UNC GI department Rocks
Just got back from a gastric by pass cooking class which was done by a wls patient.
I loved the class and learned some great new ideas.
The food was small portions so we could have a little of this and a little of that and still came home with a doggie bag LOL
The GI nurse and the patient are working on a cookbook together.
I will be sure to buy one. Annie
When the cookbook comes out, please let us all know!
Thanks Annie!!
Connie
www.youravon.com/cmccaughey - Got Avon? Its not just about makeup anymore... Always check out the "About Avon" tab on my website for my latest special. Thanks for Browzing!!
THIS IS MY TIME!!!!!!!!!!!
I love to cook.....I am sure that was a lot of fun. Yes please let us know if us Charlotte area folks can buy one. :) Chef Dave was in Charlotte a few months back and I learned SO much from him. He is great....if you ever get a chance to see him I would highly recommend him. Plesae keep us posted I would love to a book. (but don't tell my husband!)
OK, I'm curious...
What did they do in class or teach that is different from what DOC/NUT has already taught?
What sort of recipes would they have in the cookbook that can't be found in any others, just in different serving size?
There are a couple of others out there (one I bought and one was a gift) and I don't see anything different in either of them from other cookbooks (on low fat, etc.) than portion sizes basically. They have info. on what stage post-op the recipe can be added into one's diet, but for the most part they are all the exact same on each recipe... and aren't going to work across the board because every doc/NUT give their patients different guidelines. Didn't coincide with what mine told me.
I've had several folks tell me I should do a WLS cookbook, but I just can't figure out what would make it unique enough to sell to such a targeted market... I'm not being critical, but truly am puzzled by this and extremely curious. I've also taught many cooking classes via my own cooking school and other places, and wonder if I'm missing an opportunity here...
These are the books I have, and honestly, I'm not impressed with either of them and the recipes inside.
Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months and Years After Surgery
Seems more geared to "gourmet" cooks and cheffy types...
Some hard to find ingredients
(I lost credibility in this post WLS book when I saw FRENCH TOAST and all those CARBS on the cover! Is that THREE PIECES of bread on that plate?!?!)
Recipes for Life After Weight-Loss Surgery: Delicious Dishes for Nourishing the New You (Healthy Living Cookbooks)
Many recipes with little regard to protein in this book.
Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months and Years After Surgery
Seems more geared to "gourmet" cooks and cheffy types...
Some hard to find ingredients
(I lost credibility in this post WLS book when I saw FRENCH TOAST and all those CARBS on the cover! Is that THREE PIECES of bread on that plate?!?!)
Recipes for Life After Weight-Loss Surgery: Delicious Dishes for Nourishing the New You (Healthy Living Cookbooks)
Many recipes with little regard to protein in this book. 
Wendy I do think you have a good chance to appeal to a large group of people if you do a cookbook.
What I found intresting is the person who did the class works at a B & B and had surgery almost a year ago.
She focased alot of portions size of plates and telling us to eat out and focas more on enjoying the company of friends and family and never be ashamed to ask for a doggie bag or use a desert plate.
I was very impressed with her presentation at Southern Seasons they have a cooking studio with wide screen TV;s so you can see what is being prepared.
She also talked about foods pleasing to the the minds eye making the head think we were having something like we used to hard to explain without seeing what I am saying.
My advice to you is go for the book I would love to buy one of your books.
I have a folder titled Wendy where I copy many of the recipies you post.
The chicken we had last night she beat it to make it very thin and then stuffed it with a veggie mixture and baked it with with bread crumbs on top to give the look of it being fried and also by making the breast very thin it made it look like a large amount when the breast was only 3oz.
By beating out the breast it made it very tender and she cut it on an angle so with the veggie mixture inside made a nice presentaion. (SP)
Hope this makes sense.
Annie
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