Two week pre-op diet: Ground rules
Breakfast: Atkins Advantage Protein Shake
Snack: 1 oz string cheese
Lunch: Atkins Advantage Protein Shake
Snack: 1 cup salad with homemade viniagrette
Dinner: 4-6 oz lean meat and 1/2 to 1 cup non-starchy veggie
64 oz non-carbonated, calorie-free liquid
Centrum multivitamin, calcium citrate supplement
The worst thing about this was the hunger on the first four days. After that it got better. Here are some of the menu highlights:
Salad viniagrette: Homemade olive oil and vinegar (red wine vinegar, white wine vinegar, basalmic vinegar, apple cider vinegar) dressing has much less fat/carbs/sugar than "low fat" and "diet" prepared dressings and they taste better. Change up your salad by changing your dressing every day. I made more dressing than I needed and used the leftovers as a meat marinade for dinner. Google for basic recipes--add shallots, garlic, different spices for variety. You can also use Greek Yogurt-based dressings--but be careful and read the label. It should not have more than 5 carbs and no fat or sugar. It should give you about 15 grams of protein per serving.
Dinner: My favorite dinners were pretty simple: butterflied marinated pork chops pan fried in a little olive oil. Seasoned with whatever that day's salad dressing was. For the veggie: microwaved asparagus with shaved Parmeggiano Reggiano and olive oil drizzled on top. Pan seared swordfish and sauteed summer squash.
Basic rules: stay away from potatoes, bread, wine, butter, and prepared sauces and frozen foods. Use olive oil and non-starchy veggies (no peas and corn).
After the first week, I found that I was actually enjoying the diet, and if I drank my 64 oz fluid, I wasn't hungry. When I didn't feel like cooking dinner, I substituted 2 protein shakes.
I lost 18 lbs over two weeks on this pre-op diet without feeling deprived. You can modify most of your existing recipes to use in this phase.
During this phase it's time to stock the pantry for post-op. more on that next post.