Tag: #lowcarb

Carnivore-Style Beef & Sausage Queso Bake

Lisa Kidd

There are some recipes that just scream comfort food, and this Carnivore-Style Beef & Sausage Queso Bake is definitely one of them!

I recently made a Carnivore Beefy Queso Bake and decided to put my own spin on it. I added pork sausage and shredded queso cheese, and I’m so glad I did! The combination of seasoned ground beef, savory sausage, creamy cheese, and that golden cheesy topping made this casserole absolutely delicious.

It’s hearty, creamy, cheesy, and packed with flavor.

Why I Love This Recipe

As someone who focuses on protein-forward, low-carb recipes, I love finding meals that feel indulgent while still fitting into the way I like to eat.

This bake combines ground beef and pork sausage with cream cheese, heavy cream, cheddar cheese, queso cheese, eggs, and sour cream.

And let’s talk about that topping! The casserole bakes until the center is set and the cheese on top is melted with beautiful golden edges.

Ingredients

  • 1 lb ground beef
  • 1 lb pork sausage
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4 oz cream cheese
  • ½ cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded queso cheese
  • 2 large eggs
  • ¼ cup sour cream

How to Make It

Start by preheating your oven to 375°F and preparing an 8×8-inch baking dish.

Brown the ground beef and pork sausage together in a large skillet, breaking the meat into crumbles as it cooks. Season with salt, smoked paprika, garlic powder, and onion powder.

Reduce the heat and stir in the cream cheese until melted. Add the heavy cream and simmer briefly until the mixture becomes thick and glossy.

In a separate bowl, whisk together the eggs, sour cream, half of the cheddar cheese, and half of the queso cheese. Stir that mixture into the warm beef and sausage mixture.

Transfer everything to your prepared baking dish and top with the remaining cheddar and queso cheese.

Bake for 18–22 minutes, until the center is set and the cheese is melted with golden edges. Let it rest for about 8 minutes before serving.

My Twist on the Recipe

The original recipe was titled Carnivore Beefy Queso Bake. I made it my own by adding sausage and shredded queso cheese, which gave it even more savory flavor and cheesiness.

And let me tell you… that cheesy top was AMAZING! 🧀

Final Thoughts

If you’re looking for a hearty, cheesy, protein-packed comfort food recipe, this Carnivore-Style Beef & Sausage Queso Bake is definitely worth trying.

It’s simple, flavorful, and makes a wonderfully satisfying meal.

If you make my version, I’d love to hear what you think!

❤️ Happy cooking from Bariatric Living with Lisa!

Pumpkin Cheesecake Protein Coffee

Lisa Kidd

There is something about waking up to the smell of pumpkin spice that makes a fall morning feel extra special. 🎃🍂

This morning, I decided to get ahead of the game and create a Pumpkin Cheesecake Protein Coffee for Bariatric Living with Lisa, and I’m so glad I did!

This coffee combines creamy cheesecake flavor, pumpkin spice, maple bourbon pecan, and homemade pumpkin cold foam into one delicious three-layer drink.

And the best part? It isn’t just delicious—it fits perfectly into the kind of coffee I love making: high-protein, low-carb, and sugar-free.

☕️ Why Add Pumpkin Pie Spice to the Coffee?

Instead of simply adding pumpkin spice to the finished drink, I added Pumpkin Pie Spice directly to my Folgers coffee grounds before brewing.

When the coffee started brewing, my entire kitchen smelled like fall!

The pumpkin spice infused the coffee with a warm, cozy flavor that made the perfect foundation for this drink.

🎃 The Three Delicious Layers

One of my favorite things about this coffee is that you can actually see the three layers in the glass.

1. Cheesecake Layer

I started with a vanilla protein shake and added 2 teaspoons of sugar-free cheesecake pudding mix.

I mixed it really well until the pudding mix was completely incorporated.

This creates a creamy cheesecake-flavored base that makes this coffee taste like dessert!

2. Pumpkin-Spiced Coffee Layer

Next, I added ice and a drizzle of Maple Bourbon Pecan Skinny Syrup.

