The Gastric Sleeve Bariatric Cookbook: Easy Meal Plans and Recipes to Eat Well & Keep the Weight Off by Sarah Kent MS RDN CSOWM CD

Author:Sarah Kent MS RDN CSOWM CD [Kent MS RDN CSOWM CD, Sarah]
Language: eng
Format: epub, mobi
Publisher: Rockridge Press
Published: 2018-04-24T07:00:00+00:00

CHAPTER SIX

Vegetarian Dinners

Roasted Vegetable Quinoa Salad with Chickpeas

Mexican Stuffed Summer Squash

Cheesy Broccoli Soup

Red Lentil Soup with Kale

Barley-Mushroom Risotto PICTURED

Coconut Curry Tofu Bowl

Eggplant Rollatini

Curried Eggplant and Chickpea Quinoa

Cheesy Cauliflower Casserole

Butternut Squash and Black Bean Enchiladas

Roasted Vegetable Quinoa Salad with Chickpeas

MAKES 6 SERVINGS / PREP TIME: 15 MINUTES / COOK TIME: 30 MINUTES / TOTAL TIME: 45 MINUTES

Many people find that their sleeve tolerates cooked vegetables better than raw vegetables in the initial months post-op. This quinoa salad is an excellent alternative to traditional lettuce salads. It contains a variety of vegetarian protein sources—quinoa and chickpeas—and it’s loaded with vegetables that have been roasted to bring out their natural rich flavors.

1 small eggplant, diced

1 small zucchini, diced

1 small yellow summer squash, diced

½ cup grape tomatoes, halved

1 (15-ounce) can chickpeas, drained and rinsed

3 tablespoons extra-virgin olive oil, divided

⅓ cup packaged quinoa

1 cup low-sodium vegetable or chicken broth

2 tablespoons freshly squeezed lemon juice

1 teaspoon minced fresh garlic or 1 garlic clove, minced

1 tablespoon dried basil

1 teaspoon dried oregano

Post-Op Servings

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