Nik's Hunger Games - Day Four

I may sound like a broken record but so what...I AM SO GLAD THIS IS OVER TOMORROW!!!

But I am also SO glad I did it.

Here's yesterday's report. Tonight I will go through some of the things I have learned about my long-term post-op eating from doing this challenge. I've gained a lot of insight.

Also, I wanted to share a neat game I found. It gives you a glimpse of the tough choices you have to make when you are one of America's urban poor. Check it out. After you've played post what day you made it to. I suck. I only made it 8 days. Boo.

Teddi's Taco Soup

I am so behind on reader submissions! But I hope to get to some this week and next, so stay tuned!

This one comes from Teddi, who sent me a bunch of recipes. Out of fairness, I had to pick one and go with it. I chose her taco soup. I have an affection for tacos, as evidenced by my undying love for taco casserole!

Here's how Teddi soothes her craving for tacos.

Teddi's Taco Soup

1 lb of beef or boneless chicken
½ c. chopped onion
28 oz. can diced tomatoes w/liquid
1-2 pkg taco seasoning
3-4 oz. can diced green chilis
4 c. chicken or beef broth
4 c. water
14 oz. can black beans drained & rinsed
17 oz. can corn drained & rinsed
Grated Cheese
Tortilla or corn chips

Directions:

Combine meat, onion, tomatoes, taco seasoning, green chili, broth and water in crockpot. Let cook on low overnight.

Shred the meat when stirring the next morning. Continue cooking on low stirring occasionally.

Two hours before serving add black beans and corn. Add additional liquid if needed.
Serve topped with grated cheese and crushed chips.

And because Teddi is nice (and not a mean old grinch like me) she's figured up her stats on this recipe:

Make 15 cups
Nutrition (approx)
Serving size: 1 cup (8oz) without cheese and chips
Calories: 118
Fat: 5.5
Carbohydrates: 9.2
Protein: 8

Serving size: 1 cup (8oz) with 1 oz Mexican blend cheese but no chips
Calories: 218
Fat: 13.5
Carbohydrates: 10.2
Protein: 14

This looks completely nominous. And I'm not just saying that because I am calorie deprived this week!

Nik's Hunger Games - Day Three

Obligatory disclaimer: This week, in an attempt to get a glimpse of the day-to-day lives of the world's poorest people, I have committed to setting my food budget for five consecutive days at $1.50 a day. I am four years post-op and have sufficient body fat to do this. I consulted my physician who, while not totally thrilled, is supportive. Do not try something like this without first consulting your medical team and DO NOT TRY THIS IF YOU ARE LESS THAN A YEAR POST-OP. K?


I won't bore you with the details of my plan today. It's basically just shuffling around the stuff I've already been eating. I did manage to work a 1/2 c. of chickpeas into my dinner plan which will help boost my calories.

Here's my Day Two report:




Yes, I do look a hot mess...thank you for noticing :)

Is it wrong that I am ECSTATIC to see the end of this in sight? I mean I have learned a lot, not the least of which being that I love food! I love cooking it and I love eating it! I don't find any shame in that.

I have a Foodie recipe submission that I was supposed to post eons ago lined up for this evening, so keep a lookout for that and of course I'll report on day three tomorrow!

I'm a Bariatric Foodie and...

I am also a WLS experience blogger! My name is Robyn.

I had RNY gastric bypass surgery in December 2011 and have lost more than 100 lbs so far.

My blog, My Journey to Fit and Fabulous, focuses on my experience from pre-op (deciding to begin the pre-op program) all the way through to my current life as a post op patient.

As it occurs, I talk about my struggles and successes, physical changes, mental changes, family  relationship quirks, and amusing things that I would have never experienced if I had not had RNY. There’s always something happening to write about.

I started the blog as just a place for me to get things out of my head. No one close to me had WLS before, so I was somewhat on my own trying to get my head around my new life. Since then, some people have
stumbled across my blog and seem to enjoy it. I enjoy knowing that people find what I write to be real, relatable, and helpful.

Here’s my advice if you’d also like to be a WLS experience blogger. Be truthful to your audience! Some parts of post-op life, especially early on, aren’t so pleasant. But sugar-coating things so as not to scare off potential WLSers does a disservice to them and to your experience.