Then I poured in my freshly brewed pumpkin-spiced coffee.

The maple bourbon pecan flavor pairs beautifully with the pumpkin spice and cheesecake.

3. Pumpkin Cold Foam

Now for my favorite part!

I combined:

  • Heavy cream
  • A drizzle of Maple Bourbon Pecan Skinny Syrup
  • A spoonful of pumpkin puree

I frothed everything together until it became light and creamy, then gently poured the pumpkin cold foam over the coffee.

Finally, I sprinkled a little Salted Caramel Salt over the top.

🤎 The Finished Coffee

The combination is incredible!

You get creamy cheesecake flavor from the bottom, rich pumpkin-spiced coffee in the middle, and a fluffy pumpkin cold foam on top.

The Maple Bourbon Pecan Skinny Syrup ties everything together and adds a delicious fall sweetness without adding regular sugar.

And visually, those three layers make this coffee so much fun to serve!

🎃 Pumpkin Cheesecake Protein Coffee Recipe

Ingredients

Cheesecake Layer

  • Vanilla protein shake
  • 2 teaspoons sugar-free cheesecake pudding mix

Coffee Layer

  • Folgers coffee
  • Pumpkin Pie Spice
  • Ice
  • Maple Bourbon Pecan Skinny Syrup

Pumpkin Cold Foam

  • Heavy cream
  • Maple Bourbon Pecan Skinny Syrup
  • Pumpkin puree

Topping

  • Salted Caramel Salt

Instructions

  1. Add Pumpkin Pie Spice to your coffee grounds and brew your coffee as usual.
  2. Pour your vanilla protein shake into a mason jar.
  3. Add 2 teaspoons of sugar-free cheesecake pudding mix and stir until well combined.
  4. Add ice to the jar.
  5. Drizzle in some Maple Bourbon Pecan Skinny Syrup.
  6. Pour the pumpkin-spiced coffee over the ice.
  7. For the cold foam, combine heavy cream, Maple Bourbon Pecan Skinny Syrup, and pumpkin puree.
  8. Froth until thick and creamy.
  9. Spoon or pour the pumpkin cold foam over the coffee.
  10. Finish with a sprinkle of Salted Caramel Salt.
  11. Give it a stir before drinking and enjoy!

🍁 A Cozy Fall Coffee Without Giving Up Your Goals

One of the things I love most about making my own coffee creations is that I don’t have to give up the flavors I love just because I’m living a bariatric lifestyle.

Pumpkin spice season doesn’t have to mean giving up your protein goals!

This Pumpkin Cheesecake Protein Coffee gives me all those cozy fall flavors while keeping my coffee protein-forward, low-carb, and sugar-free.

And honestly… waking up to the smell of pumpkin spice coffee brewing might just be the best part! ☕️🎃

If you make this recipe, let me know what you think. I’d also love to know what fall coffee creation I should make next!

💕 Welcome to Bariatric Living with Lisa—where we’re finding delicious ways to live well, one bite and one sip at a time.

The BEST Carnivore Pizza Casserole (High-Protein & Low-Carb!)

Lisa Kidd

Sometimes you make a recipe that’s good…and sometimes you make one that immediately goes into your regular meal rotation. This Carnivore Pizza Casserole is definitely the second one!

I recently watched Becky from @EatLikeIts1965 make this recipe, and it looked so delicious that I just had to try it for myself. After one bite, I completely understood why people love it so much. It has all the comforting flavors of pizza without the crust, making it perfect for anyone following a bariatric, keto, carnivore, or low-carb lifestyle.

What Makes This Recipe So Good?

The star of this casserole is Becky’s incredibly rich and creamy white sauce. I doubled the recipe because I wanted every bite to be extra creamy, and it was absolutely worth it!

I layered my casserole with:

  • Shredded chicken
  • Ground beef
  • Bacon crumbles
  • Pepperoni
  • Mozzarella cheese
  • Double batch of the creamy white sauce

Once baked, everything melts together into a cheesy, hearty casserole that’s loaded with protein and packed with flavor.

