Table of Contents
- 1. Creamy Deviled Eggs
- 2. Creamy Stuffed Mushrooms
- 3. Rosemary Turkey Tenderloin
- 4. Fall-Inspired Turkey Sausage Tomato Sauce
- 5.Roasted Red Pepper and Tomato Soup:
- 6.Sweet Potato Salad:
- 7.Turkey Fillet Rolls:
- 8.Cauliflower Stuffed Pilaf:
- 9.Sugar-Free Quince Dessert:
The holiday season is a time for joy, family, and delicious food. But for patients who have undergone bariatric surgery, navigating the festive feasts can be challenging. Fear not! With a little creativity and some mindful choices, you can enjoy a bariatric-friendly Christmas dinner that’s both satisfying and kind to your post-surgery needs.
1. Creamy Deviled Eggs
Deviled eggs are a classic appetizer that can be adapted for Christmas. These protein-packed delights are always a crowd pleaser. Try the classic recipe or get creative with variations like BLT Deviled Eggs or Creamy Jalapeño Deviled Eggs. They’re not just for Easter anymore! 🥚
2. Creamy Stuffed Mushrooms
Stuffed mushrooms are another holiday favorite. Whether you’re hosting a pre-Christmas party or bringing an appetizer to a family gathering, these savory bites are sure to please. Plus, they’re easy to make and can be customized to your taste. 🍄
3. Rosemary Turkey Tenderloin
If you’re not cooking for a large crowd, consider making a simple turkey breast instead of the whole bird. Rosemary-infused turkey tenderloin is a flavorful and bariatric-friendly option. Pair it with roasted vegetables or a light salad for a complete Christmas meal. 🦃
4. Fall-Inspired Turkey Sausage Tomato Sauce
While this might not seem like a traditional holiday recipe, the bold flavors of this tomato sauce evoke warmth and comfort. Imagine a marriage between thick and hearty chili and a marinara sauce. Serve it over zoodles (zucchini noodles) or spaghetti squash for a low-carb twist.
5.Roasted Red Pepper and Tomato Soup:
• Roast 4 Kapya peppers in the oven, peel, and remove seeds.
• Roast 4 tomatoes in the oven, peel.
• Sauté 2 tablespoons of chickpea flour (humus flour) in 1 tablespoon of plain oil.
• Add peeled Kapya peppers and tomatoes processed in a blender to the roasted chickpea flour. Cook, stirring.
• Pour bone broth until it reaches the desired consistency. Reduce heat, add salt, and simmer.
• Once cooked, strain the soup through a fine sieve. Your tomato soup is ready. Enjoy!
6.Sweet Potato Salad:
• Dice sweet potatoes and boil in salted water with black pepper.
• Thinly slice leeks, iceberg lettuce, and finely chop fresh mint.
• Add oregano, red pepper flakes, salt, and a drizzle of extra virgin olive oil.
• Squeeze lemon over the salad.
7.Turkey Fillet Rolls:
• Use 200g of thin turkey breast fillet.
• Stuff with roasted eggplant, roasted bell pepper, 70g dill cheese, 30g strained cheese, minced garlic, and fresh basil.
• Drizzle with 1 teaspoon of extra virgin olive oil, add salt, and tie with green onions.
• Cook the rolls.
Feel free to adjust quantities and cooking times based on your preferences. Enjoy your meals!
8.Cauliflower Stuffed Pilaf:
• Grate cauliflower until it resembles rice.
• In a rice cooker, add a bit of extra virgin olive oil and sauté the cauliflower. When cooked, add:
• Salt
• Allspice
• Cumin
• Cinnamon
• Pine nuts
• Currants
• Sauté the mixture thoroughly.
• Reduce heat, cover the pot, and let it steep on low heat for 5 minutes. Turn off the heat.
• After resting for 10 minutes, your pilaf is ready. Serve with strained yogurt for a delicious and light meal. Enjoy!
9.Sugar-Free Quince Dessert:
A red dessert is perfect for New Year’s Eve.
• Peel and halve 2 large quinces, removing the seeds. Keep the seeds.
• Don’t discard the quince seeds.
• Prepare 4 Jerusalem artichokes by removing the seeds and blending them.
• Add 4 tablespoons of red beetroot juice and 4 tablespoons of crushed walnut to the quince halves.
• Spice with cloves.
• Hollow out the quince halves, ensuring the beetroot juice is evenly distributed.
• Fill the hollowed quinces with the blended mixture of Jerusalem artichokes, dates, and walnuts.
• Place the filled quinces in an oven bag. Add cloves and the saved quince seeds to the bag.
• Seal the bag and make a few holes in it.
• Bake at 160 degrees Celsius for 1 hour.
• If you like it creamy on top, mix 1 teaspoon of honey and quark. You can replace cream with this mixture. Sprinkle chopped pistachios on top for a delightful presentation after the quince dessert has cooled.
Enjoy this sugar-free quince dessert with a touch of creativity!
