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 non-stick pan over medium-high heat. Coat the tuna with sesame seeds. Sear the tuna for four to five minutes, flipping halfway.
Thinly slice the tuna into bite-sized pieces. Add a piece of tuna to each cucumber slice. Top with cilantro and soy sauce. Enjoy!
Notes
Leftovers: Best enjoyed immediately. Refrigerate in an airtight container for up to a day.Serving Size: One serving is equal to approximately three to four cucumber pieces.No Cilantro: Omit or use green onion instead.NutritionFat..........6gCarbs......4gFiber........1gSugar.......1gProtein.....27g
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.
Preheat the oven to 350°F (175°C). Line a baking dish with parchment paper.
Spread 1/3 of the marinara sauce all over the bottom of the dish. Layer in little stacks of eggplant, mozzarella, and the remaining marinara sauce. Each stack will likely be three to four eggplant rounds high. Bake for 20 minutes or until it softens slightly and the cheese has melted.
Garnish with parmesan cheese and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.Serving Size: One serving is half an eggplant or aproximately two stacks.Make it Vegan: Use vegan cheese shreds instead.More Flavor: Garnish with fresh basil.Serve it With: Pasta, rice, or protein of choice.NutritionFat...........9gCarbs.....18gFiber.......9gSugar......11gProtein....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.
Bring a small pot of water to a boil. Add the shrimp and cook for two minutes, until bright pink and cooked through. Drain and set aside to cool.
Add the shrimp, vinegar, oil, tamari, basil, and peanuts to a bowl. Toss well to combine.
Divide the shrimp evenly between the lettuce cups. Serve and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to two days.Serving Size: One serving is equal to three lettuce wraps.More Flavor: Add a pinch of chili flakes.Nutrition:Fat..........4gCarbs......1gFiber.......0gSugar......0gProtein....24g
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.
Using a small blender, immersion blender, or food processor, blend the cherries and water until almost smooth (some chunks are okay). If needed, add another tablespoon of water. Set aside.
In a bowl, combine the yogurt, maple syrup, and vanilla.
Layer each popsicle mold starting with some yogurt then some cherry purée.Top each with the remaining yogurt, leaving about an inch of space from the top.
Stick a knife into each mold to gently combine the cherry purée and yogurt.
Freeze for five to six hours or until completely frozen. Enjoy!
Notes
Leftovers: Keep frozen popsicles in an airtight container in the freezer for up to one month.Serving Size: One popsicle is one serving.Make it Vegan: Use a plant-based yogurt alternative.Popsicle Molds: The amount of popsicles made from this recipe can very based on the size of popsicle mold used.NutritionFat.........02gCarbs.....10gFiber......0gSugar.....7gProtein...7g
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.
