The latest free Bariatric Cookery Newsletter has now been sent out to all subscribers – I hope you have had yours (check your inbox). It has some sage advice on using leftovers and repurposing food plus some new recipes for you to try with these thoughts in mind. If you haven’t subscribed
I’ve been away from home for the last week and boy have I noticed the difference with my eating. I have always maintained that with planning and resourcefulness you can find things and places to eat on the road. I still think so for a limited time … but it becomes trying after day
Eggs are my go-to food for much of the day. I love them at breakfast time (scrambled or baked); fall back on them for a packed lunch (often as a salad mixture); frequently dine on them for a main meal (as a frittata or omelette); and are my fail-safe snack when hunger genuinely strikes.
Autumn/Fall has to be one of my culinary favourite times of the year – the bumper harvest of squash, pumpkin, courgettes/zucchini, garlic, onions, roots, tomatoes, beets, aubergines/eggplant and abundance of herbs means I go into overdrive preparing what seems like truckloads of roasted vegetables at this time. Many can be gleaned at