Post-Op Pineapple Paradise
It is no secret that what you put in your body before and after surgery can have an impact on how you heal and how long it takes to heal. This pineapple green smoothie only takes 5 minutes to make! Enjoy a burst of tropical flavor when you sip a healthy Pineapple Green Smoothie! You only need four ingredients to make this vegan smoothie that’s full of vitamins, minerals, and anti-inflammatories. Bromelain enzymes are found in pineapples and allow reduction of swelling and inflammation naturally.
- 1 cup unsweetened coconut milk beverage
- 1 frozen banana
- 1 cup baby spinach
- 1 cup pineapple chunks (fresh or frozen)
Blend all the ingredients in a high-speed blender. Enjoy!
Healthy Keto Spinach Omelet
For a soft, delicious, post-surgery lunch, try the keto spinach omelet with brie cheese!
- 2-3 Eggs
- 1 tbsp. Heavy Cream
- 2 tbsp. Butter (Herb Butter)
- 2-3 oz. Asparagus
- 2 handfuls Spinach (2-3 oz.)
- 2 oz. Brie Cheese
- Mineral Salt & Black Pepper
- Optional: Fresh Herbs, Garlic, Broccoli
Chop and sauté the asparagus on medium heat for a few minutes. Add the spinach and cook until they wilt. Remove ingredients from the pan.
Vigorously beat the eggs and cream together. Pour throughout the hot, greasy pan. Cook for about 1 minute with the lid on top. Add cheese and veggies to one side, then fold the omelet when firm.
Turn off heat and put the lid on top. Let the omelet rest for a couple minutes. The ingredients will melt and blend together.
One side of the omelet usually cooks faster than the other. Flip this side over. Put the ingredients on the less cooked side.
Split an omelet in half to share. Simply, add more eggs and ingredients.
Use organic eggs and grass-fed dairy for best ingredients.
Savory and Delicious Keto Buffalo Cauliflower Snack
For those looking for a savory post-op snack, buffalo cauliflower is the way to go! This snack is flourless, meatless and perfect for any meal. The soft and small florets of the baked cauliflower allow your mouth to heal after surgery while keeping you satisfied and happy.
- 1 1/3 cup Almonds (~100g, or 1 cup almond flour – see instructions)
- 1 tsp Garlic powder (optional)
- 1/2 tsp Sea salt
- 1 large Egg
- 1 head Cauliflower (cut into small florets)
- 1/2 cup Mild Buffalo sauce
- 1/4 cup Butter (use ghee or olive oil for dairy-free)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the almonds, garlic powder (if using), and sea salt in a food processor. Pulse until the consistency is finely ground. Do not over-process, or you’ll end up with nut butter. Alternatively, if using almond flour instead of almonds, skip this step and just place the same ingredients into the bag in the next step.
Place the almond mixture into a bag that will be large enough to hold the cauliflower, or a large bowl with a lid. Set aside.
Whisk the egg in a large bowl. Add the cauliflower and stir to coat. Make sure all florets are coated. To make it easier, you can use a bowl with a lid and shake it.
Immediately add the cauliflower to the bag or bowl that has the almond mixture. Seal or fold over the bag (or cover the bowl), and shake to coat the cauliflower. (This is similar to the process of “shake and bake” chicken.)
Arrange the cauliflower in a single layer on the baking sheet. Roast in the oven for 25-30 minutes, until browned and tender.
Meanwhile, toward the end of the oven time, heat together the butter (or ghee) and buffalo sauce. You can do this in the microwave or on the stove over medium-low heat. Whisk to combine.
When the cauliflower is done, transfer it to a serving bowl. Evenly pour the buttery sauce mixture over it, and gently toss to coat. (Don’t be too rough, so that the breading stays on.) Serve with blue cheese (if not dairy-free) and garnish with green onions.
A Hearty Lentil Soup Recipe for Your Post-Surgery Lunch
- 1 onion, chopped
- 1/4 cup olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups dry lentils
- 8 cups water
- 1/2 cup spinach, rinsed and thinly sliced
- 2 tablespoons vinegar
- salt to taste
- ground black pepper to taste
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Post Surgery Snack: Peanut Butter Banana Protein Shake
Who doesn’t like peanut butter and banana? Bananas are one of the most widely consumed foods in the world for good reason. Packed with Potassium, bananas can help reduce blood pressure due to the vasodilative effects of Potassium. And the protein from the peanut butter gives your body the amino acids that are much needed for tissue repair following surgery.
The combination of protein and carbs in this recipe is a winner for after-surgery nutrition.
- 1 cup yogurt (such as almond, coconut, or plain)
- 1 ripe banana, peeled
- 1/4 cup unsweetened vanilla almond milk (or oat milk, or coconut milk)
- 1/3 cup peanut butter (or nut or seed butter of your choice)
- 1 teaspoon ground cinnamon
(Yields 4 servings)
Process the banana and yogurt in a blender until smooth. Add the milk, peanut butter, and cinnamon. Process until very smooth
Recipe taken from The 150 Healthiest 15-minute Recipes on Earth by Jonny Bowden