TStew

Thanks for putting this together!
A few things I've read about that I probably wouldn't have thought of:
An eye mask and ear plugs (wish I would have had them a few months ago during my hospital stay!!)
Slippers or slip on shoes to walk the hallway
A camera
Lotion, Shampoo, soap, deodorant, etc
Reading glasses
Phone charger
I'm getting the surgery in Mexico and I plan to bring some Water and food items with me for the night before. I don't want to have to worry about going out to get something to eat (I'll be by myself).

Pre WLS but I thought I would share this with all of you because it's known to help skin elasticity and it releases toxins and I'm sure that losing weight dumps a TON of toxins into your body. Fat cells are where most toxins are stored.
I don't know if it will be safe right after surgery but I'm sure that it would be extremely beneficial after healing.
Did a quick Google search just to see how much is out there on this topic and this was listed the first page:
Benefits of Dry Skin Brushing:
1. Removes cellulite
2. Cleanses the lymphatic system
3. Removes dead skin layers
4. Strengthens the immune system
5. Stimulates the hormone and oil-producing glands
6. Tightens the skin preventing premature aging
7. Tones the muscles
8. Stimulates circulation
9. Improves the function of the nervous system
10. Helps digestion
11. AND it’s easy, inexpensive and invigorating!
Dry Skin Brushing

The skin plays a vital role in ridding the body of toxins and impurities. Dry skin brushing is one of the best techniques to open up the pores of the skin, and to stimulate and detoxify the lymphatic system.The skin is the largest organ in the body, and is responsible for one-fourth of the body's detoxification each day. It also makes it one of the most important elimination organs! For this reason the skin is also known as the "3rd" kidney, with the lungs being known as the 2nd kidney.Our circulatory system has its own pump (our heart) to move blood through our bodies but our lymphatic system does not. It primarily relies on our movement to assist it. Typically, the more active we are physically the better condition our lymphatics will be.Skin brushing helps move lymph Fluid and gives us a jump-start on health. When the pores are not clogged with dead cells and the lymphatic system is cleansed, the body is able to carry out its important function of eliminating toxins and waste material. Under normal circumstances the skin eliminates more than one pound of waste products every day. If the skin becomes inactive with its pores clogged with millions of dead cells and other debris, toxins will remain in the body. This puts undue stress on the other eliminative organs, mainly the kidneys and liver, making them increase their activity. Eventually they become overworked.Skin brushing helps exfoliate and invigorate our skin too. It increases our blood supply to the area bringing with it nourishment and oxygen. Dry skin brushing will not only help increase circulation and elimination of toxins, but will also make a huge difference to the quality of your skin and it will look and feel healthier.Dry skin brushing improves the surface circulation of the skin and keep the pores of the skin open, encouraging your body to discharge metabolic wastes. Dry skin-brushing - dry meaning not in the bath - will change the health of your whole body by helping it get rid of toxins.
Benefits of dry skin brushingstimulates the lymphatic systemcleans toxins from the lymphatic systemhelps digestionstimulates circulationincreases cell renewalstrengthens the immune systemtightens the skinremoves dead skin layers and other debris collected in its pores
Use the right kind of brush
The brush used should be a long-handled, bath-type brush. It is essential that it contain natural bristles and not synthetic ones. Synthetic bristles will scratch the surface of the skin and are harsh and irritating. The brush should be kept dry and not used for bathing.For hygienic reasons it is wise to have a separate brush for each member of the family.Thoroughly wash the brush with soap and Water every couple of weeks. Always allow the brush to dry out when not in use.
How to do skin brushing
The body should be dry, and the brush should pass once over every part of the body except the face.The best time to do skin brushing is before showering or bathing at least once a day, and twice, if possible.Do not wet the skin since it will not have the same effect because this stretches the skin. The skin should not become red. If it does, you are probably brushing too hard.There should be no back and forth motion, circular motion, scrubbing, or massaging - one clean sweep does it. Use long gentle, but firm, stokes.The direction of the brushing should generally be towards the lower abdomen.
To brush the skin, use long gentle, but firm, strokes
Start at the feet and legs brushing upwards to your groin.Then do your hands and go up your arms to the armpits.Then brush upwards on your buttocks.Brush down the neck, chest and trunk.Brush your lower abdomen towards the center.It is permissible to brush across the top of the shoulders and upper back as the best contact with the skin is made that way.Don't brush your face.Brush the breasts very lightly avoiding the nipples.
Additional information
If you haven’t done skin brushing before it is wise to start with only one pass over the skin’s surface. Over time you can gradually increase the number of strokes done during each skin brushing session. The reason is that too much stimulation can be too hard on the body. And always use long gentle, but firm, strokes. Remember that your skin should not turn red, which means the pressure on your strokes is too heavy. The idea is to stimulate and not to irritate the skin.Many people may find large amounts of lymph mucoid in their stools a day or two after beginning skin brushing. This is the emptying out of the backlog of mucoid from the lymphatic system and is the effect of detoxifying the lymph system.

OMG - am I going to be accused of selling natural bristle brushes?
I don't know what 'author' you stumbled across but there is info all over the web about dry skin brushing. I first learned about it on a cancer survivors site. Again, it's all over the internet and it's not a big secret. Many people practice it. How can this possibly be a SCAM? Are you kidding? Why would anyone bother? That doesn't make any sense at all. Who is trying to scam who? The brush makers?
And even if you're right about the lymph system being too deep for skin brushing to affect and all the practioners who recommend it and all the people who practice it are wrong - I think that most people on this site would be most interested in what it can do for the skin.
I'm also a bit of skeptic but if any part of these benefits are true then it's worth it. It's worth the 3 minutes before each shower and it's worth the $3.99 for a long handled natural bristle brush.

Pre WLS but I thought I would share this with all of you because it's known to help skin elasticity and it releases toxins and I'm sure that losing weight dumps a TON of toxins into your body. Fat cells are where most toxins are stored.
I don't know if it will be safe right after surgery but I'm sure that it would be extremely beneficial after healing.
Did a quick Google search just to see how much is out there on this topic and this was listed the first page:
Benefits of Dry Skin Brushing:
1. Removes cellulite
2. Cleanses the lymphatic system
3. Removes dead skin layers
4. Strengthens the immune system
5. Stimulates the hormone and oil-producing glands
6. Tightens the skin preventing premature aging
7. Tones the muscles
8. Stimulates circulation
9. Improves the function of the nervous system
10. Helps digestion
11. AND it’s easy, inexpensive and invigorating!
Dry Skin Brushing

The skin plays a vital role in ridding the body of toxins and impurities. Dry skin brushing is one of the best techniques to open up the pores of the skin, and to stimulate and detoxify the lymphatic system.The skin is the largest organ in the body, and is responsible for one-fourth of the body's detoxification each day. It also makes it one of the most important elimination organs! For this reason the skin is also known as the "3rd" kidney, with the lungs being known as the 2nd kidney.Our circulatory system has its own pump (our heart) to move blood through our bodies but our lymphatic system does not. It primarily relies on our movement to assist it. Typically, the more active we are physically the better condition our lymphatics will be.Skin brushing helps move lymph Fluid and gives us a jump-start on health. When the pores are not clogged with dead cells and the lymphatic system is cleansed, the body is able to carry out its important function of eliminating toxins and waste material. Under normal circumstances the skin eliminates more than one pound of waste products every day. If the skin becomes inactive with its pores clogged with millions of dead cells and other debris, toxins will remain in the body. This puts undue stress on the other eliminative organs, mainly the kidneys and liver, making them increase their activity. Eventually they become overworked.Skin brushing helps exfoliate and invigorate our skin too. It increases our blood supply to the area bringing with it nourishment and oxygen. Dry skin brushing will not only help increase circulation and elimination of toxins, but will also make a huge difference to the quality of your skin and it will look and feel healthier.Dry skin brushing improves the surface circulation of the skin and keep the pores of the skin open, encouraging your body to discharge metabolic wastes. Dry skin-brushing - dry meaning not in the bath - will change the health of your whole body by helping it get rid of toxins.
Benefits of dry skin brushingstimulates the lymphatic systemcleans toxins from the lymphatic systemhelps digestionstimulates circulationincreases cell renewalstrengthens the immune systemtightens the skinremoves dead skin layers and other debris collected in its pores
Use the right kind of brush
The brush used should be a long-handled, bath-type brush. It is essential that it contain natural bristles and not synthetic ones. Synthetic bristles will scratch the surface of the skin and are harsh and irritating. The brush should be kept dry and not used for bathing.For hygienic reasons it is wise to have a separate brush for each member of the family.Thoroughly wash the brush with soap and Water every couple of weeks. Always allow the brush to dry out when not in use.
How to do skin brushing
The body should be dry, and the brush should pass once over every part of the body except the face.The best time to do skin brushing is before showering or bathing at least once a day, and twice, if possible.Do not wet the skin since it will not have the same effect because this stretches the skin. The skin should not become red. If it does, you are probably brushing too hard.There should be no back and forth motion, circular motion, scrubbing, or massaging - one clean sweep does it. Use long gentle, but firm, stokes.The direction of the brushing should generally be towards the lower abdomen.
To brush the skin, use long gentle, but firm, strokes
Start at the feet and legs brushing upwards to your groin.Then do your hands and go up your arms to the armpits.Then brush upwards on your buttocks.Brush down the neck, chest and trunk.Brush your lower abdomen towards the center.It is permissible to brush across the top of the shoulders and upper back as the best contact with the skin is made that way.Don't brush your face.Brush the breasts very lightly avoiding the nipples.
Additional information
If you haven’t done skin brushing before it is wise to start with only one pass over the skin’s surface. Over time you can gradually increase the number of strokes done during each skin brushing session. The reason is that too much stimulation can be too hard on the body. And always use long gentle, but firm, strokes. Remember that your skin should not turn red, which means the pressure on your strokes is too heavy. The idea is to stimulate and not to irritate the skin.Many people may find large amounts of lymph mucoid in their stools a day or two after beginning skin brushing. This is the emptying out of the backlog of mucoid from the lymphatic system and is the effect of detoxifying the lymph system.

Thanks for putting this together!
A few things I've read about that I probably wouldn't have thought of:
An eye mask and ear plugs (wish I would have had them a few months ago during my hospital stay!!)
Slippers or slip on shoes to walk the hallway
A camera
Lotion, Shampoo, soap, deodorant, etc
Reading glasses
Phone charger
I'm getting the surgery in Mexico and I plan to bring some Water and food items with me for the night before. I don't want to have to worry about going out to get something to eat (I'll be by myself).

Thanks for putting this together!
A few things I've read about that I probably wouldn't have thought of:
An eye mask and ear plugs (wish I would have had them a few months ago during my hospital stay!!)
Slippers or slip on shoes to walk the hallway
A camera
Lotion, Shampoo, soap, deodorant, etc
Reading glasses
Phone charger
I'm getting the surgery in Mexico and I plan to bring some Water and food items with me for the night before. I don't want to have to worry about going out to get something to eat (I'll be by myself).

What a great idea!! I just had a uterine fibroid removed (laproscopic) and I could really have used one of these!! I tried to explain to the nurses that my swollen stomach needed support but they didn't get it. I asked if they had some sort of elastic girdle thing but they told me they couldn't give me anything like that.... I was miserable.

Thanks for putting this together!
A few things I've read about that I probably wouldn't have thought of:
An eye mask and ear plugs (wish I would have had them a few months ago during my hospital stay!!)
Slippers or slip on shoes to walk the hallway
A camera
Lotion, Shampoo, soap, deodorant, etc
Reading glasses
Phone charger
I'm getting the surgery in Mexico and I plan to bring some Water and food items with me for the night before. I don't want to have to worry about going out to get something to eat (I'll be by myself).

Hash browns



Substitute: Squash for potatoes



Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked—but has just a fraction of the carbs. Grate the squash, mix in an egg as binder, make patties, and fry them in olive oil, says Mary Dan Eades, M.D., co-author of The Low-Carb Comfort food Cookbook.



Carbs eliminated: About 15 grams (g) per hash-brown patty



The taste: "Not as firm and crispy as regular hash browns, but the potato flavor is there."






