Enjoy Our Favourite Healthy & Tasty Bariatric Christmas Recipes

▢ 1/2 mini watermelon
▢  2 oranges
▢  3 kiwis
▢  300g black grapes
▢  200g strawberries
▢  150g raspberries

For decorations
▢ 50g pomegranate seeds
▢  Handful of rosemary sprigs

1. Cut the watermelon into slices.
2. Slice the oranges into thin half-moons.
3. Peel and slice the kiwis into half-moons.
4. Slice the grapes in half, lengthways.
5. Slice the strawberries into halves.

Assemble
1. Outline the bottom of the Christmas tree shape using sprigs of rosemary.

2. Add the first layer of fruit – we use the biggest watermelon slices.

3. Continue to build up the layers of fruit – we add oranges and then kiwi next.

4. Finish up the Christmas tree fruit platter with the smaller fruit at the top and then top with a star – we used a star cookie cutter and cut the star from a slice of watermelon.

5. Then sprinkle over the pomegranate seeds for a little extra decoration.

▢ 250g dark fruit cake or Christmas cake
▢ 100g dark chocolate, broken up
▢ 25g white chocolate, broken up
▢ 1-3 red glacé cherries, cut into 20 pieces

1. Line a large baking tray with baking paper or plastic wrap.

2. Place the cake in a food processor bowl and pulse until it makes rough crumbs. Or crumble cake with your fingers and hash with a fork.

3. Roll the mixture into 20 small balls.

4. Place dark chocolate in a small, shallow microwave-safe bowl and microwave on low for 1 minute. Remove the jug from the microwave and stir the chocolate with a dry fork. Repeat in 1-minute intervals until the chocolate is melted.

5. Use a fork to dip one of the mini-pudding balls into melted chocolate and turn to coat. Place the truffle on the prepared baking tray. Repeat the process with the remaining balls. Place the tray in the fridge for 10 minutes or until the truffles are set.

6.  Place white chocolate in a small dry microwave-safe bowl and microwave on low for 1 minute. Remove the jug from the microwave and stir the chocolate with a dry fork. Repeat in one-minute intervals until the chocolate is melted.

7. Spoon melted white chocolate onto the top of the truffles. Press a piece of cherry lightly into the chocolate.

8. Set truffles aside or return to fridge until set then serve.

▢ 2 tbsp BN Broth of your choice (Vegan or Beef Bone)
▢ 1/4 cup cold water
▢  3 tbsp cornstarch
▢  2 tsp garlic powder
▢ 1 tsp onion powder
▢ 1 tbsp Worcestershire sauce (optional)
▢ Salt and pepper - for taste

1. Bring the broth to boil over medium-high heat in a medium saucepan. Stir in garlic powder, onion powder, and Worcestershire sauce.

2. In a small bowl, whisk together cold water and cornstarch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.

3. Season with salt and pepper. Taste, add more salt and pepper if needed, and taste again to ensure it's just right. Serve hot over your favourite meats or veggies.

▢ 2 tbsp BN Broth of your choice (Vegan or Beef Bone)
▢ 1 large eggplant
▢ 1 large zucchini
▢ 1 tbsp lemon juice
▢ 2 tbsp olive oil 
▢ 250ml boiling water
▢ Salt and pepper - for taste

1. Preheat the oven to 180°C.

2. Place a baking dish with olive oil. Cut the eggplant and zucchini into pieces and add them to the dish.

3. Mix the broth powder, boiling water and lemon juice, then pour into the dish around the veggies.

4. Season with salt and pepper.

5. Place in the oven for 30 minutes, and the broth liquid will soak up and caramelise the veggies making them super creamy and delicious.

6. Check to ensure the veggies are cooked by inserting a knife and checking for tenderness.

7. Serve with your other roast or BBQ favourites for a side the whole family will love.

▢ 2 springwater tuna cans
▢ 1 scoop BN Fibre
▢ 1 serving chicken lupin soup
▢ ½ cup water
▢ ½ tbsp flax seeds
▢ 2 tsp onion powder
▢ 1 tsp parsley flakes
▢ Salt, pepper and herbs

1. Preheat oven to 180°C.

2. Add tuna, chicken lupin soup, onion powder, parsley flakes, flax seeds, water and BN Fibre.

3. Mix ingredients.

4. Place the mixture in the ramekins evenly.

5. Add salt, pepper and herbs of choice on top.

6. Bake for 15-20 minutes, or until browned.

▢ 1 scoop BN Pure Pro
▢ 2 cups gluten-free self-raising flour
▢ 1 cup shredded coconut
▢ 1 cup almond meal
▢ 1/4 cup raw cacao powder
▢ 1 tsp baking powder
▢ 2 tsp ground cinnamon
▢ 2 tsp ground ginger
▢ 2 tsp ground cardamom
▢ 1/2 tsp ground cloves
▢ 1 medium orange zested
▢ 1 cup walnuts chopped
▢ 100g 85–90% dark chocolate coarsely chopped
▢ 200 g unsalted butter cubed
▢ 1/2 cup rice malt syrup
▢ 4 eggs
▢ 2 tbsp brandy
▢ 2 cups beetroot grated
▢ 1/2 cup blanched almonds (optional)

