152lb Weight Loss MEAL PREP! (VSG)



Hey guys!
This video has been requested for a few months now and I’m super stoked to finally have it ready!

I am 18 months post op VSG surgery and this is a look into what I consume in about a weeks time. Everyone’s experience is different and this video is in NO WAY intended to replace the instruction or advice or your physician/ medical professional. Be sure to only consume what your body can tolerate as well as when it is safe to do so.

Recipes Below:

Breakfast:
Alive Ultra Boost Shake w/fresh berries (1 cup) and 1/2 banana.
Cottage Cheese 1/2 cup w/ 1/2 Banana.

Lunch:
Strawberry Field Salad

4 cups mixed greens.
1 cup halved strawberries
1 1/2 cups grilled chicken breast
1/4 cup golden raisins
1/4 cup dried cranberries
Dressing:
1/4 cup olive oil
2 1/2 Tbsp Balsamic Vinegar
2 tsp Lemon Juice
1 tsp Sea Salt
2 Tbsp Raspberry Jelly

Asian Lettuce wraps:
Butter Lettuce leaves-1 Head
2 Cups Grilled chicken breasts
2 Mini cucumbers (chopped)
8 cherry tomatoes (halved)
1 green onion (chopped)
Sauce: Trader Joe’s Gyoza Sauce (1/4 cup)
1 tbsp Peanut Butter
1 tbsp Brown Sugar

Dinner #1.
4 Tri Tip cut steaks
1/4 cup Masterpiece Sweet Honey BBQ sauce
4 Whole multicolored Bell Peppers
1 Whole pineapple
1 Whole Purple Onion

Sweet Potatoes:
2 Whole Sweet Potatoes (cubed)

Asparagus:
1 bushel

Dinner #2.
Spaghetti Squash 1 Whole
Sauce:
Heavy whipping cream 16oz
3 oz cream cheese
2 tsp Lawrys Season salt
2 tsp garlic powder
2 tsp onion powder
2 tsp black pepper
3 ounces Basil pesto

Brussels Sprouts:
1/2lb
1/3 cup olive oil
1/3 cup balsamic glaze.

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