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Recipe Corner

Popular Bariatric Pureed Recipes

Pureed Heuvos Rancheros

Ingredients

  • 1/3 c. fat free refried beans
  • 1/8 c. egg beaters
  • 1 tsp. cottage cheese
  • 1 or 2 tbsp. salsa

Directions

  • Spread refried beans in microwaveable small bowl, making a well in the middle.
  • Put eggs in well, top with cottage cheese, and spoon salsa around.
  • Microwave 1 minute and stir eggs and cheese mixture.
  • Microwave another minute.

Ingredients

  • 5 oz. tuna canned in water, drained
  • 16 oz. canned white beans or cannellini beans, drained and rinsed
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1/4 c. flat-leaf parsley, chopped
  • Garlic and salt to taste

Directions

  • In a blender or food processor with the knife blade attached, whirl the tuna, beans, olive oil, lemon juice, and parsley until smooth.
  • Add garlic and salt to taste.

Ingredients

  • 1 to 12 oz. package fresh or frozen, shelled edamame
  • 3 to 4 large cloves garlic
  • 1/4 c. water
  • 1/4 c. tahini (sesame seed paste)
  • zest from 1 lemon
  • juice from 1 lemon
  • 3/4 tsp. kosher salt
  • 1/2 tsp. cumin
  • 1 tbsp. fresh cilantro (or 1/2 tsp. dried cilantro)
  • 1/8 tsp. red pepper flakes
  • 1 tbsp. chopped fresh flat leaf parsley
  • 3 tbsp. olive oil

Directions

  • Boil the soybeans and whole garlic cloves in salted water for 4 minutes.
  • Drain and rinse with cold water.
  • In a food processor (or blender), puree the edamame, garlic, water, tahini, lemon zest, lemon juice, salt, cumin, cilantro, pepper flakes, and 1 tbsp. of parsley until smooth.
  • With motor running, slowly add in olive oil until combined.
  • Transfer to a serving dish

Ingredients

  • 1/2 c. of non-fat, light vanilla yogurt
  • 1 c. frozen, mixed berries
  • 1/2 c. Better n’ Eggs All Whites (not fresh eggs)
  • 1/2 c. ice

Directions

  • Place all ingredients in the blender and blend for 30 to 60 seconds until smooth

Ingredients

  • 1/2 c. frozen, chopped spinach, thawed
  • 1/2 c. marinara sauce
  • 1 c. fat-free ricotta cheese
  • 2 tbsp. grated, parmesan cheese

Directions

  • Mix first 3 ingredients.
  • Sprinkle parmesan cheese on top.
  • Microwave until melted, about 2 minutes.

Bariatric Friendly Meals

Ingredients

  • Butter-flavored cooking spray
  • 3/4 c. fresh white mushrooms (chopped)
  • 1/4 c. shallots (chopped)
  • 2 10 oz. package frozen chopped spinach
  • 1 tbsp. water
  • 1/4 c. egg substitute
  • 1/2 c. skim milk
  • 1/2 c. low-fat swiss cheese (diced)
  • 1/4 tsp. ground nutmeg

Directions

  • Spray microwavable casserole dish with butter-flavored cooking spray
  • Chop mushrooms and shallots and add to dish, cover, and microwave on high for 1 minute
  • Place frozen spinach and water on top of mushroom mixture. Cover, and microwave on high for 3.5 minutes
  • Remove from microwave and drain if too much liquid remains
  • In a separate bowl, combine egg substitute and milk, stir in diced cheese and nutmeg
  • Stir spinach, mushrooms and shallots to combine; pour egg/milk/cheese mixture on top, cover, and microwave on high for 4 minutes
  • Let cool and slice in squares

Ingredients

  • 2 c. cooked medium shrimp
  • 1 c. each halved cherry tomatoes
  • 1 c. chopped cucumber
  • 1/4 c. chopped green onions (green and white part)
  • 1 tbsp. chopped fresh dill
  • 2 tsp. fresh lime juice
  • 2 tsp. olive oil

Directions

  • Combine all ingredients.
  • Season to taste with salt and black pepper.

