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HappilyHeather

9 Days to Fiance's VSG

13 posts in this topic

My fiancé is getting sleeved on March 2nd, and being the planner that I am, I'm trying to organize a couple weeks of post-op foods.

 

Any suggestions or tips would be great. I do all the cooking and I'm trying to make these first couple weeks as easy as possible for both of us.

 

I've picked up the cookbook Eating Well After Weight Loss Surgery. Are there other books I should invest in?

 

Thanks!!

~♡HappilyHeather♡~

 

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Your fiance should receive specific guidelines about what to eat when post-op. So let that be your primary guide. Once he/she is past the liquid stages, there are some great recipes here:

 

http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html

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Your fiance should receive specific guidelines about what to eat when post-op. So let that be your primary guide. Once he/she is past the liquid stages, there are some great recipes here:

 

http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html

Thanks very much. The support group at the bariatric center gave us a bunch of information and tips, but it's very vague.

 

I have a lot of little questions, mostly about the pureed phase, I think I'm pretty clear on the clear and full liquids. But, like, how do we handle avocados within any purees? It's a fat, but a healthy fat. Ya know what I mean?

 

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Your fiance should receive specific guidelines about what to eat when post-op. So let that be your primary guide. Once he/she is past the liquid stages, there are some great recipes here:

 

http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html

Thanks very much. The support group at the bariatric center gave us a bunch of information and tips, but it's very vague.

 

I have a lot of little questions, mostly about the pureed phase, I think I'm pretty clear on the clear and full liquids. But, like, how do we handle avocados within any purees? It's a fat, but a healthy fat. Ya know what I mean?

 

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In the puree phase, the focus should always be on Protein, protein, and more protein. So it's going to be pureed meats (a little broth to moisten it), soft cheeses, Beans, eggs.... Probably won't be much "room" for veggies or fruits of any kind, because he'll be able to eat only tiny amounts (about 2 oz. at a time) and will be struggling to meet his protein goals.

 

All through my liquid, pureed, and even some of my soft food stage, my husband and I just ate completely separate things. We made no attempt at preparing meals we could both eat. Once I was on to solid foods, it became really really easy. I just always had the meat from whatever my husband was cooking for dinner. I usually had about half of the meat portion he had for himself and saved the other "half of my half" as leftovers o have for a lunch later in the week. So if he was having chicken and rice, I just had the chicken and about half as much as he did. If he was having Pasta and sausage, I just had half the sausage he did. If he was having shrimp and veggies, I just had shrimp. If he was having meatloaf and mashed potatoes, I just had meatloaf. You get the idea. We eat dinner together almost every night and I just have the protein portion. It works out great for us. But, again, that was only really manageable once I was back on solid foods.

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Your fiance should receive specific guidelines about what to eat when post-op. So let that be your primary guide. Once he/she is past the liquid stages, there are some great recipes here:

 

http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html

Thanks very much. The support group at the bariatric center gave us a bunch of information and tips, but it's very vague.

 

I have a lot of little questions, mostly about the pureed phase, I think I'm pretty clear on the clear and full liquids. But, like, how do we handle avocados within any purees? It's a fat, but a healthy fat. Ya know what I mean?

 

Sent from my SAMSUNG-SM-G900A using the BariatricPal App

In the puree phase, the focus should always be on Protein, protein, and more protein. So it's going to be pureed meats (a little broth to moisten it), soft cheeses, Beans, eggs.... Probably won't be much "room" for veggies or fruits of any kind, because he'll be able to eat only tiny amounts (about 2 oz. at a time) and will be struggling to meet his protein goals.

 

All through my liquid, pureed, and even some of my soft food stage, my husband and I just ate completely separate things. We made no attempt at preparing meals we could both eat. Once I was on to solid foods, it became really really easy. I just always had the meat from whatever my husband was cooking for dinner. I usually had about half of the meat portion he had for himself and saved the other "half of my half" as leftovers o have for a lunch later in the week. So if he was having chicken and rice, I just had the chicken and about half as much as he did. If he was having Pasta and sausage, I just had half the sausage he did. If he was having shrimp and veggies, I just had shrimp. If he was having meatloaf and mashed potatoes, I just had meatloaf. You get the idea. We eat dinner together almost every night and I just have the protein portion. It works out great for us. But, again, that was only really manageable once I was back on solid foods.

