Chat with us, powered by LiveChat

Sheri’s Tahini Chopped Salad – Bariatric Recipes

Print Recipe
Sheri's Tahini Chopped Salad - Bariatric Recipes
Instructions
  1. Add the tahini to a small bowl and stir in the water. Add the chives and season with salt and pepper to taste.
  2. Divide the lettuce between bowls and top with cucumber, carrot, red pepper, broccoli, and chicken. Pour the dressing over top and enjoy!
Recipe Notes

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

More Flavor: Serve with lemon wedges or add fresh lemon juice or maple syrup to the dressing.

Additional Toppings: Add other chopped veggies or fresh herbs.

No Cooked Chicken: Use cooked shrimp, salmon, or tofu instead.

No Chives: Use fresh parsley instead.

 

 

NUTRITION

amount per serving

 

Calories.........253

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

Carbs...............11g

Fiber.................04g

Sugar.................04g

Protein.............30g

Cheezy Broccoli & Jalapeno Soup – Bariatric Recipes

Print Recipe
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 Shredded Chicken & Cauliflower Bake

Sheri's Shredded Chicken & Cauliflower Bake

Servings 4 people

Ingredients
  

  • 7 ozs Chicken Breast, Cooked (shredded)
  • 1 1/2 cups Cauliflower Rice
  • 2 tbsps Water
  • 2 tbsps Mayonnaise
  • 2 tbsps Dijon Mustard
  • 1/2 tsp Ground Sage
  • 1/8 tsp Sea salt
  • 2 ozs Mozzarella Cheese (shredded, divided)

Instructions
 

  • Preheat the oven to 350ºF (175ºC).
  • In a mixing bowl, combine all of the ingredients with half of the cheese. Stir until well combined.
  • Transfer the mixture into ramekins and top with the remaining cheese. Bake for 15 to 20 minutes, or until warmed through and the cheese is browned. Enjoy!

Notes

Leftovers : Refrigerate in an airtight container for up to three days.
Serving Size : One serving equals one ramekin.
Dairy-Free : Use vegan cheese instead of mozzarella cheese.
More Flavor : Add your choice of herbs and spices. Add more vegetables like spinach,peas, mushrooms, or other leftover veggies to the chicken cauliflower mixture.
Additional Toppings : Top with black pepper, red pepper flakes, avocado or salsa.
No Ramekins : Use a baking dish instead and adjust the cooking time as needed.
 
NUTRITION
amount per serving
 
Calories.........173
Fat....................09g
Carbs...............02g
Fiber.................01g
Sugar.................01g
Protein.............18g
 
 
 

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 Keto-Buns

Sheri’s Keto-Buns

Cook Time 7 mins
Total Time 7 mins
Servings 1 serving

Ingredients
  

  • 1 Egg
  • 3 tbsps Almond Flour
  • 1/4 tsp Baking Powder
  • 2 tbsps Water
  • 1 tsp Mayonnaise (You can use sour cream instead of mayo)

Instructions
 

  • Mix all the ingredients together until it forms a sort of cake batter consistency. You can switch out the mayo for sour cream.
  • Heat the chaffle iron and make two buns, the exact same size.
  • Cook for a few minutes each side until fully cooked.
  • Eat immediately, store in the fridge for up to 3 days or freeze for future use.

Notes

NUTRITION
amount per serving
 
Calories......223
Fat.................19g
Carbs............5g
Fiber.............2g
Sugar............1g
Protein.........11g
 

Sheri’s 2 Ingredient Crackers Bariatric Recipe

Sheri's 2 Ingredient Crackers Bariatric Recipe

Cook Time 2 mins
Total Time 2 mins
Servings 5

Ingredients
  

  • 1/2 cup Almond Flour
  • 1/2 cup Parmigiano Reggiano
  • 1 tbsp Water

Instructions
 

  • Place ingredients into a food processor and pulse until small balls form -approximately 30 seconds
  • Form a ball of dough with your hands and then place onto a piece of parchment paper. Place a 2nd piece of parchment paper on top.
  • Roll out dough until very thin. The thinner the dough, the crunchier the cracker.
  • Using a pizza cutter or a sharp knife, cut the cracker shapes but do not separate them from the one large cracker.
  • Place in microwave for one minute. Let it rest and then microwave it for another 45 seconds. Let it rest for a few minutes and then separate the crackers. The cooler the get, the crispier they will get.
  • Store remaining crackers in the fridge for up to a week. Enjoy!
  • Optional - spray the crackers with a vegetable spray and then sprinkle on top "everything but the bagel" seasoning or your favorite seasoning.

