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Keto Salmon Egg Muffin Sandwich

Keto Salmon Egg Muffin

Keto Salmon Egg Muffin Sandwich

Yield: 2
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Salmon sandwich is a must in international cuisine, and today we are going to prepare a new and delicious keto version of it by using the egg muffin as a substitute for bread.

This recipe is easy enough to be prepared in less than 1 hour.

This sandwich is also truly versatile, so you can eat it for breakfast or as a protein-packed lunch meal.

Ingredients

The Ingredients needed to prepare 2 Sandwiches are:

  •  
  • 1 ½ Avocado
  • 2 tbsp Spreadable Cheese
  • 15 gr. Fresh Chives
  • 4 Eggs
  • Salt and Pepper
  • 1 Tomato
  • 8 Smoked Salmon Slices
  • 3 tbsp Olive Oil

Instructions

These are the steps to prepare this recipe:

 

  1. Start by heating up three tablespoon of olive oil in small skillet.
  2. Break the egg in a medium sized bowl
  3. Beat the using a fork, then add 1 tsp of salt.
  4. Preheat the oven at 150°C or 300°F
  5. Pour the egg inside silicon cups (Large cupcake molds are perfect) and cook in the oven for 35 minutes.

Once they are ready, allow them to cool down before taking them off the mold.

 

Here’s how to cut the avocado:

 

  1. Use a knife to cut the avocado in half longwise. You will have to cut around the giant seed that is in the center of the fruit.
  2. Twist the two ends, and you should get one end with the seed and one without it. Take the knife and hit the avocado seed using its back. Twist the whole knife and the seed should now come off.
  3. Using a spoon, remove the skin of the avocado, then proceed to slice it thinly.

 

It is now time to assembly the recipe:

 

  1. Cut horizontally in half the egg muffins.
  2. Use a knife to spread the spreadable cheese on each half of the muffin
  3. Cut the tomato in thin slices and add them on the spreadable cheese.
  4. Now place the salmon slices on top and cover with a few slices of avocado.
  5. At this point, we can add the eggs on top. Proceed to add a bit of salt and pepper if needed.
  6. Finely chop the fresh chives and sprinkle them on our sandwich.
  7. Close the sandwich using the other half of the muffin and keep it standing sticking a toothpick on it.
Nutrition Information:
Serving Size: 500 gr
Amount Per Serving: Calories: 869Total Fat: 70.85gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 1300mgSodium: 590mgCarbohydrates: 21.17gFiber: 11gSugar: 6.7gProtein: 41.08g
Feb 23, 20211 min read

Keto Prawn Salad

Keto Prawn Salad

Keto Prawn Salad

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

In this recipe, we will completely remove carbs.

We will be using seafood that is rich in protein and also great in taste to build a super-keto salad.

This easy salad yields a very high protein quantity and is perfect as a dinner.

The high vitamin and nutritional count keep this recipe suitable as a sports meal.

Ingredients

The ingredients needed for 4 servings are:

  • 350 gr. Shrimps or Prawns
  • 15 Small Tomatoes
  • 2 tbsp Coriander
  • 5 tbsp Olive Oil
  • 2 tbsp Parsley
  • ½ White Onion
  • 1 tbsp Soy Sauce
  • 2 Eggs
  • 1 tbsp Rhum

Instructions

To prepare this recipe, these the steps to follow:

The first thing we need to do if we don’t have our shrimps cleaned is to remove all of the shells and heads.

  1. After that, we need to remove the black stripe on the back of each shrimp. This will avoid a bitter flavor arising from our salad.
  2. Now wash the shrimps in cold water and let them dry up.
  3. Put a non-stick skillet over high heat and pour the olive oil in it.
  4. Toss the shrimps in it only when the oil is hot and start to stir-fry them.
  5. Add a pinch of salt and pepper to taste and add the rum to the pan.
  6. Make sure to be far enough, since the liquor will now ignite. Let the flame go down by itself, placing over low heat.
  7. Chop both the parsley and coriander leaves and toss them in the pan along with shrimps and stir everything well.
  8. Pour the soy sauce all over the shrimps, and mix well to cover them homogeneously.
  9. Break the eggs in a medium sized bowl, add a small pinch of salt and pepper and beat them using a fork.
  10. Place a skillet over medium heat, add a drizzle of olive oil and start scrambling the eggs.
  11. Scramble them until they become very dry.
  12. Slice thinly the onion and cut the tomatoes in 4 wedges, then toss everything serving bowls.
  13. Add the shrimps to each bowl and serve warm.

