We love this decadent, vegetarian comfort food because it’s so yummy and made light with no breading and no frying! Enjoy in confidence!
2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced)
Kosher salt and fresh black pepper, to taste
1 1/2 cups quick marinara sauce
1 large egg
1/2 cup part skim ricotta cheese
1/2 cup grated Pecorino Romano cheese, plus more for serving
8 oz frozen spinach, heated through and squeezed well
1 garlic clove, minced
1 cup (4 oz) shredded part-skim mozzarella (Polly-O)
*Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It’s easiest to do this with a mandolin. My mandolin is from OXO,
*Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
*Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.
*Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
*Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
*Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.
5 servings, Serving Size: 2 rollatini
Protein: 17 grams
Carbohydrates: 18 grams
Total Fat: 10 grams
We love this delicious and satisfying high nutrient recipe because the flavors pop and it is bariatric friendly! What can be better! Enjoy in confidence!
1/2 tsp oil
1/2 onion, minced
1 medium tomato, minced
2 tbsp chopped green chiles (I used Old El Paso)
Salt and pepper
Pinch cumin (optional)
2 large eggs
1/4 cup shredded lettuce
1 oz shredded cheese (I used Cabot 50% reduced fat Pepper Jack)
2 tsp chopped cilantro
Olive oil spray (Misto )
2 corn tortillas (Mission Extra Thin yellow corn)
*Heat oil in a small pan. Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes. Set aside and keep warm.
*In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside. Set aside.
*In the same pan, lightly spray more oil and add eggs, salt and pepper. Cover and cook until sunny-side up or to your liking.
*To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.
2 servings, Serving Size: 1 egg
Amount Per Serving:
Protein: 12 grams
Carbohydrates: 14.5 grams
Total Fat: 10 grams
We love this delicious bariatric friendly recipe because it is high in protein and good nutrition and very satisfying! The zesty lime juice, cilantro, avocados, tomatoes, and red onion complement the jumbo shrimp exciting your palate and easing your bariatric digestion. Enjoy in confidence!
1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste
*In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
*In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Makes 3 1/2 cups
Servings: 4, Serving Size: 7/8 cup
Protein: 25.1 grams
Carb: 7.8 grams
Fat: 9.2 grams
We love these easy grilled shrimp tostadas because they are delicious, good for any occasion and chuck-packed with healthy bariatric friendly nutrition! The homemade guacamole combined with delicious fat free refried beans and lettuce on top of a crispy tostada makes a fantastically filling meal. Enjoy in confidence!
For the Guacamole:
1 medium hass avocados, halved
1/2 plum tomato, seeded and diced
1/2 lime, juiced
2 tbsp red onion, minced
1 small clove garlic, mashed
1/2 tbsp chopped cilantro
Kosher salt and fresh pepper, to taste
For the Tostada:
16 jumbo shrimp (3/4 lb), shelled and deveined
1 garlic crushed
2 tbsp prepared salsa verde (in the mexican section near taco stuff)
4 tostada shells
1 cup shredded romaine lettuce
1 cup canned fat free refried beans (love Trader Joe’s)
Extra salsa verde, for topping
2 tbsp crumbled queso blanco (optional)
If cooking outside on the grill, soak skewers at least 30 minutes.
*Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add tomato, lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.
*Season shrimp with salt, then mix in crushed garlic 2 tbsp salsa verde. Thread the shrimp onto 4 skewers.
*Light the grill or indoor grill pan on medium flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.
*Place a tostada on each plate, top each with 1/4 cup refried beans spread evenly, 1/4 cup lettuce and guacamole. Top each with a shrimp skewer on top and serve with extra salsa verde and cheese if using.
Servings: 4, Serving size: 1 tostada
Protein: 22 grams
Carb: 20 grams
Fat: 11 grams
Cook’s Tips: May grill indoor too!
We LOVE this delicious recipe because it is so healthy with abundant vegetables and low in carbs and fat! Throw in some chicken or shrimp for a complete and satisfying meal anytime! Enjoy in confidence!
1 medium head (about 24 oz) cauliflower, rinsed (or purchase “riced” cauliflower)
1 tbsp sesame oil
2 egg whites
1 large egg
Pinch of salt
1/2 small onion, diced fine
1/2 cup frozen peas and carrots
2 garlic cloves, minced
5 scallions, diced, whites and greens separated
3 tbsp. soy sauce, or more to taste (Tamari for Gluten Free)
*Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
*Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
*Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.
*Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.
*Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.
Servings: 4, Size: heaping 1 1/3 cups
Protein: 9 grams
Carbs: 14 grams
Fat: 3 grams
We love this delicious high protein grilled chicken salad because it is made with the sweetness of fresh strawberries and vitamin-rich spinach to please the palate and your healthy bariatric lifestyle. Eat in confidence!
For the dressing:
3 tbsp golden balsamic vinegar
3 tbsp extra virgin olive oil
1 tbsp chopped shallots
1 teaspoon honey
1 teaspoon water
1/8 teaspoon kosher salt
fresh black pepper, to taste
For the chicken:
16 oz boneless skinless chicken breast
1 clove garlic, crushed
1 teaspoon seasoned salt, to taste (I used Montreal Steak Grill Mates)
For the Salad:
6 cups baby spinach
3 cups sliced strawberries
2 ounces soft goat cheese
*In a small bowl whisk together the dressing ingredients.
