Share ideas, What did you eat today ?

A lot less · 10-15-2009, 10:34 AM

yesterday

B-coffee (always w/protein mix), 3 bites of the insides of a jr. burrito

S-30 baked golfish

L-1 1/2 chicken tenders, 3 bites of broccoli (pb'd)
4 oz silk milk(light) and protein mix

D-2 chicken strips and 2 bites of pie(pb'd)

needed more protein, so I had 4oz protein shake

georgia girl · 10-15-2009, 10:53 AM

Quote:

Originally Posted by A lot less

Georgia girl, have you had a fill? Maybe try eating some hard proteins and see if that will keep you full longer. Add veggies and fruit. I don't do that, but I'm sure if I did I would'nt be as hungry most times. I'm tight right now and it takes me a long while to eat anything. My head says that I need more when my stomach IS telling me "no thanks" and then I PB cause I listen to the wrong one. This too shall pass. Let's just take one day at a time.. you are doing better and that's what count.

Yes, you are right. I do need to eat more hard protein. I did so bad at lunch yesterday. I thought if I had a protein shake for dinner that it would make up for lunch, lol. It didn't work, cause I ended up eating a bunch of junk last night as my "snack".

I had a fill a few weeks ago and I had good restriction for about a week and a half. I keep losing fluid, so they are checking my levels for a while. That's a whole other story though.

I will try to eat more solid proteins today.

georgia girl · 10-15-2009, 10:57 AM

Quote:

Originally Posted by A lot less

yesterday

B-coffee (always w/protein mix

How do make your protein coffee? I tried adding protein powder to mine one time and it separated and was NASTY!

confused · 10-15-2009, 01:26 PM

yesterday

D: brownie batter flavored muscle milk

S: handful of cheese it crackers

A lot less · 10-15-2009, 01:46 PM

Quote:

Originally Posted by georgia girl

How do make your protein coffee? I tried adding protein powder to mine one time and it separated and was NASTY!

I use the whey protein from walmart (vanilla) and slpenda and because the coffee is hot it mixes very well. If I get a small clump, I take the spoon and push it on the side of the cup and it dissolves. I use the rest in a shake or in my oatmeal or cottage cheese.
It is so strange about my fill cause at first I was tight and then I could eat a little more and all of sudden it's really tight. It's not too tight, it's that I am greedy.

I have read on here that sometimes the cold can have something to do with it tighten up.

georgia girl · 10-15-2009, 02:23 PM

Quote:

Originally Posted by A lot less

I use the whey protein from walmart (vanilla) and slpenda and because the coffee is hot it mixes very well. If I get a small clump, I take the spoon and push it on the side of the cup and it dissolves. I use the rest in a shake or in my oatmeal or cottage cheese.
It is so strange about my fill cause at first I was tight and then I could eat a little more and all of sudden it's really tight. It's not too tight, it's that I am greedy.

I have read on here that sometimes the cold can have something to do with it tighten up.

How much protein powder do you put in the coffee? I may have tried to use way too much.

Sorry your band is tight! I've never had that problem, so I don't know what to tell you.

STLMom2006 · 10-15-2009, 05:49 PM

I ate like crap today

B-south beach hihg protein bar
s- kettle popcorn
L- beef and broccoli (chinese) no rice
S- kettle corn
D- buffalo chicken strips, baked fries, milk, cake

:( :( :(

A lot less · 10-16-2009, 10:30 AM

GG, I put about 2 tsps in it or I might a little bit more sometimes. I fill the scoop up and measure out from it. I meant to tell you that when you are putting it in your coffee to spinkle in it and maybe it won't clump. Try it it with 1 or 2 spoonfuls and see how you like it. Don't forget to use the rest of what's left in your scoop in oatmeal or something. Then at least you've had 26 grams and if you want a shake(26 g) later that's already 52 grams plus what other proteins you eat. I had to make sure I get it in cause my hair started to thin. I'm 2 yrs out and my band doc said that sometimes 2 yrs out your hair will start to thin again. Mine never did when I first got the band so I guess it's making up for lost time

.
Hope I was some help for you. Oh, this fickle band of mine, but I love it and know that I would have never lost or kept this weight off had it not been for it or God.

