Just get one look at me and you know I like to eat, but I also really like to cook.
That’s the original opening to this page. Now though, I have undergone Roux-en-Y (gastric bypass) surgery as a means of breaking free from a near lifetime of being overweight.
Now that I’ve had WLS (weight loss surgery), I don’t eat anything like I used to. In fact I started making some drastic changes in the months leading up to the surgery. I quit pop cold-turkey, not even diet. Started eating smarter… making … well, mostly better choices. And in April 2009 I am over 85 pounds lighter than I was a year ago.
But I do still eat, and I do cook.. probably more than ever. But my eating is changing big time. Getting enough protein is always a huge concern. And portions… right now I’m eating around 1/4-1/3 cup of food per meal. Eventually that will get up to about 1 cup.
And since I live alone, the stuff I cook will either need to keep/freeze really well, or be done in very small portions.
When it comes to most of my cooking, recipes are a guideline, not a set of rules. Even in baking - there are certain parts that really need to be followed to the letter, but there are also ways to personalize what you do. So while some of the stuff I post here may seem to be hard-coded recipes, I’ll often include options. And other times the recipe won’t really be a recipe, it will be a guideline, or template.
Most of what you’ll see posted here will be recipes “for one” (maybe even 1/2 you could say). Nearly all will be WLS friendly… either new stuff I come up with or taking old favorites and revamping them, but I may still be tossing a few family favorites, hand-me downs, and others I just want to somehow keep for posterity… and of course share.
Enjoy!