Recipe for Success
There are three important ingredients to successful weight loss surgery:
- Healthy eating habits
- Daily exercise
- High motivation
Pat Levine underwent weight loss surgery in 2003. She is a professional writer and serious cook who put her cooking skills to work to develop this cookbook. Eating Well After Weight Loss Surgery, which offers over 140 low fat, high protein recipes. This book also gives you helpful tips for stocking your pantry and refrigerator and nutritional analysis for each recipe. Pat emphasizes the same 'five important rules for long-term success after surgery' that we do:
- Eat your protein foods first
- Drink lots of water in between meals
- Take your vitamin and mineral supplements every day
- Get at least 30 minutes of exercise throughout the day almost every day of the week
- No snacking or nibbling between meals
The reason that we consider these "rules" so important is simply because the surgery alone is not a "cure" for morbid obesity. Surgery is only the first step toward successful weight management. Equally important are the changes in dietary and activity habits that we ask of you after the surgery!
We would love to share your favorite recipe or cookbook with our readers in this column. Email or call us, 513-636-2222 or cwmc@cchmc.org!
Here is a recipe from Pat Levine's book:
Vegetable Frittata
- 1 cup egg substitute
- 2 tablespoons water
- Cooking spray
- 1 cup zucchini, cut into ½ -inch cubes
- 1 cup fresh mushrooms cut into ½ - inch cubes
- ½ cup onion, sliced thin ½ cup bell pepper, seeded and cut into ½ - inch cubes
- ½ cup parmesan cheese, grated
- In a medium bowl, beat egg substitute with water until well mixed.
- In a large nonstick skillet heat cooking spray until hot but not smoking. Sauté zucchini, mushrooms, onion, and pepper for 3-5 minutes until lightly browned and softened.
- Pour egg substitute over vegetable mixture. Lower heat, cover skillet, and cook for 1-2 minutes until set.
- Sprinkle parmesan cheese on top of frittata and place under pre-heated broiler for 1-2 minute until cheese browns.
Makes 4 servings. Per serving: Calories – 108 Protein – 12.5 grams
Eating Well After Weight Loss Surgery, Patt Levine and Michele Bontempo; Saray , Marlowe & Company, New York, 2004, ($16.95).
