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Baked Green Bean Fries – Bariatric Recipes

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Baked Green Bean Fries – Bariatric Recipes
Servings
people1
Ingredients
Servings
people1
Ingredients
Instructions
  1. Preheat the oven to 400oF (205oC) and line a baking sheet with parchment paper.
  2. To a shallow bowl, add the almond flour, garlic powder, and salt. In a second bowl whisk the egg.
  3. Dip the beans in the egg, shaking off the excess, then into the almond flour mixture and shake off the excess. Place the coated beans on the prepared baking sheet. Repeat with the remaining beans. Discard any leftover flour and egg.
  4. Bake the beans for 15 to 18 minutes, flipping halfway through or until the beans are tender and browned. Enjoy!
Recipe Notes

Leftovers: Refrigerate in an airtight container for up to three days. Reheat in the oven for best results.

More Flavor: Add more dried herbs and spices.

Additional Toppings: Serve with favorite dipping sauce.

 

 

NUTRITION

amount per serving

 

Calories.........142

Fat....................11g

Carbs...............08g

Fiber.................03g

Sugar................02g

Protein............07g

Sheri’s Keto-Buns

Sheri’s Keto-Buns

Cook Time 7 mins
Total Time 7 mins
Servings 1 serving

Ingredients
  

  • 1 Egg
  • 3 tbsps Almond Flour
  • 1/4 tsp Baking Powder
  • 2 tbsps Water
  • 1 tsp Mayonnaise (You can use sour cream instead of mayo)

Instructions
 

  • Mix all the ingredients together until it forms a sort of cake batter consistency. You can switch out the mayo for sour cream.
  • Heat the chaffle iron and make two buns, the exact same size.
  • Cook for a few minutes each side until fully cooked.
  • Eat immediately, store in the fridge for up to 3 days or freeze for future use.

Notes

NUTRITION
amount per serving
 
Calories......223
Fat.................19g
Carbs............5g
Fiber.............2g
Sugar............1g
Protein.........11g
 

Sheri’s Keto Mini Quick Bread – Bariatric Edition

Sheri's Keto Mini Quick Bread - Bariatric Edition

Servings 1 People1

Ingredients
  

  • 1 tbsps Avocado Oil (plus extra for greasing)
  • 1 egg
  • 3 tbsps Almond Flour
  • 1/2 tsp Baking Powder

Instructions
 

  • Add a couple drops of oil to a round ramekin to grease the bottom and sides.
  • In a small mixing bowl whisk the oil and egg together. Stir in the almond flour and baking powder until well combined.
  • Transfer the batter to the prepared ramekin and microwave on high for 90 seconds or until the bread is firm yet spongy to the touch.
  • Carefully remove the ramekin from the microwave and then turn the bread out onto a plate. Allow the bread to cool slightly before slicing.
  • Bread can be served as is or toasted. Enjoy!

Notes

Leftovers: Store in an airtight container for up to one day. Freeze for up to two months.
More Flavor: For a more savory bread, add salt, garlic powder, onion powder or dried herbs.
How to Serve: Use for sandwiches, burgers or as a side for breakfast, soups or salads.Top with your favourite bread or toast toppings.
Thinner Slices:Cut into 3 or 4 slices instead.
Ramekin: A 3- to 5-inch ramekin can be used. A smaller ramekin will yield a thicker bread.
Oven-Baked: Grease ramekin well and bake bread at 375ºF (190ºC) for 13 to 15 minutes or until spongy to the touch. Let the baked bread cool slightly before carefully removing from the ramekin.
Serving Size: One serving is equal to one piece of bread.
 
NUTRITION
amount per serving
 
Calories......316
Fat.................29g
Carbs............5g
Fiber.............2g
Sugar............1g
Protein.........11g
 

Sheri’s 2 Ingredient Crackers Bariatric Recipe

Sheri's 2 Ingredient Crackers Bariatric Recipe

Cook Time 2 mins
Total Time 2 mins
Servings 5

Ingredients
  

  • 1/2 cup Almond Flour
  • 1/2 cup Parmigiano Reggiano
  • 1 tbsp Water

Instructions
 

  • Place ingredients into a food processor and pulse until small balls form -approximately 30 seconds
  • Form a ball of dough with your hands and then place onto a piece of parchment paper. Place a 2nd piece of parchment paper on top.
  • Roll out dough until very thin. The thinner the dough, the crunchier the cracker.
  • Using a pizza cutter or a sharp knife, cut the cracker shapes but do not separate them from the one large cracker.
  • Place in microwave for one minute. Let it rest and then microwave it for another 45 seconds. Let it rest for a few minutes and then separate the crackers. The cooler the get, the crispier they will get.
  • Store remaining crackers in the fridge for up to a week. Enjoy!
  • Optional - spray the crackers with a vegetable spray and then sprinkle on top "everything but the bagel" seasoning or your favorite seasoning.