Mashed potatoes



Substitute: Cauliflower for potatoes



One of Dr. Agatston's favorites: Steam some fresh or frozen cauliflower in the microwave. Then spray the cauliflower with butter substitute, add a little nonfat half-and-half substitute, and puree in a food processor or blender. "Salt and pepper to taste and you've got something that quite honestly can compete with the real thing any day," says Dr. Agatston. To make it even better, try adding roasted garlic, cheese, or sour cream to the mixture.



Carbs eliminated: 30 g per cup



The taste: "After a couple of bites, you forget it's not potatoes."






Lasagna



Substitute: Zucchini slices for noodles



Slice four to five medium-size zukes lengthwise into 3/4-inch-thick strips, instructs Lise Battaglia, a New Jersey chef whose past clients include Jon Bon Jovi. Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes. You want them firm, not crisp. "Then simply make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini," she says.



Carbs eliminated: 36 g per serving



The taste: "Delicious. The zucchini provides texture that you don't get from noodles alone."






Spaghetti



Substitute: Spaghetti squash for spaghetti



A cooked spaghetti squash is like Mother Nature's automatic spaghetti maker — the flesh becomes noodle-like strands. "All you have to do is cut the squash in half and remove the seeds. Then place each half — cut side down — on a plate with a quarter cup of Water," says Elizabeth Perreault, a chef at Colorado's Culinary School of the Rockies. Nuke the squash for 10 minutes or until it's soft to the touch. Let it cool, then scrape out the "spaghetti" strands and top with Pasta sauce and cheese.< /p>



Carbs eliminated: 30 g per cup



The taste: "Great. Spaghetti squash has exactly the same consistency as real pasta."






pancakes



Substitute: oatmeal and cottage cheese for pancake mix



Here's a can't-fail recipe from The South Beach Diet. Mix together half a cup of old-fashioned oatmeal, a quarter cup of low-fat cottage cheese, two eggs, and a dash each of vanilla extract, cinnamon, and nutmeg. Process in a blender until smooth. Cook the mixture like a regular pancake.< /p>



Carbs eliminated: 45 g per pancake



The taste: "With Syrup, you could never tell the difference."






Scalloped potatoes



Substitute: Tempeh for potatoes



You may think you don't like soy-based foods, but that could be because you don't cook them right, says Beckette Williams, R.D., a San Diego-based personal chef. "Tempeh can be really bland, but if you jazz it up with herbs and spices, it's a great substitute for potatoes." Her recommendation: Saute a couple of cups of thinly diced tempeh with garlic and onions. Then pour a cheese sauce (sharper is better) over the tempeh cubes and bake for half an hour.



Carbs eliminated: 11 g per cup



The taste: "Just like a slightly nutty baked potato."






macaroni and Cheese



Substitute: Diced vegetables for macaroni



Even instant mac and cheese can go lower-carb; use only half the Pasta in the box and bulk it up with a couple of cups of frozen mixed vegetables, says Sandra Woodruff, R.D., co-author of The Good Carb Cookbook.



Carbs eliminated: 13 g per cup



The taste: "I hate broccoli, but I wouldn't mind eating this."






Pasta salad



Substitute: Mixed vegetables or black Beans for half the pasta



Same idea as the mac and cheese, but try black Beans, diced tomatoes, and chunks of ham, tuna, chicken, or hard-boiled eggs, suggests Richard Ruben, an instructor at the Institute of Culinary Education in New York City. "These kinds of salads are a blank slate, so you can top them with anything from a creamy blue-cheese dressing to vinaigrette, or even lime juice and slices of avocado," Ruben says.



Carbs eliminated: 10 g per cup



The taste: "Awesome. I don't miss the extra pasta at all."






Cheese-flavored chips



Substitute: Low-fat string cheese for chips



Just crazy enough to work: Cut sticks of string cheese into quarter-inch-thick slices and scatter the rounds on a cookie sheet coated with nonstick spray, leaving them an inch or two apart. Bake at 375 degrees F for 4 to 5 minutes or until the cheese melts and turns golden brown. Let them cool, then peel the chips off the tray.



Carbs eliminated: Up to 90 g per serving



The taste: "Like the cheese you pull off the top of a pizza."






Pizza



Substitute: Portobello mushrooms for Pizza Crust



Cut the gills out of the inside of the mushroom, says Ruben, "then place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly." Add Tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt.



Carbs eliminated: About 20 g per slice



The taste: "Like pizza, but moister. Give me a fork!"






Beef-a-Roni



Substitute: Eggplant for pasta



Mixing diced eggplant with ground beef is healthier and more highbrow than this old skillet special — call it moussaka American style. You have to soften the eggplant first, says Williams. Cut it in half, brush it with olive oil, and then broil for 10 to 20 minutes. "Let it cool, dice it up, and mix with hamburger, tomato sauce, and spices," she says.



Carbs eliminated: 26 g per cup



The taste: "Exactly like Hamburger Helper, in a good way."






Sandwiches



Substitute: Napa or Chinese cabbage for bread



Slap your turkey and Swiss onto a leaf of cabbage and roll it up. "I've made some great-tasting BLTs using cabbage instead of bread," Battaglia says. Dip the roll in low-fat Mayonnaise or mustard.



Carbs eliminated: 29 g per sandwich



The taste: "Better than eating plain cold cuts."

Hash browns



Substitute: Squash for potatoes



Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked—but has just a fraction of the carbs. Grate the squash, mix in an egg as binder, make patties, and fry them in olive oil, says Mary Dan Eades, M.D., co-author of The Low-Carb Comfort food Cookbook.



Carbs eliminated: About 15 grams (g) per hash-brown patty



The taste: "Not as firm and crispy as regular hash browns, but the potato flavor is there."






Mashed potatoes



Substitute: Cauliflower for potatoes



One of Dr. Agatston's favorites: Steam some fresh or frozen cauliflower in the microwave. Then spray the cauliflower with butter substitute, add a little nonfat half-and-half substitute, and puree in a food processor or blender. "Salt and pepper to taste and you've got something that quite honestly can compete with the real thing any day," says Dr. Agatston. To make it even better, try adding roasted garlic, cheese, or sour cream to the mixture.



Carbs eliminated: 30 g per cup



The taste: "After a couple of bites, you forget it's not potatoes."






Lasagna



Substitute: Zucchini slices for noodles



Slice four to five medium-size zukes lengthwise into 3/4-inch-thick strips, instructs Lise Battaglia, a New Jersey chef whose past clients include Jon Bon Jovi. Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes. You want them firm, not crisp. "Then simply make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini," she says.



Carbs eliminated: 36 g per serving



The taste: "Delicious. The zucchini provides texture that you don't get from noodles alone."






Spaghetti



Substitute: Spaghetti squash for spaghetti



A cooked spaghetti squash is like Mother Nature's automatic spaghetti maker — the flesh becomes noodle-like strands. "All you have to do is cut the squash in half and remove the seeds. Then place each half — cut side down — on a plate with a quarter cup of Water," says Elizabeth Perreault, a chef at Colorado's Culinary School of the Rockies. Nuke the squash for 10 minutes or until it's soft to the touch. Let it cool, then scrape out the "spaghetti" strands and top with Pasta sauce and cheese.< /p>



Carbs eliminated: 30 g per cup



The taste: "Great. Spaghetti squash has exactly the same consistency as real pasta."






pancakes



Substitute: oatmeal and cottage cheese for pancake mix



Here's a can't-fail recipe from The South Beach Diet. Mix together half a cup of old-fashioned oatmeal, a quarter cup of low-fat cottage cheese, two eggs, and a dash each of vanilla extract, cinnamon, and nutmeg. Process in a blender until smooth. Cook the mixture like a regular pancake.< /p>



Carbs eliminated: 45 g per pancake



The taste: "With Syrup, you could never tell the difference."






Scalloped potatoes



Substitute: Tempeh for potatoes



You may think you don't like soy-based foods, but that could be because you don't cook them right, says Beckette Williams, R.D., a San Diego-based personal chef. "Tempeh can be really bland, but if you jazz it up with herbs and spices, it's a great substitute for potatoes." Her recommendation: Saute a couple of cups of thinly diced tempeh with garlic and onions. Then pour a cheese sauce (sharper is better) over the tempeh cubes and bake for half an hour.



Carbs eliminated: 11 g per cup



The taste: "Just like a slightly nutty baked potato."






macaroni and Cheese



Substitute: Diced vegetables for macaroni



Even instant mac and cheese can go lower-carb; use only half the Pasta in the box and bulk it up with a couple of cups of frozen mixed vegetables, says Sandra Woodruff, R.D., co-author of The Good Carb Cookbook.



Carbs eliminated: 13 g per cup



The taste: "I hate broccoli, but I wouldn't mind eating this."






Pasta salad



Substitute: Mixed vegetables or black Beans for half the pasta



Same idea as the mac and cheese, but try black Beans, diced tomatoes, and chunks of ham, tuna, chicken, or hard-boiled eggs, suggests Richard Ruben, an instructor at the Institute of Culinary Education in New York City. "These kinds of salads are a blank slate, so you can top them with anything from a creamy blue-cheese dressing to vinaigrette, or even lime juice and slices of avocado," Ruben says.



Carbs eliminated: 10 g per cup



The taste: "Awesome. I don't miss the extra pasta at all."






Cheese-flavored chips



Substitute: Low-fat string cheese for chips



Just crazy enough to work: Cut sticks of string cheese into quarter-inch-thick slices and scatter the rounds on a cookie sheet coated with nonstick spray, leaving them an inch or two apart. Bake at 375 degrees F for 4 to 5 minutes or until the cheese melts and turns golden brown. Let them cool, then peel the chips off the tray.



Carbs eliminated: Up to 90 g per serving



The taste: "Like the cheese you pull off the top of a pizza."






Pizza



Substitute: Portobello mushrooms for Pizza Crust



Cut the gills out of the inside of the mushroom, says Ruben, "then place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly." Add Tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt.



Carbs eliminated: About 20 g per slice



The taste: "Like pizza, but moister. Give me a fork!"






Beef-a-Roni



Substitute: Eggplant for pasta



Mixing diced eggplant with ground beef is healthier and more highbrow than this old skillet special — call it moussaka American style. You have to soften the eggplant first, says Williams. Cut it in half, brush it with olive oil, and then broil for 10 to 20 minutes. "Let it cool, dice it up, and mix with hamburger, tomato sauce, and spices," she says.



Carbs eliminated: 26 g per cup



The taste: "Exactly like Hamburger Helper, in a good way."






Sandwiches



Substitute: Napa or Chinese cabbage for bread



Slap your turkey and Swiss onto a leaf of cabbage and roll it up. "I've made some great-tasting BLTs using cabbage instead of bread," Battaglia says. Dip the roll in low-fat Mayonnaise or mustard.



Carbs eliminated: 29 g per sandwich



The taste: "Better than eating plain cold cuts."

Hash browns



Substitute: Squash for potatoes



Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked—but has just a fraction of the carbs. Grate the squash, mix in an egg as binder, make patties, and fry them in olive oil, says Mary Dan Eades, M.D., co-author of The Low-Carb Comfort food Cookbook.



Carbs eliminated: About 15 grams (g) per hash-brown patty



The taste: "Not as firm and crispy as regular hash browns, but the potato flavor is there."






Mashed potatoes



Substitute: Cauliflower for potatoes



One of Dr. Agatston's favorites: Steam some fresh or frozen cauliflower in the microwave. Then spray the cauliflower with butter substitute, add a little nonfat half-and-half substitute, and puree in a food processor or blender. "Salt and pepper to taste and you've got something that quite honestly can compete with the real thing any day," says Dr. Agatston. To make it even better, try adding roasted garlic, cheese, or sour cream to the mixture.



Carbs eliminated: 30 g per cup



The taste: "After a couple of bites, you forget it's not potatoes."






Lasagna



Substitute: Zucchini slices for noodles



Slice four to five medium-size zukes lengthwise into 3/4-inch-thick strips, instructs Lise Battaglia, a New Jersey chef whose past clients include Jon Bon Jovi. Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes. You want them firm, not crisp. "Then simply make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini," she says.



Carbs eliminated: 36 g per serving



The taste: "Delicious. The zucchini provides texture that you don't get from noodles alone."






