Guest guest Posted September 23, 2005 Report Share Posted September 23, 2005 Hi Sara:) I tried the cream of broth meat today and it was wonderful! Well I am now on 8 days post op and today I don't feel as upbeat as yesturday as the pain monster decieded to come back and vist today. Its not so much my lower jaw being sore its the top one. Underneath my nose where they did there cutting is where it seems to really flare up. Hardly any numbness at all. Just pain. Anyway I am still over the hump. I wonder if I am trying to do to much. I just can't stand sitting though. Anyway hope you are doing ok. Dennis~ In orthognathicsurgerysupport , sazymania <no_reply@y...> wrote: > Hi Dennis > > I remember that chicken and beef craving. I only wanted to eat salty > stuff and instead I was stuck with sweet stuff! Luckily these recipes > my mother pulled out for me just did the trick. I hope they fulfill > your craving. > > Happy continued recovery. Rest up and drink lost of liquids. > > Sara > > > > Hi All > > > > > > I thought these recipes would be useful for those of you who have > > > just come out of surgery. I've posted them in the past but they > may > > > have gone amiss. I'll add them to the links/database section of > the > > > site as well. > > > > > > Good luck to everyone about to undergo surgery and happy > continued > > > recovery to those post-op. > > > > > > Sara > > > > > > Cream of meat broth > > > > > > This is an Italian recipe that my mom uses for me and that really > > > helped get rid of my meat cravings. > > > > > > Take a couple of pieces of chicken, veal or any meat of your > choice > > > Put into a pot and boil with some water and a cube of bouillon > cubes > > > (meat stock of your choice e.g. if you put chicken to boil put in > > > chicken stock) > > > Once meat has boiled with broth throw into blender with some milk > (or > > > soy milk) and blenderize > > > Mix in an egg and parmesan cheese > > > Cook until creamy. Add pepper or salt as desired. > > > > > > Et voila', dinner is served. > > > > > > Banana Milkshake > > > > > > 1 banana sliced in pieces > > > 1 spoon of sugar or sweetener > > > Couple of cubes of ice > > > Add desired amount of milk > > > Add cinnamon, maple syrup or peanut butter if desired > > > Blend thoroughly > > > Drink up. > > > > > > Vichyssoise > > > (Leek Soup) > > > > > > A make ahead, favorite smooth and creamy soup, can be served hot > or > > > cold > > > 2/3 cup leeks, thinly sliced, white portion only > > > 1 small onion, sliced > > > 2 tablespoons butter > > > 2 1/2 cups potatoes, peeled and sliced > > > 2 cups chicken broth > > > Kosher salt to taste > > > 1 1/2 cups milk > > > 1 cup heavy whipping cream > > > > > > In a medium saucepan cook leeks and onion in butter until > vegetables > > > are tender but not brown. Stir in sliced potatoes, chicken broth > and > > > salt. Increase heat and bring just to a boil; reduce heat, cover, > and > > > simmer for 35 to 40 minutes or until potatoes are very tender. > > > Remove from heat. > > > > > > In a food processor, puree half the mixture until smooth. Pour > into a > > > large saucepan. Repeat with remaining mixture. (The soup can be > > > refrigerated at this point and completed the next day). When > ready to > > > serve, add milk and cream to the soup mixture. If serving hot, > heat > > > gently over medium heat stirring constantly. > > > > > > Cold cucumber soup > > > > > > 3 cucumbers (about 8 ounces each), peeled, seeded, and coarsely > > > chopped > > > 1 cup plain low-fat yogurt > > > 3/4 teaspoon salt > > > 1/4 teaspoon coarsely ground black pepper > > > 3 large ice cubes (about 1/2 cup) > > > 1 cup loosely packed fresh mint leaves, coarsely chopped > > > 1 cup of nuts coarsely chopped (optional) > > > > > > > > > 1. In blender, combine cucumbers, yogurt, salt, and pepper; blend > > > until smooth. > > > 2. With motor running and center part of cover removed, add ice > > > cubes, 1 at a time. Add mint and nuts and blend 5 seconds longer. > If > > > not serving right away, cover and refrigerate up to 1 day. