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Bariatric

Return 2 Slender…Second Helpings

‘Return 2 Slender’…Second Helpings is the companion book to the original ‘Return to Slender’.

This book takes over from where ‘Return to Slender’ checked out. There’s new advice and inside knowledge on supermarket shopping; ideas and recommendations for eating out; some tips on ‘mindful eating’; some thoughts and guidelines for upping the exercise; and finally some hints or ‘red flags’ as to when things might be going off-plan and how to regain control.

Not intended as a replacement for ‘Return to Slender’ the first book, it is a valuable new additional one, that also covers some ideas for breakfast; some ideas for lunch; some delicious bariatric-friendly snacks and entertaining options; as well as over 50 new recipes.

Losing weight and keeping the pounds/kilos off after WLS Largely depends upon eating the right foods, with the right nutrition, in the right amounts (my 3 R’s). ‘Return 2 Slender … Second Helpings’ provides you with these additional tools and some recipes that will work alongside your surgery, to win the weight-loss battle.

“We were pleased to have been asked by Carol to act as guinea pigs and try out the new recipes for her new book…she knows we are hard to please. They are sensational and not to be missed!’
Emma and Louise, Gastric Sleeve and Gastric Band Patients

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Featured Posts

Welcome to Bariatric Cookery     If you are thinking about, have had, or are scheduled for bariatric (weight-loss) surgery – Gastric Bypass, Lap Band,Gastric Sleeve or Revision, you’ve found the UK’s number one website to support your new eating regime. Founded by a cookery writer and bariatric patient, Carol Bowen Ball, we know just[Read More]

This is most likely the final recipe that I shall share with you on the website (but you can continue to use those in the archive for a few more months) and since I didn’t want to leave you without something for the future it’s a breakfast dish that can be frozen and stashed away[Read More]

I have been experimenting with different kinds of pasta – many higher in protein than traditional wheat pasta and often more digestible. Some are made with pea protein, some use lentils, some other grains and one with A much reduced calorie content made with konjac flour (my version called them zero noodles – not quite[Read More]

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