Eating after Gastric Bypass/ After Surgery Care in Diamond Bar

Gastric bypass and other bariatric surgery can result in long-term weight loss. The amount of weight you lose depends on your type of weight-loss surgery and the changes you make in your lifestyle habits. It may be possible to lose half, or even more, of your excess weight within two years.When you receive a stomach stapling surgery, it's important to have a conversation with you doctor regarding how to eat in the next few weeks. As the stomach is recovering, it's important not to consume foods that will irritate or harm the sutures in the stomach.

Cerain foods are forbidden because they are not well tolerated in the recovery period after surgery. These include:

Nuts and seeds
Popcorn
Dried fruits
Sodas and carbonated beverages
Granola
Stringy or fibrous vegetables, such as celery, broccoli, corn or cabbage
Tough meats or meats with gristle
 Breads

Call us today for After Surgery Caregivers if you live in Diamond Bar, Claremont, La Verne, Montclair, Pomona, Baldwin Park, Walnut and other cities in San Bernardino, Los Angeles and Orange County.

To arrange Elder Care, visit http://diamondbarinhomecare.com/ or call 909-861-7700 today!

Happy Thanksgiving!

Thanksgiving feasts are the gift that keeps on giving. Who can even encompass all that you can do with a Turkey, stuffing, and endless amounts of sides? Savvy shoppers will make the most of their post dinner leftovers with inventive and delicious recipes. We love these Spoonful.com suggestions. We encourage you to try them soon!

What you'll need

• 2 cups leftover mashed potatoes
• 2 cups leftover turkey meat, chopped into ½ inch pieces
• 2 cups or 1-14 oz can low sodium chicken or turkey broth
• 1 cup frozen peas
• 1 cup milk
• 1/2 cup grated cheddar cheese
• 2 stalks of celery, diced
• 2 carrots, peeled and diced
• 1 small onion, diced
• 4 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 1 teaspoon fresh or ½ teaspoon dried thyme
• salt to taste

Notes: *Roux is a cooking mixture of wheat flour and fat (traditionally butter). ** Cover and freeze after this step. Defrost and bake as directed in step 7.

How to make it

1. Preheat oven to 400 F°.
2. Heat 1 teaspoon of butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
3. Add the celery, carrots and thyme and cook for an additional 3 minutes.
4. Melt the remaining 3 tablespoons of butter into the vegetables and sprinkle 3 tablespoons of flour over them. Stir to make a roux*. Cook for 1-2 minutes, stirring to coat the vegetables.
5. Add the milk, broth, chopped turkey and peas and simmer over low to medium heat for 10 minutes or until thick and creamy. Add salt to taste.
6. Divide the mixture among 4 10 oz ramekins or one 8 x 8 inch baking dish.* *
7. Evenly top each filled ramekin with mashed potatoes and sprinkle 2 tablespoons of cheddar cheese on top to cover.
8. Place ramekins on a baking sheet and bake for 10 minutes until warmed through and cheese has melted (25 minutes for an 8 x 8 inch dish). Serve.