Ingredients

  • 1/4 c. pineapple juice
  • 2 tbsp. fresh lemon juice
  • 4 (6 oz.) salmon fillets
  • 2 tbsp. Splenda brown sugar
  • 4 tsp. chili powder
  • 2 tsp. grated lemon rind
  • 3/4 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. ground cinnamon
  • Cooking spray
  • 4 lemon wedges

Directions

  • Combine first 3 ingredients in a zip-top bag
  • Seal and marinate in refrigerator for 1 hour, turning occasionally
  • Preheat oven to 400°F
  • Remove fish from bag, discard marinade
  • Combine artificial sweetener, SF maple syrup, chili powder, grated lemon rind, ground cumin, salt, and cinnamon in a bowl
  • Rub mixture over the fish
  • Place in an 11 x 7 inch baking dish coated with cooking spray
  • Bake at 400°F for 12 minutes (or until fish flakes easily when tested with a fork)
  • Serve with wedge of lemon if desired

Ingredients

  • 1 small eggplant
  • 1/2 c. vegetable broth
  • 15 oz.container fat free ricotta cheese
  • 1.5 c. fat free shredded mozzarella cheese
  • 1/2 can (12 oz.) Hunt’s spaghetti sauce
  • 4 oz. Extra Lean Ground Beef (96 percent)
  • 1 egg
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. nutmeg

Directions

  • Peel the eggplant and cut into pieces 1/2 to 3/8 inch slices.
  • Place the slices in a glass baking dish with 1/2 c. vegetable broth.
  • Bake at 375°F until tender.
  • Place on paper towels and pat dry.
  • Combine the spaghetti sauce and ground beef.
  • Thoroughly mix ricotta, egg, salt, pepper, and nutmeg.
  • Coat a 9”x9” glass baking pan with nonstick spray.
  • Layer the ingredients in the pan twice; first sauce, then ricotta, then eggplant, then mozzarella (and repeat).
  • Bake at 350°F for about 20 minutes or until mozzarella on top starts to brown.

Ingredients

  • 2 tsp. Splenda brown sugar
  • 2 tsp. ground coriander
  • 1.5 tsp. ground cumin
  • 1/4 tsp. kosher salt
  • 2 tsp. chile-garlic sauce (blend of ground chiles, garlic, and vinegar)
  • 2 tsp. extra-virgin olive oil, divided
  • 1.5 lbs. pork tenderloin, trimmed of the fat

Directions

  • Preheat oven to 375°F. Line a baking sheet with foil.
  • Mix artificial sweetener, sugar-free maple syrup, coriander, cumin, salt, chile sauce, and 1 tsp oil in a small bowl to form a smooth paste.
  • Rub the paste over the pork.
  • Heat remaining 1 tsp oil in a large nonstick skillet over medium-high heat.
  • Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes.
  • Transfer to the baking sheet.
  • Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155°F).
  • Let stand, loosely covered with foil, for 5 minutes.
  • Carve the pork into 1/2-inch-thick slices.

Bariatric Friendly Sides

Ingredients

  • 2 tbsp. rice vinegar
  • 2.5 tsp. artificial sweetener
  • 2 c. diced seeded watermelon
  • 2 c. diced cucumber
  • 1/2 c. chopped fresh cilantro
  • 1/2 c. unsalted dry-roasted peanuts

Directions

  • Heat a small dry skillet over medium-low heat.
  • Add coarsely chopped nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
  • Transfer to a bowl to cool.
  • Stir together vinegar and artificial sweetener in a medium bowl until the artificial sweetener dissolves.
  • Add watermelon, cucumber and cilantro; toss gently to combine.
  • Just before serving, sprinkle with peanuts.

Ingredients

  • 1 head cauliflower, rinsed, trimmed and cut into 2 to 3 inch chunks
  • 1 to 2 shallots, sliced 2 tsp. olive oil
  • 1.5 cups broth, chicken or vegetable
  • 2 oz. fat-free cream cheese
  • salt and pepper to taste
  • 1 oz. grated reduced fat cheese for garnish (cheddar, feta or Parmesan)

Directions

  • Sauté shallots in olive oil in a 4 qt. pan, until soft but not browned.
  • Add cauliflower and broth, cover pan, reduce heat and simmer 10 minutes, until soft.
  • Remove from heat and cool slightly (10 to 20 minutes.)
  • Place cauliflower and cream cheese in blender. Do not fill blender more than 2/3 full
  • Cover with lid and puree until smooth.
  • Carefully remove lid and add salt and pepper to taste.
  • Divide into 4 servings and garnish with grated cheese.

Ingredients

  • 1 medium cucumber
  • 1/2 small red onion
  • 1 tbsp. lemon juice
  • 2 tbsp. feta cheese
  • 4 mint leaves
  • Sea salt (to taste)
  • Fresh ground pepper (to taste)
  • Garlic powder (to taste)

Directions

  • Peel and dice the cucumber and dice the red onion and add to medium bowl.
  • Mince the mint leaves and add to bowl.
  • Crumble the feta cheese and add to mixture.
  • Add salt, pepper, and garlic powder to taste.
  • Add lemon juice and serve