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Summary
Summary
Weight loss surgery is only the first step to maintaining a healthy weight. Post-surgery is when it is most important to maintain proper eating habits with the right balance of nutrients. Recipes for Life After Weight-Loss Surgery, Revised and Updated provides you with a variety of tasty meals that are tailored for each stage of your post-operative eating plan. Included are meal plans, pantry lists, and 200 recipes that are delicious and specifically tailored to weight-loss surgery requirements:
-- Zucchini Frittata with Capers and Olives
-- Lavender-Blueberry Muffins
-- Sesame-Glazed Salmon
-- Fall Harvest Pumpkin Soup
This revised and expanded edition includes 50 new recipes with nutritional analysis, meal plans for each post-op stage, and the latest information on weight loss surgery and procedures.
Author Notes
Margaret Furtado, MS, RD, LDN , a registered and licensed dietitian-nutritionist with almost 20 years' clinical experience, is currently part of the multidisciplinary team at the Massachusetts General Hospital/MGH Weight Center, where she counsels patients on both medical and surgical weight loss (including gastric bypass and gastric banding procedures). Prior to working at MGH, Ms. Furtado spent 4 years working at Tufts New England Medical Center's (NEMC) Obesity Consult Center, providing both individual and group consultations for gastric bypass, gastric banding, and BPD surgery patients. It was while at NEMC that she wrote Recipes for Life After Weight-Loss Surgery . Margaret earned her Master's degree in Nutrition and Dietetics at Florida International University in Miami, Florida, and her BS degree in Nutrition and Dietetics from the University of Rhode Island. Ms. Furtado lectures across the country on issues pertaining to weight loss surgery.
Margaret Furtado, M.S., R.D., L.D.N., is a registered dietitian specializing in weight loss surgery at such renowned hospitals as Tufts Medical Center, Massachusetts General Hospital, and Johns Hopkins Bayview Medical Center. She is a member of the Allied Health Committee of the American Society of Metabolic and Bariatric Surgery (ASMBS), and gives talks related to bariatric surgery and nutrition throughout the United States. Margaret is also a blogger on Yahoo! Health, covering various topics related to nutrition and weight loss. She received her undergraduate degree in nutrition from the University of Rhode Island, and her M.S. degree in nutrition and dietetics from Florida International University, where she also completed her RD training.Chef Joseph Ewing, B.S., is a graduate of Johnson and Wales University, with a bachelor's degree in culinary nutrition and an associate of science degree in culinary arts. Joseph is currently doing his dietetic internship at the University of Maryland Eastern Shore.
Reviews (1)
Booklist Review
Bariatric surgery creates a bypass or bands the stomach to decrease the amount of food that patients can consume. It has become one of the most often performed surgical procedures of our day. For the morbidly obese, it can be a lifesaving procedure that no mere diet can rival. Nevertheless, even those who avail themselves of this operation find that they can't simply return to eating the same old foods that they've previously enjoyed. Patients report new intolerances for old favorites, and foods high in sugars or fiber can actually make them ill. Many must readjust their daily intake, paying careful attention to more than mere quantities. This cookbook, a revised and expanded edition containing updated information, teaches patients to eat well and healthily, offering dozens of recipes (many of them new to this edition) emphasizing low-fat, low-carbohydrate, high-protein fare and encouraging consumption of fresh vegetables and fruits. Sugar substitutes appear wherever appropriate. Some multiweek regimens help patients adjust gradually to their newly shrunk digestive systems.--Knoblauch, Mark Copyright 2010 Booklist
Excerpts
Excerpts
Pan-Seared Steak Tips with Mushroom Gravy JOE'S TIP: Try serving this delicious dish with rice or pasta and a side of sauteed vegetables. TEXTURE: Regular INGREDIENTS --Cooking spray --1 pound (455 g) sirloin steak, cut into 1/2-inch (1.25-cm) pieces --1 tablespoon (15 ml) extra-virgin olive oil --2 tablespoons (20 g) finely minced shallots --1 package (8 ounces, or 227 g) baby portabella mushrooms, sliced --1 teaspoon garlic, minced --1 tablespoon (15 ml) low-sodium soy sauce --3 tablespoons (23 g) whole-wheat flour --1 1/2 cups (355 ml) low-fat, low-sodium beef broth --1/2 teaspoon black pepper --1/4 teaspoon kosher salt --1/4 teaspoon dried thyme DIRECTIONS Heat a large skillet over medium-high heat. Coat the skillet with the cooking spray and brown the steak on all sides. Remove from the pan, and cover. Heat the olive oil in the pan and then add the shallots and mushrooms; sauté for approximately 4 minutes, or until the mushrooms and shallots are cooked through. Next, add the garlic and sauté for another 30 seconds. Stir in the soy sauce. Sprinkle the flour over the mushroom mixture, and cook for approximately 1 minute, stirring constantly. Gradually stir in the beef broth. Add the pepper, salt, and thyme, and bring to a simmer. Cook for approximately 4 to 5 minutes, or until the mixture is thickened. Add the beef back to the pan and cook for another minute. YIELD: Makes 6 (about 3⁄4-cup) servings. NUTRITIONAL ANALYSIS Each with: Calories: 213.38 Protein: 24.31 g Carbs: 5.52 g Total Fat: 9.94 g Sat Fat: 3.20 g Cholesterol: 46.44 mg Sodium: 324.34 mg Sugars: 1.67 g Fiber: 0.95 g Excerpted from Recipes for Life after Weight-Loss Surgery: Delicious Dishes for Nourishing the New You - Latest Information on Lower-BMI Gastric Banding Procedures by Margaret Furtado, Joseph E. Ewing, Lynette Schultz All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
