Drew

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    3
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About Drew

  • Rank
    Newbie
  • Birthday 10/15/1973

Profile Information

  • Gender
    Male
  • Location
    MN
  • Age
    44

Information

  • Surgeon
    Thomas A. Jones
  • Hospital
    Methodist
  • Height (ft-in)
    5-11
  • Start Weight
    343
  • Current Weight
    298
  • Goal Weight
    210
  • Body Mass Index (BMI)
    40.6
  • Surgery Date
    05/14/2018
  • Surgery Type
    Vertical Sleeve

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  1. Drew

    Pureed Stage: Seafood Salad with Tilapia

    That sounds like it'd be pretty good. If you're substituting the seafood type I might suggest checking out https://www.localharvest.org/blog/39774/entry/what_herbs_go_well_with - I used this to determine what would go well with the tilapia poaching water and in the mix itself. I had my (slightly over) 1 month dietitian visit on Monday and they've cleared me for less blended foods including shrimp as long as I chew it well enough, and testing out the more solid foods has caused zero issues or discomfort, so that's now on my menu too.
  2. Hi all, Wanted to share this recipe as an alternative to tuna salad. I'm not a huge fan of anything canned, as canned usually means more salt, and I really need to be careful with sodium amounts. You can pay more to have them keep the salt out though!! Plus, canned = required additives to keep it fresh, and well... I'd rather have fresh as in just-made-fresh, not half-life fresh if you know what I mean. I've made both tuna salad and this variety and I find that the flavor of Tilapia is wonderful if poached a certain way. Plus it's got better Omega-3's or something like that. Anyway, give it a try! ** NOTE - this makes a pretty big batch for a small stomach, but I could eat this stuff every meal so this is what I made - that and my fiancee likes to eat my sleever foods heheh, so that helps. It will keep in the fridge for a good week but you may wish to cut the salad and fish ingredients by half. I would keep the poaching water ingredients as-is, just use less water. INGREDIENTS FOR POACHING WATER About 1 lb Tilapia or your choice of white fish - Tilapia has a firm texture that works well here, and is inexpensive 1 medium carrot, chopped 1/2 onion, chopped 1-2 stalks celery (depending on size), chopped 2-3 cloves garlic, rough chopped in slices About 1 inch of ginger root, sliced into 3 slices 1 small lemon, sliced, or the juice of (can use concentrate to equal 1 small lemon) 1/4 cup Fennel, diced, OR 1 tsp Fennel seeds crushed in a mortar/pestle 1 tsp dill weed, dried or fresh (chopped) 1 tsp basil, dried or fresh (chopped) Enough water to cover fish (about 4 cups should do) INGREDIENTS FOR SALAD 1/2 cup Light Mayo 1 cup plain Greek yogurt 1/2 tsp Dill weed, dried 1/2 tsp paprika (smoked would be great here if you like that flavor) 1/2 tsp onion powder Celery Salt and Pepper to taste (1/4 tsp works well) DIRECTIONS: 1. Pat the Tilapia fillets dry and chunk the fish up by slicing along the dark strip along the length of the Tilapia fillets to separate the thin half from the thick half. Cut each half into 4-5 chunks. Separate the thinner pieces in one bowl, keep the thicker ones in another. 2. Add remaining ingredients including water to a large pot and bring to a boil. Boil for 10 minutes on high. After 10 minutes, reduce heat to medium and add a cup of cold water to stop the boiling. 4. Strain the cooking liquid into a regular size pot and return the pot to the stove, discarding the solids. The herbs will likely not get filtered out - this is ok. 5. Bring the liquid to a very gentle simmer on medium and then drop in the larger fish chunks. Don't let the water reach a rolling boil or the fish will overcook and fall apart! Set your timer for 10 minutes. When you get to about 6 minutes left, add the thinner pieces as these will cook faster than the large pieces. Once done, remove fish with a slotted spoon or strainer ladle and set aside to cool. Discard cooking liquid. 6. Once cooled, pulse the fish in a food processor until finely ground and empty into a large mixing bowl. 7. Add remaining ingredients and mix well. Chill overnight or enjoy right away, the flavors will really meld well on the second day. Yum!
  3. Hi everyone, I thought I'd introduce myself. I'm about 3 weeks 3 days post-op VSG, on my first week of pureed foods, everything's going perfectly from what I can tell! The procedure had zero issues, Dr. Thomas Jones with Methodist (Mpls MN) did an amazing job and the staff were nothing short of wonderful. By the 3rd day home I was mostly able to take full breaths on the spirometer (still ached a bit though) and the bandages were off by the 3rd day, tape was off by about the 6th day and by about a week in I was fully mobile, but slow of course. Following all the dietary recommendations I've been able to hang in there, and I never really had a food addiction to start with so not being able to eat like I was wasn't a problem for me (still isn't), even though yeah it was a bit annoying to see pizza and not have pizza, but at the same time my appetite for a lot of things has changed a bit. No longer craving buffets and making sure I get my money's worth when I go to a restaurant - not that I've been to a restaurant since the surgery - but the desire to go doesn't seem to be there anymore and at times I prefer to just have liquids instead of solids. One thing I noticed happened to me was when I hit 300 I plateaued drastically. For probably 8-9 days I bounced between 302-304, but one thing I wanted to suggest to people that might experience the same thing is not to worry about that. The initial weight loss happens before your body is able to adjust and say 'woah' and throw on the metabolism brakes. You're basically in a starvation state during the liquids/full liquids phase due to such low calories, and even in pureed your intake is way under your body's calorie threshold of 'normal'. I think that's a minimum of 800-900 calories for most people. As you get closer to that, you'll actually start losing weight faster, so the slowdown's expected! Don't get discouraged. Pureed is a nice change but it takes me at least 30 minutes to finish 1/3rd a cup of pureed tuna/chicken/fish salad, probably more like 45 minutes. And I have to say, what a nice change of pace (pun intended)! - Drew