RECIPES FOR LIFE AFTER WEIGHT-LOSS SURGERY, REVISED AND UPDATED: DELICIOUS DISHES FOR NOURISHING THE NEW YOU AND THE LATEST INFORMATION ON
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About the Author Margaret Furtado, M.S., R.D., L.D.N., a registered and licensed dietitian-nutritionist with almost 20 years' clinical experience, is currently part of the multidisciplinary team at the Massachusetts General Hospital-MGH Weight Center, where she counsels patients on both medical and surgical weight loss (including gastric bypass and gastric banding procedures). Prior to working at MGH, Ms. Furtado spent 4 years working at Tuftss New England Medical Center's (NEMC) Obesity Consult Center, providing both individual and group consultations for gastric bypass, gastric banding and BPD surgery patients. It was while at NEMC that she wrote Recipes for Life After Weight-Loss Surgery. Margaret earned her Master's degree in Nutrition and Dietetics at Florida International University in Miami, FL., and her B.S. degree in Nutrition and Dietetics from the University of Rhode Island. Ms. Furtado lectures across the country on issues pertaining to weight loss surgery.Margaret Furtado, M.S., R.D., L.D.N., is a registered dietitian specializing in weight loss surgery at such renowned hospitals as Tufts Medical Center, Massachusetts General Hospital, and Johns Hopkins Bayview Medical Center. She is a member of the Allied Health Committee of the American Society of Metabolic and Bariatric Surgery (ASMBS), and gives talks related to bariatric surgery and nutrition throughout the United States. Margaret is also a blogger on Yahoo! Health, covering various topics related to nutrition and weight loss. She received her undergraduate degree in nutrition from the University of Rhode Island, and her M.S. degree in nutrition and dietetics from Florida International University, where she also completed her RD training.Chef Joseph Ewing, B.S., is a graduate of Johnson and Wales University, with a bachelor's degree in culinary nutrition and an associate of science degree in culinary arts. Joseph is currently doing his dietetic internship at the University of Maryland Eastern Shore.Margaret Furtado, M.S., R.D., L.D.N., is a registered dietitian specializing in weight loss surgery at such renowned hospitals
as Tufts Medical Center, Massachusetts General Hospital, and Johns Hopkins Bayview Medical Center. She is a member of the Allied Health Committee of the American Society of Metabolic and Bariatric Surgery (ASMBS), and gives talks related to bariatric surgery and nutrition throughout the United States. Margaret is also a blogger on Yahoo! Health, covering various topics related to nutrition and weight loss. She received her undergraduate degree in nutrition from the University of Rhode Island, and her M.S. degree in nutrition and dietetics from Florida International University, where she also completed her RD training.Chef Joseph Ewing, B.S., is a graduate of Johnson and Wales University, with a bachelor's degree in culinary nutrition and an associate of science degree in culinary arts. Joseph is currently doing his dietetic internship at the University of Maryland Eastern Shore. Excerpt. © Reprinted by permission. All rights reserved. Pan-Seared Steak Tips with Mushroom Gravy JOE’S TIP: Try serving this delicious dish with rice or pasta and a side of sauteed vegetables. TEXTURE: Regular INGREDIENTS —Cooking spray —1 pound (455 g) sirloin steak, cut into 1/2-inch (1.25-cm) pieces —1 tablespoon (15 ml) extra-virgin olive oil —2 tablespoons (20 g) finely minced shallots —1 package (8 ounces, or 227 g) baby portabella mushrooms, sliced —1 teaspoon garlic, minced —1 tablespoon (15 ml) low-sodium soy sauce —3 tablespoons (23 g) whole-wheat flour —1 1/2 cups (355 ml) low-fat, low-sodium beef broth —1/2 teaspoon black pepper —1/4 teaspoon kosher salt —1/4 teaspoon dried thyme DIRECTIONS Heat a large skillet over medium-high heat. Coat the skillet with the cooking spray and brown the steak on all sides. Remove from the pan, and cover. Heat the olive oil in the pan and then add the shallots and mushrooms; sauté for approximately 4 minutes, or until the mushrooms and shallots are cooked through. Next, add the garlic and sauté
