Vegetables after weight loss surgery

[VSGmary 418]

well i made Briam today.. thats a traditional greek roasted vegetable dish.. so easy to make - this will make enough for a fair few days and if you have a family, they will love this too! might give you an idea of what type of vegies suit sleevers .. nb you can put as many or as little vegies in, its basically whatever is in season for you at the time (generally cheaper that way).

zucchinis x3

carrots x3

eggplant x1

pumpkin x 1/4

potatoes x4

onion x2

red bell pepper x 1

yellow bell pepper x1

tomatoes x6

mushrooms x1 punnet

garlic cloves x5

parsley x bunch

basil x bunch

salt / pepper

olive oil

slice up all the vegies same size (leave mushrooms whole if you want),,, if you have a food processor this would be preferable way to cut up the vegies!

finely chop garlic, parsley and basil

place vegies in a large bowl and give them a good mix, add garlic, basil and parsley and salt and pepper, then place all the vegies in a deep oven tray / dish.

Lightly pour over olive oil and then place in the oven for 1 hour. Take out veggies from oven and mix them up, if the tray is a bit dry add a bit more olive oil and place back in the oven for a further 30 minutes.

Cook at 200 degrees Celcius/392 farenheit for fan forced ovens OR 220 degrees Celcsius /428 farenheit for normal ovens without fan force.

enjoy!

[gal friday 176]

By no means am I criticizing anyone but I notice some of the foods that are being added back to some peoples diet are basic diet No-no°s. At such a early stage of post op honeymoon. I say this because I myself wish I ramped up my weight loss during that time because it really does slow down. The only thing that keeps me going are the good habits I have incorporated. So just a reminder that corn, rice, bread etc...need I say more?

Actually, none of these foods are diet no-nos. In fact, the diet no-nos I have are high fat and high sugar foods. All of the foods you listed are acceptable on my diet in limited quantities. For instance, Bagels are high carb, but I can have them - only post-op, I have just 1 per week. I have noodles too, but I have low-carb noodles (Dreamfields brand), once a week, 2-3 tablespoons worth. My dietician gave me a food period (not the ridiculous USDA food pyramid, what a crock!), and these foods are on it. She said that being deprived is not what this surgery and this diet is about - I could have done that without the surgery (and boy did I try). She said that it is learning to have balance in my diet, and that's what my sleeve is for. I actually had my first doughnut yesterday - but notice I said doughnut, singular. I can no longer eat 3 at a time, and thanks to the sleeve - I don't want to! In fact, I was actually satisfied - I won't need to eat another doughnut for months

Radically overhauling my diet has been hard, which is to be expected. Being able to have some of the foods I used to enjoy, in very limited quantities, has allowed me to accept the diet as a permanent lifestyle, with a much reduced risk of falling off the wagon.

Edited March 3, 2015 by gal friday

[BLERDgirl 6,417]

well i made Briam today.. thats a traditional greek roasted vegetable dish.. so easy to make - this will make enough for a fair few days and if you have a family, they will love this too! might give you an idea of what type of vegies suit sleevers .. nb you can put as many or as little vegies in, its basically whatever is in season for you at the time (generally cheaper that way).

zucchinis x3

carrots x3

eggplant x1

pumpkin x 1/4

potatoes x4

onion x2

red bell pepper x 1

yellow bell pepper x1

tomatoes x6

mushrooms x1 punnet

garlic cloves x5

parsley x bunch

basil x bunch

salt / pepper

olive oil

slice up all the vegies same size (leave mushrooms whole if you want),,, if you have a food processor this would be preferable way to cut up the vegies!

finely chop garlic, parsley and basil

place vegies in a large bowl and give them a good mix, add garlic, basil and parsley and salt and pepper, then place all the vegies in a deep oven tray / dish.

Lightly pour over olive oil and then place in the oven for 1 hour. Take out veggies from oven and mix them up, if the tray is a bit dry add a bit more olive oil and place back in the oven for a further 30 minutes.

Cook at 200 degrees Celcius/392 farenheit for fan forced ovens OR 220 degrees Celcsius /428 farenheit for normal ovens without fan force.

enjoy!

OMG! That sounds delicious! I'd make it in individual ramekins and freeze the extras.

[bluesclues 49]

The only veggies I have on a daily basis is bell peppers or cucumbers. I can have salad and did like a month out. I can't do carrots AT ALL! once they got stuck and I felt I was going to die (and happened at work and couldn't throw it up either).

[KCLatina 16]

About to reach my 7 weeks post op and just had my first salad! I had romaine, pecans, boiled egg whites and honey champagne vinaigrette with no problems. I'm able to tolerate a good amount so I had about 2 cups of romaine, 1/ cup of pecans, I whole egg (egg whites) and basically drenched in dressing.

Looking forward to more salad mix inns....

[BLERDgirl 6,417]

About to reach my 7 weeks post op and just had my first salad! I had romaine, pecans, boiled egg whites and honey champagne vinaigrette with no problems. I'm able to tolerate a good amount so I had about 2 cups of romaine, 1/ cup of pecans, I whole egg (egg whites) and basically drenched in dressing.

Looking forward to more salad mix inns....

Try adding Protein rich add ins. chicken breast if you eat meat, black Beans if you're veg. Unless you have a family history of high cholesterol, eat the whole egg. Most of the nutrients are in the yolk. Ease up on the dressing. I use vinegar & olive oil most days. Occasionally I will add a spoonful of salsa instead. Avocado is a healthy fat and very filling. Try different greens. Dark, leafy greens are best. I often use spinach, occasionally blanch kale, spring mix and once and a while arugula.