Guest guest Posted August 17, 2004 Report Share Posted August 17, 2004 you all seem so wonderful ! Sagel Burns wrote:No , that's certainly not all that is discussed, but please understand dealing with food and learning how to handle cravings and learning how to eat becomes a major issue after surgery. If you haven't been here long it may seem that it's the main topic, but it just flows with the posts. Some will be about the surgery, some about exercise, books, websites, etc. Just post what you feel like posting and others will do the same. Everyone has to become comfortable in their own way. Best of luck, it's a great board, I love these guys! I've been posting here since not long after my surgery 4/9/04 and have just hit 75 pounds gone forever and I'm so thankful that I have people out there I can talk to whenever I need them about anything. Thank you all!!! Lap RNY April 9, 2004 348/274/140 (begin/current/goal) www.carrieburns.net > As did i and to be honest it was pretty nasty to look at and > smell. I think by the time i get to eat regular food it wont matter > (smiles). But i am sitting here reading all the posts and such it > seems they are all about food. I know i am new to the group and all > but i have had a relationship with food all my life i am trying to get > away from discussing food and thinking about food and making for my > life. Is that all we will discuss on this chat board please no one be > offended i am just trying to learn and i have felt relieved so far by > some of the posts and i am grateful there is sucha group. Please help > me understand. > > > > in SNJ. > > > Lou wrote: > Same here. I have worked in long term care nursing facilities and > have helped feed my dear old residents pureed stuff that make me get > the shivers...but now its my turn...ugh!!! > > > > thank you i am just trying to invision eating pureed > food..giggles. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2004 Report Share Posted August 17, 2004 And everyone here is so wonderful. It is a blessing to have these great friends to lean on when you need it. It is awesome to have others who have been or are currently where you are. I know that not everyone in my life understands what I am doing or why. But here everyone understands. You will learn more than you ever thought possible on here. Dora in Tennessee Lap/Open RNY 9/20/2004 Vanderbilt Hospital Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2004 Report Share Posted August 17, 2004 > As did i and to be honest it was pretty nasty to look at and > smell. I think the difference is that when you puree at home, you are starting with something good and not smelly. :-) Rich really liked pureed Boston Market turkey w/ gravy on his plate. Tasty. Kathy fiance Rich open RNY 8/5/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2004 Report Share Posted August 17, 2004 For a different taste I will mix hardboiled eggs with tuna and a little relish or mustard would also mask the taste Pat in RI > Hey Ya'll, > I know someone out there can help me some. I don't like seafood > much and have noticed most of you have been eating it alot easier > than other meats. Could you please give me idea's of how I might > master tuna fish and such. Like you know " mask " the taste. I am a > beef, chicken and pork girl! I have tried some seafood but with > lots of ketchup...LOL! If I am drunk I can eat all kinds of seafood > but that wont be the case after I am home and trying to learn to eat > again. Any suggestions would be very welcomed. > Thanks in advance! > in AL. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2004 Report Share Posted August 17, 2004 I've been eating a lot of swordfish steaks from Trader Joe's. They are delicious cooked over the stove with a little balsalmic vinegar and fresh garlic. Also, their frozen cooked turkey meatballs are excellent....just heat and eat. They are moist and a good protein source also. Lou wrote: Wow Kathy, hadn't thought of the other less fishy one's. Thanks for the list and I will work something out. Thank goodness the family likes fish more than I do. > , > > Instead of focusing on tuna which is quite " fishy " , you might want > to try fish that isn't fishy like: tilapia, flounder, swordfish, > fresh tuna (not canned), shark (mako), etc. You can marinade these > and bake them or grill or broil them and they'll taste great. > > Kathy > fiance Rich open RNY 8/5/04 Quote Link to comment Share on other sites More sharing options...
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