Ranking Pork King Good’s Savory Pork Rinds | Bariatric Friendly Snack Review

Lisa Kidd

Finding satisfying crunchy snacks after bariatric surgery can sometimes feel impossible — especially when you’re trying to stay low carb and prioritize protein. That’s why I was excited to try the savory flavored pork rinds from Pork King Good for another taste testing video on Bariatric Living with Lisa.

And let me tell you… these did NOT disappoint!

I tried several savory flavors and ranked them from my favorite to my least favorite. Every flavor had great crunch and bold seasoning, but a few really stood out as absolute winners for me.

One thing I love about pork rinds is that they’re naturally low carb and high in protein, making them a great option for bariatric and keto lifestyles. They’re also perfect when you want something salty and crunchy without reaching for potato chips.

If you’ve been searching for new bariatric-friendly snack ideas, these are definitely worth trying.

Be sure to watch the full video on Bariatric Living with Lisa to see my complete rankings and find out which flavor took the top spot!

Creamy Tortellini Soup with Fresh Garden Spinach

Lisa Kidd

There’s nothing better than harvesting fresh spinach from the garden and turning it into a warm, comforting homemade soup. In today’s Bariatric Living with Lisa recipe, I made a rich and creamy Tortellini Soup loaded with Italian sausage, vegetables, cheesy tortellini, and fresh garden spinach.

This recipe is hearty, flavorful, and incredibly easy to make in one pot. The fresh spinach adds beautiful color and freshness while the creamy broth and cheese tortellini make this meal feel extra cozy and satisfying.

One of my favorite parts of container gardening is being able to walk outside, harvest fresh ingredients, and immediately use them in recipes like this. It truly makes homemade meals taste even better!

Why You’ll Love This Recipe

  • Easy one-pot meal
  • Comfort food with fresh vegetables
  • Great way to use garden spinach
  • Creamy, rich, and satisfying
  • Perfect for meal prep or leftovers

Ingredients

1 pound ground Italian sausage, browned

1 onion, chopped

1 green bell pepper, chopped

1 8oz pack of sliced mushrooms

  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • ½ Tablespoon Adobo Seasoning
  • 1 tablespoon Italian seasoning
  • 2 teaspoon chicken bouillon powder 
  • 1/2 teaspoon salt
  • 4 cups chicken broth 
  • 1/4 cup cornstarch mixed and dissolved in 1/4 cup water
  • 36 ounces evaporated milk 
  • 12 ounce packet three cheese tortellini I used dried not fresh; choose any flavour you like
  • 5 cups fresh baby spinach
  • 1 cup milk, if needed

Instructions

  • Place the browned sausage, onion, carrots, celery, Adobo seasoning, Italian seasoning, chicken bouillon powder, salt, and broth in a Dutch oven. Cover and cook on Medium High until boiling and vegetables are tender.
  • Uncover and stir in the cornstarch mixture with the evaporated milk. Add the tortellini and the Spinach, mix well. Cover again and cook on Medium to Medium High heat until the soup has thickened, and the tortellini is soft and cooked through. You may need to add milk, a little bit at a time to thin out to your liking. Enjoy!

This soup is perfect for chilly evenings or anytime you want a comforting homemade meal without spending hours in the kitchen.

If you make this recipe, let me know how it turned out and what you’re growing in your garden this season!

Fresh Spinach Harvest From My Container Garden

Lisa Kidd

One of the most exciting parts of container gardening is finally getting to harvest something you’ve grown yourself! In my latest Container Garden Update video on Bariatric Living with Lisa, I shared the progress of my patio garden and harvested some beautiful fresh spinach.

Watching these plants grow from tiny seedlings into healthy, thriving greens has been incredibly rewarding. Container gardening has become more than just a hobby for me — it’s also a relaxing and enjoyable way to support a healthier lifestyle.

The spinach looked vibrant, fresh, and ready to use in so many healthy meals. Homegrown spinach is perfect for salads, omelets, smoothies, soups, stir-fries, and my Tortellini Soup. There’s just something special about eating food you grew yourself!

If you’ve been thinking about starting a container garden, don’t be intimidated. Even a small patio or balcony can produce fresh herbs and vegetables with a little care and patience.

Thank you so much for following along on my gardening journey! Be sure to check out the latest video on Bariatric Living with Lisa to see the spinach harvest and all the garden updates. 🌱💚

Viral High-Protein Pizza Bagel Using Rice Paper

Lisa Kidd

If you’ve been scrolling TikTok lately, you’ve probably seen the viral rice paper “bagel” trend. People are making breakfast bagels, cheeseburger bagels, and pizza bagels using rice paper instead of traditional dough.

Of course, I had to make a Bariatric Living with Lisa version… and WOW, this turned out so crispy, cheesy, and delicious!

