Holiday Eating, Nutrition, Post-Surgery

Holiday Eating after Weight Loss Surgery

 Traditionally, the holiday season spanning

November into the New Year is especially

challenging for weight control.

 

The winter season evokes cravings for “comfort”

foods characterized by warm, soothing

meals rich in fat and carbohydrates, or

sweet baked goods with their enticing aromas.

 

If you’re in a quandary as to how to

navigate through the holiday eating maze,

check out these suggestions on what foods

to select for any diet stage after surgery.

 

Note that your portions are very small in

the first several weeks after surgery. You

may tolerate only a few spoonfuls per

meal. It’s important to always stop when

you are full. Shift your focus on spending

quality time with loved ones instead of the

feasting aspect.

 

 

 

 

 

 

 

Diet Stage Main Sides Dessert

 

Full Liquids

Sip 1 oz

at a time

Butternut  squash soup (plus unflavored protein) N/A Low fat Greek vanilla yogurt sprinkled

w/ cinnamon

 

Pureed

1-2 oz

(1/4 cup)

Pureed turkey or ham combined w/ low-fat cottage or ricotta cheese. Serve w/ a spoonful of light gravy.

 

Pureed steamed green beans or carrots w/ dash of lemon juice and dill.

 

Mix canned pumpkin w/ vanilla protein shake; sprinkle with cinnamon & nutmeg.

 

 

Soft

2-4 oz

(1/2 cup)

Tender, moist dark or white meat turkey w/ light gravy Roasted acorn squash; Roasted onions, creamed with broth and

low-fat milk

 

Panna Cotta

 

Regular

1 cup

Tender, moist dark or white meat turkey

w/ light gravy.

Moist baked ham, pork tenderloin, or roast beef

 

Sautéed asparagus

Roasted sweet potatoes in olive

Sugar-free pumpkin

pie (w/o crust)

Sugar-free, low-fat cheesecake

 

 

 

 

 

 

 

 

 

 

 

 

 

ange Panna Cotta with Berry Coulis

Orange Panna Cotta w/ Berry Coulis

By Susan Maria Leach, Before & After:

Living and Eating Well after Weight

Loss Surgery

Makes 4- ½ cup servings

Calories 110, fat 2 g, carbs 15 g,

protein 8 g

1 pint vanilla low-fat yogurt sweetened

with Splenda (Blue Bunny Lite or

Dannon Light & Fit)

1/3 cup Splenda Granular

1 ½ tsp vanilla extract

1 tsp freshly grated orange zest,

lightly packed

2 tsp unflavored gelatin

(about 2/3 packet)

5 Tbsp fresh orange juice

1 cup fresh strawberries

(or unsweetened frozen

strawberries, thawed)

2 Tbsp Smucker’s Light Sugar Free

Strawberry Preserves

In a large bowl, whisk together the

yogurt, Splenda, vanilla, and orange

zest. In a very small saucepan

sprinkle the gelatin over the 3

Tbsp of orange juice and let

stand undisturbed for 1 minute

to soften. Warm the mixture

over low heat until the gelatin

has completely dissolved.

Whisk warm gelatin into the

yogurt mixture and pour into

4 ramekins or custard cups.

Chill the panna cotta at least

6-8 hours, until firm.

Place the berries, remaining

2 Tbsp of orange juice, and

preserves in a food processor

or blender and process

until smooth, adding a little

additional orange juice if

needed to make a puree. Cover

and chill the sauce.

To serve, run a knife around

the edge of each panna cotta,

dip the ramekin, almost to the rim, into a bowl of very hot water for 15 seconds, cover

with a dessert plate, and flip. Pour some of the berry coulis around each custard and

serve immediately.

 

Healthy Living Resources Online

 

http://BariatricEating.com. If you have

never surfed onto this site, then head

on over! The author of Before & After,

Susan Maria Leach extends her insights

as a gastric bypass surgery patient and

expertise as a food gourmet to the web.

Find more recipes and tips to make it

through the challenging world of eating

after bariatric surgery.

http://EatingWell.com. Need recipes to

plan a healthy holiday menu or just for

everyday cooking? This online resource

provides thousands of great recipes and

includes nutrition information for each dish.

Still analyze any recipe for added sugars

to prevent dumping syndrome.oange Panna Cotta with Berry Coulis

 

http://HealthyDiningFinder.com. The

average American adult eats out 6-8 meals

per week. Eating out often translates to

weight gain due to large portions and

high-calorie, high fat, and high sodium

choices. Need a way to dodge a dining

disaster? Check out an online tool

developed by registered dietitians to help

health-conscious consumers enjoy a meal

out while still managing their weight.

You simply enter in your zip code and the

program will show you a list of several

nearby restaurants, from fast food to fine

dining, with

the healthiest

menu choices

available. It

could not get

any easier!

http://www.superfoodsrx.com/

superfoods. The foods we consume in

our modern society are increasingly

more processed and stripped of natural

nutrients that our bodies need to fight

disease and maintain a healthy body

weight. Processed convenience foods

are popular because most of us are

always on-the-go with little time to

prepare meals from scratch. Eating

high quality foods are even more

important after weight loss surgery

when portions are limited. Dr. Steven

Pratt, “The Food Dude,” promotes

a list of minimally processed and

highly nutritious “superfoods.” Learn

more about these nutritious foods and

see for yourself how often you are

incorporating superfoods into your

regular diet.

zest. In

 

About Janet Klein

Janet Klein, MS, RDN, CDN, CDE. is Orange Regional's Bariatric Surgery Program Director. She received her Bachelor of Science Degree in Dietetics from the State University College at Oneonta and her Master of Science in Education from Queen’s College University. She is a Certified Diabetes Educator, a Registered Certified Dietitian-Nutritionist, American Heart Association Certified Cardiovascular Counselor and a member of the Integrated Health group of the American Society for Metabolic and Bariatric Surgery (ASMBS). She brings more than 35 years of clinical, educational and leadership experience to Orange Regional, where she spearheaded the Bariatric Surgery program in 2008, received Accreditation for the program through the American Society for Metabolic and Bariatric Surgery (ASMBS) in 2011, re-accredited the program through the American College of Surgeons (ACS) Bariatric Surgery Quality Improvement Program (MBSAQIP) in 2014, and continues to lead the program with passion 10 years later. Janet can be reached at 845-333-2123 or jklein@ghvhs.org.

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