So if you are pre-op and looking for an open account of the post-op life or if you're a post-op looking to relate, check out my blog! 

Are YOU a "Bariatric Foodie and..." If you're doing something unique or fun to make your post-op life work, share it with your fellow Foodies by emailing your story to bariatricfoodie@yahoo.com.

Nik's Hunger Games - Day Two

Obligatory disclaimer: This week, in an attempt to get a glimpse of the day-to-day lives of the world's poorest people, I have committed to setting my food budget for five consecutive days at $1.50 a day. I am four years post-op and have sufficient body fat to do this. I consulted my physician who, while not totally thrilled, is supportive. Do not try something like this without first consulting your medical team and DO NOT TRY THIS IF YOU ARE LESS THAN A YEAR POST-OP. K?

Look at my face in the screenshot of this video of my day one report. That is pertinent. Calories mean something! They are not evil nemeses waiting to convert into fat and make you miserable. They are units of energy that keep you going! 

After just one day of my eating challenge I am FEELING the effects of a reduced caloric intake. For newbies this is not unlike when you first had surgery and felt like a walking corpse. It takes your body a little while to get the memo that you need to burn fat for energy because of a lack of calories. I await that glorious realization because being tired is SO not my style!

Today's plan is a bit more forgiving though. I sat at my dining room table last night (fighting the urge to go into the kitchen and raid the fridge cuz...after all...I live alone for the summer...nobody would know...but I did not do it! I'm proud of myself!) and figured out a way to have three meals today. They aren't very exciting and not very different from yesterday, but here goes:

Breakfast: 1/2 c. curried lentils (.225 cents) + 1 egg made as an egg pancake (sort of like how I make it for my "eggchilada") (20 cents) =  42 cents 

Lunch: 1 c. curried lentils (with the modifications I discussed yesterday) + 1/2 c. cauliflower rice (70 cents)

Dinner: same as breakfast EXCEPT with 1/3 c. curried lentils instead of 1/2 (35 cents)

Total tally: $1.47

You all don't know how giddy I am about getting THREE meals. Eating breakfast made a real difference.

All this comes to a whopping (wait for it...395 calories and 31g of protein!!!). Two things:

• I can't stress this enough. I am NOT doing this for weight loss but to experience the plight of the world's most poor. Weight loss is not a goal of this exercise. If I should happen to lose any weight I am sure I'll promptly gain it back at the meal I plan to have on Saturday, which is the ONLY thing keeping me sane right now. :)
• Having said all that, I am sorta impressed that I managed to get that much protein in. But in the same token I feel sad that people in developing countries often don't have the choices I do. In Africa, a drought rages in both the east and the west. People there live on crops they grow. No rain = no crops. So no lentils for them. It's a sobering thought and one that keeps me from complaining about my lentils!

Anyhoo...later on we're going to take a break from this crazy experiment with another installment of "I'm a Bariatric Foodie and..." Won't that be fun?

Nik's Hunger Games - Day ONE

Not the most beautiful pic in the world, but it was honest!

Obligatory disclaimer: This week, in an attempt to get a glimpse of the day-to-day lives of the world's poorest people, I have committed to setting my food budget for five consecutive days at $1.50 a day. I am four years post-op and have sufficient body fat to do this. I consulted my physician who, while not totally thrilled, is supportive. Do not try something like this without first consulting your medical team and DO NOT TRY THIS IF YOU ARE LESS THAN A YEAR POST-OP. K?


Let's do this shall we?

As one might expect (or maybe not if you are like me and never even thought about this stuff before), a daily food budget of $1.50 does not afford the opportunity for a great many meals. Especially if you want those meals to be even remotely healthy.

I tried every which-a-way I could to get three meals into my day. It didn't work. Had to ditch one meal and decided it would be breakfast. I am terribly inconsistent with breakfast, sometimes not even eating it until about 11 a.m., so I figured of all meals that'd be the easiest. Still there are just two modest meals on my plan today:

• Curried lentils with cauliflower rice (pictured). Cost: 70 cents per serving the way I made it (more on that below.
• Two eggs w/ some sauteed onions (not sure of the preparation yet). Cost: 54 cents.
• Two drink sticks for my water. Cost: 20 cents

This brought me to a total of $1.44 for the day. With my spare six cents I intend to put salt and pepper on my food! 