Spaghetti



Substitute: Spaghetti squash for spaghetti



A cooked spaghetti squash is like Mother Nature's automatic spaghetti maker — the flesh becomes noodle-like strands. "All you have to do is cut the squash in half and remove the seeds. Then place each half — cut side down — on a plate with a quarter cup of Water," says Elizabeth Perreault, a chef at Colorado's Culinary School of the Rockies. Nuke the squash for 10 minutes or until it's soft to the touch. Let it cool, then scrape out the "spaghetti" strands and top with Pasta sauce and cheese.< /p>



Carbs eliminated: 30 g per cup



The taste: "Great. Spaghetti squash has exactly the same consistency as real pasta."






pancakes



Substitute: oatmeal and cottage cheese for pancake mix



Here's a can't-fail recipe from The South Beach Diet. Mix together half a cup of old-fashioned oatmeal, a quarter cup of low-fat cottage cheese, two eggs, and a dash each of vanilla extract, cinnamon, and nutmeg. Process in a blender until smooth. Cook the mixture like a regular pancake.< /p>



Carbs eliminated: 45 g per pancake



The taste: "With Syrup, you could never tell the difference."






Scalloped potatoes



Substitute: Tempeh for potatoes



You may think you don't like soy-based foods, but that could be because you don't cook them right, says Beckette Williams, R.D., a San Diego-based personal chef. "Tempeh can be really bland, but if you jazz it up with herbs and spices, it's a great substitute for potatoes." Her recommendation: Saute a couple of cups of thinly diced tempeh with garlic and onions. Then pour a cheese sauce (sharper is better) over the tempeh cubes and bake for half an hour.



Carbs eliminated: 11 g per cup



The taste: "Just like a slightly nutty baked potato."






macaroni and Cheese



Substitute: Diced vegetables for macaroni



Even instant mac and cheese can go lower-carb; use only half the Pasta in the box and bulk it up with a couple of cups of frozen mixed vegetables, says Sandra Woodruff, R.D., co-author of The Good Carb Cookbook.



Carbs eliminated: 13 g per cup



The taste: "I hate broccoli, but I wouldn't mind eating this."






Pasta salad



Substitute: Mixed vegetables or black Beans for half the pasta



Same idea as the mac and cheese, but try black Beans, diced tomatoes, and chunks of ham, tuna, chicken, or hard-boiled eggs, suggests Richard Ruben, an instructor at the Institute of Culinary Education in New York City. "These kinds of salads are a blank slate, so you can top them with anything from a creamy blue-cheese dressing to vinaigrette, or even lime juice and slices of avocado," Ruben says.



Carbs eliminated: 10 g per cup



The taste: "Awesome. I don't miss the extra pasta at all."






Cheese-flavored chips



Substitute: Low-fat string cheese for chips



Just crazy enough to work: Cut sticks of string cheese into quarter-inch-thick slices and scatter the rounds on a cookie sheet coated with nonstick spray, leaving them an inch or two apart. Bake at 375 degrees F for 4 to 5 minutes or until the cheese melts and turns golden brown. Let them cool, then peel the chips off the tray.



Carbs eliminated: Up to 90 g per serving



The taste: "Like the cheese you pull off the top of a pizza."






Pizza



Substitute: Portobello mushrooms for Pizza Crust



Cut the gills out of the inside of the mushroom, says Ruben, "then place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly." Add Tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt.



Carbs eliminated: About 20 g per slice



The taste: "Like pizza, but moister. Give me a fork!"






Beef-a-Roni



Substitute: Eggplant for pasta



Mixing diced eggplant with ground beef is healthier and more highbrow than this old skillet special — call it moussaka American style. You have to soften the eggplant first, says Williams. Cut it in half, brush it with olive oil, and then broil for 10 to 20 minutes. "Let it cool, dice it up, and mix with hamburger, tomato sauce, and spices," she says.



Carbs eliminated: 26 g per cup



The taste: "Exactly like Hamburger Helper, in a good way."






Sandwiches



Substitute: Napa or Chinese cabbage for bread



Slap your turkey and Swiss onto a leaf of cabbage and roll it up. "I've made some great-tasting BLTs using cabbage instead of bread," Battaglia says. Dip the roll in low-fat Mayonnaise or mustard.



Carbs eliminated: 29 g per sandwich



The taste: "Better than eating plain cold cuts."

Eggplant for pizza crust sounds soooooo good! I'm obsessed with this veggie pizza at a Lebanese restaurant and they use babba ganoush for sauce and top with roasted eggplant, sundried Tomato and onions.
I'm definitely going to try that out, thanks!

Hash browns



Substitute: Squash for potatoes



Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked—but has just a fraction of the carbs. Grate the squash, mix in an egg as binder, make patties, and fry them in olive oil, says Mary Dan Eades, M.D., co-author of The Low-Carb Comfort food Cookbook.



Carbs eliminated: About 15 grams (g) per hash-brown patty



The taste: "Not as firm and crispy as regular hash browns, but the potato flavor is there."






Mashed potatoes



Substitute: Cauliflower for potatoes



One of Dr. Agatston's favorites: Steam some fresh or frozen cauliflower in the microwave. Then spray the cauliflower with butter substitute, add a little nonfat half-and-half substitute, and puree in a food processor or blender. "Salt and pepper to taste and you've got something that quite honestly can compete with the real thing any day," says Dr. Agatston. To make it even better, try adding roasted garlic, cheese, or sour cream to the mixture.



Carbs eliminated: 30 g per cup



The taste: "After a couple of bites, you forget it's not potatoes."






Lasagna



Substitute: Zucchini slices for noodles



Slice four to five medium-size zukes lengthwise into 3/4-inch-thick strips, instructs Lise Battaglia, a New Jersey chef whose past clients include Jon Bon Jovi. Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes. You want them firm, not crisp. "Then simply make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini," she says.



Carbs eliminated: 36 g per serving



The taste: "Delicious. The zucchini provides texture that you don't get from noodles alone."






Spaghetti



Substitute: Spaghetti squash for spaghetti



A cooked spaghetti squash is like Mother Nature's automatic spaghetti maker — the flesh becomes noodle-like strands. "All you have to do is cut the squash in half and remove the seeds. Then place each half — cut side down — on a plate with a quarter cup of Water," says Elizabeth Perreault, a chef at Colorado's Culinary School of the Rockies. Nuke the squash for 10 minutes or until it's soft to the touch. Let it cool, then scrape out the "spaghetti" strands and top with Pasta sauce and cheese.< /p>



Carbs eliminated: 30 g per cup



The taste: "Great. Spaghetti squash has exactly the same consistency as real pasta."






pancakes



Substitute: oatmeal and cottage cheese for pancake mix



Here's a can't-fail recipe from The South Beach Diet. Mix together half a cup of old-fashioned oatmeal, a quarter cup of low-fat cottage cheese, two eggs, and a dash each of vanilla extract, cinnamon, and nutmeg. Process in a blender until smooth. Cook the mixture like a regular pancake.< /p>



Carbs eliminated: 45 g per pancake



The taste: "With Syrup, you could never tell the difference."






Scalloped potatoes



Substitute: Tempeh for potatoes



You may think you don't like soy-based foods, but that could be because you don't cook them right, says Beckette Williams, R.D., a San Diego-based personal chef. "Tempeh can be really bland, but if you jazz it up with herbs and spices, it's a great substitute for potatoes." Her recommendation: Saute a couple of cups of thinly diced tempeh with garlic and onions. Then pour a cheese sauce (sharper is better) over the tempeh cubes and bake for half an hour.



Carbs eliminated: 11 g per cup



The taste: "Just like a slightly nutty baked potato."






macaroni and Cheese



Substitute: Diced vegetables for macaroni



Even instant mac and cheese can go lower-carb; use only half the Pasta in the box and bulk it up with a couple of cups of frozen mixed vegetables, says Sandra Woodruff, R.D., co-author of The Good Carb Cookbook.



Carbs eliminated: 13 g per cup



The taste: "I hate broccoli, but I wouldn't mind eating this."






Pasta salad



Substitute: Mixed vegetables or black Beans for half the pasta



Same idea as the mac and cheese, but try black Beans, diced tomatoes, and chunks of ham, tuna, chicken, or hard-boiled eggs, suggests Richard Ruben, an instructor at the Institute of Culinary Education in New York City. "These kinds of salads are a blank slate, so you can top them with anything from a creamy blue-cheese dressing to vinaigrette, or even lime juice and slices of avocado," Ruben says.



Carbs eliminated: 10 g per cup



The taste: "Awesome. I don't miss the extra pasta at all."






Cheese-flavored chips



Substitute: Low-fat string cheese for chips



Just crazy enough to work: Cut sticks of string cheese into quarter-inch-thick slices and scatter the rounds on a cookie sheet coated with nonstick spray, leaving them an inch or two apart. Bake at 375 degrees F for 4 to 5 minutes or until the cheese melts and turns golden brown. Let them cool, then peel the chips off the tray.



Carbs eliminated: Up to 90 g per serving



The taste: "Like the cheese you pull off the top of a pizza."






Pizza



Substitute: Portobello mushrooms for Pizza Crust



Cut the gills out of the inside of the mushroom, says Ruben, "then place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly." Add Tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt.



Carbs eliminated: About 20 g per slice



The taste: "Like pizza, but moister. Give me a fork!"






Beef-a-Roni



Substitute: Eggplant for pasta



Mixing diced eggplant with ground beef is healthier and more highbrow than this old skillet special — call it moussaka American style. You have to soften the eggplant first, says Williams. Cut it in half, brush it with olive oil, and then broil for 10 to 20 minutes. "Let it cool, dice it up, and mix with hamburger, tomato sauce, and spices," she says.



Carbs eliminated: 26 g per cup



The taste: "Exactly like Hamburger Helper, in a good way."






Sandwiches



Substitute: Napa or Chinese cabbage for bread



Slap your turkey and Swiss onto a leaf of cabbage and roll it up. "I've made some great-tasting BLTs using cabbage instead of bread," Battaglia says. Dip the roll in low-fat Mayonnaise or mustard.



Carbs eliminated: 29 g per sandwich



The taste: "Better than eating plain cold cuts."

Hash browns



Substitute: Squash for potatoes



Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked—but has just a fraction of the carbs. Grate the squash, mix in an egg as binder, make patties, and fry them in olive oil, says Mary Dan Eades, M.D., co-author of The Low-Carb Comfort food Cookbook.



Carbs eliminated: About 15 grams (g) per hash-brown patty



The taste: "Not as firm and crispy as regular hash browns, but the potato flavor is there."






Mashed potatoes



Substitute: Cauliflower for potatoes



One of Dr. Agatston's favorites: Steam some fresh or frozen cauliflower in the microwave. Then spray the cauliflower with butter substitute, add a little nonfat half-and-half substitute, and puree in a food processor or blender. "Salt and pepper to taste and you've got something that quite honestly can compete with the real thing any day," says Dr. Agatston. To make it even better, try adding roasted garlic, cheese, or sour cream to the mixture.



Carbs eliminated: 30 g per cup



The taste: "After a couple of bites, you forget it's not potatoes."






Lasagna



Substitute: Zucchini slices for noodles



Slice four to five medium-size zukes lengthwise into 3/4-inch-thick strips, instructs Lise Battaglia, a New Jersey chef whose past clients include Jon Bon Jovi. Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes. You want them firm, not crisp. "Then simply make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini," she says.



Carbs eliminated: 36 g per serving



The taste: "Delicious. The zucchini provides texture that you don't get from noodles alone."






Spaghetti



Substitute: Spaghetti squash for spaghetti



A cooked spaghetti squash is like Mother Nature's automatic spaghetti maker — the flesh becomes noodle-like strands. "All you have to do is cut the squash in half and remove the seeds. Then place each half — cut side down — on a plate with a quarter cup of Water," says Elizabeth Perreault, a chef at Colorado's Culinary School of the Rockies. Nuke the squash for 10 minutes or until it's soft to the touch. Let it cool, then scrape out the "spaghetti" strands and top with Pasta sauce and cheese.< /p>



Carbs eliminated: 30 g per cup



The taste: "Great. Spaghetti squash has exactly the same consistency as real pasta."






pancakes



Substitute: oatmeal and cottage cheese for pancake mix



Here's a can't-fail recipe from The South Beach Diet. Mix together half a cup of old-fashioned oatmeal, a quarter cup of low-fat cottage cheese, two eggs, and a dash each of vanilla extract, cinnamon, and nutmeg. Process in a blender until smooth. Cook the mixture like a regular pancake.< /p>



Carbs eliminated: 45 g per pancake



The taste: "With Syrup, you could never tell the difference."