1. Preheat the oven to 160°C. Grease a 20cm spring-form cake tin.

2. In a large bowl, combine the BN Pure Pro, flour, coconut, almond meal, cacao powder, baking powder, spices and zest. Stir in the walnuts and chocolate.

3. Melt the butter and rice malt syrup in a small saucepan over medium heat (or in the microwave). Cool slightly.
Break the eggs into a separate bowl and whisk. Stir in the brandy, then whisk in the melted butter and rice malt syrup.

4. Pour the wet ingredients into the dry ingredients. Add the beetroot and stir well. Transfer the mixture to the prepared tin and smooth the top. Decorate with blanched almonds (if using). Cover the tin with foil and bake for 1 hour and 15 minutes.

5. Remove the foil and cook for 15–25 minutes until a skewer inserted in the centre comes clean. Allow the cake to cool for 20 minutes before removing it from a tin. This cake can be served warm or cool.

▢ 1 scoop BN Pure Pro
▢ 1 large carrot, peeled and grated
▢ 125g soft ready-to-eat prunes, chopped
▢ 125g soft ready-to-eat dried apricots, chopped
▢ 300g mixed dried fruit
▢ grated zest of 1 orange
▢ grated zest of 1 lemon
▢ 100g low-fat olive oil spread or light butter
▢ 3 tbsp Splenda granulated sweetener
▢ 2 eggs, beaten
▢ 1 tsp baking powder
▢ 75g ground almonds
▢ 100g porridge oats
▢ 1 tbsp ground mixed spice
▢  200ml Guinness stout

1. Grease a 900g pudding basin or spritz generously with low-fat cooking spray.

2. Mix the carrot with the prunes, apricots, dried fruit, orange and lemon zest. Melt the spread or light butter in a pan over low heat and set aside.

3. In a separate bowl, beat the Splenda with the eggs.

4. Stir the fruit mix into the egg mixture with the spread of butter, BN Pure Pro, almonds, porridge oats, mixed spice and Guinness. Cover and refrigerate overnight.

5. Spoon into the prepared pudding basin, cover with a pleated piece of greaseproof paper or baking parchment and secure with string.

6. Steam for 3-4 hours, ensuring the pan does not boil dry. Invert onto a serving plate to serve with cream, custard, ice cream or a sweetened white sauce.

For the crust:
▢ 1 cup plain biscuits, pulsed into crumbs
▢ 2 tbsp sugar or powdered sweetener
▢ 2 tbsp unsalted butter, melted

For the cheesecake filling:
▢ 1 scoop BN Pure Pro
▢ 400g reduced-fat ricotta
▢ 2 tbsp sugar or powdered sweetener
▢ 2 eggs
▢ Finely grated zest of 1 lime
▢ 1 tsp vanilla extract

Optional:
▢ 100g berries to garnish
▢ Icing sugar for dusting
▢ Olive oil spray

1. Preheat the oven to 160°C. Line a 12-cup muffin tin with paper liners, lightly spray liners with olive oil spray and set aside.

For the crust:
1. In a blender or food processor, combine the crust ingredients until completely transformed into fine crumbs.

2. Add melted butter; stir well to combine.

3. Add 1 heaping tablespoonful to each lined muffin cup.

4. Press the crust firmly into an even layer.

5. Bake in for preheated oven 5 minutes, then remove from the oven and set aside to cool.

6. In the meantime, make your filling. Reduce the oven temperature to 140°C.

For the cheesecake filling:
1. Blend ricotta cheese until smooth in a blender or food processor.

2. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of the bowl as needed.

3. Add in the eggs, BN Pure Pro, and zest of lime until combined.

4. Using a rubber spatula, gently stir the cream, mixing until evenly combined.

5. Divide the filling evenly among cups, pouring it on top of the prepared crust layer.

6. Bake in preheated oven for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.

7. Remove the pan from the oven and place the pan on a wire rack to cool completely.

8. Once cool to the touch, place the pan in the fridge to chill for at least 2 hours.

9. Once the cheesecakes are completely cool, remove them from the pan and add the berries and icing sugar.

▢ 1 scoop BN Pure Pro
▢ 1 egg white
▢ ¾ cup almond meal
▢ ¼ cup dried dates
▢ 1 ½ tbsp coconut oil, melted
▢ 1 ½ tbsp honey
▢ 1 tbsp ginger spice mix (or 1 tsp cinnamon, ginger & nutmeg)
▢ 1 tsp baking powder

Optional: Christmas Decorations

1. Preheat oven to 150°C.

2. Add BN Pure Pro, almond meal, dates, baking powder and gingerbread spice mix to a blender. Blend well.

3. When the mixture is solid, add egg white, coconut oil and honey to the blender. Blend until a delicate dough is formed.

