Gastric Sleeve Bariatric Cookbook: Overcome Your Food Addiction & Heavy Past to Rise from the Ashes [II EDITION]

By Sarah Roslin

Are you afraid of falling into the spectrum of food addiction?

Are you afraid of losing your hair a few weeks after the operation?

Do all the cookbooks recommend only bland soups for the rest of your life?

Are you afraid of returning to having the body you hated and throwing money away on the surgery?

If you answered "Yes" at least one of these questions, this is the cookbook you are looking for.

I always cried when I looked in the mirror, and a thousand thoughts ran through my head. I didn't feel at home inside this body. So I applied my knowledge as a nutritionist to find a solution to this terrible weight I was carrying inside.
Surgery to remove part of the stomach is one of the most effective and lasting solutions if you fully understand it. However, it only takes a few repeated mistakes over time to make all the effort and time spent in vain.
I am sure you dream of rising from the ashes of your old silhouette to release your strength like a phoenix.

In this cookbook, you will find:

 

• GASTRIC SLEEVE BARIATRIC SURGERY FUNDAMENTALS: just a little information is enough to make you aware of and part of this whole adventurous journey, understand how your diet is structured, and start a mindful eating path so that you get the best version of yourself

 

• THE PHOENIX RECIPES: carefully but tastefully approach your challenge to your new skin through more than 350 easy, quick and tasty recipes that are not the usual tasteless soups. All of the recipes were kitchen-tested by other patients. They were created by collaborating with a doctor, nutritionist, and cook.

 

• THE ANTISOLITUDE PACKAGE: most recipes are designed not to show you as "the sick one" so you can make them for all your family and friends, even a few weeks after surgery. My philosophy is always to have the right compromise between necessary nutritional values and taste. Without taste, there is no motivation. I hope you will be my next successful case.

This cookbook is studied to achieve your body and wellness results with the most up-to-date knowledge. A plan of action for this type of need helps you be determined and supported in your culinary choices, giving you the right balance of flavor and health.

Are you ready to leave your loved ones speechless?

Scroll to the top and click the "Buy Now" button to begin this weight loss bariatric journey to get the body you've always wanted!

• Language: English
• Publisher: Sarah Roslin
• Release date: Dec 11, 2023
• ISBN: 9798201406530

Book preview

Gastric Sleeve Bariatric Cookbook

Overcome Your Food Addiction & Heavy Past to Rise from the Ashes [II EDITION]

Copyright © 2024

Sarah Roslin

COPYRIGHT & DISCLAIMER: all rights are reserved by law. No part of this book may be reproduced without the authors' written permission. It is expressly forbidden to transmit this book to others, neither in paper or electronic format, neither for money nor free of charge. What is reported in this book is the result of years of studies and accumulated experience. The achievement of the same results is not guaranteed. The reader assumes full responsibility for their choices. The book is exclusively for educational purposes.

