Bariatric Recipes

[Joe Blow]

Next month I'm going to have bariatric surgury. After recovering, I'm
going to only be able to eat 150mg per meal, but I have to eat 4-5 times
a day. I can have relatively normal foods after I adjust, but in tiny
portions.

Any suggestions for food that can be cooked, and reheated that will
actually be good? My dietition gave me suggestions for the kinds of foods
to eat, but not actually how to cook then, except obviously nothing deep
fried, etc.

[Dave Smith]

How about chia. You might be able to eat 1 or 2 seeds for that 150 mg.

[Sheldon Martin]

Do you have a wife/girlfriend/relative/fagfriend?
No real doctor would release you knowing that there's no one to care
for you. With that name you are obviously a spammer. Hook up with
Kootchie, he will care for you, he's a nurse, with 20 minutes
experience. hahahahaha

[Jason Evans]

On Sat, 26 Dec 2020 16:05:26 -0500, Dave Smith wrote:

> How about chia. You might be able to eat 1 or 2 seeds for that 150 mg.

Sorry, my typo. It's 150ml (mililiters) not mg.

This is what a 150ml food plate looks like:
https://www.amazon.com/Bariatric-Portion-Containers-Borosilicate-Post-
Surgery/dp/B088H143YL/

[jmcquown]

On 12/26/2020 4:16 PM, Sheldon Martin wrote:
> Do you have a fagfriend?
>
I thought you and your brother might ask that.

[Ed Pawlowski]

List what she suggested and we can give ideas on how best to cook them.

Backed chicken would be a good start and can be eaten hot or cold. Put
in a few thighs for about 45 minutes in the oven and you have four meals
or more. Roast some veggies with it.

Mac & cheese would be good too. From scratch is good but the box stuff
will work and again, you can get a couple of meals from it.

[cshenk]

Lots of them Joe, and yes, you will be limited to how much at one
sitting. Best to ask in 'volume' as that's really what you need. mg
is a weight.

They should be telling you NOW what to get as you need to have it handy
at home.

https://www.mayoclinic.org/tests-procedures/gastric-bypass-surgery/in-depth/gastric-bypass-diet/art-20048472

Mayoclinic link. It you list which ype of bariatric surgery, it would
help. The diet advice isn't the same with all of them.

For now, I'm going to estimate the total volume should not exceed 1/2
cup at the start. Please run that and any below by your medical staff.

That is 1/2 an 'Ensure' bottle. The mayo link says 3-6 tablespoons per
meal but they use a 6 meal plan.

It's pretty much just liquids and purees at the starting weeks.

I am told by others who've had various procedures called 'bariatric
surgery' that you don't want any foods that cause you gas. That means
anything from the cabbage family (includes brussell sprouts) and
generally no beans (canned or otherwise). If you are even a little
lactose intolerant, skip all milk, cheese, and butter for a bit then
you can slowly add back later to your tolerance. Minimal onion is
generally listed too.

For pureed items, it may sound silly but it's appropriately sized and
with a little adult seasoning, work better than you'd think! Babyfood
jars have just about the right amount and all are easily digested.

Once you can eat more than pureed things, the following items are small
batch friendly and easy to digest:

Frozen veggies (just about all but brussells sprouts and corn
initially). They are easy to portion out. You can use canned too but
with the cans being far larger than you'd eat in a day, become
problematic. Nothing wrong with fresh but unless you have other eaters
at home, they will spoil before you get to them.

Canned meats such as Tuna, chicken, vienna sausages work well for small
batches. Potted meats may suit you (not all are bad!). Don loves the
canned Kippers and I like the upper end canned sardines. Watch the
cheap tuna as not worth feeding a cat.

Eggs. Probably 1 a day. Consider the ones in the freezer or chiller
section that you can portion easily.

https://www.amazon.com/Vital-Farms-Whole-Liquid-Ounce/dp/B07RHCHCLD/

That's a sample. Lots cheaper versions at the grocery.

Nothing wrong with whole though. They are generally 3-3.5 tblspn each.

Frozen shrimp is easy to portion.

On the 'low fat', I'd recommend asking them if that is due to your type
of surgery, or just general advice?

Helps I hope!

[Julie Bove]

"Joe Blow" <Joe...@Joe.Blow> wrote in message
news:rs86o9$6pv$1...@dont-email.me...

