My Pre-Surgery Diet
Here’s how I’m managing my nutrition leading up to surgery:
Protein: 1 gram per pound of ideal body weight (NOT actual body weight). This means I’m eating ~170g of protein per day.
Fats and carbs: stay flexible.
Calories: I’ve been in a planned calorie deficit since January 22nd, and I’m ending it on April 22nd. I’ve been eating 1700–2200 calories per day.
Here are some core foods I eat and why:
All the veggies: Fiber is essential for pelvic floor, bowel, and bladder health. We buy huge bags of frozen mixed veggies from Costco.
Berries: Raspberries, blueberries, and blackberries to boost fiber, decrease inflammation, and load up on antioxidants.
Protein: I eat eggs, egg whites, chicken, turkey, Greek yogurt, and cottage cheese.
Other carbs: Van’s Power Grain Waffles, Banza Chickpea Pasta, lentils, and rice.
Here are things I’ve cut out or cut down on heading into surgery:
Excess added sugar: to decrease inflammation.
Vegetable oils like canola oil, soybean oil, etc.: to decrease inflammation and stomach upset.
Alcohol: to improve hormones, lower stress on my liver, get better sleep, and recover.
Artificial sweeteners: to decrease stomach upset.
Here are some things I plan to do after surgery:
Lower the fiber until my digestion is regulated.
Focus on protein in the form of easy-to-digest foods, bone broth, and protein shakes or smoothies.
Continue without alcohol for 3 more months.
Eat the right amount to maintain my weight while I’m healing—not too little.
Remember, this is what works for me and my body. This is not medical advice; everyone’s situation is different.
Nutrition makes an enormous difference for me personally in how I heal from surgeries and injuries, how I do in my workouts, and how I feel in general… So I LOVE making changes like these.
It may look different for you, and that’s OK.
Questions? My inbox is always open.