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.
NOTESLeftovers: Refrigerate in an airtight container for up to two weeks or in the freezer for up to three months.Serving Size: One serving is equal to approximately 1/4 cup of bark.More Flavors: Add sea salt or vanilla extract.No Seeds: Use chopped nuts instead.
NUTRTIONAmount per servingCalories......126Fat................10gCarbs...........06gFiber.............02gSugar............03gProtein........03g
NOTESLeftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months.Serving Size: One serving is equal to two patties.More Flavors: Add other fresh or dried herbs and spices to taste.No Extra Virgin Olive Oil: Use avocado or coconut oil instead.No Chicken: Use ground turkey or pork instead.
Leftovers: Refrigerate in an airtight container for up to three days.Serving Size: 16oz (473 mL) mason jars were used for this recipe. One serving is one mason jar.Nut Free: Use sunflower seed butter instead.More Flavor: Add garlic, ginger, red pepper flakes or liquid sweetener of choice to the dressing.Make it Vegan: Use chickpeas or lentils instead of chicken. No Tamari: Use coconut aminos or soy sauce instead. NUTRITIONamount per serving
Leftovers: Refrigerate in an airtight container for up to three days.More Flavors: Add stevia, monk fruit, dried herbs, fresh garlic, salt, and/or pepper to the dressing.Additional Toppings: Cheese, olives, tomatoes, and/or avocado.No Romaine: Use baby spinach or another salad green instead.
Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving equals approximately 1.5 cups.More Flavor:Use your favorite salad dressing instead of lemon juice.Additional Topping:Red pepper flakes, mushrooms, olives, bell peppers and red onions.
Heat a nonstick pan over medium heat. Add the beef, garlic, salt, and pepper and cook for five to eight minutes, breaking it up as it cooks. Drain extra fat if needed.
Add the diced tomatoes, zucchini, cumin, and onion powder. Cover and let simmer for 15 minutes. Place into your bowl and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving equals approximately 1 1/2 cups.More Flavor: Add chili powder and/or green chilis.Additional Topping: Add red pepper flakes.Make it Vegan: Use extra firm tofu instead of ground beef.
