Pre-Op Diet Day 1

Up to this pre op diet, I began to make several lifestyle changes. Some which have been difficult, and some of which I cheated slightly. I have given up my ultimate vice soda, which has been done before but this time it is different I know that it had to be the first step to this healthier lifestyle. Another vice of mine was fast food, which I have also given up. Other small changes we have done is using smaller plates to measure smaller portions, using our toddler's silverware to help us eat less, and attempting to not drink while eating to prevent us from feeling hungrier. We also have gotten a gym membership at the local Y, and attempt to go as often as we can. It has been difficult since J is often on travel for work. We have set a new goal of going to the gym three times a week for a minimum of 50 minutes. Now, when I saw we go to the gym; we go, we exercise, we do not go climb a mountain or anything. We have set a goal that we will be able to be in our first 5k next year together. 


Now, that we have that history out of the way on to my three week pre-op diet that I started today. This diet is essentially the Atkins diet as the nutritionist wants us to get in no more than 20g of carbs a day and have high protein meals. They told us to not focus on the fat or calories as long as the carbs are below 20g. 


Breakfast: Egg white omelet with ham and cheddar cheese


Snack: 2 Dubliner Irish Cheese Snacks


Lunch: 8 oz of Unsweetened Almond Milk mixed with 1 scoop Nectar Chocolate Truffle Protein Shake


Dinner: Baked Ricotta which I found on an amazing blog, The World According to Egg Face

Snack: 1 Sugar Free (SF) popsicle


The recipe for dinner is below, but I made a few adjustments. I used part skim ricotta cheese as that is what I had on hand. I also used a pasta sauce I had leftover in the fridge which had 93% ground beef and itialian sausage in it. This gave me extra protein without the extra carbs plus boosted up the flavor. 


8 oz of Ricotta Cheese
1/2 cup grated Parmesan
1 large Egg, beaten
1 teaspoon Italian Seasoning
salt & pepper to taste
1/2 cup Marinara Sauce
1/2 cup shredded Mozzarella Cheese

Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly. I usually made it first in the oven and heated the leftovers in the microwave.


 

The end product was delicious and this will be a great recipe for me pre op as well as for J post op! 






For the day, I ended up with 702 calories for the day, 16g of carbs, and 70g of protein. I need to work at uping my protein intake, which I will attempt to do with 2 shakes a day starting tomorrow. Not to shabby for day 1!

It is our desire to share our story and hopefully inspire others to make a difference to become healther!

Hope you follow us on this journey of 2 Fatties to 2 Fitties!