Bariatric Seed Recipe
A simple bariatric seed recipe using chia, flax, and pumpkin for a high-protein, low-carb mix that supports satiety and weight loss post-surgery.
Equipment
- Non-stick pan or microwave-safe dish
- Mixing bowl
- Measuring spoons
- Airtight container or glass jar
- Spatula or wooden spoon
Ingredients
- 1/4 cup flaxseeds digestive support, protein
- 1/4 cup pumpkin seeds magnesium, muscle recovery
- 1/4 cup sunflower seeds vitamin E, healthy fats
- 2 tablespoons chia seeds fiber, omega-3s
- 1 teaspoon olive oil healthy fat binder
- 1/2 teaspoon red chili powder optional flavor enhancer
- 1/2 teaspoon sea salt electrolyte balance
- Optional: 2 teaspoons nutritional yeast B12 boost and cheesy flavor
Instructions
Step 1: Combine Seeds
- In a bowl, add 1/4 cup flaxseeds, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, and 2 tablespoons chia seeds. Mix well to ensure even distribution.1/4 cup flaxseeds, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 2 tablespoons chia seeds
Step 2: Season the Mix
- Drizzle 1 teaspoon olive oil over the seeds, then add 1/2 teaspoon sea salt and 1/2 teaspoon red chili powder. Stir thoroughly to coat all seeds evenly.1 teaspoon olive oil, 1/2 teaspoon red chili powder, 1/2 teaspoon sea salt
Step 3: Roast or Microwave
- Roast the mix in a non-stick pan over medium-low heat for 4–5 minutes, stirring continuously. Alternatively, microwave on medium heat for 4 minutes.
Step 4: Cool and Store
- Once the seeds are lightly golden and aromatic, let them cool fully. If using Optional: 2 teaspoons nutritional yeast, stir it in once cooled. Store in an airtight container for up to 14 days.Optional: 2 teaspoons nutritional yeast
Notes
Consume only 1–2 tablespoons per day due to calorie density.
Drink plenty of water if consuming dry.
Can be used over yogurt, oatmeal, smoothies, or salads.