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Tag Archives: side dish

Cucumber Noodle Salad

Posted on May 06, 2020 by

You’ll want to serve this often – so easy to toss together and it looks like you fussed!

1 English cucumber
1 large carrot
3 Tbls lime juice
1 tsp honey
2 tsp olive oil
2 green onions, sliced
1 clove garlic, minced
¼ tsp red pepper flakes
1 handful fresh cilantro, chopped
1 Tbls peanuts, chopped small


  1. Mix lime juice, honey, olive oil, green onions, garlic, red pepper flakes & cilantro together in medium bowl.
  2. Spiralize or cut cucumber & carrots. Allow cucumber to sit on paper towel for a few minutes to absorb excess moisture.
  3. Add cucumber & carrot to dressing and toss. Top with chopped peanut & serve!

Note: I used a large spiralizer blade for the cucumbers and a small one for the carrots. Both cucumber and carrots could be cut in rounds or julienne strips.

Makes 2-3 servings

Nutrition Facts:
Calories       125
Total Fat        7g
Total Carbohydrates 16g
Dietary Fiber   3g
Protein        3g

Avocado, Strawberry & Almond Salad

Posted on April 28, 2020 by

Not your typical fruit salad! Pairs great with anything off the grill – I served it with shrimp kabobs brushed with olive oil & red pepper flakes!

1 small avocado, sliced
5 or 6 strawberries, sliced
¼ cup slivered almonds, toasted
¼ tsp butter

1 tsp. honey
1 tsp. olive oil
1 tsp. lemon juice


  1. Toast almonds over medium heat in skillet with ¼ tsp. butter. Set aside to cool.
  2. Slice avocado & strawberries into small bowl.
  3. Mix together dressing ingredients and pour over fruit.
  4. Stir and top with almonds.


Makes 4 servings

Nutrition Facts:
Calories       159
Total Fat        14g
Total Carbohydrates 8g
Dietary Fiber   4.5g
Protein        2.5g

Print Recipe  Avocado Strawberry Almond Salad

Baked Fennel and Gorgonzola

Posted on November 07, 2014 by

This delicious, cheesy side dish is a perfect accompaniment for any meal.



6 each fennel bulb

2 cup fat free reduced sodium chicken broth

3/4 cup crumbled gorgonzola cheese

3 tbsp Bread Crumbs, plain, grated, dry

1 pinch salt



  1. Cut stalks from fennel, saving approximately 1 cup of the fennel fronds. Slice off roots, any damaged parts, and rough fibers from fennel bulbs. Wash and divide each head in half from stem through root end.
  2. Place fennel halves in a large frying pan and cover with broth. Cover pan and, over high heat, bring to a boil. Reduce heat and continue to simmer until fennel is fork tender, about 20 minutes. Move fennel to a 2-2 1/2 quart casserole dish; cut side up, reserving broth in frying pan.
  3. Continue to boil broth until reduced to 1/3 cup. Roughly chop reserved cup of fennel fronds and combine half with remaining broth. Ladle mix ture evenly over fennel.
  4. Combine cheese and bread crumbs and scatter evenly over fennel.
  5. Bake, uncovered, in a 375 degree oven F for 25 to 35 minutes. Cheese should be golden brown and bubbling; fennel should be hot. Sprinkle with remainder of the fennel fronds. Season with salt to taste, if desired.


Makes 12 servings.

Nutrition Facts:

Calories 69

Total Fat 2.3g

Total Carbohydrates 10g

Dietary Fiber 4g

Protein 3.3g

Print Recipe – Baked Fennel and Gorgonzola