Creamy Carnivore White Sauce Ingredients

  • 2 tablespoons butter (28 g)
  • 2 ounces cream cheese, softened (57 g)
  • 1/2 cup heavy cream (120 mL)
  • 1/2 cup freshly grated Parmesan cheese (50 g)
  • 1/4 cup sour cream (60 g)
  • Salt to taste (optional)

Directions 1. In a small saucepan over low heat, melt the butter. 2. Add the cream cheese and heavy cream, whisking until smooth. 3. Stir in the Parmesan cheese and continue whisking until melted and fully incorporated. 4. Remove the pan from the heat and allow it to cool for about 1 minute. 5. Whisk in the sour cream until smooth and creamy. Taste and add salt if desired. — Carnivore & Keto Pizza Bowl Layer your favorite cooked meats, pizza sauce of choice (this white sauce or Rao’s Pizza Sauce), and mozzarella cheese in an oven-safe baking dish. There is no right or wrong way to build it—customize it with your favorite ingredients and amounts.

Baking Instructions

After assembling the casserole:

  • Bake covered at 350°F for 25–30 minutes.
  • Remove the lid.
  • Continue baking another 5–10 minutes, or until the cheese is beautifully golden and bubbling.

Your kitchen will smell just like your favorite pizza restaurant!

Why I Love It

Since my bariatric surgery, I’ve been looking for meals that are filling, satisfying, and high in protein. This casserole checks every box. It doesn’t leave me feeling like I’m missing out on pizza at all.

It’s also perfect for meal prep because leftovers reheat beautifully, making lunch or dinner quick and easy throughout the week.

Thank You, Becky!

I want to give a special thank you to Becky from Eat Like It’s 1965 for sharing her delicious white sauce recipe that inspired this casserole. If you enjoy carnivore or keto recipes, I highly recommend checking out her YouTube channel for more fantastic meal ideas.

If you make this recipe, I’d love to hear what you think! Leave me a comment on YouTube and let me know your favorite pizza toppings to add to this casserole.

Happy cooking!

Lisa
Bariatric Living with Lisa

High-Protein Tiramisu-Inspired Overnight Pudding

Lisa Kidd

If you love the flavors of tiramisu but want a simpler, higher-protein, lower-carb, and sugar-free option, this Tiramisu-Inspired Overnight Pudding is a delicious treat to try!

This easy recipe combines creamy vanilla Greek yogurt, vanilla protein shake, chia seeds, and espresso for a delicious coffee-flavored pudding. A dusting of unsweetened cocoa powder on top gives it that classic tiramisu-inspired finish.

It comes together in just minutes and sets overnight in the refrigerator, making it a great option for an easy breakfast, snack, or dessert.

Ingredients

  • 2 tablespoons chia seeds
  • ½ cup vanilla Greek yogurt
  • ¼ cup vanilla protein shake of your choice
  • 1 teaspoon Nescafé Espresso
  • Unsweetened cocoa powder, for topping

Instructions

  1. Add the chia seeds, vanilla Greek yogurt, vanilla protein shake, and espresso to a bowl or container.
  2. Stir thoroughly until all the ingredients are well combined.
  3. Sprinkle unsweetened cocoa powder over the top.
  4. Cover and refrigerate overnight.
  5. The next day, stir if desired and enjoy your delicious tiramisu-inspired protein pudding!

Why You’ll Love This Recipe

This recipe is:

  • High in protein
  • Low in carbohydrates
  • Sugar-free
  • Easy to prepare
  • Perfect for meal prep
  • A delicious way to satisfy a coffee and chocolate craving

The espresso and cocoa powder give this pudding those delicious tiramisu-inspired flavors, while the Greek yogurt and protein shake help make it a more protein-forward option.

Bariatric-Friendly Recipe Note

This is a simple recipe that can be enjoyed as part of a protein-forward lifestyle. As with any recipe, portion sizes and individual tolerance can vary, especially after bariatric surgery. Always follow the recommendations and guidance of your healthcare team.

