Low Carb Ricotta Bake

I got this recipe from Shelly over at The World According to Eggface and adjusted it for my ingredients and my baking method. Instead of making it like a casserole, I divided the portions into a muffin tin to make it easier for me to keep track of an actual portion size. Right now, I can only eat one to one and a half portions at a time.

This is a super easy recipe to make and fantastic if you are on a soft or mushy food phase post surgery. It’s delicious even if you haven’t had surgery, too. Pictures and recipe after the cut. More


My first soft food meal

I advanced to the soft food stage of my post surgery diet. I ended up not having an egg. Instead I had turkey chili, from a can. It was wonderful too. Of course after approximately five weeks on nothing but liquids (with some broths and strained soups), just about anything would have been wonderful.

I had 4 tablespoons (approx 1/4 cup) of turkey chili with a bit of shredded cheddar melted on top. I also added two teaspoons of greek yogurt after it was all heated to use in place of sour cream. I tolerated it very well and think I chose exactly the right amount of food because I felt sated but not uncomfortable. Just after I took my last bite, I had a bit of a burp. I think that may be my ‘soft signal’ that I am full and not to take another bite. From what I understand, everybody has their own signal they are full. I’ve read of some VSGers having runny noses or hiccups or even, as I did, a burp.

It’s been about six hour since I ate and I am starting to feel a little hungry again. Before this surgery, I would have felt like I was starving by now. I am so grateful I had it done.