Some WLS patients choose to avoid certain starches: potatoes, rice, pasta. I haven't specifically ruled out any foods (except obviously sugar-laden ones - candy, ice cream, and other sweets). For early post-ops these starches like pasta, even whole wheat or whole grain versions, have a tendency to be very "heavy" on the stomach, or rather ball up and not pass through very quickly. Only in the last two months have I really been able to eat any of these items, and when I do, I make sure to choose a lower glycemic index version such as whole grain pastas.
In making the meatballs from the linked recipe, I modified the procedure slightly - I baked the meatballs in a mini cupcake pan - this helps the balls sit a little above the bottom of the pan so they've not sitting in the rendered fat. Additionally, I did not flour and brown them in a skillet afterward - a step I found unnecessary (and simply adding calories). My method resulted in 28 meatballs. I had two for a serving, so I calculated calories on the recipe based on 1/14th of the total (based on the values at my usual site).
The meatballs and particularly the gravy was divine - looking forward to having the leftovers in the coming weeks.
Without further ado, today's meals are:
- Syntrax Nectar Chocolate Truffle protein shake - made w/2% Lactaid milk - 1/2 serving
- Tuna sandwich - 1.5oz tuna, 2tsp mayonnaise, 2 small slices french bread
- Sargento light string cheese stick
- Dannon Light & Fit raspberry yogurt
- 1 serving (see above) Braised Meatballs in Red Wine Gravy
- 1/4 cup whole wheat farfalle pasta
- 1/3 cup steamed broccoli
- 1 tsp butter