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    Gastric Bypass Cookbook: 100+ Quick and Easy Recipes for stage 1 and 2 After Gastric Bypass Surgery
    Gastric Bypass Cookbook: 100+ Quick and Easy Recipes for stage 1 and 2 After Gastric Bypass Surgery
    Gastric Bypass Cookbook: 100+ Quick and Easy Recipes for stage 1 and 2 After Gastric Bypass Surgery
    Ebook152 pages49 minutes

    Gastric Bypass Cookbook: 100+ Quick and Easy Recipes for stage 1 and 2 After Gastric Bypass Surgery

    By Mark Smith

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    About this ebook

    Give Your Body What It Needs After Gastric Bypass Surgery!



    Making a choice to undergo a gastric bypass operation is a big step, and while the surgery may be scary on its own, the hard part comes after you get back on regular food



    If you return to your old eating habits, you run the risk of causing yourself pain and gaining more weight. So you need to learn what you can eat. This book is here to give you that ability



    Throughout this book, you will discover many recipes that are perfect options for people who have undergone gastric bypass surgery and will be loved by the entire family. You won't have to get bored with you meal options. You will find:



    • Breakfast
    • Main dishes
    • Snacks
    • Desserts
    • And much more!



     



    There's no need to feel hungry all the time, and you don't have to eat the same foods every single day. Get this book, and never have to worry about what you're going to eat!



    It's quick and easy to order – just scroll up and click the BUY NOW WITH ONE CLICK button on the right-hand side of your screen.

    LanguageEnglish
    PublisherMark Williams
    Release dateAug 13, 2018
    Gastric Bypass Cookbook: 100+ Quick and Easy Recipes for stage 1 and 2 After Gastric Bypass Surgery
    Author

    Mark Smith

    Hi! I'm Mark. 43, Married and father of three. I'm not an author, but I play one on Smashwords. And yes- Hawk is my real middle name given at birth.

    Read more from Mark Smith

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      Book preview

      Gastric Bypass Cookbook - Mark Smith

      holder.

      Introduction

      Congratulations on downloading your personal copy of Gastric Bypass Cookbook. Thank you for doing so.

      The following chapters will provide you with many recipes to help you through your gastric bypass diet.

      There are plenty of books on this subject on the market, thanks again for choosing this one! Every effort was made to ensure it is full of as much useful information as possible. Please enjoy!

      Congratulations on downloading your personal copy of Gastric Bypass Cookbook. Thank you for doing so.

      Breakfast

      Fried Egg on Parmesan Toast

      Ingredients

      Halved baby tomatoes – optional

      Salad leaves – optional

      Pepper

      Salt

      Egg

      ¼ c parmesan cheese, grated

      Instructions

      Warm your skillet to a very high heat. Test by dropping some water in the pan, it should sizzle as soon as it hits the pan. It needs to be this hot for this to come out correctly.

      Place the cheese in an even layer and spread out so that it is larger than a fried egg. Continue to cook until the cheese starts to bubble up. This shouldn’t take but 30 to 50 seconds.

      Crack your egg on the cheese. Let the egg cook until the edges have set, this takes about two minutes. Place a lid over the pan and let it continue to cook until the egg has cooked to your liking. The cheese should also be crisped and golden.

      Add pepper and salt to your egg. Carefully run a spatula around the cheese and loosen it up. Lift it out and onto a plate.

      You can serve with tomatoes and salad leaves if you would like or with your favorite breakfast meats.

      Pumpkin Pie Oatmeal

      Ingredients

      1 scoop vanilla protein powder

      ¼ c water

      Sweetener of choice to taste

      2 tbsp oven roasted sliced almonds

      ¼ c canned pumpkin

      Pinch nutmeg

      Pinch cinnamon

      ½ c old fashioned oats

      ¾ c water

      ½ c nonfat milk

      Instructions

      Let some water come up to a boil. Place in nutmeg, cinnamon, and oatmeal. Cook until liquid is gone. Stir occasionally.

      When liquid is gone, stir in sweetener, almonds, pumpkin. Set to the side.

      Combine protein powder and water in a different bowl. Mix until powder is dissolved, you might have to use a blender.

      Pour protein mix over oatmeal and serve.

      BBQ Chicken Breakfast Burritos

      Ingredients

      ½ oz 2% sharp cheddar cheese

      Dash of salt

      1 tbsp barbecue sauce

      1 tsp cumin

      1 tsp garlic

      2 low-fat tortillas

      4 oz chicken breast

      4 egg whites

      Instructions

      Scramble the egg whites in a pan sprayed with Pam. Add salt, garlic, and cumin. Stir until the desired doneness. Put half of the chicken breast into a tortilla. Add ½ of the cheese, ½ of the barbecue sauce, and you can add hot sauce if desired. Add half the egg on top. You can add cilantro, onions, and tomatoes if desired. Roll into burritos and serve.

      Very Berry Smoothie

      Ingredients

      ½ c nonfat yogurt

      ½ c nonfat milk

      ½ c ice

      ½ c frozen strawberries

      ½ c frozen blueberries

      Instructions

      Place all of the above into your blender. Mix until creamy and smooth. Enjoy.

      Baked Oatmeal

      Ingredients

      2 tbsp unsalted slivered almonds

      1/3 c craisins

      1 tsp vanilla

      1 ½ tsp cinnamon

      4 tsp Splenda brown sugar

      ½ c unsweetened applesauce

      2 large eggs

      1/3 c Splenda

      1 c low-fat buttermilk

      ½ tsp salt

      1 ½ tsp baking powder

      2 c quick cooking oats

      Instructions

      Your oven should be at 325. Coat a pie plate with nonstick spray.

      Take the dry ingredients and mix them together. Place in the wet and mix well. Place this into your pie plate.

      Place in the oven for 40 to 45 minutes. Take out of the oven. Let cool. Cut into 8 equal servings. Store in refrigerator or freezer.

      This is the consistency of coffee cake but very good for you. Can be eaten as breakfast, snack, or dessert.

      Ricotta Muffins

      Ingredients

      4 large eggs

      2 to 3 tsp Splenda

      2 tsp vanilla extract

      2 c ricotta cheese

      Instructions

      Your oven should be at 400. Fill a regular muffin tin with liners. Spray the liners with some nonstick spray.

      Stir together all ingredients until smooth. Pour into muffin cups.

      Bake 20 to 30 minutes. It will be done when a toothpick inserted

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