This recipe is packed with protein and gives you all the pizza flavor without the heavy carbs of traditional bagels or pizza crust.

What I Used

  • Pork sausage
  • Chopped onion
  • Chopped green pepper
  • Sliced mushrooms
  • Tomato basil pasta sauce
  • Pepperoni
  • Mozzarella cheese
  • Eggs
  • Rice paper wrappers

How I Made It

First, I browned my sausage in a skillet with the onions, peppers, and mushrooms until everything was cooked and flavorful.

Then I scrambled eggs on a baking sheet. I dipped two rice paper wrappers into the egg mixture and overlapped them slightly on my cutting board.

Next, I layered on the sausage mixture, tomato basil sauce, pepperoni, and mozzarella cheese.

I rolled everything up lengthwise, then twisted it into a spiral shape to resemble a bagel.

Finally, I air-fried it at 350 degrees for 15 minutes until crispy and golden brown.

The Result

The outside gets crunchy and crispy while the inside stays cheesy, savory, and packed with pizza flavor. It honestly tastes indulgent while still being protein-forward and bariatric-friendly.

The best part is you can customize these with endless filling ideas:

  • Breakfast versions
  • Cheeseburger versions
  • Buffalo chicken
  • Taco-inspired fillings
  • Ham and cheese
  • Philly cheesesteak

This viral trend definitely lived up to the hype in my kitchen!

Dessert Pork Rinds Taste Test (High Protein, Low Carb Snack Review)

Lisa Kidd

If you told me I’d be eating dessert-flavored pork rinds, I probably wouldn’t have believed you… but here we are—and I’m glad I gave them a shot!

I recently found Pork King Good’s sweet-flavored pork rinds on TikTok and decided to do a full taste test for my Bariatric Living with Lisa channel.

The Flavors I Tried:

  • Cinnamon Churr-Whoa
  • Old Timey Butterscotch
  • Appley Cinnamon
  • Birthday Cake

My Honest Thoughts:

I went into this expecting them to be a little… questionable. But surprisingly, they were all really good! Each one had that crunchy, salty pork rind base with a sweet twist that actually worked.

The Winner 🏆

Old Timey Butterscotch was hands-down my favorite. The flavor was rich, sweet, and honestly felt like a treat—without the sugar overload.

Are They Worth It?

If you’re following a bariatric, low-carb, or keto lifestyle and struggle with sweet cravings, these are a great alternative. You’re getting protein in while still satisfying that dessert craving—which is a win in my book.

Final Verdict:

✔️ High protein
✔️ Low carb friendly
✔️ Surprisingly delicious

Would I buy them again? Absolutely—especially the butterscotch!

High-Protein Sugar-Free Tropical Parfait (Bariatric Friendly)

Lisa Kidd

If you’ve ever wished for a dessert that feels indulgent but still fits into your healthy lifestyle, this High-Protein Sugar-Free Tropical Parfait is exactly what you need.

This recipe combines creamy, fluffy filling with fresh tropical flavors and a satisfying crunch—without all the sugar. It’s perfect for bariatric patients, low-carb eaters, or anyone looking for a better-for-you treat.

🌴 Why You’ll Love This Recipe

  • High in protein to keep you full
  • Sugar-free and low-carb
  • Quick and easy to make
  • Perfect balance of creamy, fruity, and crunchy
  • Feels like a tropical getaway in every bite

🛒 Ingredients

  • 1 box sugar-free coconut key lime pudding mix
  • 1 vanilla protein shake
  • 8 oz cream cheese, softened
  • Fresh pineapple, chopped
  • Keto granola
  • Heavy cream
  • Sugar-free pineapple syrup
  • Sugar-free whipped topping

👩‍🍳 Instructions

  1. Mix pudding mix and protein shake until thick and smooth.
  2. In a separate bowl, whip heavy cream with sugar-free syrup until stiff peaks form.
  3. In another bowl, beat cream cheese until smooth.
  4. Combine pudding mixture with cream cheese until creamy.
  5. Gently fold in whipped cream.
  6. Chop fresh pineapple.
  7. Layer parfait: filling → pineapple → granola. Repeat layers.
  8. Top with sugar-free whipped topping and enjoy!

💡 Tips

  • Chill before serving for an even thicker texture
  • Swap pineapple for strawberries or mango for variety
  • Use small jars for portion control

💛 Final Thoughts

This parfait proves you don’t have to give up dessert to stay on track. It’s rich, satisfying, and packed with flavor—without the sugar crash.

One bite, and you’ll see why this feels like a tropical escape in every spoonful 🌴

Cooking with Chris: Easy Rotisserie Chicken Stir-Fry

Lisa Kidd

One of my favorite things about this new Cooking with Chris series is showing just how simple home cooking can be.

