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Sheri’s Vanilla Coconut Cups

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Sheri's Vanilla Coconut Cups
Instructions
  1. In a medium bowl, add 1/4 of the coconut milk mixture and then sprinkle the gelatin on top. Let it sit for 2 to 3 minutes. Do not mix.
  2. In a small pot over medium-low heat, add the remaining coconut milk and honey. Whisk to combine. Allow it to heat through for 2 to 3 minutes or until warm. Do not let it boil.
  3. Add the warm coconut milk to the gelatin mix and use a whisk to mix as you pour. Add the vanilla and sea salt and stir to combine.
  4. Place a sieve over the top of your jars and pour the mixture into the jars through the sieve. This will ensure there are no clumps of gelatin remaining. Store the jars in the fridge for two hours to set. Serve with berries and enjoy!
Recipe Notes

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

No Honey: Use maple syrup or another sweetener of your choice.

No Berries: Use another type of fruit instead.

 

NUTRTION

amount per serving

 

Calories......202
Fat................14g
Carbs...........13g
Fiber................3g
Sugar...............8g
Protein............5g

Sheri’s Savory Breakfast Biscuits Bariatric Edition

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Sheri's Savory Breakfast Biscuits Bariatric Edition
Cook Time 20 minutes
Servings
people
Cook Time 20 minutes
Servings
people
Instructions
  1. Preheat the oven to 375oF (191oC) and line a baking sheet with parchment paper.
  2. 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.
  3. In a large bowl, add the almond flour, baking powder, thyme and salt. Whisk to combine.
  4. 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.
  5. 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.
  6. Bake for 9 to 10 minutes or until the biscuits are cooked through and slightly browned on the bottom. Serve and enjoy!
Recipe 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

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Sheri's Almond Pancakes - Bariatric Edition
Cook Time 20 Minutes
Servings
Cook Time 20 Minutes
Servings
Instructions
  1. In a medium-sized bowl, whisk together the almond flour, baking powder, eggs, sweetener, almond milk, coconut oil, cinnamon and sea salt.
  2. 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.
  3. Place the pancakes onto plates and top with almond butter and almonds. Enjoy!
Recipe 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

Coconut Almond Cups – Bariatric Edition

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Coconut Almond Cups - Bariatric Edition
Cook Time 1.15
Servings
Ingredients
Cook Time 1.15
Servings
Ingredients
Instructions
  1. Arrange paper baking cups on a plate or a small baking sheet. Set aside.
  2. In a mixing bowl, stir the almond butter with half of the melted coconut oil together until smooth. Stir in the vanilla, cinnamon and salt. The mixture will stiffen.
  3. In a second small mixing bowl, combine the remaining melted coconut oil and coconut butter together and stir until runny.
  4. Fold the coconut butter mixture into the almond butter mixture until just combined.
  5. Divide into the prepared baking cups. Freeze for at least one hour or until solid. Enjoy!
Recipe Notes

Leftovers: Keep in an airtight container or zipper-lock bag in the freezer for up to one

Month: Best to eat from frozen.

Serving Size: One serving is one piece.

Likes it Sweet: Add liquid stevia drops to taste.

 

Nutrition

Amount per serving

Calories.....179

Fat................17g

Carbs..........5g

Fiber............3g

Sugar..........1g

Protein.......3g

 

Creamy Cilantro Dressing

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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 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Servings
people
Ingredients
Recipe 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

Dark Chocolate Almond Mousse – Bariatric Recipe

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Dark Chocolate Almond Mousse - Bariatric Recipe
a great bariatric breakfast or snack
Passive Time 3
Servings
Ingredients
Passive Time 3
Servings
Ingredients
Instructions
  1. Add all the ingredients to a high-speed blender and blend for 2 to 3 minutes until thickened, smooth and creamy.
  2. Transfer to a bowl and refrigerate until chilled, about 3 hours. Enjoy!
Recipe Notes

Leftovers: Refrigerate in an airtight container for up to five days. Stir well before serving.

Serving Size: One serving is roughly 1/2 cup.

coconut.

Additional Toppings: Extra cocoa powder, chopped nuts, fresh berries and/or shredded

No Almond Butter: Use another nut or seed butter instead.

 

NUTRITION

Amount per Serving

 

Calories.....206

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

Carbs..........23g

Fiber............10g

Sugar...........1g

Protein........8g