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Some fabulous Easter recipes from Carol

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Viewing 5 posts - 1 through 5 (of 5 total)
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    Red onion and roasted cherry tomato soup

    Here’s a most refreshing and flavoursome soup that is so much better than anything you could buy from a packet, carton or tin. It’s ideal for the early fluid stage after wls but welcome anytime. Sometimes I serve topped with the onion mixture and sometimes with some dry-fried pesto flavoured croutons…and sometimes with both! The garlic is, of course, optional.


    1.25g/23/4 lb cherry tomatoes
    3 cloves garlic, chopped (optional)
    4 red onions, finely sliced
    10 basil leaves
    salt and freshly ground black pepper
    low-fat olive oil spray
    2 tsp red wine vinegar
    2 tsp brown sugar or Splenda granulated sweetener
    250ml/11/4 cups vegetable stock/bouillon


    1. Preheat the oven to 190 C/375 F/gas mark 5. Put the cherry tomatoes, garlic (if used) and 2 of the onions and basil on a large, non-stick roasting tray and season generously with salt and freshly ground black pepper. Spritz with low-fat olive oil spray and bake for 30-40 minutes until the tomatoes are tender and have browned.

    2. Meanwhile, spritz a pan liberally with the low-fat olive oil spray, add the remaining onions and gently fry for 10-15 minutes, stirring occasionally, until they are tender and just coloured. Add the vinegar and sugar or sweetener, mixing well. Cook for a further 1 minute then set aside.

    3. Blend or liquidise the roasted tomato and onion mixture until smooth. Add half of the onion mixture with the stock and mix well. Reheat until hot enough to serve, tasting and adjusting the seasoning. The soup can be pureed again at this stage until smooth if a non-textured soup is preferred for the very early stages after wls.

    4. Serve the soup hot or warm garnished with the remaining onion.

    SERVES 4
    V suitable for vegetarians
    * suitable for freezing

    Calories per normal portion: 130
    Protein: 5g
    Carbohydrate: 25g
    Fat: 1.6g

    Recipe from Carol Bowen Ball Recipes and advice for weight-loss surgery patients | Uncategorized | Bariatric Cookery

    Image courtesy of British Onions


    More to follow!


    Mushroom and puy lentil cottage pie

    This is a bariatric-friendly and vegetarian version of the popular meat-based cottage pie. The topping also has a hefty portion of swede/rutabaga instead of potato which brings down the calorie and carb levels. It is still however hearty enough to cope with non wls man-sized appetites for family eating. I used large flat mushrooms for this recipe but you can use any mixture…you will need 450g/1lb. Sometimes, to ring the changes, and to add a little colour, I add a sliced tomato to the top of the dish. It’s delicious served with spring cabbage.


    low-fat cooking spray
    1 large onion, chopped
    2 cloves garlic, crushed (optional)
    ½ carrot, peeled and chopped
    1 leek, chopped
    ½ stick/stalk celery, finely chopped
    125g/4oz puy lentils
    900-1200ml/33/4-5 cups vegetable stock/bouillon
    1-2 tbsp soy sauce (to taste)
    2 bay leaves
    1 tsp chopped fresh thyme
    1 tsp chopped fresh rosemary
    salt and freshly ground black pepper
    8 large flat mushrooms, chopped
    750g/112 lb swede/rutabaga, peeled and diced
    4 large potatoes, peeled and diced
    4 tbsp grated low-fat cheese


    1. Preheat the oven to 200 C/400 F/gas mark 6.

    2. To make the filling, spritz a large non-stick pan with the low-fat cooking spray. Add the onion and garlic if used and cook until softened, about 5 minutes. Add the carrot, leek and celery and cook for a further 5 minutes until softened.

    3. Add the lentils and cook for 1-2 minutes before adding the stock (lowest quantity to begin with), soy sauce, bay leaves, thyme, rosemary and salt and pepper to taste. Bring to a simmer and cook until soft, adding a little more of the stock if required.

    4. Add the mushrooms and cook for a further 4-5 minutes until they are cooked. Taste and adjust the seasoning if necessary, then spoon into a large deep serving dish.

    5. Meanwhile, cook the swede/rutabaga in boiling salted water until soft, then drain and mash to a puree. At the same time, in another pan, cook the potatoes in boiling water until tender, then drain and mash until smooth. Mix the swede/rutabaga with the potato until well combined. Spoon over the mushroom mixture and sprinkle with the grated cheese.

    6. Bake in the oven for 20-25 minutes until browned. Serve with vegetables in season.

    SERVES 4
    V suitable for vegetarians

    Calories per normal portion: 420
    Protein: 23.1g
    Carbohydrate: 70.8g
    Fat: 4.2g

    Recipe from Carol Bowen Ball Recipes and advice for weight-loss surgery patients | Uncategorized | Bariatric Cookery

    Image courtesy of



    Corr, that shepherd’s pie looks yummy. Great to have some veggie recipes too. Thanks Carol xx


    Here is the delicious Banana Tealoaf recipe Carol promised. We are so lucky to have her help us.


    Banana and Walnut Tealoaf

    low-fat cooking spray
    2 large ripe bananas, mashed
    2 eggs, beaten
    11/2 tsp vanilla extract
    9 tbsp Splenda granulated sweetener
    115g plain flour
    115g ground almonds
    33/4 tsp baking powder
    pinch of salt
    3 tbsp melted butter
    75g chopped walnuts

    1. Preheat the oven to 180 C/350 F/gas mark 4. Spritz a 21 x 11 x 6cm loaf tin with low-fat cooking spray.
    2. Mix the bananas with the eggs, vanilla and Splenda sweetener until well combined.
    3. Mix the flour with the almonds, baking powder and salt. Fold into the banana mixture with the butter and walnuts.
    4. Spoon into the tin and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean.
    5. Cool on a wire rack and slice to serve.

    SERVES 16
    WLS PORTION: ½-1

    PROTEIN: 4g
    FAT: 9.7g

    Image courtesy of Recipes and advice for weight-loss surgery patients | Uncategorized | Bariatric Cookery


    Ive had some of this and it is heavenly!!

    Doodah x

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