Advice after your nerve block for surgery
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Introduction
It is best to avoid extra snacks, especially if you are trying to lose weight. However, the snack ideas below contain about 10–15g of carbohydrate and have a low to medium glycaemic index (GI). This means they may help to limit how much your blood sugar rises.
Savoury:
- 1 medium slice of wholegrain toast with egg or tomatoes
- 2 Ryvita, 2 crispbread, 2 oatcakes, 2 rice cakes with low fat cheese spread
- 1 mini pitta bread (1/2 standard pitta) with tuna
- Popcorn, unsweetened (30g)
- Pretzels (25g)
- Twiglets (25g)
- Hummus and vegetable sticks
- 3-4 tablespoons of cottage cheese and sliced cucumber
Sweet (Fruit):
- 1 medium to large apple, pear, orange, nectarine
- 2 clementines, satsumas, kiwi, plums
- 1 small banana
- Small bowl of strawberries or other berries
- Handful of grapes – (about 10 grapes)
- 2-3 apricots, dates, figs
- 2 tbsp (25g) Raisins/ dried fruit
- Tinned fruit in juice, drained 3 tbsp
- 2 slices of Pineapple (140g), melon (100g), mango (110g)
Other:
- Malt loaf (30g) 1 slice
- 2 small squares of 70% dark chocolate
- Low sugar jelly with a tablespoon of yoghurt
- Greek/natural yoghurt (100g) with handful of berries
- No added sugar Instant Whip
- Hot chocolate (made up with water) e.g. Options or Highlights (200ml) or Horlicks, Ovaltine - 1 teacup (150ml)
- Semi skimmed or skimmed milk, up to 250ml.
- Low fat ice cream -2 scoops
The following pages contain recipes for healthy dips that you can snack on with vegetables sticks.
Artichoke and Butter Bean Dip
|
Serves 4-6
Nutrition per serving |
kcal |
protein |
carbs |
fat |
|
104 |
6.7 |
13 |
3.5 |
Ingredients
- 1 x 280g jar artichoke hearts, drained
- 1 garlic clove
- 1 x 400g tin butter beans, drained and rinsed
- ½ tsp ground cumin
- ½ lemon, juiced
- 150g pot low-fat yoghurt
Method
- Put the artichokes, garlic, butter beans, cumin and some salt and pepper in a food processor and blend until smooth.
- Add the lemon juice and yoghurt and blend.
Healthy Homemade Hummus
|
Makes 4 snack portions
Nutrition per serving |
kcal |
protein |
carbs |
fat |
|
102 |
6 |
11 |
4 |
Ingredients
- 1 x 400g can chickpeas, not drained
- 1 tbsp tahini paste
- 1 fat garlic, chopped
- 3 tbsp 0% fat Greek yoghurt
- Good squeeze lemon juice
Method
- Drain the chickpeas into a sieve, set over a bowl or jug to catch the liquid.
- Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz until smooth.
- Add a tablespoon of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl, stir in a squeeze of lemon juice and season to taste.
Pea, Mint and Chilli Dip
|
Serves 4
Nutrition per serving |
kcal |
protein |
carbs |
fat |
|
85 |
7.5 |
11.9 |
1.5 |
Ingredients
- 400g frozen peas, defrosted
- 100g fat-free natural yogurt
- Juice of 1 lemon
- 1 tsp ground cumin
- Small handful mint leaves
- 1 small red chilli, chopped
Method
- Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like.
- Divide between plastic tubs to pack into lunchboxes or tip into a serving bowl.
Butternut and Harissa Hummus
|
Serves 6
Nutrition per serving |
kcal |
protein |
carbs |
fat |
|
173 |
5.8 |
13.8 |
10.9 |
Ingredients
- ½ butternut squash (about 400g), peeled and cut into 2cm pieces
- 3 garlic cloves, unpeeled
- 2 tbsp olive oil
- 3 tbsp tahini paste
- 1 tbsp harissa, plus a little extra for drizzling
- 400g can chickpeas, drained and rinsed
Method
- Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 minutes, until the squash is really tender. Leave to cool.
- Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.
- Scrape the hummus into a bowl. Drizzle with extra harissa before serving.
Edamame and Chilli Dip
|
Serves 8
Nutrition per serving |
kcal |
protein |
carbs |
fat |
|
75 |
6.7 |
5.5 |
3.1 |
Ingredients
- 300g frozen soya beans
- 150g low-fat natural yogurt
- 1 red chilli, chopped
- Juice of 1 lime
- 1 garlic clove, crushed
- 1 red onion, finely chopped
- Handful coriander, chopped
Method
- Cook the soya beans in boiling salted water for 4 minutes. Drain and cool under cold running water.
- Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth.
- Fold in the finely chopped red onion and a handful of chopped coriander.
The dip will keep covered in the fridge for up to three days
Warm Mexican Bean Dip
|
Serves 8
Nutrition per serving |
kcal |
protein |
carbs |
fat |
|
60 |
2.7 |
8 |
2.2 |
Ingredients
- 1 onion, chopped
- 1 tbsp olive oil
- 1 tsp soft brown sugar
- 1 tsp wine vinegar
- 1 tsp Cajun seasoning
- 400g tin mixed beans, rinsed and drained
- 400g tin chopped tomatoes, with garlic
Method
- Fry the chopped onion in olive oil until soft.
- Add soft brown sugar, wine vinegar and Cajun seasoning.
- Cook for 1 minute then add the mixed beans and chopped tomatoes with garlic.
- Simmer for 10-15 minutes until the sauce has thickened then season.
Make ahead and reheat dip before guests arrive.
Tomato and Pepper Dip
|
Serves 6
Nutrition per serving |
kcal |
protein |
carbs |
fat |
|
71 |
0.8 |
5 |
6 |
Ingredients
- 375g jar of sweet piquante peppers
- 3 tomatoes, roughly chopped
- 1 tbsp sundried tomato paste
- A bunch of chives, snipped
Method
- Drain and rinse the jar of peppers and tip them into a food processor or blender. Add the tomatoes, roughly chopped, sundried tomato paste and most of the bunch of chives, snipped.
- Whizz together until blended, but still chunky. Season with pepper and spoon half into a serving dish, sprinkle over the remaining chives.
The other half of the dip will keep refrigerated for three days
Cucumber Salad
|
Serves 4-6
Nutrition per serving |
kcal |
protein |
carbs |
fat |
|
98 |
5.7 |
7.7 |
5.4 |
Ingredients
- 350g natural whole-milk yogurt
- 2 medium cucumbers, peeled, deseeded and sliced
- Juice of ½ lemon
- ½ tsp lightly crushed fennel seeds
- Small bunch chopped mint
- Extra-virgin olive oil (2 tsps. if required)
Method
- Mix yogurt with cucumbers, lemon juice and fennel seeds. Season and chill until needed - just before serving, fold in mint and olive oil
Contact us
If you have any queries relating to this information, please contact the Dietetics service.
About this information
Service:
Dietetics
Reference:
DT/029
Approval date:
22 May 2026
Review date:
1 May 2029
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Important note
This page provides general information only. It is developed by clinical staff and is reviewed regularly every 3 years for accuracy. For personal advice about your health, or if you have any concerns, please speak to your doctor.