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Nancyd1225
on 4/3/18 3:12 pm
RNY on 03/26/18

Hello,

Just had my one week follow up - wow what a difference a week can make!

Everything is on track. I'm finally able to progress to full fluids and hoping my energy will increase as a result. Also going to shoot for two protein shakes a day to target 40gms protein but if I can't get that in they said not to worry.

I'm feeling good. Going to start getting some exercise Incorporated in daily life.

Two more weeks to pureed food! I can't wait!! ??

5'10" 57 years old
HW: 280
SW: 264
CW: 232
GW: 165-175
M1: -20 M2: -10 M3: -2 M4: tbd

Au_Contraire
on 4/3/18 5:06 pm

Congrats on your surgery, Nancy! Glad to hear that you're feeling good!

Nancyd1225
on 4/3/18 5:48 pm
RNY on 03/26/18

Thank you. ?

5'10" 57 years old
HW: 280
SW: 264
CW: 232
GW: 165-175
M1: -20 M2: -10 M3: -2 M4: tbd

Emiepie
on 4/3/18 6:36 pm
RNY on 08/11/14

Congrats on your success so far.

RNY 8/11/14 with Dr. Kelvin Higa PS Lipectomy 4/12/17 with Dr. John Burnett HW291.4/CW165/GW150

Nancyd1225
on 4/3/18 6:47 pm
RNY on 03/26/18

I know it's just the beginning, but I am feeling good about things.

Thankyou Emie!

5'10" 57 years old
HW: 280
SW: 264
CW: 232
GW: 165-175
M1: -20 M2: -10 M3: -2 M4: tbd

MichelleS61
on 4/4/18 6:16 am - Lindsay, Canada
RNY on 02/26/18

Sounds like you're doing good, big goal to get the protein in, we were supposed to be getting 2 protein drinks in a day at that point, although on the liquid wasn't eating much more. I was pretty tired the first 3 weeks but am back to full energy now. I think the lack of get up and go had a lot to do with the 300 -400 calories I was consuming the first few weeks. Some of the pureed options are yummy others not so much so don't make up too much when your get to that stage.

57 - 6'0" - HW:288 SW:260 CW:185

TWH: Referral Aug. '16, Orientation - Nov. 30 '16, Surgeon Oct. 6 '17, Start Optifast Feb. 5'18 - Surgery Feb. 26'18

Opti -25; M1 -23; M2 -17; M3 -7; M4 -5; M5 -5; M6 -6; M7 -0; M8 -2; M9 -0; M10 -2; M11-0; M12-4;

Nancyd1225
on 4/4/18 7:01 am
RNY on 03/26/18

Thanks Michelle!

Yeah, I couldn't agree more regading calories and energy. So maybe I won't have a ton more energy quite yet, but has to be better than week one. I had tomato basil soup yesterday and it was DIVINE! Yes, my clinic was the same, two shakes. They gave me an out if it gets to be to much but I'm going to work at getting two shakes in daily.

I'll heed your advice and not pre-prep much in advance with the puree stage, though that's still another two weeks out so I have time. I really can't think of much other than refried beans, ricotta bake and mashed cauliflower! lol! BUT since that will be my first week back to work I do want to have some prep done so I can take healthy lunches that will hopefully sit well with my pouch.

You must be on or introducing regular foods now right? How is that going for you?

5'10" 57 years old
HW: 280
SW: 264
CW: 232
GW: 165-175
M1: -20 M2: -10 M3: -2 M4: tbd

MichelleS61
on 4/4/18 7:42 am - Lindsay, Canada
RNY on 02/26/18

The ricotta bake was wonderful, I also made Shelly's Baked Cauliflower Casserole (cauliflower rice and cheddar cheese sauce) unfortunately didn't think through how much it would make and still have 4 in the freezer which I might just throw out, for those who like refried beans I've heard they enjoyed that too.

I'm technically still on soft foods for another few weeks, so no raw veggies, and watch the meats, chili's been great made a big batch on the weekend, high in protein of course with the beans carbs are up there a bit, I've also made mini shepherds pies, but not all plans let you have ground beef, you can use either mashed cauliflower or potatoes (horror of horrors, but really only 20 - 30 calories). I'm down to one clear protein drink most days at work, the shakes were all too sweet and I hated adding protein powder to my food, but did it at the liquid stage.

The big thing I've learned is add only 1 food at a time cause if you add more than 1 you don't know what didn't agree with you. In the early stages had meals that were mostly fish/meat/poultry but I've been adding a few al dente veggies too. I bought some cod fillets with garlic and herbs and baked in a parchment pouch, it's really flaky and I could have that too at the pureed stage.

57 - 6'0" - HW:288 SW:260 CW:185

TWH: Referral Aug. '16, Orientation - Nov. 30 '16, Surgeon Oct. 6 '17, Start Optifast Feb. 5'18 - Surgery Feb. 26'18

Opti -25; M1 -23; M2 -17; M3 -7; M4 -5; M5 -5; M6 -6; M7 -0; M8 -2; M9 -0; M10 -2; M11-0; M12-4;

Nancyd1225
on 4/4/18 8:12 am
RNY on 03/26/18

Sounds fantastic!

5'10" 57 years old
HW: 280
SW: 264
CW: 232
GW: 165-175
M1: -20 M2: -10 M3: -2 M4: tbd

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