Re: Cooking for your family!

[Guest guest]

This probably isn't what you want to hear, but while I was on the liquid diet,

my husband prepared all of his and the children's meals. I couldn't even stand

the smell of most food during that time period. He continues to do a lot of the

cooking now, thankfully, because I never really liked it anyways. Plus, I ought

to add, he is a full time student and gets home before I do. I work full time

and go to school, so I don't have as much time as he does. Sorry I couldn't be

more helpful.

in Virginia

299/226/150

Lap RNY: 5/3/06

Cooking for your family!

Okay, everyone, how do you deal with being on a liquid protein diet

and preparing dinners for your family? Any suggestions would be

appreciated!

[Guest guest]

LOL at the chapstick.I 've done that before!

My 1st pureed type food was KFC mashed potatoes.We were on the way

home from the surgeons office & I hadn't eaten in 2 weeks(previously

on liquid diet) so this was a godsend!

It is hard to remember to take it slow & easy when you are having

your 1st foods because of being on noting but liquids.So try to

remember that,hahaha.

Kim F

RNY 6/23/06

298/232/135

>

> Okay, everyone, how do you deal with being on a liquid protein diet

> and preparing dinners for your family? Any suggestions would be

> appreciated!

>

>

> Hi ,

>

> I've been on liquids for 3 weeks. I get to have pureed tomorrow

> 9/13. I can't wait. Anyway, to get me through the 3 weeks, I

sprayed

> everywhere with room spray that had a nice, but strong smell to

cover

> up the smells. Sometimes that didn't work 100%, so I would get

some

> chapstick with a nice smell and put some on right under my nose so

if

> I had a hard time with the good smells, I would just lift my upper

lip

> and smell the chap stick. It worked all the time for me. But I

> always have a can of room spray by my side and my family knew not

to

> say one word about it. Did I mention I can't wait to go onto

> pureed??? What was the first thing you guys had when you started

> stage 4?

>

>

> Donna/NY

> 230/216.5/125

>

[Guest guest]

I would do pre-cooked dishes from the store or Costco. I know Costco

has roasted chicken, pasta dishes, and stoffers lasagna. I did alot of

that in during my 4 weeks of protein shakes. I also used the crock

pot. I did 1 pot meals were you can put in the noodles or rice and any

meat. Meals.com is a good place to look for recepies. This worked

great because I didn't have to sand over the stove cooking and

smelling the food. Also is you are a member of a church some churches

will arrange to have a few meals brought to you by other members right

after surgery.

Hugs!!

>

> Okay, everyone, how do you deal with being on a liquid protein diet

> and preparing dinners for your family? Any suggestions would be

> appreciated!

>

[Guest guest]

I guess I'm lucky in that dept. It didn't bother me so much to see

others eat. Still doesn't. " Nothing tastes as good as thin feels!!! "

Remember that. I would also sit & drink my protein shake while they ate

so I didn't not feel like part of the whole meal thing. To me meals as

a family are great...something I never had much of growing up.

W

380/308/160

curbyluna wrote:

> Okay, everyone, how do you deal with being on a liquid protein diet

> and preparing dinners for your family? Any suggestions would be

> appreciated!

>

>

[Guest guest]

My 1st pureed type food was KFC mashed potatoes

Oh, I wish I could have these. I have a hand out that they gave me before the

surgery and it takes you through all the stages, and on stage 4 it tells you to

wait until stage 5 to have starches. I think I might just have tuna fish. I've

been thinking of that for a long time. I love the white albacore.

Donna/NY

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[Guest guest]

Donna,

Tuna fish was my first real food thing, I still add

juice from the pickle jar to get it moist enough to

swallow. I only albacore, but it can be a bit

dry...the other thing I have added is a little lemon

juice to the mayo so that it will be moist enough. I

am stage III and I can have two soda crackers with my

tuna...that meals fills me to the eyebrows!

Ha!

Debi

--- Donna wrote:

> My 1st pureed type food was KFC mashed potatoes

>

> Oh, I wish I could have these. I have a hand out

> that they gave me before the surgery and it takes

> you through all the stages, and on stage 4 it tells

> you to wait until stage 5 to have starches. I think

> I might just have tuna fish. I've been thinking of

> that for a long time. I love the white albacore.

>

> Donna/NY

>

>

> ---------------------------------

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>

> [Non-text portions of this message have been

> removed]

>

>

__________________________________________________

[Guest guest]

Tuna fish was my first real food thing, I still add

juice from the pickle jar to get it moist enough to

swallow.

Hi Debi,

I was thinking along the lines of adding relish, but now I don't think

I could. Doesn't it have sugar in it?

