Life after Bariatric Surgery Group Recipes of the Month –June 2016  


Fig and Sesame Bliss Bites

Makes 14 servings

Sweet and chewy, these tasty bites are a satisfying on-the-go snack that could double as dessert. A sweet and satisfying protein snack.


 ¼ cup sesame seeds

½ cup dried Mission figs, chopped into ¼-inch pieces

1 cup rolled oats

½ cup smooth almond butter

2 tablespoons tahini

2 tablespoons honey

¼ teaspoon ground cinnamon

2 tablespoons nonfat dry milk


  1. Line the bottom of a rimmed baking sheet with parchment paper. In a 6-inch skillet, toast sesame seeds over medium heat for 2 to 3 minutes, stirring occasionally with a spatula until lightly browned. Let cool for about 10 minutes.
  2. In a medium-sized bowl, combine sesame seeds, figs, oats, almond butter, tahini, honey, cinnamon and dry milk. Using a large spoon, stir until all ingredients are combined.
  3. Measure a tablespoon-sized portion and roll it between hands to make a 1½-inch ball. Place ball on parchment-lined baking sheet. Repeat with remaining mixture to create 14 balls.
  4. Place baking sheet in the freezer for 2 hours until balls are frozen, then store in a freezer-safe container.
  5. Enjoy frozen or at room temperature.

Nutrition per serving (1 bite): Calories: 147, Fat: 9g, Sat: 1g, Carbohydrates: 15 g, Protein: 4 g.

Recipe from Food and Nutrition Magazine: May/June 2016:


Lemon Avocado Hummus

8 servings

A fun twist on hummus that is easy to make with some hearth healthy fat and a little zest.


1(15 ounce) can no-salt-added garbanzo beans, rinsed and drained

1 avocado, peeled and seed removed

¼ cup lemon juice

1 tablespoon olive oil

1 cup fresh parsley leaves, washed and patted dry

½ cup chopped scallions

1 teaspoon salt


  1. In a food processor, combine garbanzo beans, avocado, lemon juice, olive oil, parsley, scallions and salt. Pulse until a smooth hummus mixture forms. Add additional olive oil if necessary to loosen the mixture.

Nutrition per serving: Calories: 100, Fat: 6g, Sat: 1g, Carbohydrates: 11 g, Protein: 3 g.

Recipe from Delight Gluten-free Magazine:

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