In this episode, Chris and I turned leftover rotisserie chicken into a quick stir-fry dinner packed with colorful vegetables and protein. This is one of those easy meals that feels wholesome, tastes amazing, and helps make the most of what you already have.

The combination of bell peppers, broccoli, frozen mixed vegetables, and tender chicken makes this recipe super versatile. The homemade stir-fry sauce adds just the right balance of savory, sweet, and a little warmth from the ginger.

For the bariatric lifestyle, this recipe works beautifully because you can:

  • focus on the chicken first for protein
  • load up on the veggies
  • serve over cauliflower rice for a lower-carb option
  • use it for meal prep leftovers

It’s budget-friendly, family-friendly, and beginner-friendly—which made it the perfect recipe for Chris to learn.

I hope this inspires you to turn simple ingredients into something delicious for your family too.

My Beginner Container Garden Update: Days 4–21

Lisa Kidd

One of the most exciting parts of starting my very first budget-friendly container garden has been watching the progress every single day.

In this update, I’m sharing how my seedlings changed from day 4 through day 21, and the growth has honestly surprised me!

I started this project using 2-inch Jiffy pots inside a foil baking pan with a plastic lid, creating a simple greenhouse effect on a budget. I planted a mix of herbs and vegetables, and now several of them are thriving.

Some seeds sprouted quickly, while others took more patience, which has been a great lesson for a beginner gardener like me. Seeing the tiny sprouts turn into stronger seedlings has been incredibly rewarding.

This journey fits perfectly into my Bariatric Living with Lisa lifestyle because growing fresh herbs and vegetables at home supports healthy cooking and meal prep.

I’m excited for the next step—moving these seedlings into containers and continuing the journey toward harvest!

High Protein Sugar-Free Blueberry Muffins (Easy 3-Ingredient Recipe)

Lisa Kidd

If you’re looking for an easy, high-protein recipe that actually tastes amazing, you have to try these blueberry muffins.

I found a version of this recipe going viral and knew I had to make it bariatric-friendly—and let me tell you, this one is a keeper. These muffins are soft, packed with blueberries, and have just the right amount of sweetness without any added sugar.

What I love most is how simple this recipe is. You only need three main ingredients, and it comes together in minutes.

Ingredients:

  • 1 box Pillsbury Zero Sugar Yellow Cake Mix
  • 1 (5.3 oz) Oikos Triple Zero Blueberry Greek Yogurt
  • 1 (11 oz) Member’s Mark Vanilla Protein Shake
  • 1 pint fresh blueberries

Directions:
Preheat your oven to 325°F. In a mixing bowl, combine the cake mix, yogurt, and protein shake until smooth. Gently fold in the blueberries.

Spray a cupcake tin with cooking spray and use an ice cream scoop to evenly portion the batter. Bake for 19 minutes or until set.

This recipe makes 19 muffins and is perfect for meal prep!

Final Thoughts:
These have quickly become one of my favorite go-to recipes. They’re easy, delicious, and perfect for a high-protein lifestyle after bariatric surgery.

Sweet & Spicy Southwest Breakfast Stack

Lisa Kidd

Sometimes the best recipes come from simply experimenting in the kitchen, and that’s exactly how this Sweet & Spicy Southwest Breakfast Stack came to life.

I wanted a breakfast that was hearty, full of flavor, and high in protein. After looking through what I had on hand, I decided to combine seasoned roasted sweet potatoes with a savory mixture of chorizo, ground beef, and onions, and then top it all with scrambled eggs and melted cheddar cheese.

The sweet potatoes are seasoned with chili powder, cumin, oregano, garlic powder, paprika, and just a touch of brown sugar substitute. This gives them a slightly sweet flavor with a warm, southwest-style spice.

Layered together, the combination of sweet potatoes, spicy chorizo, savory beef, fluffy eggs, and melted cheese creates the perfect balance of flavors.

This dish is filling, satisfying, and perfect for anyone looking for a high-protein breakfast while living the bariatric lifestyle.

2 cups sweet potatoes, diced
Chili powder
Cumin
Oregano
Garlic powder
Paprika
Brown sugar substitute
Salt

½ lb chorizo
½ lb ground beef
½ onion, diced

3–4 eggs
½ cup shredded cheddar cheese

Instructions

Preheat oven to 400°F.

Season diced sweet potatoes with chili powder, cumin, oregano, garlic powder, paprika, brown sugar substitute, and salt. Spread them on a baking sheet and roast until tender.

While the sweet potatoes are baking, cook the chorizo, ground beef, and diced onion in a skillet over medium heat until fully cooked. Drain excess grease.

Scramble the eggs in a separate pan. Once cooked, sprinkle shredded cheddar cheese on top and allow it to melt.

To assemble the stack, start with a layer of roasted sweet potatoes, then add the chorizo and beef mixture, and finish with the scrambled eggs and melted cheese.

Serve warm and enjoy!