The humble pinwheel - paragons of artifice and cloggers of arteries everywhere. These party-platter inhabitors from childhood really have no place in a post-surgery world.
 |
| Or so we thought... |
Showing posts with label Low Carb. Show all posts
Showing posts with label Low Carb. Show all posts
Monday, March 14, 2016
Pizza Pinwheels
Prep Time: 20 minutes Cook Time: 30 minutes
The humble pinwheel - paragons of artifice and cloggers of arteries everywhere. These party-platter inhabitors from childhood really have no place in a post-surgery world.
Parents of small children and those who long for the comfort of nostalgia rejoice, for the pinwheel has returned! These are also excellent with a barbeque chicken filling or turkey Cesar.
The humble pinwheel - paragons of artifice and cloggers of arteries everywhere. These party-platter inhabitors from childhood really have no place in a post-surgery world.
Sunday, November 22, 2015
Buffalo Thighs (and Wings)
Prep Time: 5 minutes Cook Time: 35 minutes Add to MyFitnessPal
Buffalo wings, a staple of taverns, parties, football games, and post-operative bariatric patients.
"What?" you might be wondering. "How can you say buffalo wings are a staple for bariatric patients? Aren't they terrible for you?" My answer is simple: NO! They're perfect for those of us, provided you make them right. The trick is to steam them before a full cook to create the same air pockets in the skin a deep fry would yield before broiling them to get that perfect crispy skin and succulent meat.
Sometimes though, wings can be a little tedious, frustrating to pull apart, and downright expensive given the meat-to-bone ratio. It turns out that thighs can yield a very similar, if meatier, product. However, if you prefer to use wings, this recipe works just as well with wings as with thighs.
Buffalo wings, a staple of taverns, parties, football games, and post-operative bariatric patients.
"What?" you might be wondering. "How can you say buffalo wings are a staple for bariatric patients? Aren't they terrible for you?" My answer is simple: NO! They're perfect for those of us, provided you make them right. The trick is to steam them before a full cook to create the same air pockets in the skin a deep fry would yield before broiling them to get that perfect crispy skin and succulent meat.
 |
| One thigh is the perfect serving size |
Tuesday, August 4, 2015
Ziscuits
Prep Time: 10 minutes Cook Time: 15 minutes Add to MyFitnessPal
Yet another recipe stumbled upon accidentally. Granted, I was trying to find a way to replicate the salty, buttery savor of a buttermilk biscuit with another recipe at the same time that I stumbled onto this one, but let me tell you, I sure didn't see it coming.
Let me set the stage - I'm out of cauliflower, but have an abundance of zucchini and yellow summer squash in the garden. I'm craving an egg and cheese sandwich, but am out of caulibread, so I figure: Hey! Why not try it with zucchini?
Turns out, the flavor reminded me of biscuits, it wasn't perfect, but it was a heckuva lot closer than that other batch of biscuit-attempt I'd had to feed to the hens. A little tinkering and thus was born the Ziscuit! Oh, and it's much easier to make than caulibread - as if that seemed possible.
Yet another recipe stumbled upon accidentally. Granted, I was trying to find a way to replicate the salty, buttery savor of a buttermilk biscuit with another recipe at the same time that I stumbled onto this one, but let me tell you, I sure didn't see it coming.
Let me set the stage - I'm out of cauliflower, but have an abundance of zucchini and yellow summer squash in the garden. I'm craving an egg and cheese sandwich, but am out of caulibread, so I figure: Hey! Why not try it with zucchini?
Turns out, the flavor reminded me of biscuits, it wasn't perfect, but it was a heckuva lot closer than that other batch of biscuit-attempt I'd had to feed to the hens. A little tinkering and thus was born the Ziscuit! Oh, and it's much easier to make than caulibread - as if that seemed possible.
Monday, July 27, 2015
Apricot Smoked Ribs
Prep Time: 10 minutes Cook Time: 3 hours 30 minutes Add to MyFitnessPal
Traditionally, slow smoked barbecue is high in fat and slathered in sugary, ridiculously high carbohydrate sauces that just don't fit a bariatric lifestyle - at least not more than a bite or two every many months. Fortunately, there's no reason whatsoever that traditional recipes can't be approximated, surpassed even, in ways that are completely compatible with a bariatric life, not to mention with the lifestyle's of most everyone else in your life. Enjoy!