4. Place the rolled dough into the freezer for 20 minutes or into the fridge for 2 hours.

5. Cut the cookie shapes from the dough. Put them on a baking sheet lined with baking paper. Bake for 10-15 minutes.

▢ 1 scoop BN Fibre
▢ 9-12 wonton wrappers
▢ 250g chicken breast
▢ 60g prosciutto, chopped
▢ 60g brie, sliced
▢ ½ cup cranberry sauce
v 3 tbsp olive oil
▢ 2 tbsp walnuts, chopped
▢ 2 tsp rosemary, chopped
▢ Salt and pepper

1. Add the cranberry sauce, walnuts and BN Fibre in a bowl - mix well.

2. Slice the brie cheese into thin slices and the chicken into thin strips.

3. Heat the olive oil over medium heat in a large skillet. Add the chicken and cook until it's golden and no longer pink.

4. Place a single wonton sheet in the oil and fry it for a few seconds before grabbing a corner with your tongs - pulling it gently up out of the oil, creating a taco shell shape. Place on a paper towel, then repeat with the remaining wonton wrappers.

5. Wrap 1 chicken and 1 brie cheese into a piece of prosciutto and put it into your wonton wrapper with a dollop of the cranberry mixture.

▢ 2 scoops BN Pure Pro
▢ 2 eggs
▢ 1 ripe banana
▢ ½ cup raw black beans
▢ ½ cup oats
▢ ½ cup dates
▢ ½ cup cocoa
▢ ⅛ cup shredded coconut
▢ ⅛ cup dried cranberries
▢ ⅛ cup nuts of choice
▢ 2-4 tbsp honey
▢ 1 tbsp vanilla extract

1. Preheat oven to 180°C.

2. In a food processor, blend black beans, oats, banana, cocoa, dates, eggs, vanilla extract, syrup and BN Pure Pro.

3. Pour the batter into a baking pan lined with baking paper and bake for 20-25 minutes or until the sides appear completely cooked.

4. You can serve the brownies warm, but they are also delicious after sitting in the refrigerator.

▢ 1 scoop Tasteless Collagen
▢ 1 tbsp pomegranate seeds
▢ 3/4 cup pink sparkling lemonade
▢  Splash of pomegranate juice
▢ Ice

Pour pomegranate seeds into your serving glass, then add Tasteless Collagen sparkling lemonade and pomegranate juice.

▢ 2 scoops Tasteless Collagen
▢  9 egg yolks (just yolks, not whites)
▢  ¾ cup sweetener
▢ 4 cups almond milk
▢ 1 tsp nutmeg
▢ ½ tsp cinnamon
▢ ¼ tsp ginger

1. In a medium saucepan, whisk together your yolks and sugar until creamy.

2. Add the Tasteless Collagen, 2 cups of almond milk, and whisk until thoroughly combined.

3. Turn on low heat and continue whisking until a thermometer reads 180C in the mixture (be patient and don't heat too quickly, it may take 10-15 minutes, depending on your stove).

4. Once that temperature has been reached, you can remove it from the heat and slowly add in the rest of the almond milk mixing well.
5. Add your spices and whisk them all together.

6. Store in a jar in the fridge to chill for at least 2-3 hours while it thickens.

7. Enjoy plain, with a shot of rum or brandy, or just a sprinkling of extra nutmeg!

▢ 2 scoops Tasteless Collagen
▢  1/2 cup sparkling water
▢ 1/4 cup cranberry juice
▢ 1/4 cup grapefruit juice
▢ 1/4 cup peach nectar
▢ Some cherries

1. Mix the ingredients and pour into a glass

▢ 2 scoops tasteless collagen
▢  400-500ml water
▢  2 cups sugar-free cranberry juice
▢  2 tsp fresh lime juice
▢  Frozen cranberries, lime wedges, rosemary for garnish

1. Combine Tasteless Collagen, water, cranberry juice, and lime juice in a pitcher. Chill until ready for use.

2. Fill the serving glass with ice, frozen cranberries, a lime wedge, and a sprig of rosemary.

3. Pour the drink into a glass and enjoy.