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I NEED HELP!!!!! Ok Junies, I have a question for anyone who had or has to do a bowel prep before surgery. My doctor doesn't require it, however every other surgery I've had, did require it. I want to ensure there is NOTHING left in bowel, when they start cutting it up, lol!! I saw one surgery on Fat Doctor and when he cut the intestine liquidy green stuff/ poop came running out into this poor patient's abdominal cavity. Yuck!! And not good for infection control. I remembered from before that I needed one bottle of Citri-Mag and a box of Dulcolax. And that I need to start it tomorrow if surgery is Thursday. I think I'm supposed to do one Dulcolax pill at six pm tomorrow night, then another one at noon on Wednesday. And have half the bottle of Citro-Mag Wednesday morning and last half Wednesday at six. This sound about right? My last abdominal surgery was seven years ago, so I'm going from memory. Lol. I'm starting clear fluids only for all day Tuesday and Wednesday. Does this sound about right???? Help?!?!?!

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Geez!! Hope you're feeling better!!

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***RECIPES*** Here are some recipes for the soft-food phase, post-op: SPAGHETTI SQUASH SUPREME - 1 spaghetti squash (cut in 2 halves, lengthwise) - High Protein Tomato Sauce (see next recipe below) - 1/2 lb. ground turkey, chicken or beef. Browned, with fat drained off - soft vegetables (mushrooms, zucchini, sweet peppers, onion, garlic, spinach) Cut spaghetti sauce lengthwise (down the middle). Scrape out the seeds and pulp. Cook in over for 20 minutes face down on cookie sheet, then 10 minutes face up at 350 degrees Fahrenheit. Once tender, separate strands by running fork through squash from stem to stem direction. Mix cooked meat and vegetables into special protein tomato sauce and pout over top of the squash 'noodles'. SPECIAL PROTEIN TOMATO SAUCE - 1 to 2 (19 oz) cans white kidney or navy beans (drained and rinsed) - 2 cans (28 oz) cans diced tomatoes, no salt added - spices (your choice: pepper, oregano, basil, bay leaf - veggies: your choice (make sure they are soft by steaming or microwaving) - onions - garlic Add everything to blender and purée. Cook in slow cooker. This sauce boosts protein while hiding vegetables in your meals. It can be used for pasta sauce, beef stews, chili, mixed into a meatloaf, with meatballs, or can be poured over cooked chicken. A great idea when making this sauce is to make large batches, and portion into containers which can be frozen for future use. CRUSTLESS SPINACH QUICHE - 2 tsp vegetable oil - 1 medium onion, chopped - 1 (10 oz) frozen chopped spinach, thawed and drained - 1 1/2 cups shredded half fat cheddar cheese - 4 egg whites - 2 whole eggs - 1/3 cup 1% cottage cheese - 1/4 tsp cayenne pepper - 1/8 tsp salt - 1/8 tsp nutmeg Preheat oven to 375 degrees Fahrenheit. Coat a 9" pie pan with vegetable cooking spray. In a medium sized non-stick skillet, heat oil on med-high. Add onions and cook 5 minutes or until softened. Add spinach and cook for 3 more minutes or until spinach is dry; set aside. Sprinkle shredded cheese in prepared pie pan. Top with onion/spinach mixture. In a medium bowl, whisk together egg whites, while eggs, cottage cheese, cayenne pepper, salt and nutmeg. Pour egg mixture over spinach. Bake 30 to 35 minutes or until set. Let stand 5 minutes. Cut into wedges and serve.

***RECIPES*** Here are some post-op recipes. This first batch is for during the Puréed Diet Phase. HIGH PROTEIN MILK -1 qt skim or 1% milk -1 cup skim milk powder Add skim milk powder to milk and mix well. Refrigerate and use in place of milk. Try using in scrambled eggs, soups, smoothies, sugar-free puddings, etc. HIGH PROTEIN MASHED POTATOES - 4 white or sweet potatoes (peeled), mashed well - 1/2 can white kidney or navy beans, drained and rinsed well - 1/4 cup low-sodium broth (vegetable, chicken or beef) - 1/2 small onion, finely chopped - 1 tsp minced garlic Add white beans, onion, garlic, and broth to blender or food processor. Purée until thin (no clumps). Mix into mashed potatoes. Add skim or 1% milk if needed. ***I used the high protein potatoes over top of extra lean Italian meatballs, puréed with broth.**** HERB & CHEESE MASHED CAULIFLOWER - 1 1/2 cups cauliflower florets - 1/2 can white kidney or navy beans, drained and rinsed - 1/4 cup skim or 1% milk - 2 Tbsp low-fat or light, herb & garlic cream cheese - 1 to 2 Tbsp finely chopped green onion - 1 Tbsp parsley (fresh or dried) - 2 tsp low-fat margarine Steam cauliflower for about 10 to 15 minutes, until very tender. Add cauliflower to remaining ingredients in a food processor or blender. Purée until smooth (no clumps). HIGH PROTEIN SOUP -1 box Campbell's Gardennay soup (Golden Autumn Carrot, Butternut Squash, or Eight Vegetable Medley) -2 cans white kidney or navy beans (rinsed and drained) - pepper (to taste) Add all ingredients to saucepan. Cook soup as directed and simmer to warm. Add soup to blender or use hand-held immersion blender to purée soup until smooth (no clumps).

After day three, it's breeze. I'm not ever hungry, tons of energy and down almost 11 pounds in nine days!! Drinking lots of water is the key!! You can do this!!!!

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