Re: For Bobbie: Recipes and new foods

[Guest guest]

Bobbie,

Are you the same Bobbie that I met last week at the Richmond Support

Group Meeting?

I am just starting the process (Orientation next Tuesday!)but I

already purchased an Eating Well after Weight Loss Surgery Cookbook

by Levine & Bontempo-Saray. It has 140 low fat, high protein

receipes with serving guidelines depending on what stage of the

program you are. Example serving guideline for Pork with Onions and

Capers receipe. For Bypass patients (they also have lapband

guidelines too) at Weeks 1-4: Puree 2 ounces of cooked porked with

2 tablespoons of onion sauce; For Weeks 5-8: Chopped 2 ounces of

cooked pork and top with onion sauce; For Weeks 9+: Serve 2-4 ounces

of cooked pork and top with onion sauce. Of course, all the

nutritional values are listed out for each receipe.

Since I am just starting the process, I haven't validated anything

from the receipe book with what we are taught by Richmond.

If you are the Bobbie that I met last week - I am more than happy to

loan you the book for a while until I need it. Just let me know.

Does anyone else from this message board have this book and found it

helpful?

Thanks,

Sue from Vacaville

>

> I am wondering if there are any good recipes out there for me. I

have

> been eating my soild food for a few days and really want to try

> something new. High protien less fat and all that.....

> Any suggestions?

> Bobbie

>