I know someone who had that surgery but he doesn't cook. I realize there are
different types of surgery and probably different meal plans. When he first
resumed eating, he ate some kind of Protein bars and drinks from Costco but
in small amounts. Never the whole bar/drink at once. I think he also ate
applesauce. IIRC, he was on soft foods for some time.

I can't tell you much beyond that because he doesn't eat properly. He gets
kid's meals from restaurants and eats a lot of fast foods. He doesn't eat
vegetables unless you count potatoes. He does eat nuts, cheese and fruit,
but also a lot of sweets.

If you could give examples of what you should eat, we can tell you how to
cook them. But... If you live alone, it might be more practical to buy
small, frozen meals because you won't be able to eat much at once. If you
were to make something like a pot roast, you'd be eating it forever.

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:KyNFH.43255$Uj2....@fx27.iad...

You don't have to cook those. I eat them on my cottage cheese every morning.
They are high in protein so they might work. Just gel up a small amount. Not
sure how to count that though as liquids are rationed as well.

[Janet]

In article <rs86o9$6pv$1...@dont-email.me>, Joe...@Joe.Blow says...

Many years ago I had a vacation job in an old folks home with
required me to spoonfeed pap to ancient people who could no longer feed
themselves or even chew. Everything was soft easy to swallow pap, bland
and tasteless.

While feeding them I used to ponder what tasty pap would I prefer to be
spoonfed in my dotage and I've been making a list ever since. It's long
been a joke with my friends and family that this is what they're to feed
me.

I've no idea if any of these will be suitable for you. If you've still
got teeth you're winning :-)

Mashed raw ripe avocado with a little lemon juice salt and black
pepper
Mashed potato with butter and chicken gravy
Haggis with neeps and tatties
Mince and tatties
Yoghurt and (any) stewed fruit
Scrambled eggs with smoked salmon
Rice pudding with jam
Curried lentils with spinach and rice
Baked flaked white fish with mushy peas and grilled tomato
Mashed banana with maple syrup
Cauliflower in cheese sauce
Mashed (tinned) sardines with lemonjuice.
Home made soups, of course.
Egg custard
risotto
Raw oysters

Janet UK

[cshenk]

Julie, he has no liquid restrictons, just not to drink much while
eating since it then becomes part of the initial 1/2 cup or so per
meal. Per the mayoclinic link, he has his water etc 30 mins before or
30 minutes after a meal.

I'd be more worried about digestability of chia seeds.

[Sqwertz]

On Sat, 26 Dec 2020 20:34:17 -0000 (UTC), Joe Blow wrote:

> Next month I'm going to have bariatric surgury. After recovering, I'm
> going to only be able to eat 150mg per meal, but I have to eat 4-5 times
> a day. I can have relatively normal foods after I adjust, but in tiny
> portions.

150mg is about the size of a pencil eraser.

-sw

[Taxed and Spent]

And you remember that from the X-ray of your brain.

[Opinicus]

On Sun, 27 Dec 2020 14:33:04 -0600, Sqwertz <sqwe...@gmail.invalid>
wrote:

Depends on the density of the substance of course. My morning cocktail
of blood thinners etc tops 200 mg. I wonder if the OP meant 150 grams?

--
Bob
St Francis would have done better to preach to the cats

[Orlando Enrique Fiol]

In article <P2QFH.30367$Vj2....@fx16.iad>, e...@snet.xxx writes:
>Mac & cheese would be good too. From scratch is good but the box stuff
>will work and again, you can get a couple of meals from it.

Except that mac and cheese are too low-carb for the convalescent post-
bariatric-surgery stage. MWe're two years out.


Orlando Enrique Fiol
Charlotte, North Carolina
Professional Pianist/Keyboardist, Percussionist and Pedagogue
Ph.D. in Music theory
University of Pennsylvania: November, 2018

[Master Bruce]

On Mon, 28 Dec 2020 01:27:41 -0500, Orlando Enrique Fiol
<of...@verizon.net> wrote:

>In article <P2QFH.30367$Vj2....@fx16.iad>, e...@snet.xxx writes:
>>Mac & cheese would be good too. From scratch is good but the box stuff
>>will work and again, you can get a couple of meals from it.
>
>Except that mac and cheese are too low-carb for the convalescent post-
>bariatric-surgery stage. MWe're two years out.

