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

Coming soon (by Monday at the latest): Full-on spaghetti, noodles and all.

Weekly Recipe: Spaghetti

Experiments in Charcuterie Part 2 -

Duck's nearly done and the goat is up next! And holy cow (or duck, or goat) it turns out it's a piece of cake and is incredibly bariatric friendly!

It was interesting to read about the process of making prosciutto.

Finished duck prosciutto coming later tonight, day one of goat prosciutto (an entirely different process) coming tomorrow, and right now, a photo update - what does 135 pounds look like? That, my friends, will blow your ever-loving mind!

The prosciutto is a success! I think I'll do another - goat this time.

Also, in working on a mix for my chickens, I think I stumbled across a kale smoothie that actually tastes AMAZING! More soon.

SURPRISE Bonus Recipe This Week: I hate raw Kale, but this is actually pretty darned good!

Sour Apple Kale Smoothie

This thread (or whatever it's called) is great!! I'm 5 1/2 weeks post op and am tired of canned chicken and eggbeaters. I've been skimming all the pages and agree with everything I'm reading. I know I've been eating WAY too much processed food but it can be daunting to make full meals when I can only eat 1/4 of it, and the dog and the boyfriend both turn their noses up at it! Now that I'm able to eat a little more and am working out regularly I'm ready to eat healthier foods. I am horribly computer illiterate so I'm afraid I won't be able to find you ever again!! Is there an actual internet blog yet? Like can I go directly to your blog without coming here first?

@@Michelle920, Congratulations on having your surgery and being 5/5 weeks post-op!

I hear you regarding S.O.'s and pets rejecting our food - cooking and eating together has always been a big part of my relationship with my partner and when she first saw the suggested meal plans my NUT offered, her first reaction was "I guess we'll be eating separately then." Ouch.

Yes, there is a blog you can go to without going here first:

www.barideliciousfood.blogspot.com will take you straight there and you can 'favorite' or 'bookmark' the blog. Do let me know what you think of the recipes you try, comment on any of the posts that intrigue you, and let me know if there's something you are wanting/missing that you just can't find a simple way to prepare bari-friendly and I'll see what I can do. The meatballs, spaghetti, catsup, waffles, and pastrami sandwich are all from reader requests. I've got a post coming up that's all about fat - whether it's a necessity or a villain post-op.

Take care! And keep us posted on your progress.

Hi all,

Apologies for the hiatus last week - I've just started a new job and the blog took the back seat for a week.

Coming tomorrow to make up for it though - Apricot smoked ribs - my favorite recipe yet - and somehow low fat and low carb... curious...

Weekly Recipe: Apricot Smoked Ribs

Bonus recipe to make up for last week's hiatus: Ziscuits

That's right, you can once again enjoy the salty savor of buttermilk biscuits, except this time you get to count them as a serving of veggies!

Looks delightful. (Both)

Awesome! I have an abundance of zucchini right now, this is perfect thanks!