October 27, 2017

Okay to Stuff Yourself with Stuffing

I’m not sure if you’ve noticed, but Thanksgiving is RAPIDLY approaching. If this is your first Thanksgiving as a post-op weight loss surgery patient, I understand your nerves. It is a day all about food⏤ and generally, the family table is not covered with the most healthy food options you maybe should be choosing to fill your plate with. If you want some expert tips on navigating the holidays, check out the live stream on the Bariatric Specialists of NC Facebook page with Rebecca Skotek, RD, LDN.

The most important thing to know, whatever you do and whatever stage you are in, don’t beat yourself up! You are human. Your nutritionist isn’t going to cry and strike you from the nice list if you make a less than perfect food choice. Don’t avoid your providers when you think you aren’t at your best. That is when they can help the most and they are absolutely not there to judge you. Let your care team be a resource and a support system for you. They are experts and they are there to help you in your journey. Also, remember, your team is available! Send a message through the patient portal, be it a recipe, or a question, or an SOS.

 

To hit that comfort food, traditional Thanksgiving spot, the BSNC Dietitians did not let me down! Stuffing is a holiday dinner staple in many houses, but it is packed with carbs and not the good, nutritious things you want to be filling yourself with. Here we go back to my love of cauliflower… I know. Even being the cauliflower lover that I am, I was skeptical that this would really hit the spot. The aroma that will fill your kitchen alone is enough to make you feel like your grandmother is right there with you.

I halved the original recipe below, set for 6 standard servings, and had plenty more that I needed. Great news, it freezes well and makes great leftovers.

Okay to Stuff Yourself with Stuffing

1 head Cauliflower, chopped finely

1 onion, chopped finely

2 large carrots, chopped finely

2 stalks celery, chopped finely

1 cup chopped mushrooms

1/4 cup fresh parsley, chopped

2 tablespoons fresh rosemary, chopped

1 tablespoons fresh sage, chopped

1/2 cup vegetable or chicken broth

4 tablespoons butter

Once you have washed and chopped your ingredients, melt 4 tablespoons of butter in a large, nonstick pan on medium heat.

Add your onion, carrots, and celery to your pan. Allow to cook and soften for roughly 7 to 8 minutes, stirring occasionally.

Add in your cauliflower and mushrooms. Combine and season with salt and pepper to taste. Cook for 8 to 10 minutes.

Add rosemary, sage, and parsley. Pour your vegetable or chicken stock over your vegetable mixture and stir to combine all ingredients. Cover and allow to cook roughly 15 minutes until all ingredients are tender and the liquid is completely absorbed.

Enjoy as a healthy side option that hits that classic Thanksgiving flavor profile.

 

Enjoy!

 

XOXO,

The BariQueen

2016, Bariatric Specialists of North Carolina, a part of the EmergeOrtho network
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