Scalloped potatoes



Substitute: Tempeh for potatoes



You may think you don't like soy-based foods, but that could be because you don't cook them right, says Beckette Williams, R.D., a San Diego-based personal chef. "Tempeh can be really bland, but if you jazz it up with herbs and spices, it's a great substitute for potatoes." Her recommendation: Saute a couple of cups of thinly diced tempeh with garlic and onions. Then pour a cheese sauce (sharper is better) over the tempeh cubes and bake for half an hour.



Carbs eliminated: 11 g per cup



The taste: "Just like a slightly nutty baked potato."






macaroni and Cheese



Substitute: Diced vegetables for macaroni



Even instant mac and cheese can go lower-carb; use only half the Pasta in the box and bulk it up with a couple of cups of frozen mixed vegetables, says Sandra Woodruff, R.D., co-author of The Good Carb Cookbook.



Carbs eliminated: 13 g per cup



The taste: "I hate broccoli, but I wouldn't mind eating this."






Pasta salad



Substitute: Mixed vegetables or black Beans for half the pasta



Same idea as the mac and cheese, but try black Beans, diced tomatoes, and chunks of ham, tuna, chicken, or hard-boiled eggs, suggests Richard Ruben, an instructor at the Institute of Culinary Education in New York City. "These kinds of salads are a blank slate, so you can top them with anything from a creamy blue-cheese dressing to vinaigrette, or even lime juice and slices of avocado," Ruben says.



Carbs eliminated: 10 g per cup



The taste: "Awesome. I don't miss the extra pasta at all."






Cheese-flavored chips



Substitute: Low-fat string cheese for chips



Just crazy enough to work: Cut sticks of string cheese into quarter-inch-thick slices and scatter the rounds on a cookie sheet coated with nonstick spray, leaving them an inch or two apart. Bake at 375 degrees F for 4 to 5 minutes or until the cheese melts and turns golden brown. Let them cool, then peel the chips off the tray.



Carbs eliminated: Up to 90 g per serving



The taste: "Like the cheese you pull off the top of a pizza."






Pizza



Substitute: Portobello mushrooms for Pizza Crust



Cut the gills out of the inside of the mushroom, says Ruben, "then place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly." Add Tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt.



Carbs eliminated: About 20 g per slice



The taste: "Like pizza, but moister. Give me a fork!"






Beef-a-Roni



Substitute: Eggplant for pasta



Mixing diced eggplant with ground beef is healthier and more highbrow than this old skillet special — call it moussaka American style. You have to soften the eggplant first, says Williams. Cut it in half, brush it with olive oil, and then broil for 10 to 20 minutes. "Let it cool, dice it up, and mix with hamburger, tomato sauce, and spices," she says.



Carbs eliminated: 26 g per cup



The taste: "Exactly like Hamburger Helper, in a good way."






Sandwiches



Substitute: Napa or Chinese cabbage for bread



Slap your turkey and Swiss onto a leaf of cabbage and roll it up. "I've made some great-tasting BLTs using cabbage instead of bread," Battaglia says. Dip the roll in low-fat Mayonnaise or mustard.



Carbs eliminated: 29 g per sandwich



The taste: "Better than eating plain cold cuts."

Hash browns



Substitute: Squash for potatoes



Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked—but has just a fraction of the carbs. Grate the squash, mix in an egg as binder, make patties, and fry them in olive oil, says Mary Dan Eades, M.D., co-author of The Low-Carb Comfort food Cookbook.



Carbs eliminated: About 15 grams (g) per hash-brown patty



The taste: "Not as firm and crispy as regular hash browns, but the potato flavor is there."






Mashed potatoes



Substitute: Cauliflower for potatoes



One of Dr. Agatston's favorites: Steam some fresh or frozen cauliflower in the microwave. Then spray the cauliflower with butter substitute, add a little nonfat half-and-half substitute, and puree in a food processor or blender. "Salt and pepper to taste and you've got something that quite honestly can compete with the real thing any day," says Dr. Agatston. To make it even better, try adding roasted garlic, cheese, or sour cream to the mixture.



Carbs eliminated: 30 g per cup



The taste: "After a couple of bites, you forget it's not potatoes."






Lasagna



Substitute: Zucchini slices for noodles



Slice four to five medium-size zukes lengthwise into 3/4-inch-thick strips, instructs Lise Battaglia, a New Jersey chef whose past clients include Jon Bon Jovi. Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes. You want them firm, not crisp. "Then simply make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini," she says.



Carbs eliminated: 36 g per serving



The taste: "Delicious. The zucchini provides texture that you don't get from noodles alone."






Spaghetti



Substitute: Spaghetti squash for spaghetti



A cooked spaghetti squash is like Mother Nature's automatic spaghetti maker — the flesh becomes noodle-like strands. "All you have to do is cut the squash in half and remove the seeds. Then place each half — cut side down — on a plate with a quarter cup of Water," says Elizabeth Perreault, a chef at Colorado's Culinary School of the Rockies. Nuke the squash for 10 minutes or until it's soft to the touch. Let it cool, then scrape out the "spaghetti" strands and top with Pasta sauce and cheese.< /p>



Carbs eliminated: 30 g per cup



The taste: "Great. Spaghetti squash has exactly the same consistency as real pasta."






pancakes



Substitute: oatmeal and cottage cheese for pancake mix



Here's a can't-fail recipe from The South Beach Diet. Mix together half a cup of old-fashioned oatmeal, a quarter cup of low-fat cottage cheese, two eggs, and a dash each of vanilla extract, cinnamon, and nutmeg. Process in a blender until smooth. Cook the mixture like a regular pancake.< /p>



Carbs eliminated: 45 g per pancake



The taste: "With Syrup, you could never tell the difference."






Scalloped potatoes



Substitute: Tempeh for potatoes



You may think you don't like soy-based foods, but that could be because you don't cook them right, says Beckette Williams, R.D., a San Diego-based personal chef. "Tempeh can be really bland, but if you jazz it up with herbs and spices, it's a great substitute for potatoes." Her recommendation: Saute a couple of cups of thinly diced tempeh with garlic and onions. Then pour a cheese sauce (sharper is better) over the tempeh cubes and bake for half an hour.



Carbs eliminated: 11 g per cup



The taste: "Just like a slightly nutty baked potato."






macaroni and Cheese



Substitute: Diced vegetables for macaroni



Even instant mac and cheese can go lower-carb; use only half the Pasta in the box and bulk it up with a couple of cups of frozen mixed vegetables, says Sandra Woodruff, R.D., co-author of The Good Carb Cookbook.



Carbs eliminated: 13 g per cup



The taste: "I hate broccoli, but I wouldn't mind eating this."






Pasta salad



Substitute: Mixed vegetables or black Beans for half the pasta



Same idea as the mac and cheese, but try black Beans, diced tomatoes, and chunks of ham, tuna, chicken, or hard-boiled eggs, suggests Richard Ruben, an instructor at the Institute of Culinary Education in New York City. "These kinds of salads are a blank slate, so you can top them with anything from a creamy blue-cheese dressing to vinaigrette, or even lime juice and slices of avocado," Ruben says.



Carbs eliminated: 10 g per cup



The taste: "Awesome. I don't miss the extra pasta at all."






Cheese-flavored chips



Substitute: Low-fat string cheese for chips



Just crazy enough to work: Cut sticks of string cheese into quarter-inch-thick slices and scatter the rounds on a cookie sheet coated with nonstick spray, leaving them an inch or two apart. Bake at 375 degrees F for 4 to 5 minutes or until the cheese melts and turns golden brown. Let them cool, then peel the chips off the tray.



Carbs eliminated: Up to 90 g per serving



The taste: "Like the cheese you pull off the top of a pizza."






Pizza



Substitute: Portobello mushrooms for Pizza Crust



Cut the gills out of the inside of the mushroom, says Ruben, "then place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly." Add Tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt.



Carbs eliminated: About 20 g per slice



The taste: "Like pizza, but moister. Give me a fork!"






Beef-a-Roni



Substitute: Eggplant for pasta



Mixing diced eggplant with ground beef is healthier and more highbrow than this old skillet special — call it moussaka American style. You have to soften the eggplant first, says Williams. Cut it in half, brush it with olive oil, and then broil for 10 to 20 minutes. "Let it cool, dice it up, and mix with hamburger, tomato sauce, and spices," she says.



Carbs eliminated: 26 g per cup



The taste: "Exactly like Hamburger Helper, in a good way."






Sandwiches



Substitute: Napa or Chinese cabbage for bread



Slap your turkey and Swiss onto a leaf of cabbage and roll it up. "I've made some great-tasting BLTs using cabbage instead of bread," Battaglia says. Dip the roll in low-fat Mayonnaise or mustard.



Carbs eliminated: 29 g per sandwich



The taste: "Better than eating plain cold cuts."

Thanks for putting this together!
A few things I've read about that I probably wouldn't have thought of:
An eye mask and ear plugs (wish I would have had them a few months ago during my hospital stay!!)
Slippers or slip on shoes to walk the hallway
A camera
Lotion, Shampoo, soap, deodorant, etc
Reading glasses
Phone charger
I'm getting the surgery in Mexico and I plan to bring some Water and food items with me for the night before. I don't want to have to worry about going out to get something to eat (I'll be by myself).

Thanks for putting this together!
A few things I've read about that I probably wouldn't have thought of:
An eye mask and ear plugs (wish I would have had them a few months ago during my hospital stay!!)
Slippers or slip on shoes to walk the hallway
A camera
Lotion, Shampoo, soap, deodorant, etc
Reading glasses
Phone charger
I'm getting the surgery in Mexico and I plan to bring some Water and food items with me for the night before. I don't want to have to worry about going out to get something to eat (I'll be by myself).

Thanks for putting this together!
A few things I've read about that I probably wouldn't have thought of:
An eye mask and ear plugs (wish I would have had them a few months ago during my hospital stay!!)
Slippers or slip on shoes to walk the hallway
A camera
Lotion, Shampoo, soap, deodorant, etc
Reading glasses
Phone charger
I'm getting the surgery in Mexico and I plan to bring some Water and food items with me for the night before. I don't want to have to worry about going out to get something to eat (I'll be by myself).

I just found this in my files and don't remember where I got it so I can't give credit - probably Dr. Ben Kim's website. Anyway, for those of you learning to cook and experiment - this might be mighty handy! Enjoy!





Which Spices/Herbs to Use
How many of us have spice racks with jars of spices we bought years ago and never used – whose sole purpose is to collect the dust in your kitchen? ☺ Now is the time to dust them off (or replace them) and start adding flavor to your dishes-The correct spice or herb (whether it is fresh or dried) for any food is the one that tastes right for you-When you're at a loss about what to add to a dish, try something from the list below

WHICH SPICE GOES WITH WHAT food?

Beans - cumin, cayenne, chili, oregano, parsley, pepper, sage, savory, thyme

Breads - anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme

Fruits - allspice, anise, cardamom, Chinese 5-spice, cinnamon, cloves, coriander, ginger, mint

Potatoes - basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme

Salads and salad Dressings - basil, caraway, celery seed, chives, dill, fennel, garlic, horseradish, lemon peel, lovage, marjoram, mint, mustard, oregano, parsley, rosemary, sumac, tarragon, thyme

Soups - basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, star anise, thyme

Sweets - allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary, star anise

Tomatoes - basil, bay, celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme

Vegetables - chili, chives, curry, dill, marjoram, parsley, savory, thyme

WHICH SPICE/HERB GOES WITH WHAT FOOD?

