Ingredients

• 1 scoop of Bariatric Advantage Chocolate Protein Powder
• 1 tbsp. unsweetened cocoa powder
• ½ tsp. peppermint extract
• 1 cup water

Directions

1. Blend all ingredients until combined.
2. Microwave for 30 seconds to 1 minute, or until warm
3. Serve immediately

Tips for you: For a thicker shake, low fat milk, almond or soy milk in place of water or use less water… ENJOY

The post Hot Chocolate appeared first on Illinois Bariatric Center.

Ingredients

• 1 large sweet potato – peeled and cut into 1/2″ cubes
• 2 tbsp. extra virgin olive oil – divided
• kosher salt and fresh ground black pepper
• a dash of smoked paprika
• 2 cups black lentils – you can substitute brown lentils if you’d like
• 2 scallions – white and green parts thinly sliced
• 1 tbsp. honey or light agave nectar
• juice of 1 medium lemon

Directions

1. Preheat the oven to 350F. In a roasting pan or baking sheet, toss the cubed sweet potato together with 1 tbsp. of olive oil, a bit of salt and pepper and the dash of smoked paprika. Roast until tender and slightly caramelized (around 25 minutes) Once roasted, allow to cool to room temperature.
2. While the sweet potatoes roast, cook your lentils. In a medium pot with a lid, combine the 2 cups of black lentils with 3 1/2 cups water. Bring to a boil for 2 to 3 minutes then reduce to a simmer, cover and cook until tender but NOT soft. (around 25 minutes)
3. Drain into a fine mesh colander and allow to cool to room temperature.

Assembly

In a large mixing bowl, combine the lentils, sweet potatoes, chopped scallions, diced celery and celery leaves (if using). Once combined, drizzle over the remaining 1 tbsp. olive oil & honey and squeeze the lemon juice into the bowl.
Combine well to make sure everything get dressed. Taste and adjust seasoning with salt and pepper. This salad is great at room temperature but can be kept overnight and brought back to room temp to serve.

The post Roasted Sweet Potato & Black Lentil Salad appeared first on Illinois Bariatric Center.

Ingredients

• 2 handfuls of spinach, I use bagged spinach, about 2 cups
• 2 handfuls of green grapes (the more the merrier!)
• 1 orange, peeled
• 1 pear, cored but leave the peal on
• 1 squeeze of lemon, just a little goes a long way
• 6-7 ice cubes

Directions

1. Combine all ingredients in a blender
2. Blend on high speed until smooth.

Tips for you: To make this a protein shake, simply add unflavored or vanilla protein powder. High speed blenders work best for “green drinks”.

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Ingredients

• 1 Scoop Bariatric Advantage- Vanilla Protein Powder
• 1 Cup of Skim Milk
• ½ Cup Canned Pumpkin
• ½ of a Banana
• A pinch of Cinnamon

Directions

1. Combine all ingredients in a blender
2. Blend on high speed for 1 minute.

Tips for you: For creamier and thicker shakes, use a frozen banana or reduce milk and add additional ice cubes.

The post Pumpkin Pie Shake appeared first on Illinois Bariatric Center.

Ingredients

• 1 1/2 pounds fresh broccoli
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 2 Tbsp minced garlic
• 1 cup diced onion
• 1/2 cup diced celery
• 1 Tbsp ground pepper
• 1 tsp dried thyme
• 5 cups low sodium chicken broth
• 2 cups packed spinach
• 2 tsp lemon zest
• 1 cup low fat buttermilk
• Note* If you want to boost the protein of this recipe, a protein supplement such as unflavored whey powder can be added or tender-cooked and finely diced chicken breast.

Directions

1. Cut the broccoli florets from the stems. Trim off dry, fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise making 1/2-inch pieces.
2. Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown Add the onion and celery, lower the heat to medium, and season with pepper. Cook the veggies slowly until tender, about 10 minutes.
3. Add the thyme and stir. Add the broccoli stems and stock and bring to a boil. Cook uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5-10 minutes.
4. Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. Return the soup to the pan and reheat over gentle heat. Stir in the buttermilk and simmer.

The post Very Green Broccoli Spinach Soup appeared first on Illinois Bariatric Center.