If you try this recipe, I hope you enjoy this simple and delicious twist on tiramisu! ☕🍫💕

Celebrating 100 Subscribers with High-Protein Low-Carb Tiramisu!

Lisa Kidd

I can hardly believe it—Bariatric Living with Lisa has reached 100 subscribers! 🎉💯

This may be my first 100 subscribers, but each and every one of them is incredibly special to me. I wanted to create a video that was more than just a recipe. I wanted to celebrate the people who have supported my channel and let them know how truly grateful I am.

To celebrate, I made a special High-Protein, Low-Carb Tiramisu! ☕🍫

A Special 100 Subscriber Celebration

For the video, I created a fun celebration setup with confetti falling over the words “100 Subscribers.” I also made a special dessert with the number 100 candles to mark this milestone.

Then I took everyone into the kitchen with me to make a healthier version of one of my favorite classic desserts: tiramisu!

After making the dessert, I returned to the celebration area for a taste test. It was such a fun way to celebrate this milestone with everyone who has supported my channel.

High-Protein Low-Carb Tiramisu

This tiramisu begins with homemade coconut-flour ladyfingers. The recipe combines separated eggs, sifted coconut flour, sweetener, vanilla, and whey protein powder to create the ladyfingers. The batter is carefully folded together to help preserve the air whipped into the egg whites before being piped and baked.

Once cooled, the ladyfingers are lightly flavored with espresso. Because coconut flour absorbs liquid quickly, they need to be handled carefully. The recipe recommends dipping them very quickly or drizzling the espresso over them instead of soaking them for too long.

The creamy filling is made with mascarpone cheese, heavy whipping cream, Splenda, and vanilla extract. The whipped cream is folded into the sweetened mascarpone mixture to create a creamy filling for the tiramisu.

The tiramisu is assembled by layering the espresso-treated ladyfingers with the mascarpone cream. After the final layer of cream, the top is dusted with unsweetened cocoa powder. The dessert then needs to chill for several hours, with overnight chilling recommended in the recipe for the best texture.

Thank You for 100 Subscribers!

I am so thankful for everyone who has watched my videos, subscribed to my channel, left comments, shared my content, or simply taken the time to stop by and spend a few minutes with me.

Bariatric Living with Lisa is about more than just recipes. It is about finding ways to enjoy food, creating healthier versions of recipes, sharing bariatric-friendly ideas, and enjoying life along the way.

I am so excited to see where this journey takes us next!

Thank you for being part of the Bariatric Living with Lisa family. ❤️

Here’s to the next milestone! 🎉💯

Watch the Celebration Video

Come celebrate 100 subscribers with me and watch me make this High-Protein Low-Carb Tiramisu!

Lisa’s High Protein Low Carb Tiramisu

Nut-Free Keto Ladyfingers Recipe

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Yield: 21 ladyfingers [12]

Ingredients

  • 5 large eggs, separated (room temperature), but really needed 6 large eggs, separated.
  • ½ cup coconut flour, sifted
  • ½ cup Splenda (divided into two ¼-cup portions)
  • ¼ cup unflavored whey protein powder (helps provide structure so they don’t deflate), but really could use less, about a 1/8 cup.
  • 1 tsp vanilla extract
  • ¼ tsp cream of tartar (optional, helps stabilize the egg whites)
  • Pinch of salt [6, 7, 13, 14, 15]

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. [6, 12, 16]
  2. Whip the egg whites with a pinch of salt and the cream of tartar using an electric mixer until foamy. Slowly rain in ¼ cup of your sweetener, whipping continuously until you achieve very stiff peaks. Set aside. [6, 7, 17, 18, 19]
  3. Beat the egg yolks in a separate bowl with the remaining ¼ cup of sweetener and vanilla extract for 3–4 minutes until thick, pale, and ribbons form. [6, 7, 20]
  4. Combine the dry ingredients by whisking the sifted coconut flour and whey protein powder together in a small bowl. [6, 21]
  5. Gently fold the mixtures together. Use a rubber spatula to fold a third of the whipped egg whites into the yolk mixture. Alternating in batches, gently fold in a portion of the flour mixture and the remaining egg whites. Mix very gently to avoid deflating the air bubbles. [6, 22]
  6. Pipe the ladyfingers by transferring the batter into a pastry bag fitted with a wide, round tip. Pipe 3-inch long logs onto your lined baking sheet, leaving an inch between each one. [6, 12, 23, 24]
  7. Bake for 12–15 minutes until the edges are golden brown and the tops feel lightly springy. [6, 25]
  8. Cool completely on the baking sheet before moving them. They will crisp up slightly as they cool down. [6, 26, 27]

