Post weight loss surgery friendly recipes for cooler days
As the temperatures drop, we all look for food that warms the body and soul. Eating a healthy, protein-rich diet can be challenge when it comes to comfort foods. However, with a little ingenuity, healthy food can be simple and delicious.
Cheesy Hippie Spätzli
Pasta is probably one of the more difficult things for bariatric patients to tolerate after weight loss surgery, not to mention that pasta tends to be very low in protein and low in nutrition. We propose a modified Swiss-style dumpling recipe that is high in protein (14 grams per serving) and tastes wonderfully nutty.
Makes six servings
1 ½ cups whole grain spelt flour (24 g)
½ cup hemp protein powder (24 g)
2 egg whites (8)
2 eggs (14)
1 cup skim milk (9)
1 teaspoon dried Italian herbs
½ teaspoon pepper
1 teaspoon salt
2 tablespoons parmesan cheese (4 g)
Mix the dry ingredients together. Add the liquid ingredients and mix with a wooden spoon until the dough is glossy. Bring salted water to a boil. Process about a third of the batter at a time with a Spätzli press into the boiling water. You can also use a chef’s knife to drop strips of dough into the water. When the Spätzli float to the top, they are done. Serve immediately with parmesan cheese or toast them in a non-stick pan before serving.
Saffron Mussels
Perfect for those days when you are longing for those summer flavors, but comforting enough for fall temperatures. Easily digested and loaded with protein!
3 pounds fresh, cleaned mussels
1 large pinch of saffron
1 cup dry wine or beer
1 tablespoon olive oil
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 small can chopped tomatoes
Steep the saffron in the wine or beer. Meanwhile, heat the olive oil in a large pan and add the shallots, garlic and ½ teaspoon of salt. Cook until translucent. Add the saffron mixture, tomatoes and mussels. Cover the pan tightly and cook until the mussels open.
Chicken in white wine
Chicken can be difficult to tolerate for patients who had the Lap-Band procedure. Regardless if you had a Lap-Band, a Gastric Bypass or a Sleeve Gastrectomy, you will love how moist and tender this fall-off-the-bone chicken is. Chicken is back on the menu!
2 tablespoons olive oil
1 garlic clove, crushed
1-2 fresh rosemary sprigs
1 chicken, cut into pieces
1 bottle dry white wine
Salt and pepper
Preheat the oven to 350℉. Heat oil in a heavy skillet or Dutch oven, add the garlic and rosemary, then add the chicken and cook until golden brown all over. Season with salt and pepper and pour in the wine. Cover the skillet and put in the oven for about 45 minutes. Remove the lid and continue to bake until the wine was evaporated.
About Weight Loss Surgery in Connecticut
Dr. Tim Ehrlich is a board certified surgeon who performed more than 2,000 bariatric procedures, such as Roux-en-Y gastric bypass, LAP-BAND® adjustable gastric banding surgery, vertical sleeve gastrectomy and revisional weight loss procedures.
References:
The Skinny