Sautéed Vegetables

Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

Please tune in to GBMC’s Facebook page on Tuesday, September 26 at 6pm for another live cooking demonstration with Michael and Jana!

Ingredients
4 fresh summer squash
1 eggplant
1 head of cauliflower
Brussels sprouts
Lemon extra virgin olive oil
Salt & Pepper

Watch the vegetable sautéeing demonstration here

Directions (per vegetable type)

Squash

• Cut the squash on a bias (45-degree angle).
• And lemon olive oil to pan and sauté on medium heat until squash shows little to no color.
• Add salt and pepper to taste.

Eggplant

• Cut eggplant into half-moon shapes.
• Add lemon olive oil to pan and sauté on medium heat until eggplant shows little to no color.
• Add salt and pepper to taste.

Brussels Sprouts

• Cut off the hard end of each sprout and then cut the sprouts lengthwise
• Add lemon olive oil to a cast iron pan and cook the sprouts cut side down on high heat until charred.
• Once sprouts are charred, toss, lower the heat and continue to cook until tender.
• Add salt and pepper to taste.

Cauliflower

• Strip away excess leaves on the cauliflower, cut away the large stem and slice cauliflower in half.
• Remove florets and cut them into small pieces.
• Add lemon olive oil to pan and cook for 2-3 minutes.

According to Ms. Wolff, the calories from these foods are negligible. She encourages people to get in the habit of filling half their plates with non-starchy vegetables. These veggies provide, fiber, many vitamins and minerals, and provide antioxidant phytochemicals from their bright colors. The roughage of the veggies also helps to keep people fuller for a longer period of time. There are so many ways to prepare veggies –from sautéing, like in this recipe, or baking, steaming, blanching, or grilling. They can even be cooked ahead of time for the week.

Recipe courtesy of Michael Salamon, The Sleeved Chef.