Is there any date on the US calendar that causes more excitement than Thanksgiving? Probably not, but it’s not without it’s angst too. Post-op WLS patients either know from years gone by that it can be the start of a holiday regain (and thereby dread it or vow to make this year different); and newbies flail around wondering what they can and can’t have and look a tad despondent.
Well here at Bariatric Cookery we don’t feel you should feel dejected or depressed over such a celebratory meal. In the past we have covered the Main Event; some tips for making it the best ever get together; and provided some great recipes that can become new family favourites.
Have a look through these faves of ours and save them for effortless planning next week. And even if you aren’t celebrating Thanksgiving (wherever you are in the world), I bet these recipes might well appeal for other holiday celebrations and festivities!
Oh, and just in case you do want to try something different with a new side dish, try out our newly-developed, bariatric-friendly balsamic glazed sprouts and carrots, scroll down for the recipe …
WHY NOT CHECK BACK FIRST?
Click here for the low-down on the basics and Main Event.
Click here for 6 tips to make it the best-ever Thanksgiving
Click here for a new take on a new pudding (to rival Pumpkin Pie)
BUT FOR SOMETHING NEW:
Here’s a great side dish that is made with Brussels sprouts, carrots, dried unsweetened cranberries, nuts and balsamic glaze. It’s deceptively simple to make but tastes far more complex and perfect for holiday eating. If you don’t want to use mixed nuts then opt for pecans or walnuts instead, and do consider sprinkling with a little grated Parmesan cheese before serving, especially if serving warm. It does however taste pretty irresistible cold too.
BALSAMIC GLAZED BRUSSELS SPROUTS & CARROTS
350 g/12 oz Brussels sprouts, trimmed
350 g/12 oz carrots, peeled
low-fat cooking spray or mist
salt and freshly ground black pepper
40 g/1½ oz coarsely chopped mixed nuts (I used walnuts, pecans, hazelnuts, almonds and cashews)
25 g/¼ cup dried unsweetened cranberries, soaked in a little warm water to plump
1 tbsp balsamic glaze (I used Waitrose Cook’s Ingredient) or thick balsamic vinegar
1-2 tbsp grated Parmesan cheese (optional)
- Preheat the oven to 220 C/425 F/gas 7. Halve the sprouts lengthwise if large or leave whole if small. Cut the carrots into bite-sized pieces.
- Place on a baking tray lined with Easy Glide or parchment paper and spritz generously with low-fat cooking spray or mist. Season with salt and pepper.
- Roast in the oven for 15 minutes, toss or turn to cook and brown evenly, and cook for a further 5-8 minutes until tender and golden.
- Add the nuts and cook for a further 3 minutes to toast and crisp slightly.
- Transfer the sprouts, carrots and nuts to a serving bowl, add the drained cranberries and toss to mix. Season to taste and drizzle with the balsamic glaze. If liked sprinkle with grated Parmesan cheese and toss before serving.
- Serve warm or cold (the mixture will keep for 2-3 days if chilled and can be reheated gently to serve warm if liked).
WLS PORTION: ¼-½
V suitable for Vegetarians
CALORIES PER PORTION(WITHOUT PARMESAN): 139
PROTEIN: 5.7 g
CARBOHYDRATE: 14.5 g
FAT: 6.7 g
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