Smye

@@Stevehud, I love it. Definitely pronounced like eye

eggs.html" rel="external nofollow">Pink Pickled Eggs Prep Time - 5 Minutes Cook Time - 40 minutes Pickling Time - 10-30 days Maybe you've had pickled eggs at the store. Maybe you liked them. If you did, I think you're a little odd, but we can still be friends. Maybe you hated them, in that case I'm with you. I was doubtful at first when my partner first suggested I look into pickling an excess of duck eggs. However, I was getting 2-3 dozen eggs a day and, despite selling to 30 families, had a huge surpluss, so I figured what the heck. I'll go for it. It took some serious trial and error, but WOW, these are incredible! I've used chicken eggs for this recipe as I doubt most of you have duck eggs (though duck eggs are FAR superior) and the calorie count below is a bit of an overestimate as it assumes you drink all the pickling liquid and eat 1/3 of a beet with every egg. So enjoy freely. An adaptation from a recipe I first read in Mother Earth News, these make an eggcellent Breakfast on the go! Ingredients Eggs, Hard Boiled & Peeled - 12 Apple Cider Vinegar - 2 cups Water - 1.5 cups Stevia Powder - 3 tsp Non-Iodized Salt - 2 tsp Allspice, Whole - 1 tsp Cinnamon, Whole - 1/2 stick Cloves, whole - 1/2 tsp Beets (2" diameter), topped, scrubbed & cut into quarters - 4 Preparation: Pack eggs into a sterilized quart jar. Add everything else to a medium saucepan and bring to a boil over medium heat. Cover, reduce heat to a simmer and simmer for roughly 30 minutes until beets are easily pierced. Strain out the beets (you can eat them partially (1/3 at a time) alongside the eggs, or whatever you like). Chill the liquid until room temperature at the hottest. Pour over the eggs, screw on the lid, and pop the whole mess into the fridge. Give them at least 10 days before you serve, but feel free to eat one a day, one every other day, or whatever timing you want to figure out how you like them best. My favorite is roughly 15 days. Nutrition - assuming you eat everything: Calories: 87 Fat: 5 g Carbs: 4 g Protein: 7 g Sodium: 486 mg

@@jess9395, as you're prepping for goats, check out http://hoeggerfarmyard.com/the-farmyard/the-dairy/dairy-goat/ and Storey's Guide To Raising Dairy Goats. It sounds like you've got a good handle on goats already, but I wonder if these resources might not help sway your husband

Smoked Leg of Lamb (goat) Prep Time - 5 minutes Wait Time - 45 minutes Cook Time - 2-4 hours As I mentioned in my smoked chicken recipe, I LOVE smoked foods. I'm all about the flavors of the world around me and keeping things as natural and close to the earth from whence my sustenance comes (since I can't know how the sun actually tastes without going near a nuclear fusion reaction). And the flavors around me include the wild trees that grow in the woods around my farm (as well as those that grow near family in other parts of the country). I have actually never prepared this recipe with lamb, but with young goats from the farm. My chef friend, on the other hand, raises lamb and when we did a blind taste-test, we both couldn't tell them apart, so lamb from your local grocer should be fine with this recipe. Ingredients: Butterflied Leg of Lamb - 1.5-2 lb Minced Garlic - 1.5 tsp (or more, 1 Tbsp if you're a garlic fiend like my partner) Salt - 2 tsp Black Pepper - 1.5 tsp Onion powder - 2 tsp Fresh rosemary leaves - 1 tsp Hickory wood - 3-4 'chunks' (pegan, almond, and alder also work well. My favorite (if you can get it) is dried blackberry vines. Weird, I know, but phenomenal) Preparation: Preheat your smoker and soak your hickory. Mix all herbs and spices with garlic into a thick paste - leaving out the rosemary leaves. Don't lick your fingers, it smells amazing but the taste raw leaves much to be desired. Rinse and pat dry leg of lamb. Lay out with the side through which the bone was removed up. Sprinkle evenly with rosemary. Roll up the leg of lamb so it is as long and thin as possible, tie with kitchen twine. Rub the outside of the lamb evenly with your herb paste. Then place into a foil 'boat' which you very loosely close over the top of the lamb. Add hickory to the smoker, and allow to come back up to heat while the lamb sits in its run. Smoke the lamb until the internal temperature reaches 135 F - if you don't have a thermometer, this is about when the lamb will feel roughly like your cheek in terms of firmness when you poke it with your finger. Remove from the smoker and place directly on a preheated grill on high. Grill each side for 30-45 seconds, just long enough to sear/caramelize the outside of the lamb. Tent the lamb in foil for 15 minutes. Slice across the grain into 8 even medallions and savor the delicious flavor. Nutrition (per slice from 2 lb raw): Calories - 111 Fat - 5 g Carbs - 1 g Protein - 15 g Sodium - 667 mg Note: This is FANTASTIC with a side of wilted mixed hearty greens (kale, chard, etc). Just don't cook your greens in too much grease (or any). OR, take my favorite route and grill bok choi and chard for a more barbecue-esque side.

