I have them. This week, if the universe cooperates, I even have a video for you!
But first I have to address something important.
I got some comments on a few posts yesterday that jarred me. They seemed to be from the same person who posted anonymously and mostly criticized the use of certain ingredients in my recipes, including Splenda and sugar-free syrups.
Of course, I take comments like that to heart. I seek to serve the Foodie Nation and it sort of pained me to think maybe I didn't, but after I thought about it I realized those comments are an opportunity.
Thanks to several factors (including a mention by a very cool fellow post-op blogger) there are many new visitors to this site. Welcome!
If I had to say one thing about this site, me and my approach to food it is this: you'll find things are a bit different here. I don't like to simply list off a million ingredients and send you off into the universe to copy them in your kitchen like so many other sites. One thing I learned very early in this process is that people take recipes and change them - make them their own. And that is great!
That being said, it seems a much better use of my time to do two main things here at Bariatric Foodie. Firstly, I make all the mistakes in a recipe so you don't have to! I share the good, the bad and the ugly about what happens in my kitchen. Secondly, I try to share what I learn about how food works so that even if you never like any of my recipes, you know how to approach making over your own.
So to that anonymous poster, I have this to say. Here at Bariatric Foodie if you don't want to use Splenda, don't use it! Don't like sugar-free syrups? Leave those out too! Prefer to only cook on the stove? Go for it!
Because our motto around here at Bariatric Foodie is simple: Play with your food!
Are you a Bariatric Foodie? If so, join us!
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