Once the shrimps are cooked, they can last 2 days in the fridge, so you don’t have to worry if you prepare too much of it.

Nutrition Information:
Serving Size: 570 gr
Amount Per Serving: Calories: 355Total Fat: 24.08gSaturated Fat: 3.1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 599mgSodium: 1135mgCarbohydrates: 10.49gFiber: 5gSugar: 12.7gProtein: 24.7g
Feb 23, 20211 min read

Keto Beef and Eggplant Wraps

Keto Beef and Eggplant Wraps

Keto Beef and Eggplant Wraps

Yield: 4
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes

This easy recipe will help you to get lean without having you to sacrifice flavor.

These wraps are developed to provide you with a high protein intake while keeping low carbs.

The beef wraps are easy and fast to prepare once the meat is cooked, so, you can prepare the meat the day before serving.

Ingredients

The ingredients for 2 servings are:

  •  
  • 160 gr. Eggplant Slices
  • Beef Fillet
  • 4 tbsp Yogurt
  • 4 tbsp Heavy Cream
  • 1 tbsp Chopped Parsley
  • Salt and Pepper
  • 1 tsp Turmeric
  • ½ tsp Chili Flakes
  • 1 Sweet Red Bell Pepper (medium size)
  • 4 Lettuce Leaves
  • 1 tsp Paprika
  • 3 tbsp Olive Oil
  • 1 tsp Lemon Juice

Instructions

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

 

  1. Start by adding one tablespoon of olive oil into a skillet. Put over high heat and let it become warm.
  2. Once the olive oil its hot enough, you can place the whole beef fillet in the skillet.
  3. Let the beef roast on each side for 1 minute.
  4. Sprinkle ½ teaspoon of salt on the beef, then proceed to place it on an oven dish.
  5. Cut the eggplant into slices, brush some olive oil on them and season with salt and pepper, then place them on an oven dish too.
  6. Cook both the beef filet and the eggplant slices in the preheated oven at 180°C or 356°F for about 12 minutes.
  7. Allow it to cool down before moving on.

 

Now we can proceed to prepare the rolls, starting with the sauce:

 

  1. Mix together the heavy cream and the yogurt.
  2. Add ½ tsp of salt in it and start to stir.
  3. You can now add the powdered paprika and the lemon Juice.
  4. Complete it by pouring the turmeric in the sauce we made.

 

At this point we only need to put together the ingredients:

 

  1. Place the eggplant slices on a dish.
  2. Spread the yogurt sauce in it.
  3. Finely cut the beef filet into strips and toss them in the middle of the wrap.
  4. Season with 1 drizzle of olive oil, ½ tsp of salt and a pinch of black pepper.
  5. Add the Chili flakes and the lettuce leaves.
  6. Thinly slice the sweet red bell peppers and add them on top. Now you can add the chopped parsley.
  7. Roll up the wrap, and place it in the hot skillet.
  8. Cook it for 2 minutes per side and serve hot.

 

You can serve this delicious keto wrap as a snack or as light lunch. This wrap is also toddler friendly.

Nutrition Information:
Serving Size: 214 gr
Amount Per Serving: Calories: 535Total Fat: 38.86gSaturated Fat: 6.4gTrans Fat: 0.2gUnsaturated Fat: 11.6gCholesterol: 78mgSodium: 134mgCarbohydrates: 15.12gFiber: 2.7gSugar: 4.7gProtein: 34.61g
Feb 23, 20211 min read
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