Simply Delicious Breakfast Recipes for Post-op Weight Loss Surgery Patients
After weight-loss surgery, your daily diet and indeed your whole relationship to food may need to undergo some dramatic changes. Learning how to cook and eat differently can be a real challenge. Even before weight-loss surgery many people have trouble fitting breakfast into their schedules—and the constraints of a post-bariatric diet regimen don’t make it any easier to provide a nourishing start for both yourself and your family in the few minutes you have together on a hectic school and workday morning.
Dave Fouts – A Post Operative Bariatric Chef
Chef Dave Fouts understands these challenges first hand, as a successful bariatric patient who lost more than 200 pounds following gastric bypass surgery in 2002. Luckily for him and now for other weight-loss-surgery veterans, his professional training and experience as a chef have enabled him to find and invent a whole range of techniques for preparing food to meet the special requirements of bariatric surgery patients—for instance, methods of cooking meat and poultry that are not only delicious but “pouch friendly.”
Many of Chef Dave’s recipes are available through his program “Eating Right, Every Bite” on the WeightLossSurgeryChannel, including some great ideas for getting your day off to the right kind of start…quickly, easily, and deliciously.
For instance, in a recent episode, “Quick and Easy Recipes Make Breakfast a Breeze,” the Chef demonstrates several nutritious meals you can put together in just two and five minutes—start to finish—that will appeal to kids and adults alike. All feature a combination of fruit, nuts and oats with either yogurt or cottage cheese to meet the bariatric patient’s need for high-quality digestible protein to start the day in the right way.
Pumpkin-Pecan Oatmeal with Pears
- Ingredients: 1 cup non-fat milk; ½ cup non-fat powdered milk; ½ teaspoon pumpkin pie spice; 1 cup quick cooking oats (uncooked); ½ cup canned pumpkin puree; 2 cups canned pears in juice (diced); 2 tablespoons sugar substitute; 8 ounces light vanilla yogurt; 2 teaspoons chopped pecans.
- Directions: Combine skim milk and powdered milk, sugar subsitute and pumpkin spices in a saucepan on medium heat for 2 to 3 minutes and bring to the boiling point, stirring occasionally. Add oatmeal and heat for about 30 seconds. Add pumpkin pulp, pecans, vanilla yogurt, and pears and mix. Continue to heat about another minute, until oatmeal is heated through.
Banana Almond Oatmeal
- Ingredients: 1 packet plain instant oatmeal, ½ cup non-fat milk, one medium sliced banana, ¼ teaspoon almond extract, 2 packets of sugar substitute.
- Instructions: Mix all ingredients in a bowl, cover with plastic wrap and microwave for about 2 minutes.
Muesli with Raspberries and Yogurt
- Ingredients: 2 tablespoons rolled oats; 2 tablespoons chopped walnuts; 2 tablespoons barley flakes; ½ cup light vanilla yogurt; ½ cup raspberries
- Instructions: Mix all ingredients together, adding the berries at the end.
Chef Dave has worked with his doctors and nutritional experts to identify ingredients and cooking methods that meet your new dietary needs and also satisfy your taste. He’s also careful to provide information and shopping tips for any ingredients that might be unfamiliar to the novice chef.
With the help of experts like Chef Dave, food can still be a pleasurable part of life…and maintaining your new diet can be much easier.
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