Pro Tips for Success

  • Sift the Flour: Coconut flour is notoriously clumpy. Sifting it ensures it incorporates smoothly without leaving chalky pockets in your delicate batter.
  • Watch the Coffee Soak: If you are using these for a keto tiramisu, dip them into the espresso quickly. Coconut flour sponges soak up liquid much faster than wheat or almond flour versions and can fall apart if left submerged for more than a second or two. [1, 6, 7, 28, 29]

2. The Espresso Dip Strategy

Coconut flour acts like a dense sponge. If you submerge these ladyfingers like traditional wheat ones, they will dissolve into paste. [4]

  • The Technique: Do not submerge them. Instead, pour your espresso into a wide, shallow bowl. Take a ladyfinger and drop it into the liquid, counting “one” (about 0.5 seconds), flip it instantly, count “two”, and remove it immediately. [4, 8, 9]
  • Alternative Method: Lay all your baked ladyfingers flat in your Tiramisu dish first. Use a pastry brush or a teaspoon to gently drizzle the espresso over each cookie. This gives you total control over the moisture. [10, 11]
  • Sweetening the Espresso: Add 2 tablespoons of Granulated Splenda directly into your warm espresso before dipping to counteract the intense bitterness. [10, 11]

3. Making the Splenda Mascarpone Cream

To complete your Keto Tiramisu, replace the traditional sugar in the cream filling using this quick keto assembly: [12]

Ingredients

  • 8 oz (250g) Mascarpone cheese, room temperature
  • 1 cup Heavy whipping cream, chilled
  • ⅓ cup Granulated Splenda
  • 1 tsp Vanilla extract
  • Unsweetened cocoa powder (for dusting) [4, 8, 10, 13, 14]

Instructions

  1. Whip the cream: In a cold bowl, whip the heavy cream and vanilla extract until stiff peaks form. Set aside.
  2. Blend the cheese: In a separate bowl, beat the room-temperature mascarpone cheese and the ⅓ cup of Splenda together until completely smooth and creamy.
  3. Fold: Gently fold the whipped cream into the sweet mascarpone mixture using a rubber spatula until combined.
  4. Assemble: Layer your lightly-espresso-soaked ladyfingers at the bottom of a dish. Spread half the cream on top. Add a second layer of soaked ladyfingers, followed by the remaining cream.
  5. Chill: Dust the top generously with unsweetened cocoa powder. Cover and refrigerate for at least 4 to 6 hours (overnight is best). This chilling window is mandatory for coconut flour ladyfingers to set firmly and mimic the texture of traditional Tiramisu.

What should I make to celebrate the next milestone? Let me know in the comments! 💬

Soft & Delicious Cottage Cheese Protein Cookies

Lisa Kidd

If you’re craving cookies but want something a little healthier, these Cottage Cheese Protein Cookies are going to become one of your favorites!

I know cottage cheese in cookies might sound unusual, but trust me—it creates a wonderfully soft texture while adding extra protein. Combined with rolled oats, peanut butter, and sugar-free salted caramel syrup, these cookies are hearty, satisfying, and naturally sweet without tasting “healthy.”

One of my favorite things about this recipe is how simple it is. Everything mixes together in one bowl, and they’re ready in just minutes. The biggest tip is not to overbake them. Pull them from the oven after about 11 minutes, and they’ll stay soft and tender inside.