@@Alex Brecher, Thank you for your thoughtful response. If you give any of these a try, do let me know what you think. Also, when I start the blog and if I, as suggested by @@Tanika81, do ever publish a cookbook - would it be acceptable for me to post links to both here on BariatricPal? And/or do you, given your role within the WLS community, have any resources you could point me towards to get that ball rolling? @@KateP, I think my NUT was coming from a place of "most american's eat junk, at least the macronutrient profiles of these foods are in line with dietary recommendations and don't require any prep." I'm disgusted by the actual foods she's suggested, but appreciate the 'harm reduction' approach - even if I wish it had been followed up with 'but, I most recommend whole, nutritious, fresh foods.' To her credit, when I told her I would not be eating the junk suggested, she was very supportive and has been collecting some of my recipes to share with future clients @@drmeow, Thank you! I'll add your vote to the tally. Currently it's looking like that will be the tagline rather than the title, but I'm giving it until Wednesday or so to make a decision and actually get to URL for the blog.

@@Tanika81, thank you so much for the feedback, I'm gratified to hear that you liked them. Also, the book title is awesome, you'll absolutely be in the 'special thanks to' section

@@jess9395, Yep, we raise kinders, a dual purpose breed both for milk to make cheese, soap & lotion and for meat. I love my goats and recommend them to nearly anyone. If you're interested in goats, see if you can't find someone near you who raises them and ask to see their operation and ask as many questions as you can. Also I recommend trying to make a batch of cheese before you get goats to make sure you like it as much as I do

@@jess9395, thanks, glad to know I'll have at least 1 reader . And yes, I really lost 86 lb in 3 months. My weight loss rate has slowed WAY down though, but being a young man definitely is an asset here (and in no way fair to anyone else). Also, to you and @@MichelleTN, thank you for your input, your thoughts are invaluable.

@@Stevehud, HA! I love those, thank you!

@Lisaanewme76, do let us know what you think of them!

Personal Pizzas Prep Time - 5 minutes Cook Time - 2-5 minutes This one is a little bit of a 'cheater' recipe. I'm going to make the assumption that you've already made up some BariBread, that you are using jarred sauce (my partner & I make up several dozen jars & can them every summer). Don't make your own sauce yet? Don't care for the stuff at the store? Don't worry - I'll be doing a series of posts on sauces in the next few days, so I've got you covered. For the sake of this recipe, I'm using the 365 marinara sauce in a jar for the nutrition info. All in all though, so long as you don't buy a sugar-bomb, you shouldn't have any problem finding a suitable sauce. Note: This recipe works best with spongy BariBread rather than a crispier piece. Ingredients: BariBread - 1 Slice Marinara Sauce - 2 Tbsp Turkey Pepperoni - 4 Pieces Mozzarella, Part Skim - 25 g Preparation: Spread your marinara thinly on the flat side of your slice of BariBread. Dice the pepperoni into roughly square cm pieces and spread over the marinara. Top with an evenly spread layer of mozzarella. Place on a baking sheet and broil on low until cheese is melted and slightly browned. Depending on the temperature of your broiler you may want to microwave the whole thing for 15 seconds prior to broiling to make sure the 'crust' is warm also. Nutrition: Calories: 152 Fat: 9 g Carbs: 5 g Protein: 13 g Sodium: 117 mg

@@ssourgirl, thank you for the input!

@@Sunshine_Gal, absolutely! I particularly like burgers on these (though, as I said in the recipe, good luck eating more than even 1/3 of that burger in a meal). My neighbor made sloppy joes with one of his and it worked well. Just let them cool first. If they're hard/crackly like a hardened meringue, they won't be quite as good, but will still work. I think you'll be surprised by how different they taste from meringue. Good luck and keep us posted!

@@Sunshine_Gal, thanks for your input, let me know what you think of the BariBread and anything else you try. I know my chef friend and I love all of these recipes, but I want to make them as widely enjoyable as possible. And yes, I'll absolutely keep posting here - they may only be links though unless I hear otherwise from Alex.