Traditionally, slow smoked barbecue is high in fat and slathered in sugary, ridiculously high carbohydrate sauces that just don't fit a bariatric lifestyle - at least not more than a bite or two every many months. Fortunately, there's no reason whatsoever that traditional recipes can't be approximated, surpassed even, in ways that are completely compatible with a bariatric life, not to mention with the lifestyle's of most everyone else in your life. Enjoy!
 |
| My camera is in the shop - sorry for the low photo quality |
Thursday, July 16, 2015
Experiments in Charcuterie - Part 3: Duck Tasting & Goat Prosciutto Day 1
The duck is ready! And goodness is it amazing!
I overdid it on the white pepper a bit, but overall it's excellent stuff. I particularly like it wrapped around melon, on cucumbers, and in the omelets I'm eating as I write this. All in all, VERY worth my time, I'll absolutely be doing it again.
Given my success with the duck prosciutto, I've decided to continue my experimentation but didn't really want to invest a lot into the various ingredients required for working with larger cuts of meat. Thankfully A neighbor was kind enough to gift me with a few 'extras' after seeing my earlier charcuterie posts. What did he gift me, you ask?
 |
| Surprisingly delicious (okay, not a surprise) |
Given my success with the duck prosciutto, I've decided to continue my experimentation but didn't really want to invest a lot into the various ingredients required for working with larger cuts of meat. Thankfully A neighbor was kind enough to gift me with a few 'extras' after seeing my earlier charcuterie posts. What did he gift me, you ask?
Monday, July 6, 2015
Easy Kimchi
Prep time: 1 hour Fermentation time: 3-7 days Add to MyFitnessPal
Ever wonder what goes into that sour, sweet, hot, salty, umami bomb known as kimchi? You look into the jar at the grocery store and see red, orange, yellow cabbage, carrots, maybe a bok choi or two and think, how do they make that stuff? And why is it so disgusting/amazing? And if you can buy it in the store, why on earth would you bother making it? And why does it get eaten so much in the hottest part of the summer.
I know, I know, fermented foods are kind of polarizing. You either love them, hate them, or are too scared to try them. But get this, not only are they tasty, but the National Institutes of Health recently published several studies in which they concluded that Kimchi has the benefits of being "anticancer, antiobesity, antoconstipation, colorectal health promoting, probiotic, cholesterol reducing, fibrolytic, antioxidative, antiaging, brain health promoting, immune system promoting, and skin health promoting." In short, forget everything you've heard about goji and acai berries, kimchi is the ultimate superfood! Not only does it have the lactofermentation benefits, but the each of the main ingredients carries its own suite of incredible nutrient. Too bad a lot of the storebought stuff has been pasturized and cut the benefits, according to the folks over at Livestrong, in half.
As for eating Kimchi in the summertime - it turns out that spicy fermented foods stimulate a cooling homeostatic response in the body, leaving you feeling (and actually) significantly cooler after you've eaten it.
Oh, and it tastes pretty darned good too :). I'll be posting a kimchi soup recipe here in the next few weeks, and it's indispensable on Bibimbop. Can you tell I love the stuff?
Ever wonder what goes into that sour, sweet, hot, salty, umami bomb known as kimchi? You look into the jar at the grocery store and see red, orange, yellow cabbage, carrots, maybe a bok choi or two and think, how do they make that stuff? And why is it so disgusting/amazing? And if you can buy it in the store, why on earth would you bother making it? And why does it get eaten so much in the hottest part of the summer.
 |
| Hot, yet strangely cooling. It looks a little funky, but there' no better condiment on the planet |
As for eating Kimchi in the summertime - it turns out that spicy fermented foods stimulate a cooling homeostatic response in the body, leaving you feeling (and actually) significantly cooler after you've eaten it.
Oh, and it tastes pretty darned good too :). I'll be posting a kimchi soup recipe here in the next few weeks, and it's indispensable on Bibimbop. Can you tell I love the stuff?
Saturday, July 4, 2015
Curly Fries
Prep Time: 7 minutes Cook Time: 10 minutes Add to MyFitnessPal
Curly fries - those time-honored savory treats from childhood - are a classic July food. They're also packed with starch, breading, and fried in 10-day-old oil. But dang they taste SO good! And it turns out, they're a piece of cake to make and they can actually be good for you.
Using this particular spice mixture, these taste nearly identical to those served at a particular fast food restaurant that famously serves roast beef sandwiches - but feel free to play with the spices and make to suit your own tastes.
