Essential fats are so important for our brain. But for for bariatric patients, the ratio of fat to protein is critical. Up those fats, give your brain the food it needs, and prevent muscle wasting while you lose weight.
Cauliflower is an excellent source of Vitamin K, which keeps your bones healthy and also prevents losses in bone mineral density which could lead to osteoporosis. Post-op WLS patients must make sure to load up on these essential vitamins and minerals.
This dish is so simple. Roast cauliflower using oil and your favorite seasoning. Don’t roast them for too long, or they will get mushy.
Next, in the food processor, mix:
- 1 avocado
- 1/2 bunch of parsley
- Green onion
- 3 cloves garlic, optional
- Juice of one lemon or lime
- jalapeño, optional
- salt and pepper
- healthy oil
I used organic coconut avocado oil. Mix until smooth and creamy. Add more oil as needed until you have the buttery texture you want. In the Queer Eye episode, Antoni replaces Greek yogurt for mayonnaise to make this “green goddess” dip.
Nutrition Facts:
1 cup cauliflower has 100 calories and 2 grams of protein.
Cauliflower is a virtuous replacement for potatoes. When flavored properly, this tastes like the real thing. In this recipe, the cauliflower is cooked in the microwave for convenience. You can cook it on the stove, but make sure not to overcook. You want the florets to still hold shape and not get mushy.
The rutabaga is the secret in this recipe. It will lend a starchy and earthy taste which will work like a potato but deliver healthy and necessary carbohydrates instead. The apple and orange will add a zesty flavor to balance the spices, creating a very savory hash bite. These taste amazing when warm, or room temperature after defrosting from the freezer in time for your lunch break.