Allspice: An ingredient in many baked goods as well as "Jerk" sauces

Anise Seed: Mild licorice flavor, used in Cookies, or candies

Arrowroot Powder: Use as a thickener in puddings, pies, Soups, sauces, and gravies

Basil: used in Italian and Mediterranean cooking, especially good with tomatoes

Bay Leaves: Perfect use in stews, sauces, soups, and marinades

Caraway Seeds: Great in baked goods and with fruits

Cardamom, ground: A wonderful addition to Indian dishes

Cardamom, whole: Dry roast the whole cardamom seeds for more flavor in your recipe

Cayenne Pepper: Wonderful heat for any Mexican dish

Chervil Leaf: Similar to parsley, a mild flavor for any meat, Soup or vegetable dish

Cilantro: Used in Mexican cooking & salsas; may also be used in Indian dishes-

Cloves, ground: Popular in Desserts, syrups, and sweet vegetable dishes-

Coriander seed, ground: Citrusy, sweet & tart flavor to be used at the end when cooking

Cream of Tartar: Adds consistency and stability to any cookie or cake-

Cumin Seed, ground: Wonderful with Tomato dishes, chili, salsa & Indian dishes

Dill Weed: Great in dressings and sauces and on potatoes

Ginger, crystallized: Sliced ginger partially dried in a sugar Syrup solution - For sweets

Ginger, ground: A sharp, aromatic spice is used in many sweet baked goods and curries

Lemongrass: A grass with citric oils, very popular in Thai cooking-

Marjoram: Like oregano & from the mint family, it has a sweeter and subtler taste

Nutmeg, ground: A sweet, nutty spice is used in custards, pastries, and vegetables

Oregano, Greek: A must for Italian cooking, Greek oregano has a mild, delicate flavor

Oregano, Mexican: Slightly stronger than Greek and less sweet, used in Spanish cooking

Paprika, hot: Mixed with cayenne, these red peppers make the Hungarians famous

Paprika, sweet: This sweet, milder Paprika will add radiant color to any dish

Parsley: This versatile herb can be used as a garnish or with anything other than sweets

Poppy Seeds: Used in baked goods, breads & to flavor noodles

Rosemary, ground: Use ground in sauces or stocks to avoid the "needle" look

Saffron, whole threads: Use for saffron rice and Indian dishes

Sage: Well known for use in stuffings

Salt, Kosher: Coarser than regular granulated, easier to control in cooking

Savory: Strong, peppery taste, good with veggies & stuffing

Sesame Seeds: Used mostly for baking breads & rolls, nice for stir-frys

Spearmint: A popular tea flavoring, used in sauces and veggie dishes

Tarragon: Aromatic herb used to flavor vinegar, dressings, breads- Great with potatoes!

Thyme, ground: Great for Greek & Italian cooking, use ground for sauces & soups

Thyme, whole leaf: Versatile in flavoring veggies, pizza, stews & herb blends

Turmeric: Used as a natural yellow coloring for soups, sauces, rice, curry, & tofu scramble

TIPS FOR USING SPICES/HERBS STORING

• Store spices in a cool, dark place- Humidity, light and heat will cause herbs and spices to lose their flavor more quickly- Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer

• As a general rule, herbs and ground spices will retain their best flavors for a year

Whole spices may last for 3 to 5 years-Proper storage should result in longer
freshness times

• Because the refrigerator is a rather humid environment, storing herbs and spices there is not recommended-To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers

USING

• For long-cooking dishes, add herbs and spices an hour or less before serving..Cooking spices for too long may result in overly strong flavors

• Use restraint! In general, ¼ teaspoon of spice is enough for 4 servings

• Do not use dried herbs in the same quantity as fresh- In most cases, use ¼ the amount in dried as is called for fresh-

• Seasoning food is an art, not a science-Experimenting with herbs and spices can be fun and educational, and while you may occasionally be eating a less than perfect dish, you may also end up creating that recipe that will become a classic in your household

Hash browns



Substitute: Squash for potatoes



Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked—but has just a fraction of the carbs. Grate the squash, mix in an egg as binder, make patties, and fry them in olive oil, says Mary Dan Eades, M.D., co-author of The Low-Carb Comfort food Cookbook.



Carbs eliminated: About 15 grams (g) per hash-brown patty



The taste: "Not as firm and crispy as regular hash browns, but the potato flavor is there."






Mashed potatoes



Substitute: Cauliflower for potatoes



One of Dr. Agatston's favorites: Steam some fresh or frozen cauliflower in the microwave. Then spray the cauliflower with butter substitute, add a little nonfat half-and-half substitute, and puree in a food processor or blender. "Salt and pepper to taste and you've got something that quite honestly can compete with the real thing any day," says Dr. Agatston. To make it even better, try adding roasted garlic, cheese, or sour cream to the mixture.



Carbs eliminated: 30 g per cup



The taste: "After a couple of bites, you forget it's not potatoes."






Lasagna



Substitute: Zucchini slices for noodles



Slice four to five medium-size zukes lengthwise into 3/4-inch-thick strips, instructs Lise Battaglia, a New Jersey chef whose past clients include Jon Bon Jovi. Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes. You want them firm, not crisp. "Then simply make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini," she says.



Carbs eliminated: 36 g per serving



The taste: "Delicious. The zucchini provides texture that you don't get from noodles alone."






Spaghetti



Substitute: Spaghetti squash for spaghetti



A cooked spaghetti squash is like Mother Nature's automatic spaghetti maker — the flesh becomes noodle-like strands. "All you have to do is cut the squash in half and remove the seeds. Then place each half — cut side down — on a plate with a quarter cup of Water," says Elizabeth Perreault, a chef at Colorado's Culinary School of the Rockies. Nuke the squash for 10 minutes or until it's soft to the touch. Let it cool, then scrape out the "spaghetti" strands and top with Pasta sauce and cheese.< /p>



Carbs eliminated: 30 g per cup



The taste: "Great. Spaghetti squash has exactly the same consistency as real pasta."






pancakes



Substitute: oatmeal and cottage cheese for pancake mix



Here's a can't-fail recipe from The South Beach Diet. Mix together half a cup of old-fashioned oatmeal, a quarter cup of low-fat cottage cheese, two eggs, and a dash each of vanilla extract, cinnamon, and nutmeg. Process in a blender until smooth. Cook the mixture like a regular pancake.< /p>



Carbs eliminated: 45 g per pancake



The taste: "With Syrup, you could never tell the difference."






Scalloped potatoes



Substitute: Tempeh for potatoes



You may think you don't like soy-based foods, but that could be because you don't cook them right, says Beckette Williams, R.D., a San Diego-based personal chef. "Tempeh can be really bland, but if you jazz it up with herbs and spices, it's a great substitute for potatoes." Her recommendation: Saute a couple of cups of thinly diced tempeh with garlic and onions. Then pour a cheese sauce (sharper is better) over the tempeh cubes and bake for half an hour.



Carbs eliminated: 11 g per cup



The taste: "Just like a slightly nutty baked potato."






macaroni and Cheese



Substitute: Diced vegetables for macaroni



Even instant mac and cheese can go lower-carb; use only half the Pasta in the box and bulk it up with a couple of cups of frozen mixed vegetables, says Sandra Woodruff, R.D., co-author of The Good Carb Cookbook.



Carbs eliminated: 13 g per cup



The taste: "I hate broccoli, but I wouldn't mind eating this."






Pasta salad



Substitute: Mixed vegetables or black Beans for half the pasta



Same idea as the mac and cheese, but try black Beans, diced tomatoes, and chunks of ham, tuna, chicken, or hard-boiled eggs, suggests Richard Ruben, an instructor at the Institute of Culinary Education in New York City. "These kinds of salads are a blank slate, so you can top them with anything from a creamy blue-cheese dressing to vinaigrette, or even lime juice and slices of avocado," Ruben says.



Carbs eliminated: 10 g per cup



The taste: "Awesome. I don't miss the extra pasta at all."






Cheese-flavored chips



Substitute: Low-fat string cheese for chips



Just crazy enough to work: Cut sticks of string cheese into quarter-inch-thick slices and scatter the rounds on a cookie sheet coated with nonstick spray, leaving them an inch or two apart. Bake at 375 degrees F for 4 to 5 minutes or until the cheese melts and turns golden brown. Let them cool, then peel the chips off the tray.



Carbs eliminated: Up to 90 g per serving



The taste: "Like the cheese you pull off the top of a pizza."






Pizza



Substitute: Portobello mushrooms for Pizza Crust



Cut the gills out of the inside of the mushroom, says Ruben, "then place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly." Add Tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt.



Carbs eliminated: About 20 g per slice



The taste: "Like pizza, but moister. Give me a fork!"






Beef-a-Roni



Substitute: Eggplant for pasta



Mixing diced eggplant with ground beef is healthier and more highbrow than this old skillet special — call it moussaka American style. You have to soften the eggplant first, says Williams. Cut it in half, brush it with olive oil, and then broil for 10 to 20 minutes. "Let it cool, dice it up, and mix with hamburger, tomato sauce, and spices," she says.



Carbs eliminated: 26 g per cup



The taste: "Exactly like Hamburger Helper, in a good way."






Sandwiches



Substitute: Napa or Chinese cabbage for bread



Slap your turkey and Swiss onto a leaf of cabbage and roll it up. "I've made some great-tasting BLTs using cabbage instead of bread," Battaglia says. Dip the roll in low-fat Mayonnaise or mustard.



Carbs eliminated: 29 g per sandwich



The taste: "Better than eating plain cold cuts."

Hash browns



Substitute: Squash for potatoes



Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked—but has just a fraction of the carbs. Grate the squash, mix in an egg as binder, make patties, and fry them in olive oil, says Mary Dan Eades, M.D., co-author of The Low-Carb Comfort food Cookbook.



Carbs eliminated: About 15 grams (g) per hash-brown patty



The taste: "Not as firm and crispy as regular hash browns, but the potato flavor is there."






Mashed potatoes



Substitute: Cauliflower for potatoes



One of Dr. Agatston's favorites: Steam some fresh or frozen cauliflower in the microwave. Then spray the cauliflower with butter substitute, add a little nonfat half-and-half substitute, and puree in a food processor or blender. "Salt and pepper to taste and you've got something that quite honestly can compete with the real thing any day," says Dr. Agatston. To make it even better, try adding roasted garlic, cheese, or sour cream to the mixture.



Carbs eliminated: 30 g per cup



The taste: "After a couple of bites, you forget it's not potatoes."






Lasagna



Substitute: Zucchini slices for noodles



Slice four to five medium-size zukes lengthwise into 3/4-inch-thick strips, instructs Lise Battaglia, a New Jersey chef whose past clients include Jon Bon Jovi. Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes. You want them firm, not crisp. "Then simply make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini," she says.



Carbs eliminated: 36 g per serving



The taste: "Delicious. The zucchini provides texture that you don't get from noodles alone."






Spaghetti



Substitute: Spaghetti squash for spaghetti



A cooked spaghetti squash is like Mother Nature's automatic spaghetti maker — the flesh becomes noodle-like strands. "All you have to do is cut the squash in half and remove the seeds. Then place each half — cut side down — on a plate with a quarter cup of Water," says Elizabeth Perreault, a chef at Colorado's Culinary School of the Rockies. Nuke the squash for 10 minutes or until it's soft to the touch. Let it cool, then scrape out the "spaghetti" strands and top with Pasta sauce and cheese.< /p>



Carbs eliminated: 30 g per cup



The taste: "Great. Spaghetti squash has exactly the same consistency as real pasta."






pancakes



Substitute: oatmeal and cottage cheese for pancake mix



Here's a can't-fail recipe from The South Beach Diet. Mix together half a cup of old-fashioned oatmeal, a quarter cup of low-fat cottage cheese, two eggs, and a dash each of vanilla extract, cinnamon, and nutmeg. Process in a blender until smooth. Cook the mixture like a regular pancake.< /p>



Carbs eliminated: 45 g per pancake



The taste: "With Syrup, you could never tell the difference."






Scalloped potatoes



Substitute: Tempeh for potatoes



You may think you don't like soy-based foods, but that could be because you don't cook them right, says Beckette Williams, R.D., a San Diego-based personal chef. "Tempeh can be really bland, but if you jazz it up with herbs and spices, it's a great substitute for potatoes." Her recommendation: Saute a couple of cups of thinly diced tempeh with garlic and onions. Then pour a cheese sauce (sharper is better) over the tempeh cubes and bake for half an hour.



Carbs eliminated: 11 g per cup



The taste: "Just like a slightly nutty baked potato."






macaroni and Cheese



Substitute: Diced vegetables for macaroni



Even instant mac and cheese can go lower-carb; use only half the Pasta in the box and bulk it up with a couple of cups of frozen mixed vegetables, says Sandra Woodruff, R.D., co-author of The Good Carb Cookbook.



Carbs eliminated: 13 g per cup



The taste: "I hate broccoli, but I wouldn't mind eating this."






