Before surgery, most everyone is asked or required to go on some kind of "diet."  Whether it's a grueling fast, a traditional diet that requires measuring and calculating or just a casual lean and green. Dropping pounds is the whole point behind losing weight before surgery.

It may sound crazy, but it does have a purpose—and the purpose of losing weight before surgery is to help shrink your liver. And it is extremely important for the safety of you and your surgery team. A fatty liver not only slows down your metabolism, but is gets in the way of the operating procedure. 

Before my weight loss surgery in April of 2006, I started losing weight on my own, a month or two before my first Dr. visits. I know it sounds crazy, I viewed surgery as the light at the end of the tunnel. But my biggest motivation—I had two upcoming weddings that year. I couldn't waste any time getting into mother-of-the bride dresses, I had to get going fast.

Once I began my series of visits with my surgeon, I had lost some weight. Those few pounds made a big difference in reducing my liver. I was told at that point to keep going by eating "lean and green". What does that mean exactly. Just what it sounds like...to make green vegetables and lean meats the majority of my eating plan. It helped to keep the weight off while I waited for my surgery date. 

There was one consolation. I love veggies. My pick of the crop is the long, thin, french variety of green beans.   We are talking fresh or frozen here, not canned.   

These extra fine variety of beans are my favs! They are called "French" not to be confused with "french style" which refers to the cut. French beans are the long thin variety of bean. I was introduced to these beans years ago when my neighbors grew some in their garden, they were the real thing —  from France. 

With careful attention to detail, you can find them in the frozen section of our grocery store. I usually sauté them in the skillet with a little water, olive oil, salt and pepper. Sometimes I add a little garlic or herbs, such as thyme or even a little squeeze of lemon. Cook until they are as tender as you like. 

My favorite way to serve them is to chop them up and add a little vinegar and cucumbers on top!

I usually fix a huge skillet early in the day and store them in the fridge for those "hungry" moments when I have to grab something quick. Yes, I love them that much! 

My second favorite veggie is collards, which you can also sauté or steam in the skillet in a much shorter time that boiling for hours in a pot of water. If you don't like collards then maybe you'll prefer my third runner up in the green vegetable dept—broccoli. My favorite way to eat broccoli is steamed in a Ziplock steaming bag. Three to 4 minutes tops and you're on your way to healthy, lean and green.

So if you're looking to make those scales go down even before surgery, consider going lean and green. 

Yes, you can. You have many more miles to go!