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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.
- Sales Rank: #25980 in Books
- Published on: 2011-12-01
- Original language: English
- Number of items: 1
- Dimensions: 9.38" h x 1.00" w x 7.50" l, 1.92 pounds
- Binding: Paperback
- 320 pages
About the Author
Margaret Furtado, M.S., R.D., L.D.N., a registered and licensed dietitian-nutritionist with almost 20 years' clinical experience, is currently part of the multidisciplinary team at the Massachusetts General Hospital-MGH Weight Center, where she counsels patients on both medical and surgical weight loss (including gastric bypass and gastric banding procedures). Prior to working at MGH, Ms. Furtado spent 4 years working at Tuftss New England Medical Center's (NEMC) Obesity Consult Center, providing both individual and group consultations for gastric bypass, gastric banding and BPD surgery patients. It was while at NEMC that she wrote Recipes for Life After Weight-Loss Surgery. Margaret earned her Master's degree in Nutrition and Dietetics at Florida International University in Miami, FL., and her B.S. degree in Nutrition and Dietetics from the University of Rhode Island. Ms. Furtado lectures across the country on issues pertaining to weight loss surgery.Margaret Furtado, M.S., R.D., L.D.N., is a registered dietitian specializing in weight loss surgery at such renowned hospitals as Tufts Medical Center, Massachusetts General Hospital, and Johns Hopkins Bayview Medical Center. She is a member of the Allied Health Committee of the American Society of Metabolic and Bariatric Surgery (ASMBS), and gives talks related to bariatric surgery and nutrition throughout the United States. Margaret is also a blogger on Yahoo! Health, covering various topics related to nutrition and weight loss. She received her undergraduate degree in nutrition from the University of Rhode Island, and her M.S. degree in nutrition and dietetics from Florida International University, where she also completed her RD training.Chef Joseph Ewing, B.S., is a graduate of Johnson and Wales University, with a bachelor's degree in culinary nutrition and an associate of science degree in culinary arts. Joseph is currently doing his dietetic internship at the University of Maryland Eastern Shore.Margaret Furtado, M.S., R.D., L.D.N., is a registered dietitian specializing in weight loss surgery at such renowned hospitals as Tufts Medical Center, Massachusetts General Hospital, and Johns Hopkins Bayview Medical Center. She is a member of the Allied Health Committee of the American Society of Metabolic and Bariatric Surgery (ASMBS), and gives talks related to bariatric surgery and nutrition throughout the United States. Margaret is also a blogger on Yahoo! Health, covering various topics related to nutrition and weight loss. She received her undergraduate degree in nutrition from the University of Rhode Island, and her M.S. degree in nutrition and dietetics from Florida International University, where she also completed her RD training.Chef Joseph Ewing, B.S., is a graduate of Johnson and Wales University, with a bachelor's degree in culinary nutrition and an associate of science degree in culinary arts. Joseph is currently doing his dietetic internship at the University of Maryland Eastern Shore.
Excerpt. � Reprinted by permission. All rights reserved.
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; saut� for approximately 4 minutes, or until the mushrooms and shallots are cooked through. Next, add the garlic and saut� 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
Most helpful customer reviews
46 of 49 people found the following review helpful.
Disappointed, Would Not Recommend
By ASMJEM
I am very disappointed in this cookbook. The "look inside this book" was very misleading and many of the bad reviews ring very true, after all. I will preface this with I am a big fan of low carb, Primal Blueprint, and Paleo/Whole30 ways of eating and, after surgery, I know this is the recommendation and what I'm looking forward to sticking with, just in much smaller and lower-in-fat portions. Well, although uber-low-fat, almost all of the recipes are useless to me and the information that I can use is in need of carb/process foods tweaks and/or pretty much 'no-brainer'-- except using cottage cheese as a base in salad dressing recipes, because that was one and only tip I did pick up, reading this book. But, if you were hoping to follow a low-carb or whole foods lifestyle after surgery, this is not your book.
This was one of the two books recommended to me by my bariatric surgery center. The first book, eating well after weight loss surgery, was packed with creative recipes-- not one had potatoes, white bread, and sugar needlessly crammed into nearly every recipe. The other books I've bought for WLS cooking, although not as good as that book, in my opinion, also contain very good choice whole food ingredients. In this book, however, even the tomato soup has potatoes as one of the main ingredients (why would you do that?), and even some egg recipes have bread. There is an entire breakfast chapter devoted to omelets with basic ingredients and fancy names, a couple with bread, a cream of wheat recipe where you simply add protein powder, and I don't need to pay for a book to know that tip, French toast, using bread and basically your average French toast, which again, you don't need a recipe book for, and then pages upon pages of muffins using flour and other ingredients we're told to avoid. The shakes chapter is another basic, non-creative, needlessly-sugary-ingredient list of recipes. The salads have a lot more fruit and sugary ingredients than the other WLS cookbooks. A large chapter is devoted to sandwiches, with breads, and not really anything worth using w/o the breads because they are so basic. Even the soups are full of ingredients like rice, potatoes, macaroni, and flour. Bread crumbs are everywhere, so many places they just don't need to be. Corn meal makes appearances too. I hate to tear anyone's hard work apart but, flipping through the entire book, almost all of these recipes in this book are very carb-y and just basic, boring, no-brainer recipes with no creativity and not good choices. I would not recommend this book to anyone and plan to share my poor opinion of it to my surgeon, dietician, support groups, and boards.
27 of 29 people found the following review helpful.
Recipes for after Weight Loss Surgery revised & updated
By Maryellen Ruggiero
As a Bariatric Support Group Leader of LIPO (Long Island Post Ops) a 501 (c) 3 organization, I am always looking for good bariatric friendly recipes to share and this book is a true winner!
I encourage ALL bariatric patients (or anybody who is in need of good healthy recipes) to look no further and add this to your shopping cart as you will not be disappointed!
From Broccoli Raab to Sloppy Joes to Almond Milk Rice Pudding with Dried Cranberries....these along with numerous other amazing recipes can be found in this book.
Lastly, I am especially grateful that noted in this book are meal plans for the various stages after surgery along with helpful hints to focus on a healthy and happy post operative journey.
Kudos to Margaret M. Furtado, Lynette Schultz and Chef Joseph Ewing!
38 of 43 people found the following review helpful.
Worst Organized Cookbook Ever!
By Susan Mayfield
The recipes in this cookbook seem to be workable and appealing enough, and the pictures are pretty, but the organization is so ludicrous that I tossed it in the trashcan in disgust. First of all, the index is totally worthless, since it lists the recipes by name and not by main ingredient. And the table of contents has chapter headings such as "Dinners","Lunches", etc. The upshoot is that if you're looking for a recipe for cooking salmon, you must thumb through the entire book to find "Leftover Salmon Sandwich" (page 97), "Leftover Salmon Salad" (page 139), "Smoked Salmon Dip" (page 170), "Salmon with Ginger Teriyaki Sauce" (page 221) - you get the idea. Nowhere in the index is a heading of "salmon" or even "fish". You have to look under "L" for Leftover, under "Smoked", etc. Not user friendly at all!
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