Doesn't mac stand for macaroni and isn't that quite carby?

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message
news:T5OdnSTWOZa2NHXC...@giganews.com...

The person I know, does have liquid restrictions but as I said, there are
different types of bariatric surgeries.

[Sqwertz]

On Mon, 28 Dec 2020 08:33:22 +0300, Opinicus wrote:

> On Sun, 27 Dec 2020 14:33:04 -0600, Sqwertz <sqwe...@gmail.invalid>
> wrote:
>
>> On Sat, 26 Dec 2020 20:34:17 -0000 (UTC), Joe Blow wrote:
>>
>>> Next month I'm going to have bariatric surgury. After recovering, I'm
>>> going to only be able to eat 150mg per meal, but I have to eat 4-5 times
>>> a day. I can have relatively normal foods after I adjust, but in tiny
>>> portions.
>>
>> 150mg is about the size of a pencil eraser.
> Depends on the density of the substance of course. My morning cocktail
> of blood thinners etc tops 200 mg. I wonder if the OP meant 150 grams?

Obviously, and obviously.

Foods have pretty normal densities. Unlike iridium or lithium.

-sw

[Orlando Enrique Fiol]

In article <rs9vc0$5r3$1...@dont-email.me>, juli...@frontier.com writes:
>If you live alone, it might be more practical to buy
>small, frozen meals because you won't be able to eat much at once. If you
>were to make something like a pot roast, you'd be eating it forever.

That's why there are Food Savers. Make a potroast, portion it into 4-6-ounce
portions and Food Save in the freezer for months.

[Orlando Enrique Fiol]

In article <MPG.3a52ab467...@news.individual.net>, nob...@home.org
writes:

> Many years ago I had a vacation job in an old folks home with
>required me to spoonfeed pap to ancient people who could no longer feed
>themselves or even chew. Everything was soft easy to swallow pap, bland
>and tasteless.

That was very unfortunate for them in their twilight years.

> While feeding them I used to ponder what tasty pap would I prefer to be
>spoonfed in my dotage and I've been making a list ever since. It's long
>been a joke with my friends and family that this is what they're to feed
>me.

> Mashed raw ripe avocado with a little lemon juice salt and black
>pepper
> Mashed potato with butter and chicken gravy
> Haggis with neeps and tatties

I know haggis, but what, pray tell, are neeps and tatties? Might tatties be
potatoes?

> Yoghurt and (any) stewed fruit

My mother made her wonderful fruit compote for Christmas, which I've enjoyed
with whipped cream--something I normally detest. But, my fiancee spikes up her
cream with vanilla, cardamom, ginger and sweetener. It's the perfect foil for
the astringent compote with stewed fruits and lemons.

> Scrambled eggs with smoked salmon

No salmon in any form for me, thanks. It's just too damn fishy.

> Rice pudding with jam

I adore rice pudding, especially if the rice has been soaked or if rice flour
is used. It's especially delicious with raisins, pistachios, almonds, cinnamon
and vanilla. Palm or raw sugar enhances its flavor immeasurably.
However, rice pudding would be way too high-carb for Joe's post-bariatric
convalescence.

> Curried lentils with spinach and rice

That's my language! Although, post-sleeve, I've almost exclusively switched
from white to brown rice and quinoa, I can't entirely eliminate it; it's my
Hispanic provenance.

> Baked flaked white fish with mushy peas and grilled tomato

> Mashed banana with maple syrup

I might try that, especially if the fish is well-seasoned with cumin and black
or coconut vinegar.

> Cauliflower in cheese sauce

Oh no! Roasted cauliflower always wins hands down. I also harbor particular
distaste toward all cheese sauces and most melted cheese in general.

Egg custard
> risotto

Again, not low-carb and high-protein enough for Joe's situation, but very
satisfying.

> Raw oysters

I much prefer them cooked, since no one actually chews raw oysters. Give me
oyster stew or oyster poboys any day.

[S Viemeister]

On 29/12/2020 15:18, Orlando Enrique Fiol wrote:
> In article <MPG.3a52ab467...@news.individual.net>, nob...@home.org
> writes:

>> Mashed potato with butter and chicken gravy
>> Haggis with neeps and tatties
>
> I know haggis, but what, pray tell, are neeps and tatties? Might tatties be
> potatoes?
>

Rutabagas (sometimes called wax turnips or yellow turnips) and potatoes.