Notes

Nutrition

 
Amount per serving
Calories.....108
Fat...............9g
Carbs.........2g
Fiber..........1g
Sugar..........0g
Protein......6g

Sheri’s Savory Breakfast Biscuits Bariatric Edition

Sheri's Savory Breakfast Biscuits Bariatric Edition

Cook Time 20 mins
Total Time 20 mins
Servings 10 people

Ingredients
  

  • 4 ozs Pork Sausage (casings removed)
  • 1/2 Red Bell Pepper (chopped)
  • 3/4 cup Almond Flour
  • 1 tsp Baking Powder
  • 1 tsp Thyme
  • 1/2 tsp Sea Salt
  • 2 egg
  • 6 ozs Cheddar Cheese (shredded, divided)

Instructions
 

  • Preheat the oven to 375oF (191oC) and line a baking sheet with parchment paper.
  • In a cast-iron skillet over medium heat, add the sausage and peppers. Cook until the sausage is browned and the peppers are softened. Turn off the heat and set aside to cool.
  • In a large bowl, add the almond flour, baking powder, thyme and salt. Whisk to combine.
  • In a small bowl, add the eggs and whisk. Then add half of the cheese and stir to combine. Add the wet ingredients into the dry and then add the cooled sausage and peppers. Stir to combine until a sticky dough has formed.
  • Place roughly 3 tbsp of the mix onto the parchment-lined paper and press down gently to flatten. The mixture will be a little sticky. Repeat until the dough is used up. Top each biscuit with the remaining cheese.
  • Bake for 9 to 10 minutes or until the biscuits are cooked through and slightly browned on the bottom. Serve and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months.
Serving Size: One serving is one biscuit.
Nut-Free: Use gluten-free flour or brown rice flour instead of almond flour.
More Flavor: Add chili flakes, onion and/or minced garlic.
 
Nutrition
Amount per Serving
Calories......169
Fat.................14g
Carbs............3g
Fiber..............1g
Sugar.............1g
Protein..........8g

Sheri’s Almond Pancakes – Bariatric Edition

Sheri's Almond Pancakes - Bariatric Edition

Cook Time 20 mins
Total Time 20 mins
Servings 1

Ingredients
  

  • 1/3 cup Almond Flour
  • 1/3 tsp Baking Powder
  • 2/3 egg
  • 1 tsp Monk Fruit Sweetener
  • 1 3/4 tbsps Unsweetened Almond Milk
  • 1 1/2 tsps Coconut Oil (softened)
  • 1/8 tsp Cinnamon
  • 1 1/6 tsp Sea Salt
  • 1 1/2 tsps Almond Butter (for topping)
  • 1 1/2 tsps Almonds (roughly chopped, for topping)

Instructions
 

  • In a medium-sized bowl, whisk together the almond flour, baking powder, eggs, sweetener, almond milk, coconut oil, cinnamon and sea salt.
  • Heat a greased skillet over medium-low heat. Pour the batter into the skillet, no more than 1/4 cup at a time. Cook each side for 3 to 4 minutes or until browned.
  • Place the pancakes onto plates and top with almond butter and almonds. Enjoy!

Notes

Leftovers: Refrigerate cooked pancakes in an airtight container for up to three days.
 Reheat in a toaster for easy leftovers.
Serving Size: One serving equals approximately 2 to 3 small pancakes.
Additional Toppings: Top with berries and/or maple syrup.
No Monk Fruit Sweetener: Omit or use coconut sugar and adjust accordingly for flavor.
 
Nutrition:
Amount per serving
Calories......401
Fat................35g
Carbs..........16g
Fiber............. 6g
Sugar............ 2g
Protein.........15g