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.
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.
1/3headBoston Lettuce (pulled apartinto leaves and washed)
1/2Carrot (small, julienned)
1/8Cucumber (medium, julienned)
1tbspCilantro
Instructions
Warm the oil in a pan over medium heat. Season the tuna with salt and brush it all over with 1/3 of the coconut aminos.
Cook the tuna for two to four minutes per side. This timing will depend on the thickness of the tuna and desired doneness.
Slice the tuna and divide it between lettuce leaves along with carrots, cucumbers, and cilantro.
Serve the lettuce bites with the remaining coconut aminos and enjoy!
Notes
Leftovers: Best enjoyed fresh. Refrigerate ingredients separately in airtight containers for up to two days.
Leftovers: Add mango and green onions.
NUTRITION
Fat.............02g
Carbs.........09g
Fiber..........01g
Sugar.........07g
Protein......36g
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.
Mix the honey, red wine vinegar, oil, and sea salt together in a large bowl. Add the savoy cabbage and toss to coat. Place the cabbage in a casserole dish and roast for 25 to 30 minutes or until the cabbage is crispy and browned.
Top the cabbage with parmesan cheese. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for three days.Serving Size: One serving is approximately one cup of cabbageAdditional Toppings: Garnish with chopped parsley, dill, or thyme.No Fresh Pineapple: Omit the cheese.
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.
Warm the oil in a pan over medium-high heat. Season both sides of the steak with half of the salt. Add the steak to the pan and cook for five to six minutes on each side, or until desired doneness.
Meanwhile, in a small bowl mix the remaining ingredients together.
Remove the steak from the heat and allow it to rest for about five minutes before slicing into it.
Divide the steak evenly between plates. Top with the pineapple salsa and enjoy!
Notes
Notes:Leftovers: Refrigerate in an airtight container for up to three days.Additional Toppings: Green onions.No Lime: Use lemon instead.No Fresh Pineapple: Use canned or frozen pineapple instead.
Preheat the oven to 400°F (205°C). Arrange the red bell pepper halves, cut side up, on a parchment-lined baking sheet, and bake for 25 minutes or until peppers begin to char. Set aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and carrot and cook for about five minutes or until tender.
Add the beef, stirring until well browned and crumbled about seven to 10 minutes.
Add the Italian seasoning and the crushed tomatoes. Continue cooking, stirring frequently, for about three minutes. Keep warm.
Stuff the peppers with the beef sauce and top with the mozzarella cheese.
Set the oven to broil and return the stuffed peppers to the oven. Watch closely and cook for about three minutes, or until the cheese is golden brown. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving is two halves of a stuffed pepper.
Dairy-Free: Use dairy-free cheese . More Flavor: Add garlic, celery, fennel, and/or spinach to the beef sauce. Swap Italian
seasoning for ground cinnamon and ground cloves.
Additional Toppings: Fresh basil, parsley, oregano, red pepper flakes, parmesan cheese, salt, and pepper to taste.
About the Author: 