Pasta salad



Substitute: Mixed vegetables or black Beans for half the pasta



Same idea as the mac and cheese, but try black Beans, diced tomatoes, and chunks of ham, tuna, chicken, or hard-boiled eggs, suggests Richard Ruben, an instructor at the Institute of Culinary Education in New York City. "These kinds of salads are a blank slate, so you can top them with anything from a creamy blue-cheese dressing to vinaigrette, or even lime juice and slices of avocado," Ruben says.



Carbs eliminated: 10 g per cup



The taste: "Awesome. I don't miss the extra pasta at all."






Cheese-flavored chips



Substitute: Low-fat string cheese for chips



Just crazy enough to work: Cut sticks of string cheese into quarter-inch-thick slices and scatter the rounds on a cookie sheet coated with nonstick spray, leaving them an inch or two apart. Bake at 375 degrees F for 4 to 5 minutes or until the cheese melts and turns golden brown. Let them cool, then peel the chips off the tray.



Carbs eliminated: Up to 90 g per serving



The taste: "Like the cheese you pull off the top of a pizza."






Pizza



Substitute: Portobello mushrooms for Pizza Crust



Cut the gills out of the inside of the mushroom, says Ruben, "then place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly." Add Tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt.



Carbs eliminated: About 20 g per slice



The taste: "Like pizza, but moister. Give me a fork!"






Beef-a-Roni



Substitute: Eggplant for pasta



Mixing diced eggplant with ground beef is healthier and more highbrow than this old skillet special — call it moussaka American style. You have to soften the eggplant first, says Williams. Cut it in half, brush it with olive oil, and then broil for 10 to 20 minutes. "Let it cool, dice it up, and mix with hamburger, tomato sauce, and spices," she says.



Carbs eliminated: 26 g per cup



The taste: "Exactly like Hamburger Helper, in a good way."






Sandwiches



Substitute: Napa or Chinese cabbage for bread



Slap your turkey and Swiss onto a leaf of cabbage and roll it up. "I've made some great-tasting BLTs using cabbage instead of bread," Battaglia says. Dip the roll in low-fat Mayonnaise or mustard.



Carbs eliminated: 29 g per sandwich



The taste: "Better than eating plain cold cuts."

This is about the crap that gets ADDED TO OUR food to make it taste better and make us crave more and eat more and choose one product over another. It is a conspiracy and it's not a theory. Junk manufactures want us addicted and they will do whatever it takes to make us buy and eat their products. It's all about money and it is up to us to educate ourselves and make informed decisions (or not).
Maybe you should consider the long term effects of eating small amounts.
This is my last reply on this post. I'm not into all this drama.

LAPAROSCOPIC GASTRIC SLEEVE DIET


Joseph E. Chebli MD FACS


Introduction


The following information provides guidelines for you to follow before and after Gastric Sleeve Surgery and for the rest of your life. Gastric Sleeve Surgery is a weight loss tool.



After surgery, you will be required to make lifelong changes in your eating habits and to exercise on a regular basis in order to achieve and maintain your weight loss goals.



Gastric Sleeve Surgery reduces the size of the stomach which restricts the volume of food that you can consume at one time. This means that you will feel full after eating a small amount. The surgery also induces hormonal changes which help prevent you from feeling excessively hungry.



You should avoid drinking liquids with meals. This is to prevent overfilling of the stomach.


Frequent snacking or grazing must also be avoided as this contributes to excess calorie intake and can slow weight loss or cause you to gain weight.



Exercise is an important component of weight loss success. Exercise is recommended before and after surgery in order to maximize the amount of weight that you lose and keep off. If you have not been an active exerciser, always consult with your physician for clearance and recommendations before beginning any exercise program.



It is important to follow the lifetime Gastric Sleeve diet rules, supplement guidelines, and exercise recommendations in order to achieve and maintain optimum weight loss success.


In order to begin preparing for surgery, start implementing the pre-surgery diet goals listed on the next page.


Pre-Surgery Diet



Practice Tips


1. Choose low-fat foods, and avoid fried foods.



2. Stop using sugar. Use healthy sugar substitutes. (T)



3. Decrease intake of Desserts and candy.< /span>



4. Stop drinking sugar-sweetened beverages such as regular soda and sweetened Kool-Aid.



5. Start weaning off of caffeine and carbonated beverages.


6. Start cutting back on fast food and eating out. Begin making healthy meal choices when eating out and at home.



7. Eat 3 meals a day. Do not skip Breakfast.< /span>



8. Start decreasing portion sizes.



9. Eat more fruits and vegetables.


10. Practice drinking Water and other fluids between meals, not with meals.



11. Drink 64 ounces Water a day.



12. Practice sipping liquids.



13. Avoid alcohol.



14. Begin some form of exercise.


15. Review the following information on the gastric sleeve diet.



16. Practice chewing foods thoroughly, 20 - 40 times or to paste consistency.



17. Purchase your Protein drinks or supplements.< /span>



18. Purchase your Vitamin and mineral supplements.



19. Begin planning a schedule for mealtime, fluids and Vitamin and mineral supplements.



Post Gastric Sleeve Surgery Diet


Important Diet Guidelines:


1. Eat 3 meals per day. Avoid snacking and grazing.



2. Eat small amounts. Initial portion size should be no more than 1 - 2 ounces - approximately 2 - 4 Tablespoons - of food per meal for the first month. At first you may not be able to tolerate this amount. Over time, you will slowly tolerate more


volume at each meal. Long term, the stomach will eventually hold about 4 - 8 ounces (1/2 - 1 cup) of food per meal.



3. Eat Protein foods first.



4. Do not try to eat food and drink liquid together. • Consume liquid 30 to 60 minutes before and/or 30 to 60 minutes after eating meals but not during meals.


5. You are required to take a Multi-Vitamin with minerals for the rest of your life.


6. Eat slowly!

• Each meal should last 30minutes or longer.

• Avoid gulping foods and drinks.

• All foods must be well-chewed to a paste consistency.

• Using a small fork or spoon (i.e. baby utensils) can help control portion sizes.

• Have one place to eat (such as at the table) and avoid reading or watching TV while you eat. This helps you to enjoy your food, concentrate on eating slower and to realize when your stomach is full.



7. Drink plenty of calorie-free, non-carbonated, caffeine- free fluids between meals.

• Drink slowly-sip fluids, never gulp.

• Calorie-containing beverages should be limited to skim milk and Protein Drinks.< /span>

• Limit juice to no more than 4oz. per day.

• Consume zero-calorie beverages throughout the day.



Diet Progression After Surgery


The diet after gastric sleeve surgery progresses through several stages. Your surgeon will let you know when it is okay to progress to the next stage.


Day 1 - 2 after surgery:


Clear liquid diet


The clear liquid diet means fluids or foods that are liquid at body temperature and can almost be seen through. You will be on a clear liquid diet while you’re in the hospital.


Examples of Clear Liquid Diet (No Added Sugar/ Sugar Free):

• Clear (diluted) fruit juices without added sugar: apple, grape or white grape or diet cranberry

• sugar-free Crystal Light drink mix or popsicles, sugar-free Kool-Aid. (T - careful, usually sweetened w/Aspartame)

• Herbal tea, caffeine-free tea

• flat soda

• Sugar-free Popsicles

• Sugar-free Gelatin

• Clear broth

• Water


�� It is best to dilute juices by 50% with water.


�� Avoid citrus juices (orange/grapefruit) and Tomato juice for the first three weeks.


�� coffee and de-caffeinated coffee contain acids which are irritating to the stomach lining and should be avoided for the first few weeks for healing.


Day 3 through Week 2:


Full Liquid Diet


The next stage is the full liquid diet which consists of sugar-free, low-fat milk products and the Clear Liquids listed above. You will need to supplement with protein (drinks or powder) after surgery. Remember to sip liquids, do not gulp.


Examples of Full Liquid Diet (No Added Sugar/Sugar-Free, Low Fat):

• Skim Milk or Lactaid milk

• Soy Milk (non-fat)

• Low fat, thin, strained cream Soup (smooth, no pieces of food)

• Sugar-free instant breakfast

• Protein drinks – Start daily when you get home from the hospital. (See section on protein and protein drinks)

• Plain or “light” (no sugar added) yogurt with no fruit pieces

• Sugar-free pudding or custard

• Thinned cream of wheat or rice Cereal



Week 3 through Week 8:


pureed Diet


You may now begin a pureed diet. This includes all items listed for clear and full liquids, and the items listed for the pureed (blenderized) diet.


• Eat PROTEIN foods first


• Make sure foods are well blended.


• Start slowly. If you do not tolerate pureed foods go back to the liquid diet and try again in a few days.


• Remember to drink liquids between meals, not with meals.


• Continue protein drinks or protein supplements every day.


Examples for the Pureed Diet (Sugar-Free/No Sugar Added, Low Fat):


eggs



cheese



Pureed or blenderized scrambled eggs or egg substitute or cheese omelet; melted low-fat cheese, low-fat or non-fat cream cheese, ricotta cheese, very smooth/mashed soft cheese such as mozzarella, string cheese, low-fat or non-fat smooth or small curd cottage cheese



meat, Fish, Poultry,



Baby food meat or pureed meat or poultry moistened with broth or low-fat gravy



Blenderized shrimp, scallops or fish


Pureed tuna or salmon (canned in water) or pureed egg salad with low-fat or non-fat mayonnaise



Potted meats thinned with broth; smooth deviled ham



Starches Unsweetened instant oatmeal (strained), cream of wheat or rice Cereal, mashed potatoes or sweet potatoes, smooth polenta, hummus, refried beans; low-fat or baked crackers or chips



Vegetables Baby food vegetables or pureed cooked vegetables (no corn or peas)



Mashed winter squash, tomato juice or sauce, pureed salsa, marinara



Soup Strained, low-fat cream soup made with skim milk; fat-free broth



Blenderized lentil or split pea soup or chili



Fruit Baby food fruits (bananas, pears, applesauce, peaches, mango, etc)



Unsweetened applesauce (smooth)



Unsweetened canned fruit – blenderized



Unsweetened fruit juice (diluted, no sugar added)


Remember: IF YOU CAN CHEW IT, DON’T DO IT!


Tips to Get Started


Everything that you eat on the pureed diet should be sugar-free or no sugar added, low fat and blended to the consistency of baby food or smooth applesauce.


• You will need a blender or food processor or you can purchase baby food.


• Start with 1 ounce (2 Tablespoon) portions - no more than 4 Tablespoons at the most. Listen to your body and stop eating as soon as you feel full.


• Eat protein foods first. Then if you are not too full, try vegetables or fruits.


• Continue protein supplements (80 g protein per day from supplement).


Helpful Hints for Blenderizing


• Cut foods into small pieces before putting into the blender or food processor.


• Remove seeds, skins and fat.


• Add liquid for ease of blending. Add enough liquid to cover the blades. Options include skim milk, broth, strained low-fat cream soup, low-fat gravy, low-fat or non-fat sour cream or fat-free half & half.


• Blend the item to a smooth, applesauce consistency.


• Make sure there are no particles, seeds or lumps remaining. If so put through a sieve or strainer.


• If you have leftover blenderized foods, try freezing in single serving portions in ice cube trays and put the frozen cubes into plastic freezer bags.


Meats – Very lean and dry meats puree better by adding a small amount of fat (margarine, oil, light Mayonnaise, gravy, etc.) Fish also tends to be dry. Improve the texture by adding small amount of lemon juice, light mayonnaise or strained low-fat tartar sauce.


Starches – Try pureed peas, canned Beans, sweet potatoes. Starches puree better when hot. Rice and potatoes tend to puree into a Gummy paste and are not recommended.



Substitute cream of rice cereal prepared with a flavorful broth and seasoned with margarine. Pasta or noodles are not recommended as they are not well-tolerated.


Vegetables – Cook vegetables until soft. If using canned vegetables, drain first. Add melted margarine and puree. Add a small amount of liquid until it reaches the smooth applesauce consistency.


Fruit – If using canned fruit, drain first. Add a few drops of lemon juice to help prevent them from discoloring.



Begin to take advantage of your favorite leftovers before surgery. Process these foods, and freeze them in an ice cube tray. (Each cube is approximately 1/2 to 1 ounce). When frozen, pop out into Zip-lock bag; label and date, and freeze cubes until needed.



Meal Guidelines for the Pureed Diet


(See Sample Pureed Meals listed in the Appendix)



Once you begin to eat pureed foods (which are considered solids) you will want to start differentiating between liquids and solids – meals should include pureed foods, and so liquids (including protein drinks) should be taken separately from your meals.