for another 30 seconds. Stir in the soy sauce. Sprinkle the flour over the mushroom mixture, and cook for approximately 1 minute, stirring constantly. Gradually stir in the beef broth. Add the pepper, salt, and thyme, and bring to a simmer. Cook for approximately 4 to 5 minutes, or until the mixture is thickened. Add the beef back to the pan and cook for another minute. YIELD: Makes 6 (about 3⁄4-cup) servings. NUTRITIONAL ANALYSIS Each with: Calories: 213.38 Protein: 24.31 g Carbs: 5.52 g Total Fat: 9.94 g Sat Fat: 3.20 g Cholesterol: 46.44 mg Sodium: 324.34 mg Sugars: 1.67 g Fiber: 0.95 g
RECIPES FOR LIFE AFTER WEIGHT-LOSS SURGERY, REVISED AND UPDATED: DELICIOUS DISHES FOR NOURISHING THE NEW YOU AND THE LATEST INFORMATION ON PDF
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RECIPES FOR LIFE AFTER WEIGHT-LOSS SURGERY, REVISED AND UPDATED: DELICIOUS DISHES FOR NOURISHING THE NEW YOU AND THE LATEST INFORMATION ON PDF
Weight loss surgery is only the first step to maintaining a healthy weight. Post-surgery is when it is most important to maintain proper eating habits with the right balance of nutrients. Recipes for Life After Weight-Loss Surgery, Revised and Updated provides you with a variety of tasty meals that are tailored for each stage of your post-operative eating plan. Included are meal plans, pantry lists, and 200 recipes that are delicious and specifically tailored to weight-loss surgery requirements: — Zucchini Frittata with Capers and Olives — Lavender-Blueberry Muffins — Sesame-Glazed Salmon — Fall Harvest Pumpkin Soup This revised and expanded edition includes 50 new recipes with nutritional analysis, meal plans for each post-op stage, and the latest information on weight loss surgery and procedures.
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Sales Rank: #92072 in eBooks Published on: 2011-12-01 Released on: 2011-12-01 Format: Kindle eBook
About the Author Margaret Furtado, M.S., R.D., L.D.N., a registered and licensed dietitian-nutritionist with almost 20 years' clinical experience, is currently part of the multidisciplinary team at the Massachusetts General Hospital-MGH Weight Center, where she counsels patients on both medical and surgical weight loss (including gastric bypass and gastric banding procedures). Prior to working at MGH, Ms. Furtado spent 4 years working at Tuftss New England Medical Center's (NEMC) Obesity Consult Center, providing both individual and group consultations for gastric bypass, gastric banding and BPD surgery patients. It was while at NEMC that she wrote Recipes for Life After Weight-Loss Surgery. Margaret earned her Master's degree in Nutrition and Dietetics at Florida International University in Miami, FL., and her B.S. degree in Nutrition and Dietetics from the University of Rhode Island. Ms. Furtado lectures across the country on issues pertaining to weight loss surgery.Margaret Furtado, M.S., R.D., L.D.N., is a registered dietitian specializing in weight loss surgery at such renowned hospitals as Tufts Medical Center, Massachusetts General Hospital, and Johns Hopkins Bayview Medical Center. She is a member of the Allied Health
Committee of the American Society of Metabolic and Bariatric Surgery (ASMBS), and gives talks related to bariatric surgery and nutrition throughout the United States. Margaret is also a blogger on Yahoo! Health, covering various topics related to nutrition and weight loss. She received her undergraduate degree in nutrition from the University of Rhode Island, and her M.S. degree in nutrition and dietetics from Florida International University, where she also completed her RD training.Chef Joseph Ewing, B.S., is a graduate of Johnson and Wales University, with a bachelor's degree in culinary nutrition and an associate of science degree in culinary arts. Joseph is currently doing his dietetic internship at the University of Maryland Eastern Shore.Margaret Furtado, M.S., R.D., L.D.N., is a registered dietitian specializing in weight loss surgery at such renowned hospitals as Tufts Medical