Mix up a blend of 2 parts onion powder, 1 parts garlic powder, a dash of pepper, 2 dashes of salt, and a small handful of parsley. Rub down your pieces of chicken with this mixture, coat it beyond what you think might be reasonable and throw them on the griddle. It's super easy, super quick, and better than anything you can buy in the store. You can make up a LOT of this mix and store it in an airtight container for later use - you'll go through a lot of it. I also have a bunch of recipes here: http://www.bariatricpal.com/topic/338407-real-food-real-weightloss-still-delicious/page-3

Naming Contest: Thanks to all who've been reading & liking these recipes - more are coming. However, I've received a number of PM's (and one reply) asking me to duplicate this on a blog. Rather than being one of the 95% of blogs that start, fizzle and die with readership below 100, I'd like to actually make a go of this as part of my own bariatric journey, to help keep me accountable to an audience to keep up with my own goals & to keep exploring new and exciting food along the way. Step 1 of any successful blog is a good name and here's where I need your help! If you have any suggestions of something clever & catchy but descriptive send them my way. If someone else posts something you like, say so. Or if you like one of the names below, then please let me know. You all are my target audience, so your input is invaluable. I'm undecided whether I want the title to clearly to communicate that this is written for a bariatric audience - though open to all. Names proposed so far: Real Food, Real Weight Loss, Real Delicious 'Smye Body 'Smye Life That's all I've got

chicken.html" rel="external nofollow">Smye's Favorite Smoked Chicken, Prep time - 20 minutes, Cook time -2 hrs This recipe is adapted from the Neely's on food Network (by the way, I do NOT recommend food network for bariatric patients, food porn is never a good idea when we're trying to be so careful with everything we put into our bodies). I received a smoker for my birthday the year before my surgery and I was eager to still enjoy the fruits of my smoker. This recipe is absolutely delicious - the chicken is tender, juicy, and slightly reminiscent of Tim's brand barbeque potato chips. Ingredients Salt - 1 tsp Paprika - 1 tsp Garlic Powder - 1 tsp Garlic salt - 1 tsp Black pepper - 1 tsp Crushed Red Chili Flakes - 1 tsp Cayenne Pepper - 1/4 tsp Dried Thyme - 1/2 tsp Dried Oregano - 1/2 tsp Brown Sugar - 1 Tbsp Raw Chicken - 1 Preparation: Preheat your smoker with either applewood, alderwood, cherry, or blackberry chips. If you don't have a smoker, set up your grill, charcoal or gas, so there's only (medium to medium-low) heat on 1 side of the grill, wrap your soaked wood chips tightly in foil and puncture with a fork 4 or 5 times so there's minimal airflow but it's not entirely sealed. Then set the foil packet full of 2 cups of chips directly above the heat source. Thoroughly rince the chicken and pat entirely dry with a paper towel. Spatchcock the chicken (cut along the spine on both sides, remove the spine, 'unfold' the bird until flat and tuck the wing tips behind the 'collar bone' until the bird is roughly uniform in thickness and forms a 'sheet' shape). Set aside meat side up and allow to come to room temperature. Mix all the spices thoroughly and rub all over the meat side of the chicken, make sure to get in all the nooks and crannies. Place the chicken, meat side up, in your smoker. If using a grill, set the chicken over the portion of the grill without a heat source - this is called indirect heat. Cover and allow to smoke for 1-2 hours until the internal temperature of the meatiest part of the thigh reaches 165 F. The whole 'until juices run clear' thing is inconsistent and often leads to dry, overdone chicken that's near impossible to digest with our modified GI tracts without extraordinary discomfort. Once the internal temprature of your bird reaches 165 F, remove from the smoker, cover in foil, and allow to rest for 10-15 minutes before digging in. You'll love this chicken, and so will all of your 'unmodified' friends Note: with this recipe, you CAN eat the skin, you should eat the skin, it's crispy and delicious. Just limit yourself to the portion of the skin on your individual serving of chicken. And if your smoker temperature was too low to get the skin crispy, or if you just get sick of waiting, it's perfectly okay after at least 1 full hour of smoking to move the bird to a full grill on medium head to finish cooking mead-side up and then flip for 10-60 seconds to crisp up the skin. Just be careful not to burn it. Leftovers are 97% as good as the fresh thing and make EXCELLENT chicken sandwichse on BariBread. Nutrition (makes 8 servings: Calories: 163 Fat: 11 g Carbs: 2 g Protein: 13 g Sodium: 591 mg Make this one, impress your friends, and love feeling satisfied with a 'comfort' meal that's entirely comfortable on your conscience.

