I recently read that people rate food as tasting better when it is presented in an attractive way. So I was thinking, you know how those expensive restaurants get away with serving tiny portions and charging big bucks? Well first of course their good chef's but they make it about presentation. I'm wondering if I will feel more satisfied during the thick fluids/mushy stages if I present each tiny meal as if it is gourmet? What do you all think? Any tips on how to do this?

I have a feeling once you're banded, this won't be a worry. You'll be concentrating on your recovery and eating very slowly and chewing very carefully. You may appreciate presentation more when you get to the solids. Other than a pretty bowl or small plates, there isn't much you can do with soup/oatmeal/etc.

Shawn

I am in the restaurant business, husband is a chef. Here are some ideas...but, like Jack says.....you welcome the food no matter what it looks like on the plate.

Buy a smaller plate with a fancy border on it that you really like to look at, sometimes there are food combinations that are difficult to "pretty up" on a plate so the nice china will help, and be sure its small....like "side salad" size.

• Fish....overlap approx 3 thinly sliced cucumber or lemon slices on the top with a little bit of fresh dill fern poking out between each layer; find a recipe for a low fat white sauce, only a very little bit is needed to drizzle (not pour) over the filet....put whole pink peppercorns in the sauce or chopped chive
  
• Beef....there are recipes out there for vegetable pates....we make a red pepper one and set it in a roll formation and wrap in plastic wrap...when needed with cut a round approx 1/2" thick and place it on top of the grilled beef medalion....a small sprig of rosemary or other fresh herb gets poked into the top of the pate.
  
• chicken....we use Lemon/Myrtle rub on the chicken breast when baking...it adds a fabulous flavour. We make a mix of veg such as patty pans, baby corn, asparagus, carrots, turnip and green beens....after cooking they get tossed in a very little bit of extra virgin olive oil and fresh herbs. The Chicken breast is placed in the centre of the plate....the veg are spread around it, and then, around the outside of the rest of the plate we drizzle a little bit of extra virgin olive oil that has some safron in it...the colour is amazing and looks so appealing on the plate,

If you use your imagination there are so many things you can do. To make my salad plate look more appetizing I cut cucumber very thin...works best on a mandolin. I make an overlaping layer around the outside of the dish. On the inside I place all my greens and try to stack it so that it stands "up" instead of flat. Then I make 5 scores on the outside of a carrot and when I slice it they slices look like little daisies, I scatter these on top of the salad. The greens have been mixed with a light vinaigrette before I put them on the plate....it really looks pretty.

I also make a low fat salsa packed with lots of colour and flavour, I often use this as a condiment for chicken, pork, beef, and mostly white fish....it makes a great appearance on the plate as well.

Carol

Thanks for taking the time to reply guys. Thanks Carol for all the great tips. I really want to try that. I think after awhile I will even need to find a way to make the oatmeal look more appealing. I just loooovee food, and I want to learn to love it in smaller portions and enjoy it more, savor it rather than gulping it. I think if I learn to do this I can possibly even get my family to eat healthier. well-mb I shouldn't go THAT far