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Goat cheese pizza Crust Prep Time: 15 minutes Cook Time: 35 minutes 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! Ingredients: Riced cauliflower - 4 cup Soft goat cheese (chevre) - 1/3 cup Egg - 1 Dried Basil - 1 Tbsp Dried Oregano - 1 Tbsp Salt - 2 tsp (not a 1, but hey) Red Pepper Flakes - 1 Tbsp (optional) Preparation: Preheat your oven to 400F Microwave the cauliflower until soft. Place cauliflower in a dish towel and wring out excess moisture (this is key!). Mix the still hot, now dry-ish cauliflower with the remaining ingredients thoroughly. Spread your 'dough' over a parchment lined baking sheet, aiming for roughly 1/4 in uniform thickness. Bake for 35 minutes or until just dry and beginning to nicely. Remove from the oven, top as desired, account for nutrition info of toppings, return to oven until surface cheese thoroughly melted. Cut into quarters, eat & store the remainder in a solid-walled container with parchment between slices. Good for roughly 1 week in the refrigerator. Nutrition (per 1/4 crust) Calories: 83 Fat: 4 g Carbs: 6 g Protein: 4 g Sodium: 136 mg

1-1-1 pizza Crust Prep Time: 15 minutes Cook Time: 20 minutes I struggled with a similar recipe for a long time but for the life of me couldn't get a 'small' version to work. 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. Ingredients: Riced cauliflower - 1 cup Shredded Lowfat Mozzarella - 1 cup Egg - 1 Dried Basil - 1 Tbsp Dried Oregano - 1 Tbsp Salt - 2 tsp (not a 1, but hey) Red Pepper Flakes - 1 Tbsp (optional) Preparation: Preheat your oven to 375F Microwave the cauliflower until soft. Place cauliflower in a dish towel and wring out excess moisture (this is key!). Mix the still hot, now dry-ish cauliflower with the remaining ingredients thoroughly. Spread your 'dough' over a parchment lined baking sheet, aiming for roughly 1/4 in uniform thickness. Bake for 15 minutes or until just dry and beginning to brown. Remove from the oven, top as desired, account for nutrition info of toppings, return to oven until surface cheese thoroughly melted. Cut into quarters, eat & store the remainder in a solid-walled container with parchment between slices. Good for roughly 1 week. Nutrition (per 1/4 crust) Calories: 73 Fat: 1 g Carbs: 4 g Protein: 11 g Sodium: 895 mg

Weekly photographs, lined up left to right helped me a TON! In a mirror I still look my full 415 to me, but in the photos the 323 is apparent.

@@LipstickLady and others, it's BACK! http://www.bariatricpal.com/chat/

@, I'd love to compare recipes - my very favorite Pizza Crust right now is cauliflower based and I'm curious how they compare. The issue I have with mine is I always make more than I anticipate and, as the only dairy-eater in my home, it often goes bad before I finish it. I'm working on a reduced-volume version but it never turns out quite right. That said, it sound like we hold a lot of the same values and beliefs around food and, once the blog is up and running (today is the last day I'm accepting name recommendations) I'd love to feature some of your recipes.

@@ShellMilliner, thank you!

@@Grammie2x, I think it depends on a number of factors - I know I went through phases 1-4 much more quickly than most folks on here and that my phases 1-4 had different 'rules' than a lot of the phases I've seen online. I'd ask your NUT to be sure, but for my phase 3 these would have been A-Okay.

