Recipes for Life After Weight-Loss Surgery, Revised and Updated - Couverture souple

Ewing, Joseph; Schultz, Lynette; Furtado, Margaret

Couverture souple

ISBN 10 : 1592334962 ISBN 13 : 9781592334964

Editeur : Fair Winds Press, 2011

Synopsis

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.

A propos du livre

À propos de l'auteur

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.

Extrait. © Reproduit sur autorisation. Tous droits réservés.

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

Détails de l'édition

• Éditeur: Fair Winds Press
• Date d'édition: 2011
• Langue: anglais
• ISBN 10: 1592334962
• ISBN 13: 9781592334964
• Reliure: Broché
• Nombre de pages: 320
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible