GBMC Sleeved Chef Prepares Ratatouille and Salade Lyonnaise

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, June 19 at 6pm for another live cooking demonstration with Michael and Jana! 

Ingredients (Ratatouille)

1 onion, thinly sliced
2 garlic cloves, minced
2 tbsp extra virgin olive oil
1 eggplant, large dice (3 cups)
1 zucchini, julienne
1 red bell pepper, julienne
2 tomatoes, seeded and rough chop
¼ tsp dried oregano
¼ tsp dried thyme
⅛ tsp ground coriander
½ cup basil, julienne
Salt and pepper to taste

Ingredients (Salade Lyonnaise)

4 cups frisee greens 1 lb chicken
½ lb turkey bacon, medium dice
2 tbsp extra virgin olive oil
1 shallot, chopped
4 tbsp sherry vinegar
1 tbsp dijon mustard
4 whole eggs
Salt and pepper to taste

Directions

1. In a large skillet, cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened.
2. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot, but not smoking.
3. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened.
4. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally for 12 minutes.
5. Stir in the tomatoes and cook the mixture, stirring occasionally for 5 to 7 minutes, or until the vegetables are tender.
6. Stir in the oregano, thyme, coriander, and fennel seeds, as well as salt, and pepper to taste, and cook the mixture, stirring, for 1 minute.
7. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

Nutrition (Ratatouille)

Recipe yields 4 servings
Calories: 105
Total Fat: 7.2g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 16.4mg
Protein: 1.5g
Carbohydrate: 9.2g

Nutrition (Lyonnaise)

Calories: 149
Total Fat: 9.2g
Saturated Fat: 2g
Cholesterol: 206mg
Sodium: 458.6mg
Protein: 11.9g
Carbohydrate: 4g