Hello: I am one month post op with RNY. Right now I cannot have vegetables or fruit. I find myself eating a lot of soft cheese. Also I am eating turkey bacon, sausage, and chicken. I have had problems with ground beef and meatballs. I guess I find myself eating the same things over and over. At first I was eating 3oz of refried beans and 3 oz of chicken salad and 3 oz of pimento cheese.  If I fix  something for myself like chicken salad I will eat it for a few days, but then I have to throw the rest away because I cannot eat all of it before it goes bad.

Any ideas of what I can eat that would be different? I am supposed to be eating high protein foods. Also I have been eating eggs and egg salad. Guess I am just looking for some variety in my food choices?  Any advice or ideas would be greatly appreciated.!!

Starting Weight 337,  Weight before surgery 318.5, Current Weight 287

A fruit salad with a bit of honey!  Does not get any easier then that

My sugar free cranberry Orange sauce. No one else knows that it is sugar free! 

My favorite is my grandmother's stuffing - however it's not bari-friendly and since I'm only 2 months post op, I'm not quite ready to try to alter the recipe.  To get similar flavors, we will be making...

Sausage and Herb Stuffed Mushrooms

• 30 medium white mushrooms
• 1/2 lb Italian turkey sausage
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup chopped parsley
• 1/4 cup Italian seasoned bread crumbs
• 2 T grated parmesan cheese
• 1 egg white
• 1/8 tsp pepper

Directions

1. Preheat oven to 350°.

2. Spray a baking sheet with nonstick spray.

3. Remove stems from the mushrooms and finely chop. Set the chopped stems and the caps aside.

4. To make the filling, heat a medium skillet over med-high heat. Add the sausage and cook, stirring to break it up into smaller pieces.

5. Add the reserved mushroom stems, onion and garlic; cook, stirring occasionally, until beginning to brown, 6-7 minutes. Transfer mixture into a bowl and let cool 5 minutes.

6. Stir in the parsley, bread crumbs, cheese, egg white, and pepper; mix well. Stuff each mushroom cap.

7. Place in a single layer on the cookie sheet. Bake 25-30 minutes until browned.

Per Serving: (5 mushroooms) 101 cal, 3g fat, 9g carbs, 2 g fiber, 11g Protein

Yummo!

One of my "new" favorites is a recipe using Torani and I believe it is on their website.  To me Thanksgiving dinner is just not Thanksgiving dinner without yams or sweet potato's.  After being diagnosed with Diabetes I went on the hunt for a good tasting yam casserole and found the recipe below.  I don't remember which website or who suggested it but it is a fabulous twist on yams/sweet potato's and made me a happy camper.  Thought I would try the recipe with the Gingerbread syrup this year.

     Baked Praline Yams with Pecan Streusel

• 1/2 cup Torani Butter Pecan syrup
• 6 medium sized yams, peeled and sliced 1/4" thick
• 1 tsp. salt + 4 Tbsp. butter
• Streusel Topping: 1/4 cup Torani Butter Pecan syrup
• 1/2 cup pecan pieces
• 1/2 tsp. ground cinnamon
• 1/4 cup flour
• 1/4 cup Spenda brown sugar (I use a little less)
• 2 Tbsp. butter, chilled and cut into small pieces

Preheat the oven to 375 F. Butter a casserole dish and layer the yams inside, sprinkling with salt. Dot the top with butter and pour syrup over. Cover and bake for 30 minutes, basting occasionally. Meanwhile, mix the streusel topping ingredients together. When casserole has baked for 30 minutes, sprinkle topping over casserole. Bake, uncovered for another 30 minutes.