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Zucchini & Ground Beef Skillet – Bariatric Recipes

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Zucchini & Ground Beef Skillet – Bariatric Recipes
Instructions
  1. 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.
  2. Add the diced tomatoes, zucchini, cumin, and onion powder. Cover and let simmer for 15 minutes. Place into your bowl and enjoy!
Recipe 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.

 

NUTRITION

amount per serving

 

Calories.........191

Fat....................09g

Carbs...............07g

Fiber.................02g

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

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

 

Cheezy Broccoli & Jalapeno Soup – Bariatric Recipes

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Cheezy Broccoli & Jalapeno Soup – Bariatric Recipes
Instructions
  1. Heat the water in a pot over medium heat. Add the onions, green pepper, jalapeno pepper, and garlic. Cook for about three to five minutes until the onions begin to soften. Season the vegetables with salt then add the broccoli and vegetable broth.
  2. Bring the soup to a gentle boil and cook for 12 to 15 minutes or until the broccoli is very tender.
  3. Transfer the soup to a blender and add the hemp seeds and nutritional yeast. Carefully blend until smooth. Season the soup with additional salt or nutritional yeast to taste.
  4. Divide between bowls and enjoy!
Recipe Notes

Leftovers: Refrigerate in an airtight container for up to four days. Reheat with additional salt and nutritional yeast if needed.

 Serving Size: One serving is equal to approximately 1.5 cups of soup.

Likes it Spicy:  Add extra jalapeno pepper or red pepper flakes.

Broccoli: This recipe can be made with fresh or frozen broccoli.

Ho Hemp Seeds: Use soaked, raw cashews instead.

extra Greens: Add baby spinach before blending

 

 

NUTRITION

amount per serving

 

Calories.........216

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

Carbs...............20g

Fiber.................07g

Sugar.................07g

Protein.............15g

Sheri’s Coconut Chicken Soup Bariatric Edition

Sheri's Coconut Chicken Soup Bariatric Edition

Cook Time 40 mins
Total Time 40 mins
Servings 4 people

Ingredients
  

  • 1 lb Chicken Thighs (boneless, skinless)
  • 1/3 tsp Dried Thyme
  • 1/2 tsp Onion Powder
  • 1/2 tsp Sea Salt (divided)
  • 2 tsps Avocado Oil (divided)
  • 1/2 Yellow Onion (chopped)
  • 2 stalks Celery (chopped)
  • 2 Garlic (cloves, minced)
  • 1 1/4 cups Organic Chicken Broth
  • 1 1/4 cups Organic Coconut Milk (full fat, from a can)
  • 2 tbsps Lime Juice
  • 2 cups Arugula
  • 1 Avocado (sliced)

Instructions
 

  • In a shallow dish, add the chicken breast and season with thyme, onion powder, half the sea salt and half the avocado oil.
  • In a dutch oven, over medium heat, add the remaining avocado oil along with the onion and celery and cook for 5 minutes. Add the garlic and cook for 1 minute more. Add the chicken to the pot and brown on all sides, about 5 to 7 minutes.
  • Add the broth and lower the heat to medium-low and let it simmer for about 10 minutes. Remove the chicken and shred it using two forks. Return to the pot along with the coconut milk, lime juice and remaining sea salt and stir to combine.
  • Divide the chicken into bowls and top with arugula and avocado. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Add mushroom powder to season the chicken. Top with chili flakes for
more spice.
Additional Toppings: Serve with tortilla chips for dipping.
 
NUTRITION
Amount per serving
Calories.....392
Fat...............28g
Carbs.........10g
Fiber............4g
Sugar...........3g
Protein........25g