[Gary]

Orlando Enrique Fiol wrote:
>> Raw oysters
>
> I much prefer them cooked, since no one actually chews raw oysters. Give me
> oyster stew or oyster poboys any day.

For me: oyster stew and even better, battered and fried whole oysters. yum

[Cindy Hamilton]

I must be no one, then. They don't need much chewing, but it's
the best way to prolong the flavor in one's mouth.

Cindy Hamilton

[Master Bruce]

Swedes is how I know them.

[Master Bruce]

Can't you do that with mussels? Oysters are fine as they are. Any
tampering is a shame.

[Graham]

As do I.

[Master Bruce]

They even make shoes of them.

[Graham]

But they are not good at handling a virus!

[S Viemeister]

On 29/12/2020 19:38, Master Bruce wrote:
> On Tue, 29 Dec 2020 15:28:13 +0000, S Viemeister

>> On 29/12/2020 15:18, Orlando Enrique Fiol wrote:
>>> In article <MPG.3a52ab467...@news.individual.net>, nob...@home.org
>>> writes:
>>>> Mashed potato with butter and chicken gravy
>>>> Haggis with neeps and tatties
>>>
>>> I know haggis, but what, pray tell, are neeps and tatties? Might tatties be
>>> potatoes?
>>>
>> Rutabagas (sometimes called wax turnips or yellow turnips)
>
> Swedes is how I know them.
>

Swede is what I see in Scotland.

[Hank Rogers]

If you don't chew a raw oyster, it's just wasted ... might as well
be a pill.

[jmcquown]

On 12/26/2020 8:29 PM, cshenk wrote:
> I am told by others who've had various procedures called 'bariatric
> surgery' that you don't want any foods that cause you gas.

No one on this ng is qualified to recommend a diet for someone
undergoing bariatric surgery or the lapband or whatever it is "Joe Blow"
is allegedly going to have.

I worked with several people who *intentionally* gained weight so they
would qualify under our company health insurance to have this type of
surgery. Only one of them actually followed the doctors advice on the
aftercare liquid then soft food diet, which BTW, lasts for up to a year
and then after always calls for smaller portions of food. Forever.

Jill

[Janet]

In article <i51it2...@mid.individual.net>, firs...@lastname.oc.ku
says...

In Scotland (and UK) we have swedes (yellow) and turnips (mostly
white) , very different flavours. As Sheila says,
neeps= swede= rutabaga. The traditional accompaniment to haggis is
mashed swede and mashed potato. As served at Burns Suppers.
Burns Supper is a big thing in Scotland, annual celebration of the
Scots poet Robert Burns at which his Address to the Haggis is invariably
recited.

I don't think any American recipe is so beloved that anyone wrote a
poem to it, but feel free to try:-)


Janet UK

[Gary]

Mussels are an inferior clam substitute, imo. They don't impress me.

As for oysters, if you eat plenty, it's fun to try the many different
recipes for them. I've tried them many ways.

Same with blue crabs here. People that rarely get live crabs, tend to
eat them steamed in restaurants. They are good that way.

Eat crabs often though and then you can experiment with the many other
dishes and discover equally good eats.

Old story: One crab season (May - early September) I had found a "honey
hole" always full of crabs. With 3-4 lines out, baited with chicken, and
using a crab net, I easily caught 4 dozen in less than an hour.

I brought them home and steamed them. Then we picked them. Each day, we
ate our fill of steamed crabs and saved the rest - frozen in 1/2 pound
bags. With a brand new baby, we stayed home more that summer, so this
was a good thing to do.

As soon as we picked them all, I'd go and catch another 4 dozen (or
more). On and on.

Anyway, at end of season, we had eaten our fill all summer plus had 28
pounds of crab meat in the freezer to last until the next spring. This
is when we started trying the many crab recipes....crab cakes, crabbies,
crab imperial and many others. All are so good.

Moral of this story...
You said, "Oysters are fine as they are. Any tampering is a shame."
That's just not true. It's a very limited view.

