Page 146 - IFSO Cookbook interno VOL4 2026.indd

Bariatric “Carne en su Jugo”

Paulina García de Alba Núñez
Clinical Nutrition Specialist MX23
Mexico

Suitable for both people living with
overweight and obesity, and following
metabolic bariatric surgery or using
obesity management medications.
Diet progression stage: This recipe is
suitable for the soft diet phase or the
pureed phase, if blended until smooth.

Preparation

Number of servings: 1
Preparation time: 25 minutes

Ingredients

● 60g lean beef steak (such as top
sirloin), cut into very small cubes
● 1/2 slice turkey bacon (approx. 8g),
all visible fat removed and chopped
● 2 medium green tomatillos (approx.
75g), roasted or boiled Nutritional Facts
● 15g white onion per serving
● 1/2 garlic clove (approx. 2.5g) ● Calories: 157 kcal
● 60 ml de-fatted beef broth (approx. 1/4 ● Total Protein: 17.1 g
cup)
● Carbohydrate: 9.2 g
● 1/4 cup cooked pot beans or pinto Of which sugars: 2.1 g
beans (approx. 45g) cooked only with ● Fat: 5.9 g
water, salt, and onion.
● Iron: 2.9 mg
● Toppings: Finely chopped raw onion,
fresh cilantro (coriander), and sliced ● Calcium: 28 mg
radishes to taste. ● Fiber: 3.2 g
● Substitutes: Green tomatoes can be
used if tomatillos are unavailable.

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