Ingredients

  • 1 cup cottage cheese
  • 2 cups rolled oats
  • ½ cup peanut butter (or almond butter)
  • ¼ cup Salted Caramel Skinny Syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • Pinch of salt
  • Optional: Sugar-free chocolate chips or raisins

Directions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. Mix together the cottage cheese, oats, and peanut butter.
  3. Stir in the Skinny Syrup, vanilla, cinnamon, baking powder, and salt until a thick dough forms.
  4. Fold in chocolate chips or raisins if desired.
  5. Scoop the dough onto the baking sheet using a small cookie scoop.
  6. Flatten each cookie slightly since they won’t spread much while baking.
  7. Bake for 11 minutes.
  8. Allow the cookies to cool for 5–10 minutes before enjoying.

My Tips

  • Blend the cottage cheese first if you’d like a smoother cookie.
  • Don’t overbake them—they’re best when they’re still soft in the center.
  • Store leftovers in an airtight container in the refrigerator for an easy grab-and-go protein snack.

These cookies are a wonderful option for anyone following a bariatric lifestyle, trying to increase their protein intake, or simply looking for a healthier alternative to traditional cookies.

If you make this recipe, I’d love to hear what you think! Leave a comment on the YouTube video and let me know if you added sugar-free chocolate chips, raisins, or another fun mix-in.

Happy baking!

– Lisa ❤️ | Bariatric Living with Lisa

2-Ingredient Viral Parmesan Bites

Lisa Kidd

Sometimes the simplest recipes are the best ones, and these 2-Ingredient Parmesan Bites prove exactly that!

If you’ve been scrolling through social media lately, you’ve probably seen this viral recipe making the rounds. I had to give it a try, and I’m happy to report that they’re crispy, cheesy, satisfying, and a wonderful high-protein snack for anyone following a bariatric or low-carb lifestyle.

One of my favorite things about this recipe is that it only takes two ingredients that many of us already have in the refrigerator.

Ingredients

  • 5 ounces grated Parmesan cheese
  • 2 egg whites

Directions

  1. Combine the grated Parmesan cheese and egg whites in a bowl.
  2. Mix until well combined.
  3. Roll the mixture into bite-sized balls.
  4. Place them on a tray or plate and freeze for 2 hours.
  5. Air fry at 400°F for 10 minutes, or until golden brown and crispy.

Serve warm with your favorite sugar-free marinara sauce for dipping.

Why I Love This Recipe

As someone living a bariatric lifestyle, I’m always searching for recipes that are:

  • High in protein
  • Low in carbohydrates
  • Quick and easy to prepare
  • Made with simple ingredients
  • Full of flavor

These Parmesan Bites check every box. They’re perfect as an afternoon snack, party appetizer, or even alongside a salad or bowl of soup.

If you make them, I’d love to hear what you think! Be sure to leave a comment on my YouTube video and let me know if you added any seasonings or dipping sauces to make them your own.

Happy cooking!

— Lisa
Bariatric Living with Lisa

Easy Spaghetti Squash Chicken Broccoli Alfredo

Lisa Kidd

High-Protein | Low-Carb | Bariatric-Friendly

If you’re missing creamy Alfredo pasta but trying to stay on track with your bariatric lifestyle, this recipe is going to make you so happy.

This Spaghetti Squash Chicken Broccoli Alfredo gives you all the creamy, cheesy comfort — without the heavy carbs from traditional pasta. And the best part? It’s easy. No homemade sauce required.

As someone living the bariatric lifestyle, I love recipes that:

  • Prioritize protein
  • Keep carbs lower
  • Use convenient ingredients
  • Fit real life

This recipe checks all the boxes.

Ingredients

  • 1 spaghetti squash
  • Olive oil
  • Salt & pepper
  • 1 jar Alfredo sauce
  • Shredded mozzarella cheese
  • Shredded parmesan cheese
  • 1 bag frozen broccoli florets
  • Shredded rotisserie chicken

Instructions

  1. Preheat oven to 400°F.
  2. Cut spaghetti squash in half lengthwise and remove seeds.
  3. Drizzle with olive oil, salt, and pepper.
  4. Place face down on a baking sheet and bake for 30–40 minutes.
  5. While squash is baking, heat jarred Alfredo sauce in a saucepan.
  6. Stir in shredded mozzarella until melted and creamy.
  7. Microwave broccoli according to package directions and stir into sauce.
  8. Once squash is tender, shred the inside with a fork.
  9. Mix spaghetti squash strands into the Alfredo mixture until well coated.
  10. Spoon mixture back into squash shells.
  11. Top with shredded rotisserie chicken, mozzarella, and parmesan.
  12. Return to oven and bake until bubbly and golden.

