~~posted by Jen
|Roasted Shrimp and Brussels Sprouts|
Nik and I have talked about our different styles and approaches to cooking quite a bit over the years. As most of y’all may know, she didn’t really cook all that much prior to WLS. Post-op, cooking became a necessity in order to make sure her nutritional goals were met. I’ve always loved to cook (maybe THAT’s how I got to 495 lbs lol), so we come from kind of different perspectives. As we’ve done more Pouch Parties and support group meetings, we discovered that lots of our Poucher friends were just like us! Either they loved to cook and always had, or were just starting their kitchen adventures. We were surprised to discover that the vast majority of of our post-op WLS friends never really learned to cook, even the most basic techniques.
With that in mind, we decided to create a new weekly post called Bariatric Foodie (BF) Basics. It will be posted every Sunday and include different types of cooking techniques and ways to use those off the wall ingredients we’d never heard of prior to having weight-loss surgery. Today I happen to be roasting a chicken for dinner, so this week’s feature is Roasting. Keep an eye out for that a little later this afternoon. Just to whet your appetites for future features, some of the upcoming BF Basics posts include: Pie Crusts, TVP, and Greek Yogurt. Hit us up if there is something specific you’d like to see featured here, whether it’s an ingredient or a technique. Play with your food, people!!
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