Donna/NY

[Guest guest]

Donna,

You're thinking of sweet relish that has sugar in it. If you're THAT

concerned about sugar then get some dill relish which has none.

Personally I prefer dill relish to sweet.

Sweet relish only has 5g of sugar per ounce=28g. I would think that an

ounce would be more than enough for a small can of tuna. If you dump on

5g of sugar then I'd be amazed. You shouldn't get worked up over 5g of

sugar either in my opinion.

Try the dill relish too though. It's a lot more refreshing/strong and

not so sweet. I've never been a sweet fan with the sort of sore taste

of tuna.

Oh and I eat this tuna stuff A LOT. In fact I had some this morning

with imitation lobster meat mixed in (Thanks Mike T for the idea of

combining seafoods). Next time I think I'm going to make a bowl of

tuna, shrimp, and imitation crab or lobster meat.

I add fat free mayo and mustard too making it a tuna or seafood salad.

You can have it with bread or crackers if you want but I'm just fine

with a spoon and going to town on it that way. Major protein!

Mike in GR

>

> Tuna fish was my first real food thing, I still add

> juice from the pickle jar to get it moist enough to

> swallow.

>

> Hi Debi,

>

> I was thinking along the lines of adding relish, but now I don't

think

> I could. Doesn't it have sugar in it?

>

> Donna/NY

>

[Guest guest]

Sweet relish only has 5g of sugar per ounce=28g. I would think that an

ounce would be more than enough for a small can of tuna. If you dump

on 5g of sugar then I'd be amazed. You shouldn't get worked up over 5g

of sugar either in my opinion.

Hi Mike,

Thanks for explaining it to me. I will try the dill first. I'm so

afraid of trying new foods for the first time and since I don't know

how I will react to sugar, I'll stay away from it for now. So Dill

Relish it is. I was going to get some pickles and puree a piece in

with the tuna. Now, do I have to puree the relish or just put it in

when I mix in the mayo? Also, I know everyone is saying that they

can't eat things they used to eat. Is that because they get sick from

it or it just doesn't taste the same? I'm asking you this because I

HATE seafood except white albacore tuna in water. That's the only

seafood I can eat. But when I had it yesterday for the first time, I

noticed it was very fishy tasting to me. Kind of like, chunk light

tuna. I'm hoping it tastes like that only because I used lite

Hellman's mayo instead of reg. Hellman's. There is a difference.

Donna/NY

[Guest guest]

you can get no sugar added relish with splenda at the grocery

store... most everything comes sugar free now...

Ohh, I didn't know this. Thanks, I'll look for it if the dell relish

doesn't work for me.

Donna/NY

[Guest guest]

I bought some stuff called " Tuna Salad Maker " by Draft...It's mayo

with relish and for 1 Tbsp, it has 30 calories, 2g fat and 2g

sugar. It's really pretty good! Found it in the mayo saction at

Walmart!

>

> Sweet relish only has 5g of sugar per ounce=28g. I would think

that an

> ounce would be more than enough for a small can of tuna. If you

dump

> on 5g of sugar then I'd be amazed. You shouldn't get worked up

over 5g

> of sugar either in my opinion.

>

>

> Hi Mike,

> Thanks for explaining it to me. I will try the dill first. I'm

so

> afraid of trying new foods for the first time and since I don't

know

> how I will react to sugar, I'll stay away from it for now. So

Dill

> Relish it is. I was going to get some pickles and puree a piece

in

> with the tuna. Now, do I have to puree the relish or just put it

in

> when I mix in the mayo? Also, I know everyone is saying that they

> can't eat things they used to eat. Is that because they get sick

from

> it or it just doesn't taste the same? I'm asking you this because

I

> HATE seafood except white albacore tuna in water. That's the only

> seafood I can eat. But when I had it yesterday for the first

time, I

> noticed it was very fishy tasting to me. Kind of like, chunk

light

> tuna. I'm hoping it tastes like that only because I used lite

> Hellman's mayo instead of reg. Hellman's. There is a difference.

>

> Donna/NY

>

[Guest guest]

Donna,

I wouldn't think you'd need to puree relish at 3 weeks. You probably

shouldn't tackle a celery stick or massive pieces of lettuce or

anything but tiny pieces of mushy pickles aren't going to hurt.

I couldn't eat rice, egg yellows and saltines for a few weeks but

that all wore off after a couple months. I've heard from some who

become " allergic " to artificial sweeteners, milk, and stuff like

that. I would have been in dire straits had that happened. I like to

think that's the exception rather than the rule. I wouldn't go with

the mind set that you shouldn't try something because you might be

allergic but instead to try something slowly and with doctor's

awareness/advice. If you do find you're allergic then wait a few

weeks and try it again.

