Stage 3.1 post op sample menu??

Hi everyone:

Just looking around to see if anyone has some "sample daily menu" ideas I could take a look at.  I know people have recipes and ideas, but I'm trying to get an overview of what an entire day might look like - obviously keeping with the high protein/low carb goals.

Thanks!  In the book and info from Humber/St Joe's, the sample menu plan for stage 3.1 is not great....

Every day there is a what you eating/doing today post in there you will find people meal plans for the day. Hoep that helps

Thanks, no, I haven't found it very helpful as it is (primarily) people that are much further out than I am.

I am really interested in seeing what others are doing here also. I can share some of my own ideas though...

*;passes you some of tonights concoction for dinner*

Shepherds pie in a 250ml cuisenart casserole dish...

Dinner

Clubhouse %25 less salt Turkey Gravy (1 /4 package (6.3g)) Calories: 20, Fat: 0g, Carbs: 4g, Sugar: 0g, Protein: 1g

Kirkland Signature Extra Lean Ground Turkey - Canada (100 g (1/2 cup = 100g)) Calories: 120, Fat: 5g, Carbs: 0g, Sugar: 0g, Protein: 19g

Potatoes, boiled, cooked without skin, flesh, with salt (2 oz) Calories: 49, Fat: 0.1g, Carbs: 11g, Sugar: 0.5g, Protein: 1g

Carrots, boiled, drained, without salt (2 tbsp) Calories: 6.8, Fat: 0g, Carbs: 1.6g, Sugar: 0.7g, Protein: 0.1g

Totals: Calories: 195.8, Fat: 5.1g, Carbs: 16.6g, Sugar: 1.2g, Protein: 21.1g

Lunch

Albacore white Tuna in water (2 oz) Calories: 70, Fat: 1.5g, Carbs: 1g, Sugar: 0g, Protein: 14g

Hellman's EVOO Mayonnaise (0.5 tablespoon) Calories: 25, Fat: 2.5g, Carbs: 0.3g, Sugar: 0g, Protein: 0g

Melba Rounds - Original (0.5 per 7 toasts (22 g)) Calories: 40, Fat: 0.5g, Carbs: 8g, Sugar: 0.5g, Protein: 1g

Totals: Calories: 135, Fat: 4.5g, Carbs: 9.3g, Sugar: 0.5g, Protein: 15g

************ I cannot use the light or fat free mayo so please adjust yours to your needs. I cleared THIS with the clinic and if I need more moisture I can do .5-1 table spoon of greek yogurt in it. I could only get in 3.5 melba rounds... not the 7 that is a serving hence the .5 for that.      

Breakfast I was slacking and I went with greek yogurt... But I've did this yesterday:  

Great Value One Minute Oats - Canada (0.4 /2 cup - (40g)) Calories: 56, Fat: 1g, Carbs: 9.6g, Sugar: 0g, Protein: 2.4g

Milk, Nonfat, with added vitamin A (fat free or skim) (0.5 cup) Calories: 42, Fat: 0.1g, Carbs: 6.1g, Sugar: 6.2g, Protein: 4.1g

Beneprotein (1 scoop) Calories: 25, Fat: 0g, Carbs: 0g, Sugar: 0g, Protein: 6g

Totals: Calories: 123, Fat: 1.1g, Carbs: 15.7g, Sugar: 6.2g, Protein: 12.5g

I make it with water... and top it with the milk... Then the scoop of beneprotein and stir it all together. It's sloppy and I can manage it. Sweetener if you want... *shrug*

I keep contemplating eggs but it says poached and that's only going to happen if I can top it with hollandaise and set it on a well toasted English muffin. *looks like a spoiled princess as she says that*

I may try a "custard egg" as the hubby calls it... It is whisked the whole time, made with 1 egg and about 1/4-1/2 cup of milk and it super gentle on the tummy... or I may hard boil one and make egg salad to go with melba rounds or saltines tomorrow.

