Brandon Bariatric Surgery Center

07/04/2024

Happy 4th everyone...

05/27/2024

Same Office, Same Location, Same Services......

05/27/2024

04/05/2024

https://www.bariatriceating.com/blogs/bariatric-advice-and-support/the-modified-keto-a-safe-and-effective-low-carb-diet-for-post-bariatric-patients

If you have had bariatric surgery, you might be wondering if the popular keto diet is right for you. The truth is, keto might not be the best choice for post-bariatric patients. A traditional keto diet is high in fat and low in carbs, which could be problematic for those with altered stomachs. Inste...

04/04/2024

Ginger Shrimp Noodle Bowl

Ingredients
6oz large shrimp, peeled and deveined
1 teaspoon corn starch
1 package Miracle Noodles, Angel Hair style
1 cup Cole Slaw mix
4 mini sweet peppers, finely sliced
Sliced Cucumbers
4 tablespoons Ginger Dressing, this is found in the produce section
Optional as garnish: Chili Crisp, Everything But the Bagel Seasoning or Green Onions
Instructions
In a bowl add 1 tablespoon of the dressing to the shrimp and stir to coat well, then sprinkle the corn starch and stir to coat evenly. Set aside.
Open the noodles and rinse well in a strainer, drain well.
In a medium non stick skillet, cook the shrimp until just cooked through, then flip over and cook until cooked all the way through. About 5-8 minutes should be enough. Set aside.
Toss the drained noodles with the Cole slaw mix, the peppers and the dressing, add the shrimp and stir to combine.
Divide into bowls and serve with sliced cucumbers on the side.

04/03/2024

Blue Cheese Dressing/Dip

Ingredients
1 cup thinly sliced shallots (about 4 ounces)
1 teaspoon vegetable oil
2 tablespoons Hellmann's mayonnaise
1 cup Fage Greek yogurt
4 ounces blue cheese, room temperature, crumbled
2 scallions, minced and 2 tablespoons chopped walnuts - garnish
Instructions
Sauté shallots in oil until deep golden brown, 12 to 15 minutes, set aside to cool.
In a medium bowl, whisk together mayonnaise and yogurt; add blue cheese mashing with rubber spatula to blend until smooth.
Season to taste with sea salt and black pepper to taste.
Stir in the caramelized shallots.
Top with scallions and walnuts.

04/02/2024

Roasted Strawberry Balsamic Dressing

Ingredients
1 cup strawberries, washed with stems removed, cut in half
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 clove garlic
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
Instructions
Preheat oven to 400 F.
Arrange the berries in a metal pie or cake tin, cut side down, and roast for 12 to 15 minutes until beginning to caramelize at edges. Combine berries with any pan juices, vinegar, olive oil, mustard, garlic, salt and pepper in blender and pulse until smooth. Keep chilled in fridge to use within two weeks.
In a large wooden salad bowl toss salad mix and diced strawberries with enough dressing to lightly coat. Divide onto serving plates. Add a few nuts and lumps of blue cheese.

04/01/2024

Be safe, be healthy, be smart, be happy, be thankful for all you have. We love you and are here for you.

03/30/2024

Homemade Cinnamon Applesauce – a soothing food for a new bariatric post op!
Ingredients
2 to 3 pounds crisp fall apples - use a blend of apples as they cook down with different textures; McIntosh, Fuji, Honey Crisp, Golden Delicious
1 teaspoon ground cinnamon
Any zero calorie sweetener to taste... or unsweetened is wonderful too!
Instructions
Cut each apple into quarters and place into large covered pot with 1/4 cup water.
Cover, bring to a boil, lower heat to a simmer and cook apples until very soft and maskable, 30 to 35 minutes.
Remove from heat and mash apples into a chunky sauce using a potato masher or a wooden spoon.
If you are a very early post-op, use a food mill or wire mesh sieve to turn apples into a smooth puree. Serve warm or chilled.
NOTE: If you do not have a food mill or wire sieve, peel and core your apples before cooking.

03/29/2024

One Egg Parmesan & Roasted Pepper Omelet

Ingredients
1/2 cup diced red and or yellow sweet peppers (I keep a bag of mini peppers in the fridge for scooping hummus)
1 garlic clove, slivered
2 teaspoons olive oil
1 large egg
2 tablespoons Parmesan cheese - about 1/2 ounce - freshly grated is always best
Sea salt and freshly grated black pepper
1 teaspoon chopped chives
1/4 cup part skim milk ricotta or cottage cheese
Instructions
Sauté the peppers and garlic in the olive oil over medium high heat, in a small 6 inch omelet pan until softened and browned - 3 to 4 minutes.
Multitasking, while the peppers are cooking, whisk the egg with the Parmesan, season with a big pinch salt and a few grinds of black pepper.
Pour into the hot pan and pull cooked egg to center until no liquid egg remains.
I don't like soft eggs, so I flip my omelet, cook for 45 seconds, add a line of ricotta and fold to the plate.

Normal people may add the ricotta and fold without flipping.