Some basic recipes

Last night I went to the monthly meeting of the Bariatric Support Group at Calderdale Hospital.  As usual, it was nice to meet up with other group members and to share experiences both pre- and post-operation.  I’ll touch on some of the issues raised over the next few days, but one of the topics raised last night was food suitable for post-op patients, or those undergoing the pre-operative Liver Reduction Diet. The LRD is a special three-week diet that is designed to reduce sugar and glycogen in the body and its main benefit is that when you do undergo surgery, you may well be able to have keyhole surgery, rather than a more invasive operation.

We have a private Facebook group where we are able to share and post our thoughts, feelings and ideas and the site contains a number of recipes that group members have posted.  Obviously some people are not fans of Facebook or unable to access it and so I am reprinting some of the recipes here.

Lentil Curry – Post-op Recipe

  • 4 large onions chopped small,
  • 1 kilo of lentils (orange ones),
  • curry powder to taste,
  • garlic paste to taste,
  • tomato paste to taste,
  • 5 litres of stock (4 beef Oxo cubes).

Using a very large pan (the member who suggested this uses a 10 pint stainless steel one with lid from Ikea), heat some oil, about 4 tablespoons and add the chopped onion.  Fry until the onion softens, then add the lentils, and thoroughly mix the lentils in with the onion.  Add the curry powder, garlic and tomato, again mixing thoroughly.

When the mixture is even in colour, add the stock (made with boiling water), and again mix thoroughly, stirring regularly. Simmer the mixture, topping up with boiling water over the next hour or until the lentils start to soften.  Turn off the heat and move it off the ring you have been using and allow to cool for 3-4 hours, and then transfer to a ceramic mixing bowl to aid the cooling down process.  When it is cold, then portion for freezing.

Use plastic freezer boxes, 0.6l in size and portion the curry and freeze.

To serve, defrost a portion thoroughly and warm through.  Serve with some mashed potato.

Pizza – Post Op Recipe

This is ideal when your craving is for “something sinful”.  Peppers, onion, mushroom and sweetcorn are ideal.

  • 6 inch Whole Wheat Tortilla Wrap
  • Tomato Sauce/Paste ( you must watch the sugar content of certain sauces, if you’re especially sensitive to dumping! – I’ll talk about this during the week!)
  • Veg (whatever takes your fancy – mushroom, sweetcorn, onion and peppers!)
  • Chicken Pieces, usually best from pre-cooked packs, or if you have any leftover meats at all, use them! However, you must remove all skin / fat. Smoked bacon lardons (without any fat) are available from some supermarkets and are again a nice topping, if you like meat.  Vegetarians can use cooked quorn.
  • Grated Cheese (low fat,  of course)

Preheat oven to 180 Celsius (Gas Mark 4, 325 degrees Fahrenheit) although this recipe also works well using a grill.  Assemble your Pizza:- spread the tomato around the base, add meat, veg and cheese to top.
Put in oven on a baking tray until cheese has melted (approx 15-20 mins depending on how much cheese/meat you use).

Omelette   Post-op Recipe

  • 1 teaspoon diced onion
  • 1/4 teaspoon nutmeg (optional or other spice to taste)
  • Cooked chicken, or other meat (all fat or skin removed), smoked bacon lardons (no fat) or Quorn pieces.  Alternatively, a tablespoon of grated low-fat cheese can be used.
  • 1 or 2 eggs (depending how far post-op you are, but see tip at end of  recipe)
  • 2 tablespoons water

In a small bowl, combine meat, Quorn or cheese, onion and spice.

Whisk eggs and water in another bowl until fully blended.  Warm a small fry pan or omelette pan and use a little One-Cal fry spray.  Add the egg mixture and fry until no runny egg mixture remains and then add the filling.  Cook thoroughly.  Fold the omelette and then finish either in the pan or brown the omelette under the grill.

Eggs are a good quick source of protein.  Here’s an additional tip.

Use up the leftover omelette. Cut the omelette into thin strips (about 1cm wide). Then mix with a fresh leaf salad (i.e. peppers, onion, salad leaves, carrot to suit your tastes).

I’ll be back with more recipes soon.

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2 thoughts on “Some basic recipes

  1. Rice and pasta are not good for gastric bypass patients post-op. They swell up and fill you which could prevent you from getting important protein and suchlike.

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