Why This Works for Bariatric Living

  • Spaghetti squash replaces traditional pasta
  • Rotisserie chicken makes hitting protein goals easier
  • Broccoli adds fiber and volume
  • Portion-controlled “boats” help prevent overeating

This is comfort food made smarter — and easier.

If you try it, let me know! And if you’re on this journey too, you are NOT alone. ❤️

High-Protein Cottage Cheese Ranch + 0 Net Carb Mozzarella Sticks

Lisa Kidd

If you’re following a bariatric lifestyle, getting enough protein in can sometimes feel repetitive. This recipe is one of my new favorites because it takes something we all love — ranch dressing — and turns it into a protein-packed powerhouse.

And trust me… you cannot taste the cottage cheese.

Why This Works for Bariatric Living

  • High in protein
  • Low in carbs
  • Simple ingredients
  • Great for snacks or light meals
  • Helps you hit protein goals without feeling heavy

High-Protein Ranch Dressing

Ingredients:

  • 16 oz cottage cheese
  • 1 oz + 1 Tablespoon ranch seasoning mix
  • 7 Tablespoons dill pickle juice

Instructions:

  1. Add all ingredients to a blender.
  2. Blend until completely smooth and creamy.

This ranch is thick, tangy, and perfect for dipping or spreading.

0 Net Carb Mozzarella Sticks

Ingredients:

  • String cheese
  • 0 net carb tortillas
  • Butter, melted
  • Seasonings of choice

Instructions:

  1. Roll each string cheese in a tortilla.
  2. Brush the outside with seasoned butter.
  3. Air fry at 400°F for 5 minutes or until golden and crispy.
  4. Serve immediately with high-protein ranch.

This combo is crispy, cheesy, creamy, and incredibly satisfying — without blowing your carb count.

Perfect for:

  • Mid-day snack
  • High-protein lunch
  • Party appetizer
  • Late-night craving

If you try this recipe, let me know! I love seeing how you’re living your bariatric life successfully.

Refreshing Sugar-Free Protein Drink Hack

Lisa Kidd

If you’re tired of drinking plain protein shakes, this simple protein drink hack is about to become your new favorite. It’s light, refreshing, sugar-free, and completely customizable — perfect for bariatric life or anyone focused on high-protein, low-carb living.

One of the biggest challenges after surgery (or during weight loss) is finding ways to enjoy protein without getting bored. This drink feels more like a fun, flavored refresher than a traditional protein shake — and it’s incredibly easy to make.

🥤 Protein Drink Recipe

Ingredients:

  • 2 sugar-free drink packets (any flavors you love)
  • A small amount of water
  • Ice
  • 1–2 splashes of sugar-free syrup (optional)
  • 1 ready-to-drink protein shake

Directions:

  1. Add the drink packets to a cup with a small amount of water and stir until fully dissolved.
  2. Fill the cup with ice.
  3. Add a splash or two of sugar-free syrup if desired.
  4. Pour in your protein shake.
  5. Stir well and enjoy!

Flavor Combo I Used

  • Welch’s Cherry Pomegranate
  • Sonic Ocean Water

This combo is fruity, refreshing, and perfect for warmer days — but the possibilities are endless.

💡 Why This Works for Bariatric Life

  • Helps increase protein intake
  • Encourages hydration
  • Sugar-free and low-carb
  • Easy on the stomach
  • Totally customizable

If you try this protein drink, let me know your favorite flavor combo! And be sure to follow Bariatric Living for more protein-forward recipes and tips that make this lifestyle easier — and more enjoyable.