In April 2003 Patt Levine underwent “Lap-Band” gastric surgery, one particular of the primary bariatric surgeries getting widely practiced these days. As a lifelong foodie, she was expecting the worst when her surgeon’s nutritionist handed her dietary guidelines to comply with post-surgery, and she was right. With her decades of cooking capabilities, she immediately set out to devise low-fat dishes that would be just as scrumptious pureed and chopped as they would be served complete. As an added dilemma, she wanted to cook for her husband at the exact same time. This very first-ever cookbook for the hundreds of thousands who are lining up for bariatric bypass surgery is proof that it can be completed. With collaborator Michele Bontempo-Saray, the author has created 125 recipes that include no added sugar, are really low in fat, and get their carbohydrates virtually exclusively from fruits and vegetables. Each recipe contains specific recommendations for preparation of the dish for every stage of the eating applications for Lap-Band, gastric bypass, and Biliopancreatric Diversion Duodenal Switch (BPD-DS) patients, as effectively as suggestions for sharing meals with these who have not gone by way of gastric surgery. Inventive recipes cover every meal and meals-breakfast and brunch, soups, vegetables, main courses, and sweet indulgences.
- Over 140 Delicious Low-Fat, High-Protein Recipes
- Recipes for the Weeks, Months and Years Right after Surgery
- Foreword by William B. Inabnet, MD
- Meredith Urban-Skuro, MD, RD, Consulting Nutritionist