Recipes For Life After Weight Loss Surgery Book Review

Here’s another book that I recently picked up from my local library to check out. Actually I mistakenly got two copies of the book because the covers were different. One is the original book published in 2006 and the other is a revised edition published in 2012. The books contain the same recipes and almost the same information.

Recipes For Life After Weight Loss Surgery

The difference between the books is the updated version has added in information about the vertical sleeve. They have also updated the recipe information from indicating when a particular recipe could be eaten in weeks (ex: 6 to 8 weeks post op) to the type of texture (puree, mechanical soft, regular). I think these updates are very useful. The sleeve is becoming more popular so it’s good they have added information about eating for the sleeve. It also seems that many surgeons are moving to describing the post op diet by the texture rather than the number of weeks after surgery. Looking back at my old paperwork, from almost 9 years ago, my hospital broke eating down into stages. They listed the types of food to eat at each stage. In a way they set up the stage by texture which would have been much easier to understand as a patient then trying to remember what food was in each stage.

The book starts with some basic weight loss surgery guidelines when it comes to eating. It covers fluids, protein, carbs, sugars, fats, nutrients and even that question that EVERY post op patient has: how many calories should I eat? From there the book moves on to important post op information such as your appetite, tips for eating with a newly created stomach, dumping, weight loss slowing down, protein and exercise. Extensive information isn’t provided but the basic overview is quite good and one that a new post op can easily refer back to when they have questions. After this comes the stages/textures of food (clear liquids, full liquids, puree, mechanical soft and regular) with a description of the types of foods that generally have the texture for that stage. Such as mechanical soft foods are usually soft and mushy or minced.

Rather than lump all weight loss surgery patients together when discussing food and textures/stages they have a nicely written section for each type of surgery. Gastric banding folks can read through their section to see what types of foods work for them at each texture stage. They will also find tips on how to eat for their particular surgery. Besides the RNY and gastric band they also cover the vertical sleeve and biliopancreatic diversion (with or without the duodenal switch).

There’s additional information about types of sweeteners, protein powders and tips for stocking your kitchen before the book moves into the actual recipes. As for the recipes, they cover the range of daily meals including a few desserts. Most of the recipes are nice and easy with a few that might call for some added steps or ingredients that you would not normally have on hand. Some recipes are designed to be a single serving such as all the breakfast egg scrambles. Most others make multiple servings and are good if you are feeding several people. Each recipe includes a nutritional analysis as well as a serving size for WLS patients which often means a 1/2 to 1 cup serving size. Once the recipes move to the regular texture stage the serving sizes increase which is normal since your new stomach can now hold more.

The one thing that jumped out at me are the pictures. Please remember that this is a book and they must display the food in a artistically pleasing manner. The amount of food shown is most likely NOT what you will be able to eat in many cases such as the three pieces of fresh toast topped with berries or the mound of 20 or so shrimp on a plate. It may sound like a nit picky thing to complain about but I know I personally have spent most of my life with too much food on my plate. It’s very difficult for me to “eyeball” a 1/2 cup serving size especially if using a larger plate. I have to constantly watch how much I put on my plate which is why the  pictures of the food jumped out at me.

As for the recipes I have made the tomato Parmesan soup, kale apple and lentil soup, baked sea bass (made with tilapia instead) and the pot roast a la Sara. Later today I’m trying out the Almond milk rice pudding and tomorrow we are having the Asian chicken wraps. All were very easy to make and quite good. A few other recipes that caught my eye were the homemade dressing made with cottage cheese instead of mayonnaise, homemade green bean casserole (not made with canned cream of mushroom soup) and a brussel sprout hash (hey I’m not the only one who makes hash with sprouts!).

Overall I really liked the books and the way the information was presented. The recipes are easy to make and the ones I tried tasted very good. Nothing overly fussy to make. No weird ingredients that need to be purchased from a specialty store required. I would highly recommend this book for both new post ops as well as those further out who might be looking to get back on track.

Interested in this book? Click the link, head to amazon and pick up a copy for yourself (yes I earn a small fee from the purchase) or check out my Amazon Store to see the other WLS related books that I enjoy.

Got a favorite weight loss surgery book? Leave a comment below and let others know what you liked about it.

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