Can't find a discussion on this so here goes. First off, I'm 6+ weeks post-op and doing fine.

I've been hearing and reading discussion elsewhere about eliminating processed food. This intuitively makes sense and a course I'd like to follow, one that's also a foreign concept. Matthew Weiner's book (recommended by a fellow bariatric) really hit home, though he seems a bit fanatical.

My, uh, biggest issue is cooking. I'm a single guy living alone working a lot of hours. Although I picked a horrible career of working in restaurants considering my affliction, I'm lazy in the kitchen and don't have the know-how or time to spend making anything more than simple dishes. Any recommendations?

Thanks.

The Crock Pot brand is a good choice. You don't need many features but given that most recipes call for no more than 8-10 hours on low and you are generally gone 15 hours, a built-in timer that will switch to warm after 10 hours would be useful. Crock Pots/Slow Cookers are very forgiving in general, and flipping it on low and leaving it would probably still turn out okay. My fool-proof recipe involves filling the Crock Pot with frozen boneless skinless chicken thighs (straight out of the freezer is fine; my Crock holds about six thighs) and then pour about a cup of bottled salsa over the thighs and stir around so it coats the crock and the meat. Cover and turn on low and leave it alone for 8-10 hours. Don't lift the lid or stir the crock during cooking unless instructed to in the recipe as that changes the internal temperature drastically. After the 8-10 (or 15, whatever) hours, use two forks to shred the chicken. If you're feeling fancy, add a handful of chopped cilantro and the juice of a fresh lime. Salt & pepper to taste. You now have a week's worth of healthy protein to top salads, mix with quinoa, or wrap in a tortilla. Good luck!

Edited December 20, 201510 yr by ArcticGirl

Www.Bariatriceating.com and Bariatricfoodie.com have lots of recipes ????

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