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2005 Report Share Posted September 24, 2005 Hi Dennis, I'm so glad the cream of broth meat was to yoor liking. Nothing like having a satisfying meal:-) As for the pain, mine was the worst between day 7 and day 21 of the surgery. I think it was because I was slowly weaning myself off codeine and paracetamol and the steroids were coming out of my system (apparently they pump a lot of steroids into you during surgery so that you don't swell too much). Unfortunately as the steroids leave your system you start to suffer from withdrawal which can lead to bouts of depression and fatigue. Take it easy! You're still very early on in the recovery process. Give yourself a pat on the shoulder for being such a trouper so far and I promise things will get better with each day. The pain monster is your body's way of saying " hey dude, take it easy, I'm working here on recovering! " . I know it's hard to take it easy when you feel your whole life has been taken over from the surgery but pretty soon you'll be able to reap the benefits of your new bit and you'll find yourself constantly smiling:-) Keep up the good work! Sara > > > > Hi All > > > > > > > > I thought these recipes would be useful for those of you who have > > > > just come out of surgery. I've posted them in the past but they > > may > > > > have gone amiss. I'll add them to the links/database section of > > the > > > > site as well. > > > > > > > > Good luck to everyone about to undergo surgery and happy > > continued > > > > recovery to those post-op. > > > > > > > > Sara > > > > > > > > Cream of meat broth > > > > > > > > This is an Italian recipe that my mom uses for me and that really > > > > helped get rid of my meat cravings. > > > > > > > > Take a couple of pieces of chicken, veal or any meat of your > > choice > > > > Put into a pot and boil with some water and a cube of bouillon > > cubes > > > > (meat stock of your choice e.g. if you put chicken to boil put in > > > > chicken stock) > > > > Once meat has boiled with broth throw into blender with some milk > > (or > > > > soy milk) and blenderize > > > > Mix in an egg and parmesan cheese > > > > Cook until creamy. Add pepper or salt as desired. > > > > > > > > Et voila', dinner is served. > > > > > > > > Banana Milkshake > > > > > > > > 1 banana sliced in pieces > > > > 1 spoon of sugar or sweetener > > > > Couple of cubes of ice > > > > Add desired amount of milk > > > > Add cinnamon, maple syrup or peanut butter if desired > > > > Blend thoroughly > > > > Drink up. > > > > > > > > Vichyssoise > > > > (Leek Soup) > > > > > > > > A make ahead, favorite smooth and creamy soup, can be served hot > > or > > > > cold > > > > 2/3 cup leeks, thinly sliced, white portion only > > > > 1 small onion, sliced > > > > 2 tablespoons butter > > > > 2 1/2 cups potatoes, peeled and sliced > > > > 2 cups chicken broth > > > > Kosher salt to taste > > > > 1 1/2 cups milk > > > > 1 cup heavy whipping cream > > > > > > > > In a medium saucepan cook leeks and onion in butter until > > vegetables > > > > are tender but not brown. Stir in sliced potatoes, chicken broth > > and > > > > salt. Increase heat and bring just to a boil; reduce heat, cover, > > and > > > > simmer for 35 to 40 minutes or until potatoes are very tender. > > > > Remove from heat. > > > > > > > > In a food processor, puree half the mixture until smooth. Pour > > into a > > > > large saucepan. Repeat with remaining mixture. (The soup can be > > > > refrigerated at this point and completed the next day). When > > ready to > > > > serve, add milk and cream to the soup mixture. If serving hot, > > heat > > > > gently over medium heat stirring constantly. > > > > > > > > Cold cucumber soup > > > > > > > > 3 cucumbers (about 8 ounces each), peeled, seeded, and coarsely > > > > chopped > > > > 1 cup plain low-fat yogurt > > > > 3/4 teaspoon salt > > > > 1/4 teaspoon coarsely ground black pepper > > > > 3 large ice cubes (about 1/2 cup) > > > > 1 cup loosely packed fresh mint leaves, coarsely chopped > > > > 1 cup of nuts coarsely chopped (optional) > > > > > > > > > > > > 1. In blender, combine cucumbers, yogurt, salt, and pepper; blend > > > > until smooth. > > > > 2. With motor running and center part of cover removed, add ice > > > > cubes, 1 at a time. Add mint and nuts and blend 5 seconds longer. > > If > > > > not serving right away, cover and refrigerate up to 1 day. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.