Smye

@@momofsparky, good luck and congratulations! Keep us posted on how Sx goes.

@@Mega_100, nice work, they look great. I haven't tried it with drumsticks yet. As for brands - I use my homemade sauce (my chili plants went nuts this year), but have used Franks in the past with great results.

@@Mega_100, thanks for the catch - I'll fix it shortly! And no, you don't need to spray at all, plenty of fat will render from the skin giving you more than enough 'release' from the foil . If you were to use skinless thighs (don't!) then you'd want to spray it.

@@Mega_100, do let me know what you think of them.

New recipe, just in time for Thanksgiving - Smye's Buffalo Thighs

@@dmedic72, if they're recipes of your own, feel free to post them here to share with other - the more the better. If they're crockpot adaptions of my recipes, please send those along as well and I'll include them, along with any photos, into the cookbook.

Not sure what a Crockett recipe is? I'm hoping for photos of recipes from the blog

BariBrothers, BariSisters, and BariAllies, I'm currently working on the very early stages of putting together and publishing a cookbook companion to the blog (with a few exclusive recipes, I might add). And I need your help! If you have made any of the recipes and are willing to submit either a blurb or a photograph of their finished product, please email me at barideliciousbarihealthy@gmail.com. I will be certain to credit you in the product and send along a few other perks as well. If you have any other help you believe you can offer, email me that as well. Don't feel like you have anything to offer just yet? Don't worry, I'll be posting a kickstarter soon once I have the campaign fully put together and so the rest of you can help

@@Sophie74656, YUM!

@@Mega_100, now that I've got it down, I need to make it once more for photos, so it will likely be up by Monday.

@@Sophie74656, pop it in the fridge for 24 hours, slightly frozen is find when you go to cut it. If I want it right away, I then just dice it from frozen and it thaws out pretty quickly and use it as more of a tartare than strips. You technically can get away with the running cold water method, but your risk of potential illness goes up if you do it improperly. Let me know how you like it - this is a weekly event at my house.

The cookies are still coming... but I think I feel some buffalo wings coming on!

Also a good call, certainly faster & easier - presumably if you left the tendon in overnight you'd get a similar protein assay as with the full bone broth of the homemade stuff.

Also, all of the recipe titles and photos here are links to the corresponding recipe on the blog.

@@Ryan TN, the blog is here (click on the word 'here'). As for a cookbook, if you (or anyone else) have connections to help me make it happen, I'm all over it!

@@Sophie74656, stop drooling and make it

@@sarahbethemails, sushi is a weekly treat in my home - though it's homemade to control the carb and calorie counts. I've had no problem and often use the recipe here. And now that I'm further along in my WLS journey, I do sometimes use real rice, just in tiny amounts (1/4 cup per 2 rolls) and then eat it over two meals. YUM!

@@Ryan TN, in the meantime I highly recommend the pho broth to help speed along your recovery - that and it tastes fantastic.

@@reree6898, the only favor I ask in return is that you let me know what you think. And go ahead, try and make something up - there's a lot of trial and error, but I think you might surprise yourself @@sbagby1960, I'm glad to hear the second batch was more successful.

@@sbagby1960, do let me know how it goes - I'm eager to hear of your success. Was it runny before baking or after?

@@sbagby1960, I'm going to guess you either 1) Underwhipped your meringue (or left a smidge of yolk in it) collapsing the structure or 2) over mixed the cream cheese, again collapsing the protein structure of the meringue. Where in the process did it go runny on you?

New Recipe Peanut Butter Protein Cookies - @@Tanika81

@@Indieflickers, please do let me know what you think.

@@Indieflickers, I've linked to it in the post. Here is the link again: http://barideliciousfood.blogspot.com/2015/05/caulibread.html I've recently started adding dill and parsley to the mix for more flavor.

Recently I'm eating a lot of sandwiches with Caulibread - sitting right at about 300 calories per sandwich when done (at 6 g carbs and LOTS of protein) but each sandwich is two meals, so we're right at the 150 mark you're looking for. There are some specific sandwich recipes on there also.