolerance to refined carbs as they learn to navigate the constraints it poses. I also hope that those who develop this intolerance can learn that this intolerance doesn't mean that they are forever subjected to a bland diet, but that there are many options available to enjoy.
Wishing you continued success in your own journey,