Spring Into Health: Bariatric-Friendly Recipes Bursting with Flavor
As the weather warms and flowers start to bloom, spring brings with it a renewed sense of vitality and a longing for fresh, wholesome meals. For anyone on a bariatric journey, maintaining a healthy lifestyle is challenging but critical to long-term health and success.
A great way to embrace the season is with a collection of nourishing, high-protein recipes tailored to support your wellness journey.
In this guide, we've curated three fresh Spring dishes, packed with protein and designed with bariatric patients in mind, ensuring that each bite is both satisfying and nutritionally balanced. These recipes celebrate seasonal produce while accommodating your unique dietary needs post-bariatric surgery.
Let's dive into the season with these flavorful, high-protein creations perfect for the springtime table.
Zucchini Noodles with Pesto and Grilled Shrimp:
Ingredients:
2 medium zucchinis, spiralized into noodles
12 large shrimp, peeled and deveined
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup pesto (store-bought or homemade)
Fresh basil leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Toss shrimp with olive oil, salt, and pepper. Grill shrimp for 2-3 minutes per side, or until pink and cooked through. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add zucchini noodles and cook for 2-3 minutes, or until just tender.
4. Remove skillet from heat and toss zucchini noodles with pesto until evenly coated.
5. Divide zucchini noodles onto plates and top with grilled shrimp.
6. Garnish with fresh basil leaves before serving.
Appropriate for: Post-op Phase 5 – Solid Food
Servings: 2 to 3
Grilled Lemon Herb Chicken with Asparagus:
Ingredients:
2 boneless, skinless chicken breasts
1 bunch of asparagus, trimmed
2 tablespoons olive oil
1 lemon (zested and juiced)
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, thyme, salt, and pepper.
3. Place chicken breasts in a shallow dish and pour half of the marinade over them. Allow to marinate for at least 15 minutes.
4. Grill chicken breasts for 6-7 minutes per side, or until cooked through.
5. Toss asparagus with remaining marinade and grill for 3-4 minutes, or until tender-crisp.
6. Serve grilled chicken with asparagus on the side.
Appropriate for: Post-op Phase 5 – Solid Food
Servings: 4
Grilled Tofu and Vegetable Quinoa Salad:
Ingredients:
16 oz. cubed, firm tofu
1 cup quinoa, rinsed
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper to taste
Instructions:
1. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. Remove from heat and let cool.
2. Add 1 tsp olive oil to a skillet on medium heat, then add tofu. Cook 1 to 2 minutes each side until warmed, then set aside.
3. In a large bowl, combine cooked quinoa, tofu, cherry tomatoes, cucumber, red onion, and parsley.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour dressing over the mixture and toss to combine.
5. Serve at room temperature.
Appropriate for: Post-op Phase 5 – Solid Food
Servings: 4
These recipes are not only delicious but also packed with protein and nutrients, making them perfect for bariatric patients looking for flavorful meals this spring.
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