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!

My camera is in the shop - sorry for the low photo quality

Cinnamon Vanilla Waffles

Prep Time: 5 Minutes                   Cook Time: 2-3 Minutes/Waffle               Add to MyFitnessPal

Since I started Smye's Baridelicious Foods, I've received well over 100 requests for a good waffle recipe, along with more than my fair share of, shall we say, indignant, inquiries as to why I hadn't posted one yet. To put it bluntly, waffles have been hard. It's fairly easy to make a low carb, high protein waffle that tastes good, but the resulting texture is usually awful. It's also quite straightforward to make a low carb, high protein waffle with great texture, but they tend to lack flavor. It's also not too hard to make one with amazing flavor, great texture and a whole lot of junk ingredients - which sort of defeats the whole purpose of this blog, no?

But finally, after well over two dozen attempts, I bring you Cinnamon Vanilla Waffles that taste great, have incredible texture, and have nothing in the way of artificiality about them.

Delicious, fluffy perfection

Oh, and they're pretty easy to make too. One batch makes six waffles that freeze & toast up wonderfully - though good luck eating a whole one in a single sitting.

Sour Apple Kale Smoothie

Prep Time: 3 Minutes                         Cook Time: 0 Minutes                       Add to MyFitnessPal

I'm not shy about the fact that I simply cannot stand the taste, the texture, or the overall savor of raw kale. Don't get me wrong, I know it's good for me, and I absolutely LOVE it wilted in a stir fry, pickled next to a sandwich, or mixed into soups and stocks. But raw? BLECH!

I've tried dressing it up in acidic salad dressings to soften the texture, I've massaged it, I've blended it, I've juiced it, I've even tried deeping meaningful conversation with it to improve our relationship. All to no avail.


Hey, that's actually pretty darned good!

Until now. Completely by accident, while attempting to make a magnesium nutrient slurry for the garden I discovered this incredible sour apple kale smoothie. Give it a try, I think you'll be as surprised as I was how delicious raw kale can actually be when a little home chemistry is applied.

Experiments in Charcuterie - Part 3: Duck Tasting & Goat Prosciutto Day 1

The duck is ready! And goodness is it amazing!

Surprisingly delicious (okay, not a surprise)

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?

5 Months, 135 Pounds Down

You've read my "What Does 100 lb Look Like?" page. You celebrated with me. Maybe you're pre-op and marveled a bit thinking "no way I can do that" (yes, yes you can!). Maybe you're post-op and you thought "wow, lookin' good, you're making great progress" (thank you!)

Or maybe you said to yourself "Really? I thought it would look like more!" If you're in that last camp, you read my mind. The next 35 pounds, however, was at least as significant, if not far moreso, than the first 100. What's after the jump will really blow your mind!

Experiments in Charcuterie - Part 2: Duck Prosciutto Recipe

A lot has happened on the charcuterie front since my last post. I'm about to begin the process of making my first violino di capra (whole leg goat prosciutto held like a violin when thinly sliced). But today I owe you an explanation of where I'm at in the process of the duck prosciutto and a how to so you can make your own. Don't worry, it's easier (and faster!) than you think.



The final product (I hope)

Spaghetti

Prep Time: 20 Minutes                         Cook Time: 3 Minutes                Add to MyFitnessPal

We've all tried for that perfect low-carb spaghetti - maybe it was pre-op, maybe post. We've been told time and again to try Zoodles, "just cut some zucchini like noodles and you'll be fine." First we boiled them and ended up with mush. Then we microwaved them and found our 'pasta' overly soft or else weirdly crunchy with a puddle of water at the bottom. It works, sure, but it's just not quite right, it might even get nauseating after a few bites when all we want is a little pasta. Today, that changes.


Zoodles that actually taste like noodles? YES!

Never again will you be stuck with 'pasta' that just doesn't hit the spot, with this little trick, your 'pasta' can and will actually taste like, and feel like, real al dente noodles.