Curly fries - those time-honored savory treats from childhood - are a classic July food. They're also packed with starch, breading, and fried in 10-day-old oil. But dang they taste SO good! And it turns out, they're a piece of cake to make and they can actually be good for you.
 |
| They go great with Smye's Catsup |
Using this particular spice mixture, these taste nearly identical to those served at a particular fast food restaurant that famously serves roast beef sandwiches - but feel free to play with the spices and make to suit your own tastes.
Sunday, June 28, 2015
Turkey Meatballs
Prep Time: 5 Minutes Cook Time: 10 Minutes Add to MyFitnessPal
Do you ever crave a big, heaping bowl of spaghetti and meatballs? If you're like me and have had weightloss surgery, there's nothing I can do to help you with the heaping part, but spaghetti and meatballs, it turns out, are a synch!
These meatballs only take about 15 minutes from ingredients-in-the-fridge to meat-on-your-plate and the taste is incredible! And you don't even have to worry about breadcrumbs. Looking for the full spaghetti meal? Don't worry, that post is coming soon! These are also super versatile - I love them in curries, soups, sandwiches, pasta, and even tacos (weird, I know).
Do you ever crave a big, heaping bowl of spaghetti and meatballs? If you're like me and have had weightloss surgery, there's nothing I can do to help you with the heaping part, but spaghetti and meatballs, it turns out, are a synch!
 |
| Can't believe how easy these are |
Monday, June 8, 2015
Buffalo Bleu Chicken Macaroni & Cheese
Preparation Time: 5 minutes Cook Time: 5 minutes Add to MyFitnessPal
What's that you say? The photo looks like the nasty, gluey, salt-laden, carb-heavy, fat-soaked, artificial-as-heck and, admittedly, not so tasty stuff you used to order at the diner at 2 in the morning back in the days of late night hangover cures and binge-eating junk food.
Don't worry, it's nothing like that. Believe it or not, this mac n' cheese is wholesome, has as much vitamin C as a cup of orange juice, and tastes incredible. It's a little rich for my taste most nights, but on special occasions it really hits the spot!
What's that you say? The photo looks like the nasty, gluey, salt-laden, carb-heavy, fat-soaked, artificial-as-heck and, admittedly, not so tasty stuff you used to order at the diner at 2 in the morning back in the days of late night hangover cures and binge-eating junk food.
 |
| Sorry, the lens got a little steamy |
Don't worry, it's nothing like that. Believe it or not, this mac n' cheese is wholesome, has as much vitamin C as a cup of orange juice, and tastes incredible. It's a little rich for my taste most nights, but on special occasions it really hits the spot!
Sunday, May 24, 2015
Catsup
Prep Time: 5 minutes Cook Time: 0 minutes Add to MyFitnessPal
It can be hard to find a good catsup that fits with a bariatric lifestyle. The ones on the shelves of your local grocer are either full of high in sugar, loaded with high fructose corn syrup, have a sodium count through the roof, taste terrible, or cost a boatload. And maybe paying a boatload is worth it to you - in that case, more power to you (feel free to let me know, I'll gladly make you catsup myself for half of whatever they're charging at your grocer for catsup with the same ingredients.)
That said, it turns out you don't need my help or the help of Catsups-R-Us. This bari-friendly catsup is easy and fast to make. Oh, and it tastes pretty good too!
It can be hard to find a good catsup that fits with a bariatric lifestyle. The ones on the shelves of your local grocer are either full of high in sugar, loaded with high fructose corn syrup, have a sodium count through the roof, taste terrible, or cost a boatload. And maybe paying a boatload is worth it to you - in that case, more power to you (feel free to let me know, I'll gladly make you catsup myself for half of whatever they're charging at your grocer for catsup with the same ingredients.)
 |
| There's no reason to ever live without condiments again. |
Thursday, May 21, 2015
Grilled Chicken Strips
Prep Time: 5 minutes Cook Time: 30 minutes Add to MyFitnessPal
We all know the delicious grilled chicken strips you find on a restaurant salad or buy frozen at the grocery store are pumped full of saline, spices, starches, MSG, and a dozen difficult-to-pronounce ingredients, not to mention wicked expensive.
And we've all tried to make our own without success - they're dry, flavorless, or undercooked almost every time we try to make them. What's the secret? How can we get juicy, succulent, and incredibly delicious chicken strips for our salads without having to buy it premade?
We all know the delicious grilled chicken strips you find on a restaurant salad or buy frozen at the grocery store are pumped full of saline, spices, starches, MSG, and a dozen difficult-to-pronounce ingredients, not to mention wicked expensive.
