Drew

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  • Content count

    10
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About Drew

  • Rank
    Member
  • 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
    275
  • Goal Weight
    210
  • Surgery Date
    05/14/2018
  • Surgery Type
    Vertical Sleeve

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  1. Drew

    Turkey Meata-balls

    You're welcome - also wanted to mention an addition I've found that's not too bad. I recently brought the recipe up with my nutritionist and she felt it's a good recipe as long as I'm getting more veggies. So I had the idea of throwing one of these https://www.veggiesmadeeasy.com/products/southwest-chipotle-nourish-bowl/ in the nutri-ninja with the egg whites and adding the resulting slurry to the meatball mix. It turned out pretty well! They do smell a little green at first but it's very minimal and the end flavor is good. I discarded the cheese packet since it already has parmesan in the recipe.
  2. Drew

    Bread Cheese

    I tend to see bread cheese at most of the grocery stores in my area, it shouldn't be too hard to find. It seems to be gaining popularity.
  3. Drew

    Turkey Meata-balls

    Hey all, Thought I'd post this since it's been a pretty easy and tasty staple for me lately. They're pretty versatile and can be used a lot of ways, but I tend to just eat two at a time when it's mealtime! This will yield about 35-40 ping-pong ball sized meata-balls (AKA meatballs): INGREDIENTS 3 lbs lean ground turkey (93% lean) 1 cup almond flour 3/4 cup uncooked oats 2 Tbsp grated parmesan cheese 1 Tbsp all purpose seasoning (I use Mrs. Dash Onion & Herb) 1 tsp salt or salt substitute 1/2 tsp each pepper, rosemary, sage and thyme 3/4 cup egg whites or whites of 4 eggs DIRECTIONS 1. Preheat oven to 400F. 2. Place turkey into a large mixing bowl. 3. In a separate bowl, combine the rest of the dry ingredients and mix well. 4. Pour the dry ingredients over the turkey and add the egg whites. Pulverize with your hands until thoroughly combined. 5. Cover two baking sheets in tinfoil (or don't, but it makes clean-up easy) and spray with non-stick spray. Roll ping-pong sized balls and line them up 4x5'ish. 6. Bake for 12 minutes, flip, then bake for another 12 minutes. 7. Enjoy your... MEATA-BALLS
  4. You're welcome, and I just edited the recipe because I forgot to suggest the squirt of lime juice I stir in, it makes it even more fantastic-flavored as long as you aren't allergic! (my fiancee is)
  5. I'm at the point where I've been returning to the gym and hitting the weights. I don't expect to be able to gain size at this point considering how much less I can eat and that carbs aren't a big part of my food intake anymore, but as with any gym activity, your protein intake needs to increase. I just wanted to share this mix I came up with for quick easy meal prep, Chicken BBQ Cups. INGREDIENTS FOR 4 SERVINGS: 8 oz Cooked Chicken Breast, cut into small strips (70g protein) 1/2 tsp Coconut Oil (2.5g fat) 1/2 Bell Pepper of your choice, cut into thin 1 inch strips 1/2 Avocado, sliced and divided up into 20 pieces (10-11g fat, 6g carb) ** Optional ** 1/4 c Black Beans, drained/rinsed (optional - I used canned no salt added variety, adds an additional 10g carbs and good fiber) Red Onion, diced 4 Tbsp Sugar-Free BBQ Sauce, modified (recommended: http://www.poormansatkins.com/blog/ken-davis-classic-2-carb-bbq-sauce) - Modification: see note below Small squirt of lime juice ** Optional ** Cilantro 1/2 cup size containers (recommended: https://tinyurl.com/glad12cupcontainers or similar) 1. Cook the chicken however you prefer to do it, no seasoning needed. I find baking it to be fine but if you want it extra soft, a crock pot or slow-stewing it in a bit of water will do. Cut into small bite-size pieces and set aside, allow it to cool. 2. Add coconut oil to a pan and heat over medium heat. Add bell pepper and saute until you get some char marks and they have softened considerably, about 5-7 minutes. 3. While this is cooking, slice up your avocado and red onion, and if using cilantro, pick about 30 leaves. 4. To prepare: In a small bowl, add 1/4th of the chicken, bell pepper, avocado, and if using, cilantro and black beans. Add a 5 finger pinch of diced red onion and 1 Tbsp of the BBQ sauce. Squirt a bit of lime juice over the top. Stir it up and add to one of the 1/2 cup containers (will be a tight fit). Repeat with the remaining ingredients. 4 meals ready-to-go! Tastes great hot or cold, easy to bring with to the gym. I'd recommend make a large batch of chicken breast and cut it all up ahead of time as the rest of the items aside from the pepper don't require cooking and can be added as-needed for easy meal prep. NOTE: The BBQ sauce is good by itself, but it really lacks something on the finish. Due to the low salt content as well, you don't get that salty tang that comes with a good sauce, and the sweet is left unbalanced. It falls flat for me, so I poured the bottle out into a bowl and whisked in the following: 1 Tbsp fresh-ground black pepper, 1 Tbsp Cayenne, 1 tsp liquid hickory smoke sauce Pour back into the bottle with a large'ish funnel. If you're not into spice then maybe limit or omit the cayenne but keep in mind this is being added to the entire bottle so you're not getting that much per serving (I do like spicy, though!) My fiancee tried this and said it was almost a dead-ringer for Famous Dave's Devil's Spit bbq sauce! I'd have to agree, it's pretty close.
  6. Drew

    Healthy Protein Cheesecake?!

    Lol it seems that a cheesecake recipe, no matter how healthy, is probably not the best recipe to post here. Well I can do something about that, posting another one that I came up with that's perfect for the sleever returning to the gym.
  7. Drew

    Healthy Protein Cheesecake?!

    Hey everyone, While I'm not the biggest fan of desserts, I don't think there are many people alive that could say they truly don't like cheesecake. This one looks fantastic! And since it has pictures and I'm lazy, you can check it out here (just look at those macros): https://www.builtlean.com/2013/01/23/protein-cheesecake-recipe/ I need to make this ASAP!
  8. 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.
  9. 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!
  10. 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