Recipes from my book...
I put this under Candy's thread about new recipe ideas but I figured I'd leave here as well. Let me know if you guys want me to post one or two a week.
Hugs,
Jamie 
I bought a book called.."Eating Well After Weight Loss Surgery"..
The beginning of the book talks about good foods to have on hand and also helpful tips on what types of appliances...ie..blender, food processor that type of thing.
All of the recipes come with a listing at the bottom of the page if you can puree them and what weeks certain types of surgeries should be eating that recipe or not eating it.
For Example here is one recipe:
Broccoli and Cheddar Gratin
4 cups of Broccoli Florets
butter flavored cooking spray
2 large garlic cloves, minced
1/4 teaspoon crushed red pepper
1/4 cup of low-fat, low-sodium vegetable broth
1/2 pound low-fat cheddar cheese, grated
1/4 cup ground soy nuts
Preheat oven to 400 degrees.
Steam broccoli in about 3/4 cup water for 15 minutes until soft. Coat large skillet with cooking spray and saute' garlic and red pepper flakes over medium heat for 1 minute until just fragrant. Remove from heat and stir in broccoli, broth, and 1/4 cup grated cheese.
Coat 2 quart casserole with cooking spray and pour in broccoli-cheese mixture. Top with remaining cheese and srpinkle with ground soy nuts. Then spray top with cooking spray.
Bake for about 12 minutes until cheese is melted and topping is golden.
Makes 4 servings.
Serving guidelines:
> FOR LAP BAND:
weeks 1-4 Not Recommended
weeks 5+ serve 1/4-1/2 cup Broccoli mixture
as is.
>FOR BYPASS:
weeks 1-4 Not Recommended.
weeks 5+ Serve 1/4-1/2 cup broccoli mixture
as is.
>FOR BPD_DS
weeks 1-4 Not Recommended.
weeks 5+ Serve 1/4-1/2 broccoli
mixture as is.
Calories: 172.28, Protein: 19.92 grams, Fat: 7.05grams, Carbs: 9.15 grams, Cholesterol: 11.88 miligrams, Fiber: 1.96 grams, Sodium: 428.78 Milgrms.
Another example:
Creamy Shrimp Chowder
1 cup cauliflower, coarsely cut up
cooking spray
1/4 cup medium onion, chopped
1 teaspoon garlic, chopped
1 ounce low-fat ham, finely diced
1/4 teaspoon lemon-pepper
1 8ounce bottle clam juice
1 cup evaporated fat free milk
1/2 pound large shrimp, shelled and
de-veined, quartered
salt and pepper to taste
Pour 2 cups of water into large saucepan. Place cauliflower into steamer and steam over medium heat for 20 minutes or until very soft.
Coat bottom of a large saucepan with cooking spary and cook onions and garlic over medium heat until soft, about 2 minutes.
stir in ham and lemon-pepper, then add clam juice and evaporated milk.
Cook, stirring constantly, over medium flame until just barely boiling. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.(it should be slightly thickened).
Puree 1/2 cauliflower and add to soup, stir well, and simmer for 5 minutes.
Coarsely chop remaining cauliflower and add to soup.
Stir in shrimp and cook for 30 seconds to 1 minute until all shrimp pieces turn pink.
Makes 4 servings.
Calories: 130.33, Protein: 21.96 g, Fat: 1.53 g, Carbs: 10.56 g, Cholesterol: 92.14 mg, Fiber: 0.98 g, Sodium: 646.69 mg.
Serving Guidelines:
> FOR LAP BAND:
Weeks 1-4: Puree 1/2 cup.
Weeks 5-8: Put 1/2 cup soup in
mini-chopper and process till shrimp
is chopped.
Weeks 9+: Serve 1/2-1 cup as is.
>FOR BYPASS:
Weeks 1-4: Puree 1/2 cup.
Weeks 5-8: Put 1/2 cup soup in
mini-chopper and process till
shrimp is chopped.
Weeks 9+: Serve 1/2 cup soup as is.
>FOR BPD DS:
Weeks 1-3 Puree 1/2 cup
Weeks 4+: Serve 1/2 -1 cup as is.
That's how the recipes read. There are TONS of suggestions in all categories. She breaks it down between beef, pork, lamb, seafood, that's all main courses and then there's vegetables, breakfast, soups, brunch, sauces and even Sweet Yummies...with artificial sweetners....
I can go through and put in a recipe or two a week if you want me to.
Let me know ...
HUGS,
Jamie
I bought a book called.."Eating Well After Weight Loss Surgery"..
The beginning of the book talks about good foods to have on hand and also helpful tips on what types of appliances...ie..blender, food processor that type of thing.
All of the recipes come with a listing at the bottom of the page if you can puree them and what weeks certain types of surgeries should be eating that recipe or not eating it.
For Example here is one recipe:
Broccoli and Cheddar Gratin
4 cups of Broccoli Florets
butter flavored cooking spray
2 large garlic cloves, minced
1/4 teaspoon crushed red pepper
1/4 cup of low-fat, low-sodium vegetable broth
1/2 pound low-fat cheddar cheese, grated
1/4 cup ground soy nuts
Preheat oven to 400 degrees.
Steam broccoli in about 3/4 cup water for 15 minutes until soft. Coat large skillet with cooking spray and saute' garlic and red pepper flakes over medium heat for 1 minute until just fragrant. Remove from heat and stir in broccoli, broth, and 1/4 cup grated cheese.
Coat 2 quart casserole with cooking spray and pour in broccoli-cheese mixture. Top with remaining cheese and srpinkle with ground soy nuts. Then spray top with cooking spray.
Bake for about 12 minutes until cheese is melted and topping is golden.
Makes 4 servings.
Serving guidelines:
> FOR LAP BAND:
weeks 1-4 Not Recommended
weeks 5+ serve 1/4-1/2 cup Broccoli mixture
as is.
>FOR BYPASS:
weeks 1-4 Not Recommended.
weeks 5+ Serve 1/4-1/2 cup broccoli mixture
as is.
>FOR BPD_DS
weeks 1-4 Not Recommended.
weeks 5+ Serve 1/4-1/2 broccoli
mixture as is.
Calories: 172.28, Protein: 19.92 grams, Fat: 7.05grams, Carbs: 9.15 grams, Cholesterol: 11.88 miligrams, Fiber: 1.96 grams, Sodium: 428.78 Milgrms.
Another example:
Creamy Shrimp Chowder
1 cup cauliflower, coarsely cut up
cooking spray
1/4 cup medium onion, chopped
1 teaspoon garlic, chopped
1 ounce low-fat ham, finely diced
1/4 teaspoon lemon-pepper
1 8ounce bottle clam juice
1 cup evaporated fat free milk
1/2 pound large shrimp, shelled and
de-veined, quartered
salt and pepper to taste
Pour 2 cups of water into large saucepan. Place cauliflower into steamer and steam over medium heat for 20 minutes or until very soft.
Coat bottom of a large saucepan with cooking spary and cook onions and garlic over medium heat until soft, about 2 minutes.
stir in ham and lemon-pepper, then add clam juice and evaporated milk.
Cook, stirring constantly, over medium flame until just barely boiling. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.(it should be slightly thickened).
Puree 1/2 cauliflower and add to soup, stir well, and simmer for 5 minutes.
Coarsely chop remaining cauliflower and add to soup.
Stir in shrimp and cook for 30 seconds to 1 minute until all shrimp pieces turn pink.
Makes 4 servings.
Calories: 130.33, Protein: 21.96 g, Fat: 1.53 g, Carbs: 10.56 g, Cholesterol: 92.14 mg, Fiber: 0.98 g, Sodium: 646.69 mg.
Serving Guidelines:
> FOR LAP BAND:
Weeks 1-4: Puree 1/2 cup.
Weeks 5-8: Put 1/2 cup soup in
mini-chopper and process till shrimp
is chopped.
Weeks 9+: Serve 1/2-1 cup as is.
>FOR BYPASS:
Weeks 1-4: Puree 1/2 cup.
Weeks 5-8: Put 1/2 cup soup in
mini-chopper and process till
shrimp is chopped.
Weeks 9+: Serve 1/2 cup soup as is.
>FOR BPD DS:
Weeks 1-3 Puree 1/2 cup
Weeks 4+: Serve 1/2 -1 cup as is.
That's how the recipes read. There are TONS of suggestions in all categories. She breaks it down between beef, pork, lamb, seafood, that's all main courses and then there's vegetables, breakfast, soups, brunch, sauces and even Sweet Yummies...with artificial sweetners....
I can go through and put in a recipe or two a week if you want me to.
Let me know ...
HUGS,
Jamie 
Nope don't mind a bit. I got it on Amazon.com and it is called Eating Well After Weight Loss Surgery.
By: Pat Levine and Michele Bontempo-Saray
Pat Levine is a professional write and serious cook and has had WLS, Michele Saray is a graphic designer.
Consulting Nutritionist: Meredith Urban-Skuro, MS,RD
Foreward by: William B. Inabnet, MD
It has ALOT of neat info and soooo many yummy recipes.
I also purchased The Real Skinny On Weight Loss Surgery and one other one but I can't find it right now to give you the title. I'll post when I do. I love to read and wanted to find everthing I could get my hands on about surgery. I even posted asking folks on here what they would suggest.
The front page of the cookbook has a picture of scallops and I LOVE scallops...
Hope this helps,
Jamie
Most Active
Recent Topics