@@Stevehud, I love it. Definitely pronounced like eye

Pink Pickled Eggs Prep Time - 5 Minutes Cook Time - 40 minutes Pickling Time - 10-30 days Maybe you've had pickled eggs at the store. Maybe you liked them. If you did, I think you're a little odd, but we can still be friends. Maybe you hated them, in that case I'm with you. I was doubtful at first when my partner first suggested I look into pickling an excess of duck eggs. However, I was getting 2-3 dozen eggs a day and, despite selling to 30 families, had a huge surpluss, so I figured what the heck. I'll go for it. It took some serious trial and error, but WOW, these are incredible! I've used chicken eggs for this recipe as I doubt most of you have duck eggs (though duck eggs are FAR superior) and the calorie count below is a bit of an overestimate as it assumes you drink all the pickling liquid and eat 1/3 of a beet with every egg. So enjoy freely. An adaptation from a recipe I first read in Mother Earth News, these make an eggcellent Breakfast on the go! Ingredients Eggs, Hard Boiled & Peeled - 12 Apple Cider Vinegar - 2 cups Water - 1.5 cups Stevia Powder - 3 tsp Non-Iodized Salt - 2 tsp Allspice, Whole - 1 tsp Cinnamon, Whole - 1/2 stick Cloves, whole - 1/2 tsp Beets (2" diameter), topped, scrubbed & cut into quarters - 4 Preparation: Pack eggs into a sterilized quart jar. Add everything else to a medium saucepan and bring to a boil over medium heat. Cover, reduce heat to a simmer and simmer for roughly 30 minutes until beets are easily pierced. Strain out the beets (you can eat them partially (1/3 at a time) alongside the eggs, or whatever you like). Chill the liquid until room temperature at the hottest. Pour over the eggs, screw on the lid, and pop the whole mess into the fridge. Give them at least 10 days before you serve, but feel free to eat one a day, one every other day, or whatever timing you want to figure out how you like them best. My favorite is roughly 15 days. Nutrition - assuming you eat everything: Calories: 87 Fat: 5 g Carbs: 4 g Protein: 7 g Sodium: 486 mg

@@jess9395, as you're prepping for goats, check out http://hoeggerfarmyard.com/the-farmyard/the-dairy/dairy-goat/ and Storey's Guide To Raising Dairy Goats. It sounds like you've got a good handle on goats already, but I wonder if these resources might not help sway your husband

Smoked Leg of Lamb (goat) Prep Time - 5 minutes Wait Time - 45 minutes Cook Time - 2-4 hours As I mentioned in my smoked chicken recipe, I LOVE smoked foods. I'm all about the flavors of the world around me and keeping things as natural and close to the earth from whence my sustenance comes (since I can't know how the sun actually tastes without going near a nuclear fusion reaction). And the flavors around me include the wild trees that grow in the woods around my farm (as well as those that grow near family in other parts of the country). I have actually never prepared this recipe with lamb, but with young goats from the farm. My chef friend, on the other hand, raises lamb and when we did a blind taste-test, we both couldn't tell them apart, so lamb from your local grocer should be fine with this recipe. Ingredients: Butterflied Leg of Lamb - 1.5-2 lb Minced Garlic - 1.5 tsp (or more, 1 Tbsp if you're a garlic fiend like my partner) Salt - 2 tsp Black Pepper - 1.5 tsp Onion powder - 2 tsp Fresh rosemary leaves - 1 tsp Hickory wood - 3-4 'chunks' (pegan, almond, and alder also work well. My favorite (if you can get it) is dried blackberry vines. Weird, I know, but phenomenal) Preparation: Preheat your smoker and soak your hickory. Mix all herbs and spices with garlic into a thick paste - leaving out the rosemary leaves. Don't lick your fingers, it smells amazing but the taste raw leaves much to be desired. Rinse and pat dry leg of lamb. Lay out with the side through which the bone was removed up. Sprinkle evenly with rosemary. Roll up the leg of lamb so it is as long and thin as possible, tie with kitchen twine. Rub the outside of the lamb evenly with your herb paste. Then place into a foil 'boat' which you very loosely close over the top of the lamb. Add hickory to the smoker, and allow to come back up to heat while the lamb sits in its run. Smoke the lamb until the internal temperature reaches 135 F - if you don't have a thermometer, this is about when the lamb will feel roughly like your cheek in terms of firmness when you poke it with your finger. Remove from the smoker and place directly on a preheated grill on high. Grill each side for 30-45 seconds, just long enough to sear/caramelize the outside of the lamb. Tent the lamb in foil for 15 minutes. Slice across the grain into 8 even medallions and savor the delicious flavor. Nutrition (per slice from 2 lb raw): Calories - 111 Fat - 5 g Carbs - 1 g Protein - 15 g Sodium - 667 mg Note: This is FANTASTIC with a side of wilted mixed hearty greens (kale, chard, etc). Just don't cook your greens in too much grease (or any). OR, take my favorite route and grill bok choi and chard for a more barbecue-esque side.

