Bariatric Pre-Op Liquid Diet

April 4, 2014 After my orientation class for bariatric surgery last night, I knew that it might be weeks possibly even a month before they would start me on the required pre-op diet so I decided, “why wait?”

Back in January I had purchased a liquid diet program called New Lifestyle Diet, that I had use a few years back and had actually lost weight using it. I wasn’t sure what my bariatric group would want me to use in the future for a liquid diet but since I already the product, I might as well use it.

My endocrinologist had mentioned years ago that one of the main reasons any of us fail at new diets is because it is in our nature to play games with the foods we eat. Saving all our carbs in a day for a big dinner, juggling what we eat or drink before weighing in, choosing simple carbs over complex high fiber carb, you know the games. Her advice to me was simple, “Spread your carbohydrates, proteins and fats evenly throughout the whole day and you will greatly minimize your hunger and maximize your energy levels.” I knew that New Lifestyle Diet drinks and soups contained within a few grams the same carbohydrates, proteins and fats in each package and my past experience with these drinks and soups was that I never felt hungry and my energy throughout the whole day was steady without highs or lows.

I followed New Lifestyle Diet’s Woman’s program and since I’m a Type 2 Diabetic, I did six well balanced protein drinks or soups with a set ratio of Protein, Carbohydrates and Fats including what I like to call, one lean and green meal for dinner.

*just a note about NLD, my links are to an affiliate and yes I earn a small compensation for posting the link, however I am truly a big fan of the NLD products and they actually taste better than most on the market.



Bariatric Pre-Op Meeting

weighscale In January of 2014 I had reached my highest weight and My BMI was 53, I could no longer work, I was in 24/7 pain from Osteoarthritis, both of my knees were at the bone on bone stage, my spinal nerve was being pinched at the C7 vertebrae which caused burning pain in my right hand fingers numbing them and rendering them useless… I was a total mess.

March came and so did my 59th birthday but it was the mail that day that changed my life. I found out that my insurance would pay for my gastric bypass surgery. Within minutes I was contacting the Rockwood Bariatric Center and signing up for their upcoming mandatory class that would answer my questions and allow us to meet and listen to one of the surgeon who does their Bariatric Surgery at RBC.

I had already spent six years reading, studying and gathering information and I knew what type of gastric surgery I wanted, even to the point of going online and watching videos of actual bypass surgeries, I watched and read every before and after story that was out there and I knew that I was more than prepared for this surgery.

April 3, 2014 Pre-op Meeting was informative and before the end of the class I had signed up for the next step in going forward, meeting the surgeon and his bariatric team of nurses and nutritionist. One thing that came out in the first meeting was that once we started the pre-op diet then Smoking was out if we wanted the surgery, thank goodness I never smoked, the next thing hit me square in the chin, I was going to have to give up my beloved Diet Pepsi Max as the carbonation is very painful after surgery and the last thing I had already read about was that we would be on a liquid diet for four weeks prior to our surgery.

On my 35 minute drive home that night I had lots to think about, they had crammed a ton of information at us and there would be no surgery dates set until I had fulfilled all the blood tests, a psychological evaluation, meetings with the surgeon, the nutritionist and most importantly obtaining the written approval from my insurance companies. By the time I got home I knew that I was committed to the next steps so when I walked in the house I grab the last “Diet Pepsi Max” in the house, sat down and slowly sipped it until it was gone… I haven’t bought one since that night!!

April 4, 2014 I have decided not to wait for the bariatric staff to put me on the “before surgery liquid diet” because that could be months from now. I had purchased a really good liquid diet program back in January before I knew how my life was going to change and so I dusted off the box of New Lifestyle Diet a protein based diet plan and got started.


Deciding on Bariatric Surgery

Deciding on bariatric surgery was not an easy, fast, wake up in the morning deciding to have my stomach cut off and reattached type of decision. I’m the type of person that exhaustively researches the internet for information on how to trim toe nails so you can only imagine the type of research I did on the subject of gastric bypass surgery.

I considered the top three bariatric surgeries being preformed in the United States today, including the Adjustable Gastric Lapband, Gastric Sleeve and the Gastric Bypass or the Roux-en-Y. I also decided that although everyone around me had their own opinions and reasons why I should have a particular type of surgery it was going to be me having the surgery and it was my life that was going to be forever changed by the final choice of what type bariatric surgery I choose.

For me the adjustable gastric lapbanding procedure was never an option, I really have nothing against it and it has been very successful for thousands of people but I personally was turned off by the thought of it being around my stomach and someone else being able to adjust it via a portal… just could not get my head around it.

The gastric sleeve made so much sense to me, the idea that my small intestines would remain connected and when it was all said and done my stomach would still function in the true sense of a stomach. I just knew that this was the right type of gastric surgery for me, even knowing that the cut-away-part of my stomach would be removed it just looked “normal” to me.

So imagine my surprise that in the end I chose to go with a Roux-en-Y gastric bypass! Two weeks before my surgery I sat down with my Diabetes Health Provider and told her about my upcoming gastric surgery and that I had made the decision to go with a gastric sleeve. She was happy that I was going forward with the surgery but with a twinkle in her eye she asked if I was open to hearing her out on why she thought that I, as a Type 2 Diabetic, should take another look at the Roux-en-Y bypass instead…

She showed me the statistic of overall weight loss and the turn around of diabetes in Type 2 Diabetics when a gastric bypass was done instead of the gastric sleeve. The percentage difference in weight loss really wasn’t enough to get me excited but the difference in how diabetes was affected and why it was affected made me really sit up and listen. I felt that in the end I wasn’t just doing this drastic surgery for just weight loss alone but for a quality of life a change in my lifestyle and a healthier me. In order to obtain that, I wanted a surgery that would give me the greatest chance and the Roux-en-Y was it.


Reduced Carb Chicken Enchiladas

Reduced Carb Chicken Enchiladas

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 4

Serving Size: 6 oz

Reduced Carb Chicken Enchiladas

Reduced Carb Chicken Enchiladas were created because of my love for the taste of enchiladas but with my new lifestyle as a post-bariatric, I knew that the old recipe would cause problems so we got rid of the tortillas and used a light coating of flour so the sauce had something to adhere too.


  • 4 6oz Chicken Breasts, boneless, skinless
  • 1 Enchilada Sauce, small can
  • 1 cup Cheese grated, cheddar mozzo blend
  • 1 Green Onion, sliced thin
  • 1/2 cup Flour
  • 1/2 tsp. Cumin ground
  • 1/4 tsp. Chili powder
  • Salt & Pepper, to taste
  • Olive Oil


  1. Heat oven to 350.
  2. Place flour, cumin, chili powder, salt and pepper into a plastic bag and shake well to mix. Set aside.
  3. Trim all fat off of chicken, then slice each breast in three piece in the long direction of the chicken breast. Place the chicken in the bag with the flour mixture and shake until each piece is lightly coated.
  4. Heat non-stick pan, pour in olive oil and when hot add the chicken pieces. Just barely brown the outsides of the chicken pieces and then place them in a baking dish. Pour enchilada sauce evenly over chicken, top with cheese and green onions.
  5. Bake 30 to 40 minutes depending on size of chicken breasts. Serve with Rice & Beans. **Note: My photo shows the chicken cut in two pieces, but it will cook better when done in my recipe above. No matter how it is cut the taste is Ole`!
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