Izzy, first of all get the idea of the honeymoon period only being 6 months out of your mind. That really is a bunch of crap.
I've lost an additional 106 pounds since that 6 month mark so nope, it doesn't stop.
I know when you have a lot to lose it seems sometimes like you will never see the end. I remember some of those same feelings. I do agree with Jacki though. Sometimes you just do whatya gotta do. If you can't tolerate the protein supplements then put together your own concoctions with high protein. There are ways without using protein supplements. The one Jacki showed you is a great one and something I lived on for months every single morning. If you can do cottage cheese that is packed full of protein.
Here are a couple cottage cheese recipes that are wonderful!
Cottage Cheese Pancakes (soft-regular stage)
Half a medium onion, chopped
1 tablespoon butter
1 egg
1/2 cup cottage cheese
2 tablespoons flour
salt
pepper
Saute the onion in the butter until golden... allow to cool in pan. In a small bowl, beat egg slightly, blend in cottage cheese, flour, salt and pepper, and onion butter mixture. Heat nonstick skillet, spray with Pam, and place four 1/4 cup scoops of batter and spread into small pancakes. Cook until browned... flip and cook until lightly brown on other side.
Total recipe: 20 grams protein
Cheese Crepes (soft-regular stage)
1/4 cup of ricotta cheese (I used a little tiny bit more)
2 large eggs
2 tablespoons of splenda
1/2 teaspoon vanilla
1 1/2 teaspoons of cinnamon ( I used 1 teaspoon)
butter or margarine
total recipe: 20 grams protein
Linda's Cottage Cheese-Oatmeal Pancakes (soft-regular stage)
1 c. oatmeal, ground (measure BEFORE grinding in a food processor)
1/2 t. baking soda
1/8 t. salt
3-4 T. Splenda Granular
1/4 t. pumpkin pie spice (or combination of other sweet spices you like)
Stir together above ingredients in a mixing bowl. In a seperate bowl whisk together:
4 eggs
1 c. cottage cheese
1/3 c. milk
1 t. vanilla
Add to dry ingredients and let sit for a few minutes. Spray a small skillet with non-stick spray. Heat over medium. Pour 1/3 c. into hot pan and cook until cake is getting dry on the top (but lower heat if it gets too dark on bottom). Turn carefully and continue to cook for a few minutes. (These are difficult to flip if you don't let them cook enough on the first side.) Can cool and stack on a plate and wrap tightly with plastic wrap.
Total Recipe: 804 Cal; 72 g Protein; 29 g Tot Fat; 68 g Carb; 8 g Fiber; 12 g Sugar; 951 mg Sodium
You can make this with the Quaker Weight Control oatmeal or the Kashi Go-Lean oatmeal and it will give you even more protein. Personally I would lower the fat on this one too and use reduced fat ingredients where possible and egg substitute instead of the eggs.
Kate's Cottage Pie (pureed, soft-regular stage)
1 lb. FF Cottage Cheese
1/2 tsp Kosher salt
3 Tbs. FF Half & Half
1/2 C. Splenda
3 beaten eggs
1 tsp.grated lemon peel
Spray the baking dish with butter PAM and bake at 350 degrees for 30 minutes. It is also good with a bit of cinnamon.
Not sure but this would be a pretty high protein count too.
Berry & Cream Cheese Protein Crepes
1/2 cup of ff cottage cheese to my magic bullet or other small blender cup
one egg white or one whole egg or liquid egg white to equal one egg (I use liquid egg white most often)
2 T flour,
1 t. vanilla,
a dash of salt
splenda per your taste - I use about 2 T
Pulse until smooth (thick batter consistency)
On a hot grill (works so much better than a pan in my experience) spray the nonstick griddle with butter Pam and pour the batter out in 4 even pancakes. I didn't do anything else at this point except wait for the batter to cook to firm and then flipped the cakes over to cook the rest of the way.
I pulled these off and added whipped fat free cream cheese and sugar free preserves and folded over.
Sprinkled with a smidgen of powdered sugar to add a bit of decadence to the plate. They were perfect and so easy. When I used the bullet to mix I had very nice pancakes - Absolutely NO STRESS whatsoever with them falling apart when using the small blender to mix them.
In this actual photo instead of the sf preserves, I used frozen mixed berries with spenda to taste and simmered on stove top til thicker cosistancy.
Approx Total Stats for Entire Recipe using frozen berries and liquid egg white
Calories 154
Fat 1
(healthy) Carbs 10
Protein 23
Mexican Cottage Cheese Quiche (soft-regular stage)
Pre-heat oven to 400°
Spray your casserole dish with either pam butter flavor or olive oil. Put dish into oven while its warming up, you want the dish hot when you add the mixture. Preheat least 10 mins while preparing the innards.
1 large onion chopped
˝ yellow bellpepper diced (remove seeds and any white pith)
3 Tbl butter
2 Teaspoons of ground cumin
4 eggs
1 ˝ Cups Cottage Cheese (Non Fat)
6 Tbl flour
˝ tiny can of green chilies
˝ tiny can of sliced olives
˝ tomato diced (remove seeds)
1 teaspoon ground cumin
Salt
Pepper
Couple tablespoons of green sauce ( I used a mild green taco sauce, but any verde is good).
1 Avocado
Lemon juice or lime juice (to prevent browning of avocado)
1 cup low fat shredded cheese
Sauté the onions, yellow bellpepper and 2 teaspoons of cumin in the butter… Allow to cool, so they don’t cook your eggs too soon. After sautéing them put them aside and let them cool either in the pan, or in a bowl, I used a bowl since the kitchen sink was so cold..
In a med bowl, lightly mix eggs. Then blend in cottage cheese, flour, chilies, olives, tomatoes (leave enough of the chilies, olives and tomatoes to add on top before baking) and cumin. Combine all together. I eyeballed the salt and pepper, but would say maybe Ľ teaspoon or so.
Take your dish outta the oven, add the mixture to it, top it with the shredded cheese, then top with tomatoes, olives, and drizzle the sauce on. Bake for 25 mins,, watch the cheese get nice and brown on top and around the edges. Let cool a few minutes.
Slice your avocado, sprinkle either juice on it. Place slices on top of finished product.
This is an absolute favorite of mine and it goes together so quickly and goes down so easy!
SUSAN MARIA'S VANILLA EGG CUSTARD
WLS 1/2 cup portion: Calories 110, fat 4.5 gr, carbs 7.5 gr, protein 9gr.
Makes six 1/2 cup servings
4 eggs
1 cup skim milk
1 can evaporated low-fat milk
1/2 cup Splenda Granular
2 teaspoons vanilla
Pinch of salt
Freshly grated nutmeg
Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one. Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups. Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.
You can do this Izy!! Sometimes you need to get really creative in order to get your protein in especially at your stage. Sheesh...I remember that time SO well! The last thing I really wanted to do was eat but in a lot of ways I forced myself too. I looked at it as a job....but I too had enough of the protein supplements so I did many of the recipes above and gradually I found that my pouch actually began to like the taste of food again.
Any Suggestions? No Loss!! Confessional!!
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