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

A summer treat and phase 2 friendly recipe - Berry Sorbet (with protein)

@@jess9395, oh it is. I had it again tonight for dinner . If you get a chance to make and try it, I'd love your feedback!

A new update on the garden and growing a variety of peppers in the PNW

@@jess9395, oh it is. I had it again tonight for dinner . If you get a chance to make and try it, I'd love your feedback!

Heading in for my plastics tomorrow so won't likely be cooking for a week at least, but when I get there I'm definitely gonna try it!

@@jess9395, CONGRATULATIONS! I'm very excited for you, do keep us posted on your progress!

@@jess9395, CONGRATULATIONS! I'm very excited for you, do keep us posted on your progress!

Thank you! Will do. And I have some of your cauliflower crust pizza, cauliflower bread and Bari bread made up and frozen or in the fridge waiting for when I get home and can't cook!

@@jess9395, there's not a bigger compliment you could have given me! Hope your surgery went well and that your recovery is a smooth one.

These look yummy! Following!

@@2babutterfly, glad to hear it! Let me know if there's anything you want to see that's not here.

New recipe posted:

Chipotle Philly Cheesesteak - somehow it's good for you



Bari-Sushi Prep time - 10-15 minutes for your first try, 4-5 thereafter

Oh Sushi, how I love thee, let me count the ways. From our first date, to our 7th wedding anniversary this June, sushi has been a centerpiece to the culinary aspects of my relationship with my partner. Neither of us cares for any cooked fish with fins, but give it to us raw and we'll just about beg. I'm fortunate enough that post-op, I've had no problem with the nori (seaweed) in sushi, but note that some folks really struggle with it. If this is you, try soy wrappers that you can find at most asian grocers instead. If you're really stuck, ask your favorite sushi bar if they know where you can get some or will sell you one of theirs to try.

Also, with this sushi, the 'rice' is 100% omittable here - I've recently eliminated it from my sushi rolls, but hey, I'm just trying to cram more delicious salmon into my pouch, but that doesn't mean this 'rice' isn't great!

Oh, and I should point out that the term "sushi grade" is absolutely meaningless. To make sure your fish is safe for you, buy fresh fish, make sure it doesn't smell fishy at all, pre slice it into your preferred sushi style, and then freeze it for at least a week. The parasites and other bugs that might be in your salmon cannot survive a week at temperatures that cold. Tuna is another matter - here you want it fresh fresh fresh and never frozen. If in doubt, find a local sushi chef and ask him/her.

The recipe below is for a single Philadelphia roll, about all I can eat in 1 sitting, but feel free to modify to your heart's content, that's the beauty of sushi.

Ingredients:

Nori or soy wrap - 1 sheet

Raw salmon, previously frozen for > 1 wk - 50 g

Lowfat cream cheese or neufchatel - 1 Tbsp

Avocado - 25 g

Cauliflower, riced - 35 g

Rice vinegar, unseasoned - 1.5 tsp

Tamari or low-sodium soy sauce - 1 Tbsp

Wasabi paste - 1/4 tsp

Preparation:

Thaw your salmon

Microwave the riced cauliflower, covered, for 30-60 seconds until soft

Drain excess water from cauliflower

Stir in rice vinegar to taste

Spread warm vinegarred cauliflower onto nori sheet, leaving ~1 inch uncovered on 1 edge

Roughly 1 inch away from the edge opposite the bare edge of the nori, lay the salmon, cream cheese, and avocado in a line parallel to the line of bare nori

Tightly roll the sushi up, starting on the 'filling edge.' This takes practice, but can be helped a lot by using a sushi mat

Wet a sharp knife and slice roll into 1/2 inch rounds

Mix tamari & wasabi in a dipping dish

Dip your sushi, eat and enjoy

Nutrition:

Calories: 164

Carbs: 7 g

Fat: 10 g

Protein: 14 g

Sodium: 225 mg (assuming you don't drink the leftover tamari when you're done)

Deliciousness: infinite

I am loving these recipies. Can't eait until I cleared. Starting soft food stage later this week. Question, how do you rice califlower? Is it bought like this at the store?

@@lisaanewme67, great question. just pop raw cauliflower into a food processor and pulse a few times until you get rice-sized chunks. Don't let it puree. If you have a grating blade, all the better, just grate and call it good. I've got a step by step here.

Also, congrats on your surgery!

Thanks @smye. I dont have a food processor, only a blender. I will use a grating blade. Looking forward to trying your recipies!

The blender works 95% as well.

New recipe posted: Lettuce Soup

Phase 2 friendly and yet still worth eating 4 months post op

What a great thread, thank you. Love the pictures too!