A vegetarian version of my much loved Cruskits!
Cruskits are something I’ve only just discovered properly and liked since having gastric sleeve surgery. They’re recommend in the “soft food” stage as the perfect device for your food and because they’re a low calorie aerated cracker alternative they are a healthy choice for anyone!
As most of you know, I love a classic tomato, cheese and basil combo and this particular mix uses ricotta, a moreish cheese, high in protein making it a great vegetarian option too! I like to add avocado oil for good healthy fats but if you’re less than 6 months post op WLS then I’d recommend you stay away as anything high in fat or oily can upset your stomach.
Please be mindful of serving size. You may only be able to have 1/2 to 1 of these if you are less than 6 months post op gastric sleeve. For a regular person, this serving size would be considered a healthy snack. At one year post, this is breakfast or a light lunch for me.
Tomato, Ricotta & Basil Cruskits
Makes 2 Cruskits
Prep time: 5 minutes
Total time: 5 minutes
- 2 Cruskits (you can use any type of cracker or crisp bread as an alternative)
- 8 cherry tomatoes
- 1/4 cup ricotta
- basil leaves, to garnish
- salt and pepper, to season
- avocado oil (optional, would not advise if you haven’t reached 6 months post op)
- Take your Cruskits and layer your ricotta evenly between the two, spreading edge to edge.
- Slice cherry tomatoes in half and lay them on your Cruskit pushing them into the ricotta.
- Add ripped basil leaves and drizzle with avocado oil if using.
- Season will salt & pepper. Enjoy!
If you can’t find fresh basil, you can substitute this for pesto and spread this through the ricotta cheese.
Avocado oil isn’t essential, you can omit this or use a high quality extra virgin olive oil for good healthy fats. Please don’t use a low quality vegetable oil such as canola oil. Not only are these unhealthy but they also taste awful.