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Pumpkin Pie Protein Smoothie 10 – Bariatric Edition

Pumpkin Pie Protein Smoothie 10 - Bariatric Edition

Servings 1 people

Ingredients
  

  • 1 cup Unsweetened Almond Milk
  • 1/2 cup Pureed Pumpkin
  • 1/2 tsp vanilla extract
  • 1/2 tsp Pumpkin Pie Spice
  • 1/4 cup Vanilla Protein Powder

Instructions
 

  • Place all ingredients in your blender and blend until smooth. Pour into a glass and enjoy!

Notes

No Pumpkin Pie Spice: Use cinnamon instead.
Toppings: Sprinkle with extra cinnamon or pumpkin spice if desired, and top with raw pumpkin seeds if you like some crunch.
Warm it Up: To serve this warm, whisk together the almond milk, pureed pumpkin, and vanilla in a small sauce pan over medium heat and bring to a gentle simmer before adding it to the blender with the remaining ingredients.
 
 
 
NUTRTION
amount per serving
 
Calories...........165
Fat........................3g
Carbs................13g
Fiber....................5g
Sugar...................4g
Protein............21g

Sheri’s Vanilla Coconut Cups

Sheri's Vanilla Coconut Cups

Servings 1 people

Ingredients
  

  • 1/3 cup Organic Coconut Milk (full fat, from the can, divided)
  • 1/8 oz Gelatin
  • 1/4 tsp Honey
  • 1/4 tsp vanilla extract
  • 1/16 tsp Sea Salt
  • 1/4 cup Blueberries (for topping)
  • 1/4 cup Rasberries (for topping)

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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!

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

Coconut Almond Cups – Bariatric Edition

Coconut Almond Cups - Bariatric Edition

Cook Time 1 min
Total Time 1 min
Servings 6

Ingredients
  

  • 1/4 cup Almond Butter (not runny)
  • 2 tbsps Coconut Oil (melted, divided)
  • 1 1/2 tsps vanilla extract
  • 1 1/2 tsps Cinnamon
  • 1 1/6 tsps Sea Salt
  • 1/4 tsps Coconut Butter

Instructions
 

  • Arrange paper baking cups on a plate or a small baking sheet. Set aside.
  • 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.
  • In a second small mixing bowl, combine the remaining melted coconut oil and coconut butter together and stir until runny.
  • Fold the coconut butter mixture into the almond butter mixture until just combined.
  • Divide into the prepared baking cups. Freeze for at least one hour or until solid. Enjoy!

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
 

Dark Chocolate Almond Mousse – Bariatric Recipe

Dark Chocolate Almond Mousse - Bariatric Recipe

a great bariatric breakfast or snack
Total Time 3 mins
Servings 1

Ingredients
  

  • 1/3 cup Unsweetened Almond Milk
  • 1 2/3 tbsps Chia Seeds
  • 1 2/3 tbsps cocoa powder
  • 2 1/3 tbsps Almond Butter
  • 1 3/4 tbsps Monk Fruit Sweetener
  • 1/4 tbsps vanilla extract
  • 1/8 tbsps Sea Salt

Instructions
 

  • Add all the ingredients to a high-speed blender and blend for 2 to 3 minutes until thickened, smooth and creamy.
  • Transfer to a bowl and refrigerate until chilled, about 3 hours. Enjoy!

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

HOMEMADE SUGAR FREE DARK CHOCOLATE –

HOMEMADE SUGAR FREE DARK CHOCOLATE -

Ingredients
  

  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil melted and cooled slightly
  • 1/4 cup granulated stevia (or to taste)
  • 1/8 teaspoon vanilla extract
  • Pinch salt

Instructions
 

  • Mix the coconut oil into the cocoa powder, 1 Tablespoon at a time. Scrape down the sides and bottom of the bowl periodically to make sure it all gets incorporated.
  • Stir in the sweetener, vanilla, and salt.
  • Divide between two lightly greased mini loaf pans or a lightly greased chocolate mold
  • Allow it to set at room temperature for 30 minutes, then transfer to the fridge to set completely.
  • Store in the fridge until you're ready to eat it. This gets a little mess if kept at room temperature.

Notes

  • I highly recommend using granulated stevia which has a finer grain. If you would like to use raw or coconut sugar, you may want to grind it to a finer consistency in a coffee/spice grinder or mini food processor so that your chocolate doesn't end up gritty.
  • You can replace the granulated sweetener with 6-8 drops (or to taste) liquid stevia.
  • Or you can use the 1/4 cup sweetener that the recipe calls for, plus 1-3 drops liquid stevia (to taste), for slightly sweeter chocolate. 
  • You can replace the coconut oil with cacao butter (1/4 cup or about 1.6 ounces by weight) if you prefer, or cannot eat coconut. Either way, the chocolate needs to stay refrigerated as it will be very soft at room temperature.
  • Yield: 2x6” bars or about 9-10 mini chocolate bites