This simply works as a guide and helps you to connect with doctors of your choice. Please confirm the doctor’s availability before leaving your premises.
Emergency bariatric care may be needed if you experience severe abdominal pain, complications from weight loss surgery, or symptoms of nutritional deficiencies.
Heat the oil in a pan over medium heat. Add the shallot and sauté for two to three minutes, or until softened.
Add the chicken and mushrooms to the pan. Season with salt and pepper, and cook for about 10 minutes, stirring occasionally, until browned.
Meanwhile, combine the ricotta, roasted red peppers, lemon juice, and garlic in a blender. Blend until smooth, adding a splash of water if the sauce is too thick to blend.
Pour the ricotta mixture into the pan. Stir well, then reduce the heat to medium-low. Simmer for five to seven minutes, allowing the flavors to meld and everything to cook through.
Taste and adjust the seasoning as needed. Divide evenly between bowls and top with parsley. Enjoy!
Notes
Leftovers: Refrigerate in an aright container for up to three days.
Serving Size: One serving is approximately 1 1/2 cups.
More Flavor: Add parmesan and broccoli.
Serve it With: Enjoy as is, or serve over rice or pasta.
Healthy Hugs,
About the Author: Sheri Burkeis a Registered Holistic Nutritionist and Bariatric Surgery Coordinator at International Patient Facilitators in Tijuana and Cancun, Mexico. She has worked with bariatric surgery clients for over 10 years and especially enjoys providing nutritional guidance to pre and post bariatric clients. In her free time, she enjoys spending time with her husband and two teens and cooking up a nutritional storm in the kitchen. For bariatric patients Bariatric Expert Amazon Line Time for a “bariatric expert” multivitamin? Here is a perfect way for bariatric patients to get it now on Amazon: Bariatric Expert MultiVitamins. Eat Like a Bariatric Expert with our Nutrition Plans. Feel free to share your victories and struggles in ourFacebook Group. I would love to connect with you.
1Lemon (juiced, divided)Sea Salt & Black Pepper (to taste)
1/16ozAvocado Oil Spray
1/3cupPlain Greek Yogurt
1/4cupMint Leaves
Instructions
Preheat the air fryer to 380°F (195°C).
In a bowl, toss together the cauliflower florets, cumin, paprika, half of the garlic, half of the lemon juice, salt, and pepper.
Transfer the cauliflower to the air fryer basket. Spray with avocado oil and bake for 10 to 12 minutes or until cooked through, shaking halfway through.
Meanwhile, use a blender or immersion blender to make the sauce. Blend the yogurt, mint, remaining lemon juice, remaining garlic, salt, and pepper together until smooth. Adjust the seasoning to your taste.
Serve the cauliflower with mint sauce and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.Serving Size: One serving is equal to approximately 1 1/2 cups cauliflower.Make it Vegan: Use coconut yogurt instead.Additional Toppings: Top with parsley or dill.Avocado Oil Spray: One gram (or 1/16 oz) of avocado oil spray is equal to a one-second spray.Nutrition:Fat.........2gCarbs.....21gFiber.......7gSugar.......7gProtein....10g
Healthy Hugs,
About the Author: Sheri Burkeis a Registered Holistic Nutritionist and Bariatric Surgery Coordinator at International Patient Facilitators in Tijuana and Cancun, Mexico. She has worked with bariatric surgery clients for over 10 years and especially enjoys providing nutritional guidance to pre and post bariatric clients. In her free time, she enjoys spending time with her husband and two teens and cooking up a nutritional storm in the kitchen.
About the Author: Sheri Burkeis a Registered Holistic Nutritionist and Bariatric Surgery Coordinator at International Patient Facilitators in Tijuana and Cancun, Mexico. She has worked with bariatric surgery clients for over 10 years and especially enjoys providing nutritional guidance to pre and post bariatric clients. In her free time, she enjoys spending time with her husband and two teens and cooking up a nutritional storm in the kitchen.