[Cindy Hamilton]

On Wednesday, December 30, 2020 at 12:12:21 PM UTC-5, Gary wrote:
> On 12/29/2020 2:39 PM, Master Bruce wrote:

> > Can't you do that with mussels? Oysters are fine as they are. Any
> > tampering is a shame.
> Mussels are an inferior clam substitute, imo. They don't impress me.

Oysters are oysters and mussels are mussels. I like both, and it's
a mistake to think of one as a substitute for the other.

> You said, "Oysters are fine as they are. Any tampering is a shame."
> That's just not true. It's a very limited view.

De gustibus. Your taste isn't the same as everyone else's.

Your views can be very limited, too. Do you even eat raw oysters?

Cindy Hamilton

[Sheldon Martin]

On Wed, 30 Dec 2020 Gary wrote:
>On 12/29/2020 Master Bruce wrote:

I like mussels cooked, a la pissghett marinara.
I'll enjoy oysters cooked or raw... I chew raw oysters... also very
good as poultry stuffing cooked seperately, I posted a recipe prior to
Thanksgiving. I don't do stuffed poultry, interferes with the poultry
cooking properly, nor is it food safe.
I much prefer clams on the half shell; little necks/cherrystones.
cooked I like clam chowder but I much prefer Manhattan style, not New
England style, I never liked cream soups. Yoose can have my share of
crabs, lobster too. I do like Scungilli marinara over pissghet, and
pepper biscuit... addictive.
https://www.cooks.com/recipe/9x5x34up/italian-pepper-biscuits.html

[Master Bruce]

Note to self: Don't go to Scotland on that day.

> I don't think any American recipe is so beloved that anyone wrote a
>poem to it, but feel free to try:-)

coca cola is nice as it goes to my belly
and made my tongue feel like a bowl full of jelly
(by Johnny Georgy Brown)

[Master Bruce]

On Wed, 30 Dec 2020 12:12:09 -0500, Gary <g.ma...@att.net> wrote:

>On 12/29/2020 2:39 PM, Master Bruce wrote:
>> On Tue, 29 Dec 2020 12:58:33 -0500, Gary <g.ma...@att.net> wrote:
>>
>>> Orlando Enrique Fiol wrote:
>>>>> Raw oysters
>>>>
>>>> I much prefer them cooked, since no one actually chews raw oysters. Give me
>>>> oyster stew or oyster poboys any day.
>>>
>>> For me: oyster stew and even better, battered and fried whole oysters. yum
>>
>> Can't you do that with mussels? Oysters are fine as they are. Any
>> tampering is a shame.
>
>Mussels are an inferior clam substitute, imo. They don't impress me.

I thought it was exactly the other way around. Which is why Europeans
are into mussels and Americans are into clams.

>As for oysters, if you eat plenty, it's fun to try the many different
>recipes for them. I've tried them many ways.
>
>Same with blue crabs here. People that rarely get live crabs, tend to
>eat them steamed in restaurants. They are good that way.
>
>Eat crabs often though and then you can experiment with the many other
>dishes and discover equally good eats.

Aren't crabs too expensive for you, since you're tighter than a nun's
body part?

>Old story: One crab season (May - early September) I had found a "honey
>hole" always full of crabs. With 3-4 lines out, baited with chicken, and
>using a crab net, I easily caught 4 dozen in less than an hour.
>
>I brought them home and steamed them. Then we picked them. Each day, we
>ate our fill of steamed crabs and saved the rest - frozen in 1/2 pound
>bags. With a brand new baby, we stayed home more that summer, so this
>was a good thing to do.
>
>As soon as we picked them all, I'd go and catch another 4 dozen (or
>more). On and on.
>
>Anyway, at end of season, we had eaten our fill all summer plus had 28
>pounds of crab meat in the freezer to last until the next spring. This
>is when we started trying the many crab recipes....crab cakes, crabbies,
>crab imperial and many others. All are so good.
>
>Moral of this story...
>You said, "Oysters are fine as they are. Any tampering is a shame."
>That's just not true. It's a very limited view.

If you want to put melted cheese or bacon on things, don't do it to
oysters. Do it to a piece of bread or something. There's nothing to
gain by tampering with perfection.

[Master Bruce]

Good question. And possibly the cause of Gary's misconception.

