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Gastric Sleeve Cookbook: MAIN COURSE - 60 Delicious Low-Carb, Low-Sugar, Low-Fat, High Protein Main Course Dishes for Lifelong Eating Style After Weight ...

Name: Gastric Sleeve Cookbook: MAIN COURSE - 60 Delicious Low-Carb, Low-Sugar, Low-Fat, High Protein Main Course Dishes for Lifelong Eating Style After Weight ... (Effortless Bariatric Cookbook Book 2)
Rating: 3.73 (2 reviews)

Selena Lancaster

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Nourish your body with 60 nutritious Low-Carb, Low-Sugar, Low-Fat, High Protein Main Course Dishes for Lifelong Eating Style After Weight Loss Surgery…WHILE Keeping Your Taste Buds Happy!After a few weeks of fluid and soft food diet, it is time to introduce solid food back to your diet. This book is going to provide you with the essential information for your meal planning. This Gastric Sleeve Cookbook An overview on the recovery stages after the soft food stage with dietary reminders and tips on food preparation. An at-a-glance nutrition summary table with cooking time to help you choose which dish to cook. 60 nutrient-dense, mouth-watering low-carb, low-sugar, low-fat, high-protein recipes made from poultry, fish, beef, pork, lamb, seafood and vegetables. Examples included Chicken Caprese, Chipotle Turkey Meatloaf, Cajun Tilapia, Beef Madras Curry, Garlic Lime Marinated Pork Chops, Lamb Rogan Josh, Shrimp Jambalaya, Green Bean and Wisconsin Cheese Casserole and so much more. All recipes are under 15g carbs, 5g sugar, 5g fat and over 7g protein for vegetarian dishes and over 10g protein for meat dishes.All recipes in this book are completed with details regarding cooking time, ingredients, direction, serving information and nutritional content, so you will have all the necessary knowledge to follow the plans. BONUS! A complete set of at-a-glance A4-printable PDF infographic posters on the approved food lists and daily reminders exclusive to readers. Grab this new cookbook today and discover how you can still enjoy your food while your body is recovering. Don’t take a pass on these wonderful recipes!

158 pages, Kindle Edition

Published March 2, 2017