TABLE OF CONTENTS

1 THE BASICS OF BARIATRIC SURGERY

2 PROS AND CONS OF THE TWO SURGERIES

3 DIETARY STAGES AFTER GASTRIC SLEEVE BARIATRIC SURGERY

STAGE 1 - CLEAR LIQUID DIET

4 BROTHS

5 CLEAR SUGAR-FREE JUICES

STAGE 2 - FULL LIQUID DIET AND PUREED FOODS

6 SMOOTHIES AND SORBETS

7 SOUPS and PUREES

8 EGGS

9 VEGETARIAN OPTIONS

STAGE 3 -SOFT FOOD PHASE

10 VEGETARIAN OPTIONS

11 SEAFOOD

12 POULTRY

13 DESSERTS

STAGE 4 - REGULAR FOOD/STABILIZATION PHASE

14 EGGS

15 VEGETARIAN OPTIONS

16 BEEF

17 POULTRY

18 PORK

19 SEAFOOD

20 DESSERTS

21 9-WEEK MEAL PLAN FOR THE GASTRIC BYPASS DIET

22 ALPHABETICAL INDEX

23 CONCLUSION

24 BONUS

25 ANNEX A - STORAGE & REHEATING

26 ANNEX  B - WASHING AND HANDLING

27 ANNEX C - FREQUENTLY ASKED QUESTIONS

28 ANNEX D – BONUS CHAPTERS

29 MEASUREMENTS

1 

THE BASICS OF BARIATRIC SURGERY

Embarking on the bariatric journey is no ordinary decision. It's a brave step towards a healthier, more vibrant version of you. At its core, it's a medical procedure designed to assist in significant weight loss by altering the structure of your digestive system. A smaller stomach capacity, which necessitates a shift in your eating habits. But fear not! This transition doesn't mean bidding farewell to delicious meals. It's simply an invitation to embrace a new way of eating; one that's rich in nutrition, portion-controlled, and crafted to cater to your altered digestive needs. This cookbook is more than just a collection of recipes. It's a guide, mentor, and culinary partner, created to navigate you through the post-surgery food landscape. From understanding the nuances of your new dietary requirements to crafting mouthwatering dishes that align with them, this is your all-in-one source.

1.1 What is the type of bariatric surgery and the differences?

Roux-en-Y Gastric Bypass:

Most common gastric bypass surgery.

Irreversible procedure.

Creates a small stomach pouch, drastically limiting food intake.

Food bypasses most of the stomach and first part of the small intestine, reducing nutrient absorption.

Gastric Sleeve Surgery:

Involves removing about 80% of the stomach, leaving a tube-like pouch.

Reduces stomach size, limiting food intake.

Decreases ghrelin hormone production, potentially reducing hunger.

Benefits include significant weight loss without intestinal rerouting, shorter hospital stay.

Duodenal Switch with Biliopancreatic Diversion:

Two-part surgery, starting with a procedure similar to sleeve gastrectomy.

Most of the intestine is bypassed in the second stage.

Significantly limits food intake and nutrient absorption.

Highly effective but carries risks like malnutrition and vitamin deficiencies.

Choice of surgery depends on individual factors like BMI, eating habits, medical history, and potential risks.

1.2 Nutritional Expectations and Requirements

1.3 Requirements to qualify for gastric sleeve and gastric bypass surgery

Gastric Sleeve Surgery

Up to 70% of your stomach may be surgically removed during sleeve gastrectomy, often known as gastric sleeve surgery. People who are obese and experiencing medical disorders brought on by their weight are advised to have an operation.

Generally speaking, a patient's body mass index determines whether they can have weight-loss surgery (BMI). Typically, adults with a BMI of 40 or more are taken into account, as well as adolescents with a BMI of 35 and an obesity-related illness.

Adults who fit the following criteria may be qualified for the gastric sleeve procedure:

40 or greater BMI

Being obese with a BMI of 35 or above and having at least one illness

Have a condition that is exacerbated by fat, such as diabetes, back discomfort, sleep apnea, joint difficulties, or another problem

At least six months' worth of unsuccessful attempts to lose weight using different methods

If an adolescent satisfies the requirements listed below, they may be eligible for the gastric sleeve procedure:

A BMI of 40 or above and any condition linked to obesity

BMI of 35 or above and a serious condition associated with obesity

If you have a lower BMI yet a serious obesity-related condition, you can be qualified for gastric sleeve surgery.

2 

PROS AND CONS OF THE TWO SURGERIES

Pros and cons of gastric sleeve surgery

Pros of a gastric sleeve

Up to 65% of your excess body weight can be lost.

Because it is a one-step process, the chance of problems is lower.

When compared to gastric bypass, the recovery is quicker.

Vitamin and nutrient absorption problems are less common.

Less often, the dumping syndrome occurs.

Cons of a gastric sleeve

Compared to gastric bypass, weight loss is less.

Losing weight takes longer.

It cannot be undone.

It could result in acid reflux.

Pros and cons of gastric bypass surgery

Pros of gastric bypass

Up to 80% of your excess body weight can be lost.