A few notes:

• I originally had three eggs in my dinner but then I realized I forgot about water flavorings. I don't tolerate plain water well even to this day so I decided to invest in two drink sticks to ensure I get at least 40 oz. of water today so at least I would not be hungry AND dehydrated. 
• Some of my friends on Facebook offered to feed me during these days. While I love you for that (and I do!) the point of this exercise is to experience something of the trials of the truly, extremely poor. They don't have the option to go to a friend's house to have a generously prepared dinner so neither do I. But remember me on Saturday when this whole thing is over, k?
• So as I said I made my curried lentils with a few modifications. I did not use broth but instead 1/2 of my onion (see this video for the size of the onion!) with a clove of minced garlic and salt and pepper for seasoning base. I also skipped the peanut flour (so I made regular curry, not peanut curry). I served myself one cup of that over 1/2 c. of cauliflower rice.

Dinner is at six. I anticipate I'll be chomping at the bits by then. Stay tuned this evening for a short video about my day one impressions and remember that I am Facebooking and Tweeting my experience (look up the hashtag #HungryNik for tweets specifically relating to this exercise).

Oh! I forgot something. My caloric tally for the day is about 420 calories, 32g protein. I'm going to do some research tonight on how a prolonged diet of these stats might affect the human body and will report back in my video, so stay tuned!

Nik's Hunger Games

So if you don't have the 10 minutes to spare to watch this video of me explaining why I am living on $1.50 of food per day for five days here is the shortened version.

The organization where I work (yes, I do have a day job) is looking to create an experience where folks can experience the day-to-day realities of people living in extreme poverty. I am helping to develop this experience and have been researching it. Many websites do this by calling you to live as a person who is living in extreme poverty lives and one way to do that is to eat on the budget equivalent to the poverty line.

So...that's what I am doing. The U.S. equivalent of what a person in a developing nation would experience as the poverty line is $1.50. That's how much a day for the next five days I get on food. I tried to stay true to the experience of a person living in poverty so, I:

• Tried to factor in all costs of food, including the transportation cost of procuring it
• Factored in any additional things we may not think of as having costs, but do (spices, garlic, etc.)
• Already made some tough (for ME) choices related to what I could have for $7.50/day

If you want to see what I ended up with in my grocery bag, watch the video!!! (For those who've endured my videos before, you know this one is an exercise in downright brevity for me.)

I'll report in each day of this experiment, either by video or just as a blog post. Also look out for status updates to the Bariatric Foodie Facebook page and Twitter feed (for updates specifically related to THIS challenge, use hashtag #HungryNik).

Wish me good luck, Foodies!

I'm a Bariatric Foodie and...

This is the first in a new series called "I'm a Bariatric Foodie and..." focusing in on Foodies who are doing unique things to make their lifestyles work! If you would like to be considered for this series, email me at bariatricfoodie@yahoo.com

Hi, my name is Stephanie. I am a Bariatric Foodie and… living a Gluten-free and dairy-free lifestyle! (Did your jaw just hit the floor thinking of a life with no cheese or yogurt?)

This is my story.

Shortly after my roux-en-y gastric bypass surgery in December 2010, I developed lactose intolerance, which can be common for post-ops. After about a year was able to tolerate more and more dairy again, however I kept getting awful pains in my upper stomach and was experiencing other gastrointestinal problems as well.

I went to see my bariatric surgeon, who originally thought I had an ulcer. He ran thorough blood tests, performed a CT scan, and did a scope down my throat. Much to our surprise, everything was perfect. He had never seen more perfect labs and said my pouch was the ideal pouch after bypass surgery. But he also said that I was the first patient that had ever stumped him. So, we agreed to start taking note of when these symptoms occurred.

After a few weeks, I found the pain came whenever I ate gluten, a form of protein found in wheat. Most people think gluten can only be found in bread and pasta, but it can also be found in most cereals, granola, some protein bars, soy sauce and even barbecue sauce! I decided to try avoiding gluten to see if my symptoms got any better.

