Weight Loss Surgery Cookbook

Chapter 17

Completing the Meal:

Vegetables and Side Dishes

In This Chapter

▶ Keeping potatoes healthy

▶ Cooking perfect pasta

▶ Vegging out on salads and cooked veggies

F

red Astaire was a great dancer, but when he

was paired with Ginger Rogers, they were

unbeatable on the dance floor. The best part of

the meal isn’t always the entrée; sometimes it’s

what’s sitting next to it. Though you may focus on

preparing a wonderful protein-based entrée, the

food you use to complement it can take the meal

from ho-hum to yahoo.

A side dish is a smaller portion size than the

entrée. Your side dish can be hot or cold, smooth

or crunchy, sweet or sour. Typically side dishes are vegetables, salads, or

starches, such as potatoes, rice, pasta, or bread. Because your meals are

smaller after weight loss surgery, you may only have room in your pouch for

one side dish to accompany your entrée. If you aren’t far out from surgery, a

side dish may be enough food for your entire meal.

Here are some things to think about when picking a side dish for your meal:

✓ Prep time: If your entrée is going to take you some time to prepare,
pick a side dish that requires little preparation or one that can be made
ahead of time.

✓ Tastes good together: Make sure your dishes go together, but don’t go
overboard. You don’t want everything to taste salty or sweet.

✓ Looks good together: Baked fish with cauliflower looks boring, but
baked fish with sautéed broccoli and red peppers is a pretty sight,
which makes meals more appetizing.

Recipes in

This Chapter

T Asiago Carrot and

Potato Au Gratin

T Sweet Potato Bake

T Sweet Potato Bake

T Creamy Romano

Asparagus Pasta

T Tuscan Pasta Sauté

T Three Bean Salad

▶ Southern-Style Green

Beans

T Cucumber Cheese Salad

T Avocado, Tomato, and

Feta Salad

▶ Sweet-Pea Salad

T Edamame Salad

T Waldorf Salad

T Oriental Slaw