And we've all tried to make our own without success - they're dry, flavorless, or undercooked almost every time we try to make them. What's the secret? How can we get juicy, succulent, and incredibly delicious chicken strips for our salads without having to buy it premade?
 |
| Chicken strips make the perfect salad topping |
Sunday, May 17, 2015
Paella
Prep Time: 25 minutes Cook Time: 1 hour Add to MyFitnessPal
Originating in Valencia on the east coast of Spain, Paella is the quintessential seafood smorgasbord - representing the history of when the Romans and Arabic peoples came together, each bringing their traditional use of spices, herbs, and seafood.
Paella is a dish of deep, earthy flavors with aromas that grab you by the sinuses and don't let go until you've finally had your first bite. Highlighting the unique flavor of each ingredient in a harmonious blend, Paella is one dish that's worth every last second spent making it.
Originating in Valencia on the east coast of Spain, Paella is the quintessential seafood smorgasbord - representing the history of when the Romans and Arabic peoples came together, each bringing their traditional use of spices, herbs, and seafood.
 |
| New and improved paella through the magic of a Dutch oven |
Friday, May 15, 2015
Chipotle Philly Cheesesteak
Prep Time: 15-20 minutes Cook Time: 3 minutes Add to MyFitnessPal
Another food I thought I'd have to say goodbye to when I had WLS, the Philly cheesesteak was a sandwich I first tried in second grade while on vacation with a friend's family. It was greasy, rich, and, from that day forward, reminded me of walking down the boardwalk with my buddy on a warm spring day. Satisfaction in food form.
Many years later my first roommate, a recent émigré from Juarez, introduced me to homemade chipotle chiles in adobo sauce. I introduced him to the Philly Cheesesteak. A new sandwich was born. And what do you know, given only a few small modifications, it fits a bariatric lifestyle perfectly!
Another food I thought I'd have to say goodbye to when I had WLS, the Philly cheesesteak was a sandwich I first tried in second grade while on vacation with a friend's family. It was greasy, rich, and, from that day forward, reminded me of walking down the boardwalk with my buddy on a warm spring day. Satisfaction in food form.
Many years later my first roommate, a recent émigré from Juarez, introduced me to homemade chipotle chiles in adobo sauce. I introduced him to the Philly Cheesesteak. A new sandwich was born. And what do you know, given only a few small modifications, it fits a bariatric lifestyle perfectly!
 |
| Not half bad, despite being only half a sandwich |
Wednesday, May 13, 2015
Bari-Sushi
Prep time - 10-15 minutes for your first try, 4-5 thereafter Add to MyFitnessPal
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.
 |
| Two fantastic meals' worth |
Monday, May 11, 2015
CauliBread
Prep Time: 15 minutes Cook Time: 15 minutes Add to MyFitnessPal
Several of you have already met BariBread. BariBread was nice. It seemed to like you and you had similar interests. The two of you could hang out on weekends - at least, that is, if you didn't have anything else going on. But given the chance to hang out with CarboBread again, you'd have jumped at the chance. It wasn't that BariBread wasn't meeting your needs, but maybe BariBread lost some of its luster after the first 200 slices. Maybe you're looking for something with a little more body, something you can really heat up instead - or maybe you even want to keep BariBread on the side for when you're in the mood, but just need a little variety in your life.
Friends, meet CauliBread - the perfect companion for BariBread to add body & heat things up.
Several of you have already met BariBread. BariBread was nice. It seemed to like you and you had similar interests. The two of you could hang out on weekends - at least, that is, if you didn't have anything else going on. But given the chance to hang out with CarboBread again, you'd have jumped at the chance. It wasn't that BariBread wasn't meeting your needs, but maybe BariBread lost some of its luster after the first 200 slices. Maybe you're looking for something with a little more body, something you can really heat up instead - or maybe you even want to keep BariBread on the side for when you're in the mood, but just need a little variety in your life.
Friends, meet CauliBread - the perfect companion for BariBread to add body & heat things up.
 |
| Wait, you can make grilled cheese with it? |
Friday, May 8, 2015
Simple Salmon
Prep Time - 2 minutes Cook Time - 7-10 minutes Add to MyFitnessPal
It's that time of year - the fish are spawning, migrating, and biting. And whether you fish or not, that means Salmon! This is the first of several salmon-based recipes I'll be posting in the near future.
Typically I don't care for anything with fins unless it's raw, but this... oh this is the good stuff! And it's probably the easiest recipe I'll ever post. Whether or not you consider yourself a true gourmand or haven't been in the kitchen since you were in the womb, try this one. You won't regret it.