After the first week, my symptoms disappeared. Not only that but I also lost 5 lbs. I felt so much better, so alive and energized. More recently, my lactose intolerance reared its ugly head again. I started to get chest tightness, congestion and pain, as well as nausea and bowel issues every time I ate cheese or yogurt, so I knew it had to go as well. Since then, my kitchen and cupboards are completely free of products containing gluten and dairy. My fiancé, who eats what I eat, has joined me in living gluten and dairy-free.

I love my new lifestyle. It has kicked my fitness and health into high gear. I eat only fresh produce, certain grains, organic meats and eggs, and the occasional gluten-free snack.

Some days it’s difficult some days getting my protein without consuming any dairy products but I'm committed to making this work. For me that means every meal has to be all lean protein of at least 20g, and I usually eat a protein bar every day as a snack.

I wanted to share my experience because I know there are people who have Celiac’s disease and other special dietary needs and want to know if the post-op lifestyle will work for them. Hopefully my message will encourage them that you can do it!

Here are some tips if you’d need or would like to live a gluten and/or dairy-free lifestyle after weight loss surgery:

• Take baby steps! If you are symptom-free and just want to avoid these foods, start by giving up one food item at a time. For example, the easiest start to gluten-free is to give up pasta and bread. Since most bariatric patients are told to limit those food items anyway, it’s an easy first step.
• Make sensible swaps! There are so many lactose-free and gluten-free products nowadays! There is soy/almond/coconut milks, creamers and yogurts, there is also soy/rice cheese. The Silk brand is my favorite and I use it for all protein shakes. There are many gluten-free sauces out there for marinating and making stir-fry by the brand San-J.
• Investigate! Most stores have gluten-free sections where you can do your shopping without the tedious task of checking every single label. (Whole Foods and Trader Joes are especially good with this.) However, if your store does not have a gluten-free section, READ YOUR LABELS. Anything that says wheat, barley, or rye = gluten. As for dairy, anything that has whey, casienate, or milk = dairy.
• Substitute with healthier options. For example, I crisp a corn tortilla in a pan and use that as my "bread" for a sandwich. Use cauliflower to make the "crust" for pizza with really fresh marinara, lean meat and veggies. Don't be afraid to get creative.
• Shop the perimeter of the grocery store. Being gluten-free and dairy-free also means shopping on the outskirts of major grocery stores. This also promotes clean eating. Grab your produce, your nuts and grains, meats, fish, dairy substitutes, and eggs all without heading down any isles. Not to say there aren't some great quick canned options for some things.
• Focus on how you feel. It can be difficult at first to give up something you think you "love", but if you focus on how much better you’ll feel, it won’t seem like such a sacrifice.

Stephanie is a Bariatric Foodie living in Henderson, NV.

Are you a “Bariatric Foodie and…”? If you’ve got a unique angle to your post-op life, share it with your fellow Foodies! Email bariatricfoodie@yahoo.com to share your story. 

Another from the lunch files...

I figure until I get it together recipe-wise (and believe me I have a bunch of freshly tested stuff to share...I just have to make it and photo it!), I'll continue to give you a glace at my real-eating perspective.

So here's another lunch!

Today's fare: TVP tuna on flat slices of Granny Smith apple. Salty, sweet, crunchy, GOOD!

I don't know that I've ever put my TVP tuna recipe in one post so here goes:

Nik's TVP Tuna


Ingredients:


4 oz. tuna in can, liquids reserved
1/4 c. textured vegetable protein (if you're going "what's that?" click here)
1 tbsp. whatever mayo you feel comfortable using (I do low-fat but NEVER fat free)
2 tbsp. Greek yogurt
1 tsp. (not tbsp) Dijon mustard (I know this seems like a lot of wet stuff but trust me...it works out)
1 tbsp. finely diced onions
a dash each of: garlic powder, salt and pepper

Directions:

Combine tuna, liquid, seasonings and TVP in a bowl and mix well. Allow the TVP to soak up the liquids.

In a separate bowl, combine mayo, yogurt and mustard. Mix well.

Combine the the tuna mixture with the mayo mixture, add the onions and mix again!

Serving this on the apple slices makes a nice alternative to crackers and something about the combo of tart apples and onions really does it for me (I am weird like that).

Anyhoo...you may now return to your regularly scheduled afternoon!

Nik's Lunch: Before & After

Not a full day in my pouch, but this is a lunch I’d say I have about once a week.

