Eating Well After Weight Loss Surgery

Book Description
A Whole New and Completely Delicious Way to Eat after Weight Loss Surgery After her weight loss surgery in 2003, Patt Levine knew she would have to stick to a very restrictive diet, but there had to be something better than the "totally tasteless mush" her post-op food guidelines recommended. Levine put her cooking skills to work and now, in Eating Well after Weight Loss Surgery, she and collaborator Michele Bontempo-Saray offer over 140 original, low-fat, high-protein recipes that taste just as delicious pureed and chopped as they do served whole, so you can enjoy flavorful, satisfying meals through every stage of your post-op eating program and cook for your family and friends—all at the same time. These mouth-watering dishes, which cover everything from breakfast to dessert, include: Crustless Spinach and Cheese Quiche * BBQ-Baked Chicken * Asian Turkey Dumplings * Cider-Glazed Pork Chops * London Broil with Horseradish Cream Moussaka * Salmon with Creamy Lime-Dill Sauce * Scallops Provencale * Orange-Ginger Tofu * Vegetable Frittata * Southwestern Tomato Soup * No-Noodle Zucchini Lasagna * Basic Cheesecake * Apricot and Strawberry Smoothie Complete with advice from a certified nutritionist, helpful tips for stocking your pantry and refrigerator, and nutritional analyses for each recipe, Eating Well after Weight Loss Surgery is guaranteed to make eating a true pleasure and help you maintain your weight loss for years to come.


From the Publisher
Features special guidelines to help you prepare each dish for every stage of the Lap-Band, gastric bypass, and Biliopancreatic Diversion/DS (BPD/DS) post-op eating programs, as well as for family and friends who have not had weight loss surgery.


About the Author
PATT LEVINE, a professional writer who has been a serious cook for many years, had has several recipes published in Gourmet magazine. She developed this post-surgery eating plan after her own weight loss surgery in early 2003. MICHELE BONTEMPO-SARAY is an art director and graphic designer who has worked in both the fashion and home furnishing fields. They both live with their husbands in New York City.


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Levine, a writer with credits in Gourmet Magazine, underwent bariatric surgery in 2003. Using her cooking skills, she developed recipes that can be pur ed for the immediate postoperative weeks and even served to the rest of the family with no loss of visual or taste appeal. Regardless of type, the surgery results in severely restricted intake and absorption, thus a diet proportionately high in nutrients, especially protein. Levine's recipes are all low-fat but with enough flavor to be tasty even after pur eing. Each recipe provides serving guidelines for appropriate amounts both for the patient and for those in the household who eat normally. In addition, the first chapters describe the types of surgery available and provide nutritional information for bariatric patients and general tips for getting along after surgery. Also worthwhile for anyone on a weight-loss diet, this is highly recommended for public libraries.--Susan B. Hagloch, formerly with Tuscarawas Cty. P.L., New Philadelphia, OH Copyright 2004 Reed Business Information.


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