A bypass of the digestive tract reduces calorie absorption.

As opposed to gastric sleeve surgery, you lose weight more quickly.

Although challenging, it is reversible.

Cons of gastric bypass

Due to the two-step nature of the procedure, problems are more likely.

Compared to gastric sleeve surgery, the recovery period is lengthier.

The malabsorption of vitamins and nutrients brought on by intestinal bypass can result in shortages.

The dumped syndrome is more prevalent.

3  DIETARY STAGES AFTER GASTRIC SLEEVE BARIATRIC SURGERY

Post-operative dietary progression is crucial to facilitate healing, minimize complications, and help patients adapt to their new stomach capacity. The stages of diet after gastric sleeve surgery typically progress from clear liquids to regular foods over a span of several weeks. Here's a general overview:

3.1 Clear Liquid Diet (Day 1 to Day 2-3 after surgery)

Purpose: Keep the body hydrated and ensure the stomach is healing without leaks.

Foods allowed: Water, ice chips, sugar-free popsicles, clear broth, sugar-free gelatin, and clear sugar-free juices.

Duration: Typically 2 weeks post-surgery.

3.2 Full Liquid Diet / Pureed Diet (Week 3-4 after surgery)

Purpose:Slowly introduce more substantial liquids and begin to incorporate more texture while ensuring foods are in pureed form and easily digestible.

Foods allowed:Protein shakes, skim or 1% milk, low-fat yogurt (without chunks), non-sugary cereals soaked in milk, and smooth soups. Smooth purées without chunks, such as mashed potatoes, applesauce, puréed vegetables, soft scrambled eggs, and hummus.Always avoid sugary, caffeinated, or carbonated beverages.

Duration:Usually 2 weeks.

3.3 Soft Foods Diet (Week 5-8 after surgery)

Purpose:Continue to increase dietary variety without straining the healing stomach.

Foods allowed:Soft, tender foods, like fish, soft-cooked vegetables, soft fruits like bananas and peaches, and well-cooked pasta. Meats should be moist and tender, and tough fibers should be avoided.

Duration:Usually 3 weeks.

3.4 Regular Diet (8 weeks and beyond)

Purpose:Slowly reintroduce regular textures and transition to a new normal eating pattern.

Foods allowed:Most regular foods, but they should be introduced slowly. Start with softer solids and gradually work up to more fibrous vegetables and tougher meats.

Note:Portion control is essential. Chew food thoroughly and eat slowly.

STAGE 1 - CLEAR LIQUID DIET

4 

BROTHS

4.1 Bone Stock

Preparation Time: 1 hour |

Cooking Time: 12 hour  |Serves: 12 Ingredients:

garlic cloves - 2

fresh parsley (or herbs of your choosing) - 1 bunch

peppercorns - 1 tsp. (2.3g)

salt - 1 tbsp. (18g)

celery-stalks, minced - 2

big carrots, minced - 2

onion, minced - 1

apple-cider vinegar - 2 tbsp. (30ml)

water – 1 gallon (3785ml)

beef bones (ideally joints and knuckles) - 2 pounds (907g)

Procedure:

Roast bones at 400°F (205°C) for 30 minutes, then simmer with water, vinegar, celery, carrots, and onions.

In a slow cooker, add mirepoix, stock, bones, salt, and peppercorns. Cook on low for 12 hours, skimming off impurities.

Add herbs and garlic in the last 30 minutes. Cool, strain, and remove fat. Store in air-tight jars in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition Per Serving:

Calories – 69 | Fat - 4g | Carbs - 1g |   Protein - 6g | Sugar – 0g | Fiber – 0g | Potassium - 158mg | Sodium – 581mg | Cholesterol – 10mg

4.2 Chicken Broth

Preparation Time: 15 minutes |

Cooking Time: 2 hr 30 mins | Serves: 4

Ingredients:

Onion - 2 medium

Carrots - 2 medium

Celery - 1 rib cut into chunks

Thyme - 1 tsp , dried (2g)

Rosemary -  1 tsp , dried (2g)

Bone-in Chicken - 1 two-pound bird (907g)

Salt - to taste

Water -  2 cups (500ml)

Procedure:

Prepare the mirepoix base for the broth. Once this has been prepared, add all of the ingredients into the bottom of a deep pan. Bring the pan to a boil.

