CHATPATA SPROUTS ON CRISPY POTATO

Chatpata Sprouts On Crispy Potato - Immunity Boosting Recipe By Nobesity
INGREDIENTS :-
1. ½ cup boiled mix sprouts
2. 1 tsp chilli powder
3. 1 tsp chaat masala
4. 1 tsp cumin (jeera) seeds powder
5. 2 tsp lemon juice
6. Salt to taste
OTHER INGREDIENTS :-
1. 2 boiled potatoes, peeled and thickly sliced
2. Green chutney
3. ½ tsp sweet chutney (sugar free)
4. ½ katori whisked curd
5. 1 tsp Oil for greasing and cooking

METHOD :-
Heat a non-stick tava, grease with oil and place the potatoes on it and cook on a medium flame till both the sides are golden brown in colour.
Place the potatoes on a plate, put 1 tbsp mixed sprouts and spread 1 tsp green chutney, 1 tsp sweet chutney and ½ tbsp curd on each potato slice.
Sprinkle little chilli powder on top and serve.

IMMUNE BOOSTER DIET MENU

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IMMUNE BOOSTER DIET MENU BY NOBESITY
TRADITIONAL IMMUNE BOOSTER FOODS:-
1. Amla
2. Tender neem leaves
3. Kadha
4. Ginger tulsi
5. Black pepper
6.Turmeric milk
FRUITS:-
1. Lemon
2. Orange
3. Sweet lime
4. Pine apple
5. Kiwi
6. Papaya
7. Guava
8. Fresh berries
VEGETABLES:-
1. Carrots/beets
2. Spinach /palak
3. Cabbage
4. Cauliflower
5. Broccoli
6. Egg plant/brinjal
7. Capsicum
NUTS:-
1. Almond
2. Walnut
OTHERS:-
1. Green tea
2. Lemon
3. Garlic & Ginger
4. Turmeric
DaysEarly MorningBreak FastMid MorningLunchEvening SnacksDinnerBed Time
MondayGinger teaToasted brown bread with beansOrange juice + pepper1 multigrain roti/ 1 bowl rice+ 1 bowl dal+ 1 green veg + 1/2 bowl curdTomato soupKhichdi + kadhi + green egHalidi milk
TuesdayLemon pepper teaMuseli + low fat milkWatermelon + mind juice + lemon1/2 bajra / jower roti + green veg + saladBeet carrot ginger and turmeric soupMultigrain + veg handvo + green chutneyCinnamon milk
WednesdayAshwagandha teaOats + low fat milkButtermilk + mint1 bowl fada khichdi + veg raitaLemon + coriander soupRawa idly-2+1 bowl sambharGinger milk
ThrusdayTulsi teaBoiled channa + moongAbc juice {apple+beet+carrot}Kathol veg + 1 multigrain roti+curd-1 bowlDoodhi + mint soupChanna flour muthiyaHaldi + ginger milk
FridayMint teaVeg upma + sambharGreen juice {palak+mint+cucumber}Bajra khichdi + curdMix veg soupVeg fada khichdi+cucumber raitaMilk + haldi
SaturdayLemon ginger teaBajra ni raabCucumber raitaMix bean veg +rice +green chuny curdPalak tomato soupMix dal khichdi + kadhi + green vegTulsi milk
SundayTurmeric teaPalak moong dhoklaLemon water + mint + pink saltVeg paneer pulav + mix veg raitaAny green soup/herbal teaMoong dal/besan chilla grated veg + curdTulsi +ginger milk

NOTE:-

LIQUIDS:- 2.5 to 3 liters/day(plain water, coconut water, green tea, freshly homemade vitamin c juices, milk &buttermilk}

Please try to include the above mentioned immunity boosting foods in your daily diet.

SAUNTH PAK BALL – IMMUNITY BOOSTING RECIPE

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Saunth Pak Balls - Immunity Boosting Recipe Nobesity

The Immunity Boosting Recipes Series by Nobesity

Saunth Pak balls (makes 5 balls)

Ginger is well known for treating many digestive and respiratory ailments. It is excellent for common cold, cough and seasonal flu.

Ingredients :

2 tbsp – Bajra flour (pearl millet flour)

2 tsp – saunth powder (dry ginger powder)

3-4 – big mejdoul dates

1/4 tsp – cardamom powder

1/8 tsp – nutmeg powder

1 tbsp – crushed pistachios

Method :

Dry roast bajra flour till it gives roasted aroma. Let it cool. Wash and dry the dates. Mash it nicely. Mix saunth powder and roasted bajra flour. Add cardamom and nutmeg powder. Add mashed dates and mix it well. Make small balls and roll it in crushed pistachios. Enjoy!

