Baby Carrots with Toasted Walnuts
Baby Carrots with Toasted Walnuts
Bariatric Surgery Friendly Holiday Side Dish
Let’s be honest. Holidays after weight loss surgery (or even preparing for weight loss surgery) can be challenge. Post-op friendly side dishes like these baby carrots with toasted walnuts are super helpful to enjoy the smells and tastes of the holidays without ending up sick or gaining weight!
I love baby carrots basically anytime of year. The best part about this particular dish is how simple it is to add flavors that feel native to the holiday season! Fresh chives and toasted walnuts make the kitchen smell like it’s time to deck the halls and invite the aunts, cousins and neighbors on over!
I have lots to say about tips for the holidays and how to stay on track with your post-op goals.
I love the holidays as much as ANYONE but I do feel the focus is often put too much on the food when the real enjoyment is on the people, the time off, and for my family…the celebration of our faith in that baby that came to earth to save us.
Baby Carrots with Toasted Walnuts
Ingredients
- 1 lb baby carrots
- butter spray
- 2 oz walnuts
- splash apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp fresh chives, chopped
Instructions
- Cook 1 lb baby carrots in boiling salted water until tender, about 8 minutes; drain.
- Return pot to heat and spray approximately 5 times with butter spray. Saute in butter spray with walnuts over medium-high heat approximately 3 minutes or until walnuts are toasted. Remove from heat.
- Add a splash of cider vinegar, and salt and pepper. Transfer to serving bowl and sprinkle with chopped chives.