Hate seafood? BLASPHEMER!! Try some salmon. It's a lot like tuna but

tastes even better and is lower in sodium I think. Ah fishy tasting.

Salmon isn't so fishy tasting. And yet it and tuna are fishes.

Embrace the fishy taste. LOVE the fishy taste. Come on, join the dark

side of seafood!

I notice nearly no difference in store bought mayo from fat free,

light, full fat. They all taste pretty much the same. Sometimes

brands taste different but I'd be hard pressed to decide if one was

better than the other. I suspect this is because when I was younger I

would have some of my grandmother's home made mayo. Now if all those

adjectives make it sound delicious then you're hearing me right.

Anything less than that is " just mayo " in my book.

Mike in GR

>

> Sweet relish only has 5g of sugar per ounce=28g. I would think that

an

> ounce would be more than enough for a small can of tuna. If you

dump

> on 5g of sugar then I'd be amazed. You shouldn't get worked up over

5g

> of sugar either in my opinion.

>

>

> Hi Mike,

> Thanks for explaining it to me. I will try the dill first. I'm so

> afraid of trying new foods for the first time and since I don't

know

> how I will react to sugar, I'll stay away from it for now. So Dill

> Relish it is. I was going to get some pickles and puree a piece in

> with the tuna. Now, do I have to puree the relish or just put it

in

> when I mix in the mayo? Also, I know everyone is saying that they

> can't eat things they used to eat. Is that because they get sick

from

> it or it just doesn't taste the same? I'm asking you this because

I

> HATE seafood except white albacore tuna in water. That's the only

> seafood I can eat. But when I had it yesterday for the first time,

I

> noticed it was very fishy tasting to me. Kind of like, chunk light

> tuna. I'm hoping it tastes like that only because I used lite

> Hellman's mayo instead of reg. Hellman's. There is a difference.

>

> Donna/NY

>

[Guest guest]

OOPS! I meant KRAFT

> >

> > Sweet relish only has 5g of sugar per ounce=28g. I would think

> that an

> > ounce would be more than enough for a small can of tuna. If you

> dump

> > on 5g of sugar then I'd be amazed. You shouldn't get worked up

> over 5g

> > of sugar either in my opinion.

> >

> >

> > Hi Mike,

> > Thanks for explaining it to me. I will try the dill first. I'm

> so

> > afraid of trying new foods for the first time and since I don't

> know

> > how I will react to sugar, I'll stay away from it for now. So

> Dill

> > Relish it is. I was going to get some pickles and puree a piece

> in

> > with the tuna. Now, do I have to puree the relish or just put

it

> in

> > when I mix in the mayo? Also, I know everyone is saying that

they

> > can't eat things they used to eat. Is that because they get

sick

> from

> > it or it just doesn't taste the same? I'm asking you this

because

> I

> > HATE seafood except white albacore tuna in water. That's the

only

> > seafood I can eat. But when I had it yesterday for the first

> time, I

> > noticed it was very fishy tasting to me. Kind of like, chunk

> light

> > tuna. I'm hoping it tastes like that only because I used lite

> > Hellman's mayo instead of reg. Hellman's. There is a difference.

> >

> > Donna/NY

> >

>

[Guest guest]

Oh I don't know, a draft (beer) might just hit the spot! LOL

Never noticed the typo

Re: Cooking for your family!

> OOPS! I meant KRAFT

>

>

>

>>

>> I bought some stuff called " Tuna Salad Maker " by Draft...It's mayo

>> with relish and for 1 Tbsp, it has 30 calories, 2g fat and 2g

>> sugar. It's really pretty good! Found it in the mayo saction at

>> Walmart!

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[Guest guest]

Hate seafood? BLASPHEMER!! Try some salmon. It's a lot like tuna but

tastes even better and is lower in sodium I think. Ah fishy tasting.

Salmon isn't so fishy tasting. And yet it and tuna are fishes.

Embrace the fishy taste. LOVE the fishy taste. Come on, join the dark

side of seafood!

Hi Mike,

I've tried different kinds of fish that people swear does not taste fishy. It

always does. So many people love lobster, I tried it also, but didn't like it.

I just can't stand the fish taste. I do eat battered fishsticks (well, not

anymore) but I have to use a lot of ketchup. I think I like them only because

of the batter. I really wish I would like it because it's good for you and so

many people love it. I don't think I ever tried Salmon, so if I ever get a

chance, I will. (I'm starting to feel a little sick just thinking about it)

Donna/NY

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