The tips and tricks for achieving your weight loss goals!
Recipe of the Month -
Chicken Sweet Potato and Cauliflower Curry
Cooking oil spray
1 medium onion, finely chopped
2 cloves garlic, crushed
2 teaspoons ginger, grated
500g chicken breast fillets, cut into 2-3cm pieces
2 tablespoons Indian curry paste
4 Roma tomatoes, chopped
300g sweet potato, peeled, cut into 2cm pieces
½ head cauliflower, cut into small florets
1 bunch broccolini, trimmed, cut into 4cm lengths
1/3 cup plain low-fat yoghurt
½ cup fresh coriander leaves
1 slice mountain bread, cut into 4
Spray a large saucepan with oil and place over high heat. Cook onion, garlic and ginger, stirring for about 5 minutes or until onion softens. Add chicken and curry paste. Cook, stirring for 1 minute or until fragrant.
Add 2 cups water and bring to the boil. Reduce heat to medium. Add tomato, sweet potato and cauliflower. Cook uncovered, for 15-20 minutes, stirring occasionally, until vegetables are tender and curry has reduced and thickened.
Add broccolini and yoghurt. Reduce heat to low and cook, stirring for about 5 minutes, or until broccolini is tender. Garnish with coriander and serve with mountain bread.
Recipe of the Month -
Sweet Potato and Quinoa Soup
2 teaspoons olive oil
1 red onion, chopped
1 tablespoon ground cumin
2 cloves garlic, chopped
1 long red chilli, de-seeded and chopped finely
Zest of 1 lemon
1.5kg sweet potato, peeled and chopped
8 cups salt reduced chicken stock
Freshly ground black pepper
¾ cup quinoa, rinsed and drained
2 cups boiling water, extra
Heat oil in a large saucepan and saute onion until soft. Stir in cumin, garlic, chilli and lemon zest and cook until fragrant.
Add the potato and stock and season to taste. Bring to the boil, reduce the heat, cover and simmer for 20-30 minutes until the potato is tender.
Puree soup and bring back to the boil. Add the quinoa and extra water, reduce the heat, cover and simmer for 15-20 minutes until quinoa is cooked.
Serve with fresh coriander and cracked pepper.
Congratulations are in order for Dr Reza Adib who has achieved accreditation as a Surgeon of Excellence in Metabolic and Bariatric Surgery at the Wesley Hospital.
Brisbane’s Wesley Hospital is the first in Queensland to be recognised for Metabolic and Bariatric Surgery by international accrediting body, the Surgical Review Corporation (SRC).
General Manager, Michael Krieg said this achievement is a significant milestone for The Wesley’s longer term vision to put Queensland and The Wesley on the world stage as offering the latest advancements in medical technology.
With only 10 hospitals worldwide to receive the accreditation in 2017, The Wesley Hospital joins other world renowned hospitals, such as the University of Illinois Hospital and Northwell Health Huntington in the United States and Hospital Israelita Albert Einstein in Brazil.
The Wesley Hospital has also been recognised as only the second Australian hospital to receive the Centre of Excellence in Metabolic and Bariatric Surgery by the SRC, reflecting its high standard of health outcomes and excellence in care.
Dr Reza Adib is proud to be a part of The Wesley Hospital bariatric specialist team and consults private patients in his rooms at the Brisbane Obesity Clinic.
Recipe of the Month -
Cauliflower Cottage Pie
1 tablespoon olive oil
1 brown onion, finely chopped
1 carrot, finely chopped
600g lean beef or turkey mince
1/2 cup red lentils, rinsed, drained
2 x 420g cans no-added-salt diced tomatoes
600g potatoes, peeled, sliced
1/2 head cauliflower, sliced
1 cup skim milk
green salad, to serve
Preheat oven to 200°C. Heat half the oil in a large frying pan. Cook onion and carrot over medium heat, until soft.Place mixture into a medium saucepan.
Add remaining oil to frying pan and brown mince in batches. Add to saucepan. Stir in tomatoes and lentils. Bring to the boil, reduce heat and simmer, covered, for 20 minutes.
Meanwhile, boil potatoes and cauliflower until very tender. Drain well. Mash potatoes and cauliflower together until smooth and stir in milk. Place mince mixture into 8 individual ramekin dishes. Spoon mash on top and bake for 30 minutes, until golden.
