Welcome to Bariatric Station

Instructions

These are the steps to prepare this recipe:

 

1. Fill a medium sized pot with water and bring to a boil over high heat.
2. Add 3 tsp of salt to it, then pour the peas into it and cook for 7 minutes.
3. In the meantime, bring to a boil another small pot and hard boil the eggs for 10 minutes.
4. Dice the red pepper and pour all of the olive oil in a non-stick skillet, put over high heat and roast stir fry the red pepper in it.
5. Add the pea
6. Dice the beef fillet and add it to the pan, roast it for a few minutes to ensure it is well cooked, then pour the dried mushrooms with some boiling water in it to season it.
7. Once the peas are cooked, strain them and pour them into the pan.
8. The eggs at this point should be well cooked. Allow them to rest in cold water to cool them down, peel them and cut them in half, then in half again.
9. Chop the fresh chives, then add the paprika to the skillet.
10. Peel and cut the avocado in half, then slice it and keep the slices for later.
11. Serve in medium sized bowls, add a few slices of avocado and the eggs to the bowl, then decorate using the chopped fresh chives.
12. You can also season using your favorite sauce, but I usually recommend to season the bowl with a drizzle of lemon juice, that gives a fresh note.

Instructions

To prepare this recipe, these are the steps to follow:

 

1. Break the egg and separate the egg white from the yolk. Discard the egg white.
2. Pour the egg yolk in a medium sized bowl, then add the sugar.
3. Stir well and place a small pot over low heat.
4. Pour the coconut oil in it and allow to melt completely, just avoid to raise the temperature too much.
5. Add the coconut and the almond flour to the bowl with the egg yolk and the stevia extract and mix until the mix is well blended.
6. At this point, gently pour the melted coconut oil into the bowl while stirring. Don’t pour it all at once, or it will not be absorbed. After you get a nice smooth dough, shape it in small spheres using a spoon or your hands.
7. Place the sugar flakes into a dish, and toss the small coconut spheres in it. Completely cover the spheres in the sugar flakes and place the dish in the fridge.
8. Let it rest in the fridge for at least 15 minutes, so our small spheres will set.
9. Serve cold

Instructions

These are the steps to make to prepare this recipe:

 

1. The first thing we need to do to is the sage flavored butter, so we will start by placing the butter in a small pot and we will melt it over low heat.
2. Once the butter is melted, we can add the sage leaves. Leave it over low heat until the leaf starts to fry, then turn the flame off and allow it to rest at room temperature.
3. Pour the olive oil in a small pan, place it over high heat and toss the spinach in it. Add a pinch of salt and ½ tsp of chili flakes to give a note of spicy to it. Gently cook the spinach for about 5 minutes.
4. In the meantime, brush the cod fillets with the butter, pour the ground pistachio in a small tray and place the fish in it by just dipping the meat side inside the pistachio. Leave the skin intact.
5. Preheat the oven at 180°C and cook the cod fish fillet for 12 minutes, laying it on the skin side. Add some salt and pepper.
6. Serve the fillets by placing them on a spinach base and pour 1 tbsp of the sage-flavored butter on top of it.

Instructions

These are the steps to follow to prepare this savory pie:

 

1. Preheat the oven at 180°C
2. Break the eggs into a big bowl and beat them using a fork
3. Add 2 tsp of salt and stir well.
4. Grate the zucchini into the beaten eggs
5. Peel the avocado, remove the seed and then proceed to crush the pulp. Add it to the egg
6. Pour the olive oil in the egg mixture as well and stir it to get a smooth mixture. Add 1 tbsp of parmesan cheese to it. Mix half of the almond flour to the mixture and keep the remaining for later.
7. Pour the mixture into an oven dish greased with melted butter and sprinkle the remaining parmesan cheese on top, then do the same with the remaining almond flour.
8. Cook in the preheated oven for 25 minutes, and if the pie is too moist, allow it to cook for 5 minutes more.
9. Halfway through the cooking process, dice the tomatoe and place it on top of the zucchini pie.
10. Serve with a green salad or as a side dish with shrimps.

