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Sheri’s Egg, Shrimp & Avocado Salad – Bariatric Recipes

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Sheri's Egg, Shrimp & Avocado Salad – Bariatric Recipes
Instructions
  1. Place the egg in a saucepan and cover with water. Bring to a boil over high heat then turn off the heat but keep the saucepan on the hot burner. Cover and let sit for 10 to 12 minutes. Transfer the egg to a bowl of cold water and let it sit until cool enough to handle. Peel and slice into quarters.
  2. Place the spinach, shrimp, avocado, tomatoes, and egg onto your plate. Drizzle lemon juice over top and season with salt and black pepper to taste. Enjoy!
Recipe Notes

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.

 

 

NUTRITION

amount per serving

 

Calories.........253

Fat....................13g

Carbs...............09g

Fiber.................04g

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

Protein.............29g

 

 

 

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

Huevos Rancheros Frittata – Bariatric Recipes

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Huevos Rancheros Frittata – Bariatric Recipes
Prep Time 40 minutes
Servings
people1
Ingredients
Prep Time 40 minutes
Servings
people1
Ingredients
Instructions
  1. Preheat the oven to 350oF (176oC).
  2. Heat the oil in a small cast iron skillet over medium heat. Place the onions in the skillet and sauté until soft, about six to seven minutes.
  3. Whisk the eggs in a bowl. Add the salsa, cheese, smoked paprika, and salt. Pour everything on top of the onions and give it a quick mix.
  4. Place the skillet in the oven and bake for 30 to 35 minutes, until cooked through to your liking. Remove, let cool for a few minutes and then slice and serve. Enjoy!
Recipe Notes

Leftovers: Refrigerate in an airtight container for up to two days.

 Serving Size: One serving is roughly half of the skillet. This recipe was made in an 8-inch

(20 cm) cast-iron skillet.

Dairy-Free: Omit the cheddar cheese or use a dairy-free cheese instead.

More Flavor: Add green onions, black or refried beans, jalapeno or adobo peppers.

Additional Toppings: Top with cilantro, avocado, sour cream, and/or more salsa. Serve with a ripped-up tortilla or tortilla chips.

 

 

NUTRITION

amount per serving

 

Calories.........305

Fat....................22g

Carbs...............06g

Fiber.................01g

Sugar.................03g

Protein.............20g

 
 
 

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 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

Tuna Patties a la Parmasean

Tuna Patties a la Parmasean

Tuna Patties a la Parmasean
Servings 4 people

Ingredients
  

  • 1 can tuna water
  • 2 tbsp flaxmeal
  • 1 large egg
  • 1 tbsp mayo light
  • 1 tbsp Parmasean Cheese
  • 1 Dash Onion Powder
  • 1 Salt and Pepper to taste
  • 1 Cooking Spray

Instructions
 

  • Drain tuna and mash with fork. Blend all ingredients together with fork and form into 4 patties. Fry in a non-stick pan coated with cooking spray until golden brown on both sides. Enjoy !