Posts belonging to Category 'Bariatric Diet Recipes'

The end of summer is drawing near. Vacations are coming to a close. Kids are going back to school. Have you slipped a few times on your bariatric diet during the summer months? Well it’s time to get back to some serious bariatric recipes, cooking, dieting, and nutrition.

Don’t worry we’re not going straight to hardy soups and stews – it’s still summer! Today we’re going to have some lemon chicken. Its lemony flavor makes a light summer dish.

So break out the grill, fire up some coals, and enjoy this great chicken recipe. You will love it, your family will love it, and its fit for a great meal for company.

Ingredients:

• 4 boneless, skinless chicken breast halves
• ½ cup reduced-sodium chicken broth
• 1 tablespoon finely grated lemon peel – lemon zest
• ¼ cup lemon juice
• 2 teaspoons finely chopped garlic
• 1 teaspoon chopped dill weed
• Fresh ground pepper
• 2 lemons

Directions

1. Mix together in a small bowl the chicken broth, lemon zest, lemon juice garlic, pepper, and dill weed.
2. Place the chicken in a resealable plastic bag.
3. Pour the marinade over the chicken in the bag. Seal the bag.
4. Marinate in the refrigerator for one to two hours. Turn the bag a few times to keep the chicken thoroughly coated.
5. Grill chicken in a rack over medium coals for 12 to 15 minutes or until no longer pink.
6. After ten minutes of grilling the chicken grill the lemon halves too.
7. Serve chicken with the grilled lemons. Yum!

This chicken is great served with a fresh side salad. Any leftover chicken can be used for a chicken salad – but that’s for a whole other recipe. Think out of the box for some great bariatric recipes. It’s amazing what you can do with what you already have in the house. Enjoy your meal and the rest of the summer.

Pineapple, Cottage Cheese, and Jello Salad

We’re in the middle of the summer – well maybe a little toward the end. With the heat index very high in many areas we’re all up for a refreshing treat that is bariatric friendly. This bariatric recipe just might bring back some memories too.

Remember when you were a kid and your mom used to fix Jello salads in the summer? Well Jello is back! This bariatric recipe for a Jello salad is just the right treat for these hot summer days. This is a little more grown up but absolutely delicious.

This recipe is full of nutritious goodies. It looks good and it tastes great. If you like more Jello in between your ingredients feel free to add another box of Jello to make more servings and to have a larger amount. It will make more servings and be fewer calories per serving.

• 1 (3 ounce) package lime sugar-free Jello
• 1 cup boiling water
• 1 cup drained, crushed pineapple
• 1 cup low or non-fat cottage cheese
• ½ cup slivered almonds (toast them if you like)

Dissolve the Jello in the water and stir till completely dissolved. Chill the Jello till slightly set. Add the pineapple, cottage cheese, and slivered almonds. Turn it into a molded pan or plastic container. Chill for at least four hours. Serve it and remember all the good times you had with your family when you were a kid! J-E-L-L-O!

You can double or triple this recipe to serve large groups. It’s sure to be a hit.

A bariatric diet that contains a good deal of protein is very beneficial for WLS patients. An often overlooked source of protein is quinoa. Bariatric recipes that contain quinoa are a great source of protein, iron, and calcium. The protein within is regarded as a complete protein due to the presence of all eight essential amino acids.

Quinoa has been a staple for millions of people in South America for thousands of years. It is cultivated for its nutritious seeds that are used in breads and soups.  It has been gaining popularity in North America in recent years as we become more health conscious.

This nutritious seed can be found in many health food stores. Some think of it as a grain but technically it is the seed of the Chenopodium or Goosefoot plant. The plant grows from four to six feet tall. It can be used in many ways that grain can and is often substituted for different types of grain.

• ½ cup quinoa
• ½ cup water
• ½ cup orange juice
• ½ tsp salt
• ½ cup cooked sliced carrots (slightly cooked)
• 1 ½ tsp curry powder
• ½ tsp chili powder
• 1 tsp olive oil
• ½ cup chopped scallions
• 1 tsp minced garlic
• 5 oz. can chickpeas (garbanzo beans) drained and rinsed
• ¼ cup chopped cilantro

Combine the quinoa, water, orange juice, curry powder, chili powder, and salt in a medium saucepan. Bring to a boil and reduce heat to a simmer. Cover and cook for 12-15 minutes or until the liquid is absorbed.

Heat the oil in a non-stick skillet over medium to high heat. Add the garlic, scallions, and carrots and cook stirring frequently for around three minutes. Add the chickpeas and continue stirring for a couple more minutes.

Put the mixture in a large bowl and immediately add the cilantro and toss together. You may serve hot or even let cool to room temperature.

Here is a refreshing fruit salad for these hot summer days that are upon us. This bariatric recipe will cool you down, fill you up, and satisfy your taste buds. You can substitute any of the fruits. Always use fresh fruits when possible.

A bariatric diet with plenty of fresh fruit not only provides vitamins but it helps with your digestive enzymes. You may still need to supplement with enzymes for digestion to be able to absorb all your necessary nutrients.

• Two apples cut into chunks (leave the skin on for extra vitamins)
• One banana sliced
• One cup strawberries cut into large chunks
• One cup fresh pineapple cut into bite size chunks
• Two kiwis sliced
• ½ cup slivered almonds
• One cup low-fat yogurt
• ¼ cup orange juice
• 2 Tbs. chopped fresh mint leaves

First off let’s toast those almonds for a delicious flavor. You can do this in one of two ways. Place them in a non-stick skillet on a high heat and stir constantly till they start to turn a light brown. Or you can put on a cookie sheet spread thinly and place under the broiler till a light brown. The trick for either method is to watch very closely. It only takes a few extra seconds for a toasty taste to turn into a burnt mess. Set the almonds aside to cool.

Mix the orange juice, mint leaves, and yogurt together till smooth.

Combine the apples, banana, pineapple, kiwi, and strawberries and then add your cooled almond slices. Put the yogurt dressing on, stir it up, and sit down to a yummy, refreshing meal or side-dish.

Makes at least four servings.

Nutrition Information per serving:

• Calories: 231
• Total Fat: 7.5g
• Cholesterol: 4mg
• Total Carbs: 38.4
• Dietary Fiber: 6.5g
• Protein: 7.3g