Life After Bariatric Surgery Group Recipes of the Month- August


Here are a couple of no cook recipes to keep your home nice and cool during these last dog days of summer!

Tuna Salad-Stuffed Tomatoes with Arugula

Serves 4

The tuna in this great-looking stuffed tomato recipe isn’t your typical mayo-based affair. The sherry vinaigrette does double duty: it adds fresh flavor to the tuna filling and also dresses the baby arugula and white bean salad.


3 tablespoons extra-virgin olive oil

3 tablespoons sherry vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 large tomatoes

2 5-ounce cans chunk light tuna in olive oil, drained

1/3 cup chopped celery

1/4 cup finely chopped red onion

1/4 cup chopped Kalamata olives

1 teaspoon dried thyme

1 15-ounce can great northern beans, rinsed

8 cups baby arugula


  1. Whisk oil, vinegar, salt and pepper in a medium bowl. Transfer 3 tablespoons of the dressing to a large bowl and set aside.
  2. Slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Chop enough of the tops to equal 1/2 cup and add to the medium bowl. Scoop out the tomato pulp using a teaspoon or melon baller. (Discard the pulp or save for another use.)
  3. Add tuna, celery, onion, olives and thyme to the medium bowl; gently toss to combine. Fill the hollowed tomatoes with the tuna mixture.
  4. Add beans and arugula to the dressing in the large bowl and toss to combine. Divide the salad among 4 plates and top each with a stuffed tomato.

Nutrition information per serving (1 stuffed tomato): 353 Calories; 18 g Fat; 30 g Carbohydrates; 20 g Protein; 476 mg Sodium.

Recipe from EatingWell:  July/August 2014:

Creamy Avocado & White Bean Wrap

Serves 4

White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce.


2 tablespoons cider vinegar

1 tablespoon canola oil

2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)

1/4 teaspoon salt

2 cups shredded red cabbage

1 medium carrot, shredded

1/4 cup chopped fresh cilantro

1 15-ounce can white beans, rinsed

1 ripe avocado

1/2 cup shredded sharp Cheddar cheese

2 tablespoons minced red onion

4 8- to 10-inch whole-wheat wraps or tortillas


  1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
  2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
  3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Nutrition information per serving (one wrap): 346 Calories; 17 g Fat; 44 g Carbohydrates; 12 g Protein; 462 mg Sodium.

Tips & Notes

  • Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer.
  • Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you are on the go. That’s why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.

Recipe from EatingWell:  July/August 2009:


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