Page 58 - IFSO Cookbook 2022 con cover

Mint Peas International
Healthy Recipes Vol. 2

Débora Acín Gándara
Bariatric Surgeon. PhD, MD. Cooking Instructions
Hospital Universitario de Fuenlabrada
Spain ● Stir-fry the brunoise cut onion with olive oil for 5 minutes.
● Add the peas and fry for 2 minutes.
Suitable for both people living with overweight and obesity, and following bariatric surgery ● The fat-free broth is added to finish making them and integrate the flavors for 5
minutes.
● A little amount of broth, peas and onion are removed. All of them are crushed together
with several mint leaves and later added to the stew.
● In a frying pan, the turkey is toasted so that it is crispy and the fat is removed as
much as possible. It can be left in large pieces for decoration, or better, cut it into small
pieces which give the dish a crunchy touch.
● It is ready to eat already as you can see in the photo.
● “The option for patients who have undergone bariatric surgery, and which is also very
Preparation tasty, is to grind the entire stew and leave it in the form of a cream”.
Number of servings: 4 Cooking-level: easy

Nutritional Analysis

Total
weight
Ingredient used in Kcal Protein Fat Carbohydrate Sugars Iron Calcium Fibre
FOR 1 SERVING (g) (g) (g) (g) (mg) (mg) (g)
recipe
(g)
PEAS 150 120 7,9 0,6 21 4,2 2,25 37,5 11,7
FAT-FREE CHICKEN 100 36 2,52 1,2 3,5 1,5 0,2 187 0
Ingredients Nutritional Facts BROTH

for 1 serving: ● Calories 120+ 36+21+25+1 = 203 kcal ONION 50 21 0,7 0,1 1,8 0,88 0,75 57 0,5
● Peas (frozen) 150g ● Proteins 7,9 +2,52+0,7+6+0,1 = 17,22 g TURKEY 25 25 6 0,25 0,025 0,0125 0,25 2 0
● Chicken broth 100g ● Carbohydrates 21 +3,5+1,8+0,025+0,13 = 26,5 g MINT 2,5 1 0,1 0,01 0,13 0 0,24 5,25 0,2
● Onion 50g ● Fats: 0,6+1,2+0,1+0,25+0,01= 2,06 g Total 310 202 12,42 3,86 26,46 6,56 3,52 287,4 12,4
● Turkey 25g ● Iron: 2,25+0,2+0,75+0,25+0,24= 3,69 mg
● Mint 2.5g ● Calcium: 37,5+187+57+2+5,25=288,75 mg
● Fiber: 11,7+0+0,5+0+0,2=12,4 g

NOTE: You could use a little cream-cheese when you serve it as a cream.

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