Two recipes, (and a few techniques), that I found helpful Pre Op

Let me be clear, My pre op diet was a maximum of 1000 calories a day and went as follows:

• Up to 5 protein shakes, depending on the brand. I had trouble drinking any more than 1 most days!
  
• Up to 2 cups of vegetables a day, as long as they aren't too starchy. Stuff like tomatoes, cucumbers, onion, broccoli, squash, and mushrooms.
  
• A limited amount of vinegar, sugar substitutes, mustard, and salsa.
  
• Lots of water, crystal lite, tea, coffee (with a splash of milk, so no lattes, which sucked for me), even seltzer and diet soda. The problem is that post op, you can't really drink diet soda for a while, so I tried to avoid it.
  

"Honey Mustard" Dressing

• 3 or so tablespoons of mustard. (I used regular old spicy brown mustard, but you could probably use any kind of mustard you like.)
  
• 1 tablespoon of water. (I used this to thin out the mustard. If you don't like the way your tap water tastes, you should use bottled water of filtered water.)
  
• 2 teaspoons or so of Splenda™, or whatever sweetener you like. (adjust it based on how sweet you like it)
  

Refrigerate for a while, or overnight. Pour this over 2 cups of a mixture of diced tomatoes, diced cucumbers, and diced red onion. It was really, really good.

European-Style Sugar-Free Cucumber Salad

• 3 large American cucumbers, peeled and cut wafer thin with a knife (if you're a pro), a mandolin (always use the hand guard and be careful), or the slice blade of your food processor.
  
• 1 red onion, cut wafer thin also.
  
• (Optional) 1 red pepper, sliced relatively thin (not diced; cut it like the onions and cucumbers)
  
• 2 teaspoons of Splenda™ or whatever sweetener you like.
  
• 2 tablespoons of white distilled vinegar.
  
• Salt to taste. (I put in probably like 1/4 teaspoon or so.)
  

Refrigerate this at least overnight, (the longer it sits, the better it gets), and a serving is 2 cups. This recipe makes a lot.

I found that the most delicious way to make pretty much any veggie you want is to roast it in the oven at 425°F (220°C) for 35 to 40 minutes with a sprinkling of salt. If you're worried that it'll stick, put a little water in the bottom of the tray. (Note: This diet allowed no oil whatsoever, not even the cooking spray oil.)

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