Life after Bariatric Surgery Group Recipes of the Month – April 2021

Salad with Chicken and Crispy Farro

Serves 4


½ cup cooked farro, patted dry

3 tablespoons olive oil, divided

¼ teaspoon kosher salt, divided

½ pound fresh asparagus, trimmed

1/8 teaspoon freshly ground black pepper, divided

1 tablespoon fresh lemon juice

½ tablespoon of honey

1 ½ cups baby arugula

1 ½ cups shredded cooked chicken, such as rotisserie

¼ cup thinly sliced radishes


  1. Preheat broiler with rack 5 inches from heat. Toss farro, 1/2 tablespoon oil, and a pinch of the salt on a large, rimmed baking sheet.  Broil, stirring halfway through, until farro has a crispy-chewy texture, about 5 minutes.  Transfer farro to a large, towel-lined plate.  Let cook for 5 to 10 minutes.
  2. Toss asparagus, 1 tablespoon oil, and another pinch of the salt and ½ of the pepper on the same baking sheet. Broil until asparagus is crisp-tender, about 4 minutes.  Cut asparagus into 1-inch pieces.
  3. Whisk lemon juice, honey, and remaining 1 ½ tablespoons oil in a large bowl until combined. Add arugula, chicken, radishes, asparagus, and remaining salt and pepper; toss gently to coat.  Serve salad topped with crispy farro.

Nutrition per serving: Calories 220; Fat 13g; Carbohydrates 12g: Protein 18g; Sodium 300 mg.

Recipe adapted from: Real Simple Magazine April 2021. Article: Food. Recipes by Jasmine Smith.

roasted vegetables over hummus

Roasted Vegetables over White Bean Puree

Makes 8 servings


1 head cauliflower, cut into wedges

3 tablespoons + 1 tablespoon extra-virgin oil

2 bell peppers (any color), sliced

1-pint cherry tomatoes, halved

1 clove garlic, minced

1 15-ounce cans no-salt added cannellini beans, undrained

¼ teaspoon + ¼ teaspoon kosher salt

Freshly ground black pepper, to taste

¼ cup shredded or grated parmesan


  1. Preheat the oven to 450℉. On a rimmed baking sheet, toss the cauliflower with 3 tablespoons oil.  On another rimmed baking sheet, toss the bell peppers and tomatoes with the remaining 1 tablespoon oil.
  2. Roast the cauliflower on the lowest rack until the bottoms are browned, and the peppers and tomatoes on the top rack until lightly charred, 15-20 minutes for both.
  3. In a small pot over medium heat, bring the garlic and beans with their liquid to a simmer for 5 minutes. Puree with a hand blender.  Season with ¼ teaspoon salt.
  4. Top the puree with the cauliflower, tomatoes, and peppers. Season with black pepper and the remaining ¼ teaspoon salt.  Sprinkle with the parmesan.

Nutrition per serving (1 1/2  cups): Calories 185; Fat 19g; Carbohydrate 21g; Protein 18g; Sodium 220mg.

Recipe from: Recipes from NutritionAction Health Letter. March 2021. The Healthy Cook, Kate Sherwood.

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