[Gary]

Cindy Hamilton wrote:
>
> Oysters are oysters and mussels are mussels. I like both, and it's
> a mistake to think of one as a substitute for the other.

I didn't compare mussels to oysters.
I said that mussels taste similar to clams.
No more mussels for me, I'll buy clams.

>
>> You said, "Oysters are fine as they are. Any tampering is a shame."
>> That's just not true. It's a very limited view.
>
> De gustibus. Your taste isn't the same as everyone else's.
>
> Your views can be very limited, too. Do you even eat raw oysters?

I've always lived in fresh seafood area. I've had live oyster raw.
Didn't impress me. Steamed just until opened (and a bit firmer) is better.

Also had raw with a topping, like hot sauce.

Regardless, oysters are filter feeders. Any pollution in the area is
much more concentrated in an oyster. Many people have gotten sick and
even died eating bad fresh oysters. You need to know where they came from.

Rather than raw, I do like them steamed just until they open. The meat
is a bit firmer.

And fried oysters is my favorite. Plain oyster taste...the batter
doesn't add any extra taste, just a better texture.

[Gary]

Master Bruce wrote:
> If you want to put melted cheese or bacon on things, don't do it to
> oysters. Do it to a piece of bread or something. There's nothing to
> gain by tampering with perfection.

Look beyond your imagination, Bruce. Plain is good but so are many
variations.

[Cindy Hamilton]

On Thursday, December 31, 2020 at 10:50:06 AM UTC-5, Gary wrote:
> Cindy Hamilton wrote:
> >
> > Oysters are oysters and mussels are mussels. I like both, and it's
> > a mistake to think of one as a substitute for the other.
> I didn't compare mussels to oysters.
> I said that mussels taste similar to clams.
> No more mussels for me, I'll buy clams.

My bad. My fingers got ahead of my brain, which never did
catch up.

> >> You said, "Oysters are fine as they are. Any tampering is a shame."
> >> That's just not true. It's a very limited view.
> >
> > De gustibus. Your taste isn't the same as everyone else's.
> >
> > Your views can be very limited, too. Do you even eat raw oysters?
> I've always lived in fresh seafood area. I've had live oyster raw.
> Didn't impress me. Steamed just until opened (and a bit firmer) is better.

Not better. More to your taste.

> Also had raw with a topping, like hot sauce.
>
> Regardless, oysters are filter feeders. Any pollution in the area is
> much more concentrated in an oyster. Many people have gotten sick and
> even died eating bad fresh oysters. You need to know where they came from.

No argument there.

> Rather than raw, I do like them steamed just until they open. The meat
> is a bit firmer.
>
> And fried oysters is my favorite. Plain oyster taste...the batter
> doesn't add any extra taste, just a better texture.

The batter might not, but the fat definitely does.

Cindy Hamilton

[Master Bruce]

The variations will dominate the oyster. Before you know it, the thing
under your added variations could be anything. A piece of fish, a
mussel, anything. Not that it's bad, but the oyster's better.

[Orlando Enrique Fiol]

In article <de1nuf14joo403p6c...@4ax.com>, maste...@null.null
writes:

>Can't you do that with mussels? Oysters are fine as they are. Any
>tampering is a shame.

Indeed; muscles are far superior to oysters in flavor, texture and culinary
variety.

[jmcquown]

On 1/3/2021 12:20 PM, Orlando Enrique Fiol wrote:
> In article <de1nuf14joo403p6c...@4ax.com>, maste...@null.null
> writes:
>> Can't you do that with mussels? Oysters are fine as they are. Any
>> tampering is a shame.
>
> Indeed; muscles are far superior to oysters in flavor, texture and culinary
> variety.
>

What's worse than eating 11 oysters off your mothers private parts?

Realizing you only put 10 in.

[Master Bruce]

On Sun, 3 Jan 2021 12:20:00 -0500, Orlando Enrique Fiol
<of...@verizon.net> wrote:

>In article <de1nuf14joo403p6c...@4ax.com>, maste...@null.null
>writes:
>>Can't you do that with mussels? Oysters are fine as they are. Any
>>tampering is a shame.
>
>Indeed; muscles are far superior to oysters in flavor, texture and culinary
>variety.

Damn, I've had that wrong all my life. Thanks for setting me straight!

[Taxed and Spent]

I think he is talking beef muscles, not sure.