Variations :

Amaranth or wheat or jowar or ragi flour can be used instead of bajra flour.

Note :

You can increase the amount of saunth if you like spicy ginger flavor.

Almond Milk Thandai

Almond milk thandai Diet Recipe-Nobesity

Nutrient value:

Calorie – 214

Protein – 4

Fat – 7 (Healthy fat)

Ingredients:

12 Almonds soaked overnight

2 Dates (soaked, if hard) to taste

Elaichi powder

Freshly ground black pepper

Saffron strands (optional)

Few pistas chopped for garnish (optional)

Method:

Add the almonds into a blender with a little water and blend till you get a thick paste.

Put in the deseeded dates and elaichi powder.

Add ice, If required.

And blend again.

Garnish with a little freshly ground pepper, pistas and saffron if using.

Cool and serve.

POST BARIATRIC PROTEIN RICH RECIPE

Channa Dal & Cabbage Tikki-Diet Recipe

Ingredients:

1 cup soaked and drained channa dal

1/2 cup finely chopped cabbage

1 tbsp chopped green chillies

2 tbsp finely chpped mint leaves

A pinch of turmeric powder

1.5 tsp jeera powder

2 tbsp low fat curds

1/4 cup esan

Salt to taste

1 tsp oil for cooking

Method:

Combine the channa dal, green chillies and 2 tbsp of water in a mixer and blend in a mixer to a coarse paste. Transfer the paste into a bowl, add all the remaining ingredients and mix well. Divide the mixture into equal portions and keep aside. Heat a non-stick tava and grease it using little oil. Shape a portion of the mixture into a flat round Tikki and immediately cook it on the tava on a slow flame using little bit oil, till it turns golden brown in color from both the sides. Serve hot with green chutney.

Nutritive Value (1 Tikki):

Calories : 60 kcal

Protein : 4 gms

Fat : 2 gms

Carbohydrates : 5.7 gms

OatMeal Pumpkin Pancake

Diet Recipe-Oatmeal pumpkin pancake-Nobesity

This recipe makes 4 pancakes. Each pancake provides an estimated 9 g protein, 3 g carbs, and 2 gms fat.

Ingredients:

Pancake

1 cup oats

1 scoop vanilla whey protein powder

1 cup grated pumpkin

1 tsp ground cinnamon

1/2 tsp baking powder

1 egg

2 tbsp unsweetened almond milk

Topping:

1/2 cup 0% fat, plain Greek yogurt
2 packets natural sweetener Ex: Truvia
1/2 tsp. pumpkin pie spice

INSTRUCTIONS:

1. Mix dry ingredients together: oats, protein powder, grated pumpkin, cinnamon and baking powder.

2. Add egg and mix together well. Add unsweet almond milk and mix batter together until smooth.

3. Add to pre-heated griddle pan and let cook until slightly bubbly on top. Flip and cook about 30 seconds longer.

4. Serve with light cool whip or plain Greek yogurt with pumpkin pie spice and sweetener.

HEALTHY AMLA RECIPE FOR IMPROVING SKIN AFTER BARIATRIC SURGERY

AMLA RECIPE FOR IMPROVING SKIN AFTER BARIATRIC SURGERY

Amla is not only the source of vitamin C, but it also helps in digestion. According to Ayurveda it’s beneficial for both body and mind.

You can fry the Amla in a normal way and have it with the meals as pickle chutney.

Ingredients:

Amla – 250 gm

Green chili – 100 gm

Oil – 2 ½ tablespoon

Asafetida – 2 pinch

Cumin seed – 1 small spoon

Carom seed – 1 small spoon

Turmeric Powder – half small spoon

Fennel seed powder – 1 ½ small spoon

Coriander seed powder – 1 small spoon

Red chili powder – ¼ small spoon

Salt – As per taste (Little more than one small spoon)

Method of preparation:

Wash and cut the Amla and remove their seed. Wash and cut green chili.

Put oil in the frying pan and heat it. Put asafetida, cumin seed and carom seed in the hot oil. After frying add turmeric powder, coriander seed powder and Fennel seed powder to the frying pan. Fry the mixture for one minute. Now mix Amla, green chili, red chili powder and salt in the mixture. Stir and fry the Amla for 2 to 3 minutes. Now cover the frying pan and let it be on low flame for 5 to 6 minutes.

