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Sheri’s One Pan Salmon & Brussels Sprouts – Bariatric Recipes

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Sheri's One Pan Salmon & Brussels Sprouts – Bariatric Recipes
Instructions
  1. Preheat the oven to 400oF (204oC) and line a baking sheet with parchment paper.
  2. Add the Brussels sprouts to the pan. Drizzle with the oil and toss to coat. Bake in the oven for 15 minutes.
  3. Remove the pan from the oven and season the Brussels sprouts with half of the everything bagel seasoning. Toss to coat evenly.
  4. Place the salmon on the pan and spread the Dijon mustard evenly over the top side of the fillets. Generously coat the top side of the salmon with the remaining everything bagel seasoning. Continue to bake for 15 to 18 minutes or until the salmon is cooked through. Enjoy!
Recipe Notes

NOTES:

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

More Flavor: Season with salt and pepper if your everything bagel seasoning doesn't contain salt.

No Brussels Sprouts: Use broccoli or cauliflower instead.

No Salmon: Use another fish, like trout, instead.

Everything Bagel Seasoning: If you don't have store-bought Everything Bagel Seasoning, make your own by mixing together even amounts of poppy seeds, sesame seeds, garlic powder, and dried onion flakes. Add sea salt to taste.

 

NUTRITION

amount per serving

 

Calories.........203

Fat....................10g

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

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

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

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

 

Sheri’s Grilled Cilantro Lime Pesto Shrimp – Bariatric Recipes

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Sheri's Grilled Cilantro Lime Pesto Shrimp - Bariatric Recipes
Instructions
  1. Add the cilantro, parsley, garlic, lime juice, hemp seeds, salt, and pepper to the food processor. Pulse to finely chop the cilantro and parsley. With the food processor running, stream in the olive oil. Blend for about a minute, scraping down the sides of the bowl as needed.
  2. Add half of the sauce to a zipper-lock bag then add the shrimp. Marinate the shrimp for at least 15 minutes.
  3. Shake off any excess marinade and pierce the shrimp onto the barbecue skewers. Discard the leftover marinade that was touching the shrimp.
  4. Barbecue Skewers Grill over medium-high heat for four to five minutes, flipping halfway through or until the shrimp are cooked through. Enjoy!
Recipe Notes

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

Serving Size: One serving is equal to one 12-inch skewer.

More Flavor: Add cumin or red pepper flakes to the pesto sauce.

No Parsley: Use more cilantro instead.

No Hemp Seeds: Omit or use walnuts or pine nuts instead.

Barbecue Skewers: If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.

 

NUTRITION

amount per serving

 

Calories.........245

Fat....................16g

Carbs...............03g

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

Sugar.................00g

Protein.............24g

SHERI’S ONE PAN SHRIMP FAJITAS – BARIATRIC RECIPES

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SHERI'S ONE PAN SHRIMP FAJITAS - BARIATRIC RECIPES
Instructions
  1. Preheat the oven to 400oF (204oC).
  2. Place the shrimp, peppers, and onion on a large baking sheet. Season with oil and taco seasoning and mix until the shrimp and veggies are well coated. Arrange into a single layer.
  3. Bake for six to eight minutes or until the shrimp are cooked through.
  4. Remove the pan from the oven and turn the oven to broil. Remove the shrimp from the pan and set aside. Broil the peppers and onions for three to four minutes or until slightly charred.
  5. Add the shrimp back to the pan and drizzle with lime juice. Season with salt if needed. Enjoy!
Recipe Notes

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

More Flavor: Add red pepper flakes or cayenne to taste.

Serve it With: Tortillas, rice, cauliflower rice, lettuce, salsa, avocado, cilantro and/or sour cream.

No Taco Seasoning: Use a combination of chili powder, cumin, garlic powder, onion powder, oregano, and salt.

 

NUTRITION

amount per serving

 

Calories.........214

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

Carbs...............13g

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

Sugar.................05g

Protein.............19g

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

 
 
 

Caprese Salad Recipe – Week 4 Salad Challenge

BARIATRICS

Severe Obesity Is A Chronic Condition That Is Hard To Treat With Diet And Exercise Alone. Bariatric Surgery Is An Operation On The Stomach That Helps Patients With Extreme Obesity To Lose Weight. This Surgery Is An Option For People Who Can Not Lose Weight By Other Means Or Who Suffer From Serious Health Problems Related To Obesity.


Restrictive surgeries shrink the size of the stomach which reduces the amount of food it can hold. this makes you feel full when eating much sooner than you did before surgery.