Notes

Nutrition

 
Amount per serving
Calories.....108
Fat...............9g
Carbs.........2g
Fiber..........1g
Sugar..........0g
Protein......6g

Greek Omelet

Greek Omelet

Greek Omelet
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 3 people

Ingredients
  

  • 1 tsp olive oil
  • 1/4 cup onions diced
  • 3 t both red and green peppers diced
  • 4 4 black olives remove pits and cut in chunks
  • 1/2 large tomato or 5 cherry tomatoes
  • 1/2 t dried basil
  • 2 eggs, whole
  • 2 egg whites
  • 1/4 cup Water
  • 3 t feta

Instructions
 

  • Saute onions and peppers in oil.
  • Add tomatoes and olives
  • Beat eggs and egg whites together with 1/3 cup of water.
  • Add to vegetable mixture.
  • Sprinkle with dried or fresh basil.
  • Cover and cook on medium to low heat for approximately 5 minutes.
  • Add feta cheese and either continue to cook as is (until egg is set) or flip in half to form traditional omelette.
  • Enjoy.

Greek Omelet

Greek Omelet

Greek Omelet
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 3 people

Ingredients
  

  • 1 tsp olive oil
  • 1/4 cup onions diced
  • 3 green peppers
  • 3 red peppers diced
  • 4 black olives remove pits and cut in chunks
  • 1/2 large tomato diced
  • 1/2 basil diced
  • 2 eggs whole
  • 2 eggs whites
  • 1/4 Water
  • 3 feta

Instructions
 

  • Saute onions and peppers in oil.
  • Add tomatoes and olives.
  • Beat eggs and egg whites together with 1/3 cup of water.
  • Add to vegetable mixture.
  • Sprinkle with dried or fresh basil.
  • Cover and cook on medium to low heat for approximately 5 minutes.
  • Add feta cheese and either continue to cook as is (until egg is set) or flip in half to form traditional omelette.

Oatmeal Pumpkin Yum (With Protein Powder)

Oatmeal Pumpkin Yum (With Protein Powder)

Prep Time 5 mins
Cook Time 20 mins
Total Time 1 hr 25 mins
Servings 2 People

Ingredients
  

  • 1/2 Cup Nonfat Milk
  • 3/4 Cup (12 TBS) Water
  • 1/2 Cup Old Fashioned Oats
  • 1/4 Cup Canned Pumpkin
  • 1/4 Cup Water
  • 2 Tbs Roasted
  • 1 Scoop Vanilla Protein Powder
  • 1 Small Pinch Cinnamon
  • 1 Small Pinch Nutmeg
  • 1 Tbs Splenda, Sugar, or Natural Sweetener to Taste

Instructions
 

  • In small pot, bring milk and water to a boil over medium heat. Add oatmeal, cinnamon, and nutmeg. Reduce heat to medium-low and simmer until liquid is absorbed, about 7 to 15 minutes, stirring occasionally.
  • Once the liquid is absorbed, stir in pumpkin, and almonds, and sweetener (if desired); set aside.
  • Combine water and protein powder in a separate bowl. Mix with a fork until protein is dissolved (may be easier to use blender).
  • Pour protein mixture over oatmeal and serve.
  • **Note:You do not need to use the entire Protein Powder mixture. Adjust it according to taste and liking.

Protein Packed Jello

Protein Packed Jello

Protein Packed Jello
Prep Time 5 mins
Total Time 5 mins
Servings 6 people

Ingredients
  

  • 24 ounce tub cottage cheese 1% small curd
  • 2 small boxes Jell-o sugar free
  • 3 scoops protein powder can substitute for vanilla
  • 2 cups Water boiling

Instructions
 

  • Boil 2 cups of water, and add 2 packages of Jell-o (flavor of your choice). Stir until dissolved, and allow to cool for a few minutes.
  • Put 24 oz tub of small curd cottage cheese into blender, and blend until lumps are gone. (You could also use fat free cottage cheese for better nutritional stats.)
  • Add slightly cooled Jell-o liquid, and 3 scoops of protein powder. Blend again until mixed.
  • Pour into 6 individual serving dishes, and chill in refrigerator overnight, until a light mousse-like consistency.
  • You can substitute another brand of protein powder in this, but the nutritional stats will change. Vanilla protein powder would probably taste good as well. Enjoy !

Notes

Number of Servings: 6