Our site may not work properly for the older browser you're using. Please upgrade to the latest version of Internet Explorer, Google Chrome, or Mozilla Firefox.

doctors & locations MyChart
Urgent Care
Life after Bariatric Surgery Group Recipes of the Month – November 2018

Smoked Salmon Breakfast Toast

This breakfast can double as *hors-d’oeuvres for any holiday party!

Makes 4 servings

Ingredients

2 Tablespoons low-fat plain Greek Yogurt

Juice of ½ lemon

1 very ripe avocado

4 slices sprouted-grain bread (100 percent whole-grain)

8 ounces smoked salmon

2 fresh dill sprigs

Directions

  1. In a small bowl, mix together the yogurt and lemon juice.
  2. Cut open the avocado, remove the pit, and scoop out the flesh into the bowl with the yogurt. Mix well. The avocado mixture should be relatively smooth, with any large chunks.
  3. Toast the bread.
  4. Layer each toast slice with the avocado mixture and 2 ounces of the smoked salmon, then top each with fresh dill. Serve immediately.

*If using for as an hors-d’oeuvres for a party, cut each slice of toast into 4 pieces once assembled, then spread on a plate.

Nutrition per serving (1 toast): Calories 231; Fat 10g; Carbohydrate 19g; Protein 18g.

Adapted from Fresh Start Bariatric Cookbook by Sarah Kent MS, RDN, CD. Published January 2017.

  pumpkin spice cheesecake mousse on a white wood background. toning. selective focus 

Creamy Pumpkin Mousse

Makes 10 servings

Ingredients

2 (8-ounce) packages Neufchatel cream cheese, at room temperature

1 (15-ounce) can pumpkin puree

2 cups low-fat milk

2 teaspoons pumpkin pie spice

2 teaspoons liquid stevia

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Directions

  1. In a medium bowl, use a hand mixer to blend cream cheese and pumpkin puree until smooth and well combined.
  2. Add the milk, pumpkin pie spice, stevia, and vanilla and continue to blend for 5 minutes more or until the mixture is light and airy.
  3. Place about 2/3 cup of mousse in each serving glass and sprinkle the top with the cinnamon. Refrigerate until ready to serve.

Nutrition per serving (2/3 cup): Calories 151; Fat 10 g; Carbohydrates 7 g: Protein 6 g.                                

Recipe from Fresh Start Bariatric Cookbook by Sarah Kent MS, RDN, CD. Published January 2017.

Stay in touch with the conversation, subscribe to the RSS feed for comments on this post.

Some HTML is OK