We can’t be perfect all the time, so I’m sharing my lunches and pointing out where I can improve. Keep in mind that I am 18 months post-op RNY. Remember that we are all different, so everyone should be following the plan set out by your nutritionist and/or surgeon.
Here is the lunch. Let’s take a look at it:
Bariatric Friendly Alternatives
I did not use fast food eggs, but I added them because they were a little higher in calories to make up for the little bit of olive oil I used.
Alternative: Using egg whites will reduce the calories, but it’s not worth it to me. I like the whole egg.
Sauteed Peppers and Onions
I used fresh red and yellow peppers, and sweet onions. It probably wasn’t a full cup, but again I included a little buffer for the oil. I’d rather overestimate in my food journal than underestimate.
Alternative: No suggestions. Peppers and onions are nutritious, delicious and low in calories.
Diced Red Potatoes
I used a small amount of potato and didn’t eat all of them.
Alternative: To save calories and carbs omit the potato completely and add different veggies like mushrooms, spinach or fresh tomatoes.