Life after Bariatric Surgery Group Recipes of the Month – March 2018

Spring Risotto

Makes 4 servings


2 tablespoons olive oil

1 small onion, chopped

2 cups sliced mushrooms

2 cloves garlic, chopped

1/2 cup white wine or chicken broth

1 (7-ounce) package Green Giant® Riced Cauliflower Medley

12 ounces asparagus, cut into 2-inch pieces (about 2 cups)

1/4 cup grated Parmesan cheese


  1. Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened. Add mushrooms and garlic and cook 3 minutes. Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.
  2. Stir in Green Giant® Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened. Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.

Nutrition per serving: Calories 130; Fat 9g; Carbohydrate 8g; Protein 6g.

Recipe from Green Giant:

Frozen Yogurt Bark with Blueberries and Pomegranate

Makes approximately 15 servings (about 2×2 inches each)


2 cups non fat plain Greek yogurt

2 tbsp. honey

1 tbsp. semi­sweet chocolate chips

2 tbsp. pomegranate seeds

¼ cup blueberries

1 tsp. unsweetened shredded coconut

1 tbsp. slivered almonds


  1. Combine the yogurt and honey in a medium -sized bowl and then stir in the chocolate chips and pomegranate seeds.
  2. Line a baking sheet with parchment paper and pour the mixture on top. Then spread the mixture so it is approximately ½ inch thick.
  3. Sprinkle the blueberries, coconut and sliced almonds on top.
  4. Put the baking sheet in the freezer, and allow the yogurt mixture to freeze completely (should take a few hours).
  5. Once frozen, you can cut the bark into desirably sized pieces and place them into separate bags or a combined container. Then place them back in the freezer so you can enjoy a frozen treat later!

Nutrition per serving (1 piece): Calories 36; Fat 1g; Carbohydrates 6 g: Protein 2 g.

Recipe from Nutrition Twins:

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