Baby Carrots with Toasted Walnuts

Steph Wagner

December 2, 2013

Baby Carrots with Toasted Walnuts

 

Bariatric Surgery Friendly Holiday Side Dish

 

WLS Friendly Side Dish for the holidays! These easy to make baby carrots have the holiday flavors of toasted walnuts and fresh chive. They not only look pretty, taste awesome but keep you on track with your goals! Pair with holiday turkey and ham and you're all set! #gastricsleeveholidays #wlsholidaydishes #gastricbypassholidays #bariatricholidays


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.

WLS Friendly Side Dish for the holidays! These easy to make baby carrots have the holiday flavors of toasted walnuts and fresh chive. They not only look pretty, taste awesome but keep you on track with your goals! Pair with holiday turkey and ham and you're all set! #gastricsleeveholidays #wlsholidaydishes #gastricbypassholidays #bariatricholidays

Baby Carrots with Toasted Walnuts

Course: Vegetables
Cuisine: American, Stove Top
Servings: 4 servings
Calories: 152kcal
Author: Steph Wagner
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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.

Notes

*Fat is from healthy fats in the walnuts.
This recipe is ideal for a holiday meal as a substitute for creamy or high starch side dishes!

Nutrition

Serving: 2.5oz | Calories: 152kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 234mg | Potassium: 335mg | Fiber: 4g | Sugar: 6g | Vitamin A: 15674IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg
Nutrition Facts
Baby Carrots with Toasted Walnuts
Amount Per Serving (2.5 oz)
Calories 152 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 234mg10%
Potassium 335mg10%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 6g7%
Protein 3g6%
Vitamin A 15674IU313%
Vitamin C 4mg5%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

3 thoughts on “Baby Carrots with Toasted Walnuts”

  1. This sounds really good but I thought nuts were one of the foods to avoid after WLS. Please tell me I’m wrong because I would love to try this.

  2. @Sherri Nuts are fine in strict moderation. They have a lot of (good) fat which means they are very calorie dense so using them as a snack or a protein source is not recommended. Using them within cooking or for a special occasion recipe like this one is fine!

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