Snacks I find are pretty much protein shakes, or a yogurt... or cottage cheese... But I am truly trying to hit 50-60 g of protein through my 3 meals and the snacks are bonus with about 10 g. I find 10 g of protein is my own magic minimum. Without hitting that I am wanting to eat within 2-2.5 hrs. If I am over it I am quite content.

Hey Shelley - so you are pureeing the meats right?  Also, where are you getting the carb count for the veggies?  I haven't started 3.1 yet, but will be tomorrow or Thurs.  I am so sick of yogurt right now I could spit....lol

Anyway, I appreciate the break down....I need it in black and white.

I'll give you a shout in the next few days k?

Veggies are easy. Most of the sites like HERE (The nutrition part of the health tracker) or My Fitness Pal have them but so do many others...

http://nutritiondata.self.com is one and I google the product, and nutrition...

Or I do the math. Most things have stats on the label so remember the measurements and convert:

1 teaspoon is 16.5ml and 1/2 a tablespoon

1 tablespoon is 30 - 32.5 ml

2 tablespoons is 60 - 65 ml and also 1/8th of a cup

4 table spoons is 125 ml and also 1/2 of a cup

16 teaspoons is the same as 8 tablespoons which is 250ml which is 1 cup which is 8 fluid oz.

So if the stats on the bag are for 1/2 a cup of something... That is 4 table spoons. If you had 1 table spoon then do 25% or 1/4 of the overall values.

Voila!

Run the meat and the gravy through and blend it together when both are cooked and cooled a bit as you are going to put it all together and bake it with it covered (so no crunchy mashed on top) for 15-20 min at 350. Carrots separate... I am going to advocate club house or the knorr fat free gravy for things like this... beef is with brown gravy, or mushroom if you like that flavour... Mix it up.

If you make this... make more than one at a time... Cook it all... Put it together... bake it for 15-20 min in a 1 cup size or 20-30 in a full family meal size but I am partitioning off mine. Takes the same amount of time to make 2-4 3/4 cup ones and 2 family ones. Measure yours off into the 1 cup containers and then let them cool and seal... then freeze em. Pull one in the morning for nights where you know the family will be having something you shouldn't.

Run the mayo and the tuna together and if you need more moisture add the greek yogurt 0% to it... I will admit I didn't. I sat there with a super tiny spoon and chewed it till it was the consistency of pureed food... Because I thought... well crud! I can have saltines and melba toast? I can chew that up... I'd take a bite or two of tuna... Sometimes break off a little bit of melba round and a half a teaspoon of tuna... and chew them together...

Just go slow... They put me to full fluids the following morning (less than 24 hrs post-op) instead of the 2-3 days of clear fluids. That was when I realized it is subjective. I am going slow and using what they tell us but making it work for me so I am not having issues with textures I don't like.

Hope that makes sense.

Shell

P.S. Talk to you then... Did you see my light ricotta and tomato sauce bake? That was my tired of yogurt stage. LOL!

Hi Cuter! 

I am a "Hollandaise Sauce" fan too !!  Here is a GUILT FREE recipe for you that can be made in advance and refrigerated for up to 1 week (from "Smart Cooking" by Anne Lindsay.)

1 c. low fat plain yogurt, plain

2 tsp lemon juice

3 egg yolks

1/2 tsp salt

1/2 tsp Dijon mustard

1 pinch fresh ground pepper

optional, 1 Tb fresh dill or parsley

*  use double boiler or - place a strainer/sieve over a saucepan of water and place a bowl in the sieve

*  beat yogurt, lemon juice and egg yolks well

*  heat over simmering water, stirring frequently, until sauce has thickened...approx 15 min (sauce will become thinner after about 10 min and then, thicken again)

*  remove from heat and stir in salt, mustard, pepper and dill/parsley (if using)

 Time = 25 mins;    Serves 6;    Yield = 1.25 cups  (I haven't yet plugged it into MFP for the "stats")

Enjoy ur poached eggs!!

Verity

OMG it is even allergy friendly!

THANK YOU!

This is great. coming up with things to eat is such a chore. I am honestly so sick of food!

But, I will definitely be trying this tomorrow