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Life after Bariatric Surgery Group Recipes of the Month – July 2019

Summer veggie recipes to keep you cool!

Creamy Cucumber Gazpacho

(>6months out from surgery)

Makes 5 servings

Ingredients

¼ cup plus 2 tablespoons fresh lime juice

½ cup full-fat canned coconut milk, stirred

¼ cup extra-virgin olive oil

1 medium avocado, peeled and cored

2 medium English cucumbers (skins on), chopped into 3-inch chunks

½ medium red onion, peeled and chopped into 3-inch chunks

½ medium jalapeno, stemmed and seeded

1 garlic clove, peeled

½ cup fresh cilantro leaves

¼ fresh flat-leaf Italian parsley leaves

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon sugar

¼ cup fresh basil leaves, chiffonade (shredded or finely cut)

10 large cooked shrimp, peeled and deveined (tails on)

Directions

  1. Pour lime juice, coconut milk and oil into a blender.
  2. Add avocado, cucumbers, onion, jalapeno, garlic, cilantro and parsley. Blend until smooth, stopping to stir and scrape down the sides as necessary.
  3. Add salt, pepper and sugar and blend until very smooth. Taste and adjust seasoning as needed.
  4. Place in the refrigerator to chill at least 1 hour.
  5. To serve, pour soup into small bowls and top each with a pinch of fresh basil and 2 cocktail shrimp.

Nutrition per serving (1 cup): Calories 282; Fat 18g; Carbohydrates 14g: Protein 19g.

Recipe from: Food & Nutrition Magazine. July/August 2019. Cucumbers: Cool, Crisp and Refreshing. Cording, Jessica MS, RD, CDN.

Beet hummus, pita bread and ingredients on wooden background

Skyr-Swirled Beet Dip

Makes 4 servings

Ingredients

1 cup cooked, peeled, chopped red beets (about 1 pound raw, trimmed beets)

1 cup siggi’s 0% skyr (or plain Greek yogurt), divided

½ cup tahini

½ cup cooked garbanzo beans

1 clove garlic, chopped

½ teaspoon kosher salt to taste

2 to 3 tablespoons lemon juice

Garnish

Chopped toasted walnuts or pistachios

Chopped cilantro leaves or thinly sliced green onion

Directions

  1. In a food processor, combine beets, ½ cup skyr, tahini, garbanzo beans, garlic, salt and lemon juice. Whirl until smooth. Taste and adjust salt and lemon juice as needed.
  2. To serve, spoon dip into bowl. Top with remaining ½ cup skyr and swirl into beet dip.
  3. Sprinkle with walnuts and cilantro. Serve with pita chips or raw vegetable slices.

Nutrition per serving(1/2 cup): Calories 297; Fat 17g; Carbohydrate 26g; Protein 15g.

Recipe from: Food &Nutrition Magazine. July/August 2019.Food & Nutrition Test Kitchen Challenge. Lorelle Del Matto.

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