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More calories..less carbs. But how?

Discussion in 'Duodenal Switch' started by LindaDarnell, Aug 28, 2017.

  1.  
    LindaDarnell

    LindaDarnell Well-Known Member

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    So Ive learned that when I'm stalling, I need to eat more. If Im consistently below 1200 calories, the scale will consistently remain stagnant. 1500 to 1800 seems to be my sweet spot to get the numbers moving.

    The problem is figuring out how to do it without more carbs! If I see another picture of a "great low carb meal" consisting of chicken and broccoli, Im going to scream! As a true southern girl I find it so hard to navigate around carbs and starches and boost my calories. So I usually just resort to a low carb meat option throughout the day, but rarely get above 1200 calories.
    How do yall get ur cals up without gorging on carbs, and not getting bored with food choices?
     
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    harrietvane

    harrietvane Well-Known Member

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    Fat, fat, fat. Meats, cheese, yoghurt, butter...all the good stuff!
     
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    KathrynK

    KathrynK Well-Known Member

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    Fried chicken. Rib-eye steak. Scrambled eggs with lots of butter and cheese, bacon on the side. Chicken salad, heavy on the mayo. Corned beef. Coffee with heavy cream. Cheese, olive oil or butter in every dish. Ice cream.
    I am not a compulsive carb counter but I limit portions of rice, bread, potatoes etc to a few tablespoons. When in doubt, put butter on everything.
    If all you are eating is chicken and broccoli, no wonder you are bored. That's why I had the DS in the first place! DS=don't starve.
     
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    DianaCox

    DianaCox Bad Cop

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    Chicken picatta with broccoli smothered in cheese sauce. You're doing it wrong!

    Speaking of which - I just found a new quick delicious snack - Stouffer's Welch rarebit on a piece of toast. The box hilariously says it has 4.5 servings - it is 2 servings, about 14 g of protein and 11 g of carbs (not counting the bread) (and 20 g of fat, not that it matters). I could put that cheesy goodness on a BUNCH of things - a box was on sale at Safeway for $1.99 a few days ago.

    That is the sort of thing that is deeply satisfying for a while, and what you should be looking for - more protein than carbs and the more fat the better.
     
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    LindaDarnell

    LindaDarnell Well-Known Member

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    Ice cream and corn beef...arent those high carbs?
     
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    LindaDarnell

    LindaDarnell Well-Known Member

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    Im just trying to figure out how to do it without carbs...i love cheese and creams and meats..love them more wrapped in bread or pasta or rice. Lol lol! I'll get it together
     
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    southernlady

    southernlady Administrator Staff Member

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    Ice cream....remember that @KathrynK is quite a few years out now. And probably not lactose intolerant.

    I would save ice cream for after you've lost all your weight. I can't have ice cream as I'm lactose intolerant of it and reg whole milk. I can drink raw milk. You can buy raw milk in SC at places like farm stores. (https://beluefarms.com/) is where I got mine. I could have had ice cream if I had been willing to make it with raw milk. OTOH, dh isn't lactose intolerant and has ice cream (a small bowl) every night.

    Yeah, I get what you mean about Southern cooking. Esp since that part of the country considers mac & cheese a vegetable. But cooking veggies with bacon fat is good for you now.

    Corn beef is higher in carbs but not super high.

    Once you can, pork is great. Ribs, pork roast, shredded pork without the bun, ham. Chicken is not your only option.
    Shrimp dunked in drawn butter.
    Meatballs with sauce and cheese.
     
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    KathrynK

    KathrynK Well-Known Member

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    It depends on how you "spend" your carbs. If I'm contemplating bread or ice cream, I'll take the ice cream. Southern Lady is right that I've celebrated my 12th anniversary living with DS, and my maintenance plan is working now that I've done some trial and error. More fat for me also means less gas. As much as possible, I have no white carbs. I gave up pasta because it's a trigger food for me. When I gained 10 lbs at 7 years or so, my surgeon's advice was to eat more fat and ice cream was better than other treats. Back to my maintenance weight, but I wish I could shift the distribution to my ass and not my belly!
     
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    LindaDarnell

    LindaDarnell Well-Known Member

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    @southernlady I love love your sage advice and wisdom on all things DS!! There are actually a couple of farms here in my area that sell raw milk, and I've been afraid to drink any since my original sleeve surgery. My concern was the lack of pasteurization, and what it could do to my gut. But I'm not lactose intolerant, fortunately, so hopefully when I'm a few years out I can enjoy it with out all the bad gas and stuff.

    I literally LAUGHED OUT LOUD at your comment about mac and cheese because you are so correct!!! I grew up in a family that put corn on rice!!!! OMGEEEE!! And we wonder why we are fatty babes?!! LOL
     
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    Ray_Of_Fricken_Sunshine

    Ray_Of_Fricken_Sunshine Well-Known Member

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    I've found that sauces add a great amount of fat without the carbs. Hollandaise is one of my go to's, alfredo, sriracha mayonnaise, homemade bleu cheese dressing, beurre blanc, mornay.... any kind of cheese sauce. We eat a lot of seafood, and one way I add fat is making it a fish fromage. Rockfish is my fav! Bake the rockfish, and while it's baking, mix together cream cheese, a smudge of mayo, shredded parm, lemon zest, couple dashes of worchestshire, and parsley. When I have Dubliner cheese, I throw some in there, too! Sat and pepper it. When the fish is done, spread a thick layer of mixture on the fish and then Broil it until browned. So. Damn. Good. And it works with flounder, cod, and most any fish!
     
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    Ever Changing

    Ever Changing Member

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    Oh, @DianaCox, I love that you mentioned Stouffer's Welsh Rarebit; it has been one of my favorite foods for decades. In the 70s and 80s, Stouffer's had restaurants in a dozen or so cities, all with great views and called Top of the ... (Top of the Rock, Top of the Town, Top of the Riverfront, etc). My dad would take me there when I was a kid and I would order Welsh Rarebit. I was excited years later when my childhood memories could be revisited once they started selling it in the frozen food section.

    I have some in my freezer right now. I almost always do. It goes with everything!

    I have taught many of my friends to love it too. Last year we even celebrated National Welsh Rarebit day. I just googled it -- it's coming up in just a few days -- on September 3. Enjoy some then.
     
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    DianaCox

    DianaCox Bad Cop

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    Welsh rarebit was my go-to fancy food when I used to date a college boyfriend near his apartment in DC (he was several years older than me and already out on his own) in the 70s. I tried making it at home a couple of times, and it was a cheesey lumpy disaster, and I guess it went out of style as an appetizer for decades. I had forgotten about it as a meal until this week when I was tracking down a Stouffer's meatloaf for my husband, and there it was! I'm sure I've never seen it before, and we have two go-to Stouffer's frozen meals (their meat lasagna and meatloaf). I was so excited, and it was every bit as good as I hoped.
     
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    Spiky Bugger

    Spiky Bugger Well-Known Member

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    Today, trying to recover from propofol and versed, I ate bacon and a bacon-wrapped filet-type thing, and string cheese and other things.
     
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    Clematis

    Clematis Well-Known Member

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