Recipes for Weight loss pre-surgery??

Hi Everyone!

I'm hoping that some of you can help me. I'm pre surgery and have lost about 40 lbs so far, but I'm just at such a plateau. I've been going up and down about 3-5 lbs in the last few weeks even though I am pretty careful about what I put in my mouth.

I'm about halfway through the weight wise courses and they help, but they don't (or haven't, yet) give you specific recipes or menu plans.

Do any of you have any suggestions? I'm looking for easy, inexpensive ideas. It's just my husband and I so easy is best!

I know that a lot of people drink protein shakes after surgery..is this something I should be doing now?

Thanks again for your help!!

Kendra

Hi Kendra - you're doing great. I find eating more protein will fill you up longer, and it helps you heal after surgery.  I have replaced sugar with protein powder in most of my recipes. Here's three recipes I am cooking all the time lately!

Winter Soup - beans and quinoa, a grain high in protein. I usually omit the spinach and use what spices I have. It's very filling and you can use after surgery when you can tolerate soups, or blend it up. I freeze in single serve containers to take to work.

Winter Soup
1 tbsp extra virgin olive oil
1 medium sweet onion, finely chopped
3 cloves garlic, minced
1 large carrot, peeled and chopped
1 medium zucchini, chopped
1 vegetable bouillon cube + 6 cups boiling water (or use 6 cups vegetable broth)
One 15-ounce can diced tomatoes
1/2 cup  quinoa, uncooked
1.5-2 cups cooked black beans, drained and rinsed (about one 15oz can)
1 tsp good-quality curry powder
Pinch or two of ground cinnamon
Pinch of ground nutmeg
2 cups baby spinach leaves, well rinsed and roughly chopped (optional)
1/2 tsp (kosher) salt, to taste, Freshly ground black pepper, to taste
Pinch of saffron threads (optional)
 
Directions:
1. Heat the oil in a large soup pot over low-medium heat. Add the chopped sweet onion and garlic and sauté until translucent, about 5 minutes. Add the carrots and zucchini and continue to sauté for about 5-7 minutes.
2. Place your bouillon cube into a medium sized bowl. Boil 6 cups of water and pour over the bouillon cube. Stir well to dissolve. Alternatively you can use 6 cups of vegetable broth.
3. Add bouillon mixture (or broth), tomatoes, red quinoa, black beans, spices, and seasonings. Bring to a boil and then simmer gently, uncovered, for 15 to 20 minutes.
4. Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 15-20 minutes. The longer you cook it the more the flavours will develop. Taste test and adjust seasonings if necessary. Garnish with nuts of choice if preferred.

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Chocolate Banana Protein Mini Muffins
3 very ripe bananas, smushed up
2 large eggs
1/3 cup vegetable oil (or applesauce)
1/2 cup  chocolate protein powder
1 3/4 cup flour (I use almond flour to make it gluten free)
3 tbsp coco powder
1 tsp baking powder
1 cup choc almond milk (or skim)

mix wet, then dry in a mix master. pour in the mini muffin tins that you spray well with local nonstick spray.
bake 395 for 13-15 minutes.   I take these to events sometimes as a healthier treat than cake or cookies that I know I can eat, with a walnut or pecan on top to look "fancy"

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Bacon Topped Turkey Meatloafs with BBQ sauce
¾ cup grated zucchini, all moisture squeezed dry with paper towel


2 tbsp onion, minced
2 tbsp diced red pepper


½ cup bread crumbs or oats


¼ cup BBQ sauce


1 large egg
1 tsp smoked paprika


1 tsp salt


1.3 lb ground turkey


6 slices center cut bacon (cut in half)



Pre heat oven to 350, spray muffin pan
Mix zucchini, onion, red pepper, breadcrumbs, bbq sauce, egg, paprika, and salt. Add the turkey and combine until mixed through



Divide the mixture into 12 muffin tins. Place 1/2 slice of center cut bacon on top then add a touch of BBQ sauce on top. 



Bake for roughly 25 minutes 
1 regular sized muffin:
101 calories
2 g fat
9 g carbs
11 protein
4 sugar

(NOTE - I modified this from a recipe I found somewhere here a while ago. I make these in mini muffin tins (just cook a bit less)

I sub this with oats since I don't eat bread. I use a sugar free BBQ sauce)

Good luck! ~mtrai
 

PS. I forgot to say, one thing you might want to try pre surgery is to start separating your liquids from your meals. You won't be able to drink at the same time that you eat after surgery, so get used to drinking your water etc. about an hour before and after any meal you eat. 

Think of it like a sink - water will push solids down the drain faster. The longer the food stays in your new tummy the longer you will feel full.

If they haven't told you to add protein drinks then don't add any new liquid calories. You are right that you will need them afterwards as you wean back on to food again. But your tastes will change so no use buying much ahead of time. I bought some and hated them after surgery, and then had to get new ones. I do add protein powder to recipes to up my protein count for the day. Cut out sugar, pasta, refined breads as you can't have it post surgery really anyway.

Good luck ;)            ~mtrai

Thanks Mtrai!
 

I'm actually pretty excited to try each of those recipes! I really appreciate your help, as this plateau has really gotten me in a bit of a funk lately,

I'm meeting with Dr.  Modi this week, and after around 6 weeks I've only lost a few pounds..not sure how that is going to go over!!

Thanks again :)

Kendra