@@Alex Brecher, Thank you for your thoughtful response. If you give any of these a try, do let me know what you think. Also, when I start the blog and if I, as suggested by @@Tanika81, do ever publish a cookbook - would it be acceptable for me to post links to both here on BariatricPal? And/or do you, given your role within the WLS community, have any resources you could point me towards to get that ball rolling? @@KateP, I think my NUT was coming from a place of "most american's eat junk, at least the macronutrient profiles of these foods are in line with dietary recommendations and don't require any prep." I'm disgusted by the actual foods she's suggested, but appreciate the 'harm reduction' approach - even if I wish it had been followed up with 'but, I most recommend whole, nutritious, fresh foods.' To her credit, when I told her I would not be eating the junk suggested, she was very supportive and has been collecting some of my recipes to share with future clients @@drmeow, Thank you! I'll add your vote to the tally. Currently it's looking like that will be the tagline rather than the title, but I'm giving it until Wednesday or so to make a decision and actually get to URL for the blog.

@@Tanika81, thank you so much for the feedback, I'm gratified to hear that you liked them. Also, the book title is awesome, you'll absolutely be in the 'special thanks to' section

@@jess9395, Yep, we raise kinders, a dual purpose breed both for milk to make cheese, soap & lotion and for meat. I love my goats and recommend them to nearly anyone. If you're interested in goats, see if you can't find someone near you who raises them and ask to see their operation and ask as many questions as you can. Also I recommend trying to make a batch of cheese before you get goats to make sure you like it as much as I do

@@jess9395, thanks, glad to know I'll have at least 1 reader . And yes, I really lost 86 lb in 3 months. My weight loss rate has slowed WAY down though, but being a young man definitely is an asset here (and in no way fair to anyone else). Also, to you and @@MichelleTN, thank you for your input, your thoughts are invaluable.

@@Stevehud, HA! I love those, thank you!

@Lisaanewme76, do let us know what you think of them!

Personal Pizzas Prep Time - 5 minutes Cook Time - 2-5 minutes This one is a little bit of a 'cheater' recipe. I'm going to make the assumption that you've already made up some BariBread, that you are using jarred sauce (my partner & I make up several dozen jars & can them every summer). Don't make your own sauce yet? Don't care for the stuff at the store? Don't worry - I'll be doing a series of posts on sauces in the next few days, so I've got you covered. For the sake of this recipe, I'm using the 365 marinara sauce in a jar for the nutrition info. All in all though, so long as you don't buy a sugar-bomb, you shouldn't have any problem finding a suitable sauce. Note: This recipe works best with spongy BariBread rather than a crispier piece. Ingredients: BariBread - 1 Slice Marinara Sauce - 2 Tbsp Turkey Pepperoni - 4 Pieces Mozzarella, Part Skim - 25 g Preparation: Spread your marinara thinly on the flat side of your slice of BariBread. Dice the pepperoni into roughly square cm pieces and spread over the marinara. Top with an evenly spread layer of mozzarella. Place on a baking sheet and broil on low until cheese is melted and slightly browned. Depending on the temperature of your broiler you may want to microwave the whole thing for 15 seconds prior to broiling to make sure the 'crust' is warm also. Nutrition: Calories: 152 Fat: 9 g Carbs: 5 g Protein: 13 g Sodium: 117 mg

@@ssourgirl, thank you for the input!

@@Sunshine_Gal, absolutely! I particularly like burgers on these (though, as I said in the recipe, good luck eating more than even 1/3 of that burger in a meal). My neighbor made sloppy joes with one of his and it worked well. Just let them cool first. If they're hard/crackly like a hardened meringue, they won't be quite as good, but will still work. I think you'll be surprised by how different they taste from meringue. Good luck and keep us posted!