Center, Massachusetts General Hospital, and Johns Hopkins Bayview Medical Center. She is a member of the Allied Health Committee of the American Society of Metabolic and Bariatric Surgery (ASMBS), and gives talks related to bariatric surgery and nutrition throughout the United States. Margaret is also a blogger on Yahoo! Health, covering various topics related to nutrition and weight loss. She received her undergraduate degree in nutrition from the University of Rhode Island, and her M.S. degree in nutrition and dietetics from Florida International University, where she also completed her RD training.Chef Joseph Ewing, B.S., is a graduate of Johnson and Wales University, with a bachelor's degree in culinary nutrition and an associate of science degree in culinary arts. Joseph is currently doing his dietetic internship at the University of Maryland Eastern Shore. Excerpt. © Reprinted by permission. All rights reserved. Pan-Seared Steak Tips with Mushroom Gravy JOE’S TIP: Try serving this delicious dish with rice or pasta and a side of sauteed vegetables. TEXTURE: Regular INGREDIENTS —Cooking spray —1 pound (455 g) sirloin steak, cut into 1/2-inch (1.25-cm) pieces —1 tablespoon (15 ml) extra-virgin olive oil —2 tablespoons (20 g) finely minced shallots —1 package (8 ounces, or 227 g) baby portabella mushrooms, sliced —1 teaspoon garlic, minced —1 tablespoon (15 ml) low-sodium soy sauce —3 tablespoons (23 g) whole-wheat flour —1 1/2 cups (355 ml) low-fat, low-sodium beef broth —1/2 teaspoon black pepper —1/4 teaspoon kosher salt
—1/4 teaspoon dried thyme DIRECTIONS Heat a large skillet over medium-high heat. Coat the skillet with the cooking spray and brown the steak on all sides. Remove from the pan, and cover. Heat the olive oil in the pan and then add the shallots and mushrooms; sauté for approximately 4 minutes, or until the mushrooms and shallots are cooked through. Next, add the garlic and sauté for another 30 seconds. Stir in the soy sauce. Sprinkle the flour over the mushroom mixture, and cook for approximately 1 minute, stirring constantly. Gradually stir in the beef broth. Add the pepper, salt, and thyme, and bring to a simmer. Cook for approximately 4 to 5 minutes, or until the mixture is thickened. Add the beef back to the pan and cook for another minute. YIELD: Makes 6 (about 3⁄4-cup) servings. NUTRITIONAL ANALYSIS Each with: Calories: 213.38 Protein: 24.31 g Carbs: 5.52 g Total Fat: 9.94 g Sat Fat: 3.20 g Cholesterol: 46.44 mg Sodium: 324.34 mg Sugars: 1.67 g Fiber: 0.95 g
Most helpful customer reviews 48 of 51 people found the following review helpful. Disappointed, Would Not Recommend By ASMJEM I am very disappointed in this cookbook. The "look inside this book" was very misleading and many of the bad reviews ring very true, after all. I will preface this with I am a big fan of low carb, Primal Blueprint, and Paleo/Whole30 ways of eating and, after surgery, I know this is the recommendation and what I'm looking forward to sticking with, just in much smaller and lower-in-fat portions. Well, although uber-low-fat, almost all of the recipes are useless to me and the information that I can use is in need of carb/process foods tweaks and/or pretty much 'no-brainer'-- except using cottage cheese as a base in salad dressing recipes, because that was one and only tip I did pick up, reading this book. But, if you were hoping to follow a low-carb or whole foods lifestyle after surgery, this is not your book. This was one of the two books recommended to me by my bariatric surgery center. The first book, eating well after weight loss surgery, was packed with creative recipes-- not one had potatoes, white bread, and sugar needlessly crammed into nearly every recipe. The other books I've bought for WLS cooking, although not as good as that book, in my opinion, also contain very good choice whole food ingredients. In this book, however, even the tomato soup has potatoes as one of the main ingredients (why would you do that?), and even some egg recipes have bread. There is an entire breakfast chapter devoted to omelets with basic ingredients and fancy names, a couple with bread, a cream