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Life After Bariatric Surgery Group Recipes of the Month- May

Simple Lentil Salad
Serves 4

This recipe uses French green lentils which tend to hold their shape a bit better than regular brown lentils. You can purchase them in a specialty foods store but may be able to find them in your neighborhood grocery store as well. You can also add some crumbly feta or goat cheese to this recipe.

Ingredients
2 cups of dry lentils (green French lentils)
2 large bell peppers or 6 small mini, washed, seeded and diced
½-1 large cucumber, washed and diced
Handful of fresh basil
A few leaves of borage (optional)**

Dressing
¼ cup of raw apple cider vinegar (or vinegar of your choice)
¼ cup of extra virgin olive oil
½ teaspoon dry mustard
2 garlic cloves, peeled and diced
Salt and pepper to taste

**Borage is an herb with a cucumber taste

Directions
1. Soak lentils overnight, drain and rinse. Put into a pot and cover with water. Bring to a boil and cook until just soft, about 20-35 minutes.
2. Drain and rinse with cold water.
3. Add the vegetables and herbs to the lentils and gently stir in. Make up the dressing and toss with the lentils/vegetable mixture. Taste and adjust to taste.
4. Enjoy right away, or chill and serve later. You may need to adjust flavors again before serving.
Nutrition Facts per Serving: Calories: 260, Total Carbohydrates: 24g, Protein: 10g

Recipe adapted from The Nourishing Gourmet: www.thenourishinggourmet.com

Mini Meatloaves
Serves 8

Ingredients
8 ounces lean ground beef’
8 ounces lean ground pork
8 ounces lean ground turkey breast
1 large egg, lightly beaten
¼ cup quick cooking oats
¼ cup chopped fresh parsley
¼ cup ketchup, divided
3 tablespoons low-fat milk
1 small onion, chopped (3/4 cup)
¾ teaspoon salt
1/8 teaspoon freshly ground pepper
1 ½ teaspoons Worcestershire sauce

Directions
1. Preheat oven to 375˚F. Coat 8 muffin cups with cooking spray.
2. Mix the beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.
3. Form the mixture into 8 balls and place in the prepared muffin cups. Combine with the remaining 2 tablespoons ketchup and Worcestershire sauce and spread about ½ teaspoon over each mini meatloaf.
4. Place the muffin pan on a baking sheet. Bake the meatloaves until their internal temperature reaches 160˚F, 25 to 30 minutes. Pour off fat before serving.
Nutrition Facts per Serving: Calories: 184, Total Carbohydrates: 5g, Protein: 17g

Recipe from Eating Well Magazine Winter 2003: www.eatingwell.com

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