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Recipes for Life After Weight-Loss Surgery, Revised and Updated
Delicious Dishes for Nourishing the New You and the Latest Information on Lower-BMI Gastric Banding Procedures
| Format: Paperback, 320 Pages Item: 195018 ISBN: 9781592334964 Publisher: Fair Winds Press Specs Illustrations: 50 Size: 7.5 x 9.25 x .75 Weight: 1.938 lb. Published: December 1st 2011 DC: AQ Price: $21.99 In Stock |
Weight loss surgery is only the first step to maintaining a healthy weight. Post-surgery is when it is most important to maintain proper eating habits with the right balance of nutrients. Recipes for Life After Weight-Loss Surgery, Revised and Updated provides you with a variety of tasty meals that are tailored for each stage of your post-operative eating plan. Included are meal plans, pantry lists, and 200 recipes that are delicious and specifically tailored to weight-loss surgery requirements: — Zucchini Frittata with Capers and Olives — Lavender-Blueberry Muffins — Sesame-Glazed Salmon — Fall Harvest Pumpkin Soup This revised and expanded edition includes 50 new recipes with nutritional analysis, meal plans for each post-op stage, and the latest information on weight loss surgery and procedures. |
Foreword Introduction Healthy Diet Guidelines for All Weight-Loss Surgeries CHAPTER 1: The Early Postoperative Nutritional Guide CHAPTER 2: Breakfasts and Brunches CHAPTER 3: Lunches CHAPTER 4: Soups CHAPTER 5: Salads CHAPTER 6: Protein-Packed Salad Toppers CHAPTER 7: Appetizers and Entertaining at Home CHAPTER 8: Vegetables and Side Dishes CHAPTER 9: Dry Rubs for Meats and Poultry CHAPTER 10: Sauces CHAPTER 11: 7 Ingredients or Less CHAPTER 12: Slow Cooker Recipes CHAPTER 13: Dinners CHAPTER 14: Desserts CHAPTER 15: Meal Plans for Various Stages After Your Surgery Acknowledgments About the Authors Index |
Pan-Seared Steak Tips with Mushroom Gravy JOE’S TIP: Try serving this delicious dish with rice or pasta and a side of sauteed vegetables. TEXTURE: Regular INGREDIENTS —Cooking spray —1 pound (455 g) sirloin steak, cut into 1/2-inch (1.25-cm) pieces —1 tablespoon (15 ml) extra-virgin olive oil —2 tablespoons (20 g) finely minced shallots —1 package (8 ounces, or 227 g) baby portabella mushrooms, sliced —1 teaspoon garlic, minced —1 tablespoon (15 ml) low-sodium soy sauce —3 tablespoons (23 g) whole-wheat flour —1 1/2 cups (355 ml) low-fat, low-sodium beef broth —1/2 teaspoon black pepper —1/4 teaspoon kosher salt —1/4 teaspoon dried thyme DIRECTIONS Heat a large skillet over medium-high heat. Coat the skillet with the cooking spray and brown the steak on all sides. Remove from the pan, and cover. Heat the olive oil in the pan and then add the shallots and mushrooms; sauté for approximately 4 minutes, or until the mushrooms and shallots are cooked through. Next, add the garlic and sauté for another 30 seconds. Stir in the soy sauce. Sprinkle the flour over the mushroom mixture, and cook for approximately 1 minute, stirring constantly. Gradually stir in the beef broth. Add the pepper, salt, and thyme, and bring to a simmer. Cook for approximately 4 to 5 minutes, or until the mixture is thickened. Add the beef back to the pan and cook for another minute. YIELD: Makes 6 (about 3⁄4-cup) servings. NUTRITIONAL ANALYSIS Each with: Calories: 213.38 Protein: 24.31 g Carbs: 5.52 g Total Fat: 9.94 g Sat Fat: 3.20 g Cholesterol: 46.44 mg Sodium: 324.34 mg Sugars: 1.67 g Fiber: 0.95 g |
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