After you have your Bariatric Procedure at Pompeii Surgical, you will have to reintroduce food to your system slowly. Your portion sizes will be much smaller than they were before as well, due to the new size of your stomach and not wanting to encounter any stretching of the stomach. In order to reach your health and weight goals, the smaller portion sizes will help you lose weight quickly. It is essential to eat a variety of different foods that have nutritional value so that you are getting everything that your body needs to be healthy.
We at Pompeii Surgical are hoping to provide you with all the tools you need to help your recovery go smoothly, and to continue to be with you on your journey as you reach your new health goals. We are hoping with this section to be able to provide you with some recipes for you to try out that have been selected carefully by us, and some recommended by our patients who have personally tried them out.
We know how overwhelming the aftermath of this surgery can be, and the lifestyle change can be intimidating. We hope to make it easier and a little fun by helping out in any way we can. Rest assured that over time, this new way of eating and viewing food will become a part of your everyday routine.
It is important to eat balanced meals with small portions, follow a low-calorie diet, eat slowly, and chew your food thoroughly so your body can process it. It is helpful to keep a daily record of food portions. After surgery, it is also very imperative to drink extra water in between meals to avoid dehydration.
Do not hesitate to reach out to Pompeii Surgical with any concerns about diet or anything pertaining to your health after surgery.
1 egg + 1 egg white
Black pepper and salt to taste
1 ounce protein of choice (tofu, chicken, or ground beef work well)
2 tablespoons salsa (such as Tostito’s medium)
1 tablespoon shredded Mexican blend cheese
2 tablespoons plain fat-free Greek yogurt
- Scramble the egg and egg white in a small bowl
- Spray a skillet or griddle with cooking spray and set it over medium heat.
- Pour the scrambled eggs onto the heated pan and allow it to spread into a generally circular shape.
- Leave the eggs alone for a minute or two; allowing the edges to set. Add a sprinkle of black pepper and salt to the eggs while they’re setting.
- Slide a spatula beneath the eggs and flip (don't worry if some egg pours off at this point).
- Cook eggs on the other side about two minutes or until completely cooked and transfer to a plate.
- Make a strip of filling for your egg-chilada with 1 oz. protein of choice and Mexican cheese.
- Roll up the egg “pancake” to form your egg-chilada.
- Top with salsa and Greek yogurt.
Serving size: 1 egg-chilada
Carbohydrate: 3 grams
Fat: 8 grams
Protein: 23 grams
Sodium: 432 milligrams
Sugar: 3 grams
Recipe can be found on www.froedtert.com