40 grams for a 120-pound person
50 grams for a 150-pound person
60 grams for 180-pound person
Cooking in the aftermath of a surgery isn't exactly the most appealing idea in the world. A-1 Home Care highly recommends enlisting the help of a friend or caregiver in the first few days after surgery, to augment your chances of healing properly. Maybe they can even try something new in terms of post surgery food ideas. Check out this lovely recipe from Health.com:
- 1/3 cup plus 2 tablespoons olive oil, divided
- 1 medium red onion, finely diced
- Pinch of red pepper flakes
- 1 pound chopped mixed greens (such as kale, Swiss chard, or mustard greens)
- 10 large eggs
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon salt, divided
- 1/2 plus 1/8 teaspoon freshly ground black pepper, divided
- 1 tablespoon red-wine vinegar
- 8 ounces part-skim ricotta
- 1 cup fresh basil leaves
- 3/4 cup fresh parsley leaves
- 1/4 cup fresh mint leaves
- 1 clove garlic, chopped
- 1 tablespoon pine nuts
Preparation1. Preheat oven to 350°.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring, until soft (about 4 minutes). Add pepper flakes and half of greens and cook until wilted and crisp-tender (about 5 minutes); place sautéed greens in a colander. Repeat with remaining greens. Cool slightly and squeeze dry; transfer to a bowl. Using paper towel, wipe out skillet and reserve.
3. In a large bowl, whisk together eggs, Parmesan, and 1/4 teaspoon each salt and pepper until smooth. Add to bowl with greens, vinegar, ricotta, and 1/8 teaspoon pepper; stir to combine. Fold the ricotta mixture into egg mixture.
4. In reserved skillet, heat 1 tablespoon oil over medium heat. Pour egg mixture into pan and cook until the sides are set (about 8 minutes). Transfer to oven and bake until completely set (about 15 minutes).
5. To make pesto: Combine basil, parsley, mint, garlic, and pine nuts in a food processor and process until all ingredients are coarsely chopped. With the motor running, slowly add the remaining 1/3 cup oil and season with 1/4 teaspoon each salt and pepper.
6. Remove frittata from oven and invert onto serving platter. Slice into 8 wedges and serve with pesto.