I am doing before/after because I want folks to understand that just because I put it on my plate does not mean I ate all of it! I've had four years of good (read: forced) practice in stopping when I get that "special feeling."

Pictured above: A slice of 9-grain whole wheat bread, halved (yes, Foodies, from time to time Nik does eat bread. Not often, though, as it takes up room I’d much rather use for other stuff) and in between the halves is 3 oz. lean roast beef, one slice of provolone cheese, two tomato slices, lettuce and my latest condiment obsession: Dijon mustard. Alongside it is a beautiful garden salad on which I put half a packet of Parmesan-Peppercorn dressing.

And this is what was left. I ate the whole (half) sandwich and a few bites of salad. At four years out I was not overfull, but very satisfied — so much in fact that I didn’t eat again until dinner at about 6! (Lunch was at noon and as a side note that’s probably too long between meals but nowadays I only eat when I feel “hungry”).

So that’s how I roll…but I know we are all different in the amounts and composition of the food we eat. What does a typical lunch look like for YOU? Leave a note (and be sure to mention your surgery type and "surgery age" - how far out you are) in the comments!

BF Top 5: Items Newbies Should Check Out!

Hi Foodies,

Life has been a bit hectic lately. I’ve been setting up the new “Foodie headquarters”, trying DESPERATELY to not own the house I owned before I moved to this house and trying to get two children ready to go off to two different summer locations.

BUT…you all are always in my mind. Today, I’d like to address a question I get fairly often. Pre-ops email me all the time to ask in what they should invest for after surgery. Usually this question involves “which protein powder should I buy?” which is  tough question to answer for many reasons. BUT there are some kitchen tools and whatnot that you can invest in before surgery that will serve you well for a long time to come.

In no particular order (and click the title of each for info on where to buy):

#5: A Food Saver Machine

I was not a believer at first but I’ve had mine a year and I actually do use it quite a bit. I make smoothie kits and when I make a really big casserole, I slice individual portions and vacuum seal them for future lunches or days when I just plain don’t feel like cooking.

If you don’t have one already, I’d suggest the most basic one. I got the one with all the bells and whistles and last year when I went to do the shake kits for the holidays, it couldn’t keep up as well as its more affordable counterpart! So more expensive is not always better.

#4: A food scale

Yeah…eyeballing portions wasn’t my forte in the beginning. Nowadays I’ve been working with food so much and for so long that I can guesstimate weight, volume, calories and protein with razor-like precision!

But until you get there, this is a nifty little tool. It allows you to program in the stats on the serving size foods you commonly use and it will adjust those stats based on how much of the food you put on the scale.

This one is also good if you find you’ve fallen off track. Many times we don’t think we’re eating that much…but we are. (Present company included!)

#3: A good digital camera

Ok, so you don’t need a fancy one but I have seen a practice among savvy post-ops who (don’t let the scale act as the sole narrator of their WLS success story) that I think is brilliant. I wish I did it along the way.

I’ve seen folks who pick out a basic outfit (jeans, black tank, whatever) and stand in the same spot, every single (month/week/whatever) and take a picture. It may seem simple but it does something phenomenal. It gives you perspective! Sometimes we can’t see the changes we’re undergoing in the mirror. But those pictures are evidence. And since they are consistent (same spot, same type of outfit) you can’t go “well it’s because those jeans make me look smaller…but I’m really still big!” Nope. You are getting smaller and there’s the proof.

#2: A good water bottle 

It doesn’t have to be a Britta but a filtering water bottle, in my estimation, is worth its weight in gold. I can drink water from a tap and it will taste good in this thing because it filters out impurities. And the earth will thank you too.  HOWEVER, a simple water bottle will do. And while you’re at it, get a good shaker bottle too so that your protein shakes don’t turn “50 Shades of Grey.”

#1: A vitamin carrying case

Because (Nik) there is no excuse (Nik) for not taking your vitamins (Nik)!

A good pill organizer can go anywhere with you so you can pop your dose of vitamins wherever you are. And if you get the water bottle you have good tasting water to go along with.

So there you have it. Five simple investments you can make to get your WLS journey off to a successful start. And each of these things will continue to serve you down the line.

What items have you bought that have been useful along the way? Share in the comments!