My daily musings on Facebook, Twitter and Instagram tell me quite a lot about what the WLS community find challenging after surgery. Alongside the medical issues come the food queries about what to eat at varying stages. Unanimously everyone seems to agree the soft food and pureed stage is the most problematic. It’s easy to tire of soup, yogurt and soft cereal and the tastebuds often desire something with a bit more zip and the body yearns for some good nutrition.
One of the best solutions to this can be a dip that is seriously tasty but also kind to the pouch. There are many to choose from (take a look in our archive for inspiration) but here’s a new one based on beetroot and canned butterbeans. You can eat it just as it comes or eat (when the time is right) with vegetable crudites. This is still a favourite summer recipe here for those of us many years out of surgery and a great dish to pack in a lunchbox (see our bariatric one here), to take to a social gathering or use as part of a party table spread. The beetroot bring great flavour, colour and nutrition and the beans are not only convenient they bring much needed protein.
250 g/8 oz cooked beetroot (but not pickled)
1 x 410 g/14 oz can butterbeans, drained and rinsed
1-2 cloves garlic, crushed
small bunch of fresh chives, finely chopped
1 tbsp extra virgin olive oil
2 tbsp fat free Greek yogurt
salt and freshly ground black pepper
vegetable crudites to serve (optional)
- Chop the beetroot into small dice and set aside in a bowl.
- Blitz the butterbeans in a food processor or blender with the garlic, most of the chives, oil, yogurt and salt and pepper to taste.
- Add to the beetroot and gently fold through to mix.
- Spoon into a serving bowl and sprinkle with the reserved chives. Serve with vegetable crudites if liked.
WLS PORTION: ½
V suitable for Vegetarians
CALORIES PER PORTION: 80
Image courtesy of www.lovethecrunch.com