I used to wonder if I would ever be able to enjoy food again

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.

Breakfast Quiche Bites from Cooking Light

I'm also southern and alot of what paula deen makes is what I grew up on. And I'm a great cook. My grandmother was fantastic and she taught me. But being a cook means being versatile and intuitive, so I just changed up some things to be bariatric friendly, and some things I accept I won't have again. Like pecan pie. There's no way to make sugar free pecan pie and it taste like the real thing. It was also an experience in learning how to cook again when I moved from sea level up into the rocky mountains! High elevation cooking takes some practice too.

I'm glad to hear that you have found ways to enjoy old and new favorites. I know that this really varies from one person to another. For me, to be quite honest, I do have a sliver of pecan pie or cheesecake on the rare occasion. This is part of the balance that I have struck that allows me to live well with my tool. Of course, I couldn't do that when I was losing weight and I certainly don't do it all the time... as I did before surgery. I have truly learned that I can live well, without deprivation and maintain the health and quality of life I have come to treasure.

I'm so grateful for my tool that helped me lose my excess weight and helps me maintain my new found balance.

Wishing you continued success,

Hey Barbara, if you like pecan pie there was a great recipe in last November's issue of Cooking Light that I made to take to Thanksgiving dinner: http://www.myrecipes.com/recipe/maple-bourbon-pecan-pie-50400000116756/

It came out really well, but add more bourbon. Because really, can bourbon and pecans ever not be right together? :-p

Neen,

Thanks you for the link. I'll be sure to check it out!

Some things just have too much sugar for me to have even in moderation. Partly because I'm addict and it's the same as any addict falling off the wagon (a little can make me crave ALOT) and also because I dump very easily. A small glass of OJ will do it to me if I'm not careful. (I tried drinking OJ with my iron for better absortion, that's how I found out.) But I can't complain. I eat plenty of very normal foods in small servings and in moderation and do well. No regain issues.

It sounds like your system is very sensitive to simple carbs/glucose and I also understand that some are also 'addicted' to sugars and need to keep them in check to ensure that they don't fall off of the proverbial wagon. I think its great that we have people with a range of experiences that are farther out to help those who are new to this see that their own experience may differ somewhat from others and it is okay. I think it's really about learning what works for you.

Wishing you all the best,

 I love my OJ too...so I usually have a glass with mostly water and add a little bit of OJ. 

 Have you tried the SF Steel syrup?  It's excellent for making a sugar free pecan pie. It actually thickens up like real syrup, not the watered down sf syrup like most. I ordered it on line and my family request it every Thanksgiving. 

Thank you for posting.  I also love to cook.