Instructions

These are the step to make to prepare this recipe:

 

1. The first thing we need to, is to melt the butter in a non-stick pan, over low heat.
2. Add the sage and the chopped fresh chives to it and gently stir fry the herbs for about 5 minutes. This will transfer all of the scents of the herbs in the butter.
3. Pour the heavy cream in the pan and bring to a simmer.
4. Once the heavy cream is hot enough, add half of the parmesan cheese and stir until it eventually melts and blends in the sauce.
5. Now preheat the oven at 160°C, and break the eggs in two terrines.
6. Cover with the hot sauce and sprinkle the top with the remaining parmesan cheese.
7. Cook in the oven for about 20 minutes.

If the eggs are too small, add another egg or remove part of the sauce to avoid it being too loose.

Garnish with chopped fresh chives and serve hot.

You can enrich this recipe by adding diced vegetables of your choice, tomatoes are great with this recipe.

Instructions

To prepare this recipe, these are the steps to follow:
1. Wash the zucchini in cold water. Then cut each one in half.
2. Using a spoon, carve out the middle of each half.
3. Place the empty halves in a bowl filled with water and the scooped zucchini in another bowl.
Leave them in the water for about 5 minutes.
4. Once 5 minutes have passed, preheat the oven at 180°C, place the empty zucchini on the
oven dish covered with baking paper and season them with olive oil, a pinch of salt and
pepper.
5. Finely chop the zucchini we got from carving the halves, then add the fresh chives, the
ricotta cheese, the almond flour and the grated cheese.
6. Add a pinch of salt and pepper too.7. Stir the mixture well, then add the egg.
8. Once you have mixed everything well, fill each half zucchini using a knife with this
mixture.
9. Cook the preheated oven for about 25 minutes, making sure to give it a look every 15
minutes to avoid them from burning.
10. Once they are cooked, serve this zucchini hot

Instructions

To prepare this recipe, these are the steps to follow:
1. We need to start with the coconut crumble, so take a bowl and mix the coconut flour and 2
eggs in it. Add the butter and the vanilla extract.
2. Add 1 tbsp of erythritol and stir well.
3. Preheat the oven at 180° and place a baking paper sheet on an oven dish.
4. Gently pour the mixture on the oven dish.
5. Cook the whole thing until it becomes A nice blonde biscuit, and then break it apart in
smaller crumbles.
6. Mix the mascarpone cheese with the remaining erythritol and the coconut milk7. break the remaining eggs in another bowl.
8. Whisk them up to incorporate as much air as possible, then add them to the mascarpone
cheese mixture.
9. Be gentle while mixing them, as we need the air to remain in our cream to get volume and
keep the cream light.
10. It’s time to assembly our dessert. I usually recommend tall glasses, to serve the dessert
straight from the fridge when the moment comes.
11. Place a tbsp of coconut crumble on the bottom of the glass and then pour some mascarpone
cream on top of that.
12. Continue to stack the ingredients, and once you have made the top layer (make sure it is
made by the mascarpone cream) sprinkle it with the cocoa powder.
13. Allow it to rest in the fridge two hours before serving.
14. Another suggestion is to add more coconut flour on top, and if you really want that coconut
taste to be strong, you can 2 tbsp of coconut flour in the mascarpone cream too.

Instructions

To prepare this recipe, these are the steps to follow:

 

1. Let's start by preheating the oven at 180°C
2. Place the hazelnuts in an oven dish covered with baking paper.
3. Cook the hazelnuts in the oven for about 10 minutes, if they become golden brown, they are ready.
4. Now let the hazelnuts cool down and blend them to get a very fine powder or a wet mixture.
5. Add the Erythritol and blend again.
6. Melt and pour the melted butter in the mixture while it is blending, then add the cocoa powder and the vanilla.
7. Melt the dark chocolate in a small pot, then pour it into the blender.