• You should eat 3 meals a day with protein drinks between meals.


• Protein drinks containing at least 20 grams of protein per serving should be consumed as needed to meet 80 g/day goal.


• Start with a portion size of 1 to 2 tablespoons of pureed food for the first month. At first you may not be able to tolerate this amount. Eat your protein source first, and then if you have room a small amount of fruit, vegetables or other foods may be consumed.


Hints for Measuring Foods: Liquids or soft/pureed foods are best measured in measuring cups or spoons; they can be measured in ounces, Tablespoons or mls.


1 cup 8 Fluid ounces 240 ml 16 tablespoons



3/4 cup 6 fluid ounces 180 ml 12 tablespoons



1/2 cup 4 fluid ounces 120 ml 8 tablespoons



1/4 cup 2 fluid ounces 60 ml 4 tablespoons



1/8 cup 1 fluid ounce 30 ml 2 tablespoons



1 Tablespoon = 3 teaspoons



1/2 Tablespoon = 1-1/2 teaspoons


Week 9-12 After Surgery:


Soft solid food Diet


If you have been tolerating pureed foods, you may now begin a soft diet. This includes all items listed for clear and full liquids and pureed diets plus items listed for the soft diet.



Try 1 to 2 new foods a day. This will help you to learn what foods you tolerate.


• Remember your stomach pouch empties more slowly with more solid or dense foods than with liquids, so you will be able to tolerate a smaller quantity of food than you could with liquids.


• Go slowly. If you do not tolerate the trial of soft foods, resume pureed foods and try again in a week.


• Eat protein foods first


• Avoid foods high in sugar and fat.


• Space meals 4-5 hours apart


• Continue your protein drinks between meals


• Drink other fluids constantly between meals



Examples of Soft Diet (No Added Sugar/Sugar-Free, Low Fat):


• Baked fish (no bones)


• Imitation crab meat, baby shrimp


• Bananas


• Canned peaches or pears in water or juice


• Well-cooked vegetables without seeds or skin (no corn or peas)


• Scrambled, poached or hard boiled eggs


• Tuna or egg salad (no onions, celery, pimientos, etc.)


• Finely shaved deli meat


• Baked, grilled or rotisserie chicken


o Moist foods will be better tolerated. Moisten meats with broth, low fat mayonnaise, or low-fat gravy or sauce.


o Fish and seafood Proteins are softer and easier to break down than poultry or red meat proteins.


o Reheating foods tends to make them dry out and hard to tolerate.


Common Problem Foods


(Avoid for 3 months after surgery)


• Red meat such as steak, roast beef, pork. Red meat is high in muscle Fiber, which is difficult to separate even with a great deal of chewing. Avoid hamburger for one month after surgery.


• Un-toasted bread; rolls, biscuits. (Toasted bread may be better-tolerated.)


• Pasta


• Rice


• Membrane of citrus fruits


• Dried fruits, nuts, popcorn, coconut


• Salads, fresh fruits (except banana) and fresh uncooked vegetables, potato skins.


Month 4 After Surgery:



Regular Diet


• Problem foods as listed above can now be tried.


• Rice, pasta and doughy bread may not be tolerated for 6 months or more.


• Try fresh fruits without the skin first. If tolerated, the skin can be tried the next time. Salads are generally well-tolerated if chewed well.


• Go slowly. Try a small amount to see how you feel.


• Avoid high sugar and high fat foods to avoid a high calorie intake.



Foods to Avoid: Hard/crunchy foods may always be poorly tolerated. Nuts and seeds are difficult to break down. Fried foods/greasy foods are hard to digest and are very high in calories.


• Corn chips, potato chips, tortilla chips, hard taco shells


• Nuts and seeds


• Fried foods and greasy foods


Points to Remember:


• Solid foods will fill your stomach pouch more than liquids so you will be eating smaller quantities of foods versus liquids.


• If you don’t tolerate a food the first time, wait a week and try again.


• You may find that you tolerate a certain food one day and not the next. It is normal for this to happen.


• If you don’t tolerate certain foods or notice nausea, vomiting or diarrhea during or after eating, ask yourself the following questions:


o Did I chew to a paste consistency?


o Did I eat too fast?


o Did I eat too much volume?


o Did I drink fluid with my real meal or too close to my meal?


o Did I eat something high in sugar or fat?


o Was the food moist or was it too dry?


Steps for adding solid foods:


• Try only 1 small bite of the new food and chew well. Wait awhile and if there are no problems, take another bite.


• If at any time you feel too full, nauseated or vomit, stop eating and rest. Take only clear liquids at the next meal and add blended foods and liquids at the following meal. Try one solid food again the next day.



PROTEIN


Protein is the most important nutrient to concentrate on when resuming your diet.



Because the volume of your meals will be limited, you should aim for a minimum of 80 grams of protein per day – this needs to come from your protein supplement.


Why is protein important?


• Wound healing


• Sparing loss of muscle


• Minimizing hair loss


• Preventing protein malnutrition



Remember to eat protein foods first at each meal, followed by vegetables and fruit.



These are some good sources of protein:


Protein Sources Serving size Protein (g)


Skim or 1% milk 1 cup 8



Evaporated skim milk (canned) 1 cup 19



Soy milk beverage 1 cup (8 ounces) 7



Non fat dry milk powder 1/3 cup powder 8



Nonfat, sugar free yogurt 1 cup (8 ounces) 8



Nonfat or low fat cottage cheese ½ cup (4 ounces) 14



Nonfat or low fat cheese slices



String cheese



*1 ounce/ 1 slice 6



LEAN meats – skinless chicken or turkey



breast, fish, beef, ham, Deli meats



*1 ounce 7



Egg or Egg substitute 1 egg or ¼ cup subst. 7



Peanut Butter (creamy) 1 Tablespoon 5



Tofu ¼ cup 5



Legumes; dried beans peas or lentils



Chili, bean soup



½ cup cooked



½ cup



7-9



6-7



Soy/vegetable patty (like Gardenburger) 1 patty 8 - 10



Hummus ½ cup 6


Measuring Hints:


*1 ounce of meat is equal to about 3 – 4 Tablespoons of chopped or ground meat.



1 ounce of grated or cottage cheese, tuna or egg salad is ~ 1/4th cup (4 Tablespoons).



A 3-ounce portion size of chicken or meat is about the size of a deck of cards.



High Protein Ideas


Chicken or Turkey


Pureed – Use baby food or make your own. Try mixing it into strained low-fat cream soup.



Breast – baked or grilled



Thin-sliced/shaved deli slices



Ground – meatballs, meatloaf



Canned – works great for chicken salad

LAPAROSCOPIC GASTRIC SLEEVE DIET


Joseph E. Chebli MD FACS


Introduction


The following information provides guidelines for you to follow before and after Gastric Sleeve Surgery and for the rest of your life. Gastric Sleeve Surgery is a weight loss tool.



After surgery, you will be required to make lifelong changes in your eating habits and to exercise on a regular basis in order to achieve and maintain your weight loss goals.



Gastric Sleeve Surgery reduces the size of the stomach which restricts the volume of food that you can consume at one time. This means that you will feel full after eating a small amount. The surgery also induces hormonal changes which help prevent you from feeling excessively hungry.



You should avoid drinking liquids with meals. This is to prevent overfilling of the stomach.


Frequent snacking or grazing must also be avoided as this contributes to excess calorie intake and can slow weight loss or cause you to gain weight.



Exercise is an important component of weight loss success. Exercise is recommended before and after surgery in order to maximize the amount of weight that you lose and keep off. If you have not been an active exerciser, always consult with your physician for clearance and recommendations before beginning any exercise program.



It is important to follow the lifetime Gastric Sleeve diet rules, supplement guidelines, and exercise recommendations in order to achieve and maintain optimum weight loss success.


In order to begin preparing for surgery, start implementing the pre-surgery diet goals listed on the next page.


Pre-Surgery Diet



Practice Tips


1. Choose low-fat foods, and avoid fried foods.



2. Stop using sugar. Use healthy sugar substitutes. (T)



3. Decrease intake of Desserts and candy.< /span>



4. Stop drinking sugar-sweetened beverages such as regular soda and sweetened Kool-Aid.



5. Start weaning off of caffeine and carbonated beverages.


6. Start cutting back on fast food and eating out. Begin making healthy meal choices when eating out and at home.



7. Eat 3 meals a day. Do not skip Breakfast.< /span>



8. Start decreasing portion sizes.



9. Eat more fruits and vegetables.


10. Practice drinking Water and other fluids between meals, not with meals.



11. Drink 64 ounces Water a day.



12. Practice sipping liquids.



13. Avoid alcohol.



14. Begin some form of exercise.


15. Review the following information on the gastric sleeve diet.



16. Practice chewing foods thoroughly, 20 - 40 times or to paste consistency.



17. Purchase your Protein drinks or supplements.< /span>



18. Purchase your Vitamin and mineral supplements.



19. Begin planning a schedule for mealtime, fluids and Vitamin and mineral supplements.



Post Gastric Sleeve Surgery Diet


Important Diet Guidelines:


1. Eat 3 meals per day. Avoid snacking and grazing.



2. Eat small amounts. Initial portion size should be no more than 1 - 2 ounces - approximately 2 - 4 Tablespoons - of food per meal for the first month. At first you may not be able to tolerate this amount. Over time, you will slowly tolerate more


volume at each meal. Long term, the stomach will eventually hold about 4 - 8 ounces (1/2 - 1 cup) of food per meal.



3. Eat Protein foods first.



4. Do not try to eat food and drink liquid together. • Consume liquid 30 to 60 minutes before and/or 30 to 60 minutes after eating meals but not during meals.


5. You are required to take a Multi-Vitamin with minerals for the rest of your life.


6. Eat slowly!

• Each meal should last 30minutes or longer.

• Avoid gulping foods and drinks.

• All foods must be well-chewed to a paste consistency.

• Using a small fork or spoon (i.e. baby utensils) can help control portion sizes.

• Have one place to eat (such as at the table) and avoid reading or watching TV while you eat. This helps you to enjoy your food, concentrate on eating slower and to realize when your stomach is full.



7. Drink plenty of calorie-free, non-carbonated, caffeine- free fluids between meals.

• Drink slowly-sip fluids, never gulp.

• Calorie-containing beverages should be limited to skim milk and Protein Drinks.< /span>

• Limit juice to no more than 4oz. per day.

• Consume zero-calorie beverages throughout the day.



Diet Progression After Surgery


The diet after gastric sleeve surgery progresses through several stages. Your surgeon will let you know when it is okay to progress to the next stage.


Day 1 - 2 after surgery:


Clear liquid diet


The clear liquid diet means fluids or foods that are liquid at body temperature and can almost be seen through. You will be on a clear liquid diet while you’re in the hospital.


Examples of Clear Liquid Diet (No Added Sugar/ Sugar Free):

• Clear (diluted) fruit juices without added sugar: apple, grape or white grape or diet cranberry

• sugar-free Crystal Light drink mix or popsicles, sugar-free Kool-Aid. (T - careful, usually sweetened w/Aspartame)

• Herbal tea, caffeine-free tea

• flat soda

• Sugar-free Popsicles

• Sugar-free Gelatin

• Clear broth

• Water


�� It is best to dilute juices by 50% with water.


�� Avoid citrus juices (orange/grapefruit) and Tomato juice for the first three weeks.


�� coffee and de-caffeinated coffee contain acids which are irritating to the stomach lining and should be avoided for the first few weeks for healing.


Day 3 through Week 2:


Full Liquid Diet


The next stage is the full liquid diet which consists of sugar-free, low-fat milk products and the Clear Liquids listed above. You will need to supplement with protein (drinks or powder) after surgery. Remember to sip liquids, do not gulp.


Examples of Full Liquid Diet (No Added Sugar/Sugar-Free, Low Fat):

• Skim Milk or Lactaid milk

• Soy Milk (non-fat)

• Low fat, thin, strained cream Soup (smooth, no pieces of food)

• Sugar-free instant breakfast

• Protein drinks – Start daily when you get home from the hospital. (See section on protein and protein drinks)

• Plain or “light” (no sugar added) yogurt with no fruit pieces

• Sugar-free pudding or custard

• Thinned cream of wheat or rice Cereal



Week 3 through Week 8:


pureed Diet


You may now begin a pureed diet. This includes all items listed for clear and full liquids, and the items listed for the pureed (blenderized) diet.