of wheat recipe where you simply add protein powder, and I don't need to pay for a book to know that tip, French toast, using bread and basically your average French toast, which again, you don't need a recipe book for, and then pages upon pages of muffins using flour and other ingredients we're told to avoid. The shakes chapter is another basic, non-creative, needlessly-sugary-ingredient list of recipes. The salads have a lot more fruit and sugary ingredients than the other WLS cookbooks. A large chapter is devoted to sandwiches, with breads, and not really anything worth using w/o the breads because they are so basic. Even the soups are full of ingredients like rice, potatoes, macaroni, and flour. Bread crumbs are everywhere, so many
places they just don't need to be. Corn meal makes appearances too. I hate to tear anyone's hard work apart but, flipping through the entire book, almost all of these recipes in this book are very carb-y and just basic, boring, no-brainer recipes with no creativity and not good choices. I would not recommend this book to anyone and plan to share my poor opinion of it to my surgeon, dietician, support groups, and boards. 0 of 0 people found the following review helpful. Great tool for after surgery By Georgia E This book was very helpful after surgery, with making meal plans and basic ideas. It has sections for the different post op stages. 0 of 0 people found the following review helpful. Delicious recipes By xiomara palacios It help since My mom got the surgery it has good recipes we just manage the portions See all 67 customer reviews...
RECIPES FOR LIFE AFTER WEIGHT-LOSS SURGERY, REVISED AND UPDATED: DELICIOUS DISHES FOR NOURISHING THE NEW YOU AND THE LATEST INFORMATION ON PDF
Guides Recipes For Life After Weight-Loss Surgery, Revised And Updated: Delicious Dishes For Nourishing The New You And The Latest Information On, from easy to difficult one will certainly be an extremely valuable jobs that you could take to change your life. It will not give you negative declaration unless you do not obtain the definition. This is undoubtedly to do in reviewing a publication to conquer the significance. Generally, this e-book qualified Recipes For Life After Weight-Loss Surgery, Revised And Updated: Delicious Dishes For Nourishing The New You And The Latest Information On is checked out considering that you truly such as this kind of publication. So, you can get less complicated to understand the impression as well as definition. As soon as longer to consistently remember is by reading this e-book Recipes For Life After Weight-Loss Surgery, Revised And Updated: Delicious Dishes For Nourishing The New You And The Latest Information On, you can satisfy hat your inquisitiveness start by completing this reading ebook. About the Author Margaret Furtado, M.S., R.D., L.D.N., a registered and licensed dietitian-nutritionist with almost 20 years' clinical experience, is currently part of the multidisciplinary team at the Massachusetts General Hospital-MGH Weight Center, where she counsels patients on both medical and surgical weight loss (including gastric bypass and gastric banding procedures). Prior to working at MGH, Ms. Furtado spent 4 years working at Tuftss New England Medical Center's (NEMC) Obesity Consult Center, providing both individual and group consultations for gastric bypass, gastric banding and BPD surgery patients. It was while at NEMC that she wrote Recipes for Life After Weight-Loss Surgery. Margaret earned her Master's degree in Nutrition and Dietetics at Florida International University in Miami, FL., and her B.S. degree in Nutrition and Dietetics from the University of Rhode Island. Ms. Furtado lectures across the country on issues pertaining to weight loss surgery.Margaret Furtado, M.S., R.D., L.D.N., is a registered dietitian specializing in weight loss surgery at such renowned hospitals as Tufts Medical Center, Massachusetts General Hospital, and Johns Hopkins Bayview Medical Center. She is a member of the Allied Health Committee of the American Society of Metabolic and Bariatric Surgery (ASMBS), and gives talks related to bariatric surgery