Serve with a green salad.
Dr Adib's patient "Big Joe" Kicking exciting new career goals
The procedure removed the outer part of his stomach, reducing the size by about 80 per cent.
A vastly improved diet and exercise regimen led to Joe having 13kgs of excess skin removed and 8kgs of fat liposutioned last year, to complete his 176kg weight loss.
To read more about Joe's incredible story click here.
Recipe of the Month -
Turkey and Avocado Salad with Cranberry Dressing
120g baby spinach, washed
400g cooked, cooled turkey meat, sliced or shredded
¼ cup slivered almonds, toasted
2 celery stalks, finely sliced
1 avocado, halved and sliced
2 tablespoons whole berry cranberry sauce
2 tablespoons olive oil
2 teaspoons red wine vinegar
For the dressing, place the vinegar, cranberry sauce and the olive oil in a bowl. Season and whisk to combine.
To serve, assemble the remaining ingredients on a platter. Drizzle with cranberry dressing to serve.
Recipe of the Month -
Veal and Pork Meatballs
500g veal mince
500g pork mince
1 medium brown onion, coarsely grated
3/4 cup fresh breadcrumbs (day-old bread)
2 garlic cloves, crushed
1 egg, lightly whisked
Salt & freshly ground black pepper
2 1/2 tablespoons olive oil
Line a baking tray with non-stick baking paper.
Combine the veal and pork mince, onion, breadcrumbs, garlic and egg in a large bowl. Season with salt and pepper.
Use your hands to mix until combined. Roll 1 heaped tablespoonful of mince mixture into a ball and place on prepared tray. Repeat with the remaining mince mixture.
Heat one-third of the oil in a non-stick frying pan over medium heat. Add one-third of the meatballs and cook, turning, for 8 minutes or until golden brown and cooked through. Transfer to a plate. Repeat, in 2 more batches, with the remaining oil and meatballs, reheating pan between batches.
Serve with a fresh salad.
Freeze remaining meatballs for up to 3 months.
12 month Dietitian Review - What This Means To You!
A 12 month Dietitian review following bariatric surgery is more important than you might think. It is at this time when patients require a specific blood test to look for deficiencies which may have developed over time post surgery. This is commonly caused by inadequate nutrient intake or inappropriate vitamin tablets. Common deficiencies 12 months post op are vitamin B12, Zinc and Iron which affect energy levels, immunity and healing. These deficiencies require to be corrected and can be organised during the patient's review appointment. During this appointment the dietitian will also assess if the patient is on track for their goal weight and implement an effective long-term diet plan.
*NEW* Bariatric Restaurant Cards
Brisbane Obesity Clinic patients can now request a restaurant card following their procedure. These cards are designed to act as a medical certificate for bariatric patients at restaurants. By presenting this card at cooperating restaurant the patient will be allowed to make a special menu request such as a smaller portion of food to prevent overeating, ordering an entree dish instead of a large main, or selecting from the children's menu. Please note that restaurants do not have to accept these cards, however most are happy to cooperate.
Why Are Vitamins So Important After Weight Loss Surgery and Which Ones Do I Take?
The purpose of a weight loss procedure is to substantially decrease a person’s food intake which can be achieved using different surgical methods. However undergoing any weight loss procedure may result in vitamin deficiencies.
When patients undergo a Lapband will have reduced food consumption, and as a result this will decrease the amount of nutrients being consumed. Therefore it is important to compensate for this loss by taking one daily multivitamin tablet to ensure your body is receiving adequate vitamins and minerals.
The Gastric Sleeve and Bypass procedures are different as they involve surgically reducing the stomach size. As a result this does impair the absorption of vitamins and minerals as the stomach is producing less intrinsic factor and less acid, which is required for the uptake for iron, folate, and vitamins B12. To prevent deficiencies patients must take two multivitamin tablets daily for life (preferably morning and night). Post-operative deficiencies may also be exacerbated after surgery as a result of noncompliance to a bariatric nutrition protocol and inadequacy of food variety.
So which vitamins should you take post weight loss surgery?