A lot less · 10-16-2009, 10:45 AM

yesterday

B-coffee (w/pm), 2 breakfast links and 1 chicken tender

S-100 cal baked goldfish and some sun chips

L-3 wheat crackers and 1 tsp p-nut butter

S-tried the Alexia onion rings (yummy)saw it Top Chef, Las Vegas (Walmart for $2.00/bag)

D-protein shake

not such a great day

jollygreen1955 · 10-18-2009, 06:10 PM

This recipe was just emailed to me from a NY shopping store chain...Shop rite
The recipe looks really interesting and thought maybe someone will enjoy it :)

Southeast Asian Chicken Loaf

Servings: 6
Nutrient Content Claims: Low fat Low saturated fat

Ingredients

1 1/2 lbs ground chicken
3 cloves garlic, minced
1 cup plain rice cracker crumbs (about 3 ounces)
1 large egg
1/2 medium red bell pepper, finely diced
1/2 medium green bell pepper, finely diced
2 Tbs hoisin sauce
1 Tbs minced fresh ginger
1 Tbs lime juice
1 Tbs tamari
2 Tbs dried basil
freshly ground black pepper
teriyaki sauce
Select All
Add Checked Ingredients To Shopping List
Directions

Preheat oven to 350F. In large bowl, knead together all meatloaf ingredients, except teriyaki sauce, with your hands. Spray 9-inch-by-5-inch loaf pan with vegetable oil spray. Pack the meatloaf into the loaf pan. Bake for 1 hour. Let rest 5 minutes before inverting the pan to transfer the meatloaf to a cutting board. Slice the meatloaf and arrange the slices on a serving platter. Pass teriyaki sauce separately or drizzle over slices to serve.

Nutritional Information:

Total Fat 3.00g
Saturated Fat 1.00g
Protein 14.00g
Vitamin C 36.00mg,
Calcium 72.00mg,
Iron 1.00mg,

STLMom2006 · 10-19-2009, 10:35 AM

Today

B-1/2 roasted chicken breast, 4 cubes colby jack

S-coffee w/ splenda

L-salad w/ protein and lf vinnegrette

S-candy :(

D- pork roast, mashed potatoes, broccoli w/ spray butter

Bedtime-small glass of milk

Liquids-coffee,water,milk

A lot less · 10-19-2009, 12:46 PM

yesterday
coffee w/protein
B-nothing

L-2 oz fish and 3 bites of greens

S-too many cookies (8)

D-nothing

Weekend was far too stressful and my band was far too tight.

A lot less · 10-20-2009, 11:11 AM

<<<<peeping in, yelling---->>> where's everyone????? I miss y'all

Yesterday

Coffee w/ protein

B-1/2 c oatmeal w/ the rest of the protein mix
S-5 waffle fries (made me sick, so I'm finished with them)
L-protein shake
S- 5 almonds
D-2oz baked fish and 3 tsp. baked beans

Then I did something silly----I had 5 fun size choc. bars

tlambright1986 · 10-20-2009, 09:07 PM

b- atkins bar 200 cal and coffee 50 cal
l- a small small cup of chili and some salad probably about 350 cal
d- .5 cup of stroganoff and .5 salad 300 cal
s- weight watchers toffee bar 110 cal

oh and a small glass of oj 100 cal

1110 cal today

but will try and stay just at or under 1000 tom.

Tummy tuck in exactly one month from today..going to try and be in the 160's comfortably

A lot less · 10-21-2009, 09:37 AM

Lisa Lillien, author of the cookbook "Hungry Girl," shares her recipe for a guilt-free dessert.

Caramel Pudding Pumpkin Cupcakes
(Makes 12 servings)
Per serving (1 cupcake): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein

Ingredients for cupcakes

2 cups moist-style
yellow cake mix (1/2 of an 18.25-ounce box)
1 cup canned pure pumpkin
1/3 cup fat-free
liquid egg substitute
2 tablespoons sugar-free
maple syrup
2 teaspoons cinnamon
2 teaspoons Splenda No Calorie Sweetener (granulated)
1/8 teaspoon salt

Ingredients for topping

3 cubes (about 1 ounce) chewy caramel
2 teaspoons light vanilla soymilk

Directions
Preheat oven to 350 degrees.
Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for