Posts belonging to Category 'Bariatric Recipes'

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.