Drop Down Menu

Tuesday, November 26, 2013

Post Surgery Meal Ideas for Los Angeles Seniors

One of the best things you can do to improve your nutritional status when you are recovering from surgery, is to focus on whole foods. That means to choose foods that are “whole” or unprocessed. For example, an orange would be a whole food. Orange juice, though, would be a more processed version. A baked potato would be a whole food, while a French fry would be more processed and less healthy, having been fried. 

 One easy way to stick to more nutritious, less processed foods is to focus on the outside aisles of the grocery store. Most grocery stores are set up with unprocessed foods on the outermost areas of the store in the produce, butcher/fish, dairy and bread areas. By doing the majority of your shopping in those areas, you will naturally choose healthier foods.

Why don't you try this recipe for your post surgery health:

Chickpea Polenta with Olives


    • 1 3/4 cups chickpea (garbanzo) flour
    • 2 cups plain soy milk (soya milk)
    • 1 cup chicken stock, vegetable stock or broth
    • 1 tablespoon extra-virgin olive oil
    • 3 cloves garlic, chopped
    • 1 tablespoon chopped fresh thyme, oregano or basil, or 1 teaspoon dried
    • 1 teaspoon dry mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 3 egg whites
    For the topping
    • 1 tablespoon extra-virgin olive oil
    • 1/2 yellow onion, minced
    • 1/4 cup coarsely chopped pitted nicoise olives
    • 1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
    • 2 tablespoons grated Parmesan cheese
    • 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley


In a blender or food processor, combine the flour, soy milk, stock, olive oil, garlic, thyme, mustard, salt and pepper. Process until smooth. Pour the batter into a large bowl. Let stand for 1 hour.
Preheat the oven to 425 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
In a large, spotlessly clean bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Pour the batter into the prepared pan. Bake until puffed and lightly browned around the edges, about 15 minutes. Let cool for 15 minutes.
Preheat the broiler. Position the rack 4 inches from the heat source.
While the polenta is cooling, make the topping. In a small saute or frying pan, heat the olive oil over medium-high heat. Add the onion and cook until soft and lightly golden, about 6 minutes. Add the olives and tomatoes and cook for 1 minute. Remove from the heat.
Carefully spoon the onion mixture evenly over the baked polenta and sprinkle with the cheese. Broil until the top is lightly browned. Watch carefully; this takes only about 1 minute. Sprinkle with the parsley. Transfer to a wire rack and let cool for 10 minutes. Cut into 8 squares, then cut the squares on the diagonal into 16 wedges. Serve immediately.