Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months and Years After Surgery (Paperback)

by Patt Levine (Author), Michele Bontmpo-Saray (Author), William B. Inabnet (Foreword), Meredith Urban-Skuros (Author) "EVEN THOUGH YOU are eating less, it is still important to eat breakfast..." (more)
Key Phrases: weight loss surgery, great liquid base, cup tofu mixture, Eating Well, Main Course, Sweet Sauces (more...)

Editorial Reviews

Product Description
A Whole New and Completely Delicious Way to Eat after Weight Loss Surgery

After her weight loss surgery in 2003, Patt Levine knew she would have to stick to a very restrictive diet, but there had to be something better than the "totally tasteless mush" her post-op food guidelines recommended. Levine put her cooking skills to work and now, in Eating Well after Weight Loss Surgery, she and collaborator Michele Bontempo-Saray offer over 140 original, low-fat, high-protein recipes that taste just as delicious pureed and chopped as they do served whole, so you can enjoy flavorful, satisfying meals through every stage of your post-op eating program and cook for your family and friends—all at the same time. These mouth-watering dishes, which cover everything from breakfast to dessert, include:

Crustless Spinach and Cheese Quiche * BBQ-Baked Chicken * Asian Turkey Dumplings * Cider-Glazed Pork Chops * London Broil with Horseradish Cream Moussaka * Salmon with Creamy Lime-Dill Sauce * Scallops Provencale * Orange-Ginger Tofu * Vegetable Frittata * Southwestern Tomato Soup * No-Noodle Zucchini Lasagna * Basic Cheesecake * Apricot and Strawberry Smoothie

Complete with advice from a certified nutritionist, helpful tips for stocking your pantry and refrigerator, and nutritional analyses for each recipe, Eating Well after Weight Loss Surgery is guaranteed to make eating a true pleasure and help you maintain your weight loss for years to come.

From the Publisher
Features special guidelines to help you prepare each dish for every stage of the Lap-Band, gastric bypass, and Biliopancreatic Diversion/DS (BPD/DS) post-op eating programs, as well as for family and friends who have not had weight loss surgery.

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Product Details

• Paperback: 193 pages
• Publisher: Da Capo Press; 1 edition (July 1, 2004)
• Language: English
• ISBN-10: 1569244537
• ISBN-13: 978-1569244531
• Product Dimensions: 9 x 7 x 0.7 inches
• Shipping Weight: 13.6 ounces (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars See all reviews (75 customer reviews)
• Amazon.com Sales Rank: #2,814 in Books (See Bestsellers in Books)

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  #2 in	Books > Health, Mind & Body > Disorders & Diseases > Surgery
  #15 in	Books > Cooking, Food & Wine > Special Diet > Low Fat
  #24 in	Books > Cooking, Food & Wine > Natural Foods

Customer Reviews

Most Helpful Customer Reviews

126 of 134 people found the following review helpful:

5.0 out of 5 stars finally some light!, March 18, 2005

By	Brian Watson "brian from studiomomo.com" (New Westminster, BC, Canada) - See all my reviews (REAL NAME)

You know, one of the reasons I underwent a gastric bypass surgery in December was to escape the hordes of diet religionists--those odd folks who have found the solution to their dietary woes and will proselytize until the cows come home!
Enough, says I, of no-carb, low-carb, non-fat, low-fat, this, that and the next! Surgery so altered my body that many of the choices I once made are invalid--out of my hands! I can't eat the crap that made me fat anymore because now it makes me sick.
And yet, imagine my dismay when, recovering from surgery, I found even more no-carb religionists among my surgically altered compatriots. One woman's intolerance of my ideas was such that I had to filter her e-mail directly into the trash! Even though I had now an anatomy that wouldn't tolerate certain foods, she insisted that I had to further subjugate myself to her odd notions of nutrition. No carbs ever again!
And so it was with a sigh of relief that I opened this book to read my new mantra: all in moderation.
After all, surgery means that you can eat what you love. You can have good food and love it. What you can't do is binge. What you can do is make a meal of fat and sugar. And this book points the way.
Salads, entrees, desserts, it's all here. And more: suggestions on how to change the contents of your refrigerator and pantry to make eating easier.
After all, life after surgery need not be deprivation. Most of got fat on deprivation and our inevitable gut-busting reaction to that, so a book that tells me how to enjoy what I now eat is a wonder to behold.
Thank you, Ms Levine! And thanks to my friend Laureen who recommended it!

17 of 17 people found the following review helpful:

5.0 out of 5 stars Not just for weight loss surgery patients! , August 30, 2005

By	S. Kim (New York, NY) - See all my reviews (REAL NAME)

Potential buyers should know that this book's usefulness is not limited to those who have undergone weight loss surgery. It is also of tremendous value to people recovering from dental work or jaw surgery, where soft or liquid diets are of necessity for a length of time. As someone who has experienced this type of surgery, I can attest to the desire for flavorful meals, beyond what can be found in typical shakes, soups and purees. This book is the answer.

The recipes are varied, well-written, and most importantly, produce delicious results. Patt Levine has done an amazing job of creating a valuable resource for people who have gone through a trying physical ordeal, and now long to resume a sense of normalcy. Since so much of our lives revolves around what we eat, this book is a must-have!

41 of 47 people found the following review helpful:

4.0 out of 5 stars Good recipes and portion sizes, October 20, 2004

By	T. A Campbell "t_campbell" (King George, VA USA) - See all my reviews (REAL NAME)

I had lap-band surgery 8 months ago. I wish that I had this book just after surgery. There really are good suggestions of how to fit the recipes into your life at each stage after surgery (liquids, mush food, solids, etc.). The one thing that I didn't like is that her timeline of when to switch from liquids to mush foods, etc. was different than the one given by my Dr. I think that if one follows the Drs recommendations of when to switch and the cookbooks recommendations of how to adapt the recipes for each stage, this book could be a big help.