*For the chicken: Season chicken with seasoned salt, then mix in crushed garlic.
*Light the grill or indoor grill pan on medium heat, when hot spray the grates with oil and grill the chicken about 10 to 11 minutes on each side until charred on the outside and cooked through in the center. Set aside on a cutting board and slice on an angle.
*In a large bowl toss the spinach with the dressing. Divide between 4 plates and top with strawberries, goat cheese and grilled chicken.
Yield: 4 Servings, Serving Size: 1 salad with 3 oz chicken
Protein: 31 grams
Carbohydrates: 4 grams
Total Fat: 17 grams
We love this easy and delicious high protein recipe because it is made with chicken, veggie “rice” and melted cheese. If you haven’t tried riced broccoli and cauliflower you are missing out! Delicious for your palate and easy on your waistline! Enjoy in confidence!
1/2 lb boneless, skinless chicken breast, cubed small
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
black pepper, to taste
1 teaspoons olive oil
2 cloves crushed garlic
1/4 cup chopped onion
12 ounces riced cauliflower and broccoli (I used Green Giant Riced Cauliflower Broccoli)
1/3 cup reduced fat sharp cheddar
*Season chicken with 1/4 teaspoon kosher salt, garlic powder and black pepper, to taste.
*Heat a large nonstick skillet over high heat. When hot add 1/2 teaspoon oil and add half of the chicken.
*Cook 2 to 3 minutes on each side, until no longer pink in the center and browned on the edges. Set aside.
*Repeat with remaining chicken.
*Add the remaining 1/2 teaspoon of oil, onion and garlic and cook over medium heat about 2 minutes, until soft. Add the riced vegetables (frozen), 1/4 teaspoon salt and pepper and cook 5 to 6 minutes, until heated through.
*Return the chicken to the skillet, top with the cheese and cover.
*Cook low heat until the cheese is melted, about 2 to 3 minutes.
Yield: 2 servings, Serving Size: 1 1/2 cups
Protein: 35 grams
Carbohydrates: 11 grams
Total Fat: 9 grams
We love this recipe because it is so delicious and so easy to cook! The chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada and topped with melted cheese, jalapeño and a simple cabbage slaw made with red cabbage, lime juice, cilantro and salt. We could eat these every day!! Enjoy in confidence!
3/4 cup shredded red cabbage
2 tsp fresh lime juice (or more to taste)
5 cilantro leaves
Salt, to taste
2 cups easy crock pot chicken salsa verde (warmed)
6 tostada shells (Ortega)
3/4 cup shredded reduced fat Mexican Cheese (Sargento)
Pickled jalapeño slices (optional)
*Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.
*Preheat the oven to 350°F. Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell. *Bake until the cheese is melted and the shells are crisp, about 4 minutes. Top with shredded cabbage and enjoy!
Servings: 6, Size: 1/2 cup
Protein: 22 g
Carb: 12 g
Fat: 7.5 g
We love these sweet treats because there’s no cooking required! Sometimes it’s the simplest things that make the best holiday snacks! Choose a deeply colored and juicy ripe melon for your best source of disease-fighting antioxidants and vitamins. Enjoy in confidence!
Fresh watermelon, sliced about 1-inch thick
You will need:
Cut watermelon into pizza shaped wedges.
Insert a knife into the center of the rind and push the stick into the hole.
Enjoy and stay cool!
Serving size approximately 1 triangle
Calories: 60-80 (depending on size)
Protein: 1.5 grams
Carbohydrate: 15-20 grams
Fat: 0.3 grams
*Estimations provided by Misti Gueron MS, RDN
If these are not bariatric then I don’t know what is! We love these mini burgers, layered on a bamboo skewer with lettuce, tomatoes and pickles! These burger bites make the perfect low-carb, high protein bariatric meal! Just set out the ketchup and mustard for dipping and watch them disappear! Enjoy in confidence!
2 lbs 93% beef
4 oz center cut raw bacon, minced
2 tbsp prepared mustard
1/2 tsp kosher salt
1/2 tsp onion powder
1/4 tsp black pepper
1 head butter lettuce
30 cherry tomatoes
30 dill pickle chips or slices
Ketchup, mayo and/or mustard optional for serving
*Using your hands, gently mix together the beef, bacon, mustard, salt, onion powder and pepper.
*Form into 30 (golf ball size) meatballs.
*Heat a grill or grill pan to high heat and grill 3 minutes on each side, or until your desired doneness.
*Place on skewers with lettuce, pickles and tomatoes and serve with ketchup and mustard for dipping.
Yield: 30 “bites”, Serving Size: 1 bite
Protein: 8 grams
Carbohydrates: 1.5 grams
Total Fat: 2.5 grams
Slightly adapted from Danielle Walker’s Against All Grain Celebrations.
The information presented in the blog pages of Khalili Center is for educational and informational purposes only and should not considered personal medical advice. Consult with your personal physician/care giver regarding your own personal medical care.