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

Cauliflower Puree with Barbeque Rotisserie Chicken

Makes 4 servings


12 ounces cauliflower florets

1 cup unsalted chicken stock

1/2 cup coarsely ground cornmeal

3 ounces sharp cheddar cheese, shredded (about 3/4 cup)

1/2 teaspoon black pepper

1/8 teaspoon kosher salt

1/2 cup unsalted tomato sauce

3 tablespoons water

2 tablespoons yellow mustard

1 tablespoon unsalted ketchup

3/4 teaspoon garlic powder

1/2 teaspoon chipotle chile powder

1/2 teaspoon onion powder

6 ounces shredded rotisserie chicken breast 6 ounces shredded rotisserie chicken thigh

1/4 cup sliced scallions


  1. Process half of the cauliflower in a food processor until very finely chopped. Transfer to a medium saucepan. Repeat with the remaining cauliflower.
  2. Add stock and cornmeal to pan; bring to a boil over high. Cover and reduce heat to medium-low; simmer, whisking often, until cauliflower is cooked and mixture is thickened, about 10 minutes. Remove from heat.
  3. Stir in cheese, pepper, and salt. Cover to keep warm.
  4. Combine tomato sauce, 3 tablespoons water, mustard, ketchup, garlic powder, chile powder, and onion powder in a small saucepan. Bring to a simmer over medium. Simmer, stirring often, until slightly thickened, about 6 minutes.
  5. Stir in shredded chicken. Divide cauliflower mixture among 4 bow

Tip:  Don’t rush processing the cauliflower; it’s key to giving the puree the consistency of grits. You can also use purchased riced cauliflower. If it’s frozen, you can toss it right into the saucepan unthawed.

Nutrition per serving(3/4 cup cauliflower, ¾ cup chicken mixture, and about 1 Tbsp scallions):      Calories 339; Fat 15g; Carbohydrate 21g; Protein 31g.

Recipe from Cooking Light Magazine: Dinner Tonight, Cooking Light Diet. Hickman, Adam. April 2018.


Peanut Butter, Blueberry & Oat Energy Squares

Makes 16 squares

Give yourself an energy boost with these no bake squares!


1 cup creamy natural peanut butter

½ cup pure maple syrup

2 cups rolled oats, toasted (see Tip)

½ cup dried blueberries

½ cup chopped pistachios

½ teaspoon salt


  1. Line an 8-inch-square baking pan with parchment paper, leaving extra hanging over two sides. Lightly coat the parchment with cooking spray.
  2. Mix peanut butter and maple syrup in a large bowl. Stir in oats, blueberries, pistachios and salt. Spread the mixture firmly and evenly into the prepared pan. Refrigerate until cold, about 1 hour. Cut into 16 squares.

Tip: Feel free to swap the blueberries for your favorite dried fruit and the pistachios for your favorite nut—but keep the maple syrup as is; we found using less than ½ cup resulted in crumbly bars

Nutrition per serving (1 square): Calories 206; Fat 11g; Carbohydrates 22 g: Protein 6 g.                                 

Recipe from Eating Well Magazine: Nosh Snacks. Lai, Breana. May/June 2018.

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