Today is the official launch of my website. After months of listening to weight-loss surgery patients, doctors, dieticians and other interested parties, I hope I have the formula right for helping everyone who is considering or who has had bariatric surgery to cook and eat well. My website and blog is about living and eating well after surgery. I never thought I would say this “but you can trust a skinny cook!” Don’t hesitate to get in touch and let me know how you find it.
This weekend also saw me celebrating my birthday with close family. We had a brunch style meal by the Thames in fabulously warm weather. I have no problems eating out and can generally find something on any menu to suit and enjoy. Everyone, save me, opted for steak and chips. It’s not that I don’t like chips (I steal 2 or 3 off someone else’s plate every now and then) but know the fat and sometimes carbs are too high for my new regime of eating. So, yesterday, I got to thinking about a ‘bariatric chip’. The recipe below is my first foray into this new territory…a chip made of swede, oven-roasted with thyme and Parmesan, and as crisp and crunchy as you would expect. It saves half the Calories and two-thirds of the carbs of the potato variety whilst only sacrificing 2g protein per normal portion.
Roast swede chips with Parmesan
WLS PORTION: 1/2
800g swede, peeled and cut into chips
1 tbsp oil
2 tbsp fresh thyme leaves
50g grated Parmesan
salt and freshly ground black pepper
1. Preheat the oven to 200C/gas mark 6.
2. In a bowl, toss the swede in the oil, thyme and half of the Parmesan until well coated.
3. Spread out in a roasting tin and cook in the oven for 35-40 minutes until the swede is cooked through and crisp on the edges.
4. Transfer to a warmed serving dish and while still hot sprinkle over the remaining cheese and salt and pepper to taste. Toss to mix.
Image courtesy of loveyourgreens.co.uk