It's that time of year - the fish are spawning, migrating, and biting. And whether you fish or not, that means Salmon! This is the first of several salmon-based recipes I'll be posting in the near future.
Typically I don't care for anything with fins unless it's raw, but this... oh this is the good stuff! And it's probably the easiest recipe I'll ever post. Whether or not you consider yourself a true gourmand or haven't been in the kitchen since you were in the womb, try this one. You won't regret it.
 |
| The skin tastes like bacon - just different |
Sunday, May 3, 2015
Black & Bleu Pastrami Sandwich
Prep time - 8 minutes Cook time - 2 minutes Add to MyFitnessPal
I've never been a huge fan of pastrami. On it's own it reminds me too much of an over-cured hotdog, even when I make my own from my goats. But put it on this particular sandwich - WATCH OUT. For the recipe below, I used the columbus brand pastrami from costco as I doubt most others here do their own charcuterie. Also, please note that this sandwich is quite large (from a post-op perspective), I rarely can even quite finish a half, but it's just as good the next day.
 |
| I can only ever eat half at a time, but it's excellent! |
Saturday, May 2, 2015
Goat Cheese Pizza Crust
Prep Time: 15 minutes Cook Time: 35 minutes Add to MyFitnessPal
This crust is also excellent and has a heartier, easier to hold texture than the 1:1:1 crust. The flavor is ever so slightly tangy with the goat cheese and the higher dose of cauliflower is excellent - though I admit I still prefer the flavor of the other crust. The major advantage of this crust is after the initial bake, you can freeze the crust with 'raw' toppings easily and then pull it out and stick in the oven at 400F until a desired done-ness is achieved - homemade frozen pizza!
 |
| Smoked Goat Pizza - A Great Use of Leftovers |
Friday, May 1, 2015
1-1-1 Pizza Crust
Prep Time: 15 minutes Cook Time: 20 minutes Add to MyFitnessPal
I struggled with a similar recipe for a long time but for the life of me couldn't get a 'small' version of this pizza to work. Every time I tried to make this pizza, I ended up with either a pie far to large for me to eat before it went bad or else something more akin to goo than pizza crust. And yet, it was so simple 1-1-1 (similar to, but much more successful than a certain former politicians SIMS-derived 999 tax plan). The texture isn't perfect (I'll be posting the ideal texture version in a few minutes), but the flavor is excellent! This is probably my favorite crust, especially with some red pepper flakes mixed in for just a smidgeon of heat.
I struggled with a similar recipe for a long time but for the life of me couldn't get a 'small' version of this pizza to work. Every time I tried to make this pizza, I ended up with either a pie far to large for me to eat before it went bad or else something more akin to goo than pizza crust. And yet, it was so simple 1-1-1 (similar to, but much more successful than a certain former politicians SIMS-derived 999 tax plan). The texture isn't perfect (I'll be posting the ideal texture version in a few minutes), but the flavor is excellent! This is probably my favorite crust, especially with some red pepper flakes mixed in for just a smidgeon of heat.
 |
| Oh pizza, it's good to have you back |
Tuesday, April 28, 2015
Bari Omelet
Prep Time: 10 minutes Cook Time: 10 minutes Add to MyFitnessPal
You've all had an omelet before. Or, well, those of you who haven't either been living under a rock or else living with an unfortunate allergy (if that's you, I'm sorry, you've got it rough!) have had an omelet. The thing is, most omelets (especially those you get at a breakfast place) are loaded down with enormous amounts of fat, even more carbs, and surprisingly little protein. Not to mention all of the additives and artificial junk that gets in there.
A classic staple of continental cuisine, the omelet is actually the perfect vehicle for high quality protein and excellent taste. I've left greens out of this one - it's about as rich as they come. For those of you want more greens in your brunch, don't worry, I've got a frittata coming that's chock full. Or just add spinach, kale, collards, chard or other hearty greens to you onions when cooking - my particular favorite is chard.
You've all had an omelet before. Or, well, those of you who haven't either been living under a rock or else living with an unfortunate allergy (if that's you, I'm sorry, you've got it rough!) have had an omelet. The thing is, most omelets (especially those you get at a breakfast place) are loaded down with enormous amounts of fat, even more carbs, and surprisingly little protein. Not to mention all of the additives and artificial junk that gets in there.
 |
| The best part of waking up... |
Subscribe to:
Posts (Atom)