Simple ways to eat more vegies after sleeve gastrectomy
August 11, 2018
Boost the protein of your meals with these quick tips!
September 9, 2018
Who doesn’t love a Thai salad?! Crunchy. Fresh. Sweet. Sour. And best of all, super easy!
This gastric sleeve friendly recipe is from the Forever After Recipes archive and I just love it! It’s suitable for when you’re on the pre-op VLCD diet (Optifast) but also a great way to get vegies in after your surgery, too. Just add a protein of your choice to make it a full meal. I’d love to hear if you try it and what you think so feel free to comment below.
Serves: 4 pre-sleeve portions or 8-10 post-sleeve portions
Time: Only 20 minutes (or less if you use a spiraliser or food processor with the shredding attachment to make the vegie prep super duper simple and quick.)
Ingredients
1 large carrot, shaved into ribbons
1 large zucchini, shaved into ribbons
1 red capsicum. deseeded and cut into long matchsticks
1 long red chilli, finely sliced length ways
1 cup finely shredded red cabbage (approx. 1/8 small cabbage)
2 spring onions, cut into matchsticks
To Serve
50 grams cashews, crushed (approx 1/3 cup)
3 tablespoons sesame seeds (I like to use black sesame seeds)
1 handful coriander leaves
1/2 lime, cut into wedges To serve
Dressing
3 tablespoons almond butter
3 tablespoons freshly squeezed lime juice
2 1/2 teaspoons tamari
1 tablespoon sesame oil
1 teaspoon finely grated ginger
1 garlic clove, crushed
Instructions
- Place the dressing ingredients in a bowl and mix together, add up to 3 tablespoons of water to get the desired consistency.
- Place the zucchini, carrot, capsicum, cabbage, chilli and spring onions in a large bowl.
- Pour dressing into bowl and toss gently to coat vegetables. Allow to sit for around ten minutes to allow the dressing to soak in.
- Sprinkle with cashews, sesame seeds and coriander, serve with lime wedges. Enjoy!
