After you have had surgery, consuming enough protein is absolutely essential. Protein helps the body to repair damaged tissues, form antibodies to prevent infection and it can also synthesize collagen to help scars to form.
Whilst you might not be able to cook lots of fresh meals when you are recovering, we have put together these wonderful recipes that can be made before your surgery and frozen in batches, so all you need to do is pop one of your pre-made meals in the fridge the night before you want to eat it and then it will be ready to be heated up the next day!
These are all nutritious recipes, although it is absolutely vital that you follow the advice of your surgeon first and foremost when it comes to what you are eating after surgery. For example, if you are having a breast augmentation in Manchester, the foods you will need to eat are likely to be very different to someone who has had surgery on their stomach. For this reason, following the advice of your surgeon is absolutely essential.
Now, let’s get onto our recipes!
Slow Cooked Chicken Casserole
Ingredients (makes 4 portions):
- 4 chicken breasts (chopped into chunks)
- 2 medium sized potatoes (chopped)
- 4 large carrots (roughly chopped)
- 2 celery sticks (roughly chopped)
- 2 white onions (roughly chopped)
- 300g frozen peas
- 3 tablespoons tomato puree
- 1 litre chicken stock
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon garlic granules
- ½ teaspoon salt
- ½ teaspoon pepper
- 400g chopped tomatoes
Instructions:
- If you have a slow cooker, turn it to the low setting to heat up. For those of you who don’t, set your oven to around 100 celsius and get out a crockpot.
- This is a super simple recipe, so all you need to do is throw all of the ingredients (except the peas) into the slow cooker together. Give it a really good stir and then put the lid on.
- Cook on low (or 100 celsius) for 6-7 hours.
- 30 minutes before the end of the cooking time, turn the slow cooker up to high (150 celsius in the oven), then add your peas in.
- Put into your freezable containers and when you go to eat it after surgery, serve the delicious casserole on its own or with some brown bread (great for fiber after surgery!).
Kale and Lentil Soup (Vegan)
Ingredients (makes 4 portions):
- 2 sticks celery (roughly chopped)
- 1 white onion (roughly chopped)
- 2 carrots (roughly chopped)
- 3 cloves garlic (chopped)
- 150g kale
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 400g chopped tomatoes
- 150g red lentils
- 1 litre vegetable stock
Instructions:
- Again, this is a super simple recipe that doesn’t require much work.
- Start by frying off the celery, onion, carrots and garlic in a frying pan until they start to brown, around 10 minutes.
- Add in the curry powder, turmeric and cumin. Cook out until slightly fragrant, around 2 minutes.
- Add in the chopped tomatoes, lentils and vegetable stock. Cook on a low heat for around 25 minutes.
- After 25 minutes, add the kale and cook for a further 5 minutes.
- If you like a smooth soup, you can blend it and add 100ml of coconut milk to make it super creamy.
- It’s now ready to add to your freezable tubs.
Spinach and Ricotta Pasta
Ingredients (makes 4 portions):
- 250g pasta
- 250g tub ricotta
- 200g uncooked spinach
- 1 tablespoon olive oil
- 2 garlic cloves
- ½ teaspoon salt
- ½ teaspoon pepper
- Grated nutmeg
Instructions:
- To start this easy dish, put your pasta on to boil according to the cooking instructions on the packet.
- Whilst this cooks, chop up the garlic cloves and add them to a pan with the olive oil. Cook until the garlic starts to brown (around 3 minutes).
- Add the ricotta to the pan, followed by the spinach, salt and pepper. Allow the spinach to wilt.
- Once the pasta is cooked, pour a few tablespoons of the starchy pasta water and add it to the ricotta mixture.
- Drain the pasta fully and combine it with the ricotta and spinach mix. Finish with a grating of nutmeg and put into your freezable tubs.