1Lemon (juiced, divided)Sea Salt & Black Pepper (to taste)
1/16ozAvocado Oil Spray
1/3cupPlain Greek Yogurt
1/4cupMint Leaves
Instructions
Preheat the air fryer to 380°F (195°C).
In a bowl, toss together the cauliflower florets, cumin, paprika, half of the garlic, half of the lemon juice, salt, and pepper.
Transfer the cauliflower to the air fryer basket. Spray with avocado oil and bake for 10 to 12 minutes or until cooked through, shaking halfway through.
Meanwhile, use a blender or immersion blender to make the sauce. Blend the yogurt, mint, remaining lemon juice, remaining garlic, salt, and pepper together until smooth. Adjust the seasoning to your taste.
Serve the cauliflower with mint sauce and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.Serving Size: One serving is equal to approximately 1 1/2 cups cauliflower.Make it Vegan: Use coconut yogurt instead.Additional Toppings: Top with parsley or dill.Avocado Oil Spray: One gram (or 1/16 oz) of avocado oil spray is equal to a one-second spray.Nutrition:Fat.........2gCarbs.....21gFiber.......7gSugar.......7gProtein....10g
Healthy Hugs,
About the Author: Sheri Burkeis a Registered Holistic Nutritionist and Bariatric Surgery Coordinator at International Patient Facilitators in Tijuana and Cancun, Mexico. She has worked with bariatric surgery clients for over 10 years and especially enjoys providing nutritional guidance to pre and post bariatric clients. In her free time, she enjoys spending time with her husband and two teens and cooking up a nutritional storm in the kitchen.
12ozsSalmon Fillet (skinless, cut into large cubes)
1tbsp tbsp Cilantro (chopped)
Instructions
In a bowl, whisk together the honey, soy sauce, lime juice, garlic, and chili flakes. Add the salmon, stir, and let it marinate for about 15 minutes.
Preheat the air fryer to 400°F (205°C).
Transfer the salmon bites to the air fryer basket and bake for seven to eight minutes or until cooked through, shaking halfway through.
Top the salmon with cilantro and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.Serving Size: One serving is equal to approximately one cup.More Flavor: Add ginger and onion powder.Less Spicy: Omit or use fewer chili flakes.No Cilantro: Omit or use green onion instead.NutritionFat.................8gCarbs............15gFiber..............0gSugar.............12gProtein...........39g
Healthy Hugs,
About the Author: Sheri Burkeis a Registered Holistic Nutritionist and Bariatric Surgery Coordinator at International Patient Facilitators in Tijuana and Cancun, Mexico. She has worked with bariatric surgery clients for over 10 years and especially enjoys providing nutritional guidance to pre and post bariatric clients. In her free time, she enjoys spending time with her husband and two teens and cooking up a nutritional storm in the kitchen.
Heat half of the oil in a non-stick pan over medium-high heat. Coat the tuna with sesame seeds. Sear the tuna for four to five minutes, flipping halfway.
Divide the mixed greens, carrot, and cucumber between serving plates. Thinly slice the tuna and place on top of the salad.
Drizzle the salad with the remaining oil and soy sauce. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to a day.Serving Size: One serving is equal to approximately two cups.More Flavor: Marinate the tuna in soy sauce over night.Additional Toppings: Top with cilantro and you choice of dressing.NutritionFat..............10gCarbs..........11gFiber...........3gSugar..........4gProtein......39g
Healthy Hugs,
About the Author: Sheri Burkeis a Registered Holistic Nutritionist and Bariatric Surgery Coordinator at International Patient Facilitators in Tijuana and Cancun, Mexico. She has worked with bariatric surgery clients for over 10 years and especially enjoys providing nutritional guidance to pre and post bariatric clients. In her free time, she enjoys spending time with her husband and two teens and cooking up a nutritional storm in the kitchen.