Blackberry Barbecue Sauce Prep Time - 2-3 minutes Although I prefer this with 1/4 c of honey rather than the stevia when using on the grill, this certainly gets the job done as a dipping sauce. Turns out we use a LOT less when we brush it on before grilling, and eat a lot more of the stuff when dipping. Thus, I give you, the dipping "go wild" version of this tasty barbecue sauce. Ingredients: Blackberries - 1 cup Tomato Paste - 1/4 cup Stevia Powder - 1 tsp Apple Cider Vinegar - 1 Tbsp Ginger Root, Raw - 1 Tbsp Onion Powder - 1 tsp Cinnamon, Ground - 1/2 tsp Salt - 1/4 tsp Pepper - 1/8 tsp Preparation Place all ingredients in a blender of food processor and blend until smooth. Nutrition (per 1 Tbsp) Calories - 14 Fat - 0 g Carbs - 3 g Protein - 0 g Sodium - 49 mg

chicken Tenders Prep Time - 10-15 min Cook Time - 10-12 min For those of you without any love for coconut, put your prejudice aside and give these a try - the roasting essentially eliminates the coconutty flavor and lends these tenders a spendidly breaded texture & flavor. Don't use coconut flakes or chop them to powder, but a shredded coconut with grain sizes similar to dry rice are about perfect here. Give them a try with your favorite low sugar sauce (I'll be posting a few shortly) and see if you can't stop making these. Ingredients: Chicken Breast, skinless & boneless - 1 large Coconut Flour - 1/4 cup Egg - 1 Coconut Milk - 1 Tbsp Dried Shredded Coconut - 1/3 cup Salt & Pepper to taste Preparation: Preheat your oven to 400 F. Place the chicken breast between two pieces of plastic wrap and pound to roughly 3/4 inch - 1 inch flat. Keep it as even as possible In one bowl wisk the coconut milk & egg together. In another bowl, place the coconut flour, and in a third place the shredded coconut. Slice the chicken strips into roughly 8 equally-sized strips. Dip each strip first in the flour, then the egg/milk mixture, and lastly in the shredded coconut before placing on a large baking sheet. Bake chicken strips for 10-15 minutes or until chicken has cooked through and coconut has browned but not burnt. Salt & pepper to taste. Dip, bite, enjoy. Nutrition (makes 4 servings of 2 strips each) Calories: 182 Fat: 10 g Carbs: 5 g Protein: 17 g Sodium: 104 mg

@@VSGmary, just let me know what you think, and tell all your friends

Shortcut Tofu Curry - Prep Time 10 Minutes, Cook Time 3 Minutes Not anywhere near as good as Madras Tofu, but in a pinch it works. I prefer the Classic Korma or Tikka Masala sauces, but for those who need dairy-free, this is the way to go. Ingredients: Maya Kaimal Coconut Curry - 15 oz tub Silken Tofu - 1 container Rice Flour - 1 Tbsp Preparation: Drain & dry the tofu. Cut into 1 inch cubes & dust with rice flour. Lightly fry in a nonstick pan until golden brown and crispy. Pour in curry sauce and warm through. Serve. Nutrition per serving (recipe makes 4 servings): Calories: 161 Fat: 6 g Carbs: 11 g Protein: 17 g Sodium: 453 mg

@@hillgirly, Yes, the BariBread is quite different from the Oopsie Rolls without the egg yolks or the full fat cream cheese. I LOVE oopsie rolls, but have actually found the BariBread version to be more widely adaptable to many different sandwiches and/or crusts.

@@SuzeMuze, challenge accepted. Let me know if you like it. Tofu Madras - Makes 8 servings Prep time: 20 minutes Cook Time: 35 minutes For those of you who don't like tofu, think it flavorless or without any real worth - you've never had good tofu! This recipe is more work than most I'll be posting, but is perfect for the vegan in your home and still absolutely delightful. The final step may sound vile, but trust me, this is the best use of unflavored Protein powder I've ever found - who knew there was a way to sub Protein Powder for coconut milk flawlessly? Although this recipe takes a little longer, it's well worth every moment! I'll also post a 'shortcut' version in a little later this afternoon for those of you who aren't keen on spending this much time in the kitchen. Ingredients: SILKEN Tofu (not firm!) - 2 package2 Rice Flour - 2 Tbsp Crushed Garlic - 4 cloves Crushed Ginger (fresh matters) - 2.5 tsp Diced White Onion - 2 large Red Chili Powder - 1 tsp Ground Cumin - 1/2 tsp Ground Tumeric - 1 tsp Ground Cinnamon - 1 tsp Raw Green Chili Peppers, NOT deseeded - 3 (optional) Whole cloves - 3 Whole Green Cardamom - 2 pods Tomato Puree - 200 grams Chopped Tomatoes - 1/4 c Vegetable Oil (not olive, sorry folks, flavor is too strong) - 2 Tbsp

@@ssourgirl, not a bad idea... maybe I will

Is it a problem of pain? Or of not being able to stomach drinking any more cloyingly sweet shakes? If the latter, try the