Open the cover and stir the Amla. Now break one of them and if it’s still hard, cover them again and let the frying pan be on low flame for another 2 to 3 minutes. Your Amla Fry is ready.

Take out the Amla fry in a bowl. You can have these Amla fry to 10 to 12 days. Do take amla fry along with your meals, they also increase the taste of the meals

OATS DOSA

oats_dosa

Oats Dosa – Oats Adai – Oats & Lentils Crepe – Protein Rich & Gluten Free

Ingredients:
Makes for about 2 pints of Adai batter (serves 15 ~20 Dosas)
1 Cup steel cut oats
1/2 cup Channa dal, Urad dal, Moong dal, Red Masoor dal (optional), Toor dal each
3~4 stems of fresh curry leaves
4~5 red chilies (adjust according to your taste)
ginger about the size of a quarter
2 tbsp. of Jeera /Cumin seeds
Salt according to taste
Pinch of Asafoetida/Hing
1 cup fresh coriander leaves (optional)

For garnish:
1/2 cup finely chopped onions
2~3 tbsp finely chopped green chilies
2~3 tbsp finely chopped ginger

Method:
1. Soak oats, dals, curry leaves, ginger and red chilies in a bowl for a minimum of 4 hours
2. Grind into a fine paste, add fresh coriander, salt, hing and water as needed
3. The batter should be of consistency where it spreads well on the Tava and not runny.
4. Heat Tava/griddle and pour a ladle of batter and spread into a circle using the ladle.
5. Add a little bit of oil to the edges to make it crispy
6. Add chopped onion, green chilies, and ginger. Optionally you can also add grated carrot, coriander, and nuts like cashew.
7. Let is roast for a minute or two and the turn over for a quick 30 sec and roll into a perfect crispy Dosa.
8. Kids version can be made by adding some grated cheese and a variety of nuts like almonds, cashew, and even Walnuts.

Nutrition:
Calories- 120kcal
Carbs- 25gm
Protein- 10gm
Fiber- 4gm

TOMATO BEAN SALSA

TOMATO BEAN SALSA Recipe-Nobesity

Ingredients:
1/2 cup blanched and finely chopped tomatoes
1/2 cup soaked and boiled rajma (kidney beans)
1 tsp olive oil or oil
2 bay leaves
5 peppercorns (kalimirch)
1/4 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
3 tbsp tomato puree
2 tbsp tomato ketchup
 sugarfree to taste
salt to taste
1/2 tsp dried oregano
1/2 tsp dry red chilli flakes (paprika)

Method of preparation:

Heat the olive oil in a broad non-stick pan, add the bay leaves and peppercorns and sauté on a medium flame for a few seconds

Add the onions and garlic and sauté on a medium flame for another minute.

Add the tomatoes, tomato purée and tomato ketchup, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the rajma, sugarfree, salt, oregano and chilli flakes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Discard the peppercorns and bay leaves from the salsa and keep aside.
Serve immediately garnished with spring onions whites and greens. Can be had with baked tortilla / baked nachos

Nutrition value :
Serving 1
Calories 105 kcals
Proteins – 3.5

RAJGIRA PANEER PARATHA

RAJGIRA PANEER PARATHA - Bariatric Recipe

IRON RICH FOOD – RAJGIRA – 100 gms contain 7.5 gram Iron

INGREDIENTS :
1/2 Cup Rajgira Flour
1 small potato
1/2 cup paneer, grated
1 green chilly
1/2 tsp turmeric powder
1/2 tsp jeera powder
Finely chopped coriander leaves (dhania)
1/4 tsp black pepper powder
Salt to taste
1 tsp Oil for cooking

METHOD :
Mix all the ingredients in a mixing bowl with enough water and make a dough. As rajgira doesn’t contain gluten so take enough flour to dust while rolling the dough. Heat a flat bottomed pan and add the rolled paratha with some oil and cook it on both the sides. It tastes good with tomato / green chutney.

BENEFITS :
Rajgira is gluten free so very useful in Celiac Disease.
Rajgira is also rich in protein & fiber.

OTHER USES OF RAJGIRA :
1. Add to smoothies to increase fiber and protein.
2. Mix it in soup for thickness instead of cream.
3. Use as a breakfast cereal with fruit and nuts in it.
4. Use it in different dishes in place of couscous.