loubyl00
I want to shrink!
Oh I made a Minted Pea Soup from one of my Bariatric cookbooks today.
Oh My, it was yummy. Im still on the liquid stage and it taste so nice.
Heres the Receipe:-
First you have to make a bariatric mint sauce (you dont need it all for this receipe but you can save it for lamb dishes on other food stages)
Ingredients
80g fresh mint
1 tbsp Splenda
150ml White Wine Vinegar
Method
Blend the mint in a food processor, add the slenda and vinigar and blend again.
Put in airtight container and keep in fridge.
Minted Pea Soup
Ingredients
Light Fry Pray
1 Chopped Onion
2 small chopped potatoes
1 tsp garlic puree
5 tsp Bariatric Mint Sauce
1 litre of hot water with 2 vegatable or chicken stock cubes
450g frozen peas
Fat Free Greek Youghurt
Salt and Black Pepper
Method
Spray large pan with Fry Light
Cook onion and potatoes till satrting to brown
Add Garlic, Mint sauce, and stock. Bring to the boil then cover simmer for 20 mins
Add the peas and salt an pepper and simmer for another 5 mins.
Allow to cool then whizz in a blender.
Pour a portion into a soup bowl.
Add a swirl of greek youghurt.
The book says you can have it with cheesy croutons when you are back on solids - cant wait!
I dont know whether its becasue I am on the liquid diet - but this was so tasty. Could only eat 3 spoons, and added some hot water to mine to thin it. I will leave the yoghurt out and freeze some bathches.
Calories 102
Protein 6.5g
Carbohydrate 16.7g
Fat 1.1g
Oh My, it was yummy. Im still on the liquid stage and it taste so nice.
Heres the Receipe:-
First you have to make a bariatric mint sauce (you dont need it all for this receipe but you can save it for lamb dishes on other food stages)
Ingredients
80g fresh mint
1 tbsp Splenda
150ml White Wine Vinegar
Method
Blend the mint in a food processor, add the slenda and vinigar and blend again.
Put in airtight container and keep in fridge.
Minted Pea Soup
Ingredients
Light Fry Pray
1 Chopped Onion
2 small chopped potatoes
1 tsp garlic puree
5 tsp Bariatric Mint Sauce
1 litre of hot water with 2 vegatable or chicken stock cubes
450g frozen peas
Fat Free Greek Youghurt
Salt and Black Pepper
Method
Spray large pan with Fry Light
Cook onion and potatoes till satrting to brown
Add Garlic, Mint sauce, and stock. Bring to the boil then cover simmer for 20 mins
Add the peas and salt an pepper and simmer for another 5 mins.
Allow to cool then whizz in a blender.
Pour a portion into a soup bowl.
Add a swirl of greek youghurt.
The book says you can have it with cheesy croutons when you are back on solids - cant wait!
I dont know whether its becasue I am on the liquid diet - but this was so tasty. Could only eat 3 spoons, and added some hot water to mine to thin it. I will leave the yoghurt out and freeze some bathches.
Calories 102
Protein 6.5g
Carbohydrate 16.7g
Fat 1.1g
