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

Phew, it's been a while, but the blog (and it's author) are back up. My apologies to all for the long hiatus. Recently, my personal life went sideways (thank you again for all of your support!) but things are mostly back on track and, at the very least, life feels stable/safe again, even if I have no idea what the future holds. More here if you really want to know.

But now the reason you're really here - the food.

Today's weekly recipe features pizza Bagels. It's been a great long while since I've had a chewy, slightly tough bagel, and this hits the mark almost perfectly!

Eat them, love them, and let me know what you think.

This week's recipe: eggs Baridict

Do you ever miss brunch? This is for you!

Phew, it's been a while, but the blog (and it's author) are back up. My apologies to all for the long hiatus. Recently, my personal life went sideways (thank you again for all of your support!) but things are mostly back on track and, at the very least, life feels stable/safe again, even if I have no idea what the future holds. More here if you really want to know.

But now the reason you're really here - the food.

Today's weekly recipe features pizza Bagels. It's been a great long while since I've had a chewy, slightly tough bagel, and this hits the mark almost perfectly!

Eat them, love them, and let me know what you think.

This looks good.

I do have what may be a silly question. Would I have to change anything (temp, etc) if I made this in a muffin tin in a toaster oven? I don't have a bagel pan.

@@Inner Surfer Girl, I wouldn't change anything, other than maybe lower the temp by 10-20F or so, just to slow down the bake a bit to ensure the center is properly cooked without burning the edges. Just be sure to use a good nonstick spray. Oh, and do let me know what you think!

Good morning, @@Smye! Do you do desserts?? ????

Sent from my SM-G920P using Tapatalk

@@Tanika81, I do indeed. Is there anything in particular you had in mind? No promises, but I should be able to get at least in the general vicinity.

Several of you have asked why I've been sporadic at best lately. I've responded to several of you, and your outpouring of support has been invaluable, but the requests keep coming. That said, I think it's just easier to post here. Long story short - my wife of 7 years and partner of 17 years has recently come out to me as gay. For full details, you can find my other blog here.

Don't worry though, more recipes ARE in the works and coming down the pike... be patient my friends.

Also, @@Tanika81, is there something specific you want?

Oh, @@Smye are you okay? Surely, you have more than enough on, in and going through your mind than to worry about posting recipes. However, thank you for thinking of me. But for now, cookies can wait. If you need support please reach out. ????

Thanks @@Tanika81, I really appreciate it. Though I'll admit that new recipes are fun/peace-giving for me. That's actually abig part of why I haven't posted much lately, most of my latest creations have just been too time-intensive or dependent upon precision to make their way onto the blog which is geared (mostly) towards relatively quick and easy.

And yeah - there's a lot going through my mind, in my life, etc... but at least I get to post about it and get some online support that way.

My Baribread was runny. What did I do wrong?

New Recipe

Peanut Butter Protein Cookies - @@Tanika81

@@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?

I'm gonna say I probably did both. Not much of a baker, gonna try again. Thanks!! Your recipes are so helpful.

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

New Recipe

Peanut Butter Protein Cookies - @@Tanika81

Those look amazing. I can't wait to see your take on the chocolate chip cookies. Your recipes always look amazing!! Thank you for sharing with those of us who are less talented in creation of recipes.