As a bariatric patient it is important to take the multivitamin recommended by your Surgeon or Dietitian. Dr Adib and our Dietitian Sharon Rochester recommend taking BN Multi which is specifically formulated for bariatric patients. Other types of multivitamins such as Gummy Vitamins do not have sufficient nutrients for bariatric patients.
The table below shows the difference between two bottles of Gummie Vitamins vs one BN Multi tablet:
**Please Note: Brisbane Obesity Clinic does not have any product endorsements or affiliations with any product companies. This article is for education purposes only.**
Myth Busters - OPTIFAST vs OTHER
As discussed in our previous blog, patients are required to follow a specific preoperative diet to shrink the size of the liver. Here at the Brisbane Obesity Clinic our patients use Optifast which is a nutritionally balanced dietary replacement program. This product is formulated to provide sufficient proteins, vitamins, minerals, fibre and other dietary requirements that the body needs. This product is preferred by the surgeon as it is the only scientifically proven product to shrink the size of the liver prior to surgery.
Why is Optifast different from other products such as Optislim, Tony Ferguson and Isowhey?
While Optifast is a complete dietary replacement, other brands of 'weight loss shakes' are simply meal replacements. It is important to note that these alternate products do not have any scientific research proving their ability to reduce the size of the liver. Unlike other products which can cost hundreds of dollars, Optifast is affordable and can usually be picked up at a bargain price from your local Chemist Warehouse. We strongly recommend using the Optifast pre-surgical protocol to ensure that your liver is small enough on the day of your procedure and enable your procedure to go ahead as planned. As mentioned in our previous blog, failure to shrink the size of the liver prior to surgery can; increase the technical difficulty involved in the laparoscopic procedure, increase the retraction difficulty of the liver and reduce the operating space.
What does that mean to you as a patient?
If your liver is too large on the day of your operation this may result in the procedure being abandoned. This is especially important for self-funding patients who will be liable for the costs associated with this failed procedure and the hospital admission.
Please Note: Brisbane Obesity Clinic does not have any product endorsements or affiliations with Optifast. This article is for education purposes only.
What Is A Preoperative Diet & Can I Avoid Doing This?
A very commonly asked question is: What is a preoperative diet? Prior to undergoing a weight loss procedure, the Surgeon will require the patient to follow a specific diet, this is known as a 'preoperative diet'. This diet includes an OPTIFAST program along with other dietary specifications which are given to you by our Dietitian during your initial Dietitian consultation. The standard duration of a preoperative diet is 2 weeks, however this may increase according to your BMI and health factors, the Surgeon will determine this for you.
Another commonly asked question is: Can the preoperative diet be skipped? The short answer to this question is no, but for very good reasons. Why you ask?
The main goal of the preoperative diet is to shrink the size the liver. Did you know that the liver of an obese person is much larger than a person with a normal BMI? Many people are unaware that in order to perform a bariatric procedure the liver must be lifted to access the stomach. A large liver unaided by a preoperative diet can:
Constrict the surgeon when performing the laparoscopic (keyhole) surgery
Increase operating time
Increase surgical complications
Non-compliance of the preoperative diet can result in the cancellation of the procedure, therefore it is of upmost importance to adhere to the guidelines.
The Dangers of Taking Dietary Advice from Friends & Forums
Common sense tells us to consult a health professional for medical and dietary advice, yet some patients will seek alternate advice from friends or online forums. So why is this dangerous? Although it is important to have support from friends or family prior to undergoing a bariatric procedure, taking advice from an unqualified third-party could be detrimental to your health and recovery.
Before undergoing a weight loss procedure such as a Gastric Sleeve or Lapband each patient is put on a pre-operative diet by a qualified Dietitian. During this consultation a unique diet plan is developed according to the patients BMI, medical history, medications and allergies. Therefore your diet plan may not be the same as your friend who had the same procedure. Deviating from your plan without the knowledge of your dietitian or surgeon may not only affect your results, but it can be harmful to your body and result in illness, pain or rehospitalisation. This is especially critical during the first six weeks following a Sleeve Gastrectomy as you are within the high risk period for a leak.
We advise all our patients to contact the rooms if they are unsure of their dietary guidelines before or after their procedure. Our team is dedicated to providing the highest care and can arrange urgent dietary consultations if required.