The surgery restricts food intake, which helps weight loss. some surgeries also interrupt how food is digested, preventing some calories and nutrients, such as vitamins, from being absorbed. recent studies suggest that bariatric surgery may even lower death rates for patients with severe obesity. the best results occur when patients follow surgery with healthy eating patterns and regular exercise.

Get Your Free Bariatric Handbook

Is Bariatric Surgery Right For You?

You may be a candidate for weight loss surgery if:


  • You’re an overweight adult, especially if you have a weight-related condition, such as type 2 diabetes.
  • You know the risks and benefits.
  • You’re ready to adjust how you eat after the surgery.
  • You’re committed to making lifestyle changes to keep the weight off.
  • All types of bariatric surgery work in one of 2 ways...

Affordable Weight Loss Surgery

Tijuana and Cancun have rapidly become the preferred destinations for the Medical Traveler from the US and Canada, seeking affordable and effective weight loss surgery in Mexico. Our Bariatric Team operates in Tijuana, Mexico, but we also have surgery dates twice a month in Cancun where our entire team travels for patients who prefer the destination Cancun for their bariatric surgery.


We have Cancun and Tijuana itineraries mapped out for you to better understand “how it all works”.

Caprese Salad Recipe - Week 4 Salad Challenge

INGREDIENTS

  • 1/3 cup Balsamic Vinegar
  • 1 tbsps Stevia Powder
  • 1 tsp Extra Virgin Olive Oil
  • 3 Leaves Basil Leaves (roughly chopped)
  • 1/2 Tomato (medium, sliced)
  • 2 ozs Mozzarella Cheese (use fresh mozzarella cheese )

INSTRUCTIONS

  1. 1
    In a small pan, place the balsamic vinegar and stevia. Allow it to reduce on low to medium heat. Let it cool to make a sweet balsamic reduction.
  2. 2
    Cut the fresh mozzarella into large, round pieces. Cut the tomato into large, round pieces.
  3. 3
    Plate the tomatoes, cheese and basil, one on top of the other.
  4. 4
    Top with olive oil and balsamic reduction. Enjoy immediately!

RECIPE NOTES

NUTRITION

Amount per serving

Calories.....275
Fat..................15g
Carbs.............30g
Fiber..............01g
Sugar.............14g
Protein.........11g

No Red Wine or Vinegar: Use apple cider vinegar or white vinegar instead

No Lettuce:
Use spinach, kale or mixed greens instead.

More Toppings:
Add sliced red onion, olives, crumbled feta, bell peppers and/or avocado.

On the Go:
Keep dressing in a separate container on the side. Add just before serving.

Contact us now

Thanks For Your Interest!

Our doctors and staff are devoted to our patients and to the commitment of providing quality patient care on all levels.

1.800.210.5124
2050 Madero Ave.
Tijuana, B.C. Mexico 22000

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Sheri’s Lemon Chicken Salad with Cucumber Ribbons

Sheri's Lemon Chicken Salad with Cucumber Ribbons

Servings 1 people1

Ingredients
  

  • 3 ozs Chicken Breast
  • 3/4 tsp Avocado Oil
  • 1/8 tsp Italian Seasoning
  • 1/8 tsp Sea Salt (divided)
  • 1/4 Cucumber (large)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 1/2 tsps Lemon Juice
  • 1 1/2 tsps Fresh Dill
  • 1/4 Celery (finely chopped)

Instructions
 

  • Preheat the oven to 400ºF (204ºC) and line a baking dish with parchment paper. Place the chicken breasts in the prepared baking dish and drizzle with avocado oil. Season with Italian seasoning and half the salt. Bake for 25 minutes, or until the chicken is cooked through. Remove from the oven and immediately cover with a piece of aluminium foil for at least 10 minutes. Carefully remove the foil and let chicken cool before chopping into cubes.
  • Spiralize the cucumber using the ribbon blade. If you do not have a spiralizer, use a vegetable peeler or mandoline to create ribbons instead.
  • In a mixing bowl, whisk the olive oil, lemon juice, fresh dill, and the remaining salt together. Add the chopped chicken, and celery to the dressing and mix well to combine. Season with additional salt if needed.
  • To serve, place cucumber ribbons and top with chicken salad. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to two days. Store the chicken salad and cucumber ribbons separately until ready to serve.
More Flavor: Add other chopped veggies to the salad like radish, peppers or tomatoes.
Make it Vegan: Use white beans or chickpeas instead of chicken.
Meal Prep Option: Cook the chicken ahead of time or use leftover cooked chicken instead.
No Fresh Dill: Use other fresh herbs like parsley or chives instead.
No Avocado Oil: Use extra virgin olive oil instead.
 
NUTRITION
amount per serving
 
Calories......265
Fat................19g
Carbs..........4g
Fiber...........1g
Sugar..........2g
Protein.....20g