• Eat PROTEIN foods first


• Make sure foods are well blended.


• Start slowly. If you do not tolerate pureed foods go back to the liquid diet and try again in a few days.


• Remember to drink liquids between meals, not with meals.


• Continue protein drinks or protein supplements every day.


Examples for the Pureed Diet (Sugar-Free/No Sugar Added, Low Fat):


eggs



cheese



Pureed or blenderized scrambled eggs or egg substitute or cheese omelet; melted low-fat cheese, low-fat or non-fat cream cheese, ricotta cheese, very smooth/mashed soft cheese such as mozzarella, string cheese, low-fat or non-fat smooth or small curd cottage cheese



meat, Fish, Poultry,



Baby food meat or pureed meat or poultry moistened with broth or low-fat gravy



Blenderized shrimp, scallops or fish


Pureed tuna or salmon (canned in water) or pureed egg salad with low-fat or non-fat mayonnaise



Potted meats thinned with broth; smooth deviled ham



Starches Unsweetened instant oatmeal (strained), cream of wheat or rice Cereal, mashed potatoes or sweet potatoes, smooth polenta, hummus, refried beans; low-fat or baked crackers or chips



Vegetables Baby food vegetables or pureed cooked vegetables (no corn or peas)



Mashed winter squash, tomato juice or sauce, pureed salsa, marinara



Soup Strained, low-fat cream soup made with skim milk; fat-free broth



Blenderized lentil or split pea soup or chili



Fruit Baby food fruits (bananas, pears, applesauce, peaches, mango, etc)



Unsweetened applesauce (smooth)



Unsweetened canned fruit – blenderized



Unsweetened fruit juice (diluted, no sugar added)


Remember: IF YOU CAN CHEW IT, DON’T DO IT!


Tips to Get Started


Everything that you eat on the pureed diet should be sugar-free or no sugar added, low fat and blended to the consistency of baby food or smooth applesauce.


• You will need a blender or food processor or you can purchase baby food.


• Start with 1 ounce (2 Tablespoon) portions - no more than 4 Tablespoons at the most. Listen to your body and stop eating as soon as you feel full.


• Eat protein foods first. Then if you are not too full, try vegetables or fruits.


• Continue protein supplements (80 g protein per day from supplement).


Helpful Hints for Blenderizing


• Cut foods into small pieces before putting into the blender or food processor.


• Remove seeds, skins and fat.


• Add liquid for ease of blending. Add enough liquid to cover the blades. Options include skim milk, broth, strained low-fat cream soup, low-fat gravy, low-fat or non-fat sour cream or fat-free half & half.


• Blend the item to a smooth, applesauce consistency.


• Make sure there are no particles, seeds or lumps remaining. If so put through a sieve or strainer.


• If you have leftover blenderized foods, try freezing in single serving portions in ice cube trays and put the frozen cubes into plastic freezer bags.


Meats – Very lean and dry meats puree better by adding a small amount of fat (margarine, oil, light Mayonnaise, gravy, etc.) Fish also tends to be dry. Improve the texture by adding small amount of lemon juice, light mayonnaise or strained low-fat tartar sauce.


Starches – Try pureed peas, canned Beans, sweet potatoes. Starches puree better when hot. Rice and potatoes tend to puree into a Gummy paste and are not recommended.



Substitute cream of rice cereal prepared with a flavorful broth and seasoned with margarine. Pasta or noodles are not recommended as they are not well-tolerated.


Vegetables – Cook vegetables until soft. If using canned vegetables, drain first. Add melted margarine and puree. Add a small amount of liquid until it reaches the smooth applesauce consistency.


Fruit – If using canned fruit, drain first. Add a few drops of lemon juice to help prevent them from discoloring.



Begin to take advantage of your favorite leftovers before surgery. Process these foods, and freeze them in an ice cube tray. (Each cube is approximately 1/2 to 1 ounce). When frozen, pop out into Zip-lock bag; label and date, and freeze cubes until needed.



Meal Guidelines for the Pureed Diet


(See Sample Pureed Meals listed in the Appendix)



Once you begin to eat pureed foods (which are considered solids) you will want to start differentiating between liquids and solids – meals should include pureed foods, and so liquids (including protein drinks) should be taken separately from your meals.


• You should eat 3 meals a day with protein drinks between meals.


• Protein drinks containing at least 20 grams of protein per serving should be consumed as needed to meet 80 g/day goal.


• Start with a portion size of 1 to 2 tablespoons of pureed food for the first month. At first you may not be able to tolerate this amount. Eat your protein source first, and then if you have room a small amount of fruit, vegetables or other foods may be consumed.


Hints for Measuring Foods: Liquids or soft/pureed foods are best measured in measuring cups or spoons; they can be measured in ounces, Tablespoons or mls.


1 cup 8 Fluid ounces 240 ml 16 tablespoons



3/4 cup 6 fluid ounces 180 ml 12 tablespoons



1/2 cup 4 fluid ounces 120 ml 8 tablespoons



1/4 cup 2 fluid ounces 60 ml 4 tablespoons



1/8 cup 1 fluid ounce 30 ml 2 tablespoons



1 Tablespoon = 3 teaspoons



1/2 Tablespoon = 1-1/2 teaspoons


Week 9-12 After Surgery:


Soft solid food Diet


If you have been tolerating pureed foods, you may now begin a soft diet. This includes all items listed for clear and full liquids and pureed diets plus items listed for the soft diet.



Try 1 to 2 new foods a day. This will help you to learn what foods you tolerate.


• Remember your stomach pouch empties more slowly with more solid or dense foods than with liquids, so you will be able to tolerate a smaller quantity of food than you could with liquids.


• Go slowly. If you do not tolerate the trial of soft foods, resume pureed foods and try again in a week.


• Eat protein foods first


• Avoid foods high in sugar and fat.


• Space meals 4-5 hours apart


• Continue your protein drinks between meals


• Drink other fluids constantly between meals



Examples of Soft Diet (No Added Sugar/Sugar-Free, Low Fat):


• Baked fish (no bones)


• Imitation crab meat, baby shrimp


• Bananas


• Canned peaches or pears in water or juice


• Well-cooked vegetables without seeds or skin (no corn or peas)


• Scrambled, poached or hard boiled eggs


• Tuna or egg salad (no onions, celery, pimientos, etc.)


• Finely shaved deli meat


• Baked, grilled or rotisserie chicken


o Moist foods will be better tolerated. Moisten meats with broth, low fat mayonnaise, or low-fat gravy or sauce.


o Fish and seafood Proteins are softer and easier to break down than poultry or red meat proteins.


o Reheating foods tends to make them dry out and hard to tolerate.


Common Problem Foods


(Avoid for 3 months after surgery)


• Red meat such as steak, roast beef, pork. Red meat is high in muscle Fiber, which is difficult to separate even with a great deal of chewing. Avoid hamburger for one month after surgery.


• Un-toasted bread; rolls, biscuits. (Toasted bread may be better-tolerated.)


• Pasta


• Rice


• Membrane of citrus fruits


• Dried fruits, nuts, popcorn, coconut


• Salads, fresh fruits (except banana) and fresh uncooked vegetables, potato skins.


Month 4 After Surgery:



Regular Diet


• Problem foods as listed above can now be tried.


• Rice, pasta and doughy bread may not be tolerated for 6 months or more.


• Try fresh fruits without the skin first. If tolerated, the skin can be tried the next time. Salads are generally well-tolerated if chewed well.


• Go slowly. Try a small amount to see how you feel.


• Avoid high sugar and high fat foods to avoid a high calorie intake.



Foods to Avoid: Hard/crunchy foods may always be poorly tolerated. Nuts and seeds are difficult to break down. Fried foods/greasy foods are hard to digest and are very high in calories.


• Corn chips, potato chips, tortilla chips, hard taco shells


• Nuts and seeds


• Fried foods and greasy foods


Points to Remember:


• Solid foods will fill your stomach pouch more than liquids so you will be eating smaller quantities of foods versus liquids.


• If you don’t tolerate a food the first time, wait a week and try again.


• You may find that you tolerate a certain food one day and not the next. It is normal for this to happen.


• If you don’t tolerate certain foods or notice nausea, vomiting or diarrhea during or after eating, ask yourself the following questions:


o Did I chew to a paste consistency?


o Did I eat too fast?


o Did I eat too much volume?


o Did I drink fluid with my real meal or too close to my meal?


o Did I eat something high in sugar or fat?


o Was the food moist or was it too dry?


Steps for adding solid foods:


• Try only 1 small bite of the new food and chew well. Wait awhile and if there are no problems, take another bite.


• If at any time you feel too full, nauseated or vomit, stop eating and rest. Take only clear liquids at the next meal and add blended foods and liquids at the following meal. Try one solid food again the next day.



PROTEIN


Protein is the most important nutrient to concentrate on when resuming your diet.



Because the volume of your meals will be limited, you should aim for a minimum of 80 grams of protein per day – this needs to come from your protein supplement.


Why is protein important?


• Wound healing


• Sparing loss of muscle


• Minimizing hair loss


• Preventing protein malnutrition



Remember to eat protein foods first at each meal, followed by vegetables and fruit.



These are some good sources of protein:


Protein Sources Serving size Protein (g)


Skim or 1% milk 1 cup 8



Evaporated skim milk (canned) 1 cup 19



Soy milk beverage 1 cup (8 ounces) 7



Non fat dry milk powder 1/3 cup powder 8



Nonfat, sugar free yogurt 1 cup (8 ounces) 8



Nonfat or low fat cottage cheese ½ cup (4 ounces) 14



Nonfat or low fat cheese slices



String cheese



*1 ounce/ 1 slice 6



LEAN meats – skinless chicken or turkey



breast, fish, beef, ham, Deli meats



*1 ounce 7



Egg or Egg substitute 1 egg or ¼ cup subst. 7



Peanut Butter (creamy) 1 Tablespoon 5



Tofu ¼ cup 5



Legumes; dried beans peas or lentils



Chili, bean soup



½ cup cooked



½ cup



7-9



6-7



Soy/vegetable patty (like Gardenburger) 1 patty 8 - 10



Hummus ½ cup 6


Measuring Hints:


*1 ounce of meat is equal to about 3 – 4 Tablespoons of chopped or ground meat.



1 ounce of grated or cottage cheese, tuna or egg salad is ~ 1/4th cup (4 Tablespoons).



A 3-ounce portion size of chicken or meat is about the size of a deck of cards.



High Protein Ideas


Chicken or Turkey


Pureed – Use baby food or make your own. Try mixing it into strained low-fat cream soup.



Breast – baked or grilled



Thin-sliced/shaved deli slices



Ground – meatballs, meatloaf



Canned – works great for chicken salad

I haven't had surgery yet but I can tell you a little trick that I've used often in the past. A raw egg is the only 'complete' Protein that is available to be consumed. When the egg is cooked, it becomes a de-natured Protein (you see this when the clear turns white).
I've been adding raw eggs to my Protein shakes for years. You can't even tell it's in there and as gross as it sounds, think about all the times you've tasted cookie dough or cake batter and you didn't mind it then, did you? lol It makes the shake a little creamier and a little thicker (so I use Water instead of milk) and I am full for HOURS! I have to remind myself it's time to eat when lunch hour rolls around. It's amazing and I feel great (more alert and awake and energized).
I know there is a stigma attached to raw eggs and bacteria contaminations but if you look up the statistics you probably have a better chance being hit by lightening or something. I buy free range / organic and I researched how to tell a good egg from a bad one.
Here are a few tips:
Medium or large are the best because extra large eggs come from older chickens.
A great egg has a firm yolk that stands up a bit and a clear island around it that is somewhat defined (and not running all over the place.
Eggs can be used past the expiration date as you will be able to tell if it's still good by the smell and way it looks.
Eggs don't even need refigeration so it's a not as easy as people think for an egg to go 'bad'.
Most bacteria is on the outside of the shell, not the inside. So wash the egg with some warm soapy Water before cracking it.
The more you mess with the egg, the more you mess with the nutrition. Mix or blend the smoothie first and add the egg as the last thing and only blend for about 5-10 seconds to mix in.
Try it! You'll be amazed and you'll probably get hooked!