Hello BariBrothers, BariSisters, BariFamilies, and general lovers of healthy, good food. My name is Smye and I live on a small farm in the Pacific Northwest.

During both pre and post op appointments with my nutritionist, I was horrified by the suggested things I could eat once I was back to 'regular foods.' The suggestions I was given were flavorless, full of preservatives & junk, and/or otherwise reminiscent of the american 'instafoods' that are, in my opinion, a huge part of the original problems. That said, I wanted to share some of the real, whole foods I've been enjoying lately without hurting my sleeve or deviating from the dietary guidelines provided to me by my NUT. I'm down 86 lb since I started this journey on Jan 22, 2015, and loving every meal as much as, or more than, pre-op.

I've spent the last 7 years accommodating good food to meet my partner's corn, dairy, and gluten allergies without losing any of the flavor or texture with 80% of all ingredients sourced from my own small farm, so it wasn't too big of a jump to make these recipes low carb, high Protein and delicious.

Over the next few weeks I'll be posting recipes like:

Bariatric BibimBop
Pho
Pastrami Sandwich
Madras curry with fried tofu
chicken tenders with sauce
Sushi - Philadelphia rolls in particular
Personal Pizzas
Smoked cherry-glazed chicken
Barbeque-smoked chicken
Ham and cheese omlette
Pickled duck eggs
Quiche
Ham, egg & cheese sandwiches
Bari-bread
Guacamole Cheeseburgers
And many more

There's no need for food to be tasteless, uninteresting, or questionable in it's contents. If there's something you'd like to see that's not here, please PM me and I'll do my best - I also make sure to try everything myself and feed it to my executive chef neighbor before I post it to ensure it's excellent!

Edited May 2, 201511 yr by Smye

Good morning! I'm searching through the pages in this thread losing my mind trying to find yhe recipe for noodless lasagna. Didn't we talk about that? Or was that on another thread? I could have sworn it was here. Either way, do you have a recipe for this? I have found recipes on Pinterest but would love your take on it.

@@Tanika81 I don't remember seeing that recipe in this thread. I've made pasta free lasagne in the past. There are many recipes that use zucchini in place of noodles. These typically soak zucchini slices in salt water to draw out excess moisture then patted dry before use. Eggplant works good too.

I recently ran across this lasagne casserole recipe that uses spaghetti squash. http://uprootfromoregon.com/2015/02/04/spaghetti-squash-lasagna-casserole/

@@Sreeves, let me know what you think!

Well I never did make it to town. Can I use ginger spice instead of ginger root?

I am making a batch of caulirice right and I would love to have some sauce with it!

@@Tanika81 I don't remember seeing that recipe in this thread. I've made pasta free lasagne in the past. There are many recipes that use zucchini in place of noodles. These typically soak zucchini slices in salt water to draw out excess moisture then patted dry before use. Eggplant works good too.

I recently ran across this lasagne casserole recipe that uses spaghetti squash. http://uprootfromoregon.com/2015/02/04/spaghetti-squash-lasagna-casserole/

Thank you! I'll have to give this a try! ☺

My apologies for being MIA for a few - I had to defend my thesis last night. Got full marks! Now all that I have left is submitting the requisit paperwork.

@@Tanika81 I have 2 recipes where I use zucchini noodles, one with beet noodles, 2 with cucumber noodles (mmm... otsu...) and 2 with spaghetti squash. I'll try to get at least one of those posted this week. In the meantime, it looks cheap, but I HIGHLY recommend the Spirooli (the exact same as the one by paderno, ASOT just bought the patent). Long story short, with all of the different textures and flavors you can get depending on what you use for your noodles, you can make some incredible foods. If you use zucchini, just make sure salt them thoroughly first for at least an hour (overnight is best), then rinse thoroughly so you don't end up with soup instead of pasta.

Thanks @@Sreeves and @@wascott for sharing your ideas here!

New recipe - Greens, eggs, and hash!



A big heaping mess of yum!



Looks fantastic! I prefer a bit of hot sauce like Cholula...which is nice since it's zero carbs.

Pictures would make this thread even better!!! (I am only on the first page, gotta keep reading.....

Nevermind.... found them.. and the blog too!!!

4 days till surgery will enjoy these recipes.

@@Smye I feel inspired!! Since moving back home to Boston I've been having the worst cravings to go visit my old food haunts. To settle it I'm using your recipe and making pizza today! Hopefully that'll solve it.

Edited June 7, 201511 yr by Tanika81

@@Rovobay, HA!

@@JosieAppleHead, good luck! I'm so excited for you! I only have a few phase 1 & 2 recipes posted at this point, but I have more if and when you need, I just don't have photos for the blog yet, so let me know.

@@Tanika81, let me know how it goes.

New recipe posted:

Buffalo Bleu Chicken Macaroni and Cheese

Coming tomorrow - summer sorbet!

New recipe posted:

Buffalo Bleu Chicken Macaroni and Cheese

Coming tomorrow - summer sorbet!

Yum looks good!

i think you have the sodium grams wrong on that 555 grams is over a pound and a half of salt lol.

555g of salt would explain why Kim Jong-Un is so tense, he has HBP from all that sodium!