Posted this on another thread and thought it would be of interest here too.

Picked up a copy of Weight Loss Surgery Cookbook for Dummies at Borders books for $19.95. It's great and answers a lot of questions in plain language that most of us have and some we hadn't thought about. It covers LapBand and Bypass issues and clearly keeps issues with each seperate. There are Nook and Kindle versions too at about $10.00. I think its worth having on the bookshelf.

Here's a cheat sheet link to whats covered in the book in more detail:

http://www.dummies.c...-cheat-she.html

Thanks for the head up. I have the Weight Loss Surgery for Dummies(which has some recipes), didn't know there was a cook book.

there are several great books out......all at Amazon.com shipping is free for orders over $25.00

1) eating well after weight loss surgery (alot of great food ideals) $11.53

2) recipes for life after weight loss surgery. $12.22

3) weight loss surgery cookbook for dummies. $12.09

4)The Complete Idiot's Guide to Eating Well After Weight Loss Surgery.....$12.89

Wow, thanks. Think I'll have to get this. Just the cheatsheet is very helpful, have downloaded it for easy reference. Does this book include quick and easy recipes?

Posted this on another thread and thought it would be of interest here too.

Picked up a copy of Weight Loss Surgery Cookbook for Dummies at Borders Books for $19.95. It's great and answers a lot of questions in plain language that most of us have and some we hadn't thought about. It covers LapBand and Bypass issues and clearly keeps issues with each seperate. There are Nook and Kindle versions too at about $10.00. I think its worth having on the bookshelf.

Here's a cheat sheet link to whats covered in the book in more detail:

http://www.dummies.c...-cheat-she.html

The cheat sheet said something about eating bites the size of a pencil eraser. Is that really the size of a bite that most of you take?

the only problem with these cook book and recipes, known of the are for the average person, alot of ingredients, not something you can just through together!!! and one of the chefs for the dummies book has a website..i believe its www.chefdave.org

Wow, thanks. Think I'll have to get this. Just the cheatsheet is very helpful, have downloaded it for easy reference. Does this book include quick and easy recipes?

Sorry I didn't get back to this sooner. Yes it does include plenty of simple recipes as well as some more complex ones. It also covers recipes for all the post surgical stages liquids, full liquids, mushies etc. It offers menu guides as well for a wide variety of calorie levels 1000, 1200, 1400, 1600 & 1800. Here is one of the recipes in the book that I copied for you to see

Home-Style Meatloaf with Tomato Gravy

If you’re a meatloaf connoisseur, this recipe will definitely make your top five list. You normally wouldn’t find much Fiber in meatloaf, but thanks to the added wheat bran, Which has more fiber than other kinds of bran, you do in this one. The accompanying tomato gravy not only is easy to make but also perfectly complements this meatloaf.

Stage: Regular foods

Preparation time: 15 minutes

Cooking time: 11⁄2 hours

Yield: 8 servings (6 ounces each)

1 teaspoon olive oil

1 medium onion, diced small

3 cloves garlic, minced

2 teaspoons dried thyme

1⁄2 teaspoon black pepper

2 pounds lean ground beef

1 cup wheat bran

4 tablespoons ketchup

1 tablespoon Worcestershire sauce

1⁄2 cup finely chopped flat-leaf parsley

2 large egg whites, beaten

Tomato Gravy (see the following recipe)

1 Preheat the oven to 350 degrees. Coat a 9-x-5-x-3-inch loaf pan with nonstick cooking spray.

2 Heat the olive oil in a medium skillet. Saute the onion and garlic until translucent but

not brown, about 5 minutes. Add the thyme and pepper and saute for 2 minutes.

Remove pan from heat and allow to cool.

3 Combine the ground beef, bran, ketchup, Worcestershire sauce, parsley, and egg whites

in a bowl and mix well. Stir in the cooled onion mixture.

4 Fill the loaf pan with the beef mixture. Bake the loaf approximately 1 hour 20 minutes,

until the internal temperature of the meatloaf reaches 160 degrees. Top meatloaf with Tomato Gravy (below).

Tomato Gravy

1 tablespoon canola oil

1 cup chopped onion

1⁄4 teaspoon black pepper

One 16-ounce can no-salt-added tomato puree

1 teaspoon chopped fresh parsley

1⁄4 teaspoon chopped fresh thyme

1 Heat the oil in a large saute pan over medium-high heat. Add onion and saute for 2 minutes.

2 Add black pepper, tomato puree, parsley, and fresh thyme. Bring to a light simmer for 5

minutes, stirring occasionally. Serve over meatloaf.

Per serving: Calories 290 (From Fat 130); Fat 15g (Saturated 5g); Cholesterol 75mg; Sodium 210mg; Carbohydrate

16g (Dietary Fiber 5g); Protein 26g; Sugar 6g.

the only problem with these cook book and recipes, known of the are for the average person, alot of ingredients, not something you can just through together!!! and one of the chefs for the dummies book has a website..i believe its www.chefdave.org

I've looked through the cookbook and don't think that the difficulty level is too challanging, most of the recipes are straightforward and use ingrediants found in most kitchens. 8-10 ingrediants including spices isn't taxing for most folks. The book does have a chapter for what should be in the weight Loss Surgery patients larder or pantry and again I didn't find the food, spices or condiments to be very exotic. That said if you are a person used to throwing a meal together from whatever is at hand any cook book could appear intrusive. Personally I like to cook both ways and have created some real good keeper recipes and also the ones where every one said they liked it until I ask "do you want me to make it again?" Heh Heh

So as a good guide for most Lap Band folks, I still think it's worth buying.

The cheat sheet said something about eating bites the size of a pencil eraser. Is that really the size of a bite that most of you take?

They are just trying to get you to eat small bites. For steak I would follow that advice as lots of folks get that food stuck fairly often mostly from too large a bite not chewed thoroughly. My surgeon said that I should get a set of infant silverware and take bites based on the amount of food that the fork and spoon could supply. This is just until I get the idea of how much food that is and then I can use regular silverware. The 20-30 chews per bite and wait between bites is part of that he said my meal should take 30 min. Heck I used to consume that amount of food in 1/10th that time. So adjustment is in order at least for me.