Chat with us, powered by LiveChat

Sheri’s Grilled Cilantro Lime Pesto Shrimp – Bariatric Recipes

Print Recipe
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 Sriracha Steak Salad Bariatric Recipes

Print Recipe
Sheri's Sriracha Steak Salad Bariatric Recipes
Instructions
  1. Heat a cast-iron skillet over medium-high heat. Add 1/4 of the oil. Dry the steak well and season with salt and pepper. Place the steak in the pan and cook for about 10 to 15 minutes, flipping once. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
  2. Meanwhile, in a small bowl or jar, add the remaining oil, lime juice, sriracha, and season with salt and pepper. Stir or shake to combine.
  3. Place the lettuce, onion, and radishes into a bowl or plate and top with the sliced steak. Drizzle the dressing on top and garnish with cilantro. Enjoy!
Recipe Notes

Leftovers: Salad is best stored separately from the dressing. Refrigerate in an airtight container for up to three days.

Additional Toppings: Cucumber, tomatoes, and/or chopped roasted peanuts.

Likes it Sweet: Add stevia, monk fruit, or another sweetener to the dressing.

 

NUTRITION

amount per serving

 

Calories.........284

Fat....................21g

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

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

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

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

 
 
 

Sheri’s Thai Chopped Chicken Salad with Peanut Sauce

Sheri's Thai Chopped Chicken Salad with Peanut Sauce

Servings 1 people1

Ingredients
  

  • 4 ozs Chicken Breast (skinless and boneless)
  • 1/16 tsp Chili Powder
  • 1/16 tsp Smoked Paprika
  • 1/16 tsp Sea Salt
  • 1 tbsp All Natural Peanut Butter
  • 1 tsp Soya Sauce
  • 1/3 tsp Stevia Powder
  • 1/3 tsp Lime Juice
  • 1/3 tsp Ginger (minced)
  • 2 tsps Water
  • 1/2 cup Green Cabbage (chopped)
  • 1/4 Carrot (shredded)

Instructions
 

  • Add the chicken to a small bowl and season with chili powder, smoked paprika and sea salt. In a skillet over medium heat, cook the chicken on both sides until cooked through, approximately 8 to 10 minutes. Remove, let cool slightly and then shred with two forks.
  • In a blender, add the peanut butter, soya sauce, stevia, lime juice, ginger and water. Blend until smooth and creamy.
  • In a large bowl, add the cabbage, and carrots. Add the shredded chicken to the bowl and toss with the dressing. Serve and enjoy!

Notes

Leftovers: Store salad and dressing separately in sealed containers in the refrigerator for up to three days.
Nut-Free: Use sunflower seed butter instead of peanut butter.
More Flavor: Add chili flakes to the sauce for heat.
Additional Toppings: : Add chopped cilantro, crushed peanuts and/or sesame seeds.
Make it Vegan: Omit the chicken and use cooked tofu or chickpeas instead.
 
 
NUTRITION
amount per serving
 
Calories............257
Fat......................11g
Carbs.................11g
Fiber...................03g
Sugar..................04g
Protein..............30g

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

Creamy Cilantro Dressing

Creamy Cilantro Dressing

Add yogurt, cilantro, lime juice, stevia and sea salt to the bowl of a food processor. Blend until smooth. Add water to thin the consistency of the dressing if necessary. Season with additional salt or lime juice if needed. Transfer to an airtight jar or container and refrigerate until ready to use.
Prep Time 5 mins
Total Time 5 mins
Servings 2 people

Ingredients
  

  • 2 2/3 tbsps Plain Greek Yogurt
  • 1/4 cup Cilantro (roughly chopped)
  • 1 1/2 tsps Lime Juice
  • 1/4 tsp Stevia Powder
  • 1/8 tsp Sea Salt
  • 1 1/2 tsps Water (optional)

Notes

Leftovers: Refrigerate in an airtight container for up to five days.
Serving Size: One serving is approximately two tablespoons of dressing.
More Flavor: Add roughly chopped jalapeno pepper for a spicy dressing.
Make Vegan: Use coconut or cashew based yogurt instead of Greek yogurt.
 
 
Calories...16
Fat..............0g
Carbs........2g
Fiber......... 0g
Sugar.........1g
Protein......2g