Consider these festive holiday recipes approved by our Bariatric Surgery and Medical Weight Loss team. Delicious and bariatric-friendly options are available after your surgery. Don’t miss out on the scrumptious fun. Try these for a season that is yummy and bright!

Protein Pumpkin Cheesecake Cups

(from Bariatric Foodie)

Ingredients

Pumpkin Cheesecake Filling

• 1/2cup pure canned pumpkin (NOT pumpkin pie filling!)
• 1serving Bariatric Pal Protein One Cinnamon Swirl flavor
• 8 low-fat cream cheese softened
• 2 low-fat Greek yogurt vanilla flavored
• 1/2 pumpkin pie spice
• no-calorie sweetener to taste

Topping

• 1/2 cereal crushed into crumbs
• 2 walnut pieces
• low-calorie whipped topping (optional)

Instructions

1. In a mixing bowl, combine pumpkin and protein powder. Beat on medium with a hand mixer until fully combined (you can also just do this with a spoon, but you’ll need a mixer for the next part).
2. Add cream cheese, Greek yogurt, and pie spice and beat on medium speed for 1-2 minutes, then on high for 1-2 minutes until smooth.
3. Set out cups and place a 1/2 c. serving in each.
4. In a blender, blend together cereal and nuts and put equal amounts of topping on each cup. Top with whipped cream and a bit of cinnamon for garnish.

Roasted Brussels Sprouts with Crispy Pancetta

(from NJ Bariatric Center)

Ingredients:

• 1 lb. brussels sprouts, ends trimmed and quartered
• 1 clove garlic, minced
• 1 Tbsp. extra virgin olive oil or avocado oil
• Salt and pepper to taste
• 4 oz. pancetta, diced
• 4 Tbsp. Balsamic Glaze

Instructions:

1. Preheat the oven to 400°F.
2. In a large bowl, toss together brussels sprouts, garlic, olive or avocado oil, salt and pepper. In a single layer, place the sprouts on a baking sheet lined with parchment paper.
3. Bake for 25-35 or until desired crispiness, tossing halfway through.
4. About 10 minutes before the sprouts are done, place the pancetta in a small saute pan and cook for 5-7 minutes until crispy, set aside.
5. In a small saucepan over medium heat, gently warm the balsamic glaze.
6. Remove the brussels sprouts from the oven, add to a platter or tray, mix in cooked pancetta and drizzle with balsamic glaze. Serve warm.

Sweet (and Salty) Potato Casserole

(from The Bariatric Foodie)

Ingredients

• 1large sweet potato skinned
• 1serving unflavored protein powder
• 1/4tsp pumpkin pie spice
• 1-2tbsp no-calorie sweetener
• 2 unsalted butter
• 1/2 chopped pecans
• 1/8tsp salt

Instructions

1. Pre-heat your oven to 350 degrees.
2. Bring a small pot of water to a boil. Add sweet potato and boil until very tender (about 7-10 minutes).
3. In a mixing bowl, mash sweet potato thoroughly, then add protein powder, sweetener and pie spice and mash again. If you like a totally smooth consistency, consider using an immersion blender.
4. Add sweet potato mixture to a mini casserole dish or to several ramekins.
5. In a small pan, melt butter. Add pecans and salt and toss until pecans are thoroughly coated.
6. Top mini casserole or ramekins with nut mixture and bake at 350 for 15 minutes or until nuts are toasted.