Gotcha. I've got a running list of meat purees going that would make it so I would cook the same protein for both of us, then just prepare his separately. So far I've got:

 

- Salmon pureed with FF cream cheese and dill

- Chicken purred with white beans

- Tuna pureed with avocado

 

Do you think those would be to heavy? I love to cook so the idea of only using broth and meat seems really off-putting and bland. Are all seasonings, minus salt and sugar, ok? I want to make sure his pureed foods taste good and can keep his spirits up through the hard parts.

 

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Salt is fine as well as any other spices in terms of not damaging the sleeve. What he'll actually be able to tolerate is a different story. I was able to handle really spicy stuff right off the bat. When I was on strained cream Soups during my full liquid phases, one of my favorites was my local grocery store's Buffalo chicken Chowder from their hot Soup bar. But I have read where others had a hard time with spicy things immediately post-op. So some experimentation might be required. With ANY food post-op, it's a good idea to take a tiny bit, chew well, swallow, and then wait a couple minutes to make sure all is well before taking the next bite. It's slow going, but beats throwing up or dry heaving!

 

All of the things on your list sound delicious, so hopefully he can handle them okay. I like the idea of subbing avacado for mayo with tuna. Sounds yummy!

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Salt is fine as well as any other spices in terms of not damaging the sleeve. What he'll actually be able to tolerate is a different story. I was able to handle really spicy stuff right off the bat. When I was on strained cream soups during my full liquid phases, one of my favorites was my local grocery store's Buffalo chicken Chowder from their hot soup bar. But I have read where others had a hard time with spicy things immediately post-op. So some experimentation might be required. With ANY food post-op, it's a good idea to take a tiny bit, chew well, swallow, and then wait a couple minutes to make sure all is well before taking the next bite. It's slow going, but beats throwing up or dry heaving!

 

All of the things on your list sound delicious, so hopefully he can handle them okay. I like the idea of subbing avacado for mayo with tuna. Sounds yummy!

Ok, good to know that seasonings are more of an experimental thing. I remember the nutritionist telling us to introduce one food at a time. So I'll treat spices the same way.

 

Did you find that eating commercially prepared foods was ok? You'd mentioned the soup bar. I've not bought prepared food in quite some time, since we've both been on the pre-op lean and green diet and everything is watched pretty closely...except a few cheat days snuck in there for special occassions. What pre-made foods would you suggest?

 

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Another thing to be aware of is that some people have big differences in taste in the first weeks postop. Sometimes something that really sang preop tastes different - and icky - postop.

 

If you love to cook, one thing you can definitely do is make some homemade broths. I did myself a big batch of chicken broth over the weekend, and I'm roasting beef bones this weekend for beef broth. You'll always use those. make flavorful broths, and you puree's will make the angels sing ;-)

 

Unflavored Protein powder can be added to broths at serving time - just keep the temperature under about 140 or so, so they don't get all clumpy and nasty.

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Another thing to be aware of is that some people have big differences in taste in the first weeks postop. Sometimes something that really sang preop tastes different - and icky - postop.

 

If you love to cook, one thing you can definitely do is make some homemade broths. I did myself a big batch of chicken broth over the weekend, and I'm roasting beef bones this weekend for beef broth. You'll always use those. make flavorful broths, and you puree's will make the angels sing ;-)

 

Unflavored Protein powder can be added to broths at serving time - just keep the temperature under about 140 or so, so they don't get all clumpy and nasty.

Thanks! Very stocked up on broths. Haven't gotten any Protein shakes yet, since the nutritionist said to wait until after in case he likes of dislikes a certain flavor post-op. I'm very curious as to how his taste buds might change.

 

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Ten days to my Boyfriends sleeve. I am 100% on board and will support him in any way. But I admit I'm concerned that I will have a hard time during the post op diet phases preparing his food.  I am really not that great of a cook anyway so it's all a little intimidating. Thank you for all these tips. I'm making my shopping list now:)

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