Tuesday, August 26, 2014

Post Weight Loss Surgery Menus: A day in my pouch

A day in my pouch is a series of blog posts to show what a typical daily menu looks like in my post weight loss surgery world. Here's what I ate today. Hope it give other post-op a few new ideas. The blog is a recommended site by many bariatric programs but everyone's program is different so keep that in mind and when in doubt, print it out and get the thumbs up from your program.

Breakfast: I am so done with summer. Summer however isn't done with us as apparently it's going to be nearing triple digits this week. Ugh. I can not wait for Fall. I was wishful thinking yesterday by breaking out the pumpkin for this protein packed dip.

Fall Recipes Sugar Free Diabetes Weight Loss Surgery Gastric Bypass Health Fitness Bariatric Recipes Cooking 

Shelly's Pumpkin Ricotta Apple Dip

1/4 cup Ricotta Cheese
1/4 cup Pumpkin Puree (not pie filling)
1/2 teaspoon Pumpkin Pie Spice
2 Tablespoons Sugar Free Torani Syrup (any flavor you love)
6 Almonds, crushed

Mix all ingredients together except crushed almonds (sprinkle those on top) I used Sugar Free Vanilla Syrup (SF Caramel, SF Pumpkin Pie, SF Brown Sugar Cinnamon, SF Vanilla Bean all would be yummy or honey if you don't do the SF Syrup thing) I used Blue Diamond Honey Vanilla Almonds (put them in a snack sized baggie and crushed them with a can) for a little crunch factor.

Fall Recipes Sugar Free Diabetes Weight Loss Surgery Gastric Bypass Health Fitness Bariatric Recipes Cooking 

I dipped Fuji apple slices but this dip would be great smeared on ricotta pancakes or as a filling for crepes.

Lunch: I took a gorgeous tomato I bought at the Farmer's Market on Saturday, sliced it and spooned one of those Starkist Tuna Creations Packets on top of the slices. Have you seen all of the flavors of these tuna packets they have now: Lemon Pepper, Ranch, Hickory Smoked, Herb & Garlic, Sweet & Spicy, well and Plain of course.

They are between 80-110 calories each. Oodles of protein between 16-19 grams per pouch. I have found them for around $1 at my local supermarkets and Walmart, so a super cheap protein packed lunch. My favorites are the Herb and Garlic and Lemon Pepper. You can eat them right out of the pouch. They really don't need anything added. You can of course make tuna salad with them. Add Greek yogurt, chopped celery, pickle and all that but I just spooned it straight out of the packet onto the slice of tomato, a few twists of black pepper, sprinkle of sea salt, topped it with a slice of really good cheddar cheese and broiled it till it was all melty and bubbly. Voila. A breadless, low carb, tuna melt. A single tuna packet made 2 tuna melts and 1 was plenty for me for lunch.

Dinner: This was a perfect Meatless Monday dinner, lots of protein from the eggs. cheese, Greek yogurt. If you wanted you could serve these with a green salad or bean salad or topped with a egg for dinner or breakfast. I had them as is with a dollop of yogurt dip.

Weight Loss Surgery Friendly Low Carb Healthy Vegetarian Gastric Bypass VSG WLS RNY

Shelly's Vegetable Fritters

1 cup Zucchini, shredded
1 cup Carrot, shredded
2 Eggs, beaten
1/4 cup Parmesan Cheese
3 Tablespoons Multigrain Pancake Mix
1 Tablespoon Dried Chives
1 Tablespoon Oregano
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
a few twists of Black Pepper

Shred the carrot and zucchini. Let sit for about an hour in a colander, allowing them to drain. Squeeze to remove any remaining liquid. The veggies should be fairly dry. Mix all the ingredients together. I just bought a veggie spiral slicer so next time I make these I will give that a try... this time I just used my shredder attachment on my Kitchen Aid but you know those big things are a pain to clean. Hoping the little gadget works like the infomercial says it will. You could even just get a scoop of shredded veggies from a to-go salad bar if you have one in your local supermarket. We have a couple of great ones and sometimes when I just need a little bit of something it's easier to buy a scoop or 2. Not as cost effective usually but convenient and less cleanup.


Using a 1/4 cup measure make patties. Place in pan and flatten slightly. I saute 4 at a time in a 10" non stick pan with a Tablespoon of oil on medium heat. Cook about 5 minutes on one side. When you see the edges are golden, flip and continue about 5 minutes on other side till golden brown and crispy. Makes 6 patties. Leftovers keep in fridge for a few days. To reheat, nuke a minute then place under the broiler a few minutes to crisp back up.

I served them with Parmesan Herb Yogurt Dip

3 oz. Greek Yogurt, plain
1 Tablespoon Parmesan, grated
1/2 teaspoon Oregano
1/2 teaspoon Fresh Basil
Salt to taste

Mix till well blended.

Snacks: Lots of coffee at the house and while I was out and about I made a Starbuck's pit stop and had a 3 pump (Grande usually has 4) Iced Sugar Free Vanilla Soy Latte.


and about 3/4 of a bag of Kay's Cinnamon Almond Protein Cookie Bites when I watched a little of the Emmy's last night. I like to watch the arrivals after that I lose interest. I wanted to see the Robin Williams tribute. I haven't been as affected by a celebrity death before. Princess Diana is one that comes to mind but I think because Robin's movies have been such a part of our lives for years that it really did feel like a family friend had died. I've been wanting to pop in Good Will Hunting or Dead Poet's Society and have my own tribute day, maybe this weekend.

Gluten Free Protein Snacks

I've got a few fun things coming up very soon on the blog so you will want to check in and be sure to friend me on Facebook and Twitter to not miss out on any of the fun!

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Lisamedinafw said...

I love the Tuna Creations! A little dill relish added, great lunch!

Julia said...

I have one of the spiral veggie slicers, works great. Great substitute for pasta in Spaghetti and meatballs.

Ann Smiley said...

Thanks for the pumpkin dip recipe! I'm off for a girl's weekend - am taking the pumpkin dip and apple slices, made both blueberry and pumpkin protein mini muffins to help me stay on track!

Been using your recipes for the last 18 months - been so helpful during this journey!

Anonymous said...

Shelley - here is a similar recipe to your fritters, with a Greek twist.
3 c grated zucchini
1 tsp salt
3 eggs
1 c grated feta
1.5 tsp fresh minced mint leaves
3 tbsp flour
salt, pepper, butter.
Mix zucchini & salt in collander, and let stand for about an hr. Squeeze as much moisture out as you can. Add eggs, zucchini, cheese, mint, flour and pepper to taste. Fry in a bit of butter and PAM mix, 1 tbsp at a time, turning to brown both sides. Serve with a bit of butter and salt, or tzatziki dip. These are a go to for me when I want a salty something something...... Hope you like them! Jan

Michelle "Shelly" said...

:) Thanks all!

Oooh Jan I'm gonna give those a try they sound delicious. TY!