Question/advice
I've gotten so many wonderful responses from my "I have a date" post - one thing kept coming up - practice the post op diet - what, exactly does that mean? The LD? The puree? The portions? I have all the info from my dr, I just am not sure which would be most beneficial! Thanks again for all the great support!! I can't wait to meet you at coffee!!
I can do this, I can do this, I can do this - AND SO CAN YOU!!
Therese
My instructions were to begin to practice the habits I'd need after surgery. Some of those habits for me were 1) eating fruit rather than drinking juice, 2) not drinking liquids 1/2 hour before or after a meal, 3) eating "wet" fruit or veggies with a meal since I couldn't drink anything, 4) eliminating white flour and sugar from my diet, 5) taking small bites, 6) chewing 20 times per bite and 6) eating high protein foods. I'm sure there's more that I'm not thinking of right now; I'm sure others will add to the list.
Chew your food to apple sauce consistancy. No drinking 30 minutes before or after meals. Protein first - 2 bites of protein for every bite of any veggies, fruits or carbs. No pop or carbonated beverages.
You don't need to worry about the LD unless/until your surgeon's program instructs you to do one, and the portion sizes aren't realistic before your surgery - but cut back if you can! Any weight you can lose pre-op just makes doing your surgery that much easier for your surgeon!
You don't need to worry about the LD unless/until your surgeon's program instructs you to do one, and the portion sizes aren't realistic before your surgery - but cut back if you can! Any weight you can lose pre-op just makes doing your surgery that much easier for your surgeon!
Imperfect does not = unsuccessful
Practice schmactice I what I say......
I am only on the full liquid post op part, so I prolly will wish I HAD practiced chewing better so it was a habit. I just thought some of the stuff was too much info to digest ahead of time, but that's my style!
In the PNC program, the dietician visits were meant as time to start new habits. For instance, each month we worked on different goals like getting in 3 glasses of milk a day, eating more fruits and veggies, exercising 2-3x/wk, etc.
One thing I did was cut and paste into a Word document recipies, products and food ideas that I came across while reading profiles and posts and that has been very helpful. I have already made ricotta fluff twice and custard once - it really breaks up the boredom of liquids. Except my family keeps eating all the fluff and since I can only eat 2-3T at a time, I lose out! I figure it is good nutrition in disguise.
I am only on the full liquid post op part, so I prolly will wish I HAD practiced chewing better so it was a habit. I just thought some of the stuff was too much info to digest ahead of time, but that's my style!
In the PNC program, the dietician visits were meant as time to start new habits. For instance, each month we worked on different goals like getting in 3 glasses of milk a day, eating more fruits and veggies, exercising 2-3x/wk, etc.
One thing I did was cut and paste into a Word document recipies, products and food ideas that I came across while reading profiles and posts and that has been very helpful. I have already made ricotta fluff twice and custard once - it really breaks up the boredom of liquids. Except my family keeps eating all the fluff and since I can only eat 2-3T at a time, I lose out! I figure it is good nutrition in disguise.
I think it's all mostly been said... chew to applesauce consistency, follow the week by week diet advancement that your clinic allows and don't try things 'outside the box.' The more on the ball you are, the better off, in my opinion.
Here you go - I am not sure where I got these, maybe eggface? so I can't credit the right person - sorry!
Fabulous Custard -- full of protein, easy on new post-ops ~delicious!
3 cups milk
3/4 cup splenda
4-5 eggs (depending on size)
2 tsp vanilla
1/2 tsp nutmeg (optional)
handful of coconut (optional)
Preheat oven to 375'. Beat eggs, nutmeg and vanilla together in baking dish. On the stove, bring the milk and splenda just to a boil, then stir together to the eggs. Bake for 25 min
NOTE: when the milk is coming near to a boil, you'll get a little foam on the top. Remove this foam before stirring into the eggs, or it will get a weird texture on top.
I bought some SF carmel sauce and some calorie free (whoda thunk it?) chocolate sauce and put a little bit of them on the custard. They do have a little off-taste to them, but to me they taste heavenly!
Fabulous Ricotta Fluff Stuff
1 large container of ricotta cheese
1 box SF jello instant cheesecake pudding
dollop or two of sour cream (to taste)
Mix it all up and enjoy however you want it. I love it with strawberries! It's a great fruit dip or just eating straight out of the bowl
I put cinnamon on it since I can't do strawberries yet - yum.
Fabulous Custard -- full of protein, easy on new post-ops ~delicious!
3 cups milk
3/4 cup splenda
4-5 eggs (depending on size)
2 tsp vanilla
1/2 tsp nutmeg (optional)
handful of coconut (optional)
Preheat oven to 375'. Beat eggs, nutmeg and vanilla together in baking dish. On the stove, bring the milk and splenda just to a boil, then stir together to the eggs. Bake for 25 min
NOTE: when the milk is coming near to a boil, you'll get a little foam on the top. Remove this foam before stirring into the eggs, or it will get a weird texture on top.
I bought some SF carmel sauce and some calorie free (whoda thunk it?) chocolate sauce and put a little bit of them on the custard. They do have a little off-taste to them, but to me they taste heavenly!
Fabulous Ricotta Fluff Stuff
1 large container of ricotta cheese
1 box SF jello instant cheesecake pudding
dollop or two of sour cream (to taste)
Mix it all up and enjoy however you want it. I love it with strawberries! It's a great fruit dip or just eating straight out of the bowl
I put cinnamon on it since I can't do strawberries yet - yum.
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