and nutrition throughout the United States. Margaret is also a blogger on Yahoo! Health, covering various topics related to nutrition and weight loss. She received her undergraduate degree in nutrition from the University of Rhode Island, and her M.S. degree in nutrition and dietetics from Florida International University, where she also completed her RD training.Chef Joseph Ewing, B.S., is a graduate of Johnson and Wales University, with a bachelor's degree in culinary nutrition and an associate of science degree in culinary arts. Joseph is currently doing his dietetic internship at the University of Maryland Eastern Shore.Margaret Furtado, M.S., R.D., L.D.N., is a registered dietitian specializing in weight loss surgery at such renowned hospitals as Tufts Medical Center, Massachusetts General Hospital, and Johns Hopkins Bayview Medical Center. She is a member of the Allied Health Committee of the American Society of Metabolic and Bariatric Surgery (ASMBS), and gives talks related to bariatric surgery and nutrition throughout the
United States. Margaret is also a blogger on Yahoo! Health, covering various topics related to nutrition and weight loss. She received her undergraduate degree in nutrition from the University of Rhode Island, and her M.S. degree in nutrition and dietetics from Florida International University, where she also completed her RD training.Chef Joseph Ewing, B.S., is a graduate of Johnson and Wales University, with a bachelor's degree in culinary nutrition and an associate of science degree in culinary arts. Joseph is currently doing his dietetic internship at the University of Maryland Eastern Shore. Excerpt. © Reprinted by permission. All rights reserved. Pan-Seared Steak Tips with Mushroom Gravy JOE’S TIP: Try serving this delicious dish with rice or pasta and a side of sauteed vegetables. TEXTURE: Regular INGREDIENTS —Cooking spray —1 pound (455 g) sirloin steak, cut into 1/2-inch (1.25-cm) pieces —1 tablespoon (15 ml) extra-virgin olive oil —2 tablespoons (20 g) finely minced shallots —1 package (8 ounces, or 227 g) baby portabella mushrooms, sliced —1 teaspoon garlic, minced —1 tablespoon (15 ml) low-sodium soy sauce —3 tablespoons (23 g) whole-wheat flour —1 1/2 cups (355 ml) low-fat, low-sodium beef broth —1/2 teaspoon black pepper —1/4 teaspoon kosher salt —1/4 teaspoon dried thyme DIRECTIONS Heat a large skillet over medium-high heat. Coat the skillet with the cooking spray and brown the steak on all sides. Remove from the pan, and cover. Heat the olive oil in the pan and then add the shallots and mushrooms; sauté for approximately 4 minutes, or until the mushrooms and shallots are cooked through. Next, add the garlic and sauté for another 30 seconds. Stir in the soy sauce. Sprinkle the flour over the mushroom mixture, and cook for approximately 1 minute, stirring constantly. Gradually stir in the beef broth. Add the pepper, salt, and thyme, and bring to a simmer. Cook for approximately 4 to 5 minutes, or until the
mixture is thickened. Add the beef back to the pan and cook for another minute. YIELD: Makes 6 (about 3⁄4-cup) servings. NUTRITIONAL ANALYSIS Each with: Calories: 213.38 Protein: 24.31 g Carbs: 5.52 g Total Fat: 9.94 g Sat Fat: 3.20 g Cholesterol: 46.44 mg Sodium: 324.34 mg Sugars: 1.67 g Fiber: 0.95 g
Thinking about guide Recipes For Life After Weight-Loss Surgery, Revised And Updated: Delicious Dishes For Nourishing The New You And The Latest Information On to check out is additionally needed. You could pick guide based on the preferred motifs that you such as. It will engage you to like reviewing other books Recipes For Life After Weight-Loss Surgery, Revised And Updated: Delicious Dishes For Nourishing The New You And The Latest Information On It can be also regarding the need that obligates you to check out guide. As this Recipes For Life After Weight-Loss Surgery, Revised And Updated: Delicious Dishes For Nourishing The New You And The Latest Information On, you can discover it as your reading publication, also your preferred reading book. So, locate your favourite book below as well as get the connect to download guide soft file.