It is expected that foam will form on top of the boiling mixture. Skim the foam and discard it. If you find this difficult to do, you may add some egg white to solidify the foam. This makes it easier for you to skim, and also helps make your broth clearer. Once all the foam has been skimmed off, cover the pan and allow to simmer for two hours and thirty minutes on low heat.

Remove the solids from the soup and set aside, you will only want the broth. Use the mirepoix and chicken meat for other purposes. Season your soup to taste.

Serve hot or at room temperature if preferred.

Nutrition Per Serving:

Calories – 378 | Fat - 3.5g | Carbs - 58g | Protein - 30g | Sugar – 27g | Fiber – 15g | Potassium - 312mg | Sodium – 2638mg | Cholesterol – 78mg

4.3 Cannellini and Bone Broth

Preparation Time: 10 minutes |

Cooking Time: 40 minutes | Serves: 4

Ingredients:

Olive Oil, Extra-Virgin - 1  tbsp. (15ml)

Zucchini - 1 small

Carrot - 1 small

Onion- 1 small chopped

Tomato – 4 small chopped

Garlic - 4 cloves minced

Spinach -1 bunch washed

Cannellini Beans - 1 cup (240g)

Chicken Bone Broth - 2 cups (500ml)

Cayenne Pepper - 1 pinch (1g)

Thyme - 1 tsp - dried (2g)

Parsley -  ¼ cup (25g)

Basil - ¼ cup (25g)

Beef Gelatine dissolved in water- 2  tbsp. (30ml)

Parmesan Cheese – as required

Salt - to taste

Procedure:

In a deep pan, heat the oil over medium heat. Once heated, sauté the onion until it becomes fragrant and translucent. Add the minced garlic and cook until golden. Add all of the spices into the pan next along with the diced carrots and cook for another minute.

Add the zucchini and tomatoes into the pan and cook for another minute. Add the beans and pour in the bone broth. Allow to simmer for a few more minutes.

Add the herbs and season with the parmesan cheese and salt to your preference. Allow to simmer for one more minute and ladle this into bowls and serve warm.

Nutrition Per Serving:

Calories – 297 | Fat - 5g | Carbs - 44g | Protein - 23g | Sugar – 7g | Fiber – 16g | Potassium - 820mg | Sodium – 986mg | Cholesterol – 15mg

4.4 Basic Beef Bone Broth

Preparation Time: 5 minutes |

Cooking Time: 8 hours | Serves: 8

Ingredients:

Yellow Onion- 1 small chopped

Celery - 1 cup (150g)

Carrot - 1 cup (130g)

Beef Bones - 3 pounds (1361g)

Stewing Beef - 1 pound (454g)

Water - 12 cups (3 l.)

Salt - 1 tsp  (6g)

Bay Leaves - 2

Garlic - 1  tbsp. (15g)

Procedure:

Preheat an oven to 400 degrees Fahrenheit (205°C). Spray a shallow roasting pan with the cooking spray and set aside.

Arrange the onions, carrots and celery in an even layer at the bottom of the prepared roasting pan. Arrange the beef bones and the stewing beef on top of the vegetables and roast in the preheated oven for 40 minutes, turning

Reviews for Gastric Sleeve Bariatric Cookbook

[Xavier Hurst · Rating: 5 out of 5 stars]

Bariatric surgery is not just about changing your relationship with food; it's also about changing your body's physiology. It's also about changing your body's physiology. It's also about developing a new way of thinking about things in general. Vertical Sleeve Gastrectomy or gastric sleeve surgery offers a new method for weight loss and a healthier lifestyle for patients. After gastric sleeve surgery, maintaining a healthy weight requires a solid commitment to diet.