Before and After: Living and Eating Well After Weight Loss Surgery
Susan Maria Leach
Format: PDF / Kindle (mobi) / ePub
At 278 pounds, Susan Maria Leach couldn't fit into a roller coaster seat, couldn't tie a bathrobe around herself, couldn't even ride with her husband on the back of his Harley. Enough was enough. Susan underwent gastric bypass weight loss surgery. Now Susan weighs in at a mere 135 pounds. Her book, "Before & After," is the story of her incredible journey from being too big to enjoy her life, to being able to truly enjoy life to its fullest. Now Susan can fit into that roller coaster seat, completely tie that robe, and ride on the back of her husband's Harley. More than one hundred thousand people had weight loss surgery in 2003, and as those pounds continue to drop, the number of people opting for the surgery continues to rise. Part memoir and part cookbook, "Before & After" includes a foreword by Susan's surgeon, comments from a nutritionist, and a section on frequently asked questions. It is an intimate account of Susan's own transformation, as well as a universal guide for those who have undergone or are considering the procedure. After her own success, Susan participated in support groups for weight loss surgery patients. There, she discovered that people had as many questions about life after surgery as they had about the operation itself. "Before & After" answers those questions and many more. An accomplished home cook and longtime culinary enthusiast, Susan quickly became known as the "lady with the recipes." Determined not to give up good food and a flexible lifestyle, Susan worked hard to develop recipes that meet her nutritional requirements, yet are delicious and satisfying for her, her family, and her guests. The 100 recipes -- which includeeverything from Roasted Salmon with Mango Salsa and Italian Meatballs to Belgian Chocolate Cheesecake and Lemon Meringue Pie -- make about four servings, but each comes with a measured serving for WLS people along with a calorie/carb/fat/protein count. Susan has recipes for every step of the way, from tastes-like-the-real-thing milk shakes for those first post-op days to an entire Thanksgiving menu. "Before & After" is a journal of Susan's own inspirational story, where she shares her ups and downs, her tips and techniques, but mostly it's a book about hope for anyone who has a serious weight problem.
Ronni. I had a tiny taste of a blue cheese Napoleon and of a crab and avocado terrine that were as delicious as they were beautiful. These plates of food were too much for words—each was an edible work of art. I ordered an entrée of lightly sautéed lobster on a crisp risotto cake with a passion fruit–herb reduction, braised baby bok choy, and cashews. It was very tender and really scrumptious. I was able to eat about half of the tail. Dessert was going to be difficult, because they did not have
digest. I really haven’t missed it, but when we received the invitation, I started thinking about how good a few thin slices of filet mignon would taste. Morton’s is a very upscale steak house with dark wood paneling and a clubby feel to it, the kind of place with a cigar bar. Waiters fell over each other to keep a cocktail in your hand; huge silver platters of the biggest jumbo shrimp, absolutely enormous baked stuffed shrimp, tiny crab cakes, and baby lamb chops were carried around the room.
landing at Heathrow was sitting by myself in the magnificent lobby of my London hotel. The Connaught is old money, old world, old attitude, and incredibly stuffy; I loved it. Would Madame like a pot of tea while the bellman takes her bags up to her room and her butler unpacks for her? Absolutely! I thought of my mother and I knew she was watching over me and smiling while I enjoyed my moment of extreme sophistication. I finished my tea, then climbed the staircase up to my room, where my mind was
curl and turn pink, about 2 minutes. Stir in the green onions and continue cooking until the shrimp are opaque throughout. Place a scoop of hot stone-ground grits in a deep bowl and cover with shrimp and sauce. Note: The grits I order from the Nora Mill Granary are excellent. almond shrimp cakes with sesame chili mayonnaise WLS 1 shrimp cake: Calories 126, fat 6 gr, carbs 4 gr, protein 14 gr Makes 8 cakes This is a superb alternative to a crab cake or salmon patty, and it goes together just
turkey, egg, bread crumbs, and cheese in a large bowl, using your hands to combine gently. Shape into four �-inch-thick patties. Grill or broil the patties until cooked through but still moist, 3 to 4 minutes per side. Serve with a little of the marinated salad piled on top of each burger. turkey mushroom meat loaf WLS � portion: Calories 143, fat 7 gr, carbs 4 gr, protein 15 gr Serves 4 